Monday, November 28, 2016

Cream of Mushroom


"Cream of Mushroom" sans cream is my family favourite. Everyone knows my family loves my soups so here is the favourite one. This soup also takes very less time to prepare and very healthy and nutritious it is. Avoiding cream doesnt means that you cant use it. You may add cream in end but why adding calories. I used milk to substitute cream and its super delicious. Try you will love it.

Mushrooms a fungi vegetable, high in water content and nutrients are technically not plants but are considered as vegetables in food category worldwide. The naturally grown food like mushrooms reduces the risk of lifestyle diseases like obesity, diabetes, heart diseases and promotes healthy complexion and hair, increased energy as well weight loss.

Here's the recipe with pictorial details for your convenience.

Ingredients required :
1 packet mushrooms or12-15 pieces
1 small onion chopped
4-5 garlic pods chopped
1 bayleaf
1 tsp black salt
1/2 tsp black pepper (optional)
Water 1 cup
Milk 2 cup
Boiled corns kennels few (optional)
Wheat flour or oatmeal 1 tbsp
Butter or oil 1 tbsp
Method :

In a pan put butter and ba leaf. when hot, add chopped onion and garlicand saute for sometime till onions turn transparent.

Add chopped mushrooms and wheat flour or oatmeal. saute till mushrooms leaves water and it gets absorbed by flour and its cooked.

Add water, black salt, pepper and simmer covered for sometime. Let mushrooms gets soft and cooked.


When boils come add milk. cook covered till it boils again.

Switch off the gas and let it cool down completely.

Grind the mixture till smooth.  adjust seasoning.

Put on gas again and warm the soup to serve. Garnish with corn kennels ,butter and sprinkle herbs as you may like.


P.s. Do not bring boil to soup again or else milk may get seperate from mushrooms.



Saturday, November 19, 2016

Palak Sprouts Peas Medley


Where do Popeye, the sailor man gets instant muscles, power from? Spinach! Everyone knows the leafy greens are good for us. A super food it is, loaded with minerals, vitamins, it is just as healthy as you suspect it to be. It really is a versatile food. While some might not like it but there are number of ways to prepare that it works for them.



Number of combinations makes great food. Few days back I tried my luck by combining Spinach and sprouts, two superfoods together. And it turned out awesome. Sprouts are another marvel food and I have so many varities under my cap, be it Oats sprouts tikki , Sprouts chaat, or even parathes and Chilaas, I have always loved them but little steamed.

This recipe is my own creation and believe me you will love it.  Give it a try. 



Serves : 3 
Preparation time : 15 mins 
Cooking time : 20 mins

Ingredients required 
Spinach 2 bunch
Moong sprouts 1 cup
Tomato 1 big
Onion 1 big
Green peas 1 cup boiled
Ginger garlic paste 1 tbsp
Jeera 1 tsp
Hing pinch 
Salt as per taste 
Oil for tadka 
Garam masala 1 tsp
Red chilly powder 1 tsp
Water 1 cup

Method 

Wash, clean Spinach leafs throughly under running water to remove dirt. 

Place tomato, onion and spinach in pressure cooker alongwith water, salt and give 3-4 whistles. keep aside to cool. On cooling grind them together but dont make it smooth puree. it should be thick like saag. 

Meanwhile steam the sprouts till half cooked. 

Now in a pan, add 2 tsp oil. add jeera , hing. when brown add ginger garlic paste and let it become brown. Add garam masala and red chilly powder.
Then add green peas and saute little. 
Add sprouts and the spinach mixture. and mix. Let it cook covered for sometime. 
Check the seasoning and adjust as per your taste. Your bowl of health and nutrition is ready to eat. 

Serve hot. Combination goes great with Whole wheat chilaas and Mint raita. 


Whole wheat chilaa

Good thing about this is that its instant and be it infants or older , it is loved by all. Makes a great breakfast, light and easy to prepare. Can be enjoyed with any chutney, curry. If making for others you may add semolina a little and it would be crispy as dosa.

Usually we start chapaties when baby turns 12 months old soaked into daal but soft chilas can be started when teething has started and babies learn to eat.
We can slowly start with the quantity to be offered. Like at first give only one two bites of these chilas and gradually increase the number of bites and by 1 he/she should be able to enjoy one small chila.
The recipe is very simple and easy to make at home and the baby learns watching us eating so we must eat with them. This way they feel connected and try to copy us. Thus learns to eat.


Whole wheat chilaa

Ingredients :
1/2 cup wheat flour
Water 1 cup or more to adjust consistency
Salt 1 tsp
Hing pinch
Turmeric pinch

Note : you may add veg stock or veg puree or grated veggies later when baby turns 1 yr old.

Method :

In a bowl mix all ingredients listed and make a smooth flowing batter like dosa.

Grease a pan. When hot add a ladle of batter. Cover and cook for a min. When bubbles appears on its suface flip it over and cook the other side also until brown.

Cool and feed baby in little bite pieces.
Note :
1. Remember baby cannot chew so pieces should be small which do not choke when they gulp.

2. Since this is for infants we have not used baking soda or powder or even eno, but the same can be added for older. It hardly makes any difference so I avoid.





Minty pomegranate Raita



I am fond of curd and keep trying varities. Curd plays an important role in my daily meals. I make sure my family eats curd atleast once a day, mostly in lunch. A good source of calcium, 1 bowl of curd is equal to 2 glass of milk. Plain curd goes well with Parathas for breakfast while varities are in demand for meal time by my family. So I know endless list of raitas and yogurt varities.

The Minty raita is just a simple variation I brought to make plain yogurt a little flavourful additions. Sweet pomegranates and tangy mint make a tentalizing flavour that will just blow your taste buds. Finger licking accompaniment in your meal.


Recipe goes like this
Serve 3-4
Time : 10 mins

Ingredients Required
Curd 4 bowls
Mint Chutney 1 spoonful (or more as per your taste)
Pomegranate seeds 1 bowl
Pomegranate juice 3-4 tbsp
Rock salt 2 tsp

Method : Mix all ingredients well. Refrigerate and before serving garnish with mint leaves and pomegranate seeds.



You may like to try my other Curd/raita recipes on blog :
Beetroot Raita
Pomegranate Potato Raita
Kaddu Raita
Multigrain Boondi Raita


Sunday, November 13, 2016

Suji sheera ( for infants)



When infants starts foods they are usually started with liquids and gradually to semi solids and by year old they are put to solids too. Every child is different and may start early or late, depends on his/her immunity, digestive system and body reaction to each food item. All are adviced to introduce each food item one by one and after a gap of minimum 3-4 days. We must check carefully how baby and his body responds to a food. Some develop allergy to certain foods sometimes and if we dont watch carefully we may not know which food isnt suiting baby.

Suji sheera is few of the first things people try feeding babies when they are to introduce to thick liquids from clear liquids. Often at the end of 6 months kids learn to take liquids and it is time we should adjust the thickness of liquids.

Lets learn to make simple and easy to digest light suji sheera to start with.

Things required
2 tbsp suji pre roasted (roast till aroma comes)
Milk 1/2 katori
Water 1 katori
Jaggery 1/2 tsp ( in case infant is a yr old) else dates puree 1 tsp.

Note : we have taken half milk and full water as cow milk could also be heavy to baby hence diluting it. Sugar must also be avoided as it shoots up the blood sugar instant, baby might not be able to release energy he should. Hence use jaggery or dates puree instead depending upon the kids age.

Method :

In a pan add ghee, suji and roast for few seconds. Add water and let it come to a boil. Add milk now. Cook for 2 mins stirring continuously. Add jaggery or dates puree in last when you switch off the gas.
The consistency should be running for 7+ month old baby while it should be dosa like batter when baby gets 8+ months and gradually the consistency should be like idli batter when he's 10+ months. At 1 he can enjoy the sheera as thick as we eat.

Note : Do not introduce dry fruits to children below 1 yr old as it is too heavy to digest. We are already adding little ghee.
The pic has been taken of sheera prepared for a yr old baby.


Whole wheat Apple Pancake (eggless)


Who doesnt like Pancakes, its universal favourite among kids and youngsters. Soft, fluffy, sweet ... yummmmmm. If they could be more healthier , wow what say? And this one is eggless too !
One of my favourite breakfast on a lazy sunday alongwith cold coffee, easy and quick to prepare. You may skip baking powder if you want to, although it makes the batter thick and yield soft pancakes. I used eno in it. These pancakes can be made with bananas too in case you dont have apples. And if apples are too sweet you can skip sugar/jaggery too. I used jaggery in moderation.

Whole Wheat Apple Pancakes

Makes 10 pancakes

INGREDIENTS

Wheat flour – 2 cups
Apple – 1 (big grated)
1 plum pureed (optional)
Oil – 1 teaspoon
Cinnamon powder – ¼ tsp
1 Cardomom powdered
Jaggery – 2 tbsp
Salt – a pinch
Baking powder – ½ teaspoon or eno half sachet (optional)
Milk – 3 cups (can use water if you want)

Chopped bananas and dates syrup or honey to garnish



Method

Sift wheat flour, baking powder, cinnamon powder, cardamom powder and salt together in a bowl.
Add oil, milk, jaggery , plum to it. Mix well. I churned them in mixie to ensure no lumps are formed. Batter should be like dosa consistency. Adjust with more milk or water if required.

Take out in a vessel. Add grated apple. Keep aside for 5 mins.



Heat a pan , grease it well with ghee/butter/oil as you like.
Pour a ladle of batter like you do for dosa but dont spread. It should spread itself.
Cover with a lid and let bubbles appear on the surface.

Flip it over and cook the otherside also till brown.

Serve by topping it with chopped bananas, honey or dates syrup and almond flakes.

