Green Peas Soup

Serving- 4-5

Cooking time: 30-35 minutes

Ingredients:

1. Green peas – 2 cup (Frozen Peas)
2. Milk – ½ cup
3. Cottage Cheese (paneer) -3-4 small cubes
4. Onion – 1 no 
5. Green chili – 1 no
6. Garlic – 3 cloves
7. Fresh ground black pepper – 1 tea spoon (adjust as per your taste)
8. Corn flour – 1 tea spoon
9. Lemon juice – 1 tea spoon
10. Low fat butter – 2 tea spoon
11. Mint leaves – few
12. Salt – as per taste

Method

• Chop onion, mint, garlic and green chili.
• In a sauce pan, add 1 teaspoon of butter, chopped items and fry for 2 minutes just to remove raw smell.
• Add green peas, milk, 1 cup water cook for 5-6 minutes.
• Cool and grind it by adding in the paneer cubes with the peas to a smooth paste
• Now in a pan, add remaining butter, corn flour and cook in low flame for few seconds; add 1/2 cup of water and mix briskly to get a white sauce; now add ground peas
• Mix and let it get hot well; add salt, pepper powder and mix.
• Before serving, mix with lemon juice.
• You can serve it with a slice of toasted bread or regular wheat bread.

Note: Dry grind pepper just before adding in soup to give nice aroma to the soup

Sweet Corn Soup

Serving- 4-5

Cooking time: 30-35 minutes

Ingredients:

1. 8 ears white or yellow corn, shucked or canned corns or frozen corns
2. 2 tablespoons unsalted butter (1/4 stick)
3. 2 teaspoons salt
4. Freshly ground black pepper
5. 6 scallions, thinly sliced (white and light green parts only)
6. 1 1/2 cups whole milk
7. 6 beans (finely chopped)
8. 1 1/2 cups water
9. 1 clove of garlic

Method

• Remove the corn kernels from the cobs. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Set aside 1/2 cup of the kernels. (If you are using the canned or the frozen ones this step is definitely skipped)
• Melt the 1 tablespoon of  butter in a large saucepan over medium heat until foaming. Add the garlic clove ,salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.
• Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are tender (not mushy), about 15 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, Pour the blended soup through the strainer, pressing on the solids with a spatula; discard the solids.
• In a sauce pan add the remaining butter add the finely chopped beans and reserved 1/2 cup corn kernels cook it for 3-4 mins and then add the pureed corn soup stir in well until it comes to a boil. Season with salt and pepper as needed. Garnish with the remaining scallions and serve.

Pumpkin Soup

Halloween Special ;)

Ingredients:

1. 1/2 or (250grams) butternut pumpkin, peeled, seeded and cubed
2. 1 large potato, peeled and cubed
3. 1 garlic clove
4. 1 onion, diced
5. 2 tbsp olive oil
6. Salt and pepper
7. 1 tablespoon butter

Method:

• Heat oil in a pan, add garlic, onion, potato and pumpkin fry all vegetables until golden brown.
• Add 2 cups of water to the pan.
• Bring it to a boil and simmer for 20 minutes until all vegetables are soft.
• Remove all the boiled vegetables by draining the water in a separate cup dont throw it away you might need in the next step. 
• Puree the drained vegetables in a blender until it’s nice and smooth.
• In a pan add 2 tablespoon of butter, pureed vegetables and then add the drained water as well let it boil for another 10 mins in medium heat.
• Season with salt and pepper accordingly to your taste.
• I prefer to just serve it with a dollop of sour cream and some crusty bread.

