Quick and Easy Broccoli Cheese Soup Recipe

Quick & Easy Broccoli Cheese Soup

When life gives you lemons, use them to make lemonade”, is an age-old adage used to encourage positivity in any situation you are put into.

Well, today I wish to add to make another saying. When life gives you broccoli, use it to make a quick & easy Broccoli cheese soup.

So are you ready to make a delicious creamy broccoli soup with me? The best part of this soup is filling and very easy to make.  Yet it is a different soup, unlike the regular ones we make eg - Tomato or Spinach soup.  It is very healthy and has fab nutrient content.

This Broccoli soup was made with a twist. I added a dash of Parmesan Cheese to it. I have used Dlecta There’s just something magical about a hearty bowl of soup in your belly sipping warm soup as you watch your favorite TV aerial on the weekend.

Ingredients

1 tablespoon butter
1 chopped onion
3 cups fresh broccoli
1 potato
1/2 teaspoon  thyme (optional)
1 Chicken Stock Cube ( can use veg option)
2 garlic pods
Salt to taste
1/2 tsp pepper
1 tbsp fresh cream
1 heaped tbsp fresh parmesan cheese.

Method

1. Take a large saucepan, melt the butter and lightly saute the garlic.

2. Add the chopped onion, broccoli flowerets and chopped potato to this. Stir for about two minutes until vegetables soften

3. Now add the chicken cube, one glass of water to this. Simmer until broccoli is softened, about 8 minutes.

4. For faster results pressure cooker this for one whistle or maximum 5 minutes. We don't want to overcook it as the nutrients get destroyed.

5. Now transfer the vegetables into a blender and make a fine paste of it.

6. Place it back in the saucepan on low flame.to simmer. Add the pepper and thyme at this stage.

7. Lastly, add fresh cream.  At this stage no not add any water as the taste will get adulterated.

8. Turn off the heat and continue whisking until thick and bubbly.

9. Stir in cheeses & serve immediately. You can serve it with soup sticks or garlic bread.

Note 

You can even take the stems of Broccoli for this recipe.
The color of the soup can vary from yellow-green to light green. But that doesn't matter as you are definitely going to love the warm mushy soup.

Traditional Albanian Wheat Pudding

My knowledge about Albanian Cuisine was purely limited to the country Albania.

More on Albania 

However after attending the 6th edition of #wildasparagustable I got to learn so much more about this beautiful Mediterranean Country.

Albania boasts of delicious dishes like tave kosi (a spiced lamb and rice casserole with a baked yoghurt lid) and perime ne zgare (a simple dish of fresh grilled vegetables). The gang of gorgeous Homechefs researched and replicated dishes from that land. Take a bow you have overdone yourself this time.
I decided to stir up an Albanian Wheat pudding and guess what? It really turned out very well.

While the other participants had already decided what to make. Mine was a last minute entry as someone dropped out. I googled the net and discovered this very interesting Albanian Wheat pudding.

Traditional Albanian Wheat Pudding 

It was interesting to learn that this Albanian wheat pudding is also known as "asure" or  Noah's ark pudding. It is The Oldest Dessert In The World.
Turkish tales tell you that has it that the first version of 'asure' was made by Noah himself. After weeks on the ark, the waters began to recede. As food on the Ark diminished, Noah decided to use the last few grains of wheat and other bits along with sugar in a large pot.
And What he got was a delicious Tradional Albanian Wheat pudding.



You can adapt the ingredients and according to your taste or what you have on hand. Classic versions of this pudding requires over 24 hours to prepare  however you can hasten up the steps by using a pressure cooker.  It I am really not sure if it will give the same results.

Ingredients

 2 cups Whole Wheat
1/2 cup sugar ( or any other substitute sweetener)
1/2 cup chopped walnuts
1 /2 cup golden raisins
1 apple finely chopped
1 tbsp  honey
1 tsp  cinnamon
1 litre or more water depending on the wheat

Method 

1. Wash and soak  the wheat in cold water the night before. See that there is enough water for it to soak.

2. The next morning, drain the wheat grains and transfer them to a large pot. Now pour the water in and allow it to cook . You  need to cook it until they turn very soft.

3. See that there is a little water as wheat will further swell up. Let the wheat sit in the pot overnight or for minimum 12 hours.

4. If you have less time,  pressure cooker the grains. Do not strain this water. Next day you’ll notice that the grains have absorbed the water and the thickened in size.

