BROCCOLI SOUP

A creamy soup made of broccoli

Preparation Time : 2 minutes

Cooking Time : 12 minutes

Servings : 4 Broccoli (seprated into flore small) Butter-2 tablespoons Oil-1 tablespoon Onion , chopped-1 medium Garlic, chopped-2-3 cloves Refined flour (maida)-1 tablespoon Vegetable stock-2 1/2 cups Milk-1 cup saly to taste White pepper powder -1/4 teaspoon Fresh cream-1/2 cup Almonds,sliced thinly 4-5 METHOD Melt butter in a thick bottomed pan on medium heat.  Add oil to avoid burning of the butter.  Add chopped onion, garlic and sauté till onions turn translucent.  Add refined flour and sauté for a minute.  Add broccoli florets and cook for around two to three minutes.  Add vegetable stock, bring it to boil and cook for five minutes on  high heat without covering the pan. Strain and cool the broccoli. Keep aside the stock.  Pass the solids through a sieve or blend in a mixer.  Mix it with the strained stock and milk in a pan.  Put the pan back on high heat, bring to a boil and season with salt and white pepper powder.  Add fresh cream, simmer for two to three minutes and serve  hot garnished with sliced almonds. The Unusual And the Best.

Masala Puri

Ingredients:
3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
1/2 cup toor dal cooked till soft with a pinch of turmeric
Grated carrot
Finely chopped onion
Puris (I used store bought)
Sev
Finely chopped coriander leaves
1 tbl spn coconut
1 tea spn sugar
1 and 1/2 tea spn red chilli powder
Salt


Dry Spices :
4 cloves
1″ cinnamon
1 tea spn coriander seeds
1 tea spn cumin seeds
1/4 tea spn peppercorns
A small piece of nutmeg(jayikayi)
1 mace(japatre/javatri)
2-3 marathi moggu


Method:
Dry roast all the spices (I did this to help in grinding, was not in original recipe).
Grind the spices with coconut, red chilli powder to a smooth paste. 
Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. 
Spread some carrot, onion, coriander leaves and sev. Serve immediately.
The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.

Pictorial:

Hot masala Puri is ready to eat .Enjoy 

irresistible Pani Puri

want to tantalize your taste bud ? why don't you prepare the irresistible Pani Puri.Easy and Simple.
Puris – Ready made puris can be used.


Pani
Ingredients:Coriander leaves 3/4 cup
Green chillies 3-4
Ginger 2″ piece
Cumin(jeera) seeds 1 tea spn
Jaggery 1 tbl spn
Dates (Khajoor) 7-8 (I used 1 and 1/2 tbl spn of pitted ready to bake dates)
Tamarind extract(thick) 1 and 1/2 tea spn
Salt


Method:
Grind all the ingredients together to a thick chutney. This chutnet can be preserved for 2-3 days. While serving, dilute it with water to required consistency(do not make it too watery).







Stuffing
Sprouted moong 1 cup
Onion (finely chopped) 1/2 cup
Sev 1/2 cup


Wash the sprouted moong to remove as much skin as possible. Then cook with 3/4 tea spn salt and about 3/4 cup of water. (Approximately two whistles in cooker).
Serve puris with pani, onions, sev and cooked moong.





Stuff the puris with moong, onions and sev (1 : 1/2 : 1/2 proportion). Pour pani in the stuffed puri. Enjoy 

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Food Korner

Food Korner

Hello Readers today I am going to show you how to prepare delicious Vada Pav-

ingredients you need-

3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt

method-

Heat a little oil and add mustard, cumin seeds.

When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent.

Add the potatoes, turmeric, salt and mix well.

If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt

Method:
Mix all the above ingredients with water to make a smooth paste.

As soon as water it added to the flours, it starts becoming lumps,

so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin,

the coating does not hold on to the stuffing it is too thin.

Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt

Method:
Grind all to a smooth paste. Do not make too watery.

Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt

Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.

Sweet chutney :
5-6 dates(khajoor)
1/2 tea spn tamarind extract or about 4-5 pieces of tamarind
1/2 tea spn jaggery(optional, added only if sweetness of dates is not enough)
Salt

Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil.

Take out on a paper towel.

Slightly press the vada to flatten it.

Keep it on one half of the pav and cover with other half. Slightly press down.

Your hot Vada pav is ready to serve.