Cabbage Soup is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers, vision loss, and many more.
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Ingredients
½ Cup Cabbage
1 Cup Bottle Gourd
2 Onions (Medium Size)
Salt as Per Taste
Black Pepper as Per Taste
Vegetables for preparation
1 tsp onion
1 tsp carrot
1 tsp cabbage
*All vegetables are finely chopped
How to make Cabbage Soup
Cut All Vegetables into Big Cubes.
Add 7-8 Cups of Water and Pressure Cook Them.
When Cooked, Strain, and Keep Aside.
Take A Pan and Add All Finely Chopped Vegetables with Stock and Cook For At Least 20 Minutes.
Apple Peda is a very easy cute apple-shaped milk peda that is made with the milk powder, milkmaid, and milk.
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Ingredients
Khoa (with or without sugar) – 100gms
Grated paneer – 100 gms
Milk powder – 100 gms
Icing sugar or artificial sweetener – 2-3 tbsp
Cardamom powder – 1/2 tsp (optional)
How to make Apple Peda
In a pan add milk powder, condensed milk, warm milk, and whisk well without any lumps. This should be done before switching on the flame.
Now switch on the flame to medium-low and stir continuously with whisker for avoiding lumps. Cook until it starts to leave the sides of the pan.
Once it starts to leave the sides of the pan, add melted butter and give a quick mix.
Cook until you acquire a thick sticky consistency. When done switch off the flame.
Let it cool down for 10 minutes.
Grease your hands, smoothen the dough well with your hands and make small balls, dig a small dent on the top center of each peda with the finger.
These all should be done when the mixture is warm.
Insert a clove upside down in it and with the help of a brush paint the peda with red food color same as a small apple.
Repeat the same until the entire mixture finishes.
Set aside for at least one hour or keep refrigerated for best results. The pedas will be chewy while eating immediately, but after one hour you will get the perfect texture.
Homemade Ice Cream Recipe comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American).
The custard-style ice cream starts with a cooked base enriched with egg yolks, sugar, and cream. This style of ice cream has the smoothest, creamiest, richest texture and flavour.
Philadelphia-style ice cream contains no eggs, eliminating the need to cook a base. The texture is lighter and more delicate than custard-style ice cream. It’s also faster to make because there’s no cooked base to cool before churning.
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Ingredients
8 egg yolks
1 cup granulated sugar, divided
1 cup heavy cream
3 cups half-and-half
Pinch salt
1 tablespoon vanilla extract (optional)
How to make Homemade Ice Cream Recipe
In a medium bowl, whisk together the egg yolks and half of the sugar. Set aside.
In a medium saucepan, stir together the cream, half-and-half, salt, and remaining sugar.
Heat the mixture over medium-high heat, stirring often, until it comes to a simmer, then reduce heat to medium.
Add about 1/2 cup of the cream mixture to the egg mixture while whisking constantly (this helps prevent the eggs from cooking).
Repeat with another 1/2 cup of the cream mixture.
Using a heatproof spatula, stir the cream mixture in the saucepan constantly as you pour the egg mixture into the pan.
Cook, stirring constantly until thickened and mixture coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
Strain the mixture through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Set the bowl in an ice bath and stir the base occasionally until it’s cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 hours or overnight.
CILANTRO CHUTNEY | CILANTRO MINT CHUTNEY | CILANTRO CHUTNEY RECIPE
Indian Cilantro Chutney (or chatnis) are savory, vibrant, and exploding with flavor, with a thin, saucy consistency. In this green chutney recipe, cilantro creates the basic sauce that serves as a condiment for many Indian snacks, street foods, and sandwiches. The serrano chile gives it quite a blast of heat, so useless if you like a tamer sauce. Try this chutney in place of your favorite hot sauce.
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Ingredients
1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves
1 1/2 teaspoons dried
mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeno pepper, seeded and coarsely chopped
1/2 small onion, cut up
How to make Cilantro Chutney
Place all ingredients in a blender container or food processor.
Cover and blend on high speed, stopping the blender to scrape sides occasionally, until smooth, about 1 minute.
BHAKARI | WHEAT BHAKARI | JOWAR AND WHEAT FLOUR BHAKARI
Bhakari is a round flat unleavened bread often used in the cuisine of the states of Maharashtra, Gujarat, Karnataka and Goa in India, along with several regions of western and central India, including areas of Rajasthan, Malwa, and Karnataka. It is coarser than a regular wheat roti.
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Ingredients
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
How to make Bhakari
Combine the flour, salt, oil, milk, and half the water in a bowl.
Mix using a wooden spoon or fingers.
Add more water, 1 tablespoon (15 ml) at a time until the
dough forms a ball.
Knead the dough with lightly oiled hands for 10 minutes.
The dough should be fairly firm. Allow the dough to rest, covered with a dishcloth, for 15 minutes.
Divide the dough into 4 to 6 pieces.
Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat.
Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom.
Frappe Coffee is a foam-covered iced coffee drink, made with instant coffee. It was accidentally invented in Thessaloniki, Greece in 1957. It is a very popular coffee drink in Europe.
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Ingredients
1tbspinstant coffee— (I prefer Nescafe)
1/4cupwater
1cupcold milk
sugar or other sweeteners to taste
3-4ice cubes or 1/2 cup crushed ice
How to make Frappe Coffee
In a blender combine hot water, instant coffee, and sugar and blend until very frothy.
Fill a tall glass with ice and pour the coffee mixture. Add milk.
LENTIL SOUP | LENTIL SOUP RECIPE | RED LENTIL SOUP
Lentil soup is quite possibly the least sexy sounding soup on the planet. Dried lentils are best for lentil soup. You can use most types of lentils for this recipe – brown, green, red or yellow, though it will affect the color of the soup.
Table of Contents
Ingredients
2tbsp olive oil
1onion, chopped(white, brown, yellow)
2garlic cloves, minced
1large carrot, chopped (about 1 1/4 cups)
2celery ribs, chopped (about 1 1/4 cups)
2 cups / 400gdried lentils, green or brown, rinsed (Note 1)
Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavor base of the soup.
Add all remaining ingredients except the lemon and salt. Stir.
Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn the heat down to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold the lid with a tea towel and blend then transfer back into the pot.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Dressing
Chopped fresh parsley, for garnish
Warm bread, to serve
Note
This freezes extremely well! Or keeps in the fridge for 3 to 5 days.
