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French Onion Soup

21 Nov

As nights get cooler this month, there is more temptation for having delicious warm soups. This time I have got for you Onion Soup. The flavors and taste is aromatic and enriching.

The most enticing flavors are of the caramelised onions and slowly cooked broth that turns mellow and sweet laced with some white wine.

Serves 3-4:

For this I used:

3 tbsp butter

2 onions, thinly sliced with the grain to hold their shape

4 garlic flakes, crushed

1 tsp salt

1/2 tsp black pepper powder

275 ml dry white wine


1 carrot – chopped roughly

1 onion – chopped roughly

2 bay leaf

2-3 french beans

1/2 cup broccoli

6-7 peppercorns

2 cloves

4 cups chicken broth


Firstly, make the stock. In a deep sauce pan, add the chicken broth and the rest of the ingredients  like carrot, onions, broccoli, french beans, bay leaf, peppercorns and cloves. Bring it to boil. Strain it and Keep aside.

Secondly, to caramelise onions. Add butter to a skillet, then the onions and the garlic. Let it turn brownish in color. Avoid letting it stick to the skillet.

Thirdly, add the stock to the onions. Now season it with salt and pepper. Add the dry white wine. Bring it to boil.

Serve hot with some breads!!

Broccoli and Mushroom Soup

12 Nov

I really feel the need to share with you our Punjabi lifestyle in India. It is all about outings, and grand ceremonies. It is another glamorous world where Punjabi’s love to splurge on good clothes, dazzling jewellery and delectable food. Talking about Food, it is the most important factor in every Punjabi household. It is said that every Punjabi lives his life ‘king size’. Food being the core of every Punjabi household. Most of them have chicken almost everyday and very often outings. So there is a lot of calorie in-take all the time in terms of desserts. fried etc.

Well this is exactly the story of my house. My husband and I fall into the same trap. It becomes hard to ignore social outings and avoid all the greasy and junk food. To be honest I really want to give up all this food for a while and stick to something that is healthy and full of nutrition. With this thought I started preparing Broccoli and Mushroom Soup.

Serves 4:

Ingredients used:

1 1/2 cup small florets of broccoli

1 1/2 cup mushrooms

1 small onion

3 cup vegetable broth

1 cup milk

1/2 tsp freshly ground pepper

salt to taste

Boil 3 cups of water.

Throw some mushrooms and broccoli into it.

Cook for 1-2 mins. Strain it and keep the water.

Saute some onions till its transparent.

Make a puree in the blender of mushroom, onion and broccoli. Adding a little water as required.

Mix the puree with the vegetable broth.

Bring it to boil. Season it with salt and pepper.

As it boils again.

Add milk and leave it boil again.

If you want you could add cream instead of milk but for healthier reasons I choose milk.

Garnish with cilantro!

We enjoyed this delicious soup with some breads!!

Yummy exquisite combination of broccoli and mushrooms!

Greek Salad

14 Sep

Last night, JS and I both felt like having something light. So again we had salad for dinner. One thing great about salads is that they are not so time-consuming and yet very filling. Both of us are really fond of mediterranean food, so I thought that I should try out a Greek salad this time. Something I like about Greek Salads is that it has some tinge of sour taste to it.

While I went last week to Citywalk (my favourite hangout), I picked up some feta cheese from my favourite cheese store, Passion Cheese. Being a cheese lover myself, I see their cheese is fresh and tasty.

Nowadays all sorts of dressings are available in the market but I usually prefer to make at home. As everyone in my family likes to eat fresh. Trust me, dressings are not at all time-consuming. Also, Ingrediets of this salad are easy to find at home.


1 1/2 cups shredded red cabbage (I used green one!)

1 cup lettuce

100 gm Feta cheese

8-10 green/black olive cut into half

1 tomato


4 tbsp Hung curd

4 tbsp cream

1 tbsp mustard sauce

1/2 tsp salt and pepper

To Garnish

1 slice bread (cut into cubes)

Oil for frying

1/4 tsp oregano or mixed herb

In a bowl, mix cabbage, and tomatoes.

Tear in some lettuce!

Some olives pitted. Chill the veggies in the fridge.

Now prepare the dressing. Mix all the ingredients.

Bring back the salad and pour the dressing.

Put the feta cheese and chill in the fridge. Now prepare for garnish.

You can use a stale bread.

Heat the oil.

Fry the bread cubes.

When they change color remove from the skillet (mine are very brown because I used a brown bread).

Immediately add mixed herb and a pinch of salt.

To serve salad, top up the salad with fried croutons.


Bell peppers taste really nice in a salad. I missed on that. If you want you can add.

Also, feta cheese was cubed in this salad. You can actually crumble it.

I usually avoid the fried bits in the salad but this is just to give authenticity to the salad. It sometimes is comforting to replicate the dish that you just ate at a restaurant.

Fruity & Veggie Salad

10 Sep

Having gained a couple of kilos due to missing my exercise past month. I decided to go on a salad diet. Well something that I love  about this salad is  their nutritionist value.  I am usually a fan of vinaigrette as it is not as creamy as the other dressings. This salad is often relished with my in-laws and husband as it watches the cholesterol and fat content in it. We usually enjoy it in the summer when you want to eat very light.

I play around with the content of this salad as I try an incorporate whatever is available in my kitchen.


1 chopped apple

1 small carrot sliced lengthwise

1/2 chopped cucumber

1/2 red bell pepper cut lengthwise

1/2 yellow bell pepper cut lengthwise

1/2 green bell pepper cut lengthwise

7-8 baby corns cut lengthwise

10-12 mushrooms

10-12 grapes (if available)

Vinaigrette Dressing

4 tsp Virgin Olive Oil

3 tsp vinegar

1 clove garlic

1 tsp mustard sauce

1/2 tsp pepper

1/2 tsp salt

1 tsp sugar

1 tbsp fresh parsley ( I sometimes use the dried one as well)

When you make a salad its important to blanch a few vegetables which maynot be edible raw. In this case, I blanched mushrooms and babycorns. For blanching, boil one cup of water, add one lemon juice and 1/2 tsp salt.

Add babycorns and mushrooms. Let them cook for 2 minutes.

Seive the vegies with the help of a strainer.

I usually do the blanching first. Till the time vegies boil I cut carrot, and colorful bell peppers.

Add all the cut vegetables to a salad bowl.

Well, I recently found out that it is very essential to include apple in your diet because it has very high content of fibres required by your body. So go Apples!!

Some apples for some sweetness to the salad.

After chopping, I usually put my fruits and vegies in the fridge to chill.

Mix all the ingredients of the dressing.

Add the dressing to the salad and toss the salad.

I usually like to serve my food with style. I added grapes to garnish this salad.

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