Roasted Tomato Soup

Roasted Tomato soup is an all time favourite one when it comes to soup. With a few ingredients and very less time you can have this yummy and flavored blow of goodness.

Ingredients

1. Tomatoes - 3-4 large
2. Garlic - 5-6 medium sized 
3. Black pepper - 1/2 tsp
4. Sugar - 1/2 tsp or as per taste
5. Olive oil - 2 tsp
6. Warm water 1/2 cup or add as needed
7. Salt as per taste

Process

1. Rinse the tomatoes in water few times in a strainer and clean properly. 
2. Heat a frying pan cover with a lid for 7-10 minutes. (You can use microwave also)
3. Slice the tomatoes and chop the garlic and place them on the frying pan. Drizzle the olive oil evenly on the tomatoes and garlics. Cover with the lid and let it cook for 20-25 minutes or till the tomatoes have shrunk in size and gook golden. 
4. Once the tomatoes are slightly warm add them in a blender along with garlic. Add crushed black pepper, salt and sugar, and hot water and blend to a fine and smooth puree. If the soup looks thick, you can add more water as per your desired consistency. 
5. Pour the soup in a pan and heat it lightly before serving. Garnish with some Mint leaves and white sesame seeds (optional) or you can use fresh cream too. 
6. Serve hot with breadsticks or bread croutons 

Cauliflower Peas curry || Dry Gobi Matar ki Sabji

I am sure many people love to have this Cauliflower peas curry. This is a humble North Indian dry curry with two top favorite winter veggies Cauliflower and green peas. We love both gobi and matar at our home. So during the winter season I love to cook with these two vegetables often. I especially make this dry curry for quick meals. This is a very easy recipe without onion garlic that we can serve with rice or chapatis / rotis.

Ingredients

1. Cauliflower floaters - 2 cups
2. Green peas - 1/2 cup
3. Chilli powder - 1/2 tsp or as per taste
4. Ginger paste - 1/2 tsp
5. Salt to taste
6. Turmeric powder 1/4 tsp
7. Oil - 2 tsp
8. Cumin seeds - 1/4 tsp
9. Green chillies - 2-3
10. Ghee - 1 tsp
11. Coriander leaves - for garnishing

Process

1. To start with, blanch green peas and cauliflower for 3-4 minutes, drain and keep aside.
2. In a pan heat oil and temper cumin seeds and add blanched veggies and saute for a minute.
3. Season with salt, ginger paste and other spices (mentioned in the ingredient list), and green chillies. Mix well and cook for 3-4 minutes. Then cover the pan and cook in medium flame for 7-8 minutes or till done. Lastly add ghee and keep the pan covered for a minute.
4. Before serving sprinkle chopped coriander leaves (optional) and serve hot.

CHICKEN STEW

Chicken stew is a delicious meal with chicken, potatoes, carrots, onions, broccoli and any other veggies of your interests. It's all simmered in a rich seasoned chicken broth until tender. This is one of our favorite meals when there is hardly any time to cook. The perfect comfort food to warm up on a cold day. 

Ingredients

1. Chicken thighs / leg pieces - 3-4 
2. Pepper - as per taste
3. Salt as per taste
4. Onion - 1 diced
5. Carrots - 1/2 cup
6. Broccoli - 3-4 florets 
7. Oil - 1 tsp
8. Garlic - 1 tsp (minced)
9. Butter - 1/3 cup
10. Chicken broth - 3 cups
11. Potatoes - 1 
12. French beans (optional) - 5 6 (cut into 2 inch pieces) - I have used seasonal veggies
13. Green peas (optional) - 1/3 cup - I have used seasonal veggies
14. Flour - 1/4 cup
15. Bay leaf - 1
16. Chopped coriander
17. Tomato - 1 

Process

1. Heat oil in a large pan / cooker over medium heat. Season the chicken generously with salt and pepper. cook the chicken for 4-5 minutes on each side or until golden brown. You may need to cook in batches if you are using more than 5-6 chicken pieces. Remove from flame once done and cover to keep warm.
2. Add onions, carrots and other veggies to the pan / cooker and cook for 4-5 minutes until vegetables are softened. Add garlic and cook for 1 more minute and remove from the pan.
3. Now, melt the butter in the pan and add flour and whisk until combined. Cook for 1 minute. Now slowly pour the broth into the pan whisking constantly. Add the chicken and vegetables. Add the bay leaf and season the stew with salt and pepper to taste. Bring the stew to a simmer and cook for 20 minutes or until everything is tender. 
4. Sprinkle some coriander leaves and serve hot. 

