Broccoli Soup/ Cream of Broccoli Soup

       Broccoli is a healthy vegetable. As everyone knows this vegetable has a strong mustard flavor that makes us to rather strongly dislike this veggie. Previously i had shared Broccoli Rice recipe with you, which does not have the mustard taste.

       This is yet another delicacy made out of Broccoli. Perfectly suits this cool climate.The chicken stock and the celery neutralizes the mustard flavor and you don't feel that you are having broccoli at any sip.

INGREDIENTS:

Broccoli, chopped- 300 grams
Onion, chopped- 1
Celery, chopped- 2 tablespoons (optional)
Chicken broth/ stock-500ml (I have used maggi chicken stock cube- 1 tablet dissolved in 1/2 litre of hot water)
Butter- 2 teaspoons
All purpose flour/ Maida- 1 1/2 tablespoons
Milk- 1 cup
Pepper- 1/4 teaspoon
Bread, diced- 1/2 slice

PROCEDURE:

• Melt a teaspoon of butter in a pan and add the onion and cook for a minute. Then add the celery; cook till both becomes soft and you get the nice aroma. 

• Add the broccoli and chicken broth; cover the vessel with a lid and and simmer till the florets cooks to soft with out leaving the vibrant green color (cut one of the cooking floret using knife. It has to cut easily).
• Transfer the whole mixture in to a blender and make a fine puree.

• In  a deep pan add a teaspoon of butter and add the all purpose flour; cook only  for a minute to avoid the floury taste in the soup.
• Then add the milk and using a wire whisk to combine well without forming any lumps in the cream.
• Allow the milk mixture to boil and become thick creamy consistency by constant  stirring.

• Now add the pureed Broccoli and mix well and allow the whole soup get heated up.
• Season the soup with pepper and salt. Serve with garnishing above prepared cream on top of the soup.

• Cut a slice of bread into cubes and fry/ toast them until golden and serve.(crouton)
• Note: I have not added any salt in this recipe as the stock cube contains enough salt for this soup. You can add salt if you feel you require some more.
• Can replace butter with olive oil and to make it more healthy.

You might also Like Broccoli Rice.     
       

I am linking this recipe to the event, Cook N Share What u Like Event & Giveaway, Healthy Diet Event organised by Priya and hosted by Rafeeda on a title Soups and Salads.

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Oats Puttu/ Steamed Oats Cylinder

        Oats puttu is a healthy version of the traditional puttu. Unlike normal rice puttu, this puttu  could be prepared easily. For making rice puttu grinding rice as a fine powder and sieving in between is a tedious process. This puttu could be made in a jiffy. Easy to grind as a fine powder and tastes similar to Wheat puttu. Tastes delicious with Nadan Kadala Curry or Pazham or even with sugar.

INGREDIENTS:

Oats, Flaked Oats/ Instant Oats - 3 cups
Salt- to taste
Coconut, grated-4 tablespoons

PROCEDURE:

• Roast the oats in a pan untill you get the roasted aroma.
• Powder the oats in a blender.

• Sprinkle some salt and water (unlike normal puttu this requires very less water) and mix well and wet the mixture. It forms some lumps also. Don't worry.
• Add the whole lot in to a blender and pulse for two three times. Now you get a wet sand kind of oats puttu powder without any lumps.
• In puttu maker/ cylinder keep the grating (Chillu), then add grated coconut, followed by two hands full of wet oats powder then again layer with grated coconut then repeat the the oats powder layer and top with coconut. Likewise fill alternatively the whole cylinder of the puttu  steamer.

• Close the cylinder and keep on top of boiling water in side the puttu vessel, steam for 5-7 minutes till the steam comes out from the lid of the cylinder. 
• Note: This puttu can be made with chirata puttu maker or even made inside the idli steamer by spreading on top of the white cloth too.

Makes 2 cylinders (Kutti) full of puttu.

You might also like this Carrot Puttu, Banana Puttu.

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Lemon Rasam/ Elumichai Rasam

        Rasam is a famous digestive served in Indian meals. The varieties range from Dhal Rasam, Pepper Rasam,Tomato Rasam...etc. Here is a tasty Lemon Rasam with Toor dhal. Healthy as well as tasty. On any given day, incase you forget to soak tamarind,  this rasam comes handy. At my home i prepare this rasam without even adding toor dhal or tomatoes. Will share that version later.

