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cauliflower flowerets (RSS):


Vegetable Soup 
Ingredients:
Chopped & boiled vegetables (small piece of cabbage, 1 potato,
 3-4 tomatoes, few beans, few cauliflower flowerets)
2 tbsp all-purpose flour
1/2 tsp pepper powder
Salt to taste
3-4 tbsp butter
1-2 tbsp lemon juice
4-5 sprigs mint leaves
Coriander leaves for garnishing

Instructions:
1. Heat little butter in a pan and fry the flour until a nice smell appears. Keep aside. 
2. Boil the vegetables in little water and cool. Remove the vegetables 
from water and keep the water aside for further use. Blend the 
vegetables until smooth 
3. Heat the remaining butter in the same pan and fry the mint leaves. To this,
 add the ground vegetable mixture and fry for few more 
minutes until the raw smell of the vegetables disappears. 
4. Add the fried flour, pepper powder and salt to the water, which is used to
 boil the vegetables. Make sure there are no lumps in the 
mixture. 
5. Add this water to the above vegetable mixture and simmer for 2-3 minutes. 
6. Remove from heat and add the lemon juice and coriander leaves. 
Serves 5-6 : Fry a bread slice well in the butter, place on the top and garnish 
with grated cheese.



Mixed Vegetable Curry
 

Ingredients:
3 tbsp vegetable oil
1 Onion Sliced
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
250 g (8 oz) potatoes, diced
185 g (6 oz) cauliflower flowerets
125 g (4 oz) green beans, sliced
185 g (6 oz) carrots, diced
4 tomatoes, skinned and chopped
315 ml (10 frl oz/1 1/4 cups) hot vegetable stock onion rings, to garnish 
Instructions:
1. Heat oil in a large saucepan, add onion and fry for 5 minutes, until softened
2. Stir in cumin, chilli powder, coriander and turmeric and cook for  2 minutes, 
stirring occasionally.
3. Add potatoes, cauliflower,green beans and carrots, tossing them in the
 spices until coated.
4. Add tomatoes and stock and cover. Bring to the boil, then reduce heat and 
simmer for 10-12 minutes or until vegetables are just 
tender.
5. Serve hot, garnished with onion rings.
Serves for 4.
Variation: Use any mixture of vegetables to make a total of 750 g (1 1/2 lb) -
 turnips,swedes, Zucchini, eggplant, parsnips and leeks are 
all suitable for this curry





  

    

      

        
        
        
        
      
    
  
  

    
  
  

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