Sunday, January 13, 2019

Broccoli Cheese Soup

It is winter time in most parts of India and soups top the list when we talk about comfort food in this chilling weather. A hot steaming cup of soup instantly provides the body warmth along with the nutrients and essential vitamins.

Earlier I had shared the recipe for Tomato Soup, Vegetable Noodle soup & Sweet corn soup. In this post, I will be sharing a really easy recipe for awesomely delicious & creamy Broccoli Cheese Soup.  You can check out more salad & soup recipes by clicking here.

Broccoli is really good for health as it contains vitamins, iron, zinc, potassium & magnesium etc. It is often recommended for weight loss also because it is low in calories too. I had had Broccoli Cheddar Cheese soup once in a restaurant & instantly fell in love with it. The hint of cheddar cheese balances the taste of broccoli, enhances the flavour of soup & adds a rich creaminess to it. I tried making this soup without cheese also but trust me don't skip the cheese unless & until you are a vegan or cheese is completely off-limit for you. 

Vegetable stock is used in this recipe. You can either buy it directly from market or make it at home. I have used onion, carrot, celery, bay leaf and black pepper in making vegetable stock. I learned making vegetable stock from this link. You can check it out this site more details as it has explained really well what vegetables we can or cannot use for making the stock. 
The broccoli soup recipe here is straightforward and does not take much time. I am sure you will love its velvety smooth texture with delectable flavours of broccoli & cheese seasoned with garlic and black pepper. You can enjoy it with breads of your choice or bread croutons. No cornflour or thickening agent has been used in this recipe which makes it a prefect healthy choice for you & your family.

Hope you would like this Broccoli Cheddar Cheese Soup recipe!!

List of Ingredients: (Makes 3 serving)

  • Broccoli Florets- 200 grams
  • Vegetable Stock-3 cups
  • Cheddar Cheese-1/4 cup
  • Olive Oil-1 tbsp + 1 tsp
  • Whole Wheat Flour-1 tbsp
  • Milk-1 cup
  • Large Onion- 1
  • Garlic Cloves- 4
  • Black Pepper-3/4 tsp
  • Salt - To taste

For garnishing:
  • Boiled Broccoli Florets-1/4 cup
  • Grated Cheese-2 tbsp

Steps To Prepare:

Finely slice the onions and chop the garlic cloves. Heat 1 tsp olive oil in a non stick pan. Sauté these chopped onion & garlic for 2 minutes or till the onions turn translucent.

Add washed & cleaned broccoli florets to it. Sauté them for a minute more.
Add vegetable stock and black pepper. If the vegetable stock already has black pepper, then adjust the quantity accordingly. Let it boil for 5 minutes. After that cover it with a lid and let the broccoli simmer in vegetable stock for 5 more minutes.  Switch off the gas & let the mixture cool.

Transfer this in a mixer jar and blend it to form a uniform consistency liquid. Keep it aside.

Heat olive oil in a pan. Add whole wheat flour to it. You can even use APF or Maida but I have used whole wheat flour here. Roast it on low flame for a minute till it changes its colour slightly.

Add room temperature milk to it. Here I have used single toned milk. Cook it on medium flame while stirring till it starts thickening like a sauce.
Add the blended broccoli (prepared in step4) to it. Stir well. Add salt to it now. If cheddar cheese which you are going to add has salt then keep the salt on slightly lower side otherwise after adding cheese it will become too salty. Let the soup boil for 3-4 minutes more. If you would like the soup on thinner side add some water.
Once the soup is ready, switch off the flame and add grated cheddar cheese to it. Mix well so that cheese melts in it completely. I would not advice to boil the soup after adding cheese as sometimes the fat gets separated. Add it when you are ready to serve.

Garnish the soup with some more boiled broccoli florets and grated cheese. Enjoy this delicious creamy soup with bread of your choice. 

Wednesday, January 2, 2019

Kale Chane ke Kebab

Kale Chane Ke Kebab is a delicious appetiser or snack made using the legume "Kala Chana" or "Black Chickpeas". It is a gluten free kebab recipe which is not only flavoursome but quite healthy too.

If we go back in history, originally the kebabs were made using meat of animals like chicken, lamb and beef etc. In India also, you will find many types of kebabs popular among the masses like Shami Kebad, Galouti Kebab and Seekh Kebab. However with time different variants of vegetarian kebabs were introduced and one such variant is made using kala chana.

Kala Chana or black chickpeas is counted in one of the healthiest legumes as single cup of it contains (roughly) 15 grams of protein, apart from iron, calcium & folate. It is consumed in the form of salad or with curry also. In this post, I am going to share kebab recipe in which our main ingredient will be kala chana. The Kebab will be seasoned using Indian spices and some fresh herbs. Along with kala chana, fresh paneer (or farmer's cheese) has been used which imparts moisture to the kebabs and  overall  increases the nutrition value.