INGREDIENTS:

Toor Dhal- 1/4 cup
Tomato-1, big
Lemon-1 big
Turmeric powder- 1/2 teaspoon
Coriander powder/seeds- 1/4 teaspoon (optional)
Pepper- 1 tablespoon
Jeera- 1 teaspoon
Garlic- 3 cloves
Asafetida- 1/4 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ methi seeds- 1/4 teaspoon
Curry leaves- 1 spig
Coriander leaves- handful
Oil- 2 teaspoons

PROCEDURE:

• Pressure cook the toor Dhal with 1and 1/2 cup water.
• Grind pepper, jeera, garlic, coriander seeds as a coarse powder. Crush tomato using hand and add with this.

• In a pan heat oil and splutter mustard seeds and fenugreek seeds.
• Then add curry leaves and asafetida. Immediately add the ground powder and tomato.

• Saute this mixture in oil for a minute and  add mashed toor dhal and mix well.
• Add turmeric powder, coriander leaves, salt and add enough water to dilute the rasam.

• Heat this mixture on low flame. Don't allow to boil . When it reaches frothy stage switch off the gas and add the lemon juice.

• Note: If the rasam is boiled longer (over cooked) it gets a bitter taste.
• Add lemon juice at the finishing stage. If you add earlier it may turn the whole lot bitter.

   

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Flat Beans Thoran/ Flat Beans Poriyal/ Flat Beans Kootu/ Flat Beans Stir fry

        Flat beans are rich in protein. It is a easy to get cheap vegetable. Some do not like the taste of this. This is the dish one has to try  for those who does not like flat beans. Easy to make healthy side dish for Rice.

INGREDIENTS:

Flat Beans, chopped - 300 grams

Salt-to taste

Turmeric powder- ¼ teaspoon

Oil- 2 teaspoons

Curry leaves- 1 sprig

To grind:

Coconut- ¼ cup

Green chillies, chopped-2-3

Garlic-1 clove

Jeera- ¼ teaspoon 

PROCEDURE:

• In a blender pulse coconut, green chillies, garlic and jeera. Do not grind as a fine paste.

• In a pan add oil; Add the chopped flat beans and saute for a minute on medium flame.
• Sprinkle little salt and water, cover the pan and allow to cook for two to three minutes till the beans are almost cooked.

• Now open the lid and add turmeric, coconut mixture and curry leaves. Mix well and cook till the turmeric and garlic smell leaves from the masala.
• Add extra curry leaves if you wish. 

      
      I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

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Kadala Curry/ Kerala Kadala Curry/ Kadala Curry for Puttu and Appam

       Kadala Curry is a Kerala Special Recipe. Generally consumed as a side dish for breakfast like Puttu or Appam. Nadan Kadala Curry is prepared using Black Channa. It is a mild spicy coconut based curry flavoured with garam masal and curry leaves.In some parts the coconut used is slightly roasted, ground as a paste and added. I have not roasted the coconut and used fresh coconut for this recipe.

INGREDIENTS:

Black Channa/ Khala channa - 1cup

Onion, chopped-1

Ginger, chopped-1 inch

Garlic, chopped -2 cloves

Tomato (chopped) -1 small

Turmeric powder- ¼ teaspoon

Chilli powder-1 ½ teaspoons

Coriander powder- 1 teaspoon

Garam masala- ¼ teaspoon

Fennel seeds- ¼ teaspoon

Coconut- ¼ cup

Curry leaves- 1 sprig

Salt- to taste

Oil- 2 teaspoon

PROCEDURE:

• Soak the channa overnight; place inside the cooker and add water enough to cover the channa dal; then add some salt.
• In a pan add oil; add the onion and cook till it soften; add ginger and garlic; cook till the raw smell leaves.

• Add the tomato and salt; cover the lid and cook till the tomatoes softens.
• Add turmeric, chilli powder, coriander powder and garam masala; cook for a minute and add the cooked channa with salt. Crush the channa lightly with the back of the laddle. 

