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Ingredients
1/2 cup almonds, soaked and peeled
1/2 cup milk
50 gms mushrooms, wiped and chopped fine
2 Tbsp butter
4 Tbsp maida
4 cups water
2 tsp salt, or to taste
1/4 tsp white pepper powder, or to taste
4 Tbsp cream
cooking style
Chop 2 Tbsp almonds and keep aside.Blend the rest of the almonds with the milk.Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.Add the maida and saute over low heat till changes color slightly.
Add the water a little at a time, stirring all the time to blend well. (There should be no lumps of maida).Bring to a boil, lower the heat and add the milk and almond mixture, salt and pepper and simmer for 4-5 minutes, stirring off and on to avoid scorching.Serve hot, garnished with the cream.
1/2 cup almonds, soaked and peeled
1/2 cup milk
50 gms mushrooms, wiped and chopped fine
2 Tbsp butter
4 Tbsp maida
4 cups water
2 tsp salt, or to taste
1/4 tsp white pepper powder, or to taste
4 Tbsp cream
cooking style
Chop 2 Tbsp almonds and keep aside.Blend the rest of the almonds with the milk.Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.Add the maida and saute over low heat till changes color slightly.
Add the water a little at a time, stirring all the time to blend well. (There should be no lumps of maida).Bring to a boil, lower the heat and add the milk and almond mixture, salt and pepper and simmer for 4-5 minutes, stirring off and on to avoid scorching.Serve hot, garnished with the cream.
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