Thursday, 13 December 2012

Spicy Pumpkin Soup

A very simple recipe for winter, yet so flavourful....!

1cup  pumpkin ( chopped )
1 onion, chopped 
2 tomatoes (chopped)
2-3 cloves garlic
1" piece ginger (unpeeled)
2 whole red chilli (dry)
750ml water
Salt to taste

Boil all the ingredients.
Cool..... Blend and strain.
Place back to boil, add 1 tsp butter. If its too thin mix cornstarch and water to thicken,
and if it looks too thick add some water to adjust the consistency.
Garnish and serve hot.

Cheese, grated
Chilly flakes



For the casserole:
chopped mixed veggies-
corn/peas/carrots/green beans
chopped green chilis
1/2 cup finely chopped mushrooms
1Tbs  maida
1 cup milk
Oil for saute

For the topping:
1 boiled potato-cut in thin slices
Some grated cheese

For the base:
whole wheat bread, toasted and cut into cubes


-Heat oil in a pan and add the chopped  mushrooms and veggies to it. Saute for about 5 mins and then add the maida and saute till the raw smell of maida goes away. It should not brown.
-Add the milk to it and stir, till the sauce thickens.
-Season with salt and red chili black pepper powder.
-Keep this  sauce aside.

-For assembling the casserole, take an oven proof dish and line the bottom with the toasted/cubed bread pieces. 
-Make a layer of the sauce-covered veggies over the bread. 
-Finally, cover the top of the casserole with the sliced boiled potatoes and sprinle the cheese on it.

-Bake at 350 degrees for about 10 mins, till the cheese is melted and the potatoes start browning.