• Add little water; cover and cook for 2mts.
• Meanwhile grind coconut with fennel seeds and  two teaspoons of channa (to thicken the gravy); grind as a fine paste; add the paste with channa masala and a cup of water.

• Add some curry leaves and allow the gravy to thicken. Add coriander leaves if desired.

• Note:  Dont add fennel seeds or garam masal  lot in this curry. Mild flavour of garam masala gives good taste to this curry.

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Pepperoni Pizza/ Pizza Pepperoni

       Pepperoni is a cured sausage similar to the spicy salamis of Italy. Pepperoni Sausage is an American variety of salami usually made from cured pork or beef. American style pizzerias mostly make pizzas using this pepperoni. The main differences are that pepperoni has finer grain, is usually softer and is produced with an artificial casing.

For Pizza Bread Base:

All-purpose flour/ Maida-3 ½ cups

Dry yeast-2 teaspoons

Lukewarm water-1cup

Milk-1cup

Salt-1 teaspoons

Sugar-2 teaspoons

Olive oil-3 tablespoons

For Pepperoni Topping: (For 2-3 Pizzas)

Pizza Sauce - 6 tablespoons

Pepperoni Sausage, thinly sliced- 200 grams (30 slices )

Mozerella cheese (grated)- 200 grams/ approximately 1cup

PROCEDURE:

Pizza Bread Base:

• In a bowl take the lukewarm water and add  sugar. Then sprinkle the yeast and allow fermenting for 8-10 minutes.
• Meanwhile in a large bowl mix flour, salt and 1 tablespoon of olive oil by hand.
• Then add the yeast and milk little by little to make a sticky dough.

• Then transfer the dough to a floured surface; knead and massage the dough for 5mts to make like chapatti dough.
• Transfer the dough to the greased bowl cover; keep for 2 hrs to ferment and rise in a warm place.
• After 2 hrs the dough would have doubled its size. Knock down the dough by punching the dough.

• Cover and keep aside for 30 minutes.
• Punch the dough and cut the dough using knife into equal 3parts.

Pepperoni Pizza:

• Slice the sausage into thin slices.
• Transfer the dough into a floured surface and stretch the dough using hand into a circle or a rectangular shape as you wish with little raised edges.
• Prick the base with skewer/fork. Now brush the base with olive oil.
• In pizza base apply a two tablespoons full of pizza sauce and spread evenly around the pizza leaving a centimeter at the edge of the pizza.

• Keep the grated cheese around the pizza and arrange the pepperoni slices evenly on top of that.
• Preheat the oven to 180^oC. Transfer the pizza to baking tray or pizza pan and bake till the cheese is melted and the base becomes crisp.

• Note: If you feel the dough is too dry add little more milk. If it becomes watery dough add some more flour and knead well.
• Keep the filling as you wish. You can add chopped onions, jalapenos or capsicum as well.

Makes 3 small sized pizzas.












I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

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Tandoori Chicken/ Tandoori Murghi

        Tandoori Chicken is called ‘Indian Roast Chicken’. ‘Tandoor’ is a cylindrical clay oven used to prepare dishes in North India. The traditional dishes like Tandoori Chicken, Tikkas, Kebabs,Nan, Kulcha, otis..etc are prepared using this Tandoor. Tandoori Chicken is a world popular dish.

        I am using a whole chicken for this recipe. You can use thigh, breast and drumsticks also. You can grill the pieces of chicken in barbeque grill or shallow fry or roast in oven.

        In this recipe chicken is marinated in a yogurt masala mixture. This recipe I had planned to prepare and share for Christmas and was not able to do that since we had other plans. I am excited that I could prepare this chicken for Valentine’s Day.

INGREDIENTS:

Chicken, skinless - 1.2 Kg

Yogurt/ curd- ½ cup

Ginger garlic paste- 1 teaspoon

Chilli powder- 1 teaspoon

Coriander powder- ½ teaspoon

Cumin powder- ¼ teaspoon

Garam masala- ½ teaspoon

Kasoori Methi, crushed- ½ teaspoon (optional)

Lemon juice, small size – 1

Salt- to taste

Oil- 1 teaspoon

PROCEDURE:

• Using a sharp knife cut slashes in the flesh of the chicken to allow the marinade to penetrate inside the flesh.
• Place the chicken in an oven proof shallow tray.
• In a bowl mix yogurt, ginger garlic paste, chilli powder, coriander powder, cumin powder, garam masala, kasoori methi, lime juice, salt together and mix well.

