Mushroom Soup

Mushroom Soup

Ingredients:

2-3 spring onions

300 g flat mushrooms

300 g button mushrooms

4 cups vegetable stock

2 garlic cloves chopped

1 tsp butter

1 tsp cream

1/3 cup parsley

1 tbsp coriander leaves chopped

Salt & pepper to taste

Method:

1. Melt butter in a large pan, add garlic & spring onion.

2. Cook over a medium heat till spring onion turns soft.
    Stir  frequently at this stage.

3. Add mushrooms & cook them until they begin to soften. 

4. Increase heat to high & slowly pour vegetable stock into
    pan, bring soup to  boil. Stir continuously.

5. Once soup is boiling, turn heat down to low & cook for
    10 mins.

6. Remove soup from heat, add cream , parsley. Transfer
     soup to a bowl & blend until it's smooth.

7. Pour soup back to  pan & heat over a low heat until it's warm.
     Don't boil soup.

8. Add salt & pepper to taste & mix well.

9. Garnish with spring onions & serve hot.

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Sweet Corn Soup

Sweet Corn Soup

Ingredients:

1 tin sweet corn, cream style

1/2 cup sweet corn kernels boiled

5 cups vegetable stock or water

8 french beans finely chopped

1/2 cup cabbage finely chopped

1 carrot finely chopped

2 1/2 tbsp cornflour

3/4 tbsp sugar 

1tsp white pepper powder

3-4 tbsp spring onion greens finely chopped

Salt to taste

Method:

1. In a heavy bottomed vessel or wok, add the cream style sweet
    corn  & vegetable stock or water. Mix well.

2. Add chopped carrot, beans, cabbage, boiled corn & stir to mix.
   Cook for 5 mins on medium  flame.

3. Mix the cornflour in 4 tbsp of vegetable stock or water & keep
    aside.

4. Add sugar, salt to soup & cook further for 3-4 mins. Add white
    pepper powder & mix.

5. Add cornflour mixture & go on stirring till soup thickens.Turn off
    heat & pour into soup bowls.

6. Garnish with spring onion greens & serve hot.

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Red Pumpkin Soup

Red Pumpkin Soup

Ingredients:

1 kg red pumpkin, diced

1 tbsp butter

1 tbsp lemon juice

3 bay leaves

15-20 peppercorns

2 onions,sliced

4 cups vegetable stock

1 tsp white pepper powder

1 cup  milk

2 tbsp crem

Salt to taste

Method:

1. Heat butter in a pressure cooker. Add bay leaves & peppercorns.

2. Add onions & saute for two minutes. Add diced pumpkin & saute
    for half a mins.

3. Add four cups of stock, pressure cook for one whistle. Cool, strain
   & reserve stock.

4. Puree vegetables. Add reserved stock, salt & bring it to a boil. Add     milk boil again.Take off heat. Stir in lemon juice.

5. Serve hot garnished with fresh cream.

Spinach Soup

Spinach Soup

Ingredients:

6 cups spinach leaves, washed & chopped

1/2 cup cream

1/2 small onion chopped

4 cloves garlic

8 cups water

1 tbsp coriander leaves

1 tsp olive oil

Salt & pepper to taste

Method:

1. Heat oil, add garlic & onion when soft, add half of the water & bring
     it to boil.

2. Add spinach leaves, boil for some time.

3. Take off heat immediately, cool & blend it.

4. Add cream, salt, pepper,rest of the water & blend again.

5. Heat on a medium flame, stirring continuously.

6. Transfer in a soup bowl,garnish with coriander leaves & serve hot .

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Tomato Soup

Tomato Soup

Ingredients:

6 fresh tomatoes

1 garlic clove 

1 tsp black pepper 

3 tsp sugar

Salt to taste

Method:

1. Boil 4 cups of water in a pan & add tomatoes.

2. Switch off the flame & leave tomatoes in hot water for 5 mins. 

3.  Take the tomatoes out of water, allow it to cool & peal them.

4. Blend into a smooth puree using a hand blender & strain.

5. Transfer soup in a deep pan & add salt, black pepper,garlic clove,
     sugar & boil it again.

6.  Serve hot.

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Apple Soup With Yogurt

Apple Soup With Yogurt

Ingredients:

2 medium red apples

1 cup yogurt

2 inch stick cinnamon

1 tsp cumin powder

1 tsp coriander powder

1 tbsp olive oil

1 onion chopped

1 tsp ginger chopped

1 tsp garlic chopped

1/4 tsp turmeric powder

2 tbsp butter

2 cups vegetable stock

1 tbsp pomegranate seeds

Crushed black peppercorns to taste

Salt to taste

Method:

1.Chop apples. Heat olive oil in a non stick pan.

