Monday, September 21, 2020

Roasted Butternut Squash Soup | Dinner Soup Recipe

Roasted Butternut Squash Soup, a delicious, and healthy soup with wonderful aroma. Though today is the last day of summer, here it's already started to feel a lot like fall weather for the past couple of weeks. So all we need is some warm bowl of soup for dinner, and this roasted butter squash soup is one of my favorites, and i have been making them since last fall season. It's super easy to make, doesn't need any cream or thickening agent and finally very light on the stomach. What else you need for mild dinner on fall days, right?  
As i mentioned in my previous radish paratha post, the new changes in blogger broke the "recipe schema markups " for my drafts / new posts. So i have been waiting for the fix before posting any new recipe since i didn't want to post a recipe without recipe schema markups which lead to the error in the search console. Finally the fix was updated last Friday and now i'm here with the post which is sitting idle in my draft folder for a while :-) . Ok, now let's check out on how to make this healthy roasted butternut squash soup.
 

Roasted Butternut Squash Soup

Preparation Time : 10 mins | Cooking Time : 50 minsServes :
Recipe Category: Soup | Recipe Cuisine: Indian
Butternut squash soup, Roasted Butternut squash soup, healthy,dinner ideas Roasted Butternut Squash Soup, a delicious, and healthy soup with wonderful aroma. Perfect for fall and winter weather.
Ingredients
Butternut Squash(small size) - 1
Onion -1/2
Garlic - 4 
Nutmeg - 1/2 tsp
Maple syrup - 1 tbsp
Salt - to taste
Pepper powder - to taste 
Water - 2 cups
Vegetable Stock - 2 cups 
Olive oil - 1 tsp for brushing
Butter - 2 tsp

Procedure
Cut the butternut squash vertically into half and remove the seeds and fibers. Place it on the parchment lined baking tray and brush the squash with oil on both sides. Keep the skin sides on top and preheat the oven at 450 F.Place the baking tray in the oven and bake it for 35 -40 mins or until the skin of the butternut squash have some brown spots and tender. After around 20 mins ,take the baking tray and add  the onions and garlic with skins into it and brush them with oil and put it back into the oven.After 40 mins, remove from the oven and let it cool a bit. Remove the skin of the onions and garlic, it will fall off easily.Next scoop out the butternut squash flesh and add into the blender / mixie jar along with onions and garlic. Grate some fresh nutmeg into it.Add the maple syrup and grind into smooth puree. Transfer the puree into the sauce pan. Wash off the mixie jar/blender with water and add into the puree and then add the vegetable stock and heat the soup. Add enough salt & butter and heat it through until steam comes through it. No need to boil.That's it, tasty & healthy Butternut squash soup is ready. Serve it with sprinkle of pepper powder. 
Notes:

  • I have used red onions here, shallot or yellow onion also works well.
  • Depends on the thickness of the butternut squash, baking time varies. Check the flesh are tender and take it out from the oven.
  • For extra richness, you can add couple of tsp of cream. 
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Monday, September 14, 2020

Green Onion Paratha | Spring Onion Paratha

Green Onion Paratha, a quick to make delicious and healthy Indian style paratha. It's one of my favorite parathas and I really love the green onion flavor in the paratha. While shopping for fresh produce, green onion is one of the must buys because I often make fried rice and Indo Chinese style side dishes. This paratha is my recent discovery from some pinterest scroll and making them regularly ever since. If you like green onion flavors, then this parathas are definitely for you. Before moving to the recipe, you can use spring onions and scallion also in this recipe. If you're wondering how to differentiate between those read the below paragraph 
Scallions vs Green Onions Vs  Spring onions 
Scallions, green onions and spring onions are all the same and it's known by different names based on the time they grow before being harvested. Scallions have the thinnest stem and there is no visible bulb at the end. On the other hand, spring onions have thick stems and have big white bulbs at the end. Green onions are somewhere in between scallions and spring onions and have very little bulb.

Now let's check out this super easy green onions paratha recipe.





