Lal Bhoplyachi Bhazi

Lal Bhoplyachi Bhazi ( Pumpkin vegetable)

This vegetable is specially done in Dasra festival at my in laws place. Its really very easy to make and delicious too. Its basically offering to god so we don't use onion, ginger, garlic.

Ingredients:

• 2 cup cubed pumpkin (  seeded removed and peeled) 
• 1 tbsp Panch Phoron
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• salt to taste
• 3-4 curry leaves
• Pinch of Asofotida
• 1 tbsp oil
• For garnishing, chopped coriander and grated dry or fresh coconut.

Procedure:

1. Heat oil in a pan, add curry leaves and Panch Phoron , fry well till properly roasted.
2. Add turmeric, hing, chili powder and cubed pumpkin. Add salt.
3. Fry well and close lid and cook for 5-10 min.
4. Its done, garnish with chopped coriander and grated coconut.

This post goes to USmasala

Bharli dhabu mirchi (stuffed Bell Pepper)

This is a simple recipe my mother use to make, I love the taste of coconut in the capsicum. In my mother's house we had two pans / tawa, one for chapapti and other for making vegetable and Bhakri. For making chapati it was flat pan but making vegetables it is bit deep / kholgat we call it 'kala tawa' black pan as it is black in color, mostly it is made of iron. So the food tastes better when made in it. So the conclusion is we make this capsicum in this pan / tawa. :) 

Ingredients:

• 5 green capsicum / bell pepper
• 3 cup fresh grated coconut.
• salt to taste
• oil for shallow frying.

Procedure:

1. Cut the capsicum into 2 parts ( not 2 separate parts, but just give a slit in them)
2. Mix coconut and salt together.
3. Fill the capsicum with the coconut and salt mixture.
4. Shallow fry them in Pan or tawa or roast in oven.
5. Let them fry well, turn them now and then to cook from all sides.
6. Have it with Chapati, Enjoy

Zucchini salad

This is one of the simple salad, most of the time we have pesto at home or any sort of chutney's so use them with any raw vegetable to make a different sort of salad.


Ingredients:

• 1 Zucchini grated / Julienne 
• 1 tbsp Rocket Pesto / Basil pesto
• salt if needed
• 1 tsp Olive oil

Procedure:

1. Mix together above ingredients.
2. and Serve , garnish with coriander.

Jeera rice (Cumin Rice)

Ingredients:

• 2 cups cooked Basmati rice
• 1 tbsp cumin seeds
• 2 green chilies slit
• 1 tbsp ghee / oil
• salt to taste.

Procedure:

1. Heat ghee in a pan add cumin seeds, chili. Fry well till the cumin and chilies are slightly brown.
2. Add the cooked rice and salt.
3. Fry well.
4. Serve with any curry. 
5. NOTE: The cooked rice should not be too soft, generally use 1 cup and 2 cups water to cook basmati rice. Or it might differ from rice to rice but the end product should be - the grain of rice should be separate and should not stick each other like sticky rice. 

Clear corn soup

This is one of the easiest soup I ever made, You can reduce time span in making by using the frozen corn kernels. Do use the vegetable stock as in recipe, because if you make it only with corn and cornflour it doesn't taste as good as with the stock. You can add different boiled vegetable to it as well. Serve with soy sauce or Peri Peri sauce .

Ingredients:

• 1 cup sweet corn, cooked (boil the corn cobs in water and salt for 5 min, remove the kernels)
• 1 tbsp cornflour (I used unbleached cornflour)
• salt to taste
• 1 tsp vegetable stock powder
• 2 cup water

Procedure:

1. Heat water 2 cups of water in a pot, add vegetable stock cube / powder OR use vegetable stock instead of water.
2. Add corn kernels to it, let it boil for 2 mins.
3. Mix cornflour with 1 tsp water and pour the mixture to the simmering stock.
4. Boil for further 2-3 mins.
5. Serve hot with soy sauce or sprinkle some stock powder on it.

Mulyachi Koshimbir (Radish Salad)

Ingredients:

• 1 medium size radish, peeled and grated
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4-5 curry leaves
• 2 green chili chopped 
• pinch of asofoetida
• 1 tsp oil
• 1 tbsp peanuts, roasted and coarsely ground
• 1 cup plain yogurt / sour yogurt / half and half - sour and plain yogurt
• fresh coriander chopped for garnishing
• salt to taste

Procedure:

1. Make a tarka / phodni - heat oil in a small pan add mustard seeds and cumin seeds with chili and curry leaves fry for 30 sec and turn off the gas and add asafoetida . Mix well.
2. Put the tarka on the grated radish mix well and add yogurt and coarsely ground peanut, salt.
3. Garnish with fresh coriander leaves.

