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Creamy Mushroom Soup
Ingredients for the soup
Butter 2 tablespoons
Onion chopped 1 nos
Mushrooms 500 gram
Floury potatoes 250 gram
Vegetable stock / broth 1 litre
Fresh cream 250 ml
Salt and pepper powder to taste
Ingredients for garnishing
Butter 1 tablespoon
Thyme leaves a bunch
Mixed mushrooms thinly sliced 100 gram
Salt and pepper to taste
Dried meat slices
Preparation
For the soup
Slice the mushrooms
Chop the onion and garlic cloves.
Heat butter in a pan, add chopped onion and garlic and saute till translucent.
Add the mushrooms and saute further for a few minutes.
Add the sliced potato pieces and saute for 2 more minutes.
Pour in the vegetable broth/stock and bring to a boil.
Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.
Add the fresh cream, bring to a boil and remove from heat.
Grind all to a fine paste using a stab mixer.
Otherwise you can allow the soup to cool down and mix it in a mixer grinder.
For garnishing.
Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.
Add the sliced mushrooms to the same pan and saute for a while.
Temper with salt and pepper.
Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.
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Oats Blueberry Cake
Ingredients
Oats flakes 2 cups
Hot water 1 cup
Honey 100 ml
Baking powder 1 teaspoon
Salt a pinch
Eggs 2 nos
Butter 50 ml
Yogurt 1/2 cup (120 ml)
Blueberries 100 gram
Bananas fully ripened 1 nos
Preparation
Mix the oats flakes with the water and a pinch salt and allow to soak for a few minutes till it become room temperature.
Now add the baking powder and the eggs and mix them together.
Peel and mash the bananas and add to the batter.
Add the butter, yoghurt and honey and mix the batter together.
Add the blueberries and mix them gently together.
Grease a baking tray using butter and fill the batter gently into the baking tray.
Preheat oven at 180°c and bake for 50-60 minutes till the cake is fully baked.
Remove from heat and allow to cool.
Slice the cake and serve along with coffee or tea.
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Rice Risotto the Classical Way
The risotto recipe which has its origin in North Italy uses mainly white wine and parmesan cheese for its fine taste.
Ingredients
Risotto rice 250 grams/ 1cup
White wine 250 ml/1 cup
Vegetable stock 500 ml
Parmesan cheese grated 100 gram
Butter 2 tablespoons
Onion red 1 nos
Salt and pepper to taste.
Preparation
Clean, peel and chop the onion.
Heat the butter in a pan on low- medium heat and saute the chopped onions for a few minutes.
Add the rice to the onion in the pan and saute till the rice becomes translucent.
Add the wine and allow the rice to cook.
As the rice absorbs the wine add the vegetable stock in portions to the rice and cook the rice for at least 20 minutes stirring occasionally.
Add the grated parmesan cheese salt and pepper and mix well.
Serve the risotto garnishing it with grated parmesan cheese.
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Zucchini Risotto
Ingredients
Risotto rice 300 gram
Zucchini 300 gram
Onion (red) 1 nos
Garlic cloves 1 nos
Olive oil 4 tablespoons
White wine 100 ml
Vegetable stock 800 ml
Green peas 100 gram
Parmesan cheese 100 grams
Butter 1 tablespoon
Almond flakes 2 tablespoon
Salt and pepper to taste.
Preparation
Clean and chop the onion.
Slice the garlic finely.
Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
Slice the rest of the zucchinis into small pieces.
Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
Add the rice and saute till it becomes translucent.
Add the white wine and cook on medium heat stirring it now and then.
Add the vegetable stock in portions and cook for 10 minutes.
After 10 minute cooking add the zucchini and green peas to the rice and cook for 10 minutes more.
Grate the cheese and add the half of it to the risotto alongwith the butter, salt and pepper and mix well.
Roast the almond flakes in oil and when golden brown remove from oil and keep aside.
Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
Serve the risotto garnishing it with zucchini ribbons almond flakes and cheese flakes.
Zucchini Risotto
Ingredients
- 300 gram Risotto rice .
- 300 gram Zucchini .
- 1 nos Onion red chopped
- 3 nos Garlic cloves Crushed
- 100 ml white wine .
- 800 ml vegetable stock .
- 100 gram green peas .
- 100 gram parmesan cheese .
- 1 butter .
- 2 tbsp almond flakes .
- to taste salt and pepper .
Instructions
- Clean and chop the onion
- Slice or crush the garlic
- Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
- Slice the rest of the zucchinis into small pieces.
- Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
- add the rice and saute till it becomes translucent.
- Add the white wine and cook on medium heat stirring it now and then.
- Add the vegetable stock in portions and cook for 1 minutes.
- After 10 minute cooking add the choppe zucchini and green peas to the rice and cook for 10 minutes more.