Green Onion Paratha

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 8 to 10 
Recipe Category: Paratha | Recipe Cuisine: Indian
Green Onion Paratha, Spring Onion Paratha, Indian Paratha, Scallions Paratha, Green Onion Paratha, a quick to make delicious and healthy Indian style paratha. If you like green onion flavors, then this parathas are definitely for you.
Ingredients
Wheat flour - 2 cups
Green Onions - 4
Turmeric powder - a pinch
Chili powder - 1/2 tsp
Salt - to taste
Cumin seed - 1/2 tsp
Water - as needed to make dough
Oil - as needed to cook roti


Procedure
First trim the edges of the green onions and cut into thin slices. In a bowl, add the wheat flour, chopped green onions, turmeric powder, chili powder, salt and cumin. Mix it all together first and then add the water as needed & make it as soft dough and let it rest for 20 mins.Pinch a small amount of dough and make it as golf sized ball. Dust the floor & dough ball with flour and then roll it as thin sheets. Heat the tava, grease it with oil and then place the rolled dough, cook till the bubble starts to appear and then flip on to the other side and cook till the brown spots appears. Remove on to the plate and repeat the same for next dough ball.
Tasty and healthy Green Onion Paratha is ready. Serve it with your favorite curry. We have it with restaurant style kadai vegetable curry 
For more roti & side dish recipe, check out my collections.

Notes:
  • Mix the green onions with flour well, the moisture from the green onions makes the flour slightly wet and then add needed water to make soft dough. 
  • Adjust the spices as per your liking.
  • Cumin is optional in this paratha. You can totally skip it.
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Tuesday, September 8, 2020

French Palmier Cookies | Elephant Ear Cookies

Palmier Cookies, a crispy, flaky and sweet french cookie made from the puff pastry sheets. It's one of the easiest cookies that you can prepare from the store bought pastry sheets. All you need to do is simply roll out the pastry sheets, brush some butter, sprinkle sugar and then fold into classic heart shape. While baking the puff pastry is turned into super light & flaky cookies and the sugar caramelize and give that gorgeous golden color, overall it makes such a fancy cookies in no time and it tastes great as it is or with a cup of chai/tea or coffee. 

Palmier Cookies is also known as "Palm tree" or pig's ear or "elephant ear " cookies. It's one of my favorites and used to buy them from costco often, but once i knew how easily it can be made at home, I never looked back into the store bought cookies.  Like store bought cookies, you can make it as giant cookies or as small cookies like i made it here. I'm more into miniature things and also making these little heart shaped palmier cookies reminds  me of the "Little heart " biscuits from India. It's another one of my childhood favorites, so i'm leaning towards these cute little heart shaped cookies more than the giant cookies. Now let's check out on how to make these delicious palmier cookies.

French Palmiers Cookies | Elephant Ear Cookies

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 30 to 40 cookies 
Recipe Category: Cookies | Recipe Cuisine: French
Palmier Cookies, French Palmier, Elephant Ear cookies, French Cookies, Puff Pastry cookies, Palmier Cookies, a crispy, crunchy and sweet french cookie made from the puff pastry sheets. It's one of the easiest cookies that you can prepare from the store bought pastry sheets. All you need to do is simply roll out the pastry sheets, brush some butter and sprinkle sugar and then fold into classic heart shape.
Ingredients
Puff Pastry - 1 
Butter - 1 & 1/2 tbsp
Sugar - 1/4 cup
Cinnamon powder - 1/2 tsp(optional)*
*See the notes section in the end
Procedure
First bring the puff pastry to room temperature. Dust the flour generously on the working surface and roll the puff pastry into thin square shaped dough. Cut the sheet into half. I have used one half without cinnamon and another one with cinnamon.Brush the sheet with butter and then sprinkle the sugar generously and fold the sheet from the end towards center with leaving little space in the center as  shown in pic belowAgain fold the sheet towards center and make sure that the folds touch together now(Refer pic below). Once again brush the sheet with butter and sprinkle sugar and finally fold two ends together(like closing the book).Transfer the sheet on to the parchment lined baking tray and keep it in the refrigerator for 30 mins and then cut the sheets into half inch thickness(refer pics)Preheat the oven @ 420 F. Transfer the cut out pastry sheets on to the parchment lined sheets. Again brush the top with butter and sprinkle little sugar.Bake it for 15 to 18 mins. In between take the cookies out once and flip it for even cooking on both sides. 
Tasty & Flaky Palmier Cookies / Elephant Ear cookies are ready.
For more baking recipes, check out my collections.