2. Add cinnamon, onion & sauté for a mins.

3. Now add ginger, garlic, cook it for 5-6 sec. Add turmeric powder,
    cumin powder, coriander powder, butter & sauté.

4. Add chopped red apple ,vegetable stock & mix well. 

5. Cover & cook for 5-6 mins on a low heat. 

6. Pour the soup into a bowl, discard cinnamon sticks. 

7. When it cools slightly, blend it with a hand blender.

8.  Pour it back into a pan & cook on low heat till it comes to a boil.

9. Add yogurt, salt, crushed black peppercorns & mix well.

10. Pour soup in a soup bowl, garnish with cream & pomegranate
      seeds & serve hot.

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Til Ki Gajak

Til Ki Gajak

(Sesame Seeds)

Ingredients:

1 cup til (sesame seeds) 

3/4 cup gur (jaggery)/sugar

1 tbsp ghee 

1/2 tsp cardamom powder 

1/2 cup water 

1 tbsp pistachio finely chopped

Method:

1. Roast sesame seeds in a pan on low heat.

2. Allow it to cool & then pound them.

3. For  syrup cook jaggery with 1/2 cup water over low flame till syrup become thick.

4. Now  add roasted sesame seeds to syrup & mix well.

5. Grease rolling board with ghee.

6. Spread sesame-jaggery mixture over it. Press it to 1 cm thickness.

7. Garnish with pistachio. 

8. Let it Cool sufficiently & cut into square pieces.

9. Til gajak is ready. Keep it in an airtight container.

*******

Pinni

Pinni

Ingredients:

250 gm wheat flour

250 gm ghee

250 gm powdered sugar 

3-4 tbsp milk

1 tsp cardamom powder 

1 tsp pistachio chopped

1 tbsp almond chopped

1 tbsp cashew nut chopped

Method:

1. Place a heavy pan on low flame & melt ghee.

2. Add wheat flour & cook on medium flame stirring continuously.

3. When  flour turns medium brown & aroma exudes, remove from  heat. 

4. Spread  flour in a large plate & cool at room temperature.

5. Sprinkle cardamom powder & add sugar over flour & mix well. 

6. Now, add milk & mix again.

7. Divide into equal portions & shape each portion into round or oval pinnis.

8. Garnish with almond, cashew nut, pistachio.

9. Lohri special pinni is ready.

Til Gul Poli

Til Gul Poli

(Sesame Jaggery)

Ingredients:

For stuffing:

 3 cups grated gud (jaggery)

 1 cup til (sesame seeds) 

 1 cup  dry coconut grated

 1 cup besan (gram flour)

 1/2 tsp cardamom powder 

 1/4 tsp nutmeg powder

 3 tbsp ghee to roast besan

 Ghee for shallow frying

For dough:

 1 cup maida(fine flour)

 1 cup atta (wheat flour)

 1 tsp ghee

Method:

1. Roast sesame seed on a low heat. Let it cool  & then grind it into a powder. 

2. Roast the grated dry coconut till it becomes little pink. Let it cool.

3. Roast the besan with 3 tbsp ghee on a low heat until it changes the color.

4. In a big bowl add  sesame seed powder, jaggery, dry coconut , besan, cardamom powder & 

    nutmeg powder mix it well. Stuffing is ready.

5. Take a bowl add maida, atta,1 tbsp oil,  water & make a soft dough. 

6. Cover the dough with muslin cloth & keep it aside for 25-30 mins.

7. Take a small portion of dough &make a ball.

8. Make small circular chapati, put 1 tbsp stuffing on it. Close
     it from all sides properly.

9. Roll out  poli like a chapati gently. Flour it with atta, while rolling it. 

10. Place poli on a hot tawa/pan, when one side is bit cooked, then flip it.
     spread ghee on this side, flip again, apply ghee on this side too. Cook
     till the poli is evenly cooked and has golden spots.

11. Repeat the same with remaining dough & stuffing.

12. apply some ghee on poli & garnish with sesame seeds & serve.