As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Saturday, November 9, 2013

Roast Corn & Black Bean Salad with Avocado

Salads are one of my most favourite things to make. They're healthy, packed with flavour and come together so quickly! I made this roast-corn salad to go alongside a simple grilled chicken breast for dinner a couple of weeks ago. Strongly recommend this festive looking salad for your next potluck party / BBQ party! :) Bon appetit!

(Click on image for a larger view)

Baked Fish with Pesto and Olive Tapenade

Like most of us at the end of a tiring day I simply want to zip in and out of the kitchen and instantly have something fabulous to eat. Although regular weeknight dinners in our home are usually an Indian vegetarian affair, there are times when we just need a good change. I was keen to attempt a baked fish recipe inspired from a restaurant I ate at recently that baked a fillet of Dory with some Mediterranean herbs. I had some home-made pesto in the freezer so decided to use that along with some marinated kalamata olives to flavour the fish. Basil Pesto+ Olives = a combination that can NEVER fail. Feel free to use store bought basil pesto if you do not have access to fresh basil to make your own at home. You can season the pesto- olive mixture with some red chili flakes - I left those out as Keya would be eating this too.
This is only the second recipe I am posting in the new easy-to-download format. Do let me know how it's working for you! :) Bon appetit!

(Click on image for a larger view)

Tuesday, September 3, 2013

Black rice salad with Mango & Avocado

Hello all! I have been meaning to revamp the format for CCG for a little while now. Have worked out a simple format that will allow you guys to download future recipes as a jpg/ jpegs. As a regular user of food apps on my iPhone, I am very conscious of the fact that most of us use our phones to replace recipe books in the kitchen and as I am not particularly impressed with the mobile view that blogger offers, I thought it was worth trying this format out. Do let me know what you think and if this format of recipe presentation made your life infinitely better :) hehe! 

Ok, now on to the recipe.

A couple of years ago, a friend of mine from work introduced me to a nice little salad &sandwich place at Takashimaya (Ngee Ann City) called Marmalade Toast. It has a delightful selection of salads, wraps , sandwiches and stone fired pizzas at fairly (and surprisingly) reasonable prices, considering their location. I simply LOVE their wild rice salad with apple and raisins and have been itching to recreate it at home ever since. Somewhere down the line, I forgot all about it till recently when I came across an asian-style rice salad.
As usual I set about researching how to cook/store wild rice. Unfortunately, the grocery store near where we live doesn't sell any, so I decided to replace it with Black rice instead.
Black rice has always been a bit of a mystery to me. All I knew about it (besides its fab flavour) was that it used to be served only to royalty in imperial China. So I bought a bag of it (as I consider us nothing less than royalty!) and read up on its uses and cooking instructions while in the check out line.
To my delight it was easy-peasy to cook and not at all as sticky as I thought it would be!

I love salads that have an interesting mix of ingredients that keep your taste buds and eyes interested. I used fresh mango and avocado along with a lime-olive oil- honey dressing with plenty of fresh cilantro (coriander) for this salad. It was a vibrant and delicious side to the grilled fish main that we enjoyed on Saturday night (after the baby was tucked into bed for the night) ;)

(Click on the image for a larger view)

Sunday, August 18, 2013

Stuffed Baby Potatoes

I have been away far too long from CCG...and for good reason too! For starters, I am now writing a second cooking blog alongside this one. This new blog ( features easy to make recipes for babies, toddlers and young children. For those of you who did not know that... check it out! Do leave me your comments and pass on the link to your friends & families if you think it's any good! :-)

I also switched jobs last month. That, coupled with managing Keya's growing demands on our time and energy when we are home on weekends... leaves us with little time to do much else. Oh well... Since she is now happily engaged and playing with her stuffed dragon in her cot (thank you Nalanda & Suchet for the awesome toy!), here I am grabbing my chance to write!

