SPINACH POTATOES VEGGIE

Ingredients

2 large potatoes peeled and diced. Immerse in water to prevent browning.

1 1/2 cup blanched spinach minced.

2 tsp ginger green chili minced

2-3 whole red chillii

1/2 tsp red chili powder

1/2 tsp coriander  powder

1/2 tsp turmeric powder

1 tsp cumin

Salt to taste.

Method

Heat oil, add cumin and  whole red chillies. Cook for a minute.

Add the minced ginger and green chilli, cook for another minute.

Add the diced potatoes along with the salt, turmeric, red chili pwdr, coriander pwdr. Stir to combine and cook for 2-3 minutes.

Now add a sprinkling of water, cover and cook for 8-10 minutes…till cooked through.

Insert a knife to check that the potatoes are cooked.

Now add the blanched minced spinach.

Cook on medium high, for 3-4 minutes.

Check seasoning and adjust salt n spices….if required.

At this stage, if you like add a tsp of ghee….lends wonderful aroma and flavor to the dish.

Serve warm with Roti- Rice!

ALMONDS AND BROCCOLI SOUP

Ingredients:

1 Tbsp Butter

1 Tbsp Olive oil

1/2 Cup blanched Almonds (paste)

2 Cups Water

1 Small Broccoli (washed and cut into small florets)

1 Slice of Bread

1 Cup of Milk

1 Tbsp of Cream

1 Tbsp of Cream Cheese

Salt acc.to taste

1/4 tsp Black Pepper powder

A pinch of Sugar

Garnish: Blanched and chopped almonds

Method:

Take a heavy bottomed pan, add oil and butter.

Add broccoli florets and cook for 3-4 mins on high flame.

Now add almond paste and mix well.

Add water and cook the broccoli on slow flame for 10-15 mins.

Remove from fire.

Once the mixture cools down, put a slice of bread along with the broccoli mixture in the mixer. Blend it into a smooth paste.

Again transfer the paste into a pan, Bring it to boil.

Lower the flame, add Milk, Black Pepper, Salt and a pinch of Sugar. Mix well.

Now add Cream and Cream Cheeseboth. Cook on low flame till cheese melts.

Remove from fire.

Garnish with chopped almonds and serve hot.

STRAWBERRY PHIRNI

Ingredients

•      Basmati Rice: 4 tbsp

•      Milk: 5 cups

•      Sugar: ¾ cup

•      Fresh Strawberries: 12-15 finely chopped

•      Cardamom Powder: ½ tsp

•      Almonds : 5-6 (optional)

•      Pistachios (blanched): 8-10 (optional)

Instructions

1     Place strawberries in a pan and add 3 tbsp sugar to it. Let it cook on low heat for 4-5 minutes.

2     Soak rice in water for around ½ hour. Drain all the water and grind to powder.

3     Mix the ground rice with 3 tbsp of milk till smooth.

4     Boil milk in a deep nonstick pan. Add ground rice paste to the milk .Let it cook on low heat, stirring continuously.

5     Add cardamom powder, finely chopped almonds and pistachios and mix well.

6     Cook till phirni thickens (Note that once the phirni cools down, it will become more thick)

7     Add remaining sugar and mix well till it dissolves.

8     Take aside for the heat and add the strawberry mixture and mix well.

Garnish with almonds, pistachios and strawberries.

Mix Vegetable With White Gravy

Ingredients

•   Carrots: 1 and ½ cup cut into small cubes

•   Potato: 1 cup cut into small cubes

•   Cauliflower: 1 cup cut into small florets

•   Green Peas: ⅓ cup

•   French Beans: ¾ cup cut into small pieces

•   Salt: to taste

•   Milk: 2 cups

•   Butter: 1 tbsp

•   All Purpose Flour: 1 and ½ tbsp

•   Cheese: ¾ cup grated

•   Pepper Powder: ¼ tsp

•   Dried Oregano: ¼ tsp

•   Dried Basil: ¼ tsp

Methods

1  Take all the mixed vegetables and salt in a pan and add sufficient water. Boil the vegetables till soft. Drain and keep aside.

2  In a pan, melt the butter.

3  Add the all purpose flour and stir fry for 1-2 minutes.

4  Add milk and bring to boil.

5  Add cheese, salt, pepper, oregano and basil and mix well. Let cook on low heat till the sauce thickens.

Add the vegetables to the white sauce and mix well. You can serve it hot or cold.