Easy Broccoli and Mushroom soup

Easy mushroom and broccoli recipe

This is a very quick, easy and healthy recipe of having a filling broccoli and mushroom soup. Been thinking of making this soup and coincidentally it was a 'soup theme' week in one of the cookery groups I am in. Hence just experimented with this recipe of my own.

Wanted to write this recipe as soon as possible before I forget the measurements :)

Ingredients

Broccoli florets- 2 cups

Button mushrooms - 1 cup

Onion - half of one med size 

Garlic - 2-3 cloves

Water - 1 cup

Celery sticks - 1-2 small ones

Salt, pepper, herb seasonings

Milk - 1 cup

Olive oil- 1 tspn

Butter - 1tspn

Flour - 1 tspn

Method

• Wash the broccoli and mushrooms well and measure out the required proportions and keep aside.
• Saute the onion and garlic in a bit of olive oil until soft in a pressure pan.
• Add roughly chopped mushrooms and saute until the water is removed from the mushrooms.
• Add chopped broccoli ,water and celery sticks and close the lid, cook it in the pressure cooker for one or 2 whistles.
• Remove the celery sticks and discard and then liquidize the mixture
• Make a thin white sauce by heating a spoon of butter in a pan, add a spoon of whole wheat flour and pour in the milk, whisk well and pour this into the soup.
• Season the soup with salt, pepper and herbs of your choice.
• I threw in some bagel chips instead of croutons for that perfect crunch in the soup :)

enjoy! 

Broccoli - mushroom - walnuts sandwich

A very simple and easy filling to make for  quick sandwich and can I say it is tasty too:) yes it was !!

Ingredients for the filling
Mushrooms- 200 gms
Broccoli - 200 gms
Garlic- 3-4 pods
Green chili - 1-2 
Salt and pepper 
Walnuts- coarsely crushed - a handful
One cheese cube

Method
Coarsely chop mushroom and broccoli and cook in high flame with grated garlic and green chilli and season with salt and pepper

Assembling the sandwich
Put on the sandwich maker and wait for the iron be hot. Place a slice of bread and then spread the filling generously. Sprinkle some grated cheese and also throw in some crushed walnuts. Cover it with another slice of  bread and close the lid of the sandwich maker. Grill it and serve it hot with tomato sauce and green chili sauce.
Enjoy!

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Broccoli soup

First thing I would say about this soup is it is very easy to make and tasty too, and how I love that vibrant green colour of the soup. And yea this was made for my kid's evening snack and it was garnished with  home made tomato garlic bread croutons, and yea kids enjoyed it.

Following is the recipe

Ingredients
Broccoli head - one
Garlic - 2-3 cloves
Ginger - a small piece
Onion - one med size
Milk - 1.5 cups
Salt and pepper
Bread croutons

Method
Wash the broccoli florets in hot water with salt and turmeric powder, throw in a pressure cooker along with coarsely chopped onion, garlic and ginger and also add half cup of water and half cup of milk. Pressure cook for one whistle in high flame and remove from stove. Open the lid of the cooker and blend the ingredients, I used a hand blender for blending. Add the remaining milk, salt and pepper powder.

At this stage if you want your soup slightly thick mix a tspn of corn flour or arrowroot powder in a 1/4 cup of water and add to this and bring it back to flame and let it boil while the soup thickens. (I skipped this step). Alternately you can add cream instead of milk if you want a thicker soup and avoid corn flour.

Serve hot with toasted bread croutons and a dollop of butter.
Enjoy! :)

Vegetable momos with chilli garlic chutney

Have made this before and I have a pic and recipe in my page , but this time I made it a lot more simpler, tastier and quicker. Though it doesn't have the perfect shape of the momos I promise it tastes good. Anyway let me get into the recipe and you all make it to believe it is simple, quick and tasty!

Ingredients 

For the momo wrap

Whole wheat flour - 1 1/2 cups

Cooking oil - 2 tspns

Salt - a pinch

For the filling

Carrots - 1/2 cup ( finely chopped)

Broccoli - 1/2 cup ( finely chopped)

Shallots - 4-5 no.s ( finely chopped)

Green chillies - 1-2 ( finely chopped)

Garlic and ginger  - 2 tspns (finely chopped)

Soya sauce - 1 1/2 tbspns

Tobasco sauce - 1/2 tbspn

salt

For the chutney

Garlic - 5 cloves

Dry red chillies - 2 

Tomato sauce - 2 tbspn

Rice vinegar - 2 tbspn

Salt and water - as required

Method

Knead the flour and oil with salt and water to a smooth dough and keep aside

Mix all the ingredients for the filling and check the taste and keep aside./ Instead of chopping the vegetables separately you can throw in a food processor and chop it at one stretch the way I did :)

Blend all the ingredients for the chutney and check taste and keep aside.

Make 5 balls from dough. Take the rolling pin and roll out one ball not too thin and not too thick but ofcourse thinner than you roll out for chapathi and and cut into four pieces. Keep the filling in each triangle, fold and seal its sides carefully. Make sure the filling stays in.

Mean while keep the steamer on the stove with the required amount of  water for boiling. Place the sealed momos over the steamer and steam cook for around 10-12 minutes or until it is cooked.

Remove and serve hot with the chilli garlic chutney. Repeat the same for other dough balls.

Make sure you enjoy it hot!! 

Note : There are no limitations for the fillings for momos, you can make you choice of veg and no-veg fillings.

Usually it is made with white flour or maida, but whole wheat flour tasted equally good and is healthy too.

Even in the chutney make sure you get a balance of sweet and sour taste and you are privileged to alter the quantity of its ingredients according to your taste.