Sunday, April 30, 2006

Quick Dessert - Mini Mango Cheesecake

mango cheesecake

Mini Mango Cheesecakes


We, in the SaffronHut household have been feeling a bit under the weather recently. I have received a lot of comments and emails from my blogger buddies inquiring about us. I am really touched and feel very lucky to have made so many friends in cyberspace in such a short while. THANK YOU all very much, for the well wishes!!

We are all bouncing back to normal health - that makes us sound a bit like rabbits doesn't it? Whoever "bounces back" to normal health? Ok, let's just say that we are feeling pretty much back to our normal selves. Ok, I have a few friends that might snicker at that idea too - us? normal? he he!!

well, anyways, illness or no illness, I didn't want to miss contributing to lovely Indira's “Jihvā For Mangoes event.

As I lay in bed, several ideas raced through my mind. What could I make with mangoes?

How about the ever popular "Poori and Aamras"? Nah, didn't feel up to frying pooris!
How about "Amarkand?" that delectable union of srikand and mangoes? Nope, didn't have time to make srikhand.
How about "Mango Moorkootan?" a typical palakaad delicacy - a sweet, sour and spicy combination of tangy yogurt, ripe mangoes, sweet coconut and fiery green chillies? No, didn't have any shredded coconut in the freezer.
Ok, how about "Mango with yogurt rice?"a combination that may sound weird to some, but is a well loved dish in some households.
How about a "Mango Pie?". Hmmm, I would have to go shopping for ingredients.
Ok, let's see what's in the pantry...

I rummaged around and found a box of Jello No-bake Cheesecake - a relic from the days when I was trying out different boxed mixes from the store. I like cheesecakes in general and was curious to see if the boxed mix comes close to the real thing. Take my word for it - it does not!! and contrary to what the name might suggest, it does not have any Jello in it!

So, armed with the boxed mix for cheesecake, some nuts, a lemon and a mango, I came up with "Mini Mango Cheesecake". From my previous experience with the mix, I knew that the basic mix needs a little something to hold it's own against the lusicousness of the mango. I pepped it up with a little lemon and orange zest. Perfect! just the right amount of tartness to offset the creamy sweetness of the filling. The citrusy undertones go well with the sweet/sour taste of the mango. Btw, if the filling for a cheesecake is tart, is it still a cheesecake????

The assembly of the cheesecake is very simple. I just followed the instructions on the box with a few simple additions.

mango cheesecake closeup

mini mango cheesecake



Ingredients:
1 box of Jello No Bake Cheesecake mix (I just used half of the box contents)
2 tbsp butter or margarine
1 tbsp sugar
3/4 cup milk (2% milkfat)
1/2 tsp lemon zest
1/2 tsp orange zest
8-10 walnuts
1 ripe mango
a few strawberries for garnish

Method:

  1. Spread the walnuts in a single layer in a microwave safe plate and nuke for 1-1.5 minutes. Alternatively, you can roast them in the oven or in a heavy bottomed pan on the stove.
  2. Cool and roughly chop/powder them in tiny pieces.
  3. To prepare the crust, mix 1/2 the crust mix packet, 1 tablespoon sugar, 2 tbsp melted butter (or margarine) and the walnut powder.
  4. Line a mini-muffin pan with paper cups.
  5. Spoon 1 tbsp of crust mix into each paper cup. Press well with fingers or with a small rounded spoon. The mix will cover the entire bottom and a little bit of the sides.
  6. Refrigerate the crusts while you prepare the filling.
  7. For the filling, mix 3/4 cup of cold milk with 1/2 the contents of the filling mix from the box.
  8. Beat with a wooden spoon till the filling thickens and gets fluffy. The directions on the box advise beating with a electric mixture, but I like the old fashioned way of mixing with a spoon. This so, because it gives the arms quite a workout and also because I don't own an electric mixer!
  9. Add the lemon and orange zest to the filling.
  10. Refigerate the filling mixture for 1 hour
  11. Spoon the filling onto the chilled crusts.
  12. Top with diced mango and garnish with chopped strawberries

Makes for nice bite sized dessert nibbles. Because these were made in a mini muffin tin, they were just the right size to pop whole into the mouth. You can use this same recipe to make a regular sized cheesecake and top with sliced mango.

