Wednesday, January 9, 2013

Cauliflower soup and zucchini-corn bread

12/19/2012
In this Christmas I’ve decided to cook some different dishes every day. However, the problem is that, on 25th we are going for a vacation. So, I had to finish everything what is left in the fridge. I can’t buy anything extra whatever I want to cook. However, I’ve to cook something different with whatever is left in refrigerator. Few days ago I bought a pack of sour crème. I don’t know why I bought that. Now I’ve to finish it up before going on vacation. I’ve no idea what to do with that. I haven’t found any recipe on Internet. Better to say that I have found lots of recipe with crème, but none of them are good for me. I need something else to cook any of them. So, I’ve cooked something with my own recipe. 
Creamy-cauliflower soup
Ingredients:
4-5 large cauliflower florets
1 medium sized onion
2 tbsp tomato ketch up
1 ½ tbsp sour crème
1 tsp cumin powder
1 tsp ginger paste
¼ tsp fresh black pepper powder
5-6 fenugreek seeds
Salt to taste
Method:
Cut the onion into big blocks. Boil the pieces onion in 1 cup of water until tender. Let it cool. Paste the onion. Boil the cauliflower florets in 1 cup of water about 8 minutes. Darin the water, and keep aside. Heat 1 tsp oil and char fry the florets.  In a separate pan heat one tbsp of oil and add the fenugreek seeds. When fine aroma starts coming out add onion paste, and sauté it for few minutes. Add ginger paste and cumin powder in it, add sauté for 5 minutes. Make a fine paste with crème and half cup water. Add the crème paste into it. Add the cauliflower florets. Add 1 cup of water and cook in medium flame for 10 minutes or boil to the desired thickness.

Zucchini-corn bread
1 cup all purpose flour
1 cup corn meal
1 large zucchini
½ cup yogurt
2 tbsp flax seed powder
6 tbsp water
¼ cup sugar
1 tsp baking powder
1 tsp. baking soda
Salt to taste
Method:
Pre heat the oven at 350 F. Grate the zucchini and mix all the ingredients with a ladle. Grease a baking pan and pour the batter into the pan. Bake for 30 minutes or until a fork inserted comes out clean.


3 comments:

  1. This is an unusual soup with large pieces of cauliflower. But exactly the kind of soup I would love to dig in ! Satisfying.

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  2. Filling soup with a great combo of bread,Krishna:)
    Happy to join your space & thanx for letting me know & leaving your sweet comments at my space ;)
    Hope u'll join my space too when u get time:)
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

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