Notes:
  • Add more or less sugar as per your liking. I have used only 1 & 1/2 tbsp of sugar for one half of the sheets.
  • Keep the puff pastry at refrigerator for a while helps to cut the cookies precisely.
  • Cinnamon gives great flavor to the cookies.
  • Step by step pics are without cinnamon and the final pics are with cinnamon.
  • Instead of double fold, you can make these cookies with single fold also
  • These cookies spread while baking, so give a little space while arranging them in a baking sheets.

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Friday, September 4, 2020

Broken Wheat Upma | Gothumai Rava Upma | Breakfast Recipe

Gothumai Rava Upma, a healthy and delicious breakfast/dinner recipe made from broken wheat. It's one of the easiest tiffin recipes that you can make in a pressure cooker on busy mornings. Unlike regular rava/semolina, broken wheat takes little longer time to cook, so i have used my pressure cooker to quick the process. But you can make this upma in the open pot also.

Depending on the brand, size of the broken wheat & how fluffy or mushy you want, the water quantity may vary. The broken wheat that i got here has bigger granules than the one that i used to make in India. So it takes a couple of tries to figure out how much water it needs to cook to my liking. It needs exactly 2.5 cups of water for 1 cup of broken wheat to cook it perfectly without being mushy. 

In today's recipe, i have used carrots alone in the upma. But you can add beans, peas also along with carrots or even you can make without any veggies, still it tastes great. Personally i like this broken wheat upma more than the regular rava upma because of its texture and the mild chewiness in the broken wheat. Now let's check out how to make this delicious upma in a pressure cooker quickly.

Gothumai Rava Upma

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Breakfast,Gothumai Rava upma,Broken Wheat upma,Easy Breakfast recipe,Upma Gothumai Rava Upma, a healthy and delicious breakfast/dinner recipe made from broken wheat. It's one of the easiest breakfast recipes that you can make in a pressure cooker on busy mornings.
Ingredients
Broken Wheat - 1/2 cup
Pearl onion - 3 
Green Chili - 2 
Carrot(small) - 1/2
Water - 1 & 1/4 cup
Sugar - 1/2 tsp
Salt - to taste
Grated Coconut - 1 tbsp
Coriander leaves - few
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few  


Procedure
First peel the onions. Chop carrot and onions into small pieces. Slit the green chilies. Heat the pressure cooker and temper the ingredients listed under "To Temper" and saute till the dals are golden brown.Then add the onions, carrot & chilies and saute till the carrots and onions are soft. Next add the water and salt. Bring the water into boil.Add the sugar & broken wheat and mix it well together.Cover the cooker with lid and cook it for one whistle. Switch off the flame and let the pressure release from the cooker automatically. Open the lid and then add the grated coconut and chopped coriander leaves. Mix it well.Tasty and healthy Broken Wheat Upma is ready. Serve it with your favorite chutney. We had it with coconut chutney and coffee.
For more breakfast recipe, check out my collections.
Notes:
  • Coconut oil gives great flavor to the upma. 
  • Adding little bit of sugar in upma enhance the taste.


