See food, eat food!

colourfulA friend of mine is on a ‘see food’ diet. She sees food and eats it.

This friend is tall and definitely not overweight. But she loves to go on silly fad diets and then when they don’t work out, she gets frustrated and goes on her ‘see food’ diet.
So, when she called to say that she’ll be over for dinner, I knew most conversations would ultimately end with her complaining about her imaginary weight gain.  I dragged myself to the kitchen, checked my refrigerator for a quick recipe and found some frozen prawns. Yes! Sea food!
Made a quick prawn cocktail and some broccoli soup to go with it. The recipe can be made in a healthy and an unhealthy way, depending on the dressing. I chose the cheese sauce dressing instead of the vinaigrette. Serves my friend right for fussing over food so much! 😉
Prawn Cocktail
300 gm Prawns (fresh or frozen) de-veined
Lemon Juice from a small lemon
Salt
Olive Oil
Half Cup Water
Pepper
Fresh Spinach Leaves
Bell Peppers, one red & yellow each
Mushrooms halved
Cheese sauce, according to taste
To soften the frozen prawns, I added half a cup of water with salt and brought it to a boil. Once the water dried up, I removed it from heat and drizzled olive oil, pepper and lemon juice over it.
To make the prawn cocktail, I sauteed the vegetables in a teaspoon of olive oil. I did not add salt as the cheese sauce has enough salt. Added the prawns and the cheese sauce and done!
Advertisements

Welcoming winter

hellowinterIt’s that time of the year, again! Winter is slowly setting in and there is plenty of winter produce available already in my city. Bright, green leafy vegetables, colourful fruits and fresh herbs. Winter is also the time when my city, Ahmedabad, hosts many food and music festivals.

Winter is the best season to gorge on a variety of Indian delicacies, which also hold nutritional properties. From undhiyu paired with hot puri to sarson-da-saag paired with makki-di-roti, from hot rasam to sweet gajar-ka-halwa, from bajra-methi theplas with homemade white butter to the spicy thotha paired with bread. Winter is also the time when a variety of delicious side dishes come out of the kitchen. Among the most popular ones are aathela amba haldar (pickled yellow turmeric), green garlic chutney, sliced radishes, garlic-chilli chutney, white butter, mint chutney, roasted or fried green chillies, etc.

Winter is also the time for both clear or rich soups and salads because the produce is so fresh around this time of the year. So, last night, I made creamy roasted pumpkin soup and paired it with a very easy-to-make stir fried paneer and vegetables.

Processed with Moldiv
Processed with Moldiv

Roasted Pumpkin Soup

Ingredients:
Pumpkin, sliced – 500 gm
Garlic – half-a-clove, peeled
Olive Oil – 2 tsp
Stock or Water
Cream/full fat milk – 3 tsp
Salt & Pepper

Method:
Heat oil and add sliced pumpkins with salt. Pot roast it till the sides catch a lovely golden brown colour. You can also roast it in the oven at 220 degrees for 30-35 minutes. Remove and pressure cook till two whistles. Keep aside till it cools down. In the same pan, roast garlic till it gets a light brown colour but should not burn.

In a blender, mix together roasted garlic and pumpkin and blend till it is of a creamy texture. Put the mixture back on the stove, add stock or water, according to the desired consistency. It should still be creamy. Before removing from the stove, add a pinch of pepper. Serve medium-hot, garnished with fresh cream or full fat milk.

Stir-fried Paneer and Vegetables

Ingredients:
Paneer (marinated with a pinch of salt, turmeric,
coriander-chilli powder) – 250 gm
Grated cabbage, carrot, spring onion and green garlic – 50 gm each
Soya sauce – 1 tsp
Green chilli sauce – 1 tsp
Ground Pepper
Olive oil – 1 tsp

Method:
In a pan, heat oil and saute the marinated paneer. Transfer into the serving bowl. In the same pan, add vegetables, stir fry for 1 minute and add the sauces and pepper. I do not add salt again as the sauces contain salt. Stir again. Add on top of the paneer, mix well and serve hot.