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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.

  • 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.

  • 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.

  • 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

    Course Main Course
    Cuisine Italian

    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.
    Keyword Rice
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.