Saturday

Tomato Butternut Squash Soup

Tomato Butternut Squash soup
Hello Sweeties!!! Today I bring to you a warm and earthy soup, packed with goodness of vitamins and essential fibers. I have been making soups for dinner in winters and snow days as they warm up the bones like no magic drink in cold cold frosty months. Soups in summer have lost all their charm. There is something about cold winters and bowls of warm soups with winter vegetables. 

You will need,
1 cup cubes butternut squash
1 cup diced tomatoes
1/2 onion--diced
1-2 cloves garlic
1 tbspn Italian seasoning
1 tbspn oil
salt to taste
water or stock

In a pressure pan, heat the oil and add garlic and onions, stir till onions are translucent, then add in the butternut squash, add the tomatoes and let it roast till the butternut squash is browned, then add the salt, spices and water and bring a small boil, cover and pressure cook for 2 whistles.

Once cooled, run a stick blender and puree the soup, adjust water to thin it out if needed. Bring it to  a slow simmer  and enjoy the earthy soup with your loved ones. garnish with cream if you like food art.

Photobucket

Monday

Pineapple Malpua with Instant Rabri


Pineapple Malpua with Instant Rabri

Hello Sweeties!!! Indian sweets like malpua and rabri are known to take forever to make. It is not everyone's cups of tea  and only expert chefs take pride in making such desserts. 

I am no expert and no chef at that, but my search for good food and never scared to try attitude makes me attempt such desserts. I am a part of so many food groups, a silent reader at most, that they help me when I crave for such foods.

I don't remember where I had seen the instant rabri recipe, but it is a hit with my kids who dislike the malai or cream or milk solids in their mouth. I have some issue with the texture too, so this is good for people like me.

Traditionally malpua is made from flour, fried in clarified butter soaked in sugar syrup, this process not only is time consuming but also not figure friendly. I tweaked the malpuas to make them suit to my needs and weight. I made pineapple pancakes instead and they tasted similar. Diet food is at times compromised; but again if you name it different there is no comparison with the original. 

Different name different avatar and everyone is happy. Innovation is another name for disguise in Ashland.

To make the Pineapple Malpua's;
You will need;
6 discs of ripe pineapple
1/2 cup glutten free baking flour
2 tbspn sooji
1 tbspn sugar
3 cloves powdered
2 Elaichi/green cardamom powdered
Milk to make batter.
Ghee or clarified butter for shallow frying.

In a bowl, take the flour, sugar, clove and cardamom powder, mix well, add milk to make the batter. Dip the pineapple discs and shallow fry using ghee in a cast iron pan. Once cooked cool and keep aside.

To make the Rabri;
You will need; 
1 cup Ricotta cheese
1/2 cup condensed milk
3/4th cup milk
2 tbspn Milk masala
** Cashews/walnuts/pistas,saffron, green cardamom and nutmeg powder

In a bowl, mix the condensed milk, ricotta cheese and regular milk and stir till it is well incorporated. Add the milk masala and stir well. Refrigerate for 2-3 hours.



















To assemble;
In a single serving dish, take 2 tbspn chilled rabri, place the pineapple pancake/malpua on it and pour some more rabri over it. Serve immediately.

My kids liked the hot malpua and chilled rabri combination. This was so easy and done in less than 20 mins of actual preparation time. I am in love with such pleasing desserts.

Photobucket