Gajar Halwa Truffles with Pistachio filling

If you have time and love to make some delicious Indian Fusion Dessert then this recipe is for you. Everyone loves gajar ka halwa. I have made these fusion desserts with gajar ka halwa. Gajar halwa truffles with pista filling which just melt in mouth. Of course it needs time to prepare these gorgeous and pretty truffles. 

Ingredients

• Grated carrot - 2 cup
• Milk - 1 cup
• Condensed milk - 1/2 cup
• Khoya / mawa - 1/2 cup
• Ghee - 2 tsp
• Pistachio - 10-15
• White chocolate - 150 gram

Process

1. Heat ghee in a pan and add grated carrot. Cook for 10 mins on low flame. Add milk and again cook till the carrots are cooked and can be mashed. Add khoya and condensed milk and cook till all the moisture is evaporated. Gajar halwa is ready. Keep and and let it cook down.

2. In a blender, mix khoya and pistachio, you can add few drops of green color also (optional), blend them well and make small balls for the filling.

3. In a separate bowl, melt the white chocolate and keep aside.

4. Now start making gajar halwa balls. Make equal size balls. Flatten them and stuff the pistachio ball and seal them. Repeat the same process for all. 

5. Now, dunk these balls in white chocolate and keep on parchment paper, coat twice if required.

6. Sprinkle some colored chocolate sprinkles on the balls. (You can use silver balls or roasted cashews also)

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Muesli Peanut butter Smoothie Bowl

Start the morning with a quick, tasty & nourishing breakfast that will help you stay fit and happy throughout the day.

Ingredients:

1. Muesli - 1 cup
2. Yogurt (any flavor of your choice) - 1/2 cup
3. Milk - 1/2 cup
4. Milk powder - 1 tsp
5. Banana - 1
6. Strawberries - 5-6
7. Chia seeds - 1 tsp (soaked for an hour)
8. Peanut butter - 1 1/2 tsp

Process

1. Blend everything together in a blender, except chia seeds and muesli. Then add chia seeds and mix well.

2. Pour into a smoothie bowl, add layer of muesli on the top of the bowl and garnish with some more fresh fruits.

Tender Coconut Icecream

 Have you ever tried Ice Cream during winter?

This tender coconut ice cream is going to remind you about the hot summer days and give you some relief if you are having cold in your city. Thankfully there is no "So Called Winter" in Mumbai. Tender coconut ice cream is super creamy and soft in texture. It just melts in your mouth from the first bite. This ice cream is purely made with tender coconut flesh and with just few ingredients. You can make this yummy ice cream using coconut flesh, coconut water, coconut milk adding together with condensed milk (to avoid extra sugar) and some fresh cream, that it. Sounds tempting! This does not need any ice cream maker too. 

Ingredients

• Tender coconut Flesh - 2 cups (chopped)
• Coconut milk - 1/2 cup
• Coconut water - 1/2 cup
• Condensed milk - 1/2 cup
• Whipping cream - 1 cup

Process

• In a blender, add coconut milk, coconut water and coconut fleshes and blend everything together to a smooth paste. 
• Add cold heavy cream to a bowl and beat until stiff peak forms making sure you dont overbeat the cream. Mix this cream with coconut paste together and fold it using gentle strokes.
• Now pour the condensed milk to this mixture and combine everything well making sure its thick and smooth. Ice cream base is ready.
• Finally freeze the ice cream base in a container for 4-5 hours.
• Once ready, scoop the ice cream out and pour it in a coconut shell or serving bowl. Enjoy chilled. 

