Spinach Egg Drop Soup

Cooking is an art involving different process of making and presenting a food giving it a palatable form and there is a long way for me to learn the skills. Having intense love for cooking I frequently google for recipes or playwith the ingrediemts existing at my home to give them a dish form.

This way, I found Asian Egg Drop Soup  and thought of recreating it putting in some nutritional values+it's low in calorie content with the benefit of digestive promoting ingredient...

I used all the seasonal vegetables (available in winter) and it's a perfect bowl soup for my dinner... and those feathered egg in soup just melted in my mouth.

Servings:  2
Ingredients:

• Spinach, 1 bunch, leaves seperated and washed
• Green Peas, 1/4 cup
• Carrot, 1 medium, cut into small cubes
• Green papaya,1/2 cup after peeling and cutting into small cubes
• Onion, 1 chopped
• Garlic cloves, 4, neatly chopped
• Tomato, 1 small
• Eggs, 2
• Salt to taste
• Black Pepper corns, 1 tsp
• Low fat butter, 4 tsp (Can be replaced with olive oil)
• Chicken stock, 2 cups
• Cornflour powder, 1 tbsp

Methods:

1.Blanch spinach and grind with tomato into a fine paste.

2.Crush black pepper corns and neatly chop garlic, keep them aside.

3.In a pan heat butter and add all vegetables, onion, garlic and saute for a minute, seasone with salt and blended spinach, cook for 2-3 mins and add the stock add the stock. .

4.Now cover with a  lid and cook on lower flame for 5 mins.

5. Dissolve cornflour powder in 4 tbsp stock ,make sure that there are no lumps and add into soup. 

6.In a bowl whisk eggs. Simmer the flame and pour in the egg slowly. Stir the soup in same direction. The egg will start  feathering and will spread.

7.Turn off the flame and add crushed black pepper corns.

Serving Suggestion: Serve warm with bread.

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Gobi manchurian

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Potoler Dorma

Gobi Manchurian /Cauliflower Manchurian

Ingredients(4 servings):

For batter

• All purpose flour, enough to coat florets
• Cornflour powder, 1 tbsp
• Blackpepper powder, 2 tsp

For manchurian

• Cauliflowers, 1 medium size, florets seperated into medium sizes
• Onion, 1 sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, 1/2", neatly chopped
• Spring onions, chopped, 2 tbsp
• Green chillies, 3, chopped+ more as per your preference
• Cornflour powder, 1 tbsp
• Chili sauce, 1 and 1/2 tbsp
• Soy sauce, 1 tbsp
• Black pepper powder, 2 tsp
• Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
• Salt to taste, sugar, 1 tsp, to balance the acidity

Methods:

Preparing florets:

• In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.

• Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.

Preparing the gravy

• Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
• In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
• Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
• In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame. 
• Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
• In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
• Transfer to serving bowl and garnish with chopped green chilies celery. 

 Serve with Fried rice or just like that.

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Steamed egg noodles

Oats banana 2 mins cake

Low fat fried rice

Baingan Aloo Chokha

A very popular dish in Bihar, served with Litti. Mashed potato with roasted brinjal, almost similiar to baingan ka bharta and filled up with aromatic spices that goes very well with bread or roti.

Ingredients (4 servings):

• Brinjal, 1 medium size
• Potato, 1 medium
• Tomato, 1 medium
• Onion, 1 medium, chopped
• Green chillies, 2-3, chopped
• Coriander powder, 2 tsp
• Red chilli powder, 1 tsp
• Salt to taste
• Sugar, less than a tsp, just to balance the acidity of dish
• Coriander leaves, chopped, 1tbsp+some to garnish
• Lemon juice, 1 tsp( Ignore if you do not want it to be tangy)
• Mustard oil, 4 tbsp

Methods:

• Roast brinjal on direct flame and when the outer skin starts becoming flaky remove from flame, you can also insert a fork to check the tenderness of the brinjal
• Cool it down and rub gently or peel using your fingers the outer skin.
• Same ways roast your tomato for 2 mins. 

