Cream of Spinach Soup | Restaurant Style but Healthy | क्रीम ओफ़ पालक सूप | Chef Sanjyot Keer
Written recipe for Cream of spinach soup
Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
• Palak (spinach) 1 big bunch
• Jaitoon ka tel (olive oil) 1 tbsp
• Lehsun (garlic) 1 tbsp
• Salt to taste
• Black pepper powder a pinch
• Pudina (mint leaves) few sprigs
• Dhaniya patti (coriander leaves) few sprigs
• Ginger (adrak) 1 inch
• Hari mirchi (green chillies) 2-3 nos.
• Water 300 ml
• Jaitoon ka tel (olive oil) 2 tbsp
• Gehoon (wheat flour) 2 tbsp
• Cold milk 500 ml (add in batches)
• Tej patta (bay leaf) 1 no.
• Javitri (nutmeg) powder a pinch
• Freshly crushed black pepper powder a pinch
• Salt to taste
• Freshly crushed black pepper powder a pinch
• Shahad (honey) 1 tbsp
• Nimbu ka ras (lemon juice) 1 tsp
• Fresh cream 2-3 tbsp
To garnish:
• Fresh cream
• Red chilli flakes
• Garlic bread
Method:
• Trim the spinach by removing the unwanted stems, set water for boiling in a stock pot, add the trimmed spinach in boiling water, and dip it briefly for 15-20 seconds, remove from water & transfer immediately in ice cold water, this process is called as blanching, doing this process helps to retain the bright green colour of the spinach.
• Remove from ice cold water and lightly squeeze the spinach to remove excess water. Keep aside in a bowl.
• Set a pan on medium heat, add olive oil & garlic, stir & cook on medium flame for a minute. Further add the blanched & squeezed spinach, salt to taste & black pepper powder a pinch, stir & cook on medium flame for 1-2 minutes, switch off the flame & allow to cool down to room temperature.
• Further add this cooked spinach in a grinding jar, along with mint leaves, coriander leaves, ginger, green chillies & water, grind to make a fine puree, keep the puree aside to be used later.
• Set a sauce pan or a wok on medium heat, add olive oil & wheat flour, stir & cook the flour for 2-3 minutes on medium low flame, further add milk gradually in batches while stirring well to avoid formation of any lumps, stir & cook on medium flame for few minutes.
• Further add tej patta, nutmeg powder, freshly crushed black pepper powder & salt, stir & cook for 3-4 minutes on medium flame.
• Once the flavours of the spices get infused with the sauce, while cooking, add the spinach puree, stir well and adjust the consistency of the soup by adding hot water as per your preference. Stir well & bring to a boil while cooking for 3-4 minutes on medium flame.
• Taste & adjust the seasoning as per your taste, further add freshly crushed black pepper powder, honey & lemon juice, stir well for a minute and switch off the flame.
• Finish by adding fresh cream and stir once.
• Your cream spinach is ready, serve hot with crispy garlic bread, garnish with some fresh cream & some red chilli flakes.
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Thai Salad Recipe in 10 Minutes | Healthy Salad Recipe | Superfood Salad सलाद | Kunal Kapur Recipes
This salad is bright and colorful, just like a rainbow. Beyond its looks, it is delicious & refreshing too. Healthy, hearty, and loaded with colorful veggies this Thai Garlic Sesame Peanut Veggie Salad is as scrumptious as it looks. It’s tossed in a flavourful dressing and topped with mint, cilantro, and lime juice and will make a perfect addition to really any meal.
It’s a salad that will wow your guests and your tastebuds! This salad recipe is more of a guideline for how to create your own rainbow salad. There are no rules here but rather a guide to the fruits and vegetables you can choose from each color to create your own beautiful, superfood salad.
Tell me how it turned out to be in the comments. Share your re-creation on Instagram, Facebook, or Twitter and use #KunalKapurRecipes and tag me. :)
#ThaiVegSalad #ThaiSalad #Salads #SaladRecipe #KunalKapur #Trending
(Serves 2)
Ingredients
For Dressing
Garlic chopped - 1tsp
Salt - a pinch
Jaggery (powdered) - 3 tbsp
Ginger chopped - 2tsp
Lemon juice - 3 tbsp
Soya sauce (light) - 2tbsp
Chilli sauce - 1 tbsp
Peanut butter - 1tbsp
Sesame oil - 1tbsp
For Salad
Mango sliced - 2cups
Cabbage shredded - 1cup
Purple cabbage shredded - 1cup
Capsicum sliced - ½ cup
Raw papaya shredded - 1cup
Carrot juliennes - 1 cup
Spring onions chopped - ½ cup
Mint leaves - a handful
Salt - a pinch
Lemon juice - 2tbsp
Sesame (toasted) - 1tbsp
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10 Minute Crunchy Rainbow Thai Salad | Easy Salad Recipes | Salad Recipe | Rainbow Salad | healthy Salad | Healthy Everyday Rainbow Salad | Healthy Everyday Rainbow Salad | Crunchy Thai Peanut & Veggie Salad | Fruit and Vegetable Salad | Healthy everyday rainbow salad | Salads | Sugar-Free | Jaggery Salad | Easy Asian Recipe | Dinner Ideas | Thai Salad | Diet Food | Lunch Ideas | Kunal Kapur Recipes | Thai Salad Recipes Vegetarian | Thai Salad Dressing Recipe | Thai salad street food | Thai salad with peanut dressing | Thai Sesame Salad Dressing | Thai Food | Salad type of dish | Rainbow Salad Recipe | Rainbow Salad Kunal Kapur | Healthy Salad | Salad Recipe for vegetarians | Vegan Recipes | Healthy Recipe by Kunal Kapur
Best way to eat cucumber :: keep it fresh and crunchy :: Delicious food
Hi everyone, I'm David will share best way to eat cucumber, cook with this method the cucumbers keep it fresh and crunchy.
Ingredient
2 cucumbers
1 tsp salt
1 piece of ginger
2 cloves of garlic
2 red chilies
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp red chili flakes
1/2 tsp black pepper
1 tsp sugar
50ml water
#cucumber
#delicious food
#vegetables
Creamy Holy Basil Pesto with Celebrity Chef Amanda Johns - Full Virtual Cooking Class
#basilpesto #rawfoodrecipes #pesto
In this video, local celebrity chef, Amanda Johns, owner of A New You Raw, walks us through a live, virtual cooking class on how to make her Creamy Holy Basil Pesto. This recipe is perfect as a dip, salad dressing, lasagna layer, sandwich spread, topping for pizza, pasta or zoodles!
Learn more about Chef Amanda at her website, on facebook, and Instagram,
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WHO WE ARE:
VegeCooking offers healthy kids cooking classes. If you’re looking for delicious and simple recipes for kids, and introductory cooking skills for your kids, this channel is for you. We’re talking recipes your whole family will love – they’ll be begging to add them to the weekly rotation! LEARN to cook and LOVE your veggies (without even knowing you fell in love!)
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Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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Three Clever Ways To Use Pesto with Basil!
We're thinking outside the box with these fun and delicious ways to use Buitoni Pesto with Basil.
Jazz up your sandwiches, roasted potatoes and creamy salad dressing with just a little bit of pesto!
CLICK HERE FOR RECIPES: