Red Velvet Cupcakes

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Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
4. With mixer on low speed, slowly beat in flour mixture until blended.
5. Fill muffin cups two-thirds full.
6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.

Cinnamon Roll Poke Cake

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Ingredients

Cake

15.25 oz box white cake mix

1/2 cup Cinnamon Dolce BAILEYS® Coffee Creamer

1/2 cup milk

1/3 cup oil

3 eggs

1/2 cup butter, melted

3/4 cup brown sugar

2 tsp cinnamon

3/4 cup sweetened condensed milk

Icing

1/2 cup butter

2 cups powdered sugar

1/2 cup whipping cream

1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 rectangle cake pan.

2. Add dry cake mix, coffee creamer, milk, oil and eggs to a mixer bowl and beat until smooth.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Allow cake to cool for about 10 minutes.

5. While cake is cooling, melt butter in a bowl in the microwave.

6. Add brown sugar to melted butter and whisk to combine.

7. Microwave butter and sugar for about 30-40 seconds more, until sugar is dissolved, whisking about half way through.

8. Add the sweetened condensed milk and cinnamon to the butter mixture and mix until combined.

9. Poke holes in the warm cake with the end of a wooden spoon or something similar.

10. Pour mixture over cake.

11. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

12. To make the icing, cream the butter.

13. Add 1 3/4 cup of powdered sugar and mix until smooth.

14. Add the whipping cream and vanilla and mix until combined.

15. Add remaining 1/4 cup of powdered sugar and mix for 3-4 minutes, until light and fluffy.

15. Ice cake and top with cinnamon chips, if desired. Store cake in refrigerator.

PASTA FAGIOLI

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Ingredients

• 3 tablespoons of olive oil
• 3 large garlic cloves, chopped
• 2 large Carrots, chopped
• 2 celery Stalks, chopped
• 1 onion, chopped
• 1 14oz/400g can of chopped tomatoes or pureed tomatoes
• 1 quart/400ml chicken or vegetable stock
• 2 Cans Cannellini Beans
• 1 (3-inch) piece Parmesan rind (optional, but if you
• can get a hold of it, it adds a lot of flavor).
• 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
• A couple of good handfuls of Flat leaf parsley, chopped
• Salt & Pepper

Instructions

1. Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
2. Add the garlic and cook another minute.
3. Pour in the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
4. Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
5. Remove from heat, remove the rind with a slotted spoon and discard.
6. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
7. Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.

Strawberry Tunnel Cream Cake

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Ingredients

• 1 (10-inch) prepared round angel food cake
• 2 (3-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup lemon juice from concentrate
• 1 teaspoon almond extract
• 2 to 4 drops red food coloring, optional
• 1 cup chopped fresh strawberries
• 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
• Additional fresh strawberries, optional

Preparation

1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.

Dal fry - restaurant style dal fry

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 cup arhar dal/pigeon pea lentils
• 2.5 or 3 cups of water for pressure cooking the dal
• 1 medium sized onion, finely chopped
• 1 medium sized tomato, chopped
• 1 or 2 green chilies, slit or chopped
• 2-3 dry red chilies, kept whole
• 10-12 curry leaves
• ½ inch ginger + 3-4 garlic, crushed or made into a paste in a mortar & pestle
• ½ or ¾ tsp black mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• ¼ tsp asafoetida powder (if using a strong asafoetida, then just one pinch is enough)
• ½ tsp turmeric powder (haldi)
• ½ tsp red chili powder
• 1 tsp kasuri methi/dry fenugreek leaves
• 2-3 tbsp oil or ghee or unsalted butter
• 1 tsp lemon juice (optional)
• 1 or 2 tbsp chopped coriander leaves for garnish
• 1 cup water or as required
• salt as required

Instructions

1. pressure cook 1 cup of the arhar dal with a pinch of turmeric in 2.5 or 3 cups
2. water.
3. mash the dal lightly with a wire whisk or with a spoon and keep aside.
4. in another pan heat oil or ghee or unsalted butter. add the mustard and let them splutter.
5. when you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
6. add the onions and fry till they become transparent or light brown.
7. now add the ginger-garlic paste and fry for some seconds till their raw aroma disappears.
8. add the green chilies, red chilies, curry leaves and stir.
9. add all the spice powders - turmeric powder, red chili powder, asafoetida powder. and fry for some seconds.
10. add the tomatoes and cook till they soften, for about 2-3 mins.
11. now add the mashed dal. stir well. add water + salt.
12. stir and simmer the dal for 3-4 minutes more or till you get a smooth and slightly thick consistency.
13. dal fry is not thin and is usually has a medium to thick consistency.
14. you can adjust the amount of water you want.
15. keep the dal medium consistency if you prefer. making it thin will spoil the taste.
16. lastly crush the kasuri methi on the palms of your hands and add them to the dal. simmer for a minute. switch off the fire. add lemon juice if you want, at this stage and stir well.
17. now you can garnish the dal fry with coriander leaves while serving or just add them to the dal and mix well.
18. while serving top the dal fry with some ghee or butter if required.
19. serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. dal fry also goes well with rotis or naan.

