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Sunday, February 9, 2014

Broccoli and Courgette Soup

Another request from my niece.

Broccoli    400 gms       Florets cut in halves . Stalk can also be used ,remove hard bits.
Courgette  150 gms       Washed and cut into chunks.No need to peel.
( Or bottle gourd / Doodhi/Lauki in case Courgette is not available. Need to peel and dice.)
Onion          1 medium , peeled and chopped
Celery  greens or stalks      1/2 cup  washed and chopped
Olive Oil    1 tbsp. 
Salt to taste
Pepper powder to taste
Boiling water     3 mugs / 500 - 600 ml

  1. In a heavy based pan , on a low heat, heat the oil. 
  2. Toss in the onion. Stir.Cover and cook for 2 minutes till it softens.
  3. Add the celery. Stir.Cover for 1 minute.
  4. Add the broccoli and courgette. Increase the heat. Mix well.
  5. Add the boiling water .Mix. 
  6. Cover and cook for 8-10 minutes till the vegetables soften.
  7. DO NOT OVERCOOK. Try to retain the green colour of the broccoli .
  8. Blend with a hand mixer.
  9. Add salt and pepper to taste.
  10. If you think the soup is too thick, add some more water.

Brown Bread

I have posted this recipe following my niece's request. I hope this will initiate her into baking bread at home!
I will post a picture pretty soon !


Wholewheat flour    500 gms
Dry Yeast                    7 gms
Salt                           1 tsp.
Clear Honey             1 Tbsp.
Olive Oil                   2 Tbsp.


  1. Take  a large bowl . Add the flour,yeast and salt  into it and  mix together with your hands. 
  2. Stir 300ml warm water with the oil and honey, then stir into the dry ingredients to make a soft dough.
  3. Place the dough out onto a lightly floured surface and gently knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
  4. Oil a loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger. ( Alternatively, you can divide the dough and roll  into small balls and lay them on a baking tray , cover with a moist kitchen towel or cling film and leave to rise for an hour.) The dough might rise quicker in warm and moist conditions.
  5. Heat oven to 200 C . 
  6. Scour across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. ( For smaller breads, it will take much shorter time. Keep an eye after 18-20 minutes.)
  7. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Wednesday, February 5, 2014

Caramel Custard (Eggless )

This is a very simple caramel custard recipe.
I am posting it in a jiffy on a dear one's request.


  1. Sugar       3/4 th cup
  2. Milk         1/2 Litre
  3. Cream      250 ml
  4. Vanilla Custard Powder      2 tablespoons

  1.  On a low flame , melt sugar in a sauce pan until completely dissolved, while stirring constantly till it changes colour to slightly caramel (brownish)
  2. Remove pan from stove. Add half of the milk i.e; 250 ml. Stir gently with a whisk until homogenized.
  3. Bring caramel and milk mixture to a boil  while gently whisking.
  4. Dissolve the custard powder to the remaining milk and add to the boiling mixture. 
  5. Cook further for 5 minutes on low flame or until custard become thick . ( Its advisable to read the pudding powder packet instructions.)
  6. Keep the custard aside to cool down.
  7. Mix cream well .
  8. Serve chilled.
Alternatively, you can add powdered sugar and vanilla essence to the cream and beat it well. Serve the custard topped with the cream or on the side with a thin wafer biscuit.