Banana Sweet Pidi Kozhukattai

Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai

Ingredients:

Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease

Method:

• Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
• In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

• Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

•  Keep it aside till you can handle the dough. Cover it with a damp cloth

• Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
• Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. 

My Notes:

• I used store brought rice flour, instead homemade rice flour can also be used
• The water quantity depends on the rice flour so adjust accordingly

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Macaroni Payasam (Kheer)

Both my husband and I love pasta, and now a days even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn’t finish it and have some leftover. To finish the remaining uncooked pasta, I end up buying same variety of pasta again.  Other day I felt like having payasam and searched for semiya, suddenly pasta pulled my attention and tried payasam with pasta. It was a big hit at home.

Ingredients:

Macaroni – 1/3 cup

Milk – 3 cups

Condensed milk  – 3 tbsp

Sugar –  3 tbsp (adjust according to your sweetness)

Saffron  – A pinch

Cardamom powder –  pinch

Butter/ Ghee-  1 tsp

Salt – a pinch

Method:

• Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni are fork tender

• Add saffron, condensed milk,  sugar, cardamom powder and salt, continue cooking for 4 – 6 minutes and switch off. Can  serve immediately or chill this overnight and serve it next day.

My Notes:

• Adding condensed milk gives rich creamy texture adjust the sugar accordingly
• Payasam tends to thicken more when cool down
• Usually I add cashew and raisin for payasam but other day missed to add while taking picture so I didn’t write in my recipe!
• I have used whole wheat pasta instead maida pasta can also be done
• If you are using penne, rotini, fettuccine, bow or any other pasta, cut the cooked pasta with ladle according to your taste

Crunchy Snack balls – Guest Post from Sridevi

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

Ingredients

• 1/4 cup rice
• 1/4 cup oats rolled or steel cut oats
• 1/4 cup quinoa
• 1/4 cup dry coconut
• 1/4 cup almonds
• 12-15 pitted dates
• 1 tbsp coconut oil
• honey to bind

Method:

1. Soak pitted dates in water for 20 minutes.
2. Chop soaked dates into small bits.
3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
6. Powder it to get a coarse texture.
7. Mix the powder with coconut oil.
8. Add enough honey to the mixture to make it moist enough to hold.
9. Roll them in your hand into small balls.

I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!

Oats Quinoa Balls – Guest post from Malar

Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn’t wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other’s space, but taking advantage of our friendship kept postponing, finally “March” has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar’s page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too  It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls. Few details on my blog.

Blog link: https://malarmuthu.wordpress.com/

FB link: https://www.facebook.com/pages/Malars-Kitchen/1516965231871483

Pinterest link: https://www.pinterest.com/vijimalar/recipe/

Twitter: https://twitter.com/malarskitchen

Hopping on to the recipe…..

Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

• Dry roast Oats for 3 to 4 mins, until nice aroma rises.
• Dry roast flax seeds for 2 mins.
• Now powder oats and flax seeds either together or separately.
• Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
• Switch off when quinoa turns fluffy and soft.
• Heat jaggery with just enough water to bring it to boiling state.
• Now mix all of the together along with dry fruits and vanilla extract.
• Form a nice dough. Make small balls out of it.
• Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
• You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this 

Banana Wheat Pancake ( Banana Gothumai Dosai)

As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp + 1 tsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• In a bowl add all the dry Ingredients; mix well and Set aside
• In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
• Add the dry ingredients to the wet ingredients and stir gently.  Set batter aside for 10 minutes

• Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

• For eggless version add 2 bananas instead of one
• If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
• All purpose flour can be used instead of whole wheat
• Cardamom powder can be added for flavoring

Black Bean Soup

 

Couple of days back, one of my relatives pinged me and asked have you tried “Black bean soup”. I thought why it didn’t it strike my mind, and told her no. She told her co-sister prepares a delicious ” Black Bean Soup” and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,

• Sugar Snap Peas Soup
• Creamy Broccoli Soup
• Minestrone Soup

Ingredients:

Black bean – 3/4 cup

Yellow bell pepper – 1

Onion – 1 , big

Tomato – 1

Bay leaf – 1

Cumin powder – 1/4 tsp

Coriander powder – 1 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Pergo Tomato garlic basil sauce – 3 tbsp

Water – as needed

Butter – 1 tsp

Olive oil – 1 tsp

Kosher Salt – as needed

Cheese – 2 tbsp

Method:

• Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water

• Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy

• Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes

• Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan

• Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes

• Instead of kosher salt, regular salt can also be used
• Instead of pergo sauce, you can use one garlic pod, one more tomato
• Can be served with sour cream instead of cheese

Spinach Roti – Guest post from Sandhya

Today we have a toddler friendly recipe from Sandhya – Sandhya’s kitchen. I got connected with Sandhya through Social media.  Sandhya is sweet person, and being a mom she shares lots of tips. After starting toddler friendly recipes, I thought of asking few moms I met in this blogging world and Sandhya was one among them.  I am a big fan of her food photography and her yummy dishes. Sandhya gave me few options, and Spinach roti was my favorite! Over to sandhya. A fortnight ago, like every morning, after sending my elder one to school, I was sipping my morning tea. I was having some time for myself checking my emails, facebook , news and so forth. I read a message from Vidya about doing a guest post in her space , specially for toddlers. She such a lovely and warm person , I have known e-socially over the last couple of months .How can I refuse ? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and let do this interesting delight at my pace. We are a family who love to have a mixed variety in a meal all through the week. I am sure, in this modern world most people would. Our diet varies from Palakad South Indian cooking to a North Indian Paratha, Curry  to  a Pasta Bake and what not? Guess this post will have a never ending page, if I have to list the elaborate choices we have. I have grown up eating my mum’s super soft flame baked phulka’s literally every day, either for my school lunch or a meal at home. This has been one of my comfort meal any day. Undoubtedly we love our regular flame baked phulka’s with any dry vegetable curry or may b dal or paneer delicacies or if pulse arenas. We love spinach and its richess in iron is definitely something that makes us include in our diet ritually. When it comes to kids, getting my son V eat his spinach in gravy or a molagutal ( southindian lentil coconut curry) is slightly tricky. Knowing his love for Parathas , I decided to use them in the dough. It was a complete win win situation, as all the required spinach is being consumed and yet there no complain from the boy of 7 years. All that he tells me is that the Green Chapathi is Yumm. This is an easy way of sneaking the greens into our diet using the whole wheat spinach phulka’s.

Facebook – https://www.facebook.com/pages/Sandhyas-Kitchen/141608849189963

Pintrest- https://www.pinterest.com/sandhyaskitchen/sandhya-s-kitchen/

Twitter – https://twitter.com/sandhyaskitchen

Instagram- https://instagram.com/sandhyaskitchen/

Palak Phulka Makes 20-22 Nos INGREDIENTS

Whole Wheat Flour	2 Cups
Spinach ( Palak )	130g
Water	¼ Cup + a few tablespoons
Ginger	½ Inch
Cumin Powder	1 Tsp
Salt	¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional)	½ Tsp
Green Chillies ( Optional)	1 -2 No’s
Sunflower Oil  or Oil of your choice	1 Tbsp.
Ghee	As desired.

* Cup size us IKEA plastic cup

DIRECTIONS

• In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.

• Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
• In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.

• Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.  Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.

• ** Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
• When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.

 VARIATIONS: I tried filling some mashed potatoes inside the spinach phulka dough and served it like a paratha to my son. It came out really well and flavours were very mild and lovable. NOTES:

• If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.  Do avoid if you are cooking for little ones.
• Mango powder is optional. I love the slight hint of tanginess.
• In case you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.

Karadaiyan Nombu Adai (Sweet and Savory)

Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

• Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

• Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

• Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

• After the  jaggery completely melts in water, strain the impurities.
• In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

• Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

• Steam it in a greased idli plate for 10-12 mins.

My Notes:

• If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
• Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

• Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

• Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
• When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

• Steam it in greased idli plate for 10-12 mins.

My Notes:

• In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

Apple Rice Pudding

Happy Women’s day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son’s favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

Rice – 1/4 cup

Water –  1 cup

Apple – 2, peeled and roughly chopped

Milk – 3 tbsp

Sugar – 1 tbsp (Adjust according to your preference)

Cinnamon powder – 1/2 tsp

Cardamom powder – pinch

Salt – a  pinch

Method:

• Pulse the rice coarsely in a blender.  Add apple to the blender, and without adding water,  blend till the apple is pureed well
• Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple – rice mixture and cook over medium-low heat  until rice is cooked. Sprinkle some water if required

• Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

My Notes:

• Adjust the water/milk according to the desire consistency
• Instead of pulsing the rice can also use them whole
• My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
• Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
• Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich

Creamy Broccoli Soup – Guest Post for Sujatha

Couple of months back my friend Sujatha from SpicesNTreat asked me for a guest post, I happily accepted:-)

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily my friends understand my position and do not mind the delay.

I have 2 more posts pending to be sent for my friends, hope I will manage to send it soon:-)

Coming back to this guest post, Few words from Sujatha about her space

“My blog is all about simple and interesting vegetarian recipes and related stories”

Hop on to her space for the recipe:

http://spicesntreats.blogspot.com/2015/01/creamy-broccoli-soup-guest-post-by-vidya.html?m=1

Creamy Broccoli Soup

Ingredients:

Broccoli – 1, big cut into florets

Onion – 1/2, thinely sliced

Garlic – 1 pod

Potato – 1, small peeled and cut into big chunks

Water – 2 cups

Butter – 1 tsp

Olive oil – 1 tsp

black pepper – to taste

Kosher Salt – as needed

Heavy whipping cream – 3 tbsp

Cheese – 3 tbsp

Method:

• Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
• Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

• Transfer the puree to the same pan containing vegetable stock, mix well. Add salt, pepper, and cream. Cook in low heat to avoid curdling. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

My Notes:

• Instead of broccoli, cauliflower can also be used
• Instead of cream, milk can be used
• If you decide to go vegan, use avocado for the creamy texture and replace butter with oil
• Instead of kosher salt, regular salt can also be used