BEETROOT & CARROT SOUP WITH CRISP SPINACH AND TOASTED SEASAME

Beetroot & Gajar Soup With Crisp Spinach And Toasted Sesame – Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach.

Tried a new recipe today  Beetroot carrot & potato soup and kept it simple spiced with just ginger, garlic, black pepper cumin and topped with crisp spinach.
Serve your kids with this nutrient-rich soup in winters made up of beetroot, carrots  spinach, etc .
Beetroot boosts stamina, gives fibers, helps in detoxification. Carrot helps in improving vision. This is excellent source of nutrients for kids and adults. Make your self a bowl of soup and enjoy the weather.

 

picsart_11-15-097624467536064015366.jpg

Prep Time : 15-20 minutes Cook time: 25-30 minutes Serve :2

INGREDIENTS:

Carrots Chopped  3 medium
Beetroot Chopped 1 medium
Onion chopped 1 small
Fresh spinach leaves (palak) shredded 1 cups
Sesame seeds (til) toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 4 cloves
Ginger chopped 1-inch piece
Vegetable stock 4 cups
Potato boiled and mashed 1
Black peppercorns crushed 2 teaspoons
Salt to taste
Oil to deep fry

INSTRUCTIONS :

  1. Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger, Onion carrots & Beetroot .
  2. Add one cup stock and cook till the carrots & beetroot are soft.
    Remove from heat, cool and puree.
  3. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.picsart_11-15-097005128634998665794.jpg
  4. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.
  5. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.
  6. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️
Advertisements

CREAMY SEETAPHAL PANEER KHEER/ CUSTARD APPLE & COTTAGE CHEESE PUDDING

Creamy Sitaphal Paneer Kheer  | Custard Apple & cottage cheese Pudding

CUSTARD APPLE is one of the most delicious seasonal fruit. You can consume it as a fruit or one can make a delicious dessert out of it. Deseeding it is quite laborious but once the dish is made,  its amazing taste will make you forget the pains you took Today I prepared   ‘CUSTARD APPLE &COTTAGE CHEESE KHEER’.

When Amrita of life shared the Seetaphal kheer recipe on Diwali on Instagram  I bookmarked it. and as soon as the Seetaphal season rolled in, I decided to try it out myself. It turned out to be a really delicious dessert.

I made this kheer from the very famous Ashta city’s Seetaphal my grandmother send to me.

picsart_11-11-105775287323397012098.jpg

INGREDIENTS :

1 Litre  milk
1/2 cup raw sugar if desired
1 Cup
1 small cinnamon stick
4,5 green cardamoms
4-5 pieces Almonds and pistachios chopped
Pulp for 4 seetaphal (custard apple)
Approx 1 cup.
1/2 cup.crumbled or grated fresh paneer
2,3 saffron strands.
img-20191111-wa00493982101510022343319.jpg

 

 

INSTRUCTIONS :

  1. First of all, you have to deseed the Custard Apples.
    Take a strainer and open the custard apple.
  2. Remove the flesh gently and keep the Sitaphal shells to be used as bowls.
  3. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out.
  4. Collect the pulp below and spoon out the seeds.
  5. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  6. Boil the milk and let it simmer.
  7. Add the cardamom powder and cinnamon stick.
  8. Once the milk has reduced almost to half, remove the cinnamon stick.
  9. Add the sugar and little bit of saffron.
  10. let the milk cool down completely. Now mix the seetaphal.pulp in it and add grated paneer too.
  11. Adjust sweetness if required and refrigerate for a while.
  12. Your Creamy Sitaphal Pudding is ready.
  13. Pour it into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  14. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and pistachios.

 

NOTES:

  • Use ripe custard apples as it is easier to deseed them.
  • Use firm sitaphal shell for a bowl.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

EGGLESS COCONUT MACAROON HEARTS/ TWO INGREDIENT COCONUT MACAROONS

These yummy macaroons are the perfect quick sweet treat for kids. They’re super speedy to whip up if you have unexpected guests as they’ll be done and dusted in 20 minutes!

These two-ingredient eggless coconut macaroons, bursting with coconut flavour are chewy, delicious, gluten-free and oh so yum!