Besan ladoo

Ingredients:

• 1-1/2 cups Besan (Sieve flour before using and also after roasting)
• 1/4 cup Semolina (rawa) - for giving texture
• 1/2 cup Powdered Sugar / caster sugar
• 7-8 Cardamom, powdered
• 1 tbsp poppy seeds, roasted
• 2 tbsp raisins, fried in ghee
• 1-1/2 cup ghee
• 10-15 almonds chopped, roasted in ghee

Procedure:

1. Roast semolina without ghee in a thick bottom pan on low-medium heat till slightly brown, when cooled grind it to a fine to coarse powder.
2. Now in the same pan roast Besan without ghee on low-medium heat till slightly brown.
3. When roasted properly add ghee and semolina and roast again for another 5-10 min with constant stirring and then turn off gas.
4. Mean while roast almonds in ghee. Keep aside.
5. Note: You know it is ready when your whole house is filled with sweet aroma of the roasting besan.
6. Add sugar to it and mix well.
7. Add cardamom powder and chopped almonds, mix well.
8. Allow to set and cool for 5-7 min and make ladoos when it is still warm.

Note: Purpose for roasting the besan is to get rid of the rawness of  besan.

Don't over heat the pan to avoid constant stirring,  the mixture will become very dry.

Happy Diwali

WISH YOU ALL A VERY HAPPY DIWALI AND PROSPEROUS NEW YEAR

Palak Chapati -Spinach Chapati

This is my sudden idea to make Palak Chapati. I just had a thought and made it.

I was good in taste, and bit different from regular chapati.

Ingredietns:

• 1 cup whole wheat flour
• 1/2 cup cooked palak / Spinach  (Clean the spinach and keep it in boiling water for 30 sec.) 
• 3 green chilies
• 1 tsp cumin
• salt to taste.

Procedure:

1. Grind together spinach , green chilies, and cumin to a fine paste.
2. Add salt to the mixture and mix with the wheat flour, make the dough as for Chapati.
3. Keep aside to set for 10-15 min.
4. Make small parts of the dough and roll to make chapati.
5. Fry on a pan.
6. Don't apply much oil when frying on pan.
7. Have with Phutana-dalichi-chatni. mixed with some oil in it. Or  any pickle, yogurt.

Phutana dalichi chatni

Ingredients:

• 1 Cup roasted chana dal (Phutanyachi dal)
• 2 tsp coriander seeds
• 1 tsp fenugrek seeds
• 1 tbsp cumin seeds
• 4 dried red chili
• 1 tbsp Split Chana dal
• 1 tsp urad dal
• Salt to taste

Procedure:

1. Dry roast all the ingredients above separately on a low flame till very light brown color appears on them.
2. Then grind all the ingredients together.
3. Store in a airtight container.
4. Can store upto months.
5. Shown Beside is Phutanyachi dal

Badam Halwa

On the occasion of Dhanatrayodashi , I made Badam Halwa for Prasadam.

Ingredients:

• 1 cup - Almonds / Badam -soaked overnight and peeled
• 3/4 cup - Sugar (can take more if you like more sweet)
• 2 tbsp - Ghee
• 5-6 strands of saffron
• 1/4 cup Milk

Preparation :

1. Grind the peeled almonds to a coarse paste in a grinder with milk.
2. Add the ground paste to a heated pan and bring them to a boil with a reduced flame
3. Keep stirring and add sugar and saffron, Keep stirring till the halwa becomes thick, add the ghee to it and keep stirring again.
4. Remove from flame when it is thick enough to make ladoos or pedas or you can have it as is.
5. Note:While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.