5. Now after 10 hours transfer the wheat grains to a large cooking vessel, add the sugar and keep stirring on low heat and for about 40-50 minutes until the wheat gets caramelized and darkened in color.

6. Now add the honey, cinnamon, chopped apple, walnuts and raisins and cook for 10 minutes more.

7. Once thick in consistency the wheat pudding is ready. Divide in individual bowls and serve it when cool.

Note

You can substitute sugar for any sweetener or even jaggery.
Serve it hot or cold.  Both ways it tastes brilliant.

Thanks to our dearest Salloni Malkani and Ananya Banerjee who have introduced the epic Wild Asparagus table.

Ahoy!! Let's sail to Albania. 

Maharashtrian Style Jawla Recipe

Maharashtrian Style Jawla recipe

Once in a while I prefer to visit the local fish market to purchase fresh seafood. Sometimes I just visit on my way to the vegetable market and meet up with one of my favorite fisherwomen vendors. It increases my knowledge of the types of seafood available in the market and some of the women I meet enthusiastically share their fish recipes with me too.

Last week I spotted a baby white prawn that was so tiny, each one could be just one cm. It was sold in a Vata(potion).  You cannot even clean the head or tail and the lady told me it has to be cooked along with it.

It is called Jhawla in Marathi and is either cooked with dry spices, kokum or made with a coconut-based gravy.

I decided to try out a dry spicy Maharashtrian style Jawla recipe that can be eaten with dal & rice or just with chapati too.

Ingredients 

2 cups of baby shrimp
1/2 bunch Spring onions
6- 7 Garlic pods
1 tbsp cooking oil
2 green chilies
8 - 10 fresh kokum pieces
1/2 tsp red chili powder
1/4 tsp Turmeric powder
Juice of half lime
Coriander leaves
Salt to taste

Method

How to make Maharashtrian Style Jawla Recipe

1. Wash and clean the prawns in a sieve under running water. Let the water drain out completely.

2. In a heavy bottom pan,  heat 1 tbsp of oil. Add the chopped onions ( not greens of spring onions)  green chillies and garlic and fry till the onions are translucent in color.

3. Now add in the squeezed dry prawns and mix well with the onions.

4. Saute for 2 to 3 minutes, then lower the flame and add kokum and dry spices.

5. On low heat, cover the pan and let it cook in the water the baby prawns release.

6. Now toss in the greens of spring onions for about 5-7 minutes. You can toss once in between.

7. Once the prawns are cooked, add salt and lime juice. Mix well, and cover cook for about 2 minutes till completely dry.

8. Now add the chopped coriander leaves and cover for 5 minutes before you serve.

9. Serve it as a side dish with dal and rice.  Or like a main dish with roti and salad on the side.

Note

You can use a dry Jhawla for this dish too.

Kokam is optional. You can add more lime juice instead.

Pumpkin Puree Penne Pasta

A simple winter vegetation recipe today – Pumpkin Puree Penne Pasta

Always on the lookout for new and simple recipes, and this time I was bored with cooking the regular penne pasta in red sauce. So I tried to replicate a Pumpkin Puree Penne Pasta recipe that I once tasted at a Mumbai Fine Dining Restaurant.  It turned out slightly sweet yet with added spices, it was a delicious combination. This is a totally vegetarian recipe but a delightful one so go ahead and try it out.  It made such a fabulous dinner treat for my family. 

Here is the secret to this easy pumpkin pasta sauce! I never used heavy cream, just the puree of pumpkin with Extra Virgin olive oil instead, which brought in a healthy spin to the contemporary recipe.  I have used penne pasta for this recipe however you can try fusiili or Rigatoni or any other type of pasta.  

Ingredients

3 cloves garlic

2 tablespoons olive oil

1 cup milk

2 cups of pasta

1 tomato 

Half  kg  pumpkin

1 tsp red chili flakes

1 tsp pepper powder

A dash of cinnamon powder

Salt to taste teaspoon salt

Spring onion greens for garnish 

Method

1. Take a pot of water, let the water boil; now add the pasta, a dash of salt and oil. After it boils, keep it on simmer for ten to fifteen minutes. To check if pasta is done just press with fingers, it should feel firm yet cut through. Switch off the gas, and strain the pasta in cold water. 

