Rpt-Bon Apetit-3rd

BON APET’IT-3rd

This is —

Dear friends, my third Food blog. Hope you are liking my way of telling you about the popular recipes that are frequently made in my home.

They are not only quick to prepare, but are easily made from the ingredients that are readily available in our kitchen.

So here goes the next set of the famous 4S’s

Soup: Carrot & Tomato Soup

Salad:My Perfection salad

Snack: Heavenly Green Peas

Dessert:Shahi Toast

CARROT & TOMATO SOUP

S.No	Ingredients	Quantity	What to do	What Next	Look Like This
1.	Carrot+Tomatoes.	150 gms each…. (Beetroot/onion are optional.)	Scrape/ wash, & cut coarsely	Add 200 ml.of water and salt and cook till done.
2.	Garlic/Ginger	10-15 grams each. (Garlic Optional)	Remove skin	Cut /chop coarsely. Add to 1.
3.	Cloves/ Cinnamon stick/ Black pepper corns/ Big cardamom.	2 to 3 pieces each	——-	——–	Add to the vegetables
4.	Salt+ Black Pepper	Acc to taste	——	——-	Keep ready
5.	Sprig of Pudhina/ Coriander	5 grams each	Wash, drain	Dice fine	Keep ready
6.	Butter	1-2 blobs	——	——-	Keep ready
7.	Malai	1tablespoon	——	——-	Set aside

Method:

1.Add 1+2+3+4 (from above table) all in a sauce pan along with 200-250ml of water. Simmer till tender and done.

2.Cool,– remove the crumpled outer skin of the tomatoes & liquidize to make a thick puree.

3.Should be approx. 300 ml.

4. Simmer in a saucepan for 3 to 4 minutes. Add 300 ml of water, add a teaspoon of sugar to cut the sour taste, simmer again for 4 to 5 minutes.

5.Add salt and black pepper according to taste.

6.Add a blob or two of butter if you like.

7.Serve hot, garnished with fresh diced coriander/and/or fresh mint leaves and super garnish with half a teaspoon of ghar ki semi solid malai

Alternative: – 1

If you like it a little thick, add a small teaspoon of boiled leftover rice to the preparation of the Tomato puree.

Alternative:- 2

Add one and a half inch of fresh beetroot to the preparation of the Puree. It will lend a beautiful colour.

(Be careful, not to use more than inch and half, lest the soup becomes an unpleasant angry maroon, and it will also not have the delicious taste Carrot &Tomato soups normally have)

Alternative:- 3

Cream of Tomato soup:

This is a special variation.

It requires reduction of water quantity from 300 ml to 200 ml, and the rest of the quantity of water to be replaced by 200 ml of milk.

The catch here is very imp.!!!

Since milk is added to Tomato puree, it will curdle instantly!

To avoid this: Please take two sauce pans.

One having the tomato puree + water mixture, other having only Milk.

Boil them together on two different gas stoves at the same time, bring to a full boil. Now pour the boiling milk on to the Puree mixture.

It should not curdle. Add salt n pepper just before serving.

Black pepper, if added much before, will darken the soup and the colour will not look welcoming.

Cream Of Tomato soup:- This soup will become a radiant n lovely pink.

You will just Love it!!!

The look, the aroma, the colour, and then the TASTE; you will keep asking for more.

LINK IS HERE

https://www.instagram.com/reel/DABQ8u2ipLb/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

MY PERFECTION SALAD

My mother’s friend used to make this very often. She shared this salad with our family. I have loved it ever since.

S.No	Ingredients	Quantity	What to do	What Next	Look like this
1.	Carrot/peppers-red, yellow, green & cucumber	Wash, pat dry	into thin slices	—–	—–
2.	Apple/grapes/pear. & Cherry tomatoes (if available)	50 grams each	Wash	Cut apple and pear into small and thin slices	Keep ready
3.	Green cabbage. May add coloured cabbage if is readily available)	50 grams each	Wash, drain,	Shred into thin slices	Keep ready
4.	Lettuce/celery (optional)	Small bunch	Wash, drain	Cut with fingers into small rough pieces	Keep ready
5.	Home malai/ cream	25/50 gms	—–	—–	Set ready
6.	Fried bread croutons.	2 slices of bread.	Cut small pieces, fry / air fry a golden brown	Dry on tissue	Set aside
7.	Walnuts/Peanuts	5 to 7 pieces	Break into half inch pieces	——–	Keep it ready
8.	Honey	2-3 tablespoons	…….	……
9.	Lemon juice	1-2 tsp.	——–	——–	Keep it ready
10.	Oregano/ Basil/ salt/ Black pepper	Acc. to taste	—–	—–	Keep it ready

Method:

1.Take all veggies & fruits 🡪 wash, drain, cut as suggested into small pieces.