Chickpea Bruschetta

Serve- 6-8 persons

Ingredients:
1. 1 can or 1cup of boiled Chickpeas, drained and rinsed
2. 1 Tbsp or dry Italian Herbs
3. 1 Clove of Garlic
4. 1 Small Lemon
5. Pinch of Hot Pepper Flakes
6. Salt and Pepper, to taste
7. 2 Tbsp of Extra Virgin Olive Oil, plus extra
8. Fresh Sliced Italian Bread

Method

• Preheat your oven to 220 degrees. Line the bread on a baking sheet ad drizzle with olive oil on both sides. Sprinkle with salt and pepper and bake for about 8-10 minutes.
• In a large bowl add the chickpeas, lemon juice, italian herbs,  hot pepper flakes, extra virgin and salt and pepper.
• Using the back of a fork or spoon smash the mixture until its nice and chunky but not totally pureed.
• When the bread comes out of the oven rub it all over with the garlic. Top each bread with some of the chickpea mixture.
• Squeeze a touch of lemon over the top and enjoy!

Basil Pesto Bruschetta

Ingredients:

1.1 loaf crusty Italian bread, sliced into pieces about half to three-fourth inch thick

Pesto Ingredients

2. 5-6 half inch pieces of pecorino romano or parmesan reggiano 

3. 2 tablespoons pine nuts

4. 3-4 dried red chilis 

5. 3 big cloves garlic, peeled*

6. 1 bunch fresh basil, leaves plucked

7. 1/4 cup olive oil

8. Salt to taste

Method:

• Add the pieces of pecorino romano to food processor and process until in small pieces.  
• Add the pine nuts, red chilis and garlic and process until all are in small small pieces.  
• Wash the basil and mint.  Dry the leaves with a paper towel or by wringing the water out.  Add the basil leaves to the food processor bowl.  Not all of the basil leaves may fit into your food processor bowl.  In that case, add the basil in batches.
• While the food processor runs, slowly drizzle in the olive oil through the top opening or add before running.  If all of the basil mix didn’t fit, add the remaining amount and run the processor again while drizzling in the remaining olive oil.
• Transfer from the food processor to a bowl.  Add salt to taste.  
• Arrange the bread slices on a cookie tray.  Smear a little Olive oil or butter on one side of each piece of bread. 
• Spread a generous layer of pesto over each slice of bread.  Pop the tray into the oven at about 180 degrees or into a toaster oven for about 8-10 minutes or until the bread starts to look a little golden around the edges.

Vegetable Cutlet

Best way to make kids eat veggies.

Prep time: 7-10mins
Cooking time: 20mins

Recipe will serve- 4 persons

Ingredients 

1. Boiled & mashed potatoes  – 4

2. Boiled green peas  – 1/2 cup

3. Boiled & grated Carrot – 2 medium size

4. Chopped onions  – 1/2 cup

5. Chopped green chili  – 2

6. Bread slices – 4

7. Bread crumbs –  1 cup

8. Boiled & finely chopped Capsicum – 1 medium size

9. Boiled & finely chopped French Beans – 4 -5

10. Red chili powder – 1 teaspoon
11. Garam masala powder – 1 teaspoon
12. Turmeric powder – 1/4 teaspoon
13. Salt to taste
14. All purpose flour – 2 tablespoons
15.Water – 1/2 cup
16. Vegetable oil for frying

How to make:

• Take a big mixing bowl, mix mashed potatoes, carrots, capsicum,green peas, chopped onions, chopped green chili  red chili powder, garam masala, turmeric powder and salt in it. 
• Now for binding the mixture, we need to use soaked bread. Soak the bread in water and squeeze all the water by pressing bread between the palms. Once the entire water is squeezed from the bread, mix it with the vegetable mixture and mix well to make the balls.
• Make balls from the mixture using small quantity of this mixture. You can use heart-shaped cutlet or else flatten the balls with your palms and make oval shape.
• Now dip these cutlets in the maida mixture (mix 2 tablespoon on Maida with little water to make a smooth paste) for proper binding and roll each of them in bread crumbs (for more crisper taste).
• Heat oil in a kadhai and deep fry these cutlets, gently changing sides until golden brown, sprinkle some chat masala before serving.
• Serve them hot with tomato ketchup, mint chutney.

