Announcing Serve It Series - Serve It - Baked Sweet

Last month's Serve It - Savory Baked received 58 lovely entries ranging from frittatas to oven baked vadais. As we had promised last month, this month's theme is Serve It - Baked Sweet. December reminds the end of the year when we are all set to celebrate Christmas and welcome a new year. And speaking of Christmas, the first thing comes in mind to a foodie is the Christmas Cake and lots of

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"