Egg Bhurji

Ingredients

• 4 eggs
  
  2 onions, finely chopped
  
  2 tomatoes, chopped
  
  3 green chilies or as per taste
  
  1 capsicum, chopped
  
  2 inch ginger, finely chopped
  
  1/2 cup coriander leaves
  
  3 to 4 curry leaves
  
  2 Tbsp vegetable oil or ghee
  
  1 tsp jeera
  
  1 tsp red chilli powder
  
  1 tsp turmeric powder
  
  Pav bhaji masala (as per taste)
  
  Pinch of hing
  
  Salt as per taste
  
  2 Tbsp butter (optional)

Method

Whisk the four eggs gently with a spoon and keep aside.

Take a pan, add oil or ghee to it. Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger to it. Saute.

Add tomatoes and few coriander leaves. Saute for 2 minutes.

Add 1 Tbsp butter, pav bhaji masala, red chilli powder, tumeric powder and salt as per taste.

Lastly add slightly beaten eggs and keep whisking them until cooked.

Top it up with butter. Garnish with the rest of coriander leaves.

Serve hot with buttered pav.

Punjabi Dal Makhani

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 cup whole black gram/whole urad dal
• ½ cup kidney beans/rajma
• 4 cups water
• 1 tsp cumin or ½ tsp cumin powder
• ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• 1 inch ginger/adrak, finely chopped
• 4-5 garlic/lahsun, finely chopped
• 1 tsp punjabi garam masala
• 2 to 3 tbsp butter or ghee or oil
• 2 to 3 tbsp full fat cream (optional)
• salt as required
• few coriander leaves for garnishing (optional)

Instructions

1. Soak the both the rajma and urad dal overnight if you are making this in the morning.
2. If you are making dal makhani in the evening, then soak the dals in the morning.
3. In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
4. Add water. Pressure cook for some 12-15 whistles.
5. Open and check if the lentils are cooked.
6. You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
7. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
8. Add water if required.
9. Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
10. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
11. If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
12. Serve dal makhani hot with hot rotis, naan, or jeera rice.

Mushroom Bean Salad

Ingredients

• 1/2 pound crimini mushrooms
• 1 pound green beans, trimmed
• 4 tablespoons olive oil, divided
• 1 teaspoon sesame oil
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds, toasted

Stem and clean mushrooms. Cut in half. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place mushrooms cut side down. Cook until caramelized on cut side, about 4-5 minutes. Flip and continue to cook mushrooms until tender. Set aside.
Bring a large pot of salted water to a boil. Add the beans at once and cook uncovered until crisp and tender, about 4-5 minutes. Prepare an ice bath in a large bowl. Drain beans in colander and transfer to the ice bath to stop cooking. When beans are cool, drain and let dry.
Crush the sesame seeds in a mortar and pestle. Whisk oils, vinegar, mustard, salt, pepper and crushed sesame seeds. Add the beans and mushrooms and toss to coat. Enjoy!

No Bake Chocolate Cream Cupcakes

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Ingredients
1/2 cup thawed COOL WHIP
Whipped Topping, divided
2 ounces PHILADELPHIA Cream Cheese, softened
1 square BAKER’S Semi-Sweet Chocolate, melted, cooled
1 tablespoon powdered sugar
8 Vanilla Wafers

Directions
Mix 4 cup of the whipped topping, the cream cheese, melted chocolate and sugar until well blended.

Place 2 of the wafers in bottom of each of 2 paper-lined medium muffin cups. Cover with 1 tablespoon of the whipped topping mixture. Repeat layers. Top evenly with remaining whipped topping. Cover.

Refrigerate at least 1 hour.