Gobi Manchurian

Indo-Chinese Appetizer

Prep time & Cooking time: 40mins

Recipe will serve- 4-5 persons

Ingredients 

1.1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2. 2 tbsps maida/all-purpose flour
3. 2 tbsps cornflour
4. 1/2 tbsp rice flour (optional)
5. 1 tsp red chilli pwd (preferably Kashmiri)
6. approx a little less than 1/2 cup warm water
7. salt to taste
For the Sauce
1.1/2 onions, finely chopped,
2. 1/2 capsicum, finely sliced
3. 1&1/2 tbsps finely minced garlic
4. 1/2 tbsp finely sliced ginger
5. 2 finely chopped green chillis
6. 2 tsps soya sauce
7. 1 tbsp chili sauce
8. 1/2 tsp brown sugar (optional)
9. salt as required
10. 1 1/2 tbsps Vegetable oil
11.1 tbsp finely chopped coriander leaves

How to make:

• Heat oil for deep frying in a heavy bottomed vessel.
• In a bowl, combine maida, cornflour, rice flour, salt, 1 tsp red chilli pwd and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
• Add the finely chopped onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
• Reduce to medium heat and add the salt, brown sugar, soya sauce and chili sauce. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
•  Add the deep fried gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped ginger and coriander leaves.

Egg Stuffed Aloo Masala

Prep time: 10 min

Cook time: 15 min

Recipe will serve 2

Ingredients 

1. Hard Boiled Eggs: 2

2. Green Chili: 2

3. Turmeric powder: a pinch

4. Garam masala - 1 teaspoon

4. Boiled and mashed potato: 2

5. Grated carrot- 1/2 cup

6. Grated Paneer- 1/4 cup

7. Salt: needed

8. Oil: for deep frying

9. Bread crumbs - 1 cup

How to make:

• In a bowl add mashed potato, grated carrot , grated paneer, finely chopped green chili, pinch of turmeric powder, garam masala & salt to taste mix all these thoroughly and bring it to a dough consistency. 
• Take the hard boiled eggs and cover them in the aloo masala.
• Once that is done dip it in the bread crumbs and make sure its spread evenly.
• Heat oil in a pan and deep fry the balls till all sides become reddish brown color.

Paneer Tikka with Mint Chutney

Simple recipe with out any great efforts.

Prep time: 10 min

Cook time: 10 min

Recipe will serve 4

Ingredients for panner marinate:

1. 200gms of Paneer
2. One Onion,Tomato,Capsicum
3. Sour cream or Curd
4. A pinch of Turmeric powder
5. Half a tsp of Chilli Powder
6. Half a tsp of Garam Masala Powder
7. Half a tsp of Chat Masala Powder
8. Half a tsp of Ginger garlic paste
9. Salt to taste
10.One tbs of Lime juice
11.Few Skewers

Ingredients for Mint Chutney:
1.Two cups of Mint leaves
2. One cup of Coriander leaves
3. One to two Green chilies
4. Two tbs of Lime juice
5. Salt to taste.
6. Half a tsp of Sugar
7. 1 small piece of Garlic

Grind all the above ingredients to a smooth paste.You can add curd if you wish.

How to make:

• Soak the skewer sticks in water to protect it from burning or turning black.Cut the paneer in to medium sized blocks. Dice the onions,capsicum,tomato(remove the pulpy part ) into same size as the paneer.
• Mix the sour cream or curd with salt, turmeric, chilli, both masalas, lime juice and mix well.
• Marinate the paneer blocks with the above mixture and leave it in the refrigerator for half an hour. If you want, you can marinate the vegetables too.
• Arrange the paneer and the vegetables in the skewer as shown in the picture.
• Heat the tawa spread few tbs of oil and shallow fry the tikkas with vegetables in the skewers.Turn on all sides and fry uniformly until required.
• Sprinkle chat masala powder and lime juice on top and serve with Mint chutney.

