My Best-loved wintry weather soup
When I imagine of pumpkin I am reminded of my days in college at the Culinary Institute of America, the wintry weather holidays and the hoarfrost… I have not at all liked “kadoo” or “petha” but it gets an absolute alteration when cooked in a soup with dalchini (cinnamon) and cream. It is soothing, simple to make and packed with nourishment.
½ tbsp olive oil; 2 cloves of garlic; ½-inch dalchini (cinnamon) stick; ½ an onion; 2 cups chopped pumpkin; 2 cups vegetables stock; 2tbsp sour cream; salt, pepper and red chilli powder to taste
Process
• Add up oil to a pan and sauté the garlic, dalchini and onion awaiting light golden brown.
• Include pumpkin; cook enclosed on intermediate heat. Pour in the stock once the vegetable become soft. Cover and cook for 20 to 25 minutes.
• Leave to cool for 5 to 10 minutes. Take out the dalchini and puree the combination. (For a creamier constancy you could sieve the soup.)
• Pour the soup backside into pot and bring to a boil; period and add the cream. Serve up the soup hot with a piece of toasted bread on the side.
Fine tip: puree fresh ginger, green chillies, garlic and tomatoes jointly. Freeze up in an ice cube plate and use as necessary.
Grilled Asparagus with Pistachio Aillade
Aillade is a garlic and pistachio condiment. It can be served with grilled vegetables or chicken
Preparation Time: 30 minutes
Cooking Time: 5 to 7 minutes
Makes: 4 servings (about ½ cup)
50gm (1/2 cup) shelled pistachios,
Slightly toasted
2 cloves garlic
¼ cup extra virgin olive oil
1tbsp chunky orange marmalade
2tbsp chopped fresh parsley
2tbsp chopped fresh pudina (mint)
1tsp lime juice
A splash of brandy
500gm trimmed asparagus (the thin, green variety – available at large gourmet food stores)
2tbsp olive oil
1. Roughly chop the pistachios and garlic in a food-mixer or grinder.
2. Add up the parsley, pudina, lime juice and the marmalade. (You might require adding a few teaspoons of water to get the constancy of a thick sauce/dip).
3. Add the olive oil and then the brandy. Keep aside.
4. If the asparagus is thick, blanch it for a minute in boiling salty water until still crunchy. Consume and cool in iced water; pat dry. Assemble in a single layer and grill for 1 to 2 minutes on every side until you get char marks or until golden. For thinner asparagus, wash, dry and toss in a little olive oil and salt in a pan for a couple of minutes. Arrange on a plate; drizzle with the aillade or serve as a dip.
Each serving: 279.0 calories, 5.3gm protein, 11.6gm carbohydrate, 26.1gm total cholesterol, 2.5mg sodium.
ROTELLI AND OLIVES
PREP: 10 MINUTES
COOK: 10 MINUTES
MAKES: 3 SERVINGS
10 tomatoes, deseeded and cubed; 1 cup green olives, pieced; ½ cup mixture of parsley and basil; 1 tsp balsamic vinegar; salt and kali mirch powder, to tang; 2 cups rotelli pasta.
1. Blend tomatoes, deseeded & slice into chunks, with pieced green olives, blender of parsley & basil and balsamic vinegar.
2. Check seasoning and keep it aside for 2-3 hours. Before serving simmer the rotelli, drain, pour balsamic blend and serve up.
EACH SERVING: 225 calories, 7gm protein, 334.6gm carbohydrates, 7.9 gm total fat, 5.8gm fibre, 0 cholesterol, 868mg sodium.
GREEN CUCUMBER POTAGE
PREP: 10 MINUTES
COOK: 15 MINUTES
MAKES: 4 SERVINGS
2 large dark green cucumbers; 3 cups vegetable stock; 30gm butter; 11/2 tbsp flour; 1 tbsp pasta rice, simmered; 1 cup milk; 2tsp fresh sowa, cut up; salt and coarsely ground kali mirch, to tang; ½ cup cream; chives, to decorate.
1. Unpeel cucumbers. Halve lengthways, scoop out seeds and slice into pieces.
2. Puree in mixer until soft, adding a small to aid essential.
3. Pour into a jug, add remaining stock and set aside.
4. Fry the flour in butter and cook gently for on 1 minute.
5. Remove from the heat, chill, and fry in milk, combine awaiting soft.
6. Add the cucumber mixture, sowa, and salt and kali mirch. Fry in the cream and dish up warm, decorate with chives.
EACH SERVINGS: 169 calories 7gm protein 16gm carbohydrate; 8gm total fat; 2gm fibre; 21 mg cholesterol; 274 mg sodium.