This post goes to the Diwali sweets and snacks event 2010

दीपावली

दिवाळीची सुरवात , आज आहे धनत्रयोदशी, गोवत्सा द्वादशी आणि वसुबारस
'गोभिर्विप्रैश्च वेदैश्च सतीभि: सत्यवादिभि:।
अलुब्धै: दानशूरैश्च सप्तभिर्धार्यते मही:।।'

भारतीय संस्कृतीत देवांनी सर्व विश्व व्यापले आहे असे मानले जाते. परमात्मा हा सर्वच ठिकाणी असतो. जीवनाच्या विकसनशील परंपरेत हे फक्त मानवतेपर्यंत मर्यादीत न राहता 'सर्वभूतहिते' हा त्याचा मुख्य आदर्श आहे. प्राणीमात्रावर फक्त दया न करता प्रेम करणे हा त्यामागील मुख्य उद्देश आहे. आपण देवांवर दया करत नाही तर देवावर प्रेम करतो व त्यांची पूजा करतो. म्हणूनच प्राण्यांमध्ये जर देव वसत असतील तर त्यांच्यावरही दया न करता त्यांचे पूजन केले पाहिजे. त्यांवर प्रेम केले पाहिजे. म्हणूनच भारतीय संस्कृतीच्या दृष्टीने मानवाच्या अंत:करणात प्राणीमात्रांसाठी आदर असला पाहिजे. भारतीय संस्कृती मानवाला पूर्ण सृष्टीवर प्रेम करावयास शिकविते. पृथ्वीतलावर गायीचे महत्त्व खूप जास्त आहे. 

'गोभिर्विप्रैश्च वेदैश्च सतीभि: सत्यवादिभि:।
अलुब्धै: दानशूरैश्च सप्तभिर्धार्यते मही:।।' 

'गाय, ब्राह्मण, वेद, सती, सत्यवादी, निर्लोभी व दानशूर यांना पृथ्वीने धारण केले आहे. ऋषींनी गायीवर प्रेम करण्यास सांगितले, त्यावेळी कदाचित हिंदू हा शब्द प्रचलितही नसेल. म्हणून गाईला केवळ हिंदू धर्माचे प्रतीक मानणे चुकीचे ठरेल. मानवेतर सृष्टीवरही प्रेम करणे हेच गो-पूजेतून सांगितले जाते. मोहम्मद पैंगंबर यांनीही कुराणातून गाईच्या निर्दोषत्वाचे व प्रसन्नतेचे वर्णन करून गो-पूजा करावी असे सांगितले आहे. 

गाय मानवाला आपले सर्वस्व देते. गाईचे दूध पिऊनच मानव धष्टपुष्ट बनतो. गाय शेतात काम करून शेती पिकवते. त‍िच्या शेणाने उपयुक्त असे खत मिळते. गोमुत्र अनेक रोगांसाठी रामबाण औषध ठरते. जिने असे अनंत उपकार मानवावर केले आहेत तिच्या प्रती जर आपण कृतज्ञ राहिलो नाही तर हा मानवतेवर कलंक ठरेल. 

भारतीय संस्कृतीला गाईकडे फक्त तिच्या उपयुक्ततेच्या दृष्टिकोनातून पाहणे मान्य नाही. कारण जर गाईकडे फक्त उपयुक्तता या दृष्टीने पाहिल्यास ती निरूपयोगी झाल्यानंतर मानव तिला कसायाकडे पाठवावयासही कमी करणार नाही. ज्याप्रमाणे आईचे दूध पिऊन लहान मूल मोठे होते त्याचप्रमाणेच गाईचे दूध पिऊनच मानव मोठा होतो. म्हणूनच गाय ही मानवासाठी मातेसमानच आहे. आई उपयोगी असली किंवा नसली तरीही आपल्याला पूजनीयच असते. वाघ, सिंह आपल्या पोषणासाठी गाईला मारतात व मानव स्वत:च्या पोषणासाठी गाईला पाळतो व तिचे पूजन करतो. यातच मानवाचे वेगळेपण आहे. दुसर्‍या प्राण्यांच्या मादीच्या दुधावर मोठा होणार्‍या मानवाच्या बुध्दीचे हे वळण कौतुकास्पद आहे. जिचे दूध पिऊन आपण मोठे होतो त्या गाईलाही आई मानणे यातच मानवाचा मोठेपणा सामावलेला आहे. 

भारतीय संस्कृतीत गाईला स्वकिय मानले गाते. या संस्कृतीत वाढलेल्या मानवाला जेवणापूर्वी गोशाळेत बांधलेल्या गाईची आठवण येते. तिला चारा देऊनच तो जेवायला बसतो. मला जशी भूक व तहान लागते तशीच गाईलाही लागते, असा विचार करून मानव वात्सल्यपूर्ण भावनेने तिच्या पाठीवर हात फिरवून तिला पाणी पाजतो. गाईच्या डोळ्यातही आपण मानवाप्रती प्रेम पाहू शकतो. आपले पूर्वज गाईला प्रेमभावनेने पाळत असत. गाईचे मानवावरील हे अनंत उपकार ध्यानात घेऊनच आपण आधी गाईचे स्मरण मरतो व मग इतर प्राण्यांचे स्मरण करतो. 