Eggless Coconut heart shape  Macaroons | Two Ingredient Coconut Macaroons
picsart_10-16-038917396308017894097.jpg

INGREDIENTS :
250 grams desiccated coconut
1/2 can sweeten condensed milk
10 glazed cherries, cut into half (optional)
picsart_11-03-09186938151433546292.jpg

INSTRUCTIONS :

 

  1. Preheat the oven to180 ℃.
  2. Line a baking tray parchment paper. Set aside.
    In a bowl, add desiccated coconut and sweetened condensed milk.
  3. Mix well with a spatula until the coconut is evenly coated with the condensed milk.picsart_11-03-096316354339443147403.jpg
  4. Use a cookie cutter to make a heart shape.
  5. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
  6. Place half a glazed cherry on top of each macaroon.picsart_11-03-091054520026391011678.jpg
  7. Bake for about 15-18 minutes or until lightly golden brown.
  8. Keep checking after 12 minutes. It took me around 16 minutes.
  9. Transfer onto a wire rack and let it cool.NOTES:
  10. You may drizzle some melted chocolate over the macaroons if desired.
  11. Recipe adapted from HERE
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

EGGLESS MINI CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE

Happiness is always a cupcake away.

I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.

Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.

picsart_11-04-048530777868065837383.jpg

INGREDIENTS:

1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence

 

INSTRUCTIONS:

  1. Preheat the oven at 180°C for 10 minutes.
    Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
  2. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.picsart_11-04-041580833908417007204.jpg
  3. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.picsart_11-04-047309027630061452356.jpg
  4. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
  5.  Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.picsart_11-04-046887490026341800125.jpg
  6. Decorate with chocolate Ganache.
    GANACHE recipe How to make Chocolate Ganache (Truffle)

If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.

 
picsart_11-04-048531110854115328169.jpg

NOTES:

  • Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
  • Don’t skip the vinegar, as it gives fluffiness to the cupcake.
  • Vinegar can be replaced with lemon juice or apple cider vinegar.
  • Use any odourless/neutral oil only, otherwise, the cupcake smells different.
  • Don’t over whisk the batter, else the cupcakes turn hard.
    Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
  • Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
    Stays good for 2 to 3 days outside and 1 week under refrigeration.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

PALAK PANEER SOUP/ SPINACH &COTTAGE CHEESE SOUP

This combination of Palak and paneer will never fail us. Be it the usual subzi or soup, this combination is a favourite to many of us. So here is a bright green-hued soup, dotted with cottage cheese and mildly flavoured with black pepper. This is a very healthy soup and perfect for weight watchers too.

This spinach and paneer soup can be a quick, hot meal providing you with plenty of nutrients.
Spinach or palak is rich in fibre, folic acid and iron whereas paneer or cottage cheese can load you up with protein. Consuming spinach can also be one of the best ways to get a healthy range of antioxidants. The onion and black pepper add a wonderful, rich texture to this spinach-based soup making it very appealing to the palate.
picsart_11-02-086820791676375947337.jpg

INGREDIENTS :
1 cup paneer (cottage cheese), cut into a heart shape using a cookie cutter ❤
1 cup finely chopped spinach (palak)
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
2 tsp butter
salt and freshly ground black peppercorns (kalimirch) to taste
picsart_11-02-089113940900479184321.jpg

INSTRUCTIONS :

  1. Pluck the leaves of the palak. Wash and keep aside.
  2. Slice the onions into thin strips.
  3. Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
  4. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked.picsart_11-02-086990518836639280073.jpg
  5. Keep aside to cool completely.
  6. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
  7. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    Serve hot.

    NOTES :

  8. You may add garlic too.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

MANGO DRYFRUIT CHOCOLATE

Mango Dryfruit Chocolate
And here I have chocolate which will put you in a MANGO -nificent mood! As Diwali rolls in, I have a yet new flavour of chocolate to show to you. Its taste is quite different from normal chocolate and is just perfect for gifting.

dsc_2149-014434393312125874102.jpeg

 

INGREDIENTS:

1 pack Mango Chocolate Compound
Assorted dry fruits(cashew, almond, raisin) chopped
Chocolate mould(as per your choice)

INSTRUCTIONS:

  1. Melt the mango compound(I used Morde brand’s)using a double boiler method or microwave.
  2. Stir continuously with a spoon to soften it.
  3. Next, fill the melted chocolate in a  piping cone which has a hole for piping on the front.
  4. Fill 1/4 of the mould with chocolate and place dry fruits on it. Cover with more mango chocolate.
  5. Keep in the fridge for about 10-mins.
  6. Remove from fridge, unmould and serve fresh.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️