PIQUANT PILAFF WITH OLIVES AND SUNDRIED TOMATOES
ELEMENTS:
½ kg Amira Indigo Basmati Rice
2 tsp garlic, cut up
4 dried red chillies
1 cup tomato crush
Salt to tang
Pepper to tang
½ tsp ajinomoto
FOR THE TOPPING:
• 1 tsp olive oil
• ½ tsp garlic, cut up
• 200g shrimps, covered
• Salt to flavor
• Pepper to tang
• 60ml white wine
• 100ml cream
• 100g parmesan cheese
• 50g sundried tomatoes
• 50g black and green olives
SERVES: 2
PROCESS:
1. Soak Amira Indigo Basmati Rice for 30 minutes.
2. Take a heavy bottomed pan and heat oil in it.
3. Now add garlic and dried red chillies and fry for a minute.
4. Add tomato crush, salt, pepper and ajinomotto.
5. Cook awaiting grease segregate.
6. Now add twice the quantity of water and fetch it a simmer.
7. Deplete the drenched rice and add to the sweltering liquid.
8. Cook additional for 10 minutes on average heat.
9. Close the pan with a sealed cover and simmer for 8-10 minutes till the rice is completed.
FOR THE TOPPING:
1. Heat oil in a pan.
2. Add garlic and fry for minute
3. Add shrimp, salt and peeper to tang.
4. Add white wine and cook till it decreases to semi.
5. Presently add cream and finish with cheese.
HOW TO ENSUE:
1. Distribute the rice on a serving dish.
2. Add the arranged topping and end the rice with sundried tomatoes and olives on top.
HEALTHY FOODS
Hi dear people! In this post I am going to stress the importance of intake of good food. Food is the Medicine for all disease”, so intake the right food that helps you to prevent from all the diseases. I will tell you some of the healing foods follow it and watch the difference.
Diabetes is the major problem for many people today, so people who are all affected by diabetes can intake Bengal gram, fenugreek, grape fruit, jamb fruit, lime, mango leaves, Soya beans, amla, ground nuts and rajmah. If you have constipation problem, intake cabbage, carrot, lime, beetroot, cucumber, dates, spinach, whole wheat bread, almond and banana. Cough and cold affects us in often, so in those times we can get rid of it by having garlic, ginger, lime and lemon. Cancer can be avoided by having carrot, garlic, lemon and lime. Asthma can be prevented by in taking garlic. Have lots of apple and tomatoes to avoid kidney stones. If you have any teeth and gum problems, don’t worry, in take fresh groundnut, apple, onions, anar, spinach and lime to get rid of it.
USEFUL KITCHEN TIPS
Hi dear housewives! Today I am going to give you some interesting kitchen tips. Are you new to kitchen and want to know some tips that could help you in kitchen? No need to worry, here are some of the tips that really helps you to become a kitchen queen.
While frying the banana chips add few drops of salt water to it to make crispy chips. Soak almonds in hot water for 10 – 15 minutes for easy pealing. Everybody has a problem of lizards in our house, so to avoid it hang a peacock feather. While using paneer, soak it in boiling water to make it very soft and wrap it with blotting paper and store it in refrigerator in order to keep them fresh for several days. Avoid storing onions along with potatoes, otherwise potatoes will rot quickly. To make your rice white, add few drops of lemon juice in the water before boiling. If the tomatoes are overripe, then put them in cold salt water leave some time and you can see firm and fresh tomatoes.
COFFEE MAGIC
Hi dear folks! In this modern world more people are become addicted to drink coffee daily. Today I am going to give some information about the benefits of coffee. As long as you stick to just one or two cups each day, coffee works wonders for your tired system. A research conducted says that 100 mg of caffeine (about two cups) improved the subject’s reaction time and working memory. Caffeine actually stimulates the central nervous system and acts on brain chemicals in a way that improves your memory, concentration and attention. So drink two cups of coffee every day. It will surely improve your memory to some extent. At a same time don’t drink too much of coffee a day. It will affect your health to some extent.
SEA FOOD SALAD
Hi dear housewives! Today I am going to give you the complete method about how to prepare the delicious sea food salad. Here is the method
INGREDIENTS:
25g prawns
25g fish (bekti/pomfret)
25g squids
15ml salad dressing
15ml fresh lemon juice, a bunch of celery leaves
15ml sugar syrup
10ml chilli oil
15g garlic, chopped
15g fresh red chilies, sliced
10g onions, sliced
10g tomato, sliced
15g celery, chopped.
METHODS:
1. Clean the prawns, squids and fish and dice them.
2. Wash the seafood thoroughly.
3. Boil water and blanch the seafood for two minutes.
4. In a glass bowl, mix seafood, dressing, lemon juice, celery leaves, sugar syrup, chilli oil and garlic and season it with salt.
5. Now throw in the red chillies and onions and tomato slices.
6. Arrange the salad on plate.
7. Garnish with chopped celery leaves and serve chilled.