Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

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Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.

Khajur Gur Or Date Palm Jaggery Oats Dry Fruits Cookies 


Khajur gur/nolen gur or date palm jaggery oats dry fruits cookies.

A totally guilt free healthy cookie for you and your kids to munch and enjoy the delightful taste. Taste of dry fruits and aroma of date palm jaggery or khajur gur/nolen gur makes the cookies heavenly.

Khajur/Khejur/nolen gur or date palm jaggery derived  from the sap of date palm tree. Which is collected and cooked for long time and then cool to solidify.

Its famous in Bengal. Well known as patali gur used in many desserts in winter like nolen gur rasgulla, sandesh, paesh or kheer and many more. All are lip-smacking dishes.These delicacies makes my Kolkata visit in winter more enjoyable 🙂

This post is going to be a part of #Foodiemonday bloghop theme is dried fruits.

I have made many desserts with date palm jaggery but never used it in cookies. Poush Sankranti or Makar Sankranti is around the corner. And we use this Jaggery in all the special delicacies on this auspicious occasion. Every year we make gokul pithe, paesh, patisapta, ranga aloor pithe, muger pithe etc on Maker Sankranti or Poush Parbon. I remember my mom spent whole day to make these delicacies. And for us it was a feasting day.

This time I have used this date palm jaggery in cookies for a change. And loved the aroma and taste. I have used homemade fresh butter in it. Wholewheat flour, oats, dry fruits and jaggery makes the cookies healthy too.

Date palm jaggery or khajur gur is the most nutrient rich variety of raw jaggery. Its loaded with vitamins and minerals and an excellent substitute for sugar. Sugar gives you only sweetness and contains no  nutrients.

Whereas jaggery is healthy and natural sweetener because its processed without any artificial or chemical ingredient. Iron rich jaggery increases hemoglobin level and treats anemia.

Recipe 


Whole wheat flour or atta – 1 & 1/2 cup

Butter – 1/2 cup

Jaggery or gur – 1/3 cup

Powdered sugar – 1 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Raisins – 1 tablespoon chopped

Cashew nuts – 3 tablespoon broken or chopped in small pieces

Almond – 2 tablespoon broken or chopped in small pieces.

Method 


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Sift flour, baking powder, soda and cardamom powder. If you want you can use all purpose flour/maida instead of wholewheat flour/atta.

Mix butter, grated jaggery and powdered sugar in a large bowl. Beat well. If you don’t have date palm jaggery, you can use traditional cane jaggery too.

Add dry ingredients and chopped dry fruits. You can use any dry fruits of your choice. My son love cashew nuts and don’t like raisins much. So I have used less raisins. Add as per your choice.
Make a semi stiff dough. If your dough is not stiff enough to roll keep the dough in refrigerator for 10 – 15 minutes covered. Or if you feel its not smooth sprinkle little milk.

Roll It with the help of a rolling pin. Roll out into 1/4″ thick.  Cut with a cookie cutter. Use any shape of cookie cutter of your choice.

Bake in preheated oven at 180° for 7 – 8 minutes or until the edges becomes light brown. It will be soft in the middle and becomes crisp when cool.

I have turned upside down and bake for 2 – 3 minutes more to bring some colour on other side too.

Let the cookies cool down before serving.

Enjoy the crispy crunchy delicious khajur/nolen gur or date palm jaggery cookies.

Eggless Fruit Cake Or Christmas Cake 

Wishing everyone a Merry Christmas and a Happy New Year. May your life be filled with joy and happiness!

Egg less fruit cake. Super soft, moist, flavourful and  loaded with dry fruits. No, not rum soaked its caramel soaked dry fruits cake or Christmas cake. 

Very easy to make, no fuss and aromatic cake for this special accession. 

And a delicious cake for vegetarian people.

I have already shared wholewheat flour eggless fruit cake.

 The recipe is same with little changes. 

You will love the texture, taste and aroma of this cake.

Recipe 


All purpose flour/maida – 1 & 1/4 cup 

Oil or butter  – 1/2 cup 

Curd – 1/2 cup 

Milk- 1/4 cup ( room temperature)
Vinegar –  1 tablespoon 

Flax seed- 2 tablespoon ( dry roasted and powdered) 

Orange zest- 1 teaspoon 

Baking powder- 1/2 teaspoon 

Baking soda- 1/2 teaspoon 

Sugar- 1 cup ( powdered) 

Sugar- 3 teaspoon 

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces 

Almond – 1/4 cup chopped or broken into small pieces 

Raisins – 1/4 cup chopped 

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup chopped 

Garam masala powder- 1/2 teaspoon (optional) 

Cumin powder- a pinch 

Nutmeg powder- a pinch 

Vanilla essence- 1 teaspoon 

Boiling water- 1/2 cup

Some cherry and sliced almonds for spreading over the cake. 

Method 


Take a pan and heat it, put 3 tsp sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar. When all the sugar has completely melted pour the boiling water into it and switch off the flame. Mix the sugar and water well bring it back to boil and put all the dry fruits in it. Boil it for 5 – 6 minutes. Let it cool down. 

Keep 3 tablespoon flour aside and in the rest of the flour add baking powder, soda, spice powder and flax seed powder. 

Mix vinegar to the milk and keep aside. 

Beat the oil and sugar, add vanilla. Add curd, vinegar mixed milk. Fold in the flour mixture to it.

Add 3 tbsp flour to the soaked dry fruits.

Mix orange zest. Add the dry fruits in the batter and fold gently. Add remaining caramelized sugar water in it. 

Pour the batter into the greased baking pan and level the top. Tap the pan gently. Spread some sliced almonds and candied cherry. 

Bake in a preheated oven at 180° for 40-50 minutes until the toothpick comes out clean. 

Slice it when completely cool.