• Apply this marinade over the chicken and rub on both the sides by turning the chicken. Rest the chicken to soak in this masala for minimum for an hour or two.
• Tie the legs together using a rubber band or thread. And fold the wings to the back as it may burn while cooking.

• Pre heat the oven 180^oC for 15 minutes. Keep the tray inside the oven.
• Cook for 1 hour 15 minutes. If you are using pieces of chicken like thigh or drumsticks, after 45 minutes turn the side and cook until the juices run clear when pierced near the bone with a knife.
• Serve with lemon wedges and onion.

Note: If you use chicken heavier than this increase the cooking time. Increase 10 minutes extra for each 100 gram of chicken. Likewise for smaller chicken reduce the cooking time 10 minutes for each 100 gram.
 

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Butter Chicken/ Murg Makhani

        Butter chicken is a classic Indian recipe from Punjab. It is among the best known Indian foods. This dish is probably the most ordered dish in Indian restaurants. Though it is with a mild and creamy sauce,  kids also love this dish.

       The gravy can be made spicy or mild as per the taste. It is a tomato and yoghurt based creamy gravy. And it is flavoured by adding butter, garam masala and kasuri methi. I feel the three ingredients play magic in this gravy and makes the sauce so delicious. This gravy can be eaten with all parathas, rotis and rice.

INGREDIENTS:

To Marinate the Chicken:

Chicken breast/ boneless chicken – 200 grams

Kashmiri red chilli powder- 1 teaspoon

Cumin powder- ¼ teaspoon

Coriander powder- ½ teaspoon

Garam masala- ½ teaspoon

Yoghurt/ curd- ½ cup

Salt- to taste

For the Gravy:

Butter- 2 tablespoons

Oil- 1 teaspoon

Bay leaves- 2

Onion, finely chopped- 1 ½ medium

Green chilli-1 (optional)

Ginger garlic paste/ chopped- 1 tablespoon

Tomato, chopped-2 big

Cashewnuts – 5-6

Sugar- ½ teaspoon

Cream- 1 teaspoon (or) milk- 1/4 cup

Kasuri methi- 1 teaspoon

Garam masala- pinch

Coriander leaves- to garnish

PROCEDURE:

• Cut the chicken into small pieces (cubes), and add Kashmiri chilli powder, cumin powder, coriander powder, garam masala, salt and yoghurt. Mix well and allow to rest for 15 to 30 minutes.

• Heat a teaspoon of oil and a tablespoon of the butter in a pan. When the butter dissolves add onions and green chillies. Cook till translucent. Now add the ginger garlic paste or finely chopped ginger and garlic. Sauté till raw smell leaves.
• Add the tomato and sauté for a minute and close the pan and cook till the tomatoes becomes soft and mushy.

• Set aside to cool this mixture.
• Remove the bay leaves  and grind this mixture as a fine paste in a blender.
• Pass the puree through a colander or sieve and get the fine, smooth puree without any bits and pieces.

• Soak the cashewnuts in water and make this as a fine paste.
• In a wide pan add a tablespoon of butter and add the marinated chicken pieces. Sauté in a medium high flame till the water oozes out and the raw chilli smell leaves and the moisture almost evaporates.

• Now add the tomato puree and cook for two minutes. Then add the cashewnut paste, sugar and allow to cook till the gravy thickens. Add kasuri methi and sprinkle a pinch of garam masla for flavor.

• Atlast add a teaspoon of cream and mixwell and swichoff the gas.

• Garnish with chopped coriander and cream. 

• Note: If you forget to soak cashews, break the cashews into pieces and add little hot water to soften and puree it.
• You can use ginger garlic paste or chopped ginger and garlic in this recipe because it is finally going to be pureed.
• Raw onion and tomato can be pureed and can be usedd in this recipe (or) blanch the tomatoes in hot water and puree it and stained and can be used.
• Using cream is optional you can replace cream with milk. 
• You can use more butter to make the dish more tasty.

I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

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