Now about this recipe- When I am having a mixed gang of people over, I have found that it is often a little tricky to create appetizers for vegetarians, that can stand up to their non-vegetarian counterparts. I mean, there is only so many times that you can get away with chips and dip or cheese-pineapple sticks when the meat-eaters are happily gorging on their kebabs and tikkas! So vegetarians... roll up your sleeves and dig into this one! It  involves a wee bit of effort and packs a ton of flavour! A great choice to serve up at your next dinner party!

- 12 to 15 Baby potatoes, washed (skins on)
- 2 tbsp Olive oil
- 1 small onion, very finely chopped
- 3 tbsp Cream cheese
- 3 tbsp plain Yoghurt
- 1-1/2 tsp Dijon mustard
- 1 tsp dried (or 2 tsp fresh chopped) Mint
- Small bunch Coriander or Parsely, chopped
- Salt & Pepper, to taste

1.) Preheat your oven to 200 deg C. If you do not own an oven - a thick bottomed non-stick skillet will do.

2.) Wash the baby potatoes and drop them into a pot of simmering, lightly salted water. Steam/ boil till fork tender. Drain the water and cover the cooked potatoes with a clean towel for a few minutes and let them rest till cool enough to handle.

3.) Slice off a little bit of the potatoes on two sides, such that one flat side helps the potato 'sit' on the plate and the second flat side is on top. Using a teaspoon or a melon baller scoop out some of the insides of the cooked potato such that you now have a bit of a hole inside.

4.) In a seperate bowl, whisk the cream cheese, yoghurt, dijon mustard, and mint. Check for taste and season with salt and pepper as per your preference. Chill till its time to use.

5.) In a bowl, toss the scooped potatoes along with the olive oil and some salt and pepper. Place on a foil-lined baking tray and bake till the skins are golden and a bit wrinkly (about 7-8mins). Alternatively, heat your non-stick skillet or pan and toss the scooped, oiled potatoes till the skins take on some colour. You will NOT need to add any additional oil to the pan.

6.) Scoop the chilled filling into the baked potatoes and garnish with some freshly chopped coriander and/ or mint. Serve immediately!

Steps 1-4 can be done in advance if you are making this for a party. Steps 5 & 6 could be done right before its time to serve. The chilled filling inside the hot potato is a delicious contrast that your guests will love!

Bon appetit! :)

Friday, June 28, 2013

Pesto Spaghetti with Garlic Prawns & Oven-roasted Tomatoes

Phew! Its been a marathon blogging session today. I've been a bit slow with these posts and had them lying around in my drafts for the past couple of weeks. Therefore, today I am on a mission. To bring all you folks up to speed with all the gorgeous stuff that has been cooking in my kitchen these past few weeks!

A little while ago an item on the menu of this restaurant I eat at occasionally caught my eye. They were serving a Pesto penne with sun dried tomatoes, pine nuts and grilled chicken.
Vineet and I loooove fresh basil pesto, so I whipped some up and decided to make my version of Pesto pasta for dinner last Friday.
Long golden strands of Spaghetti, coated in a fresh, flavorful basil-pecan pesto, with some divine sauteed garlic prawns and roasted cherry tomatoes... just SO good!

Ingredients for Pesto: (Makes about 1 cup)
- 1 large bunch of Basil leaves, rinsed and drained and roughly torn
- 2-3 cloves of Garlic, peeled
- 1/2 cup Pecans (or Walnuts), lightly toasted and roughly chopped
- 2 tbsp Sunflower seeds, lightly toasted (optional)
- 1/2 cup good Parmesan cheese, grated
- Salt, to taste
- Extra Virgin Olive Oil (EVOO)about 1/2 cup

Ingredients for Pasta: (Serves 2)
- 2-3 handfuls of Spaghetti
- 10-12 large Prawns, de-veined (tail-on prawns just make for a better presentation!)
- 2-3 cloves of Garlic, finely minced
- 1 cup cherry tomatoes
- EVOO, a couple of table spoons
- 1/2 cup good Parmesan cheese, grated
- Salt & Pepper, to taste.