- grate the cheese and add the half of it to the risotto along with butter, salt and pepper and mix well.
- Roast the almond flakes in oil till golden brown, rmove from heat and keep aside.
- Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
- Serve the risotto garnishing it with zucchini ribbons, almond flakes and cheese flakes.
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Potato Croquettes
Potato croquettes are a simple and delicious snack which can be served as a side dish of the main menu also.
Ingredients
Potatoes (easy cooking or floury) 500 grams
Egg yolks 2 nos
Eggs whole 2 nos
Butter 2 tablespoons
Hard cheese grated 2 tablespoons
All purpose flour 2 tablespoons
Bread crumbs 3 tablespoons
Salt and pepper to taste
Olive oil 1 tablespoon
Preparation
Wash, clean, peel and cut the potatoes into medium sized pieces.
Boil 2 litres of water in a large pan, add salt and cook the potato pieces fully submerged in water and simmering for about 10-15 minutes or till cooked.
Drain the water using a colander and transfer the potato pieces to a bowl.
Mash the potatoes thoroughly using a potato masher or the backside of a fork or spoon, add the butter and egg yolks and mix them beating together.
Add the grated hard cheese, salt and pepper and mix thoroughly.
Allow the potato mix to become a bit firm and cold.
Now shape the mixture into elongated balla of even size.
Arrange the flour, beaten whole eggs and bread crumbs in three shallow plates.
Take each of the croquettes, roll each in the flour, then in the beaten eggs and finally in the bread crumbs.
Arrange the croquettes in a baking tray lined with baking paper.
Drizzle a few drops of olive oil over each of the croquettes and bake for 20 minutes at 200°c preheated oven
The croquettes are ready when they become golden brown.
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Spanish Omelette (Tortilla Espanola)
Tortilla or omelette is part of the daily dish in Spanish households. It can be serrved as a snack or appetiser, as a side dish, or as main dish. It is delicious and appetising and easy to prepare.
Ingredients
Eggs 5 nos
Onion finely chopped 1 large
Potato peeled and finely minced 1 large
Salt to taste
Olive oil 2 tablespoons
Pepper powder as per taste
Heat oil in a pan and add the chopped onion and potatoes and saute stirring well adding 1/4 teaspoons of salt.
Cook till the ingredients become tender.
Now beat the eggs adding a bit of salt and pour 1ç of it over the sauted vegetables and allow a few minutes for the egg to thicken.
Now lift the sides of the thickened omelette and pour another 1/4 of the beaten egg and allow it to run under the vegetable mix by lifting the sides of the omelette.
Repeat this two more times till all the egg is used.
When the egg is thickened to an extent flip the omelette to the other side and cook till done.
*It may be difficult to flip so big an omelette with the spatula or spoon. Better loosen the omelette from the pan using a spatula and then cover the pan with a plate and flip the omelette to the plate by turning the pan and plate upside down. Then slide the omelette from the plate to the pan once more.
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Sweet Potato Chickpea Curry.
Ingredients
Sweet potato 250 grams
Chickpeas 400 grams (Cooked from the tin)
Coconut milk 1 cup
Onion finely chopped 1 nos
Garlic 3 cloves
Ginger finely chopped 1 nos
Curry powder 1 teaspoon
Cumin powder 1 teaspoon
Cinnamon powder 1/2 teaspoon
Carrots peeled and diced 2 nos
Bell pepper cleaned, deseeded and diced 1 cup
Cherry tomatoes sliced into two 10 nos
Pepper as per taste
Salt to taste
Preparation
Heat oil in a thick-bottomed pan on medium flame and add the chopped onion and saute for a few minute.
Add the chopped garlic and ginger and saute till the onions become translucent.
Add the curry powder, cumin powder, salt and cinnamon powder to a small bowl and make a fine paste adding enough water.
Now add the spice paste to the sauted onions and mix together.
Add the drained chickpeas to the pan and mix together stirring well.
Now peel and cut the sweet potatoes into small dices and add to the pan and mix together.
Add the diced carrots, bell pepper, tomatoes, salt and pepper and mix together.
Cover the pan with a lid and allow to cook for 20-30 minutes on low flame stirring now and then until the sweet potatoes and carrot pieces are cooked and tender.
Now add the coconut milk, mix together, bring to a boil and remove from heat.
For seasoning fry red chilli flakes in 1 tablespoons of oil and pour over the sweet potato-chickpea curry.
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Fried Chicken Italian Style
Ingredients
Chicken thighs 8 nos
Olive oil 2 tablespoons
Vinegar 150 ml
Chicken bullion paste 1 tablespoon
White wine 1/2 cup
Creme fraiche (Fresh creme) 1 tablespoon
Butter 1 tablespoon
Basil leaves dried 1/4 teaspoon
Rosemary dried 1/2 teaspoon
Oregano dried 1/4 teaspoon
Pepper 1/2 teaspoon
Garlic 8-10 cloves crushed.