Mulberry Strawberry Buttermilk Sorbet

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Ingredients:

• 200g mulberries, frozen
• 200g strawberries, frozen
• 150g vanilla sugar
• 2 tbsp kirsch
• Juice of 1 lime
• 500ml buttermilk, frozen in ice cube tray {for Thermomix recipe}

Method:

1. Thermomix
2. Place all ingredients in bowl of TM and process at speed 10 for a minute at a time until pulverized to smooth consistency  Use TM scraper to scrape down sides now and then.
3. Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
4. Ice cream maker
5. Remove the stems of the mulberries if you like {I didn’t}
6. Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
7. Pour into ice cream maker and follow manufacturer instructions.

Vanilla Bean Cupcakes

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Ingredients
2/3 cup butter, softened
3/4 cup superfine sugar
1 1/2 cups self-rising flour
3 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.

In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

herby chicken and mushroom kebabs

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Ingredients

• 2 chicken breasts, skinned and boned
• 500g mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
• ½ tsp dried thyme
• 60ml lemon juice
• 2 tbsp white vinegar
• 125ml non fat chicken stock
• 1 tsp black pepper
• 8 x 10 inch wooden skewers

Method (Serves 4)

1. Soak the skewers in water, then pat dry.
2. Use a dish with a lid. Mix the rosemary, parsley, thyme, juice, vinegar, chicken stock, salt and pepper in the dish.
3. Cut the chicken into 25mm cubes. Add the chicken and mushrooms to the dish, and turn till coated. Cover and refrigerate for 4-12 hours, turning occasionally.
4. Thread the chicken and mushrooms on the skewers. Grill till cooked (5-7 minutes). Discard the marinade.

Hummus recipe

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Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 and half cup chickpeas, soaked in water for 8-9 hours and then cooked till soft
• ½ cup olive oil... add more if required
• 2-3 garlic
• 1 tbsp lemon juice
• ½ tsp red chili powder or cayenne pepper
• ½ tsp black pepper powder
• 1 tsp cumin powder/jeera powder
• ½ cup roasted and powdered white sesame seeds or ½ cup tahini
• a few sprigs of parsley or coriander/cilantro
• salt as required

Instructions

1. roast the sesame seeds and then powder these finely.
2. take the cooked chickpeas, all the spices, parsley, salt and garlic in a blender.
3. add the powdered sesame seeds, lemon juice and olive oil.
4. blend to a smooth paste.
5. serve the hummus with warm pita bread garnished with a few sprigs of parsley

potato breakfast-casserole

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Ingredients

• 1 pound Johnsonville Mild Italian Sausage, cooked
• 1 yellow onion, chopped, sauteed in sausage grease
• 7 eggs
• 1/2 cup milk
• 20 ounce bag frozen Ore-Ida Diced Hash Browns
• 8 ounce brick of Mild Cheddar Cheese, grated
• Salt & Pepper, to taste

Instructions:

1. Preheat oven to 350.  Spray medium casserole dish (we used 9 x 13) with non-stick spray.  Set aside.
2. Prepare sausage and onions.
3. In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.
4. Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 8 minutes.
5. Allow casserole to rest for 15-20 minutes.  Serve and enjoy!

Pizza Dip – A Perfect Party Appetizer

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Ingredients:
Cream Cheese
Spaghetti Sauce/ Pizza Sauce/ Marinara Sauce
Mozzarella Cheese
Canned Sliced Mushrooms
Sliced Jalapenos Peppers
Sliced Black Olives
(or any other pizza topping you prefer)

Method:
1. Allow the Cream Cheese to come to room temperature.
2. Choose a oven safe dish to bake and serve the Pizza Dip.
3. Spread a layer of Cream Cheese at the bottom of the dish (approx 1/4 to 1/2 inch thick)
4. Spread the sauce (Marinara / Spaghetti / Pizza Sauce) evenly over the cream cheese .
5. Top the sauce with a layer of Mozzarella (or Pizza) Cheese.
6. The next layer is your choice of Meats (cooked) or Vegetables (canned Mushrooms, Onions, Bell Pepper, Olives, Jalapenos etc)
7. Bake in the preheated oven at 180 degrees C or 350 degrees F.
8. Look for the cheese to melt and start bubbling and a few brown spots.
9. Serve hot with tortilla chips.

Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli

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Ingredients

Crispy Cauliflower-Carrot Fritters
• 4 cups water
• 2 cups cauliflower florets
• 1 cup matchstick-cut carrots
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 2 tablespoons olive oil
Smoky Garlic Aioli
• 3/4 cup raw cashew pieces, soaked for 4 to 8 hours
• 1 clove garlic
• 1/4 cup + 2 tablespoons water
• 2 tablespoons lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

Crispy Cauliflower-Carrot Fritters
1. Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
2. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
3. Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.
Smoky Garlic Aioli
4. Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.