1.)  To make the pesto, place all the ingredients except the salt and EVOO in a food processor. Pulse till the basil and other ingredients are well minced. Add the Olive oil little by little and buzz after each addition till the whole pesto comes together to a smooth (or chunky if you like it that way) consistency. Lightly season with salt. Set aside.

2.)  Preheat the oven to 200 deg C. Line a baking sheet with some aluminum foil. Scatter the cherry tomatoes and drizzle with some olive oil. Season with salt and pepper. Roast in the oven for 25-30 mins or till their skins are wrinkled and they are slightly charred in parts. Keep warm.

3.) While the tomatoes roast, place the prawns in a bowl. Drizzle a tablespoon of olive oil and lightly season with some salt and pepper. Add the minced garlic and allow the prawns in soak in all the flavours.

4.) Cook the spaghetti in a pot of boiling, lightly salted water till al dente. Drain and place in a large bowl.
Pour the prepared pesto and gently toss to coat the pasta evenly. Cover and keep warm.

5.) Right before its time to serve, heat a non-stick pan until very hot. Lower the heat a little and add the prawns along with the oil and garlic that they have been marinating in. Saute the prawns until nice and golden on both sides.

6.)  Plate the pesto-coated Spaghetti as elegantly as you possibly can. Arrange the garlicky prawns on top and dot the pasta with the roasted cherry tomatoes. Grate some Parmesan cheese and garnish with some fresh basil.

Oh this stuff is so good! The mild yet prominent flavors of the pesto with the prawns and the charred acidity of the tomatoes.... that is magic right there! Buon appetito! :)

Brinda's Bengali Style Mustard Prawns

My dear Brinda,
I owe you the biggest apology. I have made this recipe a gazillion times after the first time I had this at that lunch party you hosted oh-so-many Sundays ago and it is only now that I am getting around to posting it.
I'm sad that you are moving back home to India, but thrilled because you can now mail me cartons of Kasundi :) So, this one is dedicated to you my friend. Burrrrp!

OK, given the delayed-ness of this post, I will give you guys quick description about this gorgeous Bengali style prawn curry made with mustard oil, fresh coconut and green chiles.
The star ingredient of this curry however, is the humble "Kasundi" - a tangy, pungent mustard sauce made with fresh mustard, vinegar and chiles and a host of other stuff that we don't need to worry about because we buy this ready-made in a bottle.
For folks in Singapore, Kasundi is sold at Mustafa centre (big surprise! right? LOL). For folks in Pune, I stocked up on my supply at Dorabjees during a recent trip back home, and for those in Delhi, make your way to the nearest Bengali market.
For those in other locations, please beg (or threaten) your Bengali friends for some or ask where you can get your hands on this... its worth the effort. Trust me!
Brinda, like the true blue Bengali she is, makes this using ONLY fresh prawns, but when I'm craving this, I've  taken the easier route and used frozen ones.

I've recently learnt an interesting trick to cheating and making frozen prawns taste as good as fresh ones -- marinate thawed prawns in plain salt for abt 10 mins. Then rinse. The salt helps 'plump' up the frozen prawns and lends them that fresh seawater flavour ;) Hooray for short cuts!
OH and BTW, this whole thing comes together in less than 15 mins from start to finish because its a microwave recipe, which makes cleaning up a breeze!

Ingredients: (Serves 2)
- 15-20 large frozen Prawns, thawed & de-veined
- 2-3 cloves of Garlic, crushed
- 2 tbsp Mustard Oil
- 1/2 cup Kasundi sauce
- 1 green Chile (2 if you like it spicy!)
- 3/4 cup fresh grated Coconut
- 1 small Tomato, finely chopped
- Salt, as per preferance

1.)  In a microwave safe bowl, whisk the mustard oil and crushed garlic together. Tip the cleaned prawns in and toss gently to ensure each prawn is coated in the marinade. Set aside.