This is my contribution to the event “Jihvā For Mangoes” .



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Monday, April 24, 2006

Smelly Cat, Smelly Cat - Mooli Paratha

mooli parathas

Mooli Parathas


Smelly Cat, Smelly Cat,
What are they feeding you?
Smelly cat, smelly cat
It's not your fault....


Does anyone remember this song from the TV sitcom "Friends"? The antics of these 20 somethings (later 30 somethings) would be something we would look forward to. Of course this was before our 2nd child and before our first one was old enough to understand what was going on. When he was around 6, we had to stop watching a lot of TV shows! My goodness, the stuff they get away with on prime time TV!

These days however it is a different set of challenges. A lot of times, we are not even awake for prime time TV. It is not unusual in our house to find the TV set blaring, hubby and yours truly sprawled on the sofa and loveseat (yes, I'm short!), pretending that we are watching, but actually in la-la-land - fast asleep, and kids staring at the TV!! The kids are probably watching all sorts of stuff we would never let them watch if we were awake!!

Must make for interesting conversation at the school bus stop:

"Hey did you watch the 9:00 show last night?"
"I can't, I'm not allowed to!"
"well, me neither, but mom and dad were asleep and I didn't want to turn off the TV in case they woke up!"


Anyways, back to Friends. I used to crack up when I heard Phoebe sing this song. I thought of this song this morning as I was grating daikon radish.

The first time I made this, I had the grated radish sitting in a bowl on the counter.

Hubby was the first one to wake up: "Sniff, sniff?? Did something go bad? I think we need to clean out the fridge and throw some old stuff away! or maybe it is the garbage can"

Next was our son: "Eww...What is that smell? I think something crawled into our house and died"

Our second one was very little at that time so - "Ga ga..goo goo". Translation: "Phew, even my diaper doesn't smell like this on my worst days!!"

I'm exaggerating of course! The radish does smell a bit funky, but it is not that bad! These days, I make sure to keep the radish covered in a container with a tight fitting lid. No more funky smells :)

The radish does emit a very sulfurous odor when it is marinating, but after it cooks, mooli or radish parathas taste heavenly and what's more, they smell heavenly too!

Do give it a try, you will be hooked forever. This packs very well for school lunches, picnics, travel. All it needs is some spicy pickles and soothing yogurt to make a complete meal.

I also make a large batch of these and freeze them. Simply layer with sheets of wax paper and wrap in a double layer of aluminum foil. When you want to eat it, just pull out however many you need and warm either in the microwave or on a hot griddle. I prefer the second method because it also crisps up the parathas nicely.


filling

round of dough with radish filling



dough with filling

dough ball with filling inside



rolling out the paratha

rolling out the paratha




Ingredients:

1 cup of daikon or white radish, peeled and grated
1 tsp fresh grated ginger
2 green chillies, finely chopped
1 tbsp coriander/cilantro leaves, finely chopped
2 cups chappati flour (I use Golden Temple atta)
salt to taste
Oil to fry

Method:

  1. Mix the grated radish, grated ginger, chopped green chillies, chopped cilantro and salt.
  2. Leave to marinate for 30 mins to 1 hour. Keep the container tightly closed :)
  3. Take handfuls of this mixture and sqeeze well to remove the juice
  4. Add this juice as required to the chappati flour. Add 1 tbsp oil and mix to make a soft dough.
  5. Knead well and let it rest for 30 mins to 1 hour.
  6. Roll out small balls of the dough.
  7. Fill with 1 tsp of the filling. Start out with a small amount and once you are comfortable with the process, you can gradually increase the amount of filling.
  8. Roll out the dough with a rolling pin. Dust liberally with more flour as you are rolling.
  9. Gently pat off the excess flour and roast on a hot griddle.
  10. Fry one side for 1 minute and then turn over and brush with a little oil.
  11. When the second side is done and golden brown, flip and brush with a little oil on that side too.
  12. Serve hot with pickles or cool and freeze.


