One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well. 


After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms ๐Ÿ™ but when she tried this she couldn’t stop. ๐Ÿ™‚ The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.


  1. Wash and slice some mushrooms into bite size pieces. 


2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.



3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.



4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.



5. Add salt, red chili powder* and turmeric powder.




6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.



7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.



8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.



10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with RiceRussian Beetroot & Vegetable SoupClassic French Potato Leek Soup Sopa De FrijolTomato SoupZucchini Garlic Soup with Yak Cheese Shreddings.





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Its been a few months now I have been maintaining the regime to eat healthy and exercise daily. Luckily I have been able to shed a few kilos (Happy Dance!!) but a few kilos are still to go. I have been eating everything but in control and avoiding sugar and fried food as much as I can. I made Couscous Salad with Chickpeas some time back and it is a regular at my place.

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I wanted to try the couscous pilaf which tasted flavourful with some spices and vegetables. All I can say it was amazing, filling and gets ready in minutes.  If you are hungry and looking for quick dinner options, dont think twice make this healthy pulao which looks gorgeous and tastes divine. Its a good option when you want to avoid hi starch rice pulav.


1. Chop Onions and Garlic Finely. Also chop Red and Yellow Bell Pepper in strips lengthwise. You can even add mushrooms, I did not have on hand. Set aside.


2. In a sauce pan add water and bring it to a boil. Turn the flame off.


3. Add Couscous to the boiled boiled and top it with ghee or clarified butter*. Cover and let it sit for 5-7 minutes or till the couscous gets cooked. Fluff it up with a fork and set aside.



4. In a pan add oil and heat it.


5. Add cumin seeds and let them crackle for a couple of seconds. Also add whole red chilies.



6.  Add garlic and saute. Also add onions and saute till it turns soft and translucent.



7. Add bell peppers and mushrooms if you are using. Saute them till they become cooked but still crisp.

8. Add turmeric Powder and salt. Combine.



9. Add cooked and fluffed couscous to the veggies and combine. Garnish with freshly chopped coriander leaves.



10. Serve hot with some Aloo Anaar Raita or plain yogurt.

Other Pulav or Pulao or Pilaf recipes you can try are: Mint Pulav, Mango Rice, Curd Rice, Kathal Ki Biryani,  Veggie Vermicelli Pulao.

If you are looking for other healthy recipes you can try, Couscous salad with Chickpeas, Mango Black bean Salad, Grilled Chicken Salad, Healthy Broccoli Pasta.



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I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth ๐Ÿ˜› . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe which I want to try. This happened when Suganya Hariharan a fellow blogger from Relish the Bite  posted recipe of Mushroom Bell Pepper in White Sauce on a food group. Without wasting time I tried it and it was a masterpiece. It not only looks tempting it is one of my favourites now.

The fusion of gooey Mushrooms and crisp Bell peppers creates an interesting melody. Not to mention the white sauce is not bland but rather full of flavours. Oh! I cant stop talking about this dish, why don’t you just follow the recipe and make it for your self ๐Ÿ™‚


1. Slice Mushrooms and cut Bell Peppers in bite size pieces. I had on hand red and yellow.

2. In a small bowl soak poppy seeds in a table spoon of water. Set aside.


3. Also chop some onions, ginger, garlic and green chilies.

4. In a wok add some ghee.

5. Add bay leaf and green cardamoms.

5. Once the aroma starts coming add onions, ginger, garlic and green chilies. Saute them till onion turns soft and transparent.

6. Turn the flame off and add cashews once the sauteed onions have cooled a bit.

7. Add the soaked poppy seeds with its water and onion mixture to the grinder. Pulse it together to make a smooth paste. You can leave out the bay leaf.




8. In the same wok add a little more ghee or clarified butter.


9. Add the chopped onions and mushrooms. Also add kasuri methi or dried fenugreek leaves. Saute them on medium high heat till they become little soft but still crisp. 



10. Add the onion cashew paste to the wok.


11. Keep tossing the sauce with the mushrooms and peppers on low flame till the raw aroma of the paste fades away.

12. Add milk, salt and water. Let it simmer for  about 5 minutes. The sauce will gradually thicken up.




13. When the sauce has thickened add cream or whisked malai. Let it cook for a couple of minutes more on low heat.


14. Garnish with Garam Masala and Chopped fresh Coriander.

15. Serve hot with Rotis. 

You can try other Mushroom recipes from The Secret Ingredient : Mushroom Do Pyaaza, Chili Mushroom, Vegetarian Mushroom Lasagna in White Sauce, Mushroom Spinach Frittata, Baby Corn Mushroom MasalaClassic Cream of Mushroom SoupMushroom Lasagna in a MicrowaveCreamy Spinach Curry with Stir Fried Mushrooms, Mushroom Rice PilafPeas and Mushroom Spicy Soup Cheesy Mushroom Pull Apart BreadMushrooms in Dry Spicy GravyItalian Arborio Rice with Mushrooms


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