Broccoli and Courgette Soup

Another request from my niece.

Ingredients:
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 !


Ingredients:

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.

Fennel and String Beans

A very simple dish. Quick , healthy and delicious.

Great with any pasta. 

Or along with a soup , salad or a slice or two of pizza.

Some bruschetta or garlic bread if you like.

Ingredients:

1. 1 medium fennel , washed and cut into slices 
2. 250 gms string beans , washed, topped and tailed and cut into halves
3. 6 cloves of garlic , peeled and cut lengthwise
4. 2 medium onions , peeled, washed, cut half and then lengthwise.
5. 2 tbsp olive oil or as preferred
6. salt - to taste
7. pepper - freshly milled 1/2 tsp. or to your taste
8. Fresh or bottled lemon juice - 1 tbsp.

I prefer to use a wide non-stick pan with a lid. A wok will do great too. 

Method:

1. On a low heat, warm the oil in a pan.
2. Add garlic. Stir for few seconds.
3. Add onion. stir. Cover. Cook for 2 minutes.
4. Add the string beans. Stir. Cover and cook further for 2 minutes on a slightly higher heat.
5. Add the fennel. Stir. Cover and cook for 2 minutes. Stir again. Cook for further 2 minutes.
6. Try to poke a sharp knife into a bean. If it goes through with ease, its cooked.
7. Add salt , pepper to your taste. 
8. Add lemon juice.
9. Stir and serve.
   

Raita

Raita is one of the simplest accompaniments to prepare.

It can be served as a dip with chips, crackers or melba toasts.

For healthier option, it can also be served with assorted raw vegetables like carrots, cucumber, cauliflower,broccoli,celery sticks,radish


Ingredients:

1) Yoghurt 250 ml.
2) Cucumber 1/2 (washed,grated)
3) salt to taste
4) green chilly 1 ( washed and finely chopped)
5) Cumin powder or Sandwich masaala or Chaat masaala 1/2 tsp.
6) Coriander 1 tbsp. (rinsed and chopped finely) (optional)


Method:

1) In a bowl, whisk the yoghurt or beat it with a fork to make it smooth.
2) Add rest of the ingredients and mix well.
3) Keep refrigerated until serving.


Variations:

You can add :

Chopped tomatoes
Chopped radish
Instead of cucumber, add grated carrots
Instead of coriander, add finely chopped mint.

Corn Pulav

This is a very basic, all in one pan recipe. I hope the simplicity of this recipe will encourage my very busy University student friends and working youngsters to eat more at home .
By optional in most of my recipes, I mean to convey, if you have it, use it. If not, no need to go to especially buy it.Go right ahead and cook and omit what you don't have.

Serve with plain yoghurt,raita, kadhi,choley or rajma


Ingredients: Serves 2 (if its just pulao for a meal)

1) 1 tea cup Basmati rice = 1/2 mug
2) 1 can or eqivalent amount frozen corn
3) 1 tsp Cumin seeds (jeeru)
4) 1/2 tsp. Turmeric powder (haldi)
5) 1/2 tsp. red chilli powder
6) salt to taste
7) 2 tea cups boiling water ( double the amount of rice)
8) 2 tbsp. Vegetable oil
9) 1 or 2 slit green chilli (optional)
10) 1/2 tea cup washed chopped kothmir(optional)
11) Few Curry leaves/ limda/ kadhi patta (optional)
12) Few cloves chopped garlic(optional)



optional:
1 chopped onion
1 chopped tomato
few cubes frozen spinach (no need to thaw. Just rinse to wash off ice crystals) (then u can omit kothmir)

Method:


Wash rice few times with cold water. Soak in water.
In a pan , add 2-3 tbsp oil
Add jeera.wait till it crackles or changes colour.
Add chopped onion. fry for 1-2 minues
Add garlic.stir.
Add limda+green chillies. stir for few seconds.
Add haldi. stir.
Drain off water from the rice in a seive.
Add rice to the pan. stir. let it fry for a minute or two
Add salt+chilli powder+ tomatoes+spinach. stir.
Add water.

Add corn. stir.

Bring it to a boil.

Cover with a lid and simmer till rice is cooked. (about 15-20 mins. or till water is absorbed.

Switch off the heat and let it sit covered for 10 minutes before serving.

HUMMUS

Serves 4 portions. Great with Pita bread or as sandwich spread or with salad.
Chick peas- 1 Can ,drained and washed
Lemon juice-few tbsps (to your taste)
6 tbsp olive oil
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 cup fresh parsley-washed and minced(optional)

3-4 garlic cloves -chopped(optional)

salt to taste

In a food processor, puree the chick peas,and rest of the ingredients.
Add little bit of water if necessary. Add salt to taste.

Transfer on a plate . Drizzle with some olive oil. Sprinkle some cayenne pepper, black pepper and cumin if you like.