Easy Achari ( Pickle) Roast chicken

The word achari is always tempting and although it is just a condiment in Indian food but it is one of the most desirable dish . It is infact very handy dish and is always cherished by Indians.

This recipe was from my own experiments done many a times and it has been always relished by my friends. It is quick and easy way of enjoying something succulent and spicy

Once I had just marinated chickens legs with lemon, salt and garlic. It was sort of bland for my taste. After baking for 10 mins I realized I need to put some extra zinc to spice it up . I had some left over pickle residue so I just applied generously on the baked legs and further baked it . It was very delicious. I tried doing it many times with varieties of pickles mixed, lemon, mango etc and it was good . Well if anyone has some interesting variation , lets spice up the recipe.!!!!!!!!!!

Ingredients

Chicken legs of your choice
Lemon juice
Salt
Pepper
Garlic paste
Achar residue


Wash and dry the drumsticks. Make some cuts and apply salt, lemon juice, garlic paste. Marinate it for at aleast 30 mins.

Preheat the oven 250 ‘c .Bake the drumsticks for 15 mins. Remove and apply achar on the drumsticks and further bake it for 1O mins . Turn and bake it again till it is done . Serve hot .

Well if u still need that chatpati flavour,sprinkle chat masala and squeeze lemon juice.

NACHOS - FROM A NACHO LOVER

NACHOS has been always my family’s favorite dish. Anytime we like to go to a Mexican joint we picture ourselves eating a big platter of nachos served with guacamole and sour cream.

I do sometime at home but this time I tried making entire dish from the scratch. It was so satisfying and we loved to have it once again. My husband was returning from business trip and I wanted to have something different apart from the regular diet. Although Biryani always tops in the list but nachos are also very much coveted.

I tried Tarla dalal version of making Tortilla chips with small variation of adding garlic powder.

I also referred to sailus version

http://www.sailusfood.com/2007/03/14/corn-chips-with-salsa-sour-cream/.

Infact I made salsa quite similar to her and I just added more jalapenos to make it more spicy.

I am a great fan of Avocado so anything relating to avocados is hard to resist for me. It is very expensive and sometimes a rare commodity to find it here. So whenever I find it I buy in bulk.

Guacamole is excellent dip made from avocado and goes very well nachos.

We had ready made sour cream and it was divine.

For nachos

Ingredients

1/ 12 cup corn meal
1 cup of plain flour
2 tblsp of oil
2 tsp of ajwain( oregano seeds)
2 tblsp Garlic powder
salt to taste
water to knead

Method

Knead the above ingredients. Roll into thin chapatti and lightly toast them on a griddle or a Tava.
Cut them into triangle and deep fry them in oil. Drain them and store them in airtight container.

Guacamole

1 avocado
lemon juice
salt
pepper
Half the avocado and discard the seed .Scope and mash them lightly in a fork. Add lemon juice and seasoned it with salt and pepper.

salsa

3 tomatoes
1 green pepper
1 red pepper
2 cloves garlic

Roast the above in a baking tray for 20 mins at 200 ‘c.
Remove the skin and mash it lightly with fork and garnish it with salt , pepper and some chopped cilantro.

Assembling

Montre jack cheese grated approx-1 cup
3to 4 jalepenos diced
1 can red kidney bean ( Rajma boiled)

Arrange

Preheat the oven at 200’c. Mix Rajma( kidney beans)with half of the prepared salsa mix. Arrange corn chips in a baking proof dish. Spread the Rajma mix, jalapenos and sprinkle grated cheese and bake for 10 to 12 mins till the cheese has melted.

Serve with sour cream , salsa and guacamole.

We had a big platter of nachos with spiced Roast chicken. It was too filling.

This is my contribution to AWED hosted by DK of http://culinarybazaar.blogspot.com/

HEATHLY OATS AND BERRY BREAKFAST BARS

Breakfast has been always important and will be an important meal of the day. The body needs a kick after 10 hours of fasting . Fasting slows the metabolism rate and so healthy and nutritious breakfast is always recommended to kick start your day. It is always advisable to have breakfast with in 30 to 40 mins of waking up.