RAISIN COOKIES

These cookies are so quick to bake and are very popular too. May be because of the chewy texture and buttery sweet flavor. These raisin packed cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonful onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color. 

Ingredients 

• All purpose flour - 2 cup
• Baking powder 2 tsp
• Salt - a pinch
• Unsalted butter 3/4 cup
• Brown sugar - 1 cup
• Egg - 1
• Vanilla essence - 1 teaspoon
• Milk - 2-3 tsp
• Raisins - 1 cup

Process

• In a bowl, add flour, baking powder and salt. Whisk together. 
• In a separate bowl, add butter and beat until smooth and creamy. Add sugar and beat till fluffy. Then add egg, vanilla and mix well. Now add flour mixture to the batter and beat until incorporated. Add milk to make a soft batter. Lastly add the raisins and beat well.
• Preheat the oven  at 180 degree. 
• Grease the baking tray with butter or you can use parchment paper.
• Drop one tablespoon of the batter on to the baking sheet / baking tray and bake for 13-15 minutes. Check once the tops of the cookies are still soft with just a touch of color. Once the edges are golden brown, remove from oven and let it cool down.  

Doi Maach (Fish in Yogurt)

Bengali lunch is always incomplete without a fish item. Either a fish fry or macher jhol, kalia or any fish curry. For Bongs like us Fish is an Emotion, and when its weekend, non-veg is must. Each fish dish has its own delicacy. Today I have cooked Doi Mach (Fish in yogurt) - a taste that lingers in your mouth. 

Ingredients

• Rohu fish (or any freshwater fish) - cut into pieces
• Turmeric powder - 1 tsp 
• Red chilli powder - 1 tsp (or as per taste)
• Salt - to taste
• Mustard oil 
• Bay leaf - 1
• Cloves - 2-3
• Green cardamoms - 2-3
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Curd - whisked - 300 gram
• Onion paste - 1 big onion
• Coriander leaves - for garnishing (optional)

Process

1. In a bowl, put the fish pieces and add turmeric, chilli powder, salt and teaspoon of mustard oil and gently massage the spices into the fish. Keep aside for 10 minutes. 
2. Whisk the curd well and add turmeric and red chilli powder. Cover and keep aside.
3. In a frying pan, add 2 tsp of mustard oil and heat well till the oil is smoking to burn off most of its pungency. Then add marinated fish pieces and fry for a couple of minutes on each side till golden brown. 
4. In the same pan add little more oil and add bay leaf, cumin seeds and all the whole spices and saute on medium heat (about 4-5 minutes)
5. Add the onion paste and saute till light golden brown, then add ginger garlic paste and cook with a little water until its rich and the oil has surface to the top.
6. Now add the whisked curd and spice mixture to the pan, keeping the flame to medium and stir gently and simmer the curd gravy for 10-12 minutes or until the oil surfaces and the gravy has a lovely rich golden mustard yellow color.
7. At this stage, add salt and combine well, add fried fish pieces to the gravy and simmer it for another 7-8 minutes to gently poach the fish to perfection. Once the oil has risen to the top, turn off the flame. Garnish with some fresh coriander leaves and serve hot with hot steamed rice.

Matcha White chocochip ice cream

No churn white chocolate matcha ice cream, a super creamy full of matcha green flavor. This is no churn ice cream so you require no ice cram machine

Ingredients

1. Heavy cream - 2-3 cup
2. Condensed milk - 1 cup
3. Match green tea - 2-3 tsp
4. Dash of vanilla
5. White choco-chips 

Process

1. Whisk heavy whipping cream in a stand mixer on high speed until stiff peaks are totally formed. 

2. Take a mixing bowl and add condensed milk, matcha tea powder and vanilla. Mix well ensuring there are no lumps.

3. Sprinkle the while choco chips and using a spatula fold in the whipped cream and white choco chips.

4. Pour this in a pan and add more choco chips on the top, freeze overnight. 

Enjoy Chilled Matcha White Chocochip Ice Cream.

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.