Tawa paneer masala

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Produce

1	Capsicum/green bell pepper, about 80 to 100 gms, medium
1/4 tsp	Chilli powder/lal mirch, red powder
3	Coriander leaves/dhania patta
1 tsp	Coriander powder/dhania, powder
4	Garlic/lahsun, medium
1 inch	Ginger/adrak
1	Green chili/hari mirch
1	Onion, about 100 to 120 gms, large
3	Tomatoes, medium

Baking & Spices

1/2 tsp	Kasuri methi/dry fenugreek, leaves
1	Salt as required
1/4 tsp	Turmeric powder/haldi

Nuts & Seeds

1/2 tsp

Carom seeds/ajwain/omam

Dairy

2 tbsp	Butter
200 g	Paneer/cottage cheese

Other

1 tsp

Pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder

Method

1.add the chopped tomatoes in a blender and make a smooth puree. keep aside.

2. melt butter on a tawa or skillet.

3. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.

4. add the onions and saute till translucent.

5. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.

6. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, then add garam masala + amchur powder/dry mango powder. stir and saute for about a minute.

7. add the tomato puree and stir.

8. season with salt and saute with stirring at intervals.

9. saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.

10. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

11. cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.

12. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.

Chicken Biryani

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Ingredients:
Chicken – 750 gms, chopped to bite sized pieces
Onions – 3, finely sliced
Cashewnut Paste – 1 tblsp
Tomatoes – 3 to 4, pureed
Basmati Rice – 2 to 3 cups, soaked for 10 minutes
Ghee – 1 tblsp
Ginger Garlic Paste – 2 tsp
Poppy Seeds – 1 tblsp, coarsely powdered
Salt as per taste
Saffron Strands – 1/4 tsp, soaked in 2 tblsp milk
Oil – 2 to 3 tblsp
Fried Onions – 1 cup, to garnish
For the marinade:
Curd – 2 cups, beaten
Coriander Leaves – 1 tblsp, chopped
Red Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Salt – 1 1/2 tsp

Method:
1. Mix all the marinade ingredients and rub all over the chicken pieces.
2. Keep aside for 10 to 20 minutes.
3. Heat oil in a pan over medium flame.
4. Add the ginger garlic paste and onions.
5. Saute well for 3 to 4 minutes or until onions turn light golden brown.
6. Add the cashewnut paste, tomato puree and poppy seeds.
7. Stir well and simmer for a minute or two.
8. Add the marinated chicken pieces and cover the pan with a lid.
9. Reduce flame to low and cook till the chicken is tender.
10. Drain the rice and rinse well.
11. Pressure cook till 3/4ths done and remove.
12. Place a large, deep pan over low flame.
13. Spread a layer of rice at the bottom followed by a layer of the chicken.
14. Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
15. Sprinkle the saffron strands with the milk and ghee on top.
16. Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.
17. Remove when the rice is cooked and chicken pieces are tender.
18. Gently fluff up the rice using a fork.
19. Garnish with the fried onions.
20. Serve hot with onion raita.

vegetarian cream of mushroom soup

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Ingredients 

• button mushrooms -200 to 250gm
• finely chopped onion -1
• finely chopped garlic cloves-2 to 3
• bay leaf -1
• nutmeg powder- a pinch
• water -1 cup
• full fat milk - 1 cup
• cream- 6tbsp
•  whole wheat flour - 1 tbsp
• butter - 2 tbsp
• chopped coriander leaves-1/2 tspn
• crushed black pepper as required
• salt as required

Instructions

1. Melt the butter in a sauce pan
2. Add the bay leaf and saute till fragrant -4 to 5 secs
3. Add the chopped onions and garlic
4. Saute till they become soften and translucent
5. Add the sliced mushrooms and saute till they release water
6. Saute till the mushroom becomes light brown
7. Add the flour and saute 3 to 4 mins stirring often
8. Then add crushed pepper and saute for half a minute
9. Add water first followed by milk
10. Stir well and season with salt
11. On the low flame let the soup come to gentle simmer, it also begins to thick
12. Simmer for about 4 to 5 mins
13. Lastly sprinkle nutmeg powder and stir
14. Switch off the stove top and pour the soup in individual serving bowls
15. Serve the cream of mushroom soup steaming hot garnished with coriander