2. Remove the skin of the pumpkin and chop it into large pieces. Place the pieces of pumpkin and tomato in a pressure cooker with one cup of water.  Pressure cooker the pumpkin for 3 to 4 whistles.  Let it cool, now open the pressure cooker and puree the pumpkin in a blender or mixer. 

3. Add Olive oil to a pan, to this add chopped garlic. Sauté the garlic for 1 to 2 minutes, then carefully add the pumpkin puree, milk, chili powder, salt, and pepper. Stir well to make a good paste. Stir it on low flame.

4. Now add the boiled pasta, and toss it with a light hand. Add greens of spring onion and serve it hot.

Option

You can add parmesan cheese shavings to enhance the flavors. We generally use butter for this recipe but today I used Disano Extra Virgin Olive Oil.

, Olive oil is definitely a healthier and better choice for cooking. 

 Why Disano Olive Oil?

It is obtained from High-Quality Spanish Olives. 
It is also good for daily Indian Cooking.
It can be used in paratha, pulao, pulses & any kind of meat and vegetable preparations.
It also can be used for deep Fry, sautéing, grilling and many more cooking techniques.
It does not change the original taste of the food. 

 It gets absorbed less in food, ensuring a low intake of oil.
 It has a high smoking point which makes it ideal for deep frying.
 Active in- Rich in Mufa & Pufa/, 0 cholesterol that will keep the Heart of our family healthy.

You can even check out this very simple Pasta Recipe here
And the Pumpkin Halwa Recipe here

Parsi Recipe - Methi par Eedu, Eggs with Fenugreek

Hello.
Wishing all my readers and recipe lovers a very happy and prosperous 2020. May it be a healthy one filled with good wholesome food. Cooking with love for your family be your priority and may you cherish each meal moment with them.

Today was the first day of 2020. And I wished to pack my husband tiffin with something easy and freshly cooked. This recipe of Bhajji per eedu took 20 minutes to prepare. I got it done while he was reading his morning paper over a cup of tea.

Actually, the combination of vegetables with protein is the best option in a Parsi household. I used small methi (fenugreek). It is slightly bitter but very nutritious.

For Methi Par Eeda Recipe with two eggs

Ingredients 

2 cups Fenugreek (washed and cut)
2 eggs
1 bunch spring onions
1 tbsp oil
2 tomatoes
1 chopped green chilly
1/2 tsp ginger - garlic paste
1 tsp red chili powder
1/2  tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp white vinegar
A small piece of jaggery
1 tsp chopped coriander leaves
Salt to taste

Method

1 Wash and finely chop the methi leaves. Chop spring onions and tomatoes too.

2. Heat oil in a deep non-stick pan. Add onion bulbs and sauté till pinkish in color.  Add chopped chilies and ginger garlic paste. Stir for another  30 seconds.

3. Now add the methi leaves and spring onion greens and stir on low flame for 2 to 3 minutes

4. Now add the chopped tomato, salt, chili powder, cumin powder, and coriander powder, mix and cook for 1-2 minutes.

5  The fenugreek and tomatoes will leave the water and cook in itself. Cover and cook, it will take lesser time.

6  Gradually add the vinegar and jaggery and mix it well. Cover and cook on low heat till water dries 

7. Now transfer the mixture into a flat non-stick pan and it spread evenly. Place the pan on heat.

8. Break the eggs, one by one. See that the yolks don't split. Keep some distance between the two eggs

9. Place a lid on the pan. And add a little water on top of the lid.  Cover and cook 3-4 minutes.

10. Open the lid, sprinkle salt and chopped coriander leaves.

11. Cut a slice with the egg. Serve with hot chappatis and ketchup.

Note

If you feel the methi is burning at the bottom, add a little water before topping it with eggs

You can beat the eggs and add the layer of beaten eggs as an option. This gives a more even finish.

Add a tablespoon of ketchup while cooking the fenugreek leaves if you enjoy a sweet taste to your dish.

You can also check wafer par eedu recipe here

Chicken in apple sauce - Christmas recipe

Merry Christmas Friends!!

Every Christmas Season I try to stir up something new and interesting. It was Christmas eve so how could I not do a chicken recipe.

With abundance of apples in the market against the steep rising prices of onions, I asked a few of my Instagram friends for recipes with apples. A foodie friend suggested Apple Chicken but a crumb fried version. I took his suggestion seriously however I did another simpler version of Chicken in apple sauce.

