Leek Rotis and some pictures

Couple of weeks ago a casual stroll into the main city of London got us into a major train station. And what better way to spend the afternoon than to take a leisurely walk past the famous Waterloo station and the area around it. We were about to board our train from there also, so another excuse for being there... I know you all will be thinking why the train station.

There is nothing that a poetic mind can capture or conjure up a rattling story out of it. But even if there is no story, there is still this commotion that is happening around this whole sphere that still grabs our little attention. People buying train tickets and hurriedly, running up, to get into the designated platforms, many of them glued to the display/information board for latest updates of their respective trains, impatient kids jumping around, luggage being carried away making that rolling sounds.

The smell of coffee and various other types of food, and well not to forget getting into the rest rooms, queuing up and then looking for the last ten pence coin in one corner of the purse or many times again come back to the vending machine to get a pound change done. Such little activities sometimes go unnoticed.
Then there is these somber looks given by relatives when they bid farewell to their loving ones, but then farewell is always heart-wrenching. God knows how many farewells and re-unions this Waterloo station must have witnessed.

As we picked our picnic from a famous eating joint here, my eyes kind of wandered around these corners of the station and then on spur of the moment I clicked these pictures... I have been many times to Waterloo train station, but never realized that these views can be as much fun, as catching the trains from its platform. I never knew, even a train station amidst those entire chaotic happenings, can still become a sight of interest.

Next time if you are in central part of the city, do visit Waterloo station, well that is how one reaches city though.One of the most busiest train station in Europe- Waterloo is still fascinating , and spend some time there sipping a cup of coffee or having a quick lunch, soaking up these views. After all it’s where all the farewells and re-unions happen; otherwise the whole story of a famous Bollywood movie DDLJ would not have been formulated. Right?


Coming to the recipe for this post. Leek rotis, well what more to add, there is absolutely no recipe for this. If you know how to knead the dough for making the bread or rotis, you don’t need anything else, except that you should chop leek leaves very finely and clean them properly to get rid of mud. Rest is all a child’s play. That is how we like to incorporate green leafy vegetables into our meal plans. You can similarly make onion and spring onion rotis or paratha as well. Actually these are more like parathas with less oil.

Leek rotis
Recipe requirements
2 cups of whole wheat flour
1 large leek cleaned and chopped finely
1 tsp of cumin powder
½ tsp of red pepper powder
Pinch of hing
Salt as per taste
 2 tsp of oil
Some more oil or butter to smear at the end

Method
Clean leek leaves well to get rid of mud. Then chop them finely.
Now mix in whole wheat flour, cumin powder, red pepper powder oil, salt and hing.Add in chopped leek leaves.
Knead well with little water. Keep aside for half an hour.
Now divide the dough into equal portions.
Roll into spheres and then cook over flat tava/iron skillet.

Smear some oil over it or butter what ever you prefer. Serve with a dollop of thick cream or sour cream.

Happy cooking friends

Leek and Potato soup

I know you all will be wondering what happened to this lady. Sshh! lots of happening but then I will leave it to that only, lots of happenings! Well, it just that I don’t blog about much or update the blog, that doesn't mean I am off on cooking or off with my other daily responsibilities. Cooking is an integral part of me now, cooking and feeding three hungry souls and tummies.
We also had a nice break from our mundane daily life and a holiday; a long awaited one, to one of the most beautiful places on earth, Switzerland. Now that we are back many moons ago, we wish someday we will get another opportunity by God’s grace to re-visit the place all over again. Now, who doesn't like to have a quiet holiday away from the maddening rush of the city, some where near in the laps of mountains and valleys, lost and hidden…

Anyhow, as of now a glimpse of Switzerland that I had to share with you, there you see mountain peak Matterhorn, playing hide-n-seek with clouds. Now start dreaming and gushing……

Summer has started and within this period, last week UK saw some of the hottest summer days, something that it is so unruly of British summer here. This week as it seems weather will be moderate, and let’s hope in India; summer turns out bearable soon, as what ever I am hearing from my family back there, the heat is unbearable. Stay safe, avoid day time extreme sun-rays exposure, drink lots of fluids to re-hydrate and replenish yourself. Protect little kids and senior citizens from extreme heat. Now, waiting for monsoon to arrive soon.

I am also including in this post, a simple leek potato soup recipe. We have been utilizing leeks in many ways, like in leek Chorchori, leek/potato/mushroom stir/fry, leek rotis/paratha and leek- carrot –pasta bake etc, but then if we talk about leek, then how can I forget to add leek and potato soup here.
Sometimes a simple bowl of hot piping soup is all, which is needed to feel warmth and cozy inside us, and if you are like us, believing in simplicity and nutritious meals, then go ahead and make it immediately.

A very easy and simple soup with leeks
Leek and Potato soup
Recipe requirements
2-3 large leeks
2 medium size potatoes
½ cup of whole milk
1 tbs of butter
1 tsp of crushed black pepper
Salt as per taste

Method
Clean leek stalks in running water to get rid of mud if any and cut them roughly. If still there is traces of mud, then soak the cut leek stalks pieces and leaves in ample water for about 10-15 mints, and then drain it later on. Cut potatoes into cubes.
Put a saucepan over medium heat, and add in butter.
Now add in chopped leeks and potatoes.
Stir/fry them for about 4-5 mints or until the leeks shrink in size and starts releasing water.
Add salt and black pepper to the above. It would be nice if you can use freshly crushed black pepper corn.
Add in milk and about 2 cups of water now. Let it slowly simmer and cooked into a mushy textured soup. Now you can pulse through half of the soup mixture or can puree it entirely depending on your preference. We like to puree half the soup mixture and then retaining some chunks of cooked potatoes and leek leaves.
Serve warm with cream or butter and garnish with dried herbs of your choice.
Refreshing leek soup is ready.


Let’s cheer our favorite teams in football world cup currently being hosted in Brazil...May the best team win…

Happy Cooking friends