Broccoli Cheddar soup..

Ingredients

4 cups Broccoli florets.
1/2 cup diced Carrot.
1 medium Potato peeled and diced.
1 medium yellow Onion diced.
3-4 cloved of Garlic chopped.
1/2 cup cheddar.(I used mild you can use sharp cheddar))
1/2 cup half n half Cream.
1/2 tsp nutmeg.
Salt pepper as per taste.

Procedure

Steam the Potatoes ,Carrots and Broccoli till tender and Puree it.
Add some oil in a pot.
Add chopped Garlic saute.
Add diced Onion saute till translucent.
Then add cream while stirring continuously.Bring it to boil.
Add shredded cheddar cheese in the cream and keep mixing till it forms thick sauce.
Then add the Broccoli Puree.
Add nutmeg ,salt and pepper.
Keep stirring and switch off the burner after it come to a boil.(5-7 minutes).
Serve hot with Garlic bread or Garnish with croutons.

Asparagus puffs....!!!
Ingredients.
Asparagus(7-8 pieces)
Sliced Mozzarella.
2-3 tbs Pesto sauce.(I used store bought)

 

Salt Pepper Chilli Flakes (as per taste)
Oilve Oil fro Grilling.
1 puff Pastry Sheet thawed.(9 by 13)
Procedure.
Cut off the ends of Asparagus.




Add some olive oil.
Add Salt Pepper And chilli Flakes as per taste and toss.
Grill it for about 2-3 minutes on each side.(You can bake it for 5 minutes if desired)



Cut into Bite size chunks.
Place the Pastry sheet on the baking tray.
Poke the complete sheet with the Fork .(this prevents ballooning)
Spread the pesto Sauce on the sheet.



Place a few Mozzarella slices on the sheet.




Then load it with grilled Asparagus.



And add one more layer of Mozzarella.
And bake at 350 F for 10-15 minutes or till the crust is golden brown.
Serve hott!!!

Mushroom Broccoli Quesadilla

Ingredients

Tortillas.(Flavored or Plain White)
1 n 1/2 cups Mushrooms sliced.
1 cup Chopped Broccoli.
3/4 cup Chopped Onion.
Salt as per taste.
1/4 tsp Chilli Flakes.
1/4 tsp Ground Black pepper.
1-1 n 1/2 cup Mexican Cheese blend.(Shredded)

Procedure

Heat some oil in a pan.
Add chopped Broccoli ,saute it for a min and keep covered for another minute.
Add sliced Mushrooms , and saute for 3-4 minutes.
Add Salt ,Pepper and Chilli Flakes and saute for few more minutes till almost all the water dries off.






Spread the Mushroom Broccoli mixture on the tortilla.
Add Chopped Onion and cheese.
Layer another Tortilla on it.
Bake, Grill or Roast on both the sides with some Olive oil.
Serve hot!!

Zucchini Coins..!!

Ingredients

1 medium zucchini sliced into circles.
4 tbs Seasoned Bread crumbs.(Italian seasoning)
2 tbs Corn Starch.
Salt as per taste.
1/2 tsp ground black pepper.
1/2 tsp chilli Flakes.
Olive oil.(for shallow frying or baking)

Procedure.

Preheat ove to 400F.
Add salt , Black Pepper and chilli flakes to the sliced Zucchini and toss.
Let it rest for 5-10 minutes until it oozes water.




In separate bowl mix the Bread Crumbs and Corn starch.



Take one slice of zucchini and coat it with the Bread crumbs and Corn starch mixture.
Sometimes if the zucchini doesn't release enough water just mix corn starch and water in one bowl not too thick not too thin and place bread crumbs in another. then dip the zucchini in corn starch paste an then bread crumbs.
Do it for all the slices and arrange them on a baking tray.Spray with oil.
Bake for 10-15 minutes or until golden brown.

OR

Dip the zucchini slices in the Bread crumbs and corn starch mixture and shallow fry it 2-3 minutes on both sides.