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Tuesday, September 1, 2020

Thakkali Chutney | Tomato Chutney

Thakkali Chutney, a delicious and easy to make chutney with tomatoes as main ingredients. It tastes great with both idli and dosa varieties. In our home, Amma makes thakkali chutney with coconut and everyone at home likes it so much. But the recipe that i'm sharing today doesn't have any coconut and it's super special to me because today in this recipe i have used our garden tomatoes. If you've followed me on IG, you might already knew about it. Cooking with the veggies that you've grown gives such a immense pleasure, every first time veggie growers can relate to my joy. 
Around last April we planted a  few slices of tomatoes in a pot for the first time. In the past, we used to grow a few varieties of flowers mainly like roses, marigold and hibiscus and never thought about growing any veggies since we're in an apartment. But this year, ST did some searching on the internet and came up with few veggies that we can grow easily in a container. One among them is tomatoes. Watching them grow, learning about the plant anatomy and what works or not, all are really interesting in this process. 

Do you know all commercial growers, prune the plants to yield more tomatoes?Pruning the tomato plant means cutting off the excess branches and leaves, so that all the energy goes to yield more tomatoes. All the article says it helps the plant to yield more ripe fruits. Really?? How does it help the plant? It only helps us to harvest more, right? It sounds so wrong to us so we didn't prune our plants and let it grow naturally. Finally after 3 months, couple of tomatoes are ready to use today, so i made this delicious tomato chutney as a side for dosa today. It's  even more tastier than usual knowing that the tomatoes are grown by us :-) 


Thakkali Chutney | Tomato Chutney

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Thakkali Chutney,Tomato Chutney, No Coconut Chutney, Indian Chutney,Tamilnadu Chutney, Red Chutney, Restaurant Tomato Chutney Thakkali Chutney, a delicious and easy to make chutney with tomatoes as main ingredients. It tastes great with both idli and dosa varieties.
Ingredients
Thakkali/ Tomato - 2
Pearl onion - 3
Red chili - 4
Chana dal - 2 tsp
Garlic - 2 pods
Carrot - 1/4 inch piece
Salt - to taste
Sesame Oil - 1 tsp
To Temper 
Sesame Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few


Procedure
Peal the onions & garlic. Cut the tomatoes and carrot into small pieces. Heat the pan with oil, add the red chili & chana dal  and roast till they dals are golden brown and keep it aside.In the same pan, add the onions, carrots & garlic, saute it for 2 mins and then add the tomatoes & salt. Saute them for about 2 mins. Cover the kadai with lid and cook till they are soft and let it cool a bit. In the mean time, add the roasted chili & dal in a mixie jar and grind into coarse mixture.Next add the tomatoes into jar along with the little water(i have used the washed water from the pan) and grind into smooth paste.Temper the ingredients listed under "To Temper" and add into the chutney. 
Tasty Tomato Chutney is ready. Serve it with idli/dosa
For more side dish for idli & dosa, check out my collection.

Notes:
  • Sweetness from the carrot helps to balance out the tomato tartness.
  • Adding dal gives thickness to the chutney, otherwise the chutney would be runny.
  • Sesame oil gives great flavor to the chutney.




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Tuesday, August 25, 2020

Red Radish Paratha | Pink Radish Paratha

Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red/pink radish. Though i already have had the mooli paratha/radish paratha recipe here, today's recipe is quite different from the one that i had shared previously. In today's recipe, the grated radish is mixed with the dough instead of making it as stuffed paratha, so it's super easy to make and even beginners in cooking can try this without any difficulties. 

Usually i buy small red radish to make stir fry and it tastes great with South Indian meals. The idea of making red radish paratha was in mind for a while, so I gave it a try a few months ago and it turned out so pretty and tasted delicious. Even since i have been using small red radish for this paratha but regular red/white radish can also be used in the same way. 

It's been more than 10 days since i have posted a recipe here, though i had the photos for quite a few recipes in hand, somehow i didn't find any motivation to write the recipe and post here. It's easy to succumb to your misery/sadness and being idle without doing anything. But it doesn't make anything better, so choose happiness and try to see at least one good thing in the bad situation and move on. So when i woke up today, i was determined to set aside my excuses and post this recipe. Hurray !!!  Finally here it is !! Ok, thank you for reading my rant. Now let's check out how to make this healthy radish paratha.