गाईचे महत्त्व वाढविण्यात श्रीकृष्णांचाही फार मोठा हातभार लागलेला आहे. गाईचे महत्त्व जाणून ते जीवनात त्यांनी अंगिकारले. म्हणूनच ते फक्त कृष्ण न रहाता गोपाळकृष्ण बनले. त्यांनी गाईंवर इतके प्रेम केले की त्यांच्या बासरीतून निघणार्‍या संगीताच्या आवाजानेच त्या धावत येत. गोवर्धन पूजेचे महत्त्व पटवून देऊन त्यांनी गोकुळात अक्षरश: दुधा- तुपाच्या नद्या आणल्या. 

गाई परोपकारी तर असतातच परंतु, परोपकारासोबतच तिचे चर्वण करणे हाही एक गुण मानला गेला आहे. चारा चर्वण करून त्याचे दुधात रूपांतर करणार्‍या गाईला शुभ तर दुध पिऊन विष देणार्‍या गाईला अशुभ मानले जाते. 

आपणही आपल्या जवळ येणार्‍या व‍िचारांना लगेच न स्वीकारता त्यांचे चर्वण करून म्हणजे चिंतन मनन करून ते स्वीकारावेत. असे केल्याने समाजात होणारे अनर्थ टळतील. हे आपल्या समाजासाठीही शुभ व आनंददायी ठरेल. 

गाईला आपल्या पुर्वजांनी किती प्राधान्य दिले होते हे खालील श्लोकावरून स्पष्ट होते-- 
'गावो में अप्रत: सन्तु गावो में सन्तु पृष्ठत:।
गावों में हृदयें सन्तु गवां वसाम्यहम्।'

माझ्या पुढे गाय राहो, माझ्या मागे गाय राहो, माझ्या हृदयात गाय राहो व मी गायींच्या मध्ये राहू हा वरील श्लोकाचा अर्थ आहे. 

भारतीयांच्या दृष्टीने गाय विभूती मानतात. यामुळे आपली संस्कृती गोहत्येचा विरोध करते. आपले शास्त्र सांगते कि गाईमध्ये तेहतीस कोटी देवता वास करतात. 'सर्वोपनिषदो गावो' या दृष्टीने गाईला उपनिषद मानले जाते. यामुळे माझ्यासमोर उपनिषदाचे विचार राहोत, माझे जीवन उज्ज्वल करो, माझे जीवनमार्ग प्रकाशमय करो. माझ्यामागे उपनिषदाचेच विचार राहोत, माझ्या जीवन व्रताचे रक्षण करो, माझ्या हृदयात उपनिषदाचेच विचार राहोत. मी पूर्णपणे उपनिषदाचा विचार करो. अर्थातच माझे पूर्ण ज‍ीवन व त्यातील व्यवहार कुशलतेने होवो. 

श्रीकृष्णांनी उपनिषदातील विचारच गीतेत मांडले आहेत. 
'सर्वपनिषदो गावो दोर्‍धा गोपालनन्दन:।
पार्थो वत्स: सुधीर्भोवता दुग्ध गीताऽमृतम् महत्।।'
गीता माझ्या जीवनात दिशा देणारा ग्रंथ असावा. 

गो या शब्दाचे संस्कृतात अनेक अर्थ आहेत. 
'बिना गोरसं को रसो भोजनेषु? (दूध)
बिना गोरसं को रसो भूपतीष? (गाहू)
बिना गोरसं को रसो कामिनीषु? (दृष्टी)
बिना गोरसं को रसो हि द्विजेषु? (वाणी)
याचाच अर्थ गो-रसाशिवाय (दूध, दही, तूप) जेवणात काय अर्थ आहे? गो-रसविहीन (शक्तीहीन) राजाचे काय महत्त्व आहे? गो-रस (सुदृष्टी, चांगले डोळे) श‍िवाय स्त्रीच्या सौंदर्याला काय महत्त्व आहे? आणि गो-रसाशिवाय (वाणी) बोलण्यात काय अर्थ आहे. या सगळ्या अर्थांवरून गो-पूजा आपल्या जीवनात अशीच महत्त्वाची असते हे लक्षात ठेवावे.

For more information Go to: http://marathi.webdunia.com/religion/festivals/deepawali/0810/23/1081023033_1.htm

Tomato Rice

Today I am starting a new label in my Blog for my friends, and for the recipes shared by them, thank you all my friends.
This recipe is shared with me by my friend, Shivangi.

