ASPARAGUS & BABY CORN SOUP WITH TOASTED SUNFLOWER SEEDS

ASPARAGUS & BABY CORN SOUP WITH TOASTED SUNFLOWER SEEDS

INGREDIENTS

7-8 Asparagus, chopped

5-6 Baby corn, Trimmed

2tbsp. Olive Oil

2tbsp. Toasted Sunflower seeds

Salt to taste

1tsp. Pepper, crushed

½ cup Milk

1tbsp. Cream

1tbsp. Plain flour

Homemade Stock

1tsp.  Parsley Chopped

METHOD

Heat Pan and add olive oil, Asparagus & corn. Sauté until slightly cooked. Add plain flour, salt, pepper and stock. Cook this on medium heat for 5-6 minutes. Remove from heat and cool slightly.

Transfer soup in the blender and puree until smooth. (If you want you can strain soup from strainer)

Heat pan with blended soup and add milk. Simmer for 4-5 minutes and stir cream. Remove and before serving add Toasted sunflower seeds and chopped parsley. Serve hot with grilled French bread.

 

 

MATAR MALAI METHI

MATAR MALAI METHI

Matar Malai Methi is a mild creamy side dish, very popular in North India. Here I am sharing my quick & easy recipe of Matar Malai Methi.

INGREDIENTS

1 Bunch of Fresh fenugreek finely chopped

1cup Frozen Petite Peas

1tsp. Ginger Paste

1 Green chili for Garnish

1tbsp. Cashew nut Powder

1tbsp. Butter

1tsp. Cumin seeds crushed

1tsp. dry Coriander powder

1tsp. Cardamom powder

1tsp, White pepper powder

1cup Milk

1tbsp. Fresh Cream

Pinch of Sugar

METHOD

1. Boil water with salt and remove from fire add chopped fenugreek for 3-4 minutes. Remove from water and rinse with cold water and keep aside.

2. Heat butter in the pan adds cumin powder and ginger paste. Sauté and add Cashewnuts powder, cardamom powder, coriander powder, milk. Mix well and add Peas and Fenugreek.

3. Add ½ cup water and add salt, sugar, white pepper, mix well and cook on slow flame for 4-5 minutes.

4. Add cream and remove from fire, garnish with green chili.

5. Serve hot with Butter Naan or Parantha.

GORGEOUS FENNEL & ORANGE SALAD

GORGEOUS FENNEL & ORANGE SALAD

Prep time: 10 minutes

Serve: 2-3

INGREDIENTS

1Fennel bulb, thinly chopped

1Orange peeled and cubed

1tsp.Olive oil

1tbsp. Orange juice

Sea salt to taste

1tbsp. Fennel leaves, finely chopped

Pinch of Fennel seed powder

1tsp. Carrot juice Reduction

METHOD

1-Gently toss all of the ingredients together except the fennel seed powder and carrot juice reduction.

2-Arrange the salad in the plate and garnish with fennel leaves and powder. Add some drops of carrot juice reduction by sides. Gorgeous Fennel & orange salad is ready to serve.

MANGO & GREEN CHILI PICKLE

MANGO & GREEN CHILI PICKLE

INGREDIENTS

2 Medium sized raw Mango

10-12 Mild Green Chilies

1tbsp.Fennel seeds

1tbsp.Fenugreek seeds

11/2 tsp. Mustard Seeds

2 tsp. Salt

1tsp.Turmerinc Powder

2 tsp. Red chili powder

1/2 tsp. asafoetida

1/2 cup Mustard Oil

METHOD

1-Remove skin from Mango and diced  to small pieces. Cut the green chilies  to small pieces.

2- Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.

3-Add asafoetida and red chili powder in the cool oil.

4- Heat a pan and lightly roast Fennel seeds, fenugreek  seeds and mustard seeds and cool.

5-Mix mango pieces and chilies in a clean bowl, add salt and asafoetida. Add Oil and lightly roasted spices.

6-Mix well and try to keep this in sun light or warm place for two days.

7- Mango chili pickle is ready to eat; it will last fresh for two weeks if you keep it in the fridge.

8- Eat with Stuff parantha, roti or puff bread.

 

SPECIAL LADDO

SPECIAL LADDO

Special laddo made with Wheat flour & chick pea flour.

INGREDIENTS

200 gm. Wheat flour,

200 gm. Chick pea flour,

400 gm. Ghee or Clarified Butter

100 gm. Khoya, Available at Indian Sweet Shop

350 gm. Sugar, Powdered

50 gm. Almond, finely chopped

8 Green Cardamom, Powdered

Milk for binding the dough

Silver foil Optional

METHOD

1-Melt 1tbsp. ghee and mix it with wheat flour and Chick pea flour. Make stiff dough using very little water or Milk. Make about 15-20 balls with the dough.

2- Reserve 1tbsp. of ghee and heat the rest of the ghee in the heavy bottom pan and fry all these balls on low flame till it becomes golden brown. Cool and grind in the grinder.

3- Heat 1tbsp. ghee and lightly roast khoya in this.

4-Add grinded mixture, cardamom powder and almonds. Fry it for 7-8 minutes.  Cool, and add sugar.

5-Mix well and make laddo with your hands. Cover with Silver foil.

MAKE YOUR OWN GARAM MASALA-

MAKE YOUR OWN GARAM MASALA

Make your own garam masala; here I am sharing my own version of making garam Masala at home easily. Generally Garam Masala is used to make the dish aromatic and fragrant. It enhances the taste of the dish. Commonly used in North Indian Cuisine. This is a quick and easy recipe of making this masala, a very aromatic spice blend to use for curries, kebabs and making Biryanis.

 

INGREDIENTS

2tbsp.Cumin seeds

2tbsp. Black Pepper

8 Green Cardamoms, skin removed

4Black Cardamoms, skin removed

1 sticks of Cinnamon

10 Cloves

1/2 Nutmeg grated

2-3Mace flowers

4 Bay leaves, small size

2 star anise

METHOD-

1-Heat a pan and remove from fire add all these spice to this pan and keep it for 10 minutes to release aroma.

2-Dry grind all these spices in the mill till fine powder.

3-Place this mix in an airtight container, and store in a cool, dry place.

4-To make it more strong you can add 1tsp. Ground ginger powder also.

WARM HALLOUMI & GREEN PEPPER SALAD

WARM HALLOUMI & GREEN PEPPER SALAD

Halloumi is a soft curd-like cheese free of rennet and safe for vegetarians who do not eat rennet. Halloumi Cheese discovered in Cyprus and commonly used in Middle Eastern Cuisine.

Halloumi is firm, salty and a bit rubbery cheese similar to feta cheese. The cheese is often used in cooking and can be fried until brown without melting.

INGREDIENTS

2 tbsp. Pine nuts

3 tbsp. Basil Leaves paste

1 tsp. Red chilies, chopped

200gm.  Halloumi cheese, sliced

3 tbsp. Olive Oil

1cup green Bell pepper, cubed

Salt to taste

1tsp. Lime Juice

1tbsp. Ginger juliennes

METHOD

Coarsely grind pine nuts with basil, red chilies and one tbsp. Olive oil in the chopper. Heat oil in the pan; add chopped bell pepper and sauté for 1 minute. Add ginger, cheese and pesto paste and stir softly.

Add 1tsp. water and cook it for 2 minutes. Remove form fire and add lime juice. Serve warm with steamed Rice.