From somi's American kitchen

Recipes for Tamarind Chutney (Imli Ki Chutney), Green Chutney, and Sev Puri:

Tamarind Chutney (Imli Ki Chutney)_

Ingredients:

- 1 cup tamarind paste
- 1 cup date syrup (or brown sugar)
- 1/2 cup water
- 1/4 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- Salt, to taste

Instructions:

1. Mix all ingredients in a saucepan.
2. Bring to a boil, then simmer for 5-7 minutes or until thickened.
3. Cool and store in an airtight container.

Green Chutney_

Ingredients:

- 1 cup fresh coriander leaves
- 1/2 cup green chilies
- 1 small onion, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon lemon juice
- Salt, to taste

Instructions:

1. Blend all ingredients in a blender until smooth.
2. Adjust seasoning as needed.
3. Store in an airtight container.

Sev Puri_

Ingredients:

- 14 puris
- 2 medium potatoes, boiled, peeled, and mashed
- 1/4 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- 1 tablespoon chaat masala
- Salt, to taste
- 1/2 medium red onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup tamarind chutney (Imli Ki Chutney)
- 1/4 cup green chutney
- 1 cup nylon sev (gram flour vermicelli)
- Lemon wedges, for serving

Instructions:

1. Arrange 7 puris on a plate in a circle.
2. Top each puri with mashed potatoes, onion, tomato, tamarind chutney, green chutney, and chaat masala.
3. Sprinkle nylon sev over the top.
4. Can add sweet curd to enhance the taste
4. Serve immediately and enjoy!

Note: You can adjust the amount of chilies and spices to suit your taste preferences. Enjoy!

MANGO RAWA CAKE... 🥭

Recipe with weights and measurements for an 8-inch cake:

Ingredients:

- 190g rawa (semolina)
- 200g granulated sugar
- 115g unsalted butter, softened
- 240g mango puree
- 120ml cow milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cardamom powder (optional)
- Chopped nuts or dried fruit (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a bowl, combine rawa, sugar, baking powder, and salt.
3. In another bowl, whisk together butter, mango puree, and cow milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in chopped nuts or dried fruit (if using).
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 5 minutes before transferring them to cool completely.

Note: The weights are approximate and can vary depending on the specific ingredients and their densities.

For an 8-inch cake, you can use the following pan sizes:

- 2 x 8-inch (20cm) round cake pans

Adjust the baking time accordingly based on your oven and the thickness of the batter.

Keep an eye on the consistency of the batter and adjust the amount of milk as needed to achieve the right texture.

Here is a recipe for Cream of Broccoli Soup 😋

*Servings:* 4-6

*Ingredients:*

- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced (2 for the soup, 1 for garnish)
- 4 cups broccoli florets
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon flour
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish (optional)

*Instructions:*

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic (2 cloves) and cook for an additional 1-2 minutes, until fragrant.
3. Add the broccoli florets and cook for 5 minutes, until they start to soften.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
6. In a small bowl, whisk together the heavy cream and flour until smooth. Add the cream mixture to the soup and stir to combine.
7. Season the soup with salt and pepper to taste.
8. To make the garlic garnish, slice the remaining 1 clove of garlic thinly and sauté in a small amount of butter until golden brown and crispy.
9. Serve the soup hot, garnished with the crispy garlic slices and a sprinkle of parsley or chives if desired.

*Enjoy your creamy and delicious broccoli soup with a flavorful garlic garnish!*

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