Cauliflower Soup
Ingredients:
Cauliflower - 1
Onions - 50 gm
Tomatoes - 400 gm
Biryani leaves - 2
Nutmeg powder - 1/2 tsp
Spring onions - 3
Grated cheese - 50 gm
Corn flour - 1 tbsp
Milk - 1/2 cup
Fresh cream - 1/4 cup
Salt and pepper to taste
vegetable stock - 1 litre
For vegetable stock:
Carrots - 60 gm (chopped)
Green peas - 60 gm (chopped)
French beans - 60 gm (chopped)
Cabbage- 60 gm (chopped)
Cinnamon - 3 sticks
Salt and pepper to taste
Water - 1 litre
Method:
- Pressure cook all the ingredients of vegetable stock up to 3 whistles.
- Let it cool and strain the water. Keep aside the water.
- Grind tomatoes to make puree. Strain the juice for discarding seeds and peel.
- Boil the cauliflower florets till tender then drain the water.
- Now in a vessel, put chopped onion, nutmeg powder, tomato puree, biryani leaves, cauliflower pieces, vegetable stock, salt and pepper. Bring it to boil in high flame for 5 minutes then 2 minutes in low flame.
- Switch off the flame and strain the water. Separate florets and keep aside.
- Mix corn flour to the milk, add this to the soup along with chopped spring onions.
- Cook stirring continuously till it becomes little thick.
- Serve hot garnished with floretts,grated cheese and cream.
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