I have followed the above principle and I feel more energetic compare to having just cup of tea and then having late breakfast. I feel slightly weary and tired when the daily grind comes to a halt. A healthy breakfast not only kicks the metabolism rate but also help s to pull through the daily grind of the day

I am very happy to see a event hosted by Mansi .The saying Breakfast should eaten like a king , lunch like a prince and dine like a pauper is not a myth. These nutritious bar are very helpful when we are tied up with work or running short of time. These bars are packed with goodness of oats and blackberries that are rich in antioxidants. A glass of milk or a cup of hot chocolate with few bars would be a ideal breakfast.I really love this bars as they are very easy to pack and gives me more energy and also great for snack box too..

The original is adapted from

http://www.joyofbaking.com/RaspberryOatmealSquares.html

I have followed the exact recipe with few modifications. I have used whole wheat flour instead of plain flour and substituted blackberries for Raspberry.As Stephanie has suggested in her recipe to make jam/Conserve a day before baking these bars. I exactly followed her steps.

For Blackberry jam

2 cup frozen or thawed blackberry
¼ cup sugar
Boil sugar and berries in a pan, simmer for 20 mins and cook till it thickens . Let it cool down and then keep it in the fridge.

Ingredients for the bar

1 cup whole wheat flour
1 /4 cup plain flour
1/2 cup margarine
1 tsp Baking soda
1 cup light brown sugar
1 egg
½ tsp vanilla extract
½ tsp salt
2 cup rolled oats

Method

Cream margarine and sugar until well incorporated.Add egg and vanilla extract and whisk it till is light and fluffy.Sieve flours and add baking soda and salt.Gently fold the flour into the mix. Add 1 ¾ cup of oats to the batter.

Line a baking tray ( 9 x 9 inch (23 x 23 cm) ) with a butter paper.Gently spread to 2/3 of the batter in the pan . Pour the blackberry jam and spread it evenly

Add the left over ¼ cup oats to the remaining batter.Top it with remaining mix

Bake it for 25 to 30 mins.When cool slice into bars.

Store in airtight containers.

This is my contribution to WBB21

http://funnfud.blogspot.com/2008/03/event-announcement-wbb21-balanced.html

Celebrate holi with Thandai

When we think of the word HOLI, colors flash our memories. Who can forget the childhood memories of playing HOLI with vibrants colours. Getting up in the morning applying oil and changing over to some weary cloths, rushing to splash colors to our friends and neighbours, While Mom’s busy cooking and getting goodies ready for visitors . Food also tops the list along with the colors in the festival of HOLI Every household we visit offers us a plate of goodies. I guess Thandai is also inseparable from the festival of HOLI. Such a refreshing drink and really rejuvenates the spirits.


When I grew up to be a teenager I starting keeping distance from colors since I was scared of getting freckles all over my face with those polluted colors. Well these days people are more aware of organic colors so it becomes safer to play with them .

Gulal is more safer than the dark water colors very commonly known as Varnish!!!!

Since we have been staying aboard for a long time I miss this wonderful festival, We hardly get a opportunity to have an elaborate HOLI. But in Beijing the Indian community is very compact and is close knit so we celebrate special HOLI. I feel happy to show my son how vibrant our cultures and festivals are.

I remember three years back I was in India , it was during HOLI, Oh my god I had a gala time playing with my nears and dears. I didn’t care about of the freckles !!!!!!!!!

left to right- myself, Sis in law, B in law, my husband

Me and my husband

This time since we are having few friends coming over to my place. I could hardly skip the idea of preparing thandai esp. when Holi is round the corner. The original recipe is from November edition of savvycookbook http://www.magnamags.com/

Kesar pista Thandai

Serve -1

I cup milk
3to 4 tbslp sugar
1tbslp walnut
1tbslp almonds
1 tbslp pista
few strands of safforns
cardamom for flavour.

Boil the milk in sauce pan. Add sugar. Take a muslin cloth and roughly chop the nuts . tie the nuts in the cloth and dip the cloth in the boiling milk . Simmer and boil for 15 to 2o mins.

Remove the cloth and gently sqeeze the milk from the cloth . Remove the dry fruits and add them to the milk. Add few strands of saffron and cardamom for favoring . Chill it overnight before serving .

CHECKER BOARD COOKIES - HARD TO RESIST

I always love to read recipe books that has elaborate pictures especially, when it comes to baking complicated recipes. One day I was browsing at our local library I came across this wonderful recipe which was clearly illustrated with pictures. I borrowed and tried these tempting cookies. I couldn’t believe it would taste so great. It is almost 7 years now I have been baking these cookies usually on some special occasions.

