Festive Season ...sindharas..pampering , food , fun .

It was already 9 am .Too late to start my day , an especially if the day is my Sindhara day.So much to do, too much to arrange , so much to experience. Every year since i came into this world as a princess to my parents , i have been experiencing this day of pampering , fun , food n frolic.thank god for bringing me in this world as a girl.Sindharas are not only for the privileged daughters but also for the daughter in laws.Yes being a daughter in law delights me , and when i get pampered in all kinds during theese sindhara days.And the best part is sindharas are done by all the elders who wish to seek an opportunity to pamper the girls or women in the family.Lucky me , my dad , my elder sister and my mother in law don't leave this opportunity of pampering me.So today was the sindhara get together at my pad . And my husbands sister , my elder sister , my cousin sisters , cousin sister in laws , nieces were invited for lunch .And yes cant ignore the male folk , so they were invited too for the sumptuous lunch.(only )Where as the girls , beautiful women were all given small tokens of love n pampering in form of gifts keeping in mind what would they like .Mehendi was put on my hands , and on all the hands of pretty women present at the occasion.

What should i make ? something different than my routine get tog ethers , was in my mind .Had to keep in mind every ones choice n taste. Finally i zeroed down on asparagus soup , yes that would do justice to the gloomy weather.

Asparagus soup :

8- 10 asaparagus spears

4 cloves of garlic

1 med potato (cubed)

1 med onion chopped

2 pcs of bay leaves

pinch of salt 

pinch of black pepper powder

pinch of nutmeg powder

1 cup milk 

1 tsp fresh cream

1 tbsp butter.

Method : 

Chop the asparagus in small pieces.Take a pressure cooker .Add the butter , heat it on slow flame.add the bay leaves.Then add the garlic, sauté it.Add the bay leaves.Add the onions sauté it till soft n pink.Add the potato, sauté it for 2 min.Add the asparagus and sauté it for 2 min.Add pinch of salt .Add 1/2 cup water and pressure cook this mix till 3 whistles.Now cool the mix before grinding it into a very smooth purée.Once the purée is ready, heat some butter in a pan.Add the purée , add the milk  and simmer it till it comes to a boil.Add the pepper powder and nutmeg powder. Serve it in the soup bowls  and garnish with a dash of fresh cream.Serve hot.

My guests thoroughly enjoyed the soup , and why wouldn't they when it was served with warm cheesy parsley garlic toasts, favourite of each and every one.

Cheesy parsley garlic toasts:

8-10 pcs of crisp toast

5-6 cloves garlic finely chopped

4tbsp butter

4 tbsp grated cheese

1 tbsp chopped fresh parsley.

Method :

Toast the toasts in a oven.In a blender , blend the butter , parsley and chopped garlic to make a smooth green coloured butter.Apply this butter generously on the toasts.Sprinkle some grated cheese on the toasts .Toast it in the hot oven for 3 min and serve hot.

Ideal to serve with any kind of soups, can be served as a an appetiser, or even with pastas , risottos and baked dishes.