Creamy Broccoli Soup

January has been an eventful month. My aunt visited us. Since it was her first time in Singapore, some major sight seeing happened. And we all got to eat some awesome sambhar, avial and some great southie goodies. She left for Bombay last week and now its back to regular routine and catching up with things at school, painting and blogging.

Though getting my kids to eat a majority of the vegetables has never been a problem, I always try and find new ways to get good stuff in. And sometimes certain circumstances also force you to try new recipes :) The circumstance here being that my hubby has had his wisdom tooth extracted. As he is on semi solid diet, I thought a soup would be a great idea.

Broccoli is one vegetable that we all love and usually we do roasted or boiled broccoli. But this time thought I could do the classic cheese sprinkled broccoli soup.

Here is a quick way to get it done.

You need:

• 2 heads broccoli cut into flowerets
• 1 large onion diced
• 1 medium carrot diced
• 2 sticks celery diced
• 1 pod garlic coarsely chopped
• 1 cup full fat milk
• 300 ml water
• 2 tbsps. olive oil
• Salt to taste
• Pepper to taste
   

Steps:

• Take the olive oil in a thick bottom pot and add the garlic and onion. 
• Saute for a few minutes. Add the rest of the vegetables and water. Allow it to come to a boil.
• Season with salt and pepper as per taste.
• Cook for 5-10 minutes until the broccoli is tender.
• Allow it to cool slightly for about 15-20 minutes.
• Add the milk and using a hand mixer or a blender, puree the contents.
• Check seasoning and reheat if required. 
• Serve warm or at room temperature with a generous sprinkling of cheese.

 

 

 

 

Notes:

• You can use low fat milk as an alternative.
• It is a thick soup. If you would like it thinner, add more water or milk as per your taste.
• You can use vegetable broth instead of the water.

 

Stuffed Capsicum Rings

I ate this delicious and unique starter at a friend's place. What I loved the most about it was its very different taste. It was impossible to guess the ingredients by just tasting it.

I noted the recipe from her and have since made it numerous times. It has always been relished by my family and friends.

You need:

• 4-5 capsicums, medium size, thin
• 1 large raw banana or 2 small ones
• 1 cup bread crumbs + more for coating
• 1 tsp dried herbs
• 1 tsp chilli flakes
• 1 cup grated paneer
• 1/4 cup finely chopped capscium
• 3/4 cup grated cheese
• Olive oil
• Salt

Steps:

• Wash and cook the raw bananas with the skin on in the pressure cooker for one whistle.
• Wash and cut capsicums on the top and scoop out the insides. Microwave the capsciums in water for about 3-5 minutes till slightly cooked. Immediately put them into chilled water so they retain their colour and crunch.
• You can chop finely the cut tops of the capsicum and sauté it in a bit of olive oil for a few minutes till it loses its moisture.
• When the bananas have cooled, peel and grate finely. 
• Add to it the cheese, grated paneer, chilli flakes, dried herbs, 1 cup bread crumbs along with the sauted capsicums. 
• Mix well. Check for salt and add as required.
• When the capsciums have cooled, dab off excess water well with a tissue from the insides and the outsides. 

• Stuff the mixture into the capsicums gently making sure they are well stuffed. Wrap the capsciums in clingwrap and keep in the refrigerator for about 30 mins.

• Cut the stuffed capsicum into thin slices. 

• Coat each stuffed capsicum ring on both sides with bread crumbs well and fry it on a girdle with a few drops of oil on both sides till golden brown in colour.
• Serve hot with tomato sauce.

Notes:

• Make sure you use thin capsicums, they are easier to slice and they retain their shape well.
• I have also made this without blanching the capsicums. The capsicum was just crunchier. It did not affect the taste in anyway.
• Add more chilli flakes if you would like extra spice.
• If you have extra filling left, you can make cutlets out of it.

Creamy Cheesy Pasta

Pasta is a meal I usually make when I am totally not in the mood to cook. "White Pasta" was the choice of the day. I wanted to make sure it had some veggies to make the mother in me happy.

A little bit of chopping and some bit of stirring and this yummy dish is all ready. What makes it special is the addition of roasted vegetables. And the biggest plus - my kids absolutely loved it and polished off their plates :)

For the calorie conscious, please keep yourself miles away from this dish !!!