• Boil and mash potatoes and brinjal and tomato too.
• Chop onion and green chillies.

• Heat oil in a pan and add chopped onion and mashed tomatoes, Seasone with a pinch of salt and saute till the onions change to brown.
• Add mashed brinjal followed by mashed potato. Combine everything
• Add salt to taste, coriander powder and red chilli powder, combine again. saute the mixture for 3-4 minutes. It will become a little gooey.
• Add sugar and saute for another minute. 
• Turn of the flame and sprinkle chopped coriander leaves and lemon juice.
• Serve with roti or bread.

Chocolate Chip Oatmeal Cookies

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Oats Banana 10 mins Cake-It's gluten free!!!

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This one I learnt from one of my blogger friends Anu Nagaraja's blog Easy Bites Online, the recipes vegan gluten free banana oats cake and when I made it the first time I just fall for it. Since then I have made it thrice. Thank you ma'am for posting such a nice recipe.

Slight changes have been made in this recipe.

Ingredients: (4-5 slices)

• Oats, 1 cup
• Banana, 1 medium
• Soy milk, 2 tbsp ( You can use skimmed or regular milk)
• Brown sugar, 1 tbsp
• Jaggey, 2 tbsp( crushed)
• Baking powder,1/2 tsp
• Low fat butter,1 tbsp (Room temperature)
• Chocolate chips, 2 tbsp
• Baking sheet, as required

Methods:

• Mash banana and mix all the ingredients together. Let the oats turn soft for 4 mins.

• I used my pressure cooker to bake. If you too intend to use your pressure or idli cooker just pour 500gm salt in it and with the lid on top of it heat for 5 minutes prior to baking. Do not lock the lid.
• In a tray ( I used a regular steel pan) spread and flatten the mixture using a spoon back on the baking sheet.
• Put a stand on salt and keep the baking tray on it.
• Cover the lid, keep the flame low and bake for 3-4 minutes. Turn off the flame and let it set for 2 mins.
• Take the pan out of cooker and make it upside down on a plate, cut the cake into slices and enjoy.

Methi Prawn

As it is Winter good quality methi or fenugreek leaves are easily available in the market and I want to use it in making as much as dish as possible and so I did.

 This methi prAawn is packed with all the flavours of juicy prawns combined with the nutty flavour of fresh green fenugreek leaves appropriate to accompany the dinner time.

Ingredients (2 servings):

• Prawn, 8
• Fenugreek leaves, 1 cup. chopped
• Onion, 1, sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, a little less than 1", neatly chopped
• Refined oil ( here, soybean oil has been used), 3 tbsp
• Green chillies, 2-3, neatly chopped
• Salt to taste
• Black pepper powder, 1 tsp
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp

Methods:

Your first step will be to marinate prawns with 1 tsp salt, turmeric powder 15 minutes prior to cooking.

In  a pan heat oil and saute onion till light brown, say for a minute.

Add chopped ginger, garlic and methi leaves, toss for 2 minutes.

keep the flame medium

Next add your marinated prawns and toss them for 2-3 minutes.

Now add salt to taste (check, you have priorly added salt to prawns), kashmiri red chilli powder, black pepper powder, I added one more slit green chilly , but it was my preference. Add water and turn the flame low. 

Cover the pan with lid and let the prawns turn soft. In this process all the juice of prawns will ooze out and combine well with the dish.

It will take upto 10 minutes to cook.

Check if the prawns have turned perfectly soft. Remove from flae and serve.

You may serve it with roti as well as with steamed rice.