SERVE HOT 

Tortilla Wraps!!

Tortilla Wraps

Ingredients

1 pack softened Cream cheese.( 8 ounces pack)
2 tbs Sour cream OR Mayonnaise.
4 Spinach and herb Tortillas.( 10 inches diameter).
1/3 cup chopped Onion.
1/3 cup Shredded Cabbage.
1/4 cup chopped Red Bell pepper.
1/4 cup chopped Green bell Pepper.
1/2 cup shredded mild Cheddar Cheese.
1/2 tsp salt.
1/4 tsp Black Pepper.
1/4 tsp Chilli Flakes.

Procedure

Warm the Tortillas slightly and keep aside to cool.
Mix the Cream cheese,Sour Cream,Onion,Cabbage,Bell peppers, cheddar cheese,Salt,Pepper n Chilli Flakes.





Spread the mixture on the Cooled tortilla.





Roll the Tortilla.




Wrap it with Cling Wrap and refrigerate at least for 3 hrs.

        

Remove the rolls and cut into wheels.(Serve cold)

Schezwan crunch!!

Ingredients

1/2 cup capsicum sliced lengthwise n thin.
1/2 cup Julienne carrots.
1 cup cabbage shredded.
1/2 cup cooked noodles.
1 tbs schezwan sauce.
1tbs soya sauce.
1/2 tbs chilli sauce.
1/2 tbs crushed ginger garlic .
Salt and white pepper as per taste.
3 tbs melted butter.
20 phyllo sheets thawed and covered in damp cloth.

Procedure

Heat 2-3 tbs oil in a wok on high heat.Add crushed ginger garlic and saute till slightly browned.
Add carrots toss toss.
Add cabbage toss for a min or 2.
Add capsicum and noodles and toss again.
Keep tossing on high heat for a min.
Add all the sauces.
Salt and pepper.
Keep tossing and switch off the gas after 2-3 mins.(don't overcook)
Keep aside, bring it to room temperature.
Preaheat oven to 350 F.
Take 1 phyllo sheet on a smooth surface. (9 by 14)
Fold it into half.



Apply melted butter on the folded sheet with a brush.
Put the stuffing on an open corner.



Begin rolling till u reach the centre.(roll tightly)



Apply butter on it and fold the two ends in and continue rolling.





Seal with butter and keep covered in a damp cloth.

Make all the rolls in the same manner and coat with melted butter.
Arrange them on a baking tray with enough gap between two rolls.



Bake till golden brown.(about 10-15 mins)
Eyeball it they, bake quickly.
Remove and serve with sweet chilli sauce.

Make it ahead of time and freeze it......Great party snacks!!

Schezwan Crunch!! click :)

This is originally my mother-in-law's recipe.I just made a few additions. Simple and quick  :).Enjoy!!! 

Corn Capsicum Rice

Ingredients

5 cups of cooked rice.(cook the rice with some oil and some salt)

1 cup chopped Capsicum.

1 cup Cubed Paneer.

1/2 cup golden Corn.

1 tbs Ginger Garlic paste.

1 tsp Green chillis finely chopped.

1 tsp Cumin seeds.

2 tbs butter.(can use oil but butter gives a nice flavor.
Fresh Crushed Black pepper.

Procedure.

Cook the rice with some salt and olive oil , keep aside and let it cool down.

You can cook the corn with the rice.

Add oil to the pot.

Add cumin seeds and let them sizzle.

Add ginger Garlic paste.

Add the chopped green chillies.

Saute for 1/2 a min.

Add the Chopped Capsicum saute for a min.

Cook covered for 2-3 mins.

Add cubed Paneer and saute.

Add salt as per taste keeping in mind that u also added salt in the rice while cooking.

Then add the cooled rice and mix it with the paneer capsicum mixture..

Cover the pot for 2 mins and switch off the gas.
Crush some Black pepper on top..for a nice flavor.