Rustic clear soup

Rustic  clear soup
Winters have set in and my throat has gone for a toss...  This is a very rustic quick clear soup with what ever ingredients available in your kitchen. I used lots of pepper powder and garlic as both are useful for cough and cold.
Ingredients
1/2 cup spinach leaves chopped
1 ripe tomato  pulp
1 carrot grated
2 tsp garlic crushed
1 tsp pepper powder
Salt to taste
1 tbsp Cheddar cheese powder
5 cups of water
1/2 tsp butter
Method
Take a pot and add all the ingredients to it and boil the soup on a low flame  for 15 to 20 minutes till the texture of the soup  changes and has reduce a bit blending all the ingredients together. Serve it hot. Optional butter and cheese powder can be add for garnishing.

Scrambled eggs on toast

Scrambled eggs on  toast
Ingredients
6 eggs
1 cup of milk
Salt to taste
1/2 tsp pepper powder
4 tbsp spring onion chopped
3 tbsp capsicum chopped
1 small onion chopped
1 green chilli chopped
2 tbsp butter
12 pieces of slice bread cut in to round circles
3 cheese slices cut into small pieces
Canned Olives chopped
Method
Take a pan and add 1 tsp of butter. Add all the chopped vegetables except spring onions. Saute for some time. Lower the flame. Add a cup of milk and add salt and pepper. Add eggs one by one and start whisking. Leave it for some time and as the eggs begins to set. Stir it. The eggs will begin to scramble. Take it off the gas and keep it aside. Take the slice breads and with the ring cutter cut the bread in to round circles. Toast the breads either in a toaster or on a flat pan. Apply butter on the toasted  bread circles. Put the scramble eggs on top of the bread. To garnish sprinkle some chopped spring onions. Add a small piece of sliced cheese and chopped olives. You can also sprinkle some oregano seasonings from top.

Non alcoholic Super rich fruit cake for Christmas

Ingredients
1 1/2 cup raisins chopped
2 cups trutti futti
1 cup red canned cherries chopped
1 cup lemon candy peels chopped
1 cup cashew nuts chopped
1 cup dates chopped
1/2 litre Orange juice
1/3 cup honey
250 grams oil or butter
1 cup brown sugar
5 eggs
1 1/4 cups flour
1 tsp baking powder
Method
Pre heat the oven at 150 degrees. Mix all the dry fruits, orange juice and honey and keep it over night in the fridge. Take oil and sugar. Beat it well till both the ingredients are well incooperated. Add the eggs one by one and beat it well. Add the flour and the baking powder to the marinated dry fruits. Slowly add the egg, sugar and oil mixture to the dry fruits and fold the mixture slowly. Now take 6 mould of 500 grams. Grease the moulds. Add the batter into the mould. Fill it half the size of the mould. Bake it for an hour at 150 degrees. Cool the cake completely and then slice it. This cake can be stored for few months in an air tight container in the fridge.

Honey ginger chocolate cookies

Honey ginger chocolate cookies

Ingredients
2 cups flour
4 tbsp honey
4 tbsp castor sugar
1 egg
45 grams butter
1/2 tsp grated ginger
1/2 slab melted chocolate

Method
Preheat the oven at 170 degrees. Take a pan and melt the butter, honey and sugar. Stir the liquids till Luke warm. Add the egg and mix it well. Now add the grated ginger and flour. Mix it till it forms a soft dough. Knead the dough gently. Sprinkle flour on the platform and roll out the dough into 1/4 inch thickness. With the help of a heart shape cookie cutter cut out heart shape cookies. Put it on a baking tray and bake it for 10 minutes to 15 minutes at 170 degrees till light brown. Cool the cookies completely. Now take the melted chocolate and dip half the cookie in the melted chocolate and decorate it with cherries.

Eggless pudding with leftover fruit cake / bread

Eggless pudding with leftover fruit cake / bread

Ingredients
250 grams non alcoholic fruit cake cut in to pieces
2 cups milk
200 grams condensed milk
1 tbsp corn flour
1/2 tbsp vanilla powder or 2 tsp vanilla essence
1/2 cup whipped Amul cream
2 tbsp blue berry syrup
1 tsp chocolate sprinkles

Method
Pre heat the oven to 180 degrees. Take a glass vessel and spead the fruit cake pieces at the base. Keep 1/2 cup milk aside and boil rest of the milk on a slow flame adding the condensed milk to the milk. Boil it for 5 minutes. Add cornflour and vanilla powder to the 1/2 cup milk kept aside. Stir the milk till no lumps remain. Add the milk to the milk which is boiling stirring it continuously so the no lumps form. Cook it till the milk thickens a bit. Now pour the hot custard on the fruit cake pieces. Now take a baking pan and add water to the pan. Cover the glass vessel with a foil and keep the vessel on the baking pan. Bake it at 180 degree for 15 minutes. Take the glass vessel out if the oven. Pour cream on top of the pudding. Add blue berry syrup and sprinkle chocolate sprinkles and have it hot.