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Muli paratha

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Yellow Pulao

It's an quick an easy pulao that goes with any mutton, chicken or paneer preparation as well as aloo dum so well.
Ingredients (2-3 servings):

• Long grain basmati rice, 1 cup
• Turmeric powder, 1 and 1/2 tsp
• Yellow food colour, 1/2 tsp
• Salt to taste
• Sugar, 1 tbsp
• Refined oil (I used soybean oil), 4 tbsp
• Ghee, 2 tsp ( I do not prefer much ghee, so I limited the quantity, but you can increase it if you want)
• Cinnamon stick ( Dalchini), 1"
• Green cardamom, 3
• Bay learf, 1 large
• Cloves, 3-4
• Cashews, 1 handfull ( broken into halves)

Methods:

Clean rice and soak in water for 15 minutes, mix turmeric powder and food colour in water to let the rice absorb colour
After 15 minutes if you spoon out some rice you will find it coloured.

Now in a cooker heat oil and ghee and temper with bay leaf, cloves , cinnamon and cardamoms.

Strain rice and store water for later use. Toss rice in oil for 2-3 minutes, add salt and sugar as per your taste. Meanwhile add cashews and toss along with rice.
Now add the coloured water + if  you need more. For one cup of rice add 1 and 1/2 cup water. Stir and lock the lid. Keep the flame low. Cook upto 4 whistles and turn off the flame. Let the pressure release.
As the pressure goes down unlock the lid and transfer the pulao to your serving bowl.
That was all!!!

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Chocolate Chips Oat Cookies (No egg)

This is my first ever attempt to cookie-making and I am so happy that I succeded. With a hint of golden brown, cardamom flavoured these super crunchy cookies are so perfect to complement my tea time.

AND. . . I baked them in my pressure cooker!!! 

All you need to make 20  chocolate chips oat cookies are:

• All purpose flour, 1/2 cup
• Plain oats, 1/2 cup
• Wheat flour, 1 cup
• Unsalted Butter, 1 stick (100 gm or 1/2 cup)
• Salt, 1 tsp
• Baking powder, 1/2 tsp
• Granulated sugar, 1/2 cup ( If you do not have granulated sugar use powdered sugar)
• Brown sugar, 5 tbsp
• Chocolate hips, 1 handfull
• Cinnamon powder, 2 tsp

Notes:

*I dint have vanilla @my end that time so used cinnamon powder, you may use vanilla essence 
(1 tsp) instead or use the both.
*You can replace wheat flour with all purpose flour.

Method:

Making the cookie dough:

1.  Seive flour, cinnamon powder, salt, baking powder in a bowl , mix oats and keep aside.
2.  In a bowl beat butter with an electric grinder until becomes frothy, Now add granulated sugar  and brown sugar. Mix everything with a spatula first and then beat with the electric grinder otherwise dry flour will spread everywhere even leaving your face covered with white dusty flour . Beat for 3-4 minutes. While you beat the mixture keep the grinder intact to the ingredients.
3. The mixture will become crumbled, so now mix everything with your hand giving them a dough consistency. It will take upto 6-8 minutes.
4. Make small balls out of dough and slightly flatten the top of the cookies using you palm or back of a spoon, do not make large balls as cookie dough tends to inflate when heated.

The mixture crumbled before making the dough

Baking in pressure cooker:

1. In a pressure cooker or idli cooker pour 500 gm , any low quality salt and preheat with the cooker lid on top for 15 minutes, do not lock the lid. Place a stand as shown in th picture inside the cooker.
2. 
   
3. Grease a baking tray with cooking oil (I used my daily used steel pan, in which I make rice and I dint face any problem) and place a baking paper, parchment paper to be precise and place the cookie balls inside keeping a 2" gap between the cookie balls.
4. Place the baking tray on the stand inside cooker and cover with the cooker lid. Do not lock the lid. Just keep it covered.
5. Bake until you see golden edges appearing on the sides of the cookies. This may take upto 15-20 minutes.
6. Keep the flame medium-low.
7. After you get them out you will find them gooey, but it's ok. Allow them to cool down and they will become crunchy.

Your cookies are now ready to enjoy.

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