Research "Ek Khoj"

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Today i am giving you favorite recipe called cheese broccoli soup. Here it is as follows:

Ingredients:

2 cups broccoli florets
1 onion sliced
1 3” piece bottle gourd, peeled, chopped
15-20 mint leaves for garnish
4 tbsp. Cream cheese
1 tbsp. Fresh curds
1 tsp. butter
4 cups vegetable stock
salt to taste
pepper to taste

Method:

Melt butter in a pan, add onions, stirfry till transparent.
Add broccoli, bottle gourd, stirfry further, till soft.
Add half stock, simmer for 15 minutes, covered.
Cool, add curds,blend in mixer till smooth, strain.
Add remaining stock, heat again.
Do not bring to a boil, stir in cream cheese till fully melted.
Add salt and pepper to taste, garnish with mint leaves.
Serve hot, with green chilli sauce and soup sticks.

It is easy to make and yummy to eat it. So please try out and forward the recipe to your friends and relatives.

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If you are diet conscious then this is best recipe for you:

INGREDIENTS (Nutrition)

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

method

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

It is yummy to eat and easy to make. So please try it in your home and forward it to the friends and relatives.

Ingredients

1/2 kg.Potato
1/2 lt.Milk
50gms. Kaju
Ginger
5.Green Chilli
Corriender
1.Lemon
1.Table spoon Sugar
1/2 kg.Tomato
200gms. Peas
2 Table spoon Dhania
1 table spoon Jeera
10pc.Red Chilli

Method

First boil the Potatoes and crush them. Then add salt,Ginger,Green chilli, Corriender, Lemon, Sugar
And Little Corn flour to it.Make an ovel dough and Deep fry it.
Boil Peas.
Cut Kaju Finely.
Fry dry masala & make fine powder.
Heat 2 Table spoon oil & add kaju,dry masala,Garam masala, Let it cook for 2 minutes.
Add Tomato Juice in it. Then add Milk & haldi. Let it cook.
Add Fried dough of potatoes in it
Garnish with Corriender leaves on it.
Serve hot with meal.

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Ingredients

For the Koftas

1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder

For the Tomato Curry
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
Vegetable Oil
Fresh Cilantro or Homemade Paneer

Method

For the Koftas

Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.

For the Tomato Curry

Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
Add Koftas
Garnish with Fresh Cilantro or Paneer

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Ingredients

Small Tamarind
Toor dal - 1/2 cup pressure cooked and mashed and diluted
Sambar podi - 2 tsp
Garlic - 7-8 big pods
Tomato - 1 big
Jeera - 3/4 tsp
Pepper corn - 1/4 tsp
Turmeric powder
Hing - a pinch
Curry leaves
Coriander leavers

Method

Soak tamarind in water and extract moderate thick pulp.
In 1 tsp oil fry jeera, pepper and garlic until garlic turns light brown and jeera splutters.
Cool and grind the mixture with tomato in a blender.
Boil the tamarind extract with turmeric powder, sambar podi and hing and salt.
Pour the ground mixture and bring to a boil.
Now add the diluted dal and boil again.
Season with spluttered mustard seeds and jeera and curry leaves in ghee.
Garnish with coriander leaves.

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Ingredients

for kofta

Chana dal (100 gms; soaked overnight)
Moong dal (100gms; soaked overnight)
Processed cheese (2-3 cubes)
Bread slices (2)
Ajwain
Cumin seeds
Coriander seeds
Black pepper powder
Turmeric powder
Asafoetida powder
Chilli powder
Salt to taste.
Oil to fry

for gravy

Tomatoes (1 kg)
Onions (1 large)
Green chillies (3)
Cloves
Black peppercorns
Bayleaves
Cumin seeds
Bada elaichi (1)
Cashewnuts, Almonds
Yogurt (1/2 cup, beaten well)
Garam Masala
Coriander powder
Jeera powder
Salt to taste
Oil to fry

Method

for kofta

Grind the dals, grate the cheese cubes and mix well.
Crumble the bread slices and mix in.
Add rest of the ingredients and knead into dough like consistency.
Make oval balls of 1" size.
Fry in hot oil. Keep aside.

for gravy

Puree the tomatoes, onions and the dry fruits separately.
In a wok, add oil. When hot, add cloves, bayleaves, cumin seeds, bada elaichi, peppercorns and the chillies.
Add the onion paste. Fry till golden brown.
Add the tomato puree.
When the mixture comes to a boil, add all the masalas and salt.
After it comes to a boil, add the dry fruit mixture.
Let it cook over a slow flame for a few minutes.
Add beaten curds and remove wok from flame immediately.
Add the koftas.
Serve with hot chapatis or steamed rice.

Ingredients
Corn (cooked) - 2 cups
Tomato paste - 3 tblspns.
Onion (finely cut) - 1 cup
Garlic (finely-cut) - 2 pods
Turmeric powder - 1/4 tspn.
Chilli powder - 1 tspn.
Coconut milk - 1/2 cup
Sugar - 1 tspn.
Garam masala powder - 1 tspn.
Salt
Cooking oil

Method
Heat a pan with 2 tblspns. of oil, fry the finely- cut onions, add the cut-garlic and tomato paste.
Stir well and fry for a while. Then, add the cooked corn and the dry masalas.
Add one cup of water and allow to boil.
Finally, add the coconut milk ,stir well .
Serve hot.

Ingredients:-
Oranges 3
Orange flavour powder 4 tablespoons
Sugar 3 cups
Refined flour (maida) 4 tablespoons
Milk 500 millilitres
Mawa (khoya) 50 grams + for garnish
Ghee to deep fry
Pistachios, sliced10-12

Method:-

Peel the oranges and separate the segments.
Peel each segment and remove seedsHeat three cups sugar with three cups water and cook to make a syrup.
Take refined flour in a bowl.
Add milk and whisk to make a smooth batter.
Add fifty grams of mawa and mix well.
Add two tablespoons orange flavoured powder and mix.
Add green cardamom powder and mix well.
Add the remaining orange flavoured powder to the sugar syrup and mix.
Strain the sugar syrup through muslin cloth into another bowl.
Heat desi ghee in a shallow pan.
Pour a ladle of batter and spread to make a roundel.
Fry till the underside is golden.
Flip and fry till the other side is equally cooked.
Similarly prepare the rest of the malpuas.
Take some of the syrup in another pan, add orange segments and stew for two to three minutes.
Drain the malpuas from the ghee and dip them in the syrup.
Put the stewed orange segments in individual serving bowls.
Take the malpuas from the syrup and place them over the stewed orange segments.
Sprinkle a little mawa and place another malpua over it.
Garnish with sliced pistachios and serve hot

Ingredients:-

Small rasogullas 20-25
Full cream milk 1 1/2 litres
Fresh cream 1 cup
Sugar 3/4 cup
Saffron a few strands
Pistachios 8-10
Fresh pomegranate pearls 1/2 cup
Mawa (khoya), grated1/2 cup
Almonds, blanched and peeled1/2 cup

Method:-

Blanch pistachios in boiling water.
Drain, refresh, peel and slice.
Bring milk to a boil, reduce the heat and simmer till the milk reduces to half its original volume.
Add cream, sugar and saffron and cook till sugar dissolves.
Squeeze the rasogullas to remove excess syrup and put them in a bowl.
Pour the milk-cream mixture over and set aside to cool.
Then keep it in the refrigerator to chill.
Take the rasogulla mixture out of the refrigerator and put them in individual kasore.
Sprinkle pomegranate pearls, grated mawa, pistachios and almonds and serve chilled.