2.Keep them in readiness, in the fridge, Chill them for 60-75 minutes.

3.Just before serving add the malai/ Honey/ lemon juice/olive juice, if u fancy.

4.Now fold in the spices. salt and pepper and toss in the roasted walnuts and fried bread croutons.

Serve asap!!!

The crunchiness of the croutons, and the walnuts, the spices lending the aroma, the olive oil and lemon juice complimenting the dish, it is a side dish you just cannot stop eating!!!

IMPORTANT:

1.Salad with several colours, so full of Vitamins/ Minerals/antioxidants.

2.Very special dish. May be this salad with a soup and a couple of fried eggs is just the right choice if you want to go light on a meal.

LINK IS HERE—

https://www.instagram.com/reel/DABThphiIjt/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

THE HEAVENLY PEAS

Friends,

I was served this dish by an office colleague. Need to name him as well: Dr Nirmal.

Loved the basic dish, just made with only peas, very few masalas, and so easy to cook & yes it’s so tasty.!!

It can be an evening snack, a side dish, even to a continental spread or even can be eaten for breakfast.

S.No	Ingredients	Qty	What to do	What next	Look Like This
1.	Green peas	500 gms	Boil in 150 ml of water with a pinch of salt, till tender	Drain	Set aside
2.	Asafoetida(Hing)and Jeera	A big Pinch	——-	—–	Big pinch of each.
3.	Onion (optional)	50 gms	Remove skin. wash	Dice fine	Keep it ready
4.	Ginger /green chilly	As shown	Diced very fine	—–	Keep it ready
5..	Desi ghee/ Butter	2tbsp	——-	—–	Keep it ready
7.	Salt & Black pepper	Acc to taste	——-	—–

Method:

1.Take a sauce pan, add desi ghee/Butter.

2. Splutter jeera, till a nice brown, add heeng, and soon after add the diced onions. Roast till a nice pink, add the ginger and diced green chillies, and now fold in all the green peas.

3. Add salt, add a few drops of water once in a while if you feel the need.

4.Cover and cook till almost done.

5.Just when ready add the black pepper and serve hot with a dash of lemon juice if you fancy. Most people do not even add onions, thus can be savoured by people who do not eat onions.

6.It’s so simple, you will love cooking & enjoy eating it. And before you know the kadai would be empty!!!

IMPORTANT:

1.If you do not add the heeng, and use butter in place of ghee, make it same way. It can be served as a side dish in many a continental recipes!!

2.Since its purely peas, and just cooked and served asap, it will give us a lot of antioxidants an B group of vitamins.

LINK IS HERE—

https://www.instagram.com/reel/DABSKowC_on/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

——————————————————————-

SHAHI TOAST

Shahi means… Maharaja Brand

Shahi means …Superlative

Shahi means …Tooo …just too Good!!!

Chalo, let’s see what’s so Shahi in an ordinary Toast?

Well, when a couple of ingredients from our very own kitchen are added, and garnished attractively, it is a very interesting dish to look at and extremely mouth watering.

The Toast then becomes

A SHAHI TOAST

SO—-

Here goes the detailing:

S.No.	Ingredients	Qty	What to do	What Next	Looks like this
1.	Slices of bread	4/6	Cut into halves	Golden fried and set aside
2.	Sugar	1 katori	—–	–Add acc. To taste—–	Keep it ready
3.	Milk	1 katori	——	——–
4.	Dry fruits assorted(as per availability)	Wash, drain,	Pat dry Cut into thin slices	——-
5.	Malai	1 katori	Add little milk, if too tight,	Make into a spreadable paste
6.	Large cardamom	4/5	Remove skin	Crush coarsely

Method:

1.The catch in this recipe is🡪that it has to be prepared quickly with dexterity of action.

2.Keep oil piping hot in one kadai, and boil milk and sugar in the other and keep it ready for the next step.

3.As soon as you fry the halved slices of bread, drain, pick with a tong, dip into the milk and sugar mixture, turn side once, and immediately remove from the milk mixture asap, lest the bread slices crumble due to extra softness.

4.Lay them on a flat big plate and allow to cool.

5.Spread the malai on each fried toast evenly, now spread the sliced dry fruits on top. Sprinkle the large cardamom powder,

6.Chill in the fridge for 2-3 hours-

You gotta believe it…!!!!

Just taste it……

This is really—- SHAHI !!!

LINK IS HERE—

https://www.instagram.com/reel/DABURzbCJRf/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

So far– friends I have shared three food blogs. Did you try??

I hope you did!

What is the take on them?

Did you find anything exciting?

Looking for frank feedback!!!

Love you allllllllllllll!!!