Salt if needed
Preparation
Wash, clean and dry the chicken thighs using kitchen tissues.
Place the chicken thighs in a deep pan or bowl, add the pepper powder to the chicken.
Mix the rosemary, basil and oregano together and add half of it to the chicken and mix together.
Heat oil on medium in a large thick bottomed pan and place the chicken pieces and gently fry on both sides till both sides become brown.
Add the crushed garlic, allow to cook for 1-2 minutes and add the chicken bullion, vinegar and cooke for 15 minutes covering the pan.
When cooked remove the chicken pieces to a plate.
Add the white wine to the pan on low heat and allow to boil.
Allow to cook on low heat fro some more time, add the half of the dried herbs to it (oregano, basil, rosemary) and 4 cloves of crushed garlic and cook for a few minutes. add the fresh cream mix together and remove from heat. Now add the butter and allow to melt lightly.
Serve the chicken along with the sauce.
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Spätzli Pasta Fry with Potatoes and Minced Meat
When we come to pasta recipes there are aplenty of possibilities for a variety of tastes to be enjoyed. There are a lot many forms and varieties of pasta with different ingredients offered at the market or you can prepare your fresh pasta yourself. Here in this recipe I am using readymade dry pasta from the market.
Spätzlis are a special kind of pasta with eggs as their ingredient. They are offered in many forms in the market.
Ingredients for the pasta fry
Spätzli pasta 250 grams
Potatoes 250 grams
Minced meat 250 grams
Onions finely chopped 2 nos
Green chillies 2 nos
Ginger finely chopped 1 tablespoon
Garlic finely chopped 4 cloves
Vegetable oil (Olive oil) 2 Tablespoons.
Salt to taste
Pepper powder as per taste.
Coriander leaves/Parsley leaves chopped 1 tablespoon
Preparation
Boil 2 litres of water in a deep pan, add 1/2 teaspoon salt and cook the pasta for 9-15 minutes as per instruction on the pasta cover.
When cooked drain the water using a colander and keep the spätzli pasta aside.
Peel, wash and cut the potatoes into fine cubes and cook them in salted boiling water till they are cooked.
When cooked drain them using a colander and keep aside.
Now heat the oil in a pan and saute the chopped garlics, green chillies and ginger for 2 minutes.
Then add the chopped onion and saute till the onions become trans lucent or golden brown.
Add the minced meat and 1 teaspoon salt and cook well for at least 15 minutes on low flame. Add 1-2 tablespoons of water if needed.
Add the cooked spätzli pasta and cooked potatoes to the pan and mix all together.
Add the chopped coriander or parsley leaves and pepper powder if you choose and mix well and remove from heat.
Can be served alone or with side dishes.
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Idli Soft and Fluffy
Idlis are a special preparation using fermented lentils and rice batter. A very popular food item in south India it is supposed to be very healthy.
Ingredients
Rice 1 cup
Black gram (urad dal) 1/2 cup
Boiled rice 2 tablespoons
Salt 1/2 teaspoon
Preparation
Wash and rinse the black gram in a bowl and allow them to soak in water overnight.
Wash and rinse the rice and soak it in water overnight or at least 8 hours.
After 8 hours drain the water from both rice and black gram.
Add the soaked black gram along with the boiled rice and 1/2 cup water to a mixer grinder and grind well to a fine batter. If needed add more water during grinding.
transfer the ground black gram batter to a bowl.
Now add the rice and 1/2 cup of water to the grinder and grind it to a fine paste, and transfer to the bowl with black gram batter.
Mix them well together.
Place the bowl with the batter in a warm place in the kitchen for at least 8 hours. The batter ferments and reaches double its quantity. According to the climate conditions the batter may ferment within short time as mentioned and it can taake up to 18 hours for fermenting.
In cold climate you can use your oven to ferment the idli batter. Preheat the oven to 50°c and place the bowl with water inside the oven. Reduce the heat to. 30°c and allow the batter to ferment for 6-8 hours until the batter doubles its size.
Heat 1 litre water in your idli steamer and allow it to boil.
Add the salt to the idly batter and mix well.
Grease the idli plates with oil and pour the batter into the moulds.
When the water in the steamer begins to boil place the idli plates with the batter in the steamer and steam the idlis 10 minutes covering the steamer with lid.
After 10 minutes remove from heat, open the lid and allow few minutes that the steam is somewhat subdued.
Remove the idli plates from the steamer and allow to cool.
Transfer the idlis to a plate using a spoon.
Serve the idlis along with chutney and sambar.