Mangalorean Recipes

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Mushroom and Carrot Soup

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Ingredients

Quantity Measure Ingredients Description
10 units Mushrooms Wash and Cut
1 Medium Carrots (Gajar) Peel and cut
2 Tablespoon Sweet Corn Add
1 Medium Capsicums - Green (Simla Mirch) Wash and Cut
3 Teacup Vegetable White Stock For boiling
Half Kilogram Green Peas (Matar) Wash and boil in stock
2 Tablespoon Corn Flour Dissolve in water
1 units Egg Whites Beat egg whiltes lightly
1 Teaspoon Cooking Oil Heat Oil
3 Nos. Chillies Red Dry Crushed Add
1 Teaspoon Sugar, Table Add

Method

Wash and cut mushrooms into four. Peel and cut carrots into pieces. Wash capsicum, halve, deseed and cut into quarter . Reserve a little for garnish.

Boil carrots and green peas in vegetable stock or water. Keep aside.
Dissolve corn flour in half cup water. Beat egg white lightly. Keep aside.
Heat oil, add mushroom pieces and sauté, then add capsicum pieces and sauté.
Add boiled carrot pieces, corn niblets and vegetable stock or water and mix.
Add salt, sugar and crushed red chillies. Add  green peas and mix.
When the mixture begins to boil add corn flour dissolved in water and mix well.
Finally add the beaten egg white, stir lightly and serve hot garnished with chopped capsicum.


 
 
 
Serves number of people : 04
Proteins : 1.2 gms.. Carbohydrates          : 5.6 gms..
Fats        : 1.2 gms. Calories per serving : 45 kcals

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