Grilled Cheese Soup Dippers

Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.

TOTAL TIME: 0:45

PREP: 0:20

COOK: 0:25

LEVEL: EASY

YIELD: 4 SERVINGS

INGREDIENTS

• 4 tbsp. butter
• 1 onion, finely diced
• 1 Garlic clove, minced
• 28 oz. crushed tomatoes
• 3 c. chicken (or vegetable) stock
• 1/4 c. heavy cream
• Fresh basil, for serving
• 8 slices white bread, crusts removed
• 8 slices cheddar cheese
• kosher salt
• Freshly ground pepper

DIRECTIONS

1. Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.
2. While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.
3. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.
4. Ladle soup into bowls and serve with grilled cheese roll-ups.
5. Source:delish
6. 
   

Simply delicious Samosa recipe!

Part1:

Part2:

Video Source:Manjula's Kitc

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

Makes 8 samosas.

Ingredients:

for the Dough:

• 1/2 cup all purpose flour
• 1/2 tablespoon sooji (semolina flour)
• 1/4 teaspoon salt
• 11/2 tablespoons oil
• 1/4 cup minus 2 tablespoon lukewarm water

for the Filling:

• 3 large boiled potatoes, peeled and chopped into very small cubes
• 1/2 teaspoon cumin seeds
• 2 chopped green chilies
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1 teaspoon amchur (mango powder)
• 1 teaspoon salt
• 2 tablespoons oil
• 1/2 cup green peas (frozen)

Method

Making the Dough:

1. Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
2. knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Making the Filling:

1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
5. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute.
3. Divide the dough into 4 equal parts and make into balls.
4. Roll each ball into 6-inch diameter circles and cut each circle in half.
5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7. Continue filling the rest of the samosas.
8. Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9. Place the samosas in the frying pan a few at a time.
10. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Additional Tips:

1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

1. Samosa can be prepared ahead of time and can be freeze for a month.
2. Before freezing fry them enough until samosa changes the color to very light gold brown.
3. After samosas are on room temperature bag them in zip lock bags and freeze them.
4. To use frozen samosas take out as many you need and fry them on medium heat.

Source: manjulaskitchen 

The Watermelon Seed Hides a Multitude of Health Benefits!

One of the delights of summer the most popular is a slice of watermelon on a hot day. Most of us spit watermelon seeds or put them in the trash, but what most people do not know is that there are some amazing health benefits hidden 

in these small seeds.

If you eat them, you probably do not know that they are beneficial for your digestion, but ejects the digestive tract intact. Therefore, their utility is almost not used.

If you want to enjoy the benefits of watermelon seed, you must boil them, crush them or cook them to reach the content. The fibers contained in seeds is essential for normal functioning of the digestive system. They are useful against intestinal parasites, and also for patients suffering from jaundice and inflammatory diseases.

This citrulline in seeds acts as an antioxidant, helps expand blood vessels, is useful for arteriosclerosis, hypertension and angina. According to the beginning of the 20th century American scientists, watermelon seeds are very useful for kidney and urinary tract. They said that you can use an infusion from fresh seeds, which is a diuretic useful and good for cleaning of calculations and the sand of the kidneys and urinary tract.

Watermelon seed stimulates the heart and muscles of the body structure. They are useful for memory and concentration, and the shine and tightening of the skin. You can use them in the form of infusion or snacks. The seeds are very effective in the treatment of type 2 diabetes and are strongly recommended for diabetics. Men can use the seeds to increase their libido and virility.

Magnesium, vitamins A, B, C, iron, antioxidants, manganese, calcium, fat polyunsaturated and mono saturated, are all included in the watermelon seeds.

Preparation of the infusion:

Take 4 spoons of fresh and crushed watermelon seeds. Boil in 2 litres of water for 15 minutes. You should consume this amount over two days and take a break on the third day. Continue for several weeks.

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