Penne Pasta in Pumpkin Sauce

Ingredients:

Olive Oil - 4 tbsp
Red Capsicum - 1 roughly chopped
Pumpkin - 1 big piece
Penne Pasta - 250 gm
Milk - 200 ml
Black salt - 1 tsp
Whole pepper - 12 nos
Broccoli - 1 floret cut and blanched
Pepper powder - according to taste
Salt - according to taste
Mixed herbs - 1 1/2 tsp
Basil leaves - a few
Olives - a few
Cream/Cream Cheese - 2 tbsp
Grated Cheese - a little for garnish

Method :

Boil the pasta and give it a cold water wash. Keep it aside.
Next add 2 tbsp olive oil in a wok and add the pumpkin and saute for 7 mins.
Next add the red capsicum, 1 tsp black salt  and the whole pepper.
Saute till the veggies become soft and tender. Turn off the gas. Allow it to cool.
Add the milk to the pumpkin mixture and blend it to smooth paste,
Next heat the remaining 2 tbsp oil and add the cooked pasta. Saute for a few minutes.
Then add the broccoli and black salt. Saute for a few more minutes.
Pour the pumpkin sauce into the pasta. Add the herbs and  basil leaves also.
Saute for 2 mins. Add the cream next and mix well.
Turn off the heat and garnish with olives and cheese.

P.S - Cream is optional. You can avoid it if you a calorie conscious. This will turn intro an ekadesi recipe if you minus the pasta and add veggies only.

Toasted Almond Broccoli Soup

Today I am here to share a simple, tasty and healthy soup recipe- without using oil or butter. I adopted this recipe from a recipe book that came along with my new blender. As I was scanning through the recipes, the almond broccoli soup caught my attention. I quickly rushed through the details and was excited to make it immediately. The original recipe had zucchinis; I omitted it due to lack of resource. I have never tasted or tried soups with toasted nuts- trust me! this soup was awesome(with the roasted almond flavour).

Ingredients
Almonds- 1/3 cup
Broccoli florets - 4 cups
Vegetable broth- 3 cups
salt and black pepper to taste

Method

• Steam the broccoli florets and set aside.
• Preheat the oven to 350 F. Blend the almonds in a blender for 30 seconds and toast them in the oven for 5 minutes or until it turns golden brown.
• Leave 2 tablespoons of almond meal for garnishing; bring all the ingredients together in a blender and grind them to a smooth consistency.
• Garnish with the toasted almond meal.

* Dry roasting on a low flame would be an alternative to toasting in oven. Saute them frequently for even toasting.

Broccoli Pakora

It was one of those day when your refrigerator is almost empty and you are trying to push one more day before grocery shopping. I was in that scenario when I found only Broccoli in my refrigerator and nothing else. And right at the moment an idea of Broccoli recipe sprouted. How about Broccoli Pakora I thought... I added stem also not just broccoli florets. A must try recipe....

Ingredients
Broccoli - 1 cup
Besan Flour - 1/2 cup
Corn Starch - 1/4 cup
Pepper powder - 1/4 tsp
Chili powder - 1/2 tsp
Garam masala Powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafetida - 1/4 tsp( less than that)
fennel seeds - 1/2 tsp
Curry leaves - one string
Cilantro - 2 tbs
Salt to taste
Water as needed
Color powder - A pinch
Oil for deep frying

Method

Wash the broccoli florets and slightly trim the stem.Dry the broccoli florets.

Mix gram flour ,Corn Starch , Curry leaves, Cilantro and spices together and little by little add water. Batter should not be too runny or too thick.

Now heat oil in a frying pan. Drop a little of batter if it comes up right away that means oil is perfect.

Dip each broccoli floret in the batter making sure it is coated from all sides and drop in hot oil. Fry them in small batches till they turn golden in color.

Drain on paper towel and Serve it hot!!!