stacking the paratha

preparing to freeze

for the freezer

ready for the freezer



Instructions for freezing:

  1. Let the parathas cool completely.
  2. Cut squares of wax paper a little larger than the parathas.
  3. Spread out a square of aluminum foil
  4. Alternate the parathas with squares of wax paper
  5. I usually make stacks of 10 parathas in one bundle
  6. Tightly wrap the aluminum foil
  7. Label with date and contents and put this stack in a freezer bag
  8. This lasts for several months in the freezer


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Monday, April 17, 2006

Repentant Breakfast - Paneer Bhurji

paneer bhurji

Paneer Bhurji with toast


"I knew it! You were blogging, weren't you?"

I turn to see my son standing in the doorway of the office room. He has this accusing look on his face (or so it seems to me)

"You are always on the computer, mom!, I can't even use it anymore"!!

I can remember the days when the shoe was on the other foot, so as to speak. I would be the one catching him hogging the computer all the time.

My family thinks that I am addicted to blogging. I have to guiltily admit that I too think that I am. I am always running upstairs to check my blog for comments or respond to comments. I cannot pass by the office room without checking the computer.

Picture this: Family Movie Night - we are sprawled on the floor watching a movie with the kids. We take a break to make some popcorn. As the kernels pop in the microwave, I quickly slip upstairs to check my blog. I come back thinking no one would have noticed, but the smell of burnt popcorn in the microwave tells my sorry story. How was I to know that the popcorn setting on the microwave does not work for these new mini-bags that we picked up?

"You went upstairs to check your blog didn't you"? is the unspoken question hanging heavily in the air. I furtively throw the burnt bag away and put a fresh one in, thinking that no one will notice and sit back down to watch the rest of the movie.

It used to be, that my first activity on waking up would be to go downstairs and make a good cup of chai. Darn it, I had even blogged about this! These days, my first activity is to go to the computer and check my blog - sometimes even before I brush my teeth!!

There was one day when I was so busy blogging, I didn't realize how much time had passed and I *ahem* forgot to make dinner!!

I can almost see the headlines in the newspaper:

"Suburban mom forgets to feed kids as she shoots pictures of food"

"Starving kids wonder if aliens abducted their mom and substituted a photo fiend from planet Blogcury in her place"

Dear fellow bloggers, am I alone in my near fanatic desire to blog all the time? How much time do you spend blogging?

Is there help for people like me? Is there a "Bloggers Anonymous" ?

Anyways, back to the story. After the Family Movie Night fiasco, I made them a good breakfast the next day. My version of "Paneer Bhurji". This is quick dish despite the fact that it is made from scratch.

I think they forgave me after eating this :-)

paneer bhurji breakfast

Paneer Bhurji


Ingredients:

4 cups of 2% or whole milk (1 cup per person)
1 tbsp vinegar or lemon juice
1/2 small white onion, chopped very fine
1 tbsp oil
2 green chillies, chopped
1/2 tsp jeera seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida powder
cilantro leaves for garnish
salt and pepper to taste