2.)  While the prawns marinate, blend the Kasundi sauce and green chile in a food processor till the chile is nicely minced. Scrape down the sides of the bowl and add the grated coconut. Pulse till the whole mixture comes together nicely.

3.)  Pour the mustard-chile-coconut paste over the marinated prawns. Add the chopped tomato and mix well. Season with salt.

This curry isn't very runny, so if you like it on the thinner side like Vineet and I do, then add a few tablespoons of water to the mix.

4.)  Now, cover the bowl allowing a little gap for the steam to escape and microwave on high for 5 minutes.
Uncover, gently mix and microwave for another 5 minutes...and... Done!

Enjoy this with some steamed rice. YUM!  

Moroccan Beef Keftas in Tomato-Date Sauce

A couple of weekends ago I was watching this new show on the Food Network called "Jenny Morris Cooks Morocco". Minutes into the show I found myself drooooling over the Beef Kefta Kebabs that she was cooking up, complete with a Tomato-Date Sauce served over a bed of fluffy Couscous... sigh! Food heaven! I'm guessing that the fact that I had skipped lunch that afternoon fueled my imagination and I actually pictured myself weightless and floating through the air toward the TV, much like a Tom & Jerry cartoon!!
But ofcourse, I had to read up on what these gorgeous Kefta's were all about and cook them that very weekend!
Kefta, one of Morocco's most popular streetfoods, are seasoned, spicy meatballs that may be cooked on a grill or also in a pan. I was surprised when I saw that the list of ingredients that went into this dish, aside from the ground meat and tinned tomatoes were very standard pantry staples in my Indian kitchen!
This recipe was so simple and the ingredients so easy to source that it hardly needed any substitution or reinventing from Jenny's original. My only intervention was adjusting (increasing) the amount of powdered spices as I felt the original quantities did little for my Indian taste buds, as well as including chopped mint in the kebabs. In cases like this where there are so many spices going in, I'd encourage you to follow your gut and adjust them to your liking and to use the numbers that I've put down as just a guideline.

Also, I made a big batch of Kebabs (about 30) and froze half to use for later. The sauce on the other hand is quantified for one time use for about 2-3 persons.
Serve these up along with some Couscous  or some steamed brown rice for your next exotic dinner party, or a nice romantic meal for two... and I guarantee you wont care who's looking when you're licking the plates clean! :)

Ingredients - for the Kefta Kebabs: 
(Makes about 30 kebabs)
- 500g ground/minced Beef or Lamb
- 2 medium Onions, finely chopped
- 3-4 cloves of Garlic, crushed
- 1-1/2 tsp ground Fennel seeds (saunf powder)
- 1 tsp Nutmeg powder
- 1 tsp (more if you want it hot!) Red chili powder
- 1 tsp Cumin powder
- 1 tsp Cinnamon powder
- Small bunch coriander or parsley finely chopped
- Small handful of mint leaves, finely chopped (or 1 tsp dried mint will also do)
- Salt & Pepper, as per taste

Ingredients - for Tomato-Date Sauce:

- 2 tbsp Olive oil
- 1 med. Onion, chopped
- 3-4 cloves of Garlic, crushed
- 1 tin chopped Tomatos
- 1 tin whole peeled Tomatoes
- 1 handful seedless Dates
- 2 long Brinjals (aka Eggplants), thinly sliced along the length
- 1 tsp Fennel powder
- 1 tsp Cumin powder
- Salt, pepper & dried red chili flakes, as per taste

1.)  To make the keftas, combine all the ingredients in a large mixing bowl. Mix well using your hands to ensure even distribution of all the seasonings and shape small scoops of meat into bullet shaped kebabs (see photo above).
If you're making the big batch of 30 like I did, arrange half on a grease proof paper and freeze. Once they harden, you can transfer the kebabs into a ziplock bag and stash them in the freezer.

2.)  Heat some olive oil in a non-stick pan and shallow fry the keftas till they're nice and golden and almost cooked through. Drain on a paper towel and allow them to cool down a little bit.