Kumara Roast (Sweet Potato Roast)

Prep time: 5 min

Cook time: 10 min

Recipe will serve 4

Ingredients:

1. 2 large (about 1 1/2 pounds) Sweet Potatoes

2. Salt to taste
3. Olive oil or any vegetable oil - 2 table spoons

4. 1/4 teaspoon(s) ground red pepper

5. 1 teaspoon of Masterfoods Italian Herbs (contains dry rosemary, oregano, basil leaves)

How to make:

• Prepare the sweet potatoes: In a small bowl, combine Italian herbs, salt, and pepper. Set aside.
• Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes,  2 tablespoons of olive oil  and spice mixture. Toss until potatoes are evenly coated.
• On a baking sheet, arrange potatoes in a single layer and place it on the microwave oven for 3 mins. Then take it out and toss it the other side to roast them for another 3 mins (totally 6 mins).
• Serve immediately with a mayo dip. 

Aloo Tikki

Fried potato dumpling perfect for a starter

Prep time: 10 min

Cook time: 15-20 min

Recipe will serve 4

Ingredients:

1. Potato,boiled and mashed- 5 medium size
2. Salt to taste
3. Canola oil or any vegetable oil - 2 -3 table spoons

4. Onion choped - 1 medium size

5. Coriander (finely chopped)- 1/4 cup

6. Cashew nuts Crushed- 6-8
7. Red Chili powder- 1/2 tablespoon

How to make:

• Add salt, finally chopped coriander, cashew nut powder & red chilli powder to mashed potatoes and knead into a smooth dough.
• Heat one tablespoon of Canola oil in a pan and saute onion till translucent.
• Cool & mix it with the mashed potatoes.
• Divide the mixture into twelve equal portions.
• Roll and shape into tikkis of approximately two-inch diameter and half-inch thickness.
• Heat sufficient oil in a kadai (wok) and fry the tikkis till golden brown. Drain and place on absorbent paper.
• Serve hot with a tomato ketchup or mint chutney.

Poha (Flattened Rice)

                                                                   Quick & easy snack

Prep time: 5 min

Cook time: 15 min

Recipe will serve 4

Ingredients:

1. 2 cups “thick” poha
2. 2 tablespoon oil
3. 1 teaspoon mustard seeds

4. 1 teaspoon of dry peanut

4. 1/2 teaspoon turmeric

5. 1/4 teaspoon red chili powder

6. 1 green chili, finely chopped and adjusted to taste

7. 1 teaspoon ginger (finely chopped)

8. 1 onion (finely chopped)

8. 1 teaspoon salt

9. 1 teaspoon lemon juice

10. 1/4 teaspoon garam masala

11. Approximately 2 tablespoon Coriander (finely chopped)

12. 1 Bread Slice (cut into pieces and fry them slightly)

How to make:

• Gently sprinkle some water on poha and let it sit for approx. 10 minutes. (Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy)
• Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Then add the dry peanuts and roast them till it turns medium brown.
• Add ginger,green chili & chopped onion and stir for a few seconds.
• Then add 1 teaspoon salt,  1/2 teaspoon of turmeric, 1/4 teaspoon of red chili powder & 1/4 teaspoon garam masala mix it well after adding these spices.
• Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
• Remove from heat and add lemon juice, coriander & fried bread slices . Mix and cover for few minutes.
• Serve hot with a side of chutney.

Chilli Cheese Toast

Breakfast or Evening Snack

Prep time: 4 min

Cook time: 6 min

Ingredients:

1. Bread Slices- 2 nos
2. Grated Cheese or Processed Sliced   Cheese- 1 small cup or 1 slide
3. Coriander- 10 gms (Finely Chopped)

4. Green chilies- 2 nos  (Finely Chopped)

4. Salt to taste
5. Pepper 1 or 2 pinch

How to make:

• In a bowl mix together cheese, green chilies, finely chopped coriander, salt to taste, pepper powder. 
• Spread the vegetables mixture evenly on one side of the bread and cover it another bread slice.
• Put the slices in the toaster and toast it till the colour of the bread changes to light golden brown that is when the cheese starts to melt down, you can do the similar procedure in Tawa by turning both the sides .
• Cut each toast into two pieces and serve hot with tomato ketchup or mustard sauce.