I feel so sorry for not able to recollect the name of the author and the book. My Sincere apologies to the Author of book .

The original recipes suggested to use cooking chocolate since this time when I checked my pantry and I was running short of the bitter chocolates hence I substituted good quality dark chocolate with 7o % cocoa mass.

I also added almond meal and orange zest to enhance more flavor.

Ingredients

2 cups plain flour
½ almond meal
¾ cup butter
¾ sugar
1tsp vanilla extract
1 egg
1tsp Baking powder
1tbslp Orange zest
2 ounce cooking chocolate

Shift flour, almond meal and baking powder.Cream butter and sugar until mixed well.Add egg and vanilla extract.Wisk till it is light and fluffy and then add orange zest.

Gradually add flours and knead into a soft dough.If the dough is too soft, refrigerate it for 10 minutes.

Divide the dough into two equal portion.Add melted cooking chocolate to one portion.

Divide each portion into 6 small balls of each.



Roll the ball into a log and arrange them as shown in the pictures.


Wrap them in a butter paper tightly and store them in the refrigerater for about 8 hours or overnight .Preheat the oven at 175 'C. line the baking tray with a butter paper. Slice the log.


Arrange the cookies with a gap of an inch.Bake them for 8 to 10 mins.



Cool them and store them in an airtight container.

Variation. There is also one more interesting variation of checker board cookies.
http://www.joyofbaking.com/CheckerboardCookies.html

Buta Dali( channa dal) and khakru ( pumpkin)- Oriya Dal

Accept my Thanks Saswati .

A very sought after dal dish from the Oriya kitchen. This dal is always loved and cherished in my state. It has the amazing taste of spicy lentils blended with sweetness of pumpkin. It is nutritious and a wholesome dish and it goes very well with rice or puri.

This dal is a combination of Channa dal (protein) pumpkin ( beta-carotene) and potato ( starch) and tempered with Panch Putona and seasoned with Jeera lanka powder.
Infact it is ideal for feeding the babies avoiding the seasoning.

I prepare it very often since my son loves the taste and also serves the purpose of eating healthy pumpkin.

Ingredients

1cup Buta daal (channa daal)
1 cup pumpkin chunks with skin
½ cup potato chunks with skin.
1 inch ginger grated
½ medium onion chopped
1 tomato chopped
1 tbslp panch putona
2 to3 dry chilllies
1 tbslp jeera lanka powder
1tsp ghee
Chopped coriander to garnish
Salt to taste

Method

Soak dal for 30 mins. Pressure cook the soaked dal with pumpkin , potatoes, tomato and salt. If the dal takes time to cook then slightly precook the daal and then add the vegetables.

Heat ghee in a pan. Add panch putona, dry chillies.When they start to crackle add ginger and chopped onions. Fry the onions till they are translucent.

Add the boiled dal and simmer for couple of minutes. Garnish it wih jeera lanka powder and chopped coriander leaves.

Serve hot with Rice or puri.

Jeera lanka powder

4 tbslp Cumin seeds
5to 6 dry chilies

Dry roast the above in a griddle. Roast till u get the aroma. Care should be taken not to over roast and burn the seeds.

Grind it in small coffee grinder and store in an airtight container.

Panch puton

It is considered as the back bone of oriya cooking with equal combination of
Cumin seeds
Mustard seeds
Onion seeds
Fenugreek seeds
Fennel seeds

Stuffed mushroom- all time hit

This recipe has been all time hit with my friends. We had once vegetarian guests at our place, so I thought of having something special for them apart from paneer (cottage cheese). I had made Soya kebabs (refer to my Soya kebabs) and also these stuffed mushrooms for the starter.

I had couple of magazines from India, one of the magazine was the Good housekeeping (http://www.goodhousekeeping.com/) of Indian version that had this wonderful starter recipe.

I done it many a times. The original recipe had called for parsley since I always find coriander more handy in my kitchen so I have substituted coriander instead of parsley.

Ingredients

12 to 15 Big button Mushrooms
1 big onion chopped finely
2 tbslp of garlic minced
¾ cup bread crumbs
½ coriander leaves chopped
½ pistachios nuts roughly chopped
salt to taste
2tbslp of butter

Method

Wash and dry the mushrooms. Carefully remove the stems and chop them finely.

Heat butter in a pan. Add garlic and chopped onions. Sauté till the onions are translucent.