3.)  Meanwhile, get started on the Sauce. Heat the olive oil in a thick bottomed pan. Add the crushed garlic and the Onions and saute for a couple of mins till they take on a slight golden colour. Add both the tins of tomatoes and the seedless Dates, followed by the Fennel and Cumin powders.

4.)  Lower the heat and allow everything to bubble away for a few minutes while you slice the Brinjals length wise. This admittedly was the most tricky part... so if you are'nt feeling up to the effort, just dice the brinjals into 1 inch cubes and toss it into the sauce. But if you are in the mood, slice them thin enough so you are able to wrap the kebabs in 1 slice.

5.) Once you have all the brinjal "ribbons", wrap a kefta in each and secure if necessary with a small toothpick.

6.)  Gently add the wrapped kefta's to the sauce and simmer for another 6-8 minutes till the keftas are cooked through and piping hot. Season with Salt, pepper and red chili flakes.

Serve over a bed of fluffy couscous or steamed brown rice and garnish with some chopped corainder and mint.

As for the remaining kefta's, my stash came in handy when I had my cousins over for dinner a few days ago. I grilled them up and served them along side some Harissa spiked Greek yoghurt (as a dipping sauce) to make for a delicious appetizer!

Sunday, May 26, 2013

BBQ Party Potato Salad

Poolside BBQ's are a popular choice among folks here in Singapore. The warm sunny weather all-year round, and the fact that our poolside is dotted with family sized BBQ pits, makes impromptu parties a fun, welcome way to spend a Saturday evening.
This modest chilled Potato Salad uses very standard pantry ingredients and comes together in barely 10 mins (not counting the time needed to boil the potatoes of course!). It works as a refreshing, tangy contrast to the smoky flavours of BBQ'd meat and veggies. I'd recommend making this a couple of hours in advance and then covering it and allowing it to chill before serving.
I plan to experiment a little more with this recipe the next time I make it by roasting the potatoes instead of steaming them... but if any of you readers beat me to it, let me know how it turns out! :)

Ingredients: (Serves 4-5 persons)
- 1kg baby potatoes, steamed till tender
- 1 large red Onion, halved and thinly sliced
- 3/4 cup regular or eggless Mayonnaise
- 1/4 cup Dijon mustard
- 2 cloves Garlic, grated
- 1-1/2 tsp Lime juice
- 1-1/2 tsp cracked black Pepper
- 1 tbsp dried Chilli flakes
- 2 tbsp fresh /OR/ 1/2 tbsp dried Mint leaves
- 1 small handful of Coriander, roughly chopped
- Salt, to taste


1.) Slice the cooled baby potatoes into rounds, not too thin, but thick enough to pick up with a fork.  Set aside. Peel the potatoes if you must before you slice, but I left the skins on.

2.) In a bowl, whisk together the mayo, dijon mustard, grated garlic and lime juice to make the salad dressing. Add the cracked black pepper, chili flakes and mint. Mix well.

3.) Pour the dressing over the potato followed by the sliced red onion and mix gently to coat the potatoes evenly. Do a quick taste- test and season the salad with some salt.

Cover the salad with some plastic wrap and chill in the refrigerator for atleast 30mins. Garnish with a handful of chopped coriander right before you serve. Enjoy! :)

Sunday, April 7, 2013

Cinnamon Grilled Peach with Ginger-Brandy Whipped Cream

Dessert unarguably is the high point of any party. It's rare to find someone who doesn't enjoy indulging in a light, sweet treat to conclude a scrumptious meal. Since Keya is now old enough for solids, I excitedly bought a huge box of super yummy and juicy Yellow Peaches for her only to realize, that they'd go all squishy at the rate she would consume them. 
So when we invited our friends Tuhin & Anushree over for Sunday lunch, I decided to use the Peaches to whip up a simple yet decadent dessert. 
My first thought was to make a Peach cobbler. I then recalled an episode from one of Bobby Flay's shows where he grilled peaches marinated in Cinnamon sugar. I also recalled falling head-over-heels in love with the gorgeous grill marks on the fruit when he served them up with mint leaves. The decision was made and out came my stove-top grill pan.
I wanted to dress these up a little more, so I created a whipped cream topping, spiked with Ginger and Brandy. As I went along, I also felt it could also use something extra in terms of the textures one would get in a single bite... so in went some toasted digestive biscuits and ginger snaps. The result, was a delicately sweet, delish dessert that is now one of my proudest creations :)

