Stuffed mushroom

Vegetable Puff

Ingredients:

Stuffing:
1 cup Chopped Vegetables(Carrot,beans,peas,potato)
1 green chilli finely chopped
1 small onion chopped
1 tsp garam masala
1 tsp chilli powder
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tsp ginger garlic paste
coriander leaves for garnish
salt
Puff Pastry Sheets
1 egg slightly Beaten

Method:

Heat 1 tbsp of oil, add cumin and fennel seeds.Then add the chopped onions ,green chillies,gg paste and saute for a min, then add all the vegetables ,chilli powder and garam masala powder.Add salt.Finally garnish with coriander leaves.

Preheat the oven at 400 degree.

Thaw the frozen pastry sheets and sprinkle them with little flour so they are easy to roll.
Cut the pastry sheets into medium squares.Top each square with a spoon of veg mix and fold crosswise.

Slightly press the edges and place them on a baking sheet lined with foil.

Brush the top with slightly beaten egg.

Bake for 15-20 min .

Serve and Enjoy with Ketchup.

Cream of Brocoli soup

Ingredients:

2 tbsp butter
1 onion, chopped
1 stalk celery, chopped
3 cups of broth
8 cups broccoli florets
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
ground black pepper to taste

Method:

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.Add broccoli and broth, cover and simer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.Puree in batches until smooth and pour into a clean pot.Alternatively, you can use a stick blender and puree the soup right in the cooking pot.
3. In a small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk.stir until thick and bubbly, and add to soup.Season with pepper and serve.