Method:
  1. Add the turmeric powder and salt to the milk. Mix well.
  2. Heat the milk in a microwave safe bowl till it starts to bubble and almost boil over. For 4 cups of milk, for me, it takes 7-8 minutes in a 1000 watt m/w oven.
  3. Slowly add the vinegar. Be very careful as sometimes the pent up steam can cause the milk to bubble over.
  4. The milk should start to curdle and break into small chunks of cheese.
  5. Step 2 can also be done over a gas/electric stove if preferred. I just like the convenience of the microwave and ease of cleanup.
  6. Line a tea strainer or small colander with a coffee filter and strain the milk cheese through it. Let this drain while you get the other ingredients ready. You can also press with the back of a spoon to squeeze more of the whey out.
  7. Heat 1 tbsp oil in a saucepan.
  8. When the oil is hot, add the jeera and then the asafoetida.
  9. When the jeera seeds sizzle, add the chopped onions and green chillies.
  10. Fry the onions till they are translucent.
  11. Add the milk cheese mixture and fry for a few minutes to incorporate well.
  12. Add salt and pepper to taste
  13. Sprinkle with chopped cilantro leaves and serve.

Variations: You can add more veggies if you wish. I avoid tomatoes as that will make the bhurji soggy, but capsicum, peas, carrots would be good choices. You can also add garam masala to spike it up a bit. My family likes this fairly plain, so that's how I make it.



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Wednesday, April 12, 2006

Tiffin Time - Coconut Sevai

sevai closeup

Coconut Sevai


Does anyone do Tiffin anymore? err...what is Tiffin you ask? Tiffin is an old-fashioned word for a light lunch or dinner. The word and concept are quite commonly used in the southern parts of India and usually in homes where breakfast is not the norm.

When I was growing up, we usually did not eat breakfast in the mornings. A big glass of milk usually fortified with a malted "powder du jour" - Bournvita, Ovaltine, Horlicks or Complan depending on whose advertising seemed most attractive at that time and also on what the majority of the kids in the neighborhood were drinking. I used to detest, simply detest those horrible mixes and still shudder at the sight of Complan bottles lined up in the stores. I think my mother must have tried every powdered mix available in the hope that I might take a liking to at least one! No such luck! I hated them then and I hate them now!! Mornings were blissful only after I got old enough to graduate to drinking tea in the mornings! Ahh chai !

So, anyway, breakfast being such a simple or non-existent affair, the highlight of the day was "Tiffin". We would usually eat tiffin around 3 or 4 in the afternoon and because there was plenty of time to cook tiffin, all sorts of exotic creations would make an appearance every now and then in the midst of the humdrum grub like idlis and upmas. Cutlets, vadas, pakoras, kachoris would be the stars of the show in these afternoon tiffins.

Today, I often put together a similar show for Tiffin, usually as a stand-in for dinner or lunch. However, the star of a show often needs a supporting cast. That's where the "Coconut Sevai" comes in. It provides a pleasing counterpart to the fried, spicy stuff and can still shine in its own right. It is really easy to make with convenient packets of dried rice noodles from the asian stores and takes 10 mins from start to finish.

I make several varieties of sevai - coconut, lime, tamarind, sweet with jaggery. My favorite however, is coconut.

Flavored with fresh shredded coconut, studded with crispy fried cashew nut pieces, spiked with tangy salt-cured chillies and fragrant with corriander and curry leaves - can you resist the allure of coconut sevai?

Ingredients:

1/2 packet dried rice noodles
1/2 cup fresh/frozen grated coconut
handful of cashew nuts
2 tbsp oil
1 tbsp mustard seeds
1 tbsp udad dal seeds
1/2 tsp asafoetida
4-5 salt cured chillies
2-3 green chillies
a sprig of curry leaves
cilantro leaves for garnish
salt to taste

Method:

The rice noodles are cooked very similar to pasta - in lots of generously salted boiling water.
  1. Boil plenty of water in a large pot
  2. When the water comes to a rolling boil, salt generously
  3. Add the rice noodles. They cook very quickly, so watch carefully and take off the flame when they are almost cooked. They will continue to cook as they drain.
  4. Drain well and let cool a little.
  5. When the noodles are slightly cooled, I like to make criss-cross cuts in the mass of noodles with a sharp knife so as to break them up a little bit.
  6. Heat 2 tbsp oil in a saucepan.
  7. Add the mustard seeds and when it barely start to pop, add the asafoetida, cashewnuts and the salt-cured chillies.
  8. When the cashewnuts are fried to a golden brown color, add the shredded coconut and the curry leaves and green chillies.
  9. Fry for a few seconds.
  10. Add the rice noodles and mix well.
  11. Add salt to taste.
  12. Sprinkle with cilantro leaves and serve.

