Indian Vegetable Soup

 

Ingredients of Creamy Veg Soup

Oil: 1 tbsp
Bay leaf: 1 

Black peppercorns: 10-12 

 Cloves: 3-4 

Cinnamon: 1 inch
Garlic: 8-10 cloves
Ginger (sliced): 1 inch
Green chili (slit): 2 

 Onion (diced): 3 
Potato (diced): 2 
Carrot: 1 
Water: as required
Salt: 1 tsp

 

Additional Ingredients for Final Cooking:

Oil: ½ tbsp
Butter: 1 tbsp
Carrot (chopped): ½ cup
French beans (chopped): ½ cup
Green peas: ½ cup
Prepared vegetable puree
Water: as required
Salt: to taste
Sugar: 1 tbsp
Fresh cream: 3 tbsp

 

Instructions of Creamy Veg Soup

 

Step 1: Prepare the Base in the Pressure Cooker

Heat the Oil: Begin by heating 1 tbsp oil in a pressure cooker over medium heat.
Add Aromatic Spices: Add the bay leaf, black pepper, cloves, and cinnamon. Allow these spices to release their aroma for a few seconds.
Sauté Garlic, Ginger, and Chili: Add garlic, ginger slices, and slit green chilies. Sauté until the garlic becomes golden brown.
Add Onions: Next, add the diced onions, stirring until they soften and turn translucent.
Incorporate Potatoes and Carrots: Add diced potatoes and carrots, stirring to coat them with the spices.
Add Water and Salt: Pour in water to cover the vegetables and season with salt. Close the cooker and cook for 3-4 whistles or until the vegetables are tender.

Step 2: Blend the Cooked Vegetables

Release Pressure: Once the pressure cooker has naturally released, open the lid.
Remove Whole Spices: Remove the bay leaf, cinnamon, cloves, and black pepper if a milder taste is desired.
Blend to Smooth Puree: Using a blender or immersion blender, blend the cooked vegetables into a smooth, creamy puree. Set the puree aside.

Step 3: Cook Fresh Vegetables

Heat Oil and Butter: In a separate pan, heat ½ tbsp oil and 1 tbsp butter over medium heat.
Sauté Fresh Vegetables: Add chopped carrots, French beans, and green peas, and sauté until they’re slightly tender but still crisp.

Step 4: Combine Puree and Fresh Vegetables

Add Puree: Pour the prepared vegetable puree into the pan with the sautéed vegetables.
Adjust Consistency: Add water to achieve the desired soup consistency and stir to combine.
Season: Add salt to taste and sugar to balance the flavors, allowing the soup to simmer for a few minutes.

Step 5: Final Touch with Cream

Add Fresh Cream: Stir in 3 tbsp fresh cream to give the soup a smooth, creamy finish.
Simmer: Let the soup simmer for another 1-2 minutes, then remove from heat.
Serve Hot: Ladle the soup into bowls, garnish if desired, and enjoy hot.

 

About the Recipe:

This Indian-style creamy vegetable soup combines the hearty comfort of traditional soups with the warm spices we love in our cuisine. Potatoes add a natural thickness, while a blend of garlic, ginger, and mild whole spices brings depth to the broth. A light garnish of butter-sautéed veggies adds texture and a burst of color. The optional touch of cream adds smoothness but can be skipped to keep the soup light. Whether you add the cream or skip it, this soup delivers on richness without being heavy.

 

 

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Healthy Chocolate Muffins

  

 Ingredients

• 1 ½ cups 180g whole wheat flour
• ¼ cup 25g unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup 120g coconut oil
• ½ cup 120g honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup 180ml unsweetened almond milk
• ½ cup 90g dark chocolate chips
• 1 tbsp ground flaxseed optional

 

Preparations

Sift the whole wheat flour, cocoa powder, baking powder, baking soda, and salt into a large bowl to ensure everything blends smoothly without any lumps.

In a separate bowl, whisk the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and creamy for added moisture.

Pour the wet ingredients into the dry mix and gently stir with a spatula. Be careful not to over-mix, it's okay if the batter has a few lumps.

Slowly add almond milk to loosen the batter, folding it until it reaches the right consistency,  thick but scoopable.

Fold in the chocolate chips (or your preferred mix-ins) until they’re evenly spread throughout the batter.

Spoon the batter into a muffin tin, filling each cup. Use muffin liners or lightly grease the tin for easy removal.

Bake at 350°F for 18 minutes. Test if they’re done by pressing lightly on the tops or using a toothpick, it should come out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. Then, enjoy your fresh, healthy chocolate muffins!

 

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Vegan Oat Cake

  

Ingredients

1 ¾ cups / 175 gm oat flour

1/2 cup 60 gm almond flour

2 tsp baking pdr

 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon pdr 

3/4 cup / 180 ml unsweetened plant-based milk

1/3 cup / 80 ml maple syrup 

1/3 cup / 80 ml melted coconut oil 

1 tbsp flax seed meal + 3 tbsp water for flax egg binding

 

1 tsp vanilla extract

 

1/2  cup / 120 gm unsweetened applesauce

 

 

Preparations

 

Start by preheating your oven to 350°F (175°C) and prepare your cake pan by greasing it or lining it with parchment paper.

