A Spoonful of Thought

  Ingredients: 2 tbsp butter 5-6 garlic chopped/crushed 2 tsp ginger chopped 1 green chili chopped 3 tbsp spring onion - green part chopped 2 tbsp cornflour 1/4 cup cabbage finely shredded 1/4 cup carrots finely diced 1/2 cup corn kernels (boiled) 1/4 cup capsicum finely chopped 1/4 cup french beans chopped 1/2 cup green peas 2 tsp pepper powder 1 tbsp white vinegar Salt – to taste 1-liter water Recipe: 1. Heat butter in kadai. Add crushed garlic cloves and chopped ginger. Saute for a min. 2. Add in chopped green chilies and onions and saute till translucent. 3. Then add chopped french beans,  green peas   and mix well. Let it cook for 2 mins. 4. Then add in chopped carrots and capsicum. Mix well and cook for a min more. 5. Add in sweet corn kernels and also add in shredded cabbage and mix well.  Cover and let it cook for 2-3 mins. 6. Add in water and mix well. Adjust salt in the soup. Later add black pepper to the soup and mix well. 7. Bring the water to boil. Add vinegar to

Ingredients: 7-8 carrots 1 medium onion roughly chopped  10-12 garlic cloves 2 inch ginger roughly chopped 1/4 cup fresh cream 1 + 2 tsp black pepper powder salt to taste 3 cup water 1 tbsp oil 2 tbsp salted butter Recipe: 1. In a kadai heat 1 tbsp oil. Add garlic cloves and ginger and saute for a min. 2. Then add onions and saute till they are soft. 3. Finally add carrots, salt and 1 tsp black pepper and saute for a min more. 4. Add water to the same and mix well. Bring water to boil and let it simmer for 10 mins. 5. Drain the water out and keep the water aside for later use. Blend the boiled veggies to smooth puree. 6. In a kadai heat butter. Add carrot puree to the melted butter and mix well. 7. Add the drained water kept aside in step 5. 8. Adjust salt to the soup along with black pepper and mix well. Bring the soup to boil. 9. Lower the flame of the soup and add fresh cream to the soup. Mix well and let it simmer for 2 mins. 10. Hot and Yummy Creamy Carrot Soup is ready to be serv

Ingredients: 2 and 1/2 cup water 1 cup steamed sweet corn 1/2 cup blended sweet corn 2 tbsp carrots, finely diced 2 tbsp green french beans, finely chopped 1 tbsp sugar Salt to taste 2 tbsp corn flour 1 tsp black pepper powder 1 tbsp butter Recipe: 1. Blend the sweet corn to a smooth paste by adding water. 2. In a big kadai, heat 2 cups water. Add sweet corn, carrots and beans. Mix well. 3. Later add corn paste and mix well. Bring the water to boil. 4. Remove the waste residue that comes up with boiling water and throw them away. 5. Once done add sugar, black pepper and salt to the soup. 6. Mix the corn flour with 1/2 cup water very well, remove lumps if any. 7. Add the corn flour slurry to the soup, the soup will start to thicken. 8. Finally add the butter and switch off the flame. Mix butter until it melts completely. 9. Hot and Yummy Sweet Corn Soup is ready to be served. Enjoy!!!

Ingredients: 2 tbsp butter 1 medium onion, finely chopped 4 garlic cloves chopped 1 inch ginger chopped 1 bay leaf / tej patta 1 small cinnamon sticks 4 cloves 5 peppercorns 2 black cardamoms 10 red ripe tomatoes, chopped 1/4 cup carrot, chopped 1 tbsp beetroot cubes 6 whole cashews 2 tsp sugar 1/4 tsp roasted jeera/cumin powder 1 tsp pepper freshly crushed 1 tsp kashmiri red chilli powder 2 tbsp tomato sauce/ketchup 2-3 drops of lemon juice 2-3 tbsp fresh cream salt as per taste 1 litrewater Garnish with: bread croutons cream mint/coriander leaves Recipe: 1. In a kadai heat butter, add bay leaf, cinnamon sticks,black cardamoms, peppercorns and cloves. Saute for 2 sec. 2. Then add chopped onions, ginger and garlic cloves. Saute till onions turn soft. 3. Add chopped carrots, beetroots, red chilli powder, roasted jeera powder, 1 tsp sugar and salt as per taste.Saute till carrots and beetroots are soft for 2-3mins. 4. Add tomatoes and saute till tomatoes change colour. 5. Add cashews and

Ingredients: 4 clove garlic finely chopped/crushed 1 inch ginger finely chopped/crushed 1 medium onion finely chopped 2 tbsp coriander stem finely chopped 1 carrot finely chopped 2 tbsp cabbage shredded 2 tbsp green capsicum finely chopped 2 tbsp sweet corn 3 cup water 1 tsp pepper powder 1 tbsp corn flour + 1/4 cup water 5 tbsp coriander finely chopped 4 tbsp lemon juice 2 tsp olive oil Salt as per taste Recipe: 1. In a large thick bottom saucepan heat oil. 2. Add chopped garlic and ginger. Saute for a min. 3. Then add onions and coriander stem. Saute for a minute more. 4. Now add grated carrots, shredded cabbage, chopped capsicum and sweet corn. Saute for a minute without overcooking. 5. To this add water, pepper powder. Add salt as per taste. Mix well and bring it to boil. Cover and let it boil for 5 minutes. 6. On the other side prepare the cornflour mixture by adding water to cornflour. Mix well making sure there are no lumps. 7. Uncover the soup kadai and pour the prepared corn m

Ingredients: 250 gms of Broccoli  200 gms Spinach  100 gms coriander leaves roughly chopped 1 tsp jeera/cumin seeds roasted and powdered  2 tsp black pepper 6-8 garlic cloves finely chopped  1 onion finely chopped  1 tbsp fresh cream  2 tbsp olive oil 1 tbsp butter salt as per taste 2 cup Water/vegetable stock  Garnish with: 2 garlic cloves chopped  lengthwise(optional) 1 tbsp fresh cream  1 tsp butter  Recipe: 1. Boil water in sauce pan, blanch spinach for 2 min while covering the saucepan. Immediately remove the spinach for hot water and add to ice cold water. This will help to retain its bright green color. 2. Chop the broccoli to medium pieces. Clean and keep it aside. 3. In a pan add  olive oil, heat it and add finely chopped 6 garlic cloves and saute till brown. 4. Then add chopped onions and saute till they are soft.  5. Add chopped broccoli and saute till they change its colour. 6. Add salt as per taste, black pepper powder. Mix well. Cover and cook for 2 more mins. 7. Add blan