Add the chopped mushrooms stems. Just in case if u finds the stems are not too big and enough. Chop few more whole mushrooms.

Sauté for couple of mins and add breadcrumbs. Switch off the stove and add chopped Pista nuts and coriander. Season it with salt and pepper.

Brush the mushroom with butter and stuff the prepared mix.

Preheat the oven at 200'C and grease the baking tray or line it with a butter paper.

Arrange the mushrooms and bake it for 25 mins.



Serve hot.

Make the stuffing ahead of time and store in the fridge. Stuff and bake it just before serving.

If u have any queries. please mail me at shivsm@yahoo.com

Refreshing Beetroot and pineapple juice- A body cleanser

Thank you so much for a warm welcome . I thank all of my fellow bloggers for the support and I extend many thanks to Sailaja for having me in http://connect.sailusfood.com/ and also to Shipa ( www.aayisrecipes.com) for showing the path. It is indeed a great journey. I am elated to be a part of a wonderful group sharing the same passion.
I feel my life has changed after I started blogging . I am so happy to get myself into creative venture which I always cherished. I always adored cooking right from my early days. But blogging has given me more insight to my creativity. I always enjoy trying new dishes and luckily my family including my in-laws have been always very supportive. . My husband is a food lover so I get enough scope to experiment new dishes.

I tried this refreshing juice for the first time in a restaurant . It is special theme restaurant based on organic food and is pure vegetarian. The dishes are made plant fibers and Soya to make imitation meat.

I tried the beetroot juice specially meant for flushing the toxins .It was absolutely delicious with combination pineapple and orange .

As usual eager to know the recipe I asked the chef its proportion., I tried at home. It was same.
I added ginger and mint to render more flavor.

Beetroot is considered to be a powerful antioxidant because of its deeper and richer color .

Refer this wonderful article about the benefits and good ness of beetroot

http://fruitsnvegetables.com/beetroot.html


Serves -2

1 medium beetroot cubed
2 cups fresh pineapple cubed
1 orange segmented
1 inch ginger
Mints leaves to garnish

Juice the above ingredients in a juicer expect mint Or otherwise blend all the ingredients and sieve though a stainer or a muslin cloth.
Garnish it with mint and serve chill.

This is my entry to Fun' n Sun event hosted by easycraft.

Authentic Vegetarian Chinese dumplings

I have been traveling in Asia for a long time so I am quite used to the local cuisine and have no problem in getting accustomed to the culture as well. My preference in food is only confined to chicken and seafood so I end of having limited choices especially in Beijing.

Well we try to modify the dishes at some restaurants and it is quite palatable. Me and my husband are very hooked to the Sichuan cuisine as we Indians are always fond of something that is spicy and flavored.

I also enjoy eating dumplings but it is very rare to find something made of only vegetable. It is either mixed with pork or chicken. I always prefer to have veg dumpling and luckily after going through a lot of freezer isle of Supermarkets I found something that contains only vegetables. I was delighted.

Since I am not into eating refined flour and MSG so I try to avoid. But ocasionaly I like to indulgence so My house help does make authentic dumpling for me from the scratch. I like it since I do my own filling and avoid using MSG. Homemade as we know are always best and healthy.

Dumpling are very common to Northeastern states of India and are widely known as momos. I was glad to see the variety of choices available while we driving from Bagdogra to Gangtok.

Dumpling are easy to make. I haven shown the step by step way of making the authentic Chinese dumpling.


Ingredients for the Dough

2 cups Plain flour
water to need

make soft pliable dough and cover it .

Ingredients for Filling

2 cups finely shredded cabbage.
½ cup Soya granules soaked in water
1 carrot grated
3 tblsp of chopped coriander leaves
1 tblsp garlic mince
1 tbslp ginger mince
2 tbslp sesame oil
1 tblsp chillies minced
salt to taste

Mix the above ingredients and kept it aside.

Step I Make tiny balls of the dough.
Step 2 Dust the board with flour and roll into tiny circle.





Step 3 Add 1 tbslp of filling.



Step 4 Carefully fold and seal the egdes by pressing.

Step 5 Repeat the same on the other side.

Step 6 Arrange them in a plate.

Step 7 Boil water in a big sauce pan.
Step 8 Drop the dumplings and when the water to starts to boil.
Step 9 Add 1/2 cup of cold water and boil for 3 mins repeat the process for three times.

