Broccoli Leeks Soup

Prep Time:10 m      Cook Time:15 m

Serves:3

Ingredients

Broccoli           - 1 small floret

Leeks               - 1

Salt                   - to taste

Pepper powder - to taste

Method

• Boil water in a sauce pan,add salt and add the separated broccoli florets and finely chopped leeks.Once the vegetables are cooked switch off the flame,bring it to room temperature,strain the liquid and then blend.Then add the strained liquid, reheat the soup and transfer to serving bowls adding salt and pepper as desired.
                                     
                           
  

Little Words

• Add cumin powder or butter or fresh cream if desired.
• An easy soup to prepare.
• Add other veggies like potato,onion,carrots as desired.

Kaara Boondhi

Prep Time:5 m        Cook Time:15 m

Ingredients

Gram Flour     - 1 cup

Chilli Powder - 1/2 tsp

Salt                 - to taste

Curry Leaves  - three sprigs

Bicarb of soda - a tiny pinch

Method

• Mix gram flour,salt,bicarb of soda and chilli powder with water into a not too thick or thin batter.Meanwhile heat oil in a kadai.
                                
  
• Hold the slotted ladle with holes in it over the hot oil and pour the batter over the ladle and spread the same with the ladle.Cook on a medium high heat and remove from oil when the bubble sound ceases with the help of another slotted spoon.Repeat this until all the batter is finished.Then fry the curry leaves and mix with the boondhi.
                               
                                      
     

Little Words

• A quick and easy snack that can be used in chaats,raita and even soups.
• The consistency of the batter should be of pouring and not runny.
• Crunchy crunchy yummy snack.

Millets Idli

Prep Time:20 m + soaking time    Cook Time:10 m

Ingredients

Thinai/foxtail millet - 1 cup

Samai/little millet    - 1 cup

Varagu/kodo millet - 1 cup

Idli Rice                  - 1 cup

Urid Dal                  - 1 cup

Fenugreek               - 1 tbl sp

Salt                          - as required

Method

• Wash and soak the dal,rice and millets for three hours.
                                       
  
• Grind the urid dal sprinkling water in between as we do for normal idli.Now grind the millets and add this to the urid dal,add salt and mix well with hands as we do for regular idli.Leave it to ferment overnight.Then stir the batter well,grease idli mould and steam for eight to ten minutes.
                             
                                      
                       
     

Little Words

• Unless and until you say no one can guess its made of millets.
• The same batter can be used to make dosa after a day of fermenting.
• An easy way to incorporate millets in our regular diet.
• The quantity of urid dal can be adjusted as for regular idli.

Shahi Paneer

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Butter + Oil             - 1 tbl sp

Onion                      - 1

Tomato                    - 3

Ginger Garlic Paste - 1 tblsp

Paprika                    - 1 tsp

Sugar                      - 1 tsp

Milk                        - 300 mL

Paneer                     - 200 g

Cumin Seeds          - 1/2 tsp

Bay Leaf                - 1

Cardamom             - 2

Asafoetida             - a pinch

Coriander Powder - 1&1/2 tsp

Chilli Powder        - 1/2 tsp

Cumin Powder      - 1/2 tsp

Garam Masala       - 1/4 tsp

Kasoori Methi       - 1/2 tsp

Method

• Heat oil and butter and splutter cumin seeds,add bay leaf,asafoetida,onion,little salt and saute till onion becomes transparent.Then add ginger garlic paste and fry till the raw smell goes off.
     
• Now add the spice powders and fry for a minute and then add tomato puree,sugar and cardamom powder.Fry this for a while till the tomatoes are cooked nicely and oil starts separating out.Switch off the flame now.
                     
     
• Remove the pan from the heat.Now add milk slowly little by little stirring continuously.Return the pan to the stove and heat it and let it simmer for a while.Now stir in the paneer cut into bite sized cubes.Let this simmer for another five minutes.Crush kasoori methi between your palms and sprinkle.Serve with naan,roti,chappathi..
                               
                      
     
     

Little Words

• Paneer cubes can be soaked in warm water for a few minutes to soften them.
• Coriander leaves and fresh cream can be added if desired.
• While adding milk to the tomato masala switch off the flame else milk will curdle.

Wheat Butter Cookies

Prep Time:25 m                  Cook Time:15 m

Yields:30 

Ingredients

Butter               - 1/2 cup

Sugar                - 1/2 cup

Wheat flour      - 1 cup(heaped)

Salt                   - a pinch

Baking Powder - 1/4 tsp

Egg                    - 1

Vanilla Essence - few drops

Method

• Cream butter and sugar.Break an egg into this and beat well till fluffy.Add vanilla essence and mix.
                                 
     
• Sieve wheat flour,salt and baking powder together.Fold in the flour into the butter cream gently with a spatula and then use hands to bring them all together.
     
• Cover it with a cling wrap and referigerate for about twenty minutes.Meanwhile preheat oven to 180 degree celsius.Now take the cookie dough,make small balls and gently flatten between your palms and arrange in two trays lined with baking paper.Bake this for fifteen minutes,cool on a wire rack and store in an airtight container.
                           
     

Little Words

• Roll the dough into a log and cut them into cookies instead of making balls and flattening.
• Roll them into a sheet of 1/4 inch thickness and cut them into desired shapes using cookie cutters.
• Vegans can substitute egg with 1/4 th cup of oil or just plain water.