The sweetness of apples while combined with spice of green chilly did the trick with flavors. Cream and cashew adds to the richness of the dish, afterall it is a happy occasion of Christmas and a little indulgence is permitted.

Ingredients

1 tbsp cooking oil
500 gms Chicken pieces
2 apples
Handful of cashew nuts
1 tsp ginger - garlic paste
2 green chillies
1 tbsp fresh cream
1 tbsp barbecue sauce
Salt/ pepper to taste.

Method

1. Wash the chicken and apply ginger garlic paste, barbecue sauce and keep aside.

2. Coarsely chop the apples, remove seeds and skin.

3. In a large skillet, heat oil over medium heat. Add the cashew nuts, green chilies  and chopped apples. Saute on medium heat for 2 -3 minutes.

4. Now switch off the gas and grind the apple and cashews to make a paste.

5. Brown the chicken in the same pan and cook for five minutes turning on both sides.

6. Stir in the apple puree, pepper and salt.

7. Cover and cook  the mixture till chicken is done.

8. Keep the frame and low, and add the fresh cream to the chicken. 

9. Let the gravy thicken. Garnish with parsley.

10. Serve this with buttered pav or herbed rice.

Note

Add more chillies if you want more spice.
Any kind of apples can be used in this dish
You can use onions instead of cashews to make it less in calorie count.
Using boneless chicken  cooks the dish faster.

What a perfect Christmas dinner for two this was.

 

Instant Maharashtrian Thalipeeth Recipe

Thalipeeth is a savory flatbread, a very common Maharashtrian dish. It is part of the Marathi cuisine for a long time. It is generally served at breakfast and also eaten as a snack. The dough is prepared from a flour called bhajanee. Several flours are mixed together with greens and other spices. Slow roasted in ghee or butter and served with ghee, butter, curd, chutney or mango pickle.

 

Did you know?🤔Thalipeeth is an age-old Maharashtrian traditional recipe that is extremely healthy, nutritious and filling. Women back then made Thalipeeth when she had small qualities of various flours. It is also commonly called Pitla. I was first introduced to Thalipeeth by my Maharashtrian maid in Childhood. One is never enough, you always crave for a second piping hot Pitla on your Thaat(plate)

Ingredients

1 cup Fenugreek Leaves(Methi)/
Or
Palak leaves
1 Finely Chopped onion
2 Green Chillies
1/2 cup whole wheat flour
1/2 cup Jowar Flour (Sorghum)
1/2 cup Ragi Flour (Finger Millet)
1/2 cup Gram flour (besan)
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 cup yogurt
1/4 tsp asafoetida (hing)
Salt to taste
Oil / ghee for smearing

Method

1)Wash and roughly chop up the fenugreek leaves and keep this aside in a bowl.

2)Take a  mixing bowl, add the whole wheat flour, jowar flour, ragi flour, besan, turmeric, red chili powder, coriander powder, cumin powder, salt and mix well with a spoon.

3)Now add in the chopped fenugreek, green chili and onions.

4)Now make a firm Thalipeeth dough using curd and lukewarm water. By adding water slowly bit by bit, you can assure that all the ingredients are mixed well together.

5) Divide the dough into equal parts, press each ball down on a wet surface to make a round roti with your fingers. Let it not be too thin. If you wish you can cut it into a perfect circle with the help of a round plate. Make small slits or cuts in Thalipeeth so it cools evenly.

6)Now preheat the pan or skillet on medium heat.

7)Transfer the patted thalipeeth on the preheated skillet carefully so that it doesn't break.

8) Pour a teaspoon of oil or butter around and let the Thalipeeth cook on the base for about 4 minutes.

9)Flip over the thalipeeth and cook on the other side. Cook on slow so that it cooks evenly and crisps on the outside.

10) Prepare the rest of the Thalipeeths in the same way.

11) Serve it piping hot with the accompaniment of your choice.

Instant Maharashtrian Thalipeeth Recipe

Note

1. You can use grated cucumber or bottle gourd instead of methi or palak leaves.
2. Grate a small amount of ginger during winter months for that added heat and deliciousness. 

Want a Change?
Welcome, Morya foods. It's an instant mix of your favorite Thalipeeth. Four delicious prepared Thalipeeth in one packet. You need to keep it frozen and heat and eat. Authentic flavors and very easy to prepare

Morya foods are available on big basket and you can also check Moryafoods for their range of products.