 

In a spacious bowl, mix together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Give it a good whisk so everything is evenly mixed.

 

In another bowl, whisk together the plant-based milk, maple syrup, melted coconut oil, flax egg, vanilla, and applesauce until smooth.

 

Pour the wet mixture into the dry ingredients and gently stir until they’re just combined. Be careful not to over-mix, as the batter should be slightly thick but easy to pour.

 

If you want to add a little extra, fold in some raisins, nuts, or chocolate chips for an added crunch or flavor.

 

Pour the batter into the prepared pan, smoothing it out so it’s even.

 

Bake for 30 minutes, or until the top turns golden and a toothpick inserted comes out clean.

 

Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

Once cooled, slice and enjoy! For a special touch, top with maple syrup, vegan yogurt, or fresh berries.

Notes

 

Use room-temperature ingredients for smoother batter and better results.

 

Feel free to add raisins, walnuts, or chocolate chips for extra flavor.

 

Check the cake with a toothpick around 30 minutes to see if it’s done.

 

Allow the cake to cool in the pan for roughly 10 minutes before moving it to a wire rack.

 

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Chocolate Molten Lava Cake

  

Ingredients

1 ounce= 28.5 gm 

Unsalted butter, for greasing

2 tbsp cocoa powder

4 1/4 ounces dark chocolate chips

4 1/4 ounces unsalted butter

4 1/4 ounces superfine sugar

3 large eggs use egg substitutes which I've given many times before

2 large egg yolks *

4 1/4 ounces all-purpose flour

4 dark chocolate truffles

Powdered sugar, for dusting (optional)

* Egg yolk substitutes vary by recipe's needs (binding, richness, color), with popular choices including silken tofu or avocado for richness, mashed banana or applesauce for moisture/sweetness, and flax/chia eggs (ground seeds + water) for binding, while turmeric, oil, and black salt (kala namak) help mimic egg-like flavor/color, especially for vegan dishes

 

Preparations

Preheat the oven to 395°F. Generously grease 4 ovenproof ramekins with butter and dust with cocoa powder, tapping out any excess. Refrigerate the prepared dishes while making the batter.

Combine the dark chocolate chips and butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until melted and smooth, then remove from the heat and let cool for 5 minutes.

In a separate bowl, use an electric hand mixer to beat the sugar, eggs, and egg yolks for about 5 minutes, until pale, thick, and fluffy.

Sift in the flour and gently fold to combine. Pour in the cooled chocolate mixture and whisk just until smooth and fully incorporated.

Divide the batter evenly among the prepared ramekins. Press 1 chocolate truffle into the center of each portion, ensuring it is fully covered by batter and not touching the bottom.

Bake for 13 minutes, until the edges are set but the centers remain soft.

Remove from the oven and carefully loosen the edges with an offset spatula. Invert each cake onto a small plate.

Serve immediately, dusted with powdered sugar if desired.

 

 

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Sweet Potato Burger

  

Ingredients

2 tbsp ground flaxseed (linseed)

4 tbsp warm water

1½ tbsp oil divided (I often use organic rapeseed (canola) oil)

1 medium onion (130g) finely chopped

2 tsp minced garlic

250 g / 2 packed cups sweet potato grated

70 g / ½ cup gram flour (chickpea flour) (or you can substitute with wholemeal flour or plain flour)

1 tsp cumin pdr

1 tsp garam masala

salt to taste

1 tbsp tomato puree (paste)

40 gm / 1 packed cup spinach finely chopped

green chilies, finely chopped to taste or red chili pdr to taste 

 

Preparations First, make the flaxseed 'egg' by placing 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up. Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften. Meanwhile, grate the sweet potato (no need to peel it). Add the garlic and grated sweet potato to the frying pan and stir through. Continue cooking for a couple of minutes. Stir in the tomato puree, cumin, garam masala and salt, then remove from the heat. Transfer the contents of the frying pan into a mixing bowl. Add the flaxseed 'egg' and stir through. Sprinkle on the flour and stir through until fully combined (N.B. if using chickpea flour,  I would recommend sieving it to ensure there are no lumps). Stir in the chopped spinach, green chilies/ red chili pdr. If possible, use two frying pans (skillets) to save cooking time. Coat the bottom of the frying pan(s) in oil and heat on medium heat. Scoop about half a cup’s worth of mixture and drop it into the pan. Press down on the mixture using a slotted turner to flatten it into fritter shape. You should be able to fit another three into the pan, but make sure not to crowd them. Cook the fritters until golden brown on the bottom (about 4 minutes), then use a slotted turner to carefully flip them over. Continue cooking until brown on the second side (another 4 minutes or so). As an optional step (which I highly recommend) continue cooking the fritters for 10 minutes in the oven at 210C (190C fan) / 410F. This brings the flavour out even more and also crisps the edges. The fritters can be eaten hot or cold. Any leftovers can be stored in the fridge for up to five days. I haven’t tried freezing them yet, but I’m pretty confident that they will be freezable.

