BROCCOLI SOUP WITH MILK
Ingredients:
1 .Medium Broccoli
1 Table spoon salt
2 Medium potatoes
½ Tea spoon black pepper
1 little cinemon
1 Daphne leave
½ Lt Milk
1 tea spoon curry powder
½ Lt Boiling water
½ glass chopped parsley
1 tea spoon cumin powder
1 tea spoon mint powder
1 tea spoon mustard seed
1 Table spoon Ghee
2 clove seed
125 gr.milk cream
Preparing:
Boil broccoli and put blender. Mince the potatoes, fry with mustard seeds in ghee. Add cummin powder, clove seeds, black pepper powder , curry powder and water. Put the boiled broccolies on blender and add minced potatoes and all spices. Put milk and salt. Cook on the light heet. After boiling turn off the heater and add milk cream on the soup.
SUKHE ALOO
Ingredients:
- 1⁄2 tea spoon black pepper, ground coarse
- 1⁄2 Table spoon dry-roasted cumin seeds, crushed coarse
- 1⁄2 tea spoon chat masala, if available (try an Indian grocery)
- 1⁄2 cup plain yogurt
- 1 1⁄2 kg fresh potatoes suitable for boiling
- 3 Table spoon ghee or olive oil
- 1 tea spoon salt
Instructions:
1. Peel the potatoes, cut them into 1-inch cubes, steam until tender, and cool.
2. Combine the black pepper, cumin seeds, chat masala, and yogurt in a 1-quart mixing bowl.
3. Drop in the chunks of potato and gently toss and roll them in the seasoned yogurt. Set aside and marinate for 15 minutes.
4. Heat the ghee or olive oil in a heavy frying pan over a medium to medium-high flame until a haze forms over the surface. Add the potatoes and salt, and then stir-fry until the potatoes form a golden crust.
PREPARING GHEE (PURE BUTTER)
PREPARING GHEE (PURE BUTTER)
Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water — so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body. Ingredients
•1 kg unsalted butter
•cheesecloth
Directions
1.1
Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
2.2
Allow the oil (ghee) to separate from the milk solids.
3.3
Periodically remove the foam that accumulates at the top.
4.4
When the oil is clear in color, the ghee is done.
5.5
Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
6.6
Cover the jar and store at room temperature.
MUSHROOM SOUP WİTH CREAM
Ingredents:
25O gr. Mashroom
2 Potatoes
1 fresh green pepper
2 cloves seed
250 gr milk cream
½ lt milk
½ lt water
1 table spoon ghee
1 table spoon salt
1 tea spoon mint powder
½ tea spoon black pepper powder
1 table spoon pure wheet flour
1 table spoon cumin powder
1 Daphne leave
Preparing:
Wash the mushrooms and peel thin slices. Grate the potatoes thickly. Cut the green pepper in thiny peeces. Put a little water in wheet flour and mix. Exept milk cream, all material mix together.
Boil them on medium heat and stir it from time to time. Add milk cream and turn the heat to low. After 1-2 minutes later the soup is ready.
THE MOST IMPORTANT THING IN THE WORLD: COOKING!
In the first years of my marriage I did not like cooking a lot. I left home very early to go to the work and came back very late. I only cook on Sundays and put them into the deep freeze. And we ate those foods all week. But we did not realize that in deed we were eating garbage : ) (more…)
(Turkish) Neden Vejetaryenizm
Sorry, this entry is only available in Turkish language.
