Creamy Carrot Soup Recipe and the benefits of eating carrots

Creamy Carrot Soup Recipe

In case you're searching for an easy and heavenly, toss in-the-pot dinner, this creamy carrot soup recipe is impeccable. Regardless of whether you need to have a smooth slurpy carrot soup cook no further, this recipe is done under 20 minutes. We'll likewise incorporate various ways you can jazz this formula up with whatever else is in your kitchen refrigerator.

This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!

Ingredients

1 tbsp Butter

1 big Onion

½ kg Orange Carrots

1 small piece of pumpkin (optional)

1 cup vegetable Stock (or Maggi cube)

1 Potato

1 green chili

Salt and Pepper to taste

Method 

1.     Wash the vegetables thoroughly and roughly chop up them up.

2.     Take a thick bottom saucepan and melt one tablespoon butter until its softened and turning golden brown.

3.     Now add the onions and sauté till pinkish in colour. Add the other vegetables, stir well, being sure everything is coated with butter And if need be, add a little more butter. You can substitute butter for olive oil in this recipe.  

4.     Now add the green chili, vegetable stock and let the mixture boil till e carrots have become soft and squishy.

5.     Use a hand blender to puree the soup, or puree in batches in a food processor or blender.

6.     After the soup has been pureed, return to low heat and add the salt and pepper to taste.

7.      Serve the soup warm. This soup doesn’t taste very good hot.

Serving  Option 

1. You can add a piece of ginger to the soup for that warmth during the winter season.

2. Serve with a dash of cream and garnish with Cilantro for it to look more classic.

3. For a complete meal, garlic toast or a croissant as accompaniment would make a perfect date with the World Cup Matches. 

Benefits of eating Carrots

1. High cholesterol is a central point causing heart maladies, and normal utilization of carrots diminishes cholesterol levels.

2. A Carrot contains a number of antiseptic and antibacterial properties that make them ideal for boosting the immune system.

3. Fiber is very essential in maintaining good digestive health. Carrots, like most vegetables, have significant amounts of dietary fiber in their roots that effectively aids good bowel movement. 

4. And above all, we all know that the  Beta-carotene present in carrots helps in maintaining good eyesight and vision. 

So let's all be a rabbit and chomp on a carrot.

Indian Prawn Curry Recipe

Hello friends,

How are you doing? I know  it's been a long time since I have shared an easy recipe for you all. The wait is over today. Adding to my easy Sunday cooking recipes is prawn curry. This reddish thick prawn curry is comfort food in every Parsi household. I remember my Bapaiji (grandmother) cooking up prawn curry, especially how she would wash they prawns in vinegar and channe ka atta to remore the fishy smell from it. This recipe is a different one, not the one she used to make.

The main battle is won when you have made the curry masala. I promise to share some easy tips for you all at the end of the recipe. This is a very easy recipe for a tasty, light, flavoursome prawn curry, if you're looking for an easy Sunday.

Ingredients 

1 cup prawns
2 medium onion
6 cloves garlic
1 piece of ginger
Few whole dry spices
2  medium tomatoes 
6-7 fresh curry leaves 
3-4 whole Kashmir red chillies
1/2 cup grated fresh coconut 
2 bay leaves 
1 tsp mustard seeds
1 tbsp dark vinegar 
1 tsp coriander powder
1/2 cup of coconut milk
1/2  tsp garam masala powder
1/2 tsp turmeric powder 
2 tsp oil 
Salt to taste


Method

For Prawns


1. Peel the shells and head from the prawns, with the pincer grip gently pull out the black thread from the opening near the head. This is called deviening. Wash it with salt water to take out the fishy smell. 

For Masala
 
2. First roast all the masalas  before grinding. I do it one day before so Sunday cooking is easy.  Heat oil in a large, deep frying pan. Add the onion and cook over medium heat until soft and golden. Add the garlic and ginger and cook for 1 minute. Add whole red chilies, grated coconut, dry whole spices and cook for another minute, or until fragrant.
Once cool, dry grind this in a mixer- grinder adding a little water and the vinegar.

For making the curry

3. Take one tsp oil in a deep bottom dish, add mustard seeds and let it splutter. Tip in the ground masalas, curry leaves and bay leaves and roast for 4-5 minutes on medium flame. See that the colour of the paste changes slightly. 

4. Now add the prawns and tomato to the pan and simmer for 10–15 minutes, or until the prawns are cooked and the liquid has reduced.

5. Add dry spices like turmeric powder, garam masala powder and salt at this stage. 

6. Lastly stir in the coconut milk and let it simmer for two minutes.

7. Now serve scattered with the coriander and a hot pot of steamed rice or even Jowar rotla. Slice up some onions and dont forget a dash of lime.
Khavanu, Pivanu, Majeni Life

Note

* Prawns cook fast, if over cooked they turn rubbery. Any sized prawns will do.
* You can cook the same recipe with without coconut milk.
* Leave the heads of the prawns on, if desired. The curry gets more flavour and the dish is tastier. However dont serve prawns with heads if you having guests. 
* Make a big batch of Curry Masala. This can be prepared and stored in the deep freeze to save cooking time. 
* Try tamarind and a dash of vinegar to the curry for another variation. 

Now all there is left is to sum up this post quickly and get back to the lunch table.

Bon Apitit
Happy Sunday

 

Chicken Shezwan Rice

Hello Friends,

So I am back with another simple recipe. This time I am making a dish with left over boiled rice. So let’s add those Indian spicy sauces and stir up some Shezwan fried rice. I know its not the right season to have some spicy stuff. But you can always cool down with some smoothies and coolers. It’s a small hint to whats coming next on the blog. 

So this rice I made is an Indian fusion of popular chinese fried rice recipe which is flavored with schezwan sauce.  We see a lot of dish on street carts as it’s a popular street food with office goers and college students. It is also a good option to order during main course in many fine dine restaurants

Ingredients

1. ·         2 cups Basmati rice 
2. ·         250 gms chicken
3. ·         2 tbsp oil
4. ·         1 tbsp garlic finely chopped
5. ·         I bundle of spring onions
6. ·         ½ cup carrot thinly sliced
7. ·         Salt to taste
8. ·         2 tbsp schezwan sauce
9. ·         1 tbsp soy sauce 

Method 

1.      Here it is very important to prep before the actual making of the dish. So you can finely chop up the vegetables and keep them ready.
2.      Boil the chicken with salt, shred and keep aside.
3.      In a large wok/kadai, heat oil and saute garlic on high flame. Add the chopped onion bulbs till they get sweaty.
4.      Now add the finely chopped carrot and cabbage and stir this for a minute.
5.      Chicken can be added at this stage. Keep some chicken aside for garnish
6.      In the wok, add schezwan sauce, soy sauce, and salt.
7.      Add the cooked rice and mix with a heavy hand so the rice gets coated with the masala.
8.      Gently mix in the greens of the spring onions.
9.      Garnish with some boiled chicken and greens.

   Make a simple soup to serve along
    Enjoy it piping hot at family meal time. Makes a great quick morning dabba too.