This is wonderful with coconut chutney or tomato-onion chutney, sambhar or mor kozhambu.



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Monday, April 10, 2006

Humble Offering - Poha


onion poha
Plate of Onion Poha


In Hindu mythology, there is a story of Lord Krishna and his childhood friend Sudama. They studied together as children and then went their separate ways - Lord Krishna became the Supreme One and Sudama went on to lead the life of a poor householder.

When Sudama fell into hard times and was in need of money, his wife suggested that he ask his friend Krishna for help. So Sudama set off, with a small bundle of "Poha" or flattened, dried rice that he borrowed from a neighbor.

When he saw the opulence of Krishna's palace, he was ashamed of his humble gift, and tried to hide it. Krishna was overjoyed to see his old friend and hugged him. He felt the small bundle and snatched it from Sudama saying "What is this? why are you hiding my favorite food?" and immediately put a handful in his mouth. He was about to take a second handful, when his wife stopped him. She said that one handful was sufficient for both this life and the next.

Sudama was puzzled by this, but didn't say anything. After a joyous reunion, he returned home without telling Krishna about the reason for his visit.

When he came home, he was astonished to see a huge mansion where his small hut used to be. His family came running to him and told him of the miracle that had happened in his absence. He immediately understood that even though he had not told the Lord, the reason for his visit, he had received His blessing and he realized what Krishna's wife had meant.

Humble offerings, when given with devotion, are elevated to the grandest of gifts!!

The "Poha" in this story is very simple, flattened and dried rice. It is a staple in the pantry of most indian kitchens and although it is typical peasant food, it is found in all indian households, rich or poor.

When seasoned with spices and gently steamed, it has a "melt-in-the-mouth" texture and fantastic aroma.

It is typically served for breakfast and is quite light and nutritious. My mom used to make this for a snack when I came back from school and I would pounce on it much like Krishna did in the story!

Despite its humble background, Poha makes a wonderful supper or a potluck dish. When garnished with coconut, fresh tomatoes and cilantro, the vibrant red, green and white against the brilliant yellow of the turmeric infused poha never fails to elicit some "oohs" and "aahhs" !!

So, here it is - Onion Poha - humble, earthy, delicious.

poha uncooked

uncooked poha




Ingredients:

2 cups of poha (thick variety)
1 medium onion
1-2 green chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
juice of 1 small lime/lemon
a few curry leaves (5-6)
salt to taste
a pinch of sugar (optional)
1 tbsp fresh/frozen shredded coconut
1 small tomato
a handful of cilantro leaves

Method:

  1. Wash the poha well in several changes of water.
  2. Set aside for 30 mins to 1 hour
  3. Heat 1 tbsp oil in a pan
  4. Add the mustard seeds and when they pop add the curry leaves, chopped onions and chopped green chillies.
  5. Saute the onions till translucent
  6. Add the soaked poha
  7. Add the salt, sugar and turmeric powder and stir well.
  8. Cover the pan with a lid and let poha steam for 8-10 minutes. Sprinkle with a little water if it seems to burn at the bottom.
  9. When the poha is well cooked, turn off the flame.
  10. Add the lemon juice and mix well.
  11. To serve, garnish with fresh chopped tomatoes, grated coconut and cilantro leaves.

The crunchy, sweet juiciness of the tomato provides a wonderful contrast to the soft lemony bite of the poha.