This Kala Chana Kebab recipe is really quick & easy to make. I tried making it two ways. In the first method, I made the kebab mix by directly grinding the boiled chana (or chickpeas) with all the spices & herbs. The kebabs came out good but somehow they were lacking punch of flavours. In the second method, I first roasted the spices in ghee & then cooked the boiled chickpeas in it after adding a little water. This allowed the spices to get completely soaked by chickpea, rendering more deliciousness and flavour in kebabs.

These kebabs are a real crowd pleaser with their crunch outside and soft melt-in-mouth texture inside. I would suggest serving these with Mint dip (recipe explained in last of this post) as the creaminess and tanginess of it goes really well with them. Along with it, freshly cut onion rings & lemons further adds up to the overall experience.

You can also give these in your kids tiffin as it is tasty and healthy at the same time. You can either shallow fry these in a non stick pan or even airfry them. For more air fryer recipes, click here. The air frying method has been explained in the second half of the post.

Hope you will like this protein packed & absolutely delicious Kala Chana Kebab recipe!!

List of Ingredients: Makes 7-8 pieces

For Kebabs:
  • Boiled Kale chane / Black chickpea / Garbanzo beans-1 cup
  • Ghee-1 tbsp
  • Garlic cloves- 4
  • Green chillies-1
  • Ginger Paste-1 tsp
  • Asafoetida / Heeng - A pinch
  • Red Chilli powder-1/2 tsp
  • Coriander powder- 3/4 tsp
  • Water- 2tbsp
  • Garam Masala-1/4 tsp
  • Mango powder-1/4 tsp
  • Grated Paneer - 1/2 cup
  • Chopped coriander leaves-2tsp
  • Salt- To taste

For Frying:
  • Ghee/ Clarified Butter/Oil- 2 tbsp

For Dip:
  • Hung Curd- 3 tbsp
  • Sugar-1/4 tsp
  • Lemon juice- 3-4 drops
  • Olive oil- 1/2 tsp
  • Chopped mint- 1 tsp
  • Chopped coriander-1 tsp
  • Salt- To taste

Steps To Prepare:

The recipe needs to have boiled kale chane. In this step, I am just quickly sharing the method of boiling them. Soak the kale chane or black chickpea for 5-6 hours or overnight. Tranfer these to a pressure cooker and add some water & salt. Pressure cook them till you get 2 whistles and then simmer them for 20 minutes. Switch off the gas, once the pressure is released from cooker, transfer them in another bowl.
In a non-stick pan, heat 1 tbsp ghee. Add finely chopped garlic, green chillies and ginger paste. Stir them for few seconds.
To the same pan, add asafoetida, coriander powder and red chilli powder. Stir them till they spices start releasing their aroma.
Add the boiled chane(black chickpea) with some water. I generally use the water leftover after boiling the chickpea as it enhances the flavour of cooked chickpea. Cook them till all the water gets evaporated. Switch off the gas and let them cool.
Transfer the above mixture in a blending jar. Add garam masala & amchoor (dried mango powder) to it and blend to form a nice thick paste like consistency. Transfer this in a mixing bowl.
Add grated paneer, salt and freshly chopped coriander to the above chickpea mixture. Mix well with a spoon to bind all the ingredients together.
Our kebab mixture is ready. Apply some oil or ghee on your palms and start taking small portions from it. Roll them into balls and then gently press with your palms. With this much quantity of ingredients, you will roughly get 7-8 kebabs. Keep these uncooked kebabs aside.
In a non stick pan, heat ghee or oil. On medium low flame, shallow fry these kebabs from both sides till they are crispy golden brown on both sides.

Air Fryer Preparation:

To prepare these kebabs in air fryer, all the steps till number 7 are going to be same. Preheat the air fryer to 200 degrees Celsius. Brush these kebabs with ghee or butter on both sides. You can use any cooking oil also but personally I like the richness and aroma of ghee in them.
Place them in preheated airfryer for 10 minutes. Brush some ghee/oil again and then air fry them for 5 minutes more.

Delicious Chane ke Kebabs are ready in Air Fryer. This is really a good option for appetizer for parties or group gathering. You can do all the preparations for them beforehand and at the time of serving place them in your preheated airfryer. Hot & yummy kebabs will be ready in just 15 minutes and you will not have to spend long time in kitchen also!!

To prepare the Coriander-Mint Dip:

Take hung curd in a mixing bowl. Add finely chopped coriander & mint leaves, salt, sugar, olive oil & lemon juice to it. Mix well. Refreshing mint dip is ready for our kebabs!!

Enjoy these delicious mouth watering crunchy Chane Ke Kebabs with this Zingy creamy dip.
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