Ingredients: (Serves 6)
- 6 Peaches, ripe but firm, washed
- 2 tsp Olive oil
- 3-4 tsp super-fine Sugar
- 1 tsp powdered Cinnamon
- 1+1 tsp Ginger powder ( only 1tsp if using Ginger biscuits)
- 2 to 3 tbsp Brandy
- 1 cup double Cream
- 6 to 8 Ginger biscuits OR Digestive biscuits
- Mint leaves, to garnish

You will also need-
- A pastry brush
- 6 clear serving glasses (could use juice glasses) 
- An electric beater or balloon whisk to whip the cream.


1.) Bring a large pot of water to a rolling boil. Turn down the heat and let the water simmer. Cut an X-mark on the Peach as shown in the photo. Drop the Peaches into the water. Ensure that the fruit is completely submerged in the water. Blanch the Peaches for about 45-50 seconds, till the skin wrinkles and appears to loosen.

Using a slotted spoon gently rescue the Peaches from the hot water and drop them into a bowl of cool water (this stops them from cooking). Drain the peaches and pat dry. Peel the cooled Peaches.

2.) Slice the Peaches in half and remove the stone/ seed. Then cut into thick-ish wedges. Set the wedges onto a plate. Using a pastry brush, coat the slices slightly with the Olive oil. 

3.) Heat the grill pan. Using a pair of tongs, gently arrange the Peach wedges and grill till the peaches take on a golden brown colour and dark brown grill marks. Carefully flip the wedges to form grill marks on the opposite side. Turn off the heat and transfer the grilled peaches to a chopping board and allow them to cool. Dice into smaller cubes. Sprinkle the powdered Cinnamon and gently toss to coat the Peaches evenly. Chill in the refrigerator till its time to use.

4.) In a bowl, whip the double cream along with the super-fine Sugar, 1 tsp Ginger powder and the Brandy. Allow the whipped cream to chill in the refrigerator for a few minutes.

5.) Using your fingers break the Ginger biscuits into chunks. If using Digestive biscuits, break into chunks and sprinkle with the remaining 1 tsp of Ginger powder. Toss to mix.

6.) Arrange the serving glasses. Place a couple of spoonfuls of diced Cinnamon-marinated Peaches in each. Add a dollop of the Ginger-Brandy Whipped cream, followed by the crumbled biscuits. Repeat the layers till desired portion sizes are achieved, allowing the topping layer to be that of diced peach and crumbled biscuit. 

Place the glasses in the refrigerator for atleast an hour or two to chill.

7.) Garnish with fresh mint right before you serve.

Sunday, February 3, 2013

Banana Bread

All of us at some point in time, have had a bunch of bananas lying around the kitchen, going brown. You keep telling yourself, I better finish those, before they go smushy... then, another day goes by...and now they just plain gross... not only are they an unappetizing brown to look at, but they are also simply PERFECT to bake with! Adapted from the original Martha Stewart Banana bread recipe, this cake-like bread, is great as a weekend (or mid week!) breakfast treat, and works great when paired with a steaming cup of tea or coffee.
So, stop feeling bad about letting the bananas go brown, and bake with them instead! :)

Ingredients: (Makes 1, 9"x4" loaf)
Dry mix:
- 1 cup All-Purpose Flour
- 1 tsp Soda Bicarb
- 1/2 tsp Salt
- 1/2 tsp ground Nutmeg
- 1/2 tsp ground Cinnamon

Wet mix:
- 1/2 cup Butter, softened @ room temperature
- 1/2 cup Sugar
- 2 Eggs @ room temp
- 1/4 cup plain Yoghurt+ 1/4 cup Water (buttermilk)
- 1 cup mashed Bananas + 1 tsp Vanilla

Optional additions: Chopped or slivered Almonds & Golden raisins

1.)  Preheat the oven to 180 deg C. Grease and dust a 9x5" loaf pan. Sift the ingredients of the dry mix together and set aside.