 

 

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Fluffy Spinach Cottage Cheese Flagels

  

Ingredients

• 1 cup cottage cheese use full-fat for richer flavor and creaminess
• 1 tb olive spoil adds moisture and richness to the dough
• 1 egg lightly beaten to help bind ingredients
• 1.5 cups all-purpose flour provides structure for fluffy flagels
• 3 tsp baking powder ensures a light and airy texture
• 0.5 tsp salt enhances all the flavors beautifully
• 2 oz baby spinach micro chopped for freshness
• 0.5 cup shredded mozzarella cheese adds a deliciously cheesy interior

 

Preparations

1. Preheat your oven to 375°F (190°C) to create the perfect baking environment for those golden, fluffy flagels.
2. In a large bowl, whisk together 1 cup of cottage cheese, 1 tablespoon of olive oil, and 1 lightly beaten egg until smooth and well combined.
3. In another bowl, sift together 1.5 cups of all-purpose flour, 3 teaspoon of baking powder, and 0.5 teaspoon of salt to ensure a light, airy texture.
4. Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated. Avoid over-mixing to keep them tender.
5. Gently fold in 2 oz of micro chopped baby spinach and 0.5 cup of shredded mozzarella cheese for a delightful pop of flavor and texture.
6. Turn the dough out onto a lightly floured surface and shape it into bagel-like forms, or flagels, with a slight indent in the center.
7. Place the shaped flagels on a lined baking sheet, using parchment paper for easy removal.
8. Pop them in the oven and bake for about 15 minutes, or until they are golden brown and you can smell their delicious aroma filling your kitchen.

 Serve your flagels warm with a bowl of soup.

 

 

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Cottage Cheese Bread

 Ingredients

2 Large Whole Eggs

1 Cup Cottage Cheese (Full, Reduced, or Fat Free all work, look for Low Sodium)

¾ tsp Garlic Powder (Optional)

1tsp Italian Seasoning (Optional)

Oregano (Optional for topping)

 

Notes & Substitutions

For the best results, choose a low-sodium cottage cheese, if possible, to control the overall saltiness. Using a food processor or blender to whip the cottage cheese will create a smoother, less lumpy texture in your finished bread. Feel free to experiment with various spice blends like onion powder, dried chives, or a pinch of paprika to customize the flavor. You can substitute whole eggs with egg whites; just adjust the quantity to achieve the desired consistency (typically two egg whites for one whole egg). Ricotta cheese can also work as a substitute for cottage cheese, though it might yield a slightly denser texture.

Preparations

Add your 1 cup of cottage cheese and 2 large whole eggs into either a food processor or blender. If using, add ¾ tsp garlic powder and 1 tsp Italian seasoning now. Process or blend these ingredients until the mixture is completely smooth and no lumps remain. This ensures a consistent texture for your finished cottage cheese bread.

Take out a baking sheet and line it entirely with parchment paper. This is crucial for preventing sticking. Lightly coat the parchment paper with cooking spray to further ensure easy removal of your baked bread.

Carefully pour your smooth cottage cheese mixture onto the prepared baking sheet. Using the back of a spoon or a spatula, evenly spread it out into your desired shape. You can make it a large thin rectangle for wraps, a round shape for a pizza base, or several smaller circles for individual servings. If you prefer a thicker bread, consider using a small baking pan. You may also top it with a little oregano or any other desired seasonings at this stage.

For a loaf-style bread like the photos, pour the batter into a small parchment-lined loaf pan instead of spreading it thin on a baking sheet.

Preheat your oven to 350°F (175°C). Once preheated, place the baking sheet into the oven. Bake for approximately 30-35 minutes. The exact baking time will depend on how thick or thin you spread your mixture; thinner bread will bake faster, while a thicker consistency will require more time. My “flatbread” typically takes around 50 minutes with the small baking pan to achieve a golden brown color and firm texture.

Remove the baking sheet from the oven once the cottage cheese bread turns a beautiful golden brown color and the edges look set. Transfer the bread, still on the parchment paper, to a wire rack. It is vital to let it cool completely before attempting to peel it off the parchment paper or cut it. This cooling process helps the bread firm up and prevents it from sticking or tearing.

Pro Tips for Perfect Cottage Cheese Bread

Achieve fantastic results every time with these helpful hints.

• Achieve Desired Texture: Bake your cottage cheese bread longer for a crispier, firmer texture that’s great for crackers. For a softer, more pliable wrap-like bread, bake for a shorter duration, ensuring it’s still cooked through.
• Prevent Sticking: Always use parchment paper on your baking sheet. Additionally, lightly coating the parchment with cooking spray creates a non-stick surface, guaranteeing easy removal.
• Flavor Enhancements: Sprinkle fresh herbs like chopped chives or cilantro over the bread immediately after baking for a burst of freshness. You can also mix a small amount of grated hard cheese into the batter before baking for an extra savory kick.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs