Mild winters have started here in Mumbai ,and what better time than this to make hot pipping soup.So today iI have made very simple creamy silky Broccoli soup.
Broccoli belongs to cabbage family,it has long flowering heads and is a very rich source of vitamin C & K.it resembles cauliflower . Mostly Broccoli is steamed or lightly sauted before adding to dishes.
1 cup Broccoli florets.
1 small Onion chopped.
6 pods of Garlic.
1 tsp Olive oil.
1/4 tsp Black pepper powder .
Salt to taste.
1/2 cup fresh cream (Optional )
Heat oil in a pan .
Add crushed garlic and saute till it turns light brown . Add onions and sauté till they turn translucent.
Add broccoli florets , salt and pepper.saute for a min add half cup of water,cover and cook for 5 mins.
Switch of the gas and let it cool completely .
Pass it through mixie to make a puree.
Strain the pure and heat it till one boil adjust the seasoning.
Alshi is very rich in calcium and has many health benefits.Nutritionist recommend 1 tbsp of these seeds daily to meet your nutritional requirements.They are good for cholesterol,are fibrous and are beneficial in controlling diabetes . initially you will have little difficulty in cultivating the taste for it…But after a while you will surely love it.Here goes simple recipe of alshi chutney….which goes well with any type of Bhakri or chapati.
1 cup Alshi (Flax seeds)
2 tbsp Til (Sesame seeds)
4 Red Chillies
1/2 tbsp Oil.
10 Curry Leaves.
10 pods of Garlic .
Salt to taste.
Dry roast alshi and til for a min.keep aside.
Heat oil in a pan and roast red chillies for 30 secs.keep aside .
Mix all the ingredients together and grind till coarse powder is formed.
Remove in an air tight container and store in refrigerator.
Serve as required with Bhakri or chapati.
Tips : Roasted peanuts and tamarind/imli can also be added to enhance the taste.This chutney can be added to vegetable like Bhendi and cluster beans,dal or Curds to enhance the flavour.
This is one of my favourite potato dish.I have childhood memories of one of my aunt making this for me everytime I used to visit her house.Goes very well with meetha dal and rice,though I can have it on its own also.This dish requires little extra oil to give crispiness to potatoes.I usually let it cook little extra to give a little burnt flavour to potatoes.Simple and yummy…..comfort food.
Here goes the recipe….
2 Potatoes,washed,peeled and sliced thinly.
2 tbsp Oil.
1/2 tsp Mustard seeds.
1/2 tsp Jeera.
1/8 tsp Asfoetida.
1 tsp Red Chilli powder.
1/2 tsp Haldi powder.
Salt to taste.
In a thick bottom pan heat oil.
Add mustard seeds,let it splatter add jeera and asafoetida.
Add sliced potatoes,salt,red chilli powder and haldi powder,mix well.
dont add water or cover the pan.
On medim heat let the pototoe cook,stir once or twice in between.
cook till potatoes turn crisp.
Remove in a serving bowl and serve with dal rice or roti.