Step 10 Remove the dumpling from the water and serve wih a dipping sauce


Variation. U can add Spring onions and mushrooms for the filling. These dumplings can be made ahead of time and freezed.

Dipping sauce

3 Tbslp soy sauce
1 Tblsp rice vinegar
1 Tblsp sesame oil
1/2 Tbs chili sauce
1tsp roasted sesame seeds

Prawn Tempuras- A evergreen starter

Japan was my first country to experience abroad . Soon after my marriage I joined my husband who was working on a project. It was wonderful place to stay. Although language was a barrier for us but the hospitability of the people made us feel very cosy .I thoroughly enjoyed my stay of two years and we got to see around Japan. I was infact in love with that place and still feel the same. Even now I have lived in many countries,I still feel happy about that country and would like to visit again. I had also picked up some Japanese language so it was pretty manageable. The only problem that I had initially was my adaptation to the local cuisine. Probably I was not exposed to eating raw meat and fish so I was lost .One day we were flying and I forgot to mention my meal preference. I had some sushi on my platter. My husband urged me to give it a try. I was some how reluctant but I tried and that was it . I could believe that I had deprived myself of the divine cuisine. Infact I was so sad that by the time I realized It was time to pack up bags.

Anyway even with my limited time to spare I explored. I had strong craving of norimaki roll when I was expecting Rohan. I really loved the seto lunch esp the miso soup.

Unfortunately I could not learn much of their local cuisine expect for tempuras and some easy nori rolls

It is an excellent starter. Normally it is made of ready made tempura flours available in any oriental supermarkets. It also requires a specific red prawns with tails intact.

I have tried making many a times with plain flour and some cornflour. It was almost the same taste.

Prawn Tempura

12 to 15 big red tailed prawns ( Madagascar prawns)
1 tsp garlic mince
5 tbslp of plain flour
1tbslp cornflour
cayenne powder to taste
salt to taste
oil to deep fry
Bread crumbs to coat
Method

Care fully shell and de vein the prawns so that the tail is intact . Make 2 to 3 small cuts on the sides of the prawn to make it straight.This is important because even after u deep fry the tempura will remains straight.

Mix the flours with little water( preferably icy cold water) to make thick and lumpy paste and add garlic mince, cayenne powder and salt to taste.

Dip the prawn at a time and coat it with well with bread crumbs. Arrange them in a plate.

Heat oil to a medium fire and and deep fry until it is golden brown . The actual process is to hold the tail with a chopstick and deep fry. But when I make it in a bulk I just drop carefully the prawns in the hot oil. Don’t fry more than 4 to 5 pieces at time.

Drain in a absorbent paper and serve with the dipping sauce. Well I serve it with tomato ketchup or Dhania Chutney

When I have a party at my place .I usually make it in advance and freeze it by dipping it in the batter and coating it with bread crumbs . When guests arrive , it is becomes easy to deep fry and serve hot .

Variations I had tried a yummier version of prawns fitters dipped in flour batter and coated with sweetened shredded coconut . It is one of famous starter from a chain of restaurant known OUTBACK.

Tomato and Khajuri katta ( sweet and sour tomatoes with dates)

My parents were very encouraging when I showed them my blogspot. They had reviewed my contents and suggested ways to improve. My mother was very keen on viewing my recipes that are added fequently. Since my objective was mostly to focus on oriya recipes. I have deviated a lot from the focus, my mom insisted to start working more on oriya dishes . So I suggested her to help me share some common oriya recipes .

She really made a great effort get the recipe done and click some pictures and send it to me. So I am thank full to my mom for encouraging me to share our moutwatering recipes from state of Orissa.

Tomato and khajuri katta is a very interesting combination of sour tomatoes with sweets dates. It is a very coveted side dish for any festive cooking. This recipe can be stored for a week in a fridge and easily goes well rice and pancakes.

The two basic ingredients Jeera lanka powder ( powdered dry roasted cumin seeds and dry chilies)and panch putona ( combination of mustard seeds, fenugeek seeds fennel seeds cumin seeds and onion seeds ) of oriya cusine is very much highlighted in this recipe .


