In pan boil barley, carrot, onion, celery stalk for 30 hour. Let it cool. Remove the celery stalks from it and blenderize it. In non stick pan heat oil and add ginger. Sauté and add tomatoes to it. Let the tomato become soft then pour the blenderized stock. Add salt and pepper and serve hot.
Wash the mushrooms thoroughly. Drain and keep aside. Dissolve the cornflour in the milk and keep aside. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