Red Radish Paratha

Preparation Time : 20 mins | Cooking Time : 20 minsMakes : 10 
Recipe Category: Paratha | Recipe Cuisine: Indian
Red Radish Paratha,Paratha,Radish Paratha, Easy Paratha Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red radish.
Ingredients
Wheat Flour - 2 cups
Red Radish - 10 to 12(small)
Cumin seed - 1 tsp
Coriander leaves - few
Salt - to taste
Water - as needed

Procedure
First trim the edges of the radish and grate them finely. Next add wheat flour, radish, finely chopped coriander leaves, cumin seed & salt. Mix it well.Then add the water and make a soft dough. Let it aside for 10 mins. Next make golf sized balls. Dust the flour with flour and roll into thin disc with the help of rolling pin.Heat the tava, grease with oil and add the rolled dough. When you start seeing small bubbles on the top, flip it over and cook till brown spots appear on both sides. Tasty and healthy Red radish parathas are ready. Serve it with your favorite curry, we had it with chana masala.
For more roti & paratha recipes, check out here
Notes:
  • Grate the radish finely so it blends well with the dough.
  • If radish leaves lot of water after grating, squeeze the excess water and add into the flour.
  • Mix the radish with flour well and then add water little by little to make soft dough.
  • Don't keep the dough for longer hours, it starts to become soggy because of radish nature.
  • I haven't added any spices in this roti, but if you want add 1/2 tsp of red chili powder.


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Thursday, August 13, 2020

Cilantro Pesto Veggie Wrap | Vegetable Pesto Wrap

Cilantro Pesto Vegetable Wrap, an easy, healthy and delicious wrap made with mix of vegetables and coriander pesto sauce. My love for coriander pesto sauce is well known and i have been using the cilantro pesto on almost everything like pizza, pasta, sandwiches and so on. These Pesto Vegetable wraps were my recent kitchen experiment in using pesto sauce and as expected it turned so good. The creaminess from the sauce holds the veggies well and it makes a perfect stuffing for your wrap. 

Here in today's recipe, i have used chapati/roti as wrap but you can use any kind of wrap like naan, tortilla.More than a recipe, this post is just an idea of how to make wrap with vegetables and pesto sauce. You can improvise as per your liking. Now let's check out how to make these scrumptious & healthy wrap.   


Cilantro Pesto Veggie Wrap

Preparation Time : 10 mins | Cooking Time : 15 minsMakes :
Recipe Category: Curry | Recipe Cuisine: Indian
Cilantro pesto, Coriander pesto,Pesto Sauce,Vegetable Wrap,Easy Wrap,pesto wrap Cilantro Pesto Vegetable Wrap, an easy, healthy and delicious wrap made with mix of vegetables and coriander pesto sauce.
Ingredients
Vegetables* -  3 cup (thinly sliced)
Cilantro/Coriander Pesto - 1/3 cup
Chapati/roti - 5 
Olive oil - 1 tbsp
* I have used carrot, beans,bell pepper, mushroom,corn and spinach
Procedure
First thinly slice the vegetables and keep it ready. Heat a pan with oil, add all the veggies and saute till they are soft yet maintain its shape.
If you're using spinach, add it now and saute till the spinach are wilted. Next add the pesto and give a good mix.That's it, your stuffing is ready. Take a roti/chapati, if needed spread 1/2 tsp of pesto on the roti and then place the veggie stuffing in the center.Roll the roti as shown below. Yummy Cilantro Pesto Veggie wrap is ready to serve. Serve it with your favorite sauce. We had it with Yogurt Sauce. Check out my chicken kebab wrap post for that yogurt sauce recipe.

                    Perfect to pack for a day out too 
Notes:
  • In addition to the veggies that i have used here, you can also add broccoli , cauliflower & peas.
  • Depends on your taste, you can add more or less of pesto.
  • Paneer also taste great with this recipe.
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