Ingredients

½ kg tomato quatered
10 -12 seedless dates
¼ cup raisins
1tbslp Ginger mince
1/3 cup sugar
2 green chilies
curry leaves for tempering
1tbslp of panch putona

1tblsp Jeera and lanka powder
coriander leaves to garnish
1/4 tsp salt

Method

Heat oil in a pan. Add panch putoona. When they start to crack add ginger, curry leaves and green chilies. Add chopped tomatoes, dates and salt. Saute for couple of minutes .

Add ½ cup of water. Cover and simmer for 10 minutes.

Add sugar and cook untill the sugar is dissloved and thickens. Finally add raisins and jeera and lanka powder. Garnish it with coriander and serve .

Atta (wholewheat) and Badam(Almond) ladoo

Ladoos were not in my domain until once we were shifting from a place. Since I had no choice other than dumping my left over pantry. I really felt miserable throwing away generous amount besan (chickpeaflour). That motivated me to try ladoos. Since my mother in law prepared it very often and hers was absolutely perfect so I never felt like preparing it.

I managed to prepare some besan ladoos referring a book from Tarladalal. It turned out to be geat for a beginner like me. At least it was palatable. Hence started my journey with ladoos. I still remember my cravings when I was expecting Rohan. I was really dying to eat any kind of ladoos. So my in-laws had packed 5 to 6 kg of ladoos for me. Now I am scared to even think that I eat those crazy amount of ladoos being always a fitness freak. So when Rohan was born, he was whopping 9 pounds or 4.5 kilo. My family called him ladoo baby and he still has the penchant for ladoos. My mother in law feels more energetic when she has to make for her son and also for the grand son as well..

Once during Ganesh puja I was running short of besan and it is sometimes difficult to get all the groceries here in Beijing. I tried making the ladoos using atta and making it more yummy by adding almond meal. Thanks to a small shop which has opened recently and is enough to cater the Indians out here. But I still carry loads of groceries when I travel back from India. I know it is a hassle but I cannot survive without any ingredients missing.

I felt the atta ladoos tastes much better than the besan ladoo anyway that’s a personal choice but it had good taste. Rohan also loved it.

These nutritious snacks helps me a lot since it easy to munch after any extra curricular activities. Rohan feels hungry after he is done with his swimming and kick boxing lessons. So I always try to keep them handy.

Ingredients

1 cup atta
½ cup ghee(clarified butter)
¾ cup powdered sugar
1/3 cup almond meal
1 tablespoon ground cardamom
broken pieces of cashew nuts.

Method.

Melt the ghee in a heavy bottom pan and add atta to it. Lower the fire and keep stirring it for approx 20 minutes. This is the most important step in making ladoos. It requires patience and results are rewarding. Saute it till u get the aroma from the atta.

Remove from fire and pour the mix in a plate or a bowl. Gently spread it and allow the atta to cool thoroughly. It will look like a soft and sticky mix.

After it has cool down completely add almond meal, ground cardamom, cashew nuts and sugar. Take some mix in a hand and roll into small balls. Store them in an air tight containers. The above measurement yields 14 ladoos and you can double the measure if u need more.

Hearty Pumpkin soup

Long time back I had first tried pumpkin soup in a buffet.I was so fascinated by the taste I googled and found various way of making this warm soup. Infact it is so easy that I always make it when ever possible. I make this healthy soup by adding milk instead of cream . Since I have started making it at home I hardly order this at the restrurant may be because I have started relishing my home made fresh soup

I had some fresh cream , so I couldn’t resist adding a spoon to the soup . Believe me it was great taste.

Ingredients

2 cups large pumpkin chunks with skin
½ cup diced large potato chunks
2 tbslp of chopped onions
1tbslp minced garlic
½ tsp cinnamon
½ tsp nutmeg
½ cup milk
1tbslp olive oil
1tbslp cream ( optional)
½ tsp dreid or fresh parlsey ( optinal)

Method

Boil pumpkin and potatoes. Drain the water carefully so that pumpkin and potatos are not mixed up.

Heat oil in a pan. Add garlic and onions ,fry till it is reddish brown. Add boiled pumpkin and potatoes.Sauté for 5 to 6 mins on medium fire.

Puree the sauté pumpkin and potato mix to smooth paste using the left over boiled water.

Pour the puree in a sauce pan and cook on medium fire for 5 mins. Finally add milk stir it on a low fire. Care should be taken not to boil the soup after adding milk because there are chances of milk being curdling up. Add ground nutmeg and cinnamon.

Seasoned it with salt and pepper and garnish it with cream and parsley( optional)