Broccoli Soup

Ingredients:

• 2 tsp olive oil
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium potato, peeled and cubed
• 4 cups fresh broccoli, including stems, chopped
• 2 cups vegetable broth
• 1 1/2 cups milk
  

Method:

• Heat oil on medium heat in a soup pot.
• Gently sauté onion and celery for 3-4 minutes, until onion is softened.
• Add potato and chopped broccoli, followed by the broth and milk.
• Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
• Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.
• Return soup to pot and heat gently until ready to serve.

Green peas Kachori

Ingredients :

• Maida or all purpose flour - 1 cup
• wheat flour - 1/2 cup
• oil - 1 tbsp.
• green peas - 1/2 cup
• ginger-paste - 1 tsp
• Aniseeds (saunf) - 1 tbsp.
• Green chilies paste - 2 tbsp
• oil - For frying
• salt to taste
  
  Method :
  
• Heat oil in a pan, add the ginger paste, chilli paste and the aniseed .
• Fry this mixture for 2 mins, the add the green peas and salt.
• Cook this for 10 mins then allow it to cool. The mixture should be dry.
• Grind this peas mixture in a blender.
• Mix together the flours, oil and salt adding water till you form a smooth dough.
• Take a small ball of dough and roll it out, place little filling in the centre and close to form a pouch.
• Roll this out and fry like pooris.

Banana Strawberry Cake

Ingredients:
• 3to4 tbsp unsalted butter at room temperature
• 11/4 cups plain flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract/vanilla essence
• 1/2 cup sugar + 1 tsp for dusting strawberries & banana
• 2 1/2tsp baking powder
• 1/2 cup milk
• 1 cup fresh strawberries chopped
1 cup banana chopped
• a few drops of lemon juice

Method:
• Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and banana and keep aside. This will make them a little moist and juicy.
• Sift together the baking powder, salt and flour.
• Next, whisk the butter and sugar to creamy texture.
• Then add a little flour to the butter and sugar mixture.
• Mix it and then add a little milk and mix. This way, add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the strawberries and banana to the batter using a spatula.
• Grease and dust baking pan with butter & a little flour to prevent cake from sticking.
• Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces

Soy Sauce Noodles

Ingredients:

• 1 lb linguine, fettuccine or other noodle pasta, cooked and cooled
• 4 tbsp olive oil
• 5 to 7 tbsp soy sauce
• 1 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup soybean sprouts
• 1 tsp red pepper flakes
• 1 tsp crushed black pepper
• 1 tsp parsley flakes
• Salt to taste
  
  Method
• In a large bowl, combine the olive oil, vinegar, soy sauce, garlic, ginger. Blend very well.
• Add soybean sprouts, red pepper flakes, black pepper & salt as per taste.
• Toss the noodles with this mixture until the noodles are coated.
• Garnish with parsley flakes and serve either cold or warm.
  
  
  
  
  
  
  
  
  

Avocado Dip

Ingredients:

• 1 large ripe avocado, peeled and pitted
• 1 ripe tomato chopped
• 1 small onion chopped
• 2 cloves garlic
• 2-3 green chilies chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and ground black pepper to taste
  
  Method:
• Cut the avocados in half and remove the pits & Cut into pieces.
• Then place in a food processor with chopped tomatoes, onion, lime juice, garlic & green chillies. Add salt & pepper & chopped cilantro cover and blend until smooth.
• Chill thoroughly and serve avocado dip with tortilla chips.
  

Simple Baigan Bharta

In my family we make this kind of bharta which is one of the simple, easy and delicious.

Ingredients:

• 1 medium-sized eggplants
• 2 tbsps cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp hing
• 4-5 curry leaves
• 3-4 dry red chillies
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• salt to taste
• 2 tbsps finely chopped fresh green coriander
• 1 tsp lemon juice
  

Method:

• Apply some oil on eggplant & roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
• Now heat a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds & hing and cook till the spluttering stops.
• Add the curry leaves & dry red chillies & fry for 1 minute.
• Add all the powdered spices, including the garam masala & salt to taste. Stir well and cook for 2- minutes, stirring often.
• Now add the eggplant and mix well. Add the chopped fresh coriander, lemon juice and stir. Cook another minute and turn off the heat.
  Serve hot with roti.

Baigan Bharta (Northindian Style)

Ingredients:

• 1 medium-sized eggplant
• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp hing
• 1 medium-sized onions finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 green chillies chopped
• 1 large tomatoes chopped fine
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp cinnamon & clove powder
• salt to taste
• 2 tbsp finely chopped fresh green coriander

Method:

• Baingan Ka Bharta requires that the eggplant be roasted. You can roast on a gas cooktop or grill in the oven or on barbecue grill. Before roasting need to apply some oil on eggplant.
• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
• 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
• Now heat a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds & hing and cook till the spluttering stops.
• Add the onions and fry till soft and translucent.
• Add the garlic and the ginger and fry for 1 minute.
• Add the tomato and all the powdered spices, including the garam masala & salt to taste. Stir well and cook for 3-5 minutes, stirring often. Sprinkle a little water if needed.
• Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
• Serve hot with roti or naan.