Spring Onion Soup

I am not fond of soups but I prepare whenever the husband demands for it instead of tea or coffee during winter season. I learnt few simple soups for him where cabbage and tomato soups are the frequent visitors of my kitchen. I have tried this spring onion soup once and everybody at home liked it. but with no reason, I forgot about it. Last week, when we got spring onions from the market, the husband reminded me of this soup and prepared it again on a rainy day. We enjoyed it and hope you will also like it. You can see the slight difference in texture here that is because I used milk instead of heavy cream. Use heavy cream for smooth texture.

Basic Information:
Preparation and Cooking Time: 20 minutes + 10 minutes for cooling
Serves: 2

Ingredients:



Spring Onions - a bunch

Onion - 1/4 cup, finely chopped (optional)

Garlic - 2 big cloves, finely chopped

Olive Oil - 2 teaspoons

Heavy cream/Milk - 1/2 cup

Water/Vegetable stock - 1 cup

Salt - to taste

Crushed black pepper - 1 teaspoon



Method:



1) Wash and chop spring onions top and bottom part separately.

2) In a sauce pan, heat olive oil. Add chopped garlic and fry for few minutes.

3) Add chopped onion and bottom part of the spring onion. Saute till the onion gets translucent.

 
 

 4) Add spring onion top part and saute well without changing the colour. Once it is done, allow it cool completely.

 

5) Blend the mixture to a smooth paste and transfer to sauce pan again.

6) Add vegetable stock or water and milk. Simmer it for 5-7 minutes. Add salt and pepper.

 

7) Pour in bowl and serve hot with croutons.

Note:

1) Make sure to fry the onions till the raw smell goes off.

2) Add cooked fresh or frozen peas while blending to get another variation.



Sending this recipe to Herbs and flowers - Spring Onions event hosted by Kaveri.

Avocado Paratha with Cranberry Pickle

I am very excited about this post, as one of my blogger friends Nupur of "UK Rasoi" has asked me to be a guest of honor for her first event. Am really feeling very happy and proud to write the guest post and thank Nupur for giving me this oppurtunity. She has a wonderful space with healthy and easy recipes. Though I am not the best in whatever I do, I admire her for appreciating my recipes and blogs/blog posts and in making me feel proud of myself, where I try to focus more on healthy recipes, modify recipes with addition of healthy ingredients and make easy recipes as much as possible. 

She asked me to come up with one recipe which should be vegetarian. So I thought of making these two recipes, combined in one and keep it healthy as always - being loyal to my blog :) and as well as to myself.

I have created two different posts for each recipe and combined it here, providing the links.......

1. Avocado Paratha
2. Cranberry Pickle
(Click on the recipe links to view the complete recipe....)

I hope you all like it too, N'JOY! :)

Sending this to Nupur of "UK Rasoi" for her Event: Be My Guest and to blog hop hosted by Radhika of "Tickling Palates" - this week paired with Kalyani of "Sizzling Tastebuds"

Cranberry Pickle - Instant and Easy

This time of the year is the best buy for fresh cranberries. I love these berries, which is loaded with lot of nutrients and antioxidants. I previously made cranberry chutney and it was a big hit and can be stored in the fridge for a long time. This time I was having friends at home for normal get together dinner, so thought of trying this recipe, Indian style.

I served this pickle with Avocado Paratha (Click the link for the recipe....) and yogurt, believe me this combination was so good, and of course finger licking and definitely healthy! :)  

Nutritional Information about Cranberries:

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Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

Raw cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells. Although polyphenols have antioxidants effects in vitro, they can act as pro-oxidants in others. In addition, it is uncertain whether polyphenols and flavonoids account for the benefits of diet rich in plant-derived foods.

Ingredients:

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1 pkg fresh Cranberries washed and patted dry with kitchen towel/paper

1/2 + 1 tbsp cup whole Mustard seeds

1/3 cup Chili powder

2 tbsp Paprika powder

1 tsp Turmeric powder

1 1/2 juice of Lemon/Lime

Salt as needed 

1 Sprig Curry leaves

4-5 Dry Red Chilies

1/4 tsp Asafoetida

Oil as needed ( I used very less oil - about 1/4 cup.

Method:

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1. In a mixer or spice mixer add the 1/2 cup mustard seeds and pulse to bread the mustard to coarsely ground mustard just enough to bread open the seeds.

2. In a kadai/sauce pan add oil and when it's hot enough add the mustard seeds and when they start to sputter add dry red chilies and asafoetida and curry leaves.

3. Now reduce to flame to low add the turmeric powder, salt, chili powder, paprika and mustard powder and mix well.

4. Add the cranberries, mix well and off the flame.

5. Now add the lemon/lime juice and mix well and let it come to room temperature.

6. Now transfer it to a glass jar which is sanitized and dry.

7. This pickle is so easy and can be stored in the fridge for more days/months. Transfer the amount of pickle needed before eating and rest of it can be stored in fridge.
8. I served this pickle with Avocado Paratha (Click on the link to view the recipe....) and yogurt, it was so good and a perfect combo.