You need:

• 1 small head broccoli cut into flowerets
• I medium carrot small diced
• 4 baby corns quartered lengthwise and cut into 1" pieces
• 1 small onion finely chopped
• 1/2 small capsicum small diced (I used green and red capsicum)
• 1 pod garlic finely chopped or grated
• 1/2 cup packed grated cheese (I used processed cheese)
• 3/4 cup milk
• 3 cups boiled pasta of your choice
• 3 tbsp olive oil
• Pepper
• Salt

Steps:

• Preheat the oven to 180degrees C.
• Toss the broccoli, baby corn and carrots in a baking tray with 1 tbsp olive oil and a little bit of salt. Place it in the middle rack of the oven and roast it for about 25-30 minutes.
• In a pan, heat the remaining olive oil. Add the garlic and stir for about 20-30 seconds. Add the onions and stir till slightly brown. Add the capsicum and stir for about 2 minutes. 
• Add the milk and cheese and stir well till the cheese melts.
• Season with pepper and add the roasted vegetables.
• Add the boiled pasta and mix well.
• Serve warm.

Notes:

• You can stir fry the veggies in the pan before adding the milk and cheese.
• You can add a handful of peas and sweet corn along with the capsicum.
• I did not need to add any additional salt as the cheese was salty enough.
• You can use any pasta of your choice.
• You can substitute the milk with 1/2 cup cream and 1/4 cup milk for a richer and creamier taste.
• Add some dried herbs of your choice if your children like it.

Guacamole, Mango Salsa and Quesadillas with the Indian Twist

My blogger friend Sanjivni of "Experiments in the Kitchen" was coming home for dinner with her family. I wanted to serve them something different from a routine meal. I planned a Mexican meal with Guacamole, Mango Salsa, Quesadillas with an Indian Twist, Wraps and a Mango dessert.

Picture clicked by Sanjivni

It was only three years back that I tasted my first avocado. I fell in love with its rich and creamy texture. Since then this recipe has been a favorite at home.

For the GUACAMOLE you need:

• 2 avocados
• 1 small red onion
• 2 medium size tomatoes
• 1 small bunch coriander chopped
• Jalapenos - as required 
• 1 small lemon
• Salt
• Pepper

Steps:

• Finely chop the onions. Skin, deseed and finely chop the tomatoes.
• Cut avocados in half. Remove the seed. Scoop out and chop finely or mash slightly with a fork.
• Add all into a bowl along with the coriander and finely chopped jalapenos.
• Season with salt and pepper as required. Add the juice of a lemon and mix well. 
• Check seasonings and adjust as required.
• Chill and serve or serve at room temperature.

Notes:

• You can also add a finely chopped green chillie if you do not have jalapenos. Omit both if you do not want the spice.
• Serve with warm pita bread, crackers, bread sticks or tortilla chips.

This is a recipe I have wanted to make for long. The sweetness of the mango and the spice of the chillies were a perfect blend.

For the MANGO SALSA you need:

• 1 large Indian mango or 2 Thai mangoes
• 1/2 small red onion
• 1 red thai chillie
• 2 tbsps corriander chopped
• 1/2 lemon
• Salt

Steps:

• Peel and finely chop the mango. To that add the finely chopped onion.
• Deseed and add the finely chopped chillie along with the corriander, juice of the lemon, salt and mix well. 
• Check seasonings and adjust as per taste.
• Chill and serve or serve at room temperature.

Notes:

• I omitted the chillie while serving it for my children.
• This can be made with Thai or Indian mangoes. Both taste equally good. Avoid the Alphonso Mango due to its strong flavour.
• Make sure the mangoes are not too soft or too firm.
• You would need very little salt to season. Add a pinch or two, check taste before you add more.

For the QUESADILLAS with the Indian Twist you need:

• 5 whole wheat Tortilla wraps
• 1 cup cooked red beans / rajma
• 1 small red onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp MDH Rajma Masala (for my Indian Twist)
• 1 cup capsicum, finely chopped
• Shredded cabbage
• Grated cheese - lots of it
• Salt
• 1 tbsp olive oil

Steps:

• For the rajma mixture, heat olive oil in a pan. Saute the onions till soft.  Then add the tomatoes and when cooked, slightly mash the rajma and add along with the rajma masala. Add salt as required. Cook till well blended.
• Sauté the finely chopped capsicum. If you like the crunch, skip this.
• Divide the rajma mixture and the capsicum into five portions.
• To assemble, heat the wrap on a girdle for 30 seconds on each side. 
• Layer the rajma mixture on one half the wrap with the capsicum over it. 
• Over that, spread the shredded cabbage and top up with cheese. 
• Fold the other half of the wrap over it and press down gently with a spatula. 
• Toast well on the girdle on both sides. 
• Repeat with the remaining wraps.
• Cut into triangles and serve hot.

Picture clicked by Sanjivni

Notes:

• Instead of the MDH Rajma Masala you can use garam masala or any preferred curry powder.
• You can also add corn along with the capsicum.
• Alternatively grill it in a preheated oven at 180degrees C for 10-12 minutes turning it around half way.
• You can use shredded lettuce instead of the cabbage also.

Picture clicked by Sanjivni

To make the WRAP you need the same ingredients. Heat the wrap for about 30 seconds on both sides. Layer the rajma mixture, sauted capsicum, guacamole, mango salsa, shredded cabbage and cheese and fold the wrap. You can heat the wrap on a grill to further warm it. Enjoy it hot.

Picture clicked by Sanjivni

Picture clicked by Sanjivni

Quick Bread Pizza

There are few meals that my son will eat in 20-30 mins flat. For the rest, I spend 20-30 minutes reminding him to eat !!!

Pizza is usually a planned affair at home. I make the base from scratch and we all enjoy yummy thin crust pizzas. But for those instances when I have to make an impromptu pizza, I rely on the faithful loaf of bread.

You need:

• 8 slices of bread
• 1 medium onion, small diced
• 1 small capsicum - diced
• 1/4 cup corn
• Few olives sliced
• Few jalapeños chopped fine
• Less 1/4 cup pasta / pizza sauce
• 2 tbsp tomato sauce / ketchup
• 1 tbsp Ching's Secret chili sauce
• Butter
• Grated Cheese

Steps:

• Preheat the oven to 200degrees C. In a bowl, mix the tomato ketchup, chilli sauce and the pasta / pizza sauce together.
• Spread out the slices of bread. Butter them slightly. Then evenly distribute the sauce mixture on all the slices.
• Evenly spread out all the vegetables on top.
• Top up with the grated cheese.
• Place on a baking tray and bake for about 8-10 minutes till the cheese melts and the bread has browned from the sides.
• Cut into triangles. Serve hot with ketchup.

Notes:

• Skip the jalapeños while making for kids.
• You can use whole meal or the regular white bread. I used the regular one as my son does not like whole meal bread.
• You can also use baby corn, zucchini, mushrooms or pineapples as toppings.
• It is fun to get the kids to make their own pizzas. They love to add their own toppings and that way you can be sure they will eat their veggies.
• Cut into tiny triangles or squares and you have the perfect starter ready for your parties.

Garlic Bread with Cheese and Herbs

The kids have their two week break. The days seems so long and also flying by at the same time. Trying to pack lots of activities into the day to make it fun for them - Lego building, drawing and painting, play dough time, out door activities..... Phew !!!! It's tough keeping up with their energy levels sometimes :)

In the midst of all the fun, I am also trying to cook up some fun food. I saw this recipe while reading through some food blogs and I thought the kids would love it.

You need:

• 1/2 cup water
• 1/2 tsp yeast
• 1/2 tsp sugar
• 1.5 cups flour
• 2 tbsp olive oil
• 1 tsp garlic salt
• 1 tbsp Italian seasoning
• 1/4 cup cheese

Steps:

• In a bowl, add warm 1/2 cup water to the sugar and yeast. Let it sit for 5 minutes till it gets activated.
• Add 1 cup flour, 1 tbsp oil and mix well. Leave it covered to rise for about 45-60 minutes.
• After it has doubled, punch it down and add the remaining flour, garlic salt and mix well.
• Knead well for 5 minutes on a stand mixer or for about 10 minutes by hand.
• Leave the dough in a well oiled bowl covered by cling wrap to rise for about an hour.
• Preheat the oven to 200degrees C.
• Punch the dough down and place it on a floured surface. Roll it into a circle of about 1 cm thickness.
• Top with grated cheese. Fold it into a semi-circle.

• Cut it into 1 inch or lesser strips. Drizzle the remaining olive oil on the top and sprinkle the seasonings over it.
• Bake for 12-15 minutes till light brown in colour.
• Enjoy warm with soup or any dip.

Notes:

• You can use 1/2 tsp salt and 1/2 tsp minced garlic if you don't have garlic salt.
• You could add finely chopped capsicum and corn with the cheese as a filling.
• Please excuse the lack of pictures. With two children around my feet, its tough to click pictures as I am cooking. I will update the pictures the next time I make it, which will for sure, be soon :)

Roasted Red Capsicum and Tomato Soup

I wanted to make a quick and easy dinner. The first thing that came to my mind was soup.

I then looked into the refrigerator to see what vegetables I had. Red capsicum and tomatoes. Sounded delicious. I decided to roast the vegetables before making the soup. And it was totally delicious.

You need:

• 3 medium red capsicums
• 6 medium tomatoes
• 3 medium onions
• 1.5 tsp garlic salt
• 1/2 tsp sugar
• Salt
• 3-4 tbsp olive oil
• Grated cheese for garnishing

Steps:

• Preheat the oven to 180degrees C.
• Wash the vegetables well. Quarter the tomatoes and the red pepper. Halve the onions and then cut them into three pieces.

• Arrange them on a baking tray. Drizzle half of the olive oil over it and sprinkle the garlic salt.
• Bake for 20 mins. Turn the vegetables over and bake for another 20-25 mins until well roasted.
• Purée the roasted vegetables once cooled.
• Strain the purée and add water for desired consistency.
• Add the remaining olive oil and sugar. Season with salt as required. Heat till it boils.
• Serve hot with grated cheese and warm bread.

Notes:

• You could use a pod of garlic instead of garlic salt. Add it to the vegetables during the last 15 minutes of roasting in the oven.
• You could add 1/4 cup cream or milk for a rich taste.
• You could also use the purée as a dip. It is thick and creamy and would go well with pita bread, crackers or tortilla chips.

Raw Banana Cutlets

I try to think of ways and means to get my kids eat vegetables without having to deal with a tantrum at meal times.

Cutlets, as a snack, are loaded with veggies, easy to make and a filling meal for children along with being guilt-free indulgence for adults if not deep-fried.

You Need:

• 1 medium raw banana
• 1 carrot grated fine
• 2 flowerets cauliflower grated
• A handful green peas
• A handful corn
• Half capsicum chopped fine (I used green and red capsicum)
• 4-5 beans chopped fine
• 1/4 tsp cumin + coriander powder / jeera + dhaniya powder
• 1/4 tsp chaat masala
• 1/4 tsp red chillie powder
• Juice of 1/2 small lime
• A large handful chopped corriander leaves
• A few chopped mint leaves
• 4 tbsps + extra Bread crumbs
• 1 tbsp corn flour dissolved in 1/4 cup water
• Salt
• Oil

Steps:

• Wash and pressure cook the raw banana for one whistle. It should be neither too hard, nor too soft.
• Take 1 tsp oil in a pan and sauté the chopped beans for a few mins. Then add the rest of the vegetables and sauté till the vegetable loose their moisture. Allow it to cool.
• Peel and grate the cooked raw banana in a bowl. Add the spices, chopped coriander and mint leaves, salt and cooled vegetable mixture to it. Mix well.
• Add 4 tbsps of bread crumbs to bind the mixture. Check seasonings and adjust as per taste.
• Make cutlets of your desired shape.
• Dip them slightly in the corn flour water mix and then roll then in bread crumbs.
• Deep fry or shallow fry them.
• Serve hot with chutney or sauce.

Notes:

• I added less than 1/2 tsp oil per cutlet and fried it on a non-stick girdle / tawa on low heat. They turned out crisp on the crust and were delicious.
• You can also use these cutlets as a burger patty. Make them as per the size of your burger bun.
• Adjust the proportion of vegetables as per your taste. You can also substitute the raw banana with boiled potatoes.
• Use fine chopped green chillies for added heat.
• Add a handful of grated cheese to the cooled vegetable mixture for added taste before adding it to the grated raw banana.

Cheese Toast

I am always at my wits end trying to think of quick and delicious snacks for my family that satisfies everyone's varied tastes.

This Cheese Toast comes together in minutes, kids love it and can be easily adapted to what you have at hand.

You Need:

• 1 Baguette
• 1 small onion finely chopped
• 1/2 capsicum finely chopped (I used red and green capsicum)
• A large handful corn
• 1 cup grated cheese of your choice
• Pepper
• 2 green chillies finely chopped - de seed and chop for less heat

Steps:

• Preheat your oven to 175degrees C.
• Thinly slice the baguette.
• Mix the onions, capsicum and corn together. Add the cheese, chillies and pepper and mix well.
• Spoon on to the slices.
• Arrange in a baking tray and grill for 8-10 minutes.
• Serve hot with sauce.

Notes:

• You can also add finely chopped olives.
• Butter the slices before you add the cheese mixture to make it more yummy.
• I added the chillies later after I had made some for my kids. The ones with a drop of sauce on them are the non spicy ones.
• Add a tbsp of ketchup to the cheese mixture for a varied taste.
• Use jalapenos instead of chillies.