Ingredients:

• 2 cup basmati rice soaked for 1 hour and water removed
• 1 cup onions chopped  lengthwise
• 1 cup Tommatoes chopped  lengthwise
• 1 tbsp ginger garlic paste
• 1 tamal patri (bay leaf)
• 1'' dalchini (cinnamon )
• 2 lawang (cloves)
• 1 cardamom
• 2 tbsp cashewnuts
• 2 tsp red-chilli powder
• 1 tsp garam masala
• 2 tbsp oil
• 2 tbsp ghee
• 4.5 cup boiling water
• salt to taste

Procedure:

1. Heat oil in a thick bottom pot.
2. Add cloves,bayleaf,cinnamon,cardamom in oil and fry well .
3. Add rice and stir for 2-3 mins.
4. Now add boiled water and without lid bring rice to boil on low flame.
5. Check now and then when rice is cooking, if all the water is absorbed and rice is cooked then cover with lid and turn off the gas. 
6. NOTE: If all the water is absorbed and rice is not cooked then add little boiling water to it, and let it continue cooking.
7. Now in another pan add oil then add onion,tomatoes,redchilli powder,garam masala,ginger-garlic paste,salt.
8. Heat till oil separates the mixture around 2-3mins
9. Now remove half rice from bottom pot and add this pan mixture (of onion and tomatoes) form layer now add fresh grated coconut around 1/2 cup on mixture.
10. Cover it with remaining rice.
11. Garnish rice with fried onion and cashewnut add 2 tbsp of ghee on top heat 2-3 mins.
12. Serve hot

Kadboli

Ingredients

• 1 cup Rice Flour
• 1 cup Water
• 1 tbsp Split Yellow Moong dal
• 1 tsp Cumin Seeds
• 1 tsp Sesame Seeds
• 1 tsp Carom seeds
• 1 tsp Chili powder
• 1/2 tsp turmeric powder
• 1 tbsp oil
• Salt to taste
• Oil for deep frying

Procedure:

1. Boil moong dal in water for 5 min.(Don't let dal over cook)
2. After 5 min  add some more water to it , to make overall all 1 cup of water.
3. When water starts boiling add salt, turmeric powder, chili powder, cumin seeds, carom seeds and sesame seeds.
4. Now add rice flour and mix well with the rolling pin or thick wooden spatula. Add oil. mix well.(photo no. 1)
5. Close the lid and turn off the gas, let it rest for 10 min.
6. Now till the dough is hot knead well using oil to you palms. (photo no. 2, 3, 4).
7. Now make small parts and roll with your  hands to make small circular shapes as shown in above photo no.5, 6, 7
8. Keep the small circle in a plate.
9. Heat oil in a pan and add the kadbolis to it.
10. Stir now and then to make sure it is fried on both sides. Fry till golden brown, else it won't cook from inside.
11. Fry on low- medium heat.
12. Note: When you put in the oil you can see lots of bubbles coming through, But when its nearly done the bubbles will stop. So you can know now that its done.
13. Remove on kitchen paper towel, I used the wooden basket so that the air flows through it and cools fast.
14. When done and cooled store in a air tight container.

This post of mine goes to Bookmarked recipes every Tuesday for US masala

This post also goes to Diwali sweets and snacks event 2010

Dal Makhani

Ingredients:

• 1 cup whole black urad 
• 2 tbsp Red kidney beans (Rajma) 
• 1 tbsp chana dal
• 3 tomato finely chopped 
• 1" Ginger piece  - paste
• chopped coriander leaves
• 4-5 Garlic paste
• 1/2 cup fresh stirred cream (malai) 
• 2tbsp butter 
• 1tsp cumin seeds (jeera) 
• 1/2tsp turmeric powder 
• 1/2tsp Garam masala 
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste
• 1 tsp sugar

Procedure:

1. Soak urad, chana dal and rajma separately overnight.
2. Next morning boil all the soaked lentils with some salt. (use thick bottom pan)
3. Make tomato puree and add to the boiling lentils.
4. In other pan heat butter and add cumin, chili powder, turmeric, coriander powder, ginger garlic paste and fry well.
5. Add the fried mixture to the boiling lentils and mix well.
6. Now keep the pot on another pan to do a really slow cooking and avoid burning pot base, the more you cook the more flavor you will enjoy.  (I boiled it for 2 hours, but keep an eye on it and keep stirring now and then)
7. Just before turning off the gas add garam masala. Stir well.
8. Add cream, mix well again.
9. Serve with chapati, roti with ghee on top. Enjoy 

