BROCCOLI ALMOND SOUP, How to make a healthy and tasty Broccoli soup

 BROCCOLI.........

Will words suffice to explain and express this Wonderful Green flower's health benefits???

This vegetable is packed with nutrients and benefits, boosts immunity in your system.

Provides Fiber, keeps you hydrated, helps lubrication for your joints, prevents constipation.

Broccoli is a member of Cruciferous Veggie Family and this family contains natural compounds linked to Cancer Prevention, protects your Heart, reduce damage to arteries that leads to hardening, which is often a precursor to a Heart -attack or Stroke!

Enhances Brain Health, improves Bone strength, fights Inflammation, provides protective Antioxidants!

Eaten raw in salads or cooked, it is highly nutritious, like the Bhagawan in any AVATAR.

These Green Florets are combined with almonds which are loaded with antioxidants, high in Vitamin E, Can assist with blood sugar control, high in Magnesium which benefits blood pressure levels, can lower cholesterol levels, and  prevent harmful oxidation of LDL cholesterol.

Ingredients

Medium sized Broccoli - 3

Milk - 2 - 2 1/2 cups

Onions - 2, chopped fine

Garlic - 6 - 7 pods

Basil - 1 1/2 tsps

Olive oil to season - 2 tbsps

Salt to taste

Pepper powder to taste

Recipe cuisine: Continental; Category: Lunch/Dinner

Prep time: 20 mts; Cooking time: 15 mts

Serves 4 - 5

Three Broccoli florets washed and , first florets chopped and then the soft portion of the stalks too. They too contain lot of nutrition, cannot afford to waste them!

                                    

Heat a pressure pan with Olive oil, saute chopped onions and garlic pods

Then add the broccoli florets and stalks

Mix well

Add the basil

Pour water, not to immerse the florets, but to a lower level, cook for one whistle, switch off.

After opening, will look like this, of course, we cannot expect the same green color.

Strain, drain in a colander, taking care to collect the extra water in a container below

After cooling down, add to a blender jar

Ground nicely

Pour milk into the blender jar to bring out the whole thing cleanly

Add salt to taste

Add pepper to taste, of course, if you need more, can always be added at the time of serving

Toasted almonds slivered, then add to the soup, at the time of heating or serving, choice is yours.

Serve this power packed SOUP with Grilled Paneer sandwiches

This post first appeared in www.malpatskitchen.com

MORINGA KHICHDI, how to make a healthy khichdi with drumstick leaves

 MORINGA LEAVES!!!!!

It contains no harmful cholesterol, is loaded with several Vitamins, Calcium, Potassium, Iron, Magnesium and Phosphorous...

It protects and nourishes skin and hair....

Treats Edema...

Protects Liver...

Prevents and treats Cancer...

Handles stomach upset in a beautiful way...

Fights food borne bacterial infections...

Prevents rheumatoid arthritis...

Is great in treating the mood and nervous system disorders...

Protects the Cardiovascular system...

Treats diabetes...

Treats asthma...

Prevents kidney stones...

Reduces High blood pressure...

Improves eye health

Treats anemia and sickle cell disease...

I have already posted various recipes with Moringa leaves...

Moringa Rava  dosa

Drumstick leaves dosa

Drumstick leaves powder

Moringa adais

Moringa koottu

Moringa curry

This Khichdi recipe is protein loaded too, with the goodness of Tur and Moong dhals. It turned out to be very tasty too.

Ingredients

Moringa leaves - 2 - 3 cups

Rice - 1/2 cup

Moong dhal - 1/4 cup

Tur dhal - 1/4 cup

Water - 4 cups

Sambar powder - 1 tsp

Small onions - 1 cup

Garlic - 4 - 5 pods

Tomatoes - 3, chopped fine

Salt to taste

To season

Cooking oil - 2 tsps

Ghee - 2 tsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Methi seeds - 1 tsp

Broken red chillies - 2 to 3

Recipe Cuisine: Indian; Category: Lunch/Dinner

Prep time: 20 - 25 mts; Cooking time: 20 mts

Serves 2 - 3

Take Rice, Tur and Moong dhals, wash well

Soak in hot water for 30 to 45 minutes

Drumstick leaves cleaned, washed and drained

Take a pressure cooker, heat with oil and ghee, season hing and turmeric powders, mustard, jeera and methi

After the mustard seeds splutter, add the red chillies too, so that they won't turn blackish

Now add the onions and garlic pods, flames on the lowest, saute well

Now add the chopped tomatoes, continue sauteeing

Add sambar powder

Add the moringa leaves too and …..

Now add the washed and soaked rice and dhals

Salt to taste

Add 4 cups of hot water, cover the lid, and after 1 whistle, keep the flames on the lowest and leave for 8 - 10 minutes. Let the pressure release by itself,.

This is how it looks after opening, the whole house wafting with the mixed flavors!!

If need be, pour 1/2 cup hot water (I didn't have to) and mash well. Like Venpongal, this too proved to be  a real delicacy, so soothing and comforting for the throat!

Serve this power-packed Khichdi with chips, papad, raita or khadi!!! 

This post first appeared in www.malpatskitchen.com

EASY KOZHUKKATTAI MAAVU, how to quickly make kozhukkattai maavu in 10 minutes!!!!

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!

He loves  Kozhukkattais, Modhakaas.....

But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!

Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)

1 1/2 measure water

1/4 tsp salt

1 tsp cooking or gingely oil

1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 

Take one measure flour. Use a non stick pan only

add 1 1/2 measure water

add salt

add gingely/cooking oil

add 1 tsp milk

Mix everything well into a lump - free mixture

Start cooking on a medium flame

It will slowly start thickening

and will leave the sides and form a thick ball

flames on the lowest, keep it covered for 2 - 3 minutes

This is the best way to check...wet your fingers, touch and see...the batter should not stick

Cover with a wet towel

Cover with a lid, allow to rest for 15 - 20 minutes

Knead to a soft dough, dipping your fingers in a drop of oil 

See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off

Isn't it perfect???

You can make my special Salem style Dhal pockets

Ammini varieties

Sesame/Ellu kozhukkattai

Our Tanjore style Urad dhal kozhukkattais

Or the Modhakams

Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com