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Thursday, April 06, 2006

A Foodbloggers Meme Around the World

spicebox cr



Anthony of Anthony's Bachelor Cooking tagged me for this meme. My first one - Yay! I'm honored to be tagged for a meme. It makes me feel like I've finally "arrived" !! Thanks Tony!

So here goes....

1. Please list three recipes you have recently bookmarked from foodblogs to try:

a) Green Jackfruit's - Sandwich with Delicious Yogurt Spread: Yummy! I can imagine the tangy, warm, gooey taste with each crunchy bite!

b) My Treasure...My Pleasure's - Kerala Porotta. I've had this in restaurants and thought that this is one dish that is impossible to make at home! I was so happy to be wrong :)

c) Mahanandi's - Sorghum Roti (Jowar Roti): This sounds so nutritious and delicious! Simple, hearty and rustic - cooking at it's best.

2. A foodblog in your vicinity:

Oh, the Internet makes the world so small!! everyone is just a click away ...

Ashwini from Food For Thought is/was the closest one in the midwest, but she's moving to greener pastures!!

3. A foodblog (or more) located far from you:

a) Samyal in Chennai
b) Anthony's Kitchen in Mumbai
c) Pushpa's Culinary Studio in Switzerland


4. A foodblog (or several) you have discovered recently (where did you find it?):

I'm happy to see so many new blogs come up! I'm having a hard time finding the time to read them all everyday :). So many new things to learn and try. Here are 3 that I found recently:

a) Happy Burp. New blogger from Germany - She introduced herself on my blog.
b) Vineela's Cuisine . Lot's of new recipes. I think she found me and I followed her trail!!
c) What's For Lunch Honey. Happy Burp's neighbor in Germany eh?

5. Any people or bloggers you want to tag with this meme?

Hmmm ... Cooking Medley You're IT!

Wednesday, April 05, 2006

Fabulous Fakes - Samosas

samosa

Shamosas - Fabulous Fake Samosas


"You know what I want for my next birthday?" says my daughter.
"what?", I say, only half listening.

"I want a Diamond necklace" she says
"uh huh", I say, engrossed in surfing the 'net.

"You know that Diamonds are my favorite gems, right?"
"ummm", I say, still googling.

"and because I love Pearls , I think I want a Pearl necklace too. Can I get both? or maybe one necklace with both Diamonds and Pearls?"
"huh? what? did you say diamonds and pearls"?, I say, finally snapping to attention.

Whatever happened to "I want cake and balloons" or "I want a Barbie doll for my birthday" ? Never mind the fact that she had her 6th birthday about 3 weeks ago, and never mind that she already has a jewelry box full of jewelery (all fake of course!), she is already planning her 7th birthday! Looks like she is becoming quite the little woman.

There used to be a store in the Mall that was called "Fabulous Fakes". They sold all kinds of pretty trinkets and jewelery - good eye candy. I didn't buy anything there, but used to go there to browse for good jewelery patterns. Unfortunately they went out of business. Looks like there wasn't a huge market for fake jewelry!! Surprising huh?

What's the point of this story you say? Well, the point is that "Fabulous Fake" is an excellent description for this appetizer I came up with yesterday :)

It is a take on the Indian "Samosa" - a turnover filled with a spicy mixture of potatoes and peas. Read Wikipedia's description here. Instead of the traditional filled triangle, I opted for a puff pastry "cup" filled with a mixture of potato and spices. Since my daughter hates, yes, hates peas, I omitted it.

Unlike the samosa, where the filling in completely ensconced in the pastry shell, this version has the filling sitting in a little pastry cup, so the yummy filling is visible and tempting.

I came up with "Shamosa" as the name for this treat - "sham" as in fake - get it? I thought it was rather clever and was giggling all day over it!!

This is my second entry to VKN's MyDhaba blog event - VCC # 4.

Made in little mini-muffin pans, these Shamosas, are just perfect as finger food and can be elegantly and delicately popped into your mouth. Perfect for an afternoon tea - "Pinkies Up!"