Jeera shankarpalya

Ingredients:

• 1 cup plain flour / Maida
• 2 tbsp semolina / Rawa
• 1 tsp cumin seeds / jeera
• 1 tsp carom seeds / Owa
• 2 tbsp warm oil
• Oil for deep frying

Procedure:

1. Mix plain flour, semolina, cumin, carom seeds, salt and oil and make crumbly dough.
2. Now add water and make dough (Consistency should be hard than chapati dough)
3. Keep aside for 20-30 min to set. Cover with damp cloth.
4. Make 2-3 parts.
5. Roll into thin sheets and cut into small pieces
6. Deep fry on low to medium flame, its takes around 4-5 min. (Don't rush when frying, if you fry on high flame it will not be crispy but it will become soft when cooled)
7. Remove on Kitchen paper towel.
8. When cold, store in air tight container.

This post goes to Diwali sweets and snacks event 2010

Fakes Soupa - Greek Lentil soup

Ingredients:

• 5 tomatoes, chopped and pureed
• 1/4 cup Fresh sweet corn
• 1/4 cup Whole masoor / brown lentils (soaked overnight)
• 1/4 cup Barley (soaked overnight)
• 1 potato peeled and cubed
• 1 zucchini sliced into half
• 1 carrot sliced into half
• salt to taste
• 1 garlic clove, crushed
• 1 tsp oil
• 1 tsp mixed Italian herb
• 1 tsp of vinegar or Cumin
• (Notes: You can play around with different sorts of vegetables as you like)

Procedure:

1. Heat the oil in a sauce pan, add garlic and fry well then add masoor and Barley, fry well for 2-3 mins
2. Now add all the vegetables and fry well again.
3. Add pureed tomatoes, Italian herb, salt.
4. Let it boil for 2- 3min and add 2 cups of water and let it cook for 7-8 min or till the Barley is cooked, with lid closed.
5. Finally, add vinegar to soup in pot and stir through - this will give the soup its characteristic tang. If you prefer a spicy flavour, add some cumin to the soup instead of vinegar.
6. Serve warm.
7. Serve with wholegrain toasted bread. For an absolutely complete "Greek" meal accompany soup with olives, reduced fat fetta, and a glass of wine.

Bechamel Sauce

This sauce can be used on pasta baking or lasagna or in soups.


Ingredients

• 30g butter, chopped
• 1/4 cup plain flour
• 2 1/2 cups milk
• 1/4 teaspoon salt
• pinch ground nutmeg

Procedure:

1. Melt butter in a pan over medium-high heat. 
2. Add flour, cook, stirring, for 1 to 2 minutes.
3. Remove from heat. 
4. Slowly add milk, whisking constantly, until mixture is smooth. (milk should be warm / boiling)
5.  Return to heat. 
6. Cook, stirring with a wooden spoon / whisker  for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. 
7. Remove from heat. Stir in salt and nutmeg.

Broccoli Soup

Ingredients:

• 1 cup Broccoli florets
• 2 tbsp rice
• 1 tsp oil
• 1 clove garlic finely chopped
• salt to taste
• inch of grated nutmeg
• 2 tbsp Bechamel Sauce
• 3 cups water

Procedure:

1. Heat oil in a pot and add garlic and fry, (don't brown ) now add broccoli florets and fry for another 5-6 min.
2. Now add water and when boiling add salt and rice.
3. Let it boil for 10-15 min or till the rice is nearly cooked now add bechamel sauce and nutmeg powder.
4. Serve warm and sprinkle with a pinch of paprika or freshly ground pepper.
5. For crunch we had fresh Soybean pods which are are boiled and stir fried with some salt.

Zucchini Soup

Ingredients:

• 2 Zucchini medium sized, chopped / grated
• 1/2 onion chopped
• 1 potato peeled and chopped
• 2 garlic cloves chopped
• 1 tsp oil
• 1 cup vegetable stock
• Cream to garnish
• and crushed black peppercorns

Procedure:

1. Fry onions in oil with garlic don't let it brown.
2. Then add Zucchini and potatoes and fry for 2-3 min.
3. Now boil with vegetable stock for 5-6 mins.
4. Strain and reserve stock.
5. Grind cooked vegetable to a fine paste and boil again with the reserved stock.
6. And serve with cream and crushed peppercorns.