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Creamy Broccoli Soup – Guest Post for Sujatha

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Couple of months back my friend Sujatha from SpicesNTreat asked me for a guest post, I happily accepted:-)

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily my friends understand my position and do not mind the delay.

I have 2 more posts pending to be sent for my friends, hope I will manage to send it soon:-)

Coming back to this guest post, Few words from Sujatha about her space

“My blog is all about simple and interesting vegetarian recipes and related stories”

Creamy Broccoli Soup

Hop on to her space for the recipe:

http://spicesntreats.blogspot.com/2015/01/creamy-broccoli-soup-guest-post-by-vidya.html?m=1

Creamy Broccoli Soup

Ingredients:

Broccoli – 1, big cut into florets

Onion – 1/2, thinely sliced

Garlic – 1 pod

Potato – 1, small peeled and cut into big chunks

Water – 2 cups

Butter – 1 tsp

Olive oil – 1 tsp

black pepper – to taste

Kosher Salt – as needed

Heavy whipping cream – 3 tbsp

Cheese – 3 tbsp

Method:

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

creamy broccoli soup

  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt, pepper, and cream. Cook in low heat to avoid curdling. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup

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My Notes:

  • Instead of broccoli, cauliflower can also be used
  • Instead of cream, milk can be used
  • If you decide to go vegan, use avocado for the creamy texture and replace butter with oil
  • Instead of kosher salt, regular salt can also be used

Paneer Tikka Masala

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Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

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Method:

  • Preheat the oven at 400 deg F
  • Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

paneer tikka masala

  • Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

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  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

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  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

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  • Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

© TraditionallyModernFood

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My Notes:

  • Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
  • If you are using a cinnamon stick, add it while tempering
  • Can marinate capsicum and onion along with paneer while preparing tikka and use it
  • This gravy goes well with any variety rice like fried rice as well as with naan/rotis
  • I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them