GREEN PEAS !!!

Green Peas are full of protein, vitamins and minerals. It is also a source of dietary fibre. Green peas provide some amounts of vitamin C. The sodium content of green peas is low and fat is almost zero.

It is time of the year to keep your family warm with soups. With winter setting in and need of warm soup thus arising, I am giving you another recipe of soup i.e. Peas Soup.

Peas Soup

Ingredients

500 gms. Pea Pods
2 medium potatoes
1 big onion
salt - less than ¼ tsp.
fresh powdered black pepper -1/4 tsp.
4 cups water
1 tsp. butter
Fresh cream (from top of milk)

Method:

1. Cut the onion and potatoes lengthwise.
2. Take out the peas from the pods.
3. Heat 1 teaspoon butter.
4. Fry onion for few seconds, followed by potatoes.
5. Now add peas and 4 cups of water.
6. Pressure cook the above. (about 2 whistles).
7. Cool the contents and Blend in mixer till smooth.
8. Strain and Boil alongwith salt and pepper powder.
9. Serve hot with a swirl of fresh cream (make smooth with spoon) and pepper.
   

Note : For four people. The soup is divine. My children like it
very much. The recipe is more or less similar to that of Tomato Soup.

Tomato Soup

Botanically a fruit, the tomato is nutritionally categorized as a vegetable. It is rich in calcium, phosphorus, Vitamin C & A and Carbohydrate. It acts as a stimulant to the kidneys and helps in washing away toxins. The red colour (lycopene) keeps aging at bay. Lycopene is an antioxidant which makes sure that there is no harmful free radicals in the system.

Tomatoes can be cooked alongwith vegetables, can be consumed raw in salad or delicious tomato soup can be made.

Tomato Soup (Step-by-Step)

Ingredients

500 gms. red and ripe tomatoes
2 medium potatoes
1 big onion
2 tbsp. sugar
salt - less than ¼ tsp.
fresh powdered black pepper -1/4 tsp.
4 cups water
1 tsp. butter
1 inch ginger (optional)
Fresh cream (from top of milk)

Method:

1. Cut the tomatoes in small pieces.
2. Cut the onion and potatoes lengthwise.
3. Heat 1 teaspoon butter.
4. Fry onion for few second, followed by potatoes.
5. Now add chopped tomatoes and ginger.
6. Add 4 cups of water.
7. Pressure cook the above. (about 2 whistles)
8. Cool the contents and Blend in mixer till smooth.
9. Strain to remove seeds and peels.
10. Boil the strained soup alongwith salt, sugar and pepper powder.
11. Serve hot with a swirl of fresh cream (make smooth with spoon) and pepper.

Note : I make this much soup for four persons. I never add any
thickening agent like cornflour or maida. Potatoes make the soup thick.

A visit to Patiala

Hi Friends!

Recently I visited Patiala. Patiala is a city in the Punjab State of India. It takes about one and a half hour to drive to Patiala from Chandigarh. Patiala is famous for its peg (referred as Patiala Peg), pagri (traditional headgear), paranda or Parandi (women weave them at the end of their plaits or braids. The ‘parandi’ today seems to have become an item used exclusively in weddings or as a souvenir being bought by tourists or being gifted to them), Jutti (traditional Punjabi footwear embroidered in several patterns and colours to match dresses), Patiala shahi salwar (A large amount of cloth is required to make the heavily pleated salwar . In the olden times only Royal people could afford to buy the seven metres of cloth needed to make a suit with a Patiala salwar. Hence tagged ‘shahi’), Patiala Lassi (a big glass of lassi) and Phulkari (traditional embroidery of Punjab).

"Sheesh Mahal"

Another picture of "Sheesh Mahal"

"Quila Mubarak"

A "Jutti" shop in Patiala

Now, I am telling you the way Patiala Lassi is being made. Though one can have Lassi in any season, it is best to consume it during hot Summer days. It kills body heat.

Lassi Patiala

Ingredients:

2 cups fresh Curd
1 tbsp. sugar
1 cardamom powdered
8-10 strands saffron
1/2 cup crushed ice
Malai - 2 tsp.
Milk - 1 tsp.

Method:

1. Soak saffron in 1 tsp. of milk and rub till dissolved.
2. Mix sugar in curd till well dissolved.
3. Just before serving combine all ingredients.
4. Whip well with a hand or electric beater.
5. The lassi is ready when it is light and frothy.
6. Serve chilled with malai (fresh cream) on top.

Note: 1-2 drops of Rose, Kewra or Vanilla essence can be added instead of saffron. Also cardamom is optional.