Category: SOUP KITCHEN

Broccoli Almond soup

Posting after a long break……. Today I made some Broccoli soup with almonds. Tasted yumm and creamy. The colour too was beautiful.

Ingredients

Broccoli – 1 cup (florets)

Almond paste -3 to 4.(Soak almonds and make a paste adding a little milk say about three table spoons

Milk Cream – 1 table spoon

Onions – 2

Baking soda – 1/4 spoon.

Garlic cloves – 3 to 4

Milk – 1.5 cups

Water – 1 cup

pepper – 1/2 spoon(coarsely ground)

Salt as per taste.

Cornflour – 1/2 spoon

Water – 1 cup.

Method:

In a saucepan boil a cup of water. Put off the flame and then add the baking soda and the broccoli bits. Blanch them and then strain them.

Roast the onions and garlic cloves over direct flame or put them on a pan and dry roast on high flame .

Chop them randomly and then when it’s at room temperature blend them along with The blanched broccoli, almonds,milk,cornflour.

Transfer it to a saucepan and then boil the mixture for about 5 to 6 minutes to get the desired consistency. Add salt as per taste and mix well.

Enjoy it as is or with some cream freshly ground pepper.

namithaskitchen

Kokum Saaru

Had some fresh kokum peels and so soaked them and cooked them and made devastana saaru or burri jevan saaru what we Amchis call it.

I have just replaced the tomatoes with kokum.

Tastes so yumm.

Ingredients:

Chana dal-1 spn

Kokum peels-5-6

Water -2 cups

Grated coconut-1 table spn

Cumin-1/2 spn

Coriander seeds-1 .5 t spn

Pepper corns-6 to 8

Urad dal-1/2 spn

Red chillies-3

Hing- big as a pea

Oil-2 table spoons

Salt as per taste

Coriander leaves chopped-1 handful

Method :

Jaggery grated-1 table spoon

Curry leaves-1 sprig

Mustard-1/2 Tspn

Method:

1.Heat a spoon of coconut oil and roast the chana dal followed by urad dal, methi seeds,cumin, coriander seeds, pepper corns,red chillies, kokum peels and grated coconut.

2.Now grind it to paste along with Hing and water.

3.Add a little water and the ground mixture to the kokum water and salt to taste and jaggery.

4.Give a proper boil and temper it with mustard seeds and curry leaves in a spoonful of coconut oil.

5.Garnish with coriander leaves.

namithaskitchen