Note
As this is kids friendly recipe, you can feed infants 10+ months older but in that case avoid baking powder or eno till they turn  14 months old. This can be made without these things. Different kids react differently so always consult a doctor before introducing such things in their meals.


Green Peas and Spinach Soup


A delightful way to have your naturally packed nutritious greens - Green peas Spinach soup. Sight is so soothing to eyes , right ! What a combination - goodness of peas and spinach together.
Green peas are a good source of protiens, vitamins as well other nutritional elements like minerals, fibre and folic acid. Best thing about peas is that you can store it for whole year if kept and preserved clean and properly.

Spinach is another superfood loaded with protiens, fibre, vitamins, thiamin,calcium, iron, magnesium, phosphorous, potassium, copper, niacin, zinc. Low in fat and cholestrol, what not ! In short its good for every part of your body.

Winters bring with it loads of green and leafy vegetables. And I love having my greens in form of soups ! You must try this nutritious soup and enjoy with a toast or sandwiches in evening. What a filling treat. Yum !


Here the recipe goes like

Serves 2-3
Ingredients required :
Fresh green peas 1 katori
Spinach leaves 6-8 no.s chopped
1 tsp rock salt
1/2 tsp black pepper powder
1/2 onion chopped
3-4 garlic pods minced
1 tbsp wheat flour
Butter 1 tsp
Water 2-3 mugs or 2 glass
Lemon 1/2 no.s
Mint leaves 4-5 no.s

Method

In a pan heat 1/2 tsp butter. Add chopped onion and garlic. Saute till onions gets transparent
Add peas saute for a minute and add 2 mugs water.
When waters start boiling add spinach, salt, pepper and cook for 5 mins. Add mint and let cook for another 1 min.
Switch off the gas and keep aside after straining.

Grind it in a mixie or with a hand blender.

In a pan add butter. When it melts add wheat flour and saute little. When it starts changing colour add the pureed soup as well strained water kept aside. Add more water and cook for 2-3 mins.


Add lemon juice just before you serve. Mix and serve hot.



Tuesday, November 8, 2016

Spinach Mushroom Soup


Winters has approached. We need to cope up with cold breeze by keeping our body warm externally and internally both. And to help us remain healthy and warm , soups are a great saviour. Yes, its time to bid adieu to cool summer juices and drinks and enjoy the warmth of nutritious appetizing soups.

Before also I have shared healthy soups you can easily make at home. Today sharing the goodness of spinach and mushrooms as a great combination.

Serves 2
Ingredients required :
Onion 1 small chopped
Spinach leaves blanched and chopped 2 cups
Garlic pods 4 chopped
Butter 2 tbsp
Veg stock or plain water 2 cups
Mushroom buttons 6_7 no.s pre blanched
Milk 1 cup
Salt and black pepper as per taste

Method :

In a pan add 1 tbsp butter and saute onion.

Add chopped garlic and saute for a min.

When onion gets transculent add chopped and blanched spinach leaves. Saute for 5 mins.

Add two cups water or vegetable stock and cook for about 10 mins.

Add black pepper and salt as per taste and switch off the gas.

Churn the mixture in mixie or with hand blender. Strain and keep aside.

Again put pan on gas and add remaining 1 tbsp butter. Add preblanched  and chopped mushroom. Saute a little.

Add spinach puree. Bring to boil.
Add 1 cup milk and let it simmer for 1 min and switch off the gas.
Mix and serve hot.

Garnish with little coriander, butter and bread sticks.

Earlier shared nutritious soups are :

Beetroot soup
Carrot Bottlegourd Soup
Brocolli Soup

Sunday, November 6, 2016

Oats Coconut Dates Laddooo



This has to be an inspired recipe. Yes few days back only I read a recipe somewhere but did not note it down. But I loved the simplicity of it. Less and only healthy ingredients made a wonderful sweet. Somehow I did remember the recipe in the back of my mind so when I tried I added few more things  and replaced some with an alternative and the outcome was still amazing.

Original recipe consisted of fresh dates ( being softened in warm water) but since it wasnt available with me I used dates puree little along with jaggery powder to substitute it. Also grated coconut wasnt there in original recipe.



The recipe is such a quick instant  one that it hardly took me 15 mins to make handful of them. Yes I tried with little quantity so the measures I mentioned below are for less numbers of laddoos.



Ingredients required to make 10 laddoos

1 cup rolled oats (white)
3/4 cup grated or powdered coconut (dried)
3/4 cup almond cashewnuts etc
Jaggery powder 3-4 tbsp
Dates puree 3 tbsp

Method

Roast oats for 2 mins and keep aside to cool down.

Grind oats and take out in a big bowl. Add grated coconut to it.

In a mixie put dry fruits and jaggery and churn little so dat nuts gets broken to smaller pieces but not powdered.
Add these to oats coconut mixture in bowl.

Add dates puree to it. Mix well with spoon or hands. Mixture will appear like bread crumbs.
Taste and adjust sweetness as per your liking.

With hands make or bind laddoos out of this mixture.

Your quickest and soft healthy sweet Laddoos are ready.