Ingredients:
1 sheet of frozen puff pastry (Pepperidge Farms)
2 small potatoes
2 red chillies
2 tsp corriander seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
1 small pod of garlic
1/2 tsp minced ginger
1 tsp oil
1 tsp cilantro leaves
salt to taste


samosa spices

spices - coriander, cumin and red chillies



samosa filling

potato filling



samosa to bake

Shamosas in mini muffin pans, ready to bake


Method:
  1. Thaw the puff pastry sheets for 40 mins. The instructions may differ for other brands.
  2. Preheat oven to 400 degrees F.
  3. Boil the potatoes and dice into small cubes. (I just microwaved them in a bowl of water)
  4. Coarsely crush the spices in a mortar and pestle. I happen to love the taste and texture of freshly ground spices. You can use garam masala or finely powder the spices.
  5. Heat 1 tsp oil in a frying pan.
  6. Add the asafoetida powder
  7. Add the spices and fry till fragrant.
  8. Add crushed ginger and garlic.
  9. Add the potatoes, turmeric and salt.
  10. When they are well mixed, add the cilantro leaves and allow to cool in a bowl.
  11. Roll out the pastry sheet till it gets slightly flattened.
  12. Cut into 3 inch squares.
  13. Put each square into an ungreased muffin pan.
  14. Add 1 or 1.5 tsp of filling in each cup
  15. Bake at 400 degrees for about 12 minutes or until golden brown and crispy.
  16. Serve wth condiments of your choice (tomato sauce, chilli sauce, coriander chutney, or tamarind chutney)
  17. One sheet of pastry dough makes about 25 shamosas.

ps. When I was taking the picture of the stacked samosas, there were 4 kids playing hide and go seek in the room. One was hiding behind the plant that you see in the background and one was under the table where the samosas are. I had strict instructions to not reveal their hiding place, but now that the game is over ....:) :)



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Monday, April 03, 2006

Spring into Green - Cream of Broccoli Soup

Cream of Broccoli Soup

Cream of Broccoli Soup


It is supposed to be "Spring", but out here in the midwest, there is no sign of it yet!! The weekend was cloudy, windy, rainy and bleh! We wanted to enjoy this weekend of spring break and decided to just stay in at home and get cozy - switch on the fireplace, cuddle under blankets, watch movies and eat comfort food - so that's what we did.

Cream of Broccoli soup ranks high in my son's list of comfort food. From the time he could eat solids, he has loved spinach, broccoli and all things green. This weekend I decided to surprise him with his favorite soup. He was upstairs playing with a friend but his nose lured him downstairs. "I thought I smelled c-o-b soup!!!" He was delighted and waited impatiently while I took a few pictures of the soup.

I had a couple of hungry kids waiting to devour the end result, so I couldn't take a picture to my satisfaction, but the soup went down very well!!

I make it very simple, without a lot of added ingredients so the flavor is very simple and mild.

Creamy, Velvety, Smooth, Comforting, "Bowl of Green Goodness" - Cream of Broccoli Soup

Ingredients:

1 cup of chopped broccoli
2 cups of milk
1 tbsp flour (All Purpose/maida)
1 tbsp butter
1/2 of a small piece of garlic (optional)
1 tbsp chopped white onion
salt and pepper to taste

Method:
  1. Finely chop the broccoli, garlic (if using) and onion. Chop really fine so that you can avoid having to puree or blend the soup later.
  2. Heat the butter in a saucepan.
  3. Add the onion and garlic and saute till translucent.
  4. Add the flour and saute till the flour turns a light brown and has a slight nutty aroma.
  5. Add the broccoli and saute a little.
  6. Add the milk and stir with a whisk to avoid lumping.
  7. Heat/boil till desired consistency.
  8. Add salt and pepper to taste.
  9. Garnish with a small microwaved floret of broccoli.
  10. Serve with garlic bread.




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