2.)  Cream the butter and sugar in a bowl till light and fluffy. Add the eggs one at a time and beat lightly after each addition.

3.)  Add the mashed Bananas+ Vanilla extract. Add the Buttermilk and dry mix to the bowl, alternating each addition.... i.e. little of the dry mix, followed by some of the buttermilk... repeat.

4.)  Pour the batter into the loaf pan and bake for about 55-60 mins or till a cake tester comes out clean.

5.)  Allow the Banana bread to cool in the pan. Run a butter knife along the edges and loosen. Turn out onto a wire rack and let it cool completely. Best stored in an airtight container in the refrigerator, in case the weather is warm.

Slice up and enjoy with a generous slather of Cream cheese & a cup of coffee! 

Roast Garlic, Broccoli & Pea Soup

Been meaning to upload this recipe for the past couple of days, but something or the other got in the way - but tonight, on the eve of my return to work after 5 months of maternity leave, here I am, finally writing!
Whipped this up with some left over Broccoli for a healthy lunch. Broccoli by itself is rich in Vitamin C and an excellent source of fiber. I love plain steamed Broccoli with just a dash of butter, but felt that the soup needed a little more. So in went the frozen peas, pushing the health quotient of this soup a notch higher. I love the flavour of roasted garlic, as it tastes fabulous and not as garlicky as you would expect, but also the caramalisation while roasting, makes it deliciously sweet, so in went a bulb (yes, a whole bulb!). If you are too lazy to use the oven to roast the garlic, you could try wrapping it in a foil and using a thick bottomed pan to do the trick. But if you do decide to skip the roasting and simply saute the garlic, then I suggest using half the quantity indicated below.
Make this and enjoy with some toasted bread, steamed corn, and you have a light, simple & healthy meal in no time at all!

Ingredients: (Makes about 4 servings)
- 1 medium head of Broccoli, cut into florets
- 1 cup of fresh/ frozen Green Peas
- 1 bulb of Garlic, with peel
- 1 large Onion, sliced thickly
- 1.5 Chicken OR Vegetable stock cube
- 1/2 cup low fat Milk
- 3-4 tbsp Olive Oil,
- Salt & Pepper, to taste
- 1 cup Feta cheese, roughly crumbled

1.)  Preheat oven to 200 deg C. Place whole bulb of garlic (with peel) and the onion slices on a baking tray lined with aluminum foil. Drizzle with some Olive oil, and season with salt and pepper. Roast for about 12-15 mins on a low rack (not too close to the heating coil), or till the garlic and onion are golden brown.

2.)  Bring a pot of water (lightly salted) to a rolling boil. Reduce to a simmer and cook the Broccoli florets and Peas till soft. Drain the veggies, but retain 2 cups of the water used to boil (you don't want to lose any nutrients!). Dissolve the chicken / vegetable stock cubes in this water. Transfer the stock to a saucepan/ pot in which you want to ultimately cook the entire soup. Save a few of the boiled broccoli florets, to use as a garnish for later.

3.)  Puree the - boiled Broccoli, Peas, Roasted (cooled & peeled) Garlic and Onion - till smooth. Add some of the stock water to thin out the veggies to help the process.

4.) Add the pureed veggie mix in to the saucepan with the stock water. Add the milk and bring to a full boil before turning off. Check seasonings and add salt/ pepper to suit your palette.

5.) Ladle into soup bowls. Garnish with the crumbled Feta cheese and reserved boiled Broccoli florets & Enjoy right away!