French Onion Soup is one of the classic soup. It has been popular atleast as far back as Roman times.
It has a very rich flavour as caramelized onions are used .On the other hand the cheese thickens the broth (either chicken/veg/water) while the mustard paste imparts a heady pungent flavour.
Generally it is served with cheese croutons or cheese toppings. This soup is delectable simply.
Here is the recipe:
Ingredients:
- Butter: 2 tbsp.
- Onion: 1 cup(thinly sliced)
- Cheese: 5 tbsp.(Grated) ,Preferable processed cheese.
- Mustard Paste:1 tbsp.
- Salt :To taste.
- For serving: Cheese/Fried Croutons.
Process:
How to make Fried Croutons:
- Take two slices of stale bread and remove the crust from the sides and toast them with little butter until they are golden brown from both sides.
- Cut in equal size small cubes.
How to make Cheese Croutons:
- Place the bread slices on a baking tray and bake in a pre heated oven at 200 degree centigrade or 400 degree F or till they turn golden brown in color( for about 7-8 mins).
- Then sprinkle 2 tbsp. of cheese evenly on each slice and bake them again in a preheated oven for at 200 degree C or 400 degree F for 10-12 mins or till the cheese melts.
- Serve melts.
French Onion Soup:
- Heat the butter in a deep non-stick pan and add the onions and sauté on a medium flame till then turn dark brown in color.
- Add 5 cups of water ,3 tbsp of cheese ,mustard paste and salt and mix well.
- Bring to boil and simmer for 4-5 minutes.
- Just before serving, pour equal quantities of soup in soup bowls and place a cheese/fried croutons in the centre of each bowl.
- Serve immediately.
Enjoy Your food..!!
Kanchagolla is a traditional sweet of Bengal. It's very easy to make yet tastes delicious. This time I was inspired by one of my sweetest friend, Juin di's post and wanted to follow her process to make this. But while making it day before yesterday, I modified it little and when served it as dessert after dinner, DD gave me the best compliment saying, one of the best kanchagolla he has ever tasted.
Anyway, here is the recipe:
Ingredients:
Full Cream/Low fat Milk: 1 lit
Vinegar:2 tbsp.
Powder Sugar:1/2 cup(or as much as you want)
Rose water:2-3 drops
Powder Milk:1 Cup
Milk: 2-3 table spoon .
Process:
How to make Chena:
- Boil the milk at low temperature.
- While boiling add the vinegar and stir it .
- Your milk will start to curdle and chena (chhana) will be formed after few minutes.
- When you will see a greenish diluted water which is easily separating from chena, then it's done.
- Now using a muslin cloth drain the water and wash the chena under the running tap water .If you are using lime juice to prepare chena, this wash will remove all the lemony taste or smell.
- Now tied the two ends of the muslin cloth tightly and let it drain all the excess water for at least 15-20 minutes. And at this time you may put a heavy weight on the muslin cloth for better draining.
How to Make Khoya/Mawa:
- Now make the mawa/khoya. I used to prepare it Take 1 cup of powdered milk.
- Add 2-3 table spoon of milk into it.
- Make a dough and heat it at full power in the microwave oven only for 1-2 mins or even more to get the desired tightness. But give an extra care while microwaving to make sure that it don't get burnt.
- Then grate it to get dry mawa.
How to Make Kancha Golla:
- Now mash the chena very well on the kitchen slab using your hand or you may use a food processor also.
- Then place a non stick pan on the oven and heat it little.
- Add the chena and continuously stir it so that it could not be burnt.
- Add the sugar and then stir it again so that the chena will mix with the sugar very well.
- Turn off the flame and add the rose essence. Then mash it again smoothly using a food processor or with hand.
- Make even round balls from the chena while it is warm.
- Roll the balls over the grated mawa.
- Now your Kanchagolla is ready to serve.
Enjoy Your Food...!!!
