Broccoli Cheddar Soup

4 tablespoons unsalted butter

1 medium yellow onion, diced 

1 large carrot, diced 

2 cloves garlic, minced 

1/4 cup all-purpose flour 

2 cups half and half 

4 cups low-sodium chicken broth 

4 cups broccoli florets (from about 1 head) 

2 bay leaves 

1/4 teaspoon freshly grated nutmeg 

Kosher salt and freshly ground pepper 

1 large russet potato (about 8 ounces) 

8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.

Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly. 

Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth. 

Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

Parotta

AP Flour - 3 cup

Egg - 1

Condensed Milk - 2 tbsp.

Baking soda - 1/4 tsp

Sugar - 1 tsp

Milk - 1/8 cup

Oil - 1 cup

Salt

Combine together AP Flour, Egg, Condensed Milk, Baking soda, Sugar and required Salt in a bowl. Add Milk and stir to combine. Now adding little Water at a time knead the mixture to a smooth Dough.

Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours.

Take one ball and spread out with your hand as you would make a pizza or you can roll out as thin as possible. Spread a thin layer of Oil on top of the spread Dough. Then make pleats on the Dough and roll the Dough to a tight circle; bring the end and seal at the center. Repeat the same with remaining dough.

Now spread the Roll into a big circle using your hand or a rolling pin and place on a hot griddle. Cook until the edges begin to brown. Flip over and cook the other side also. Keep on flipping and cooking every 40 seconds until the Dough is cooked through and the Parotta is golden. Now remove from heat and smear with Ghee.

Crush gently with your hands to make layers and serve warm with your favorite Non Veg gravy.

Idiyappam

Idiyappam Rice Flour - 1 1/2 cup

Salt

Oil

In a bowl add the Rice flour along with required Salt and keep aside.

Bring 3 cups of Water to a rolling boil.

Add the Water little by little to the Rice flour kneading simultaneously until all the Flour is moistened and cooked through. Allow the Dough to cool down for a while. When the Dough is warm enough to handle knead the dough to a smooth texture with no cracks.

Grease the Idiyappam plates with Oil and keep aside.

Fill the Idiyappam press with 3/4 of the prepared Dough. Squeeze the Dough onto the greased plates in large circles.

Stack the plates on an Idiyappam stand and steam for about 6 min. Remove from heat and transfer to serving plates.

Serve with Coconut based Gravies or just Coconut Milk.