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Creamy Cauliflower Soup

Fried Vegetable Balls

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Apple Crumble

Medhu Vada

Corn cakes

Grilled Salmon

This cauliflower soup makes 4 servings.

This is a simple, quick, creamy non-dairy soup. Suitable for vegans.

Ingredients

3 cups Cauliflower (florets)
2 medium Onion (chopped)
1 Tsp Olive oil
3/4 Tsp Rosemary
3 cups water
1/2 cup blanched skinless Almonds
Salt and black pepper to taste
2 Tbsp of chopped Coriander leaves
5-6 stalks of spring onions chopped.

Heat a pressure cooker over medium-high heat and add oil. Saute onion and cauliflower. Tie the rosemary in a cheese cloth and add it with the water, salt and almonds to the pressure cooker.

Pressure cook till the first whistle. Let the pressure settle, then open the cooker lid.

Remove the rosemary wrapped in cheese cloth from the soup. Blend the soup and garnish with coriander and chopped green onions and black pepper.

VARIATION:Use less water and later on add milk or cream to improve the consistency. Increase the quantity of almonds for a more creamier texture.

Contributed by Sam

These simple and delicious vegetable balls are good for serving as a snack or a starter. If you want to avoid deep frying then shallow fry them. Enjoyed most by children.

Ingredients2 large Potatoes (boiled and mashed)
1 medium Onion (chopped fine)
5-6 French beans (chopped very fine)
1 Carrot (grated)
2 Tbsp Cornflour
2 Tbsp cooked rice (to bind the mixture)
1 beaten Egg
2 Tbsp Coriander leaves (chopped)
2 green chilies (chopped)
1/2 Tsp red chili powder
1/2 Tsp Mango powder
2 Tbsp quick cooking Oats
Salt to taste1 cup Bread crumbs (for coating)
Oil to fry

Method

Combine all the ingredients together except the bread crumbs, and knead well. Taste and adjust the salt. Shape into small balls and roll in the bread crumbs. Leave in the refrigerator for half hour.

Heat oil in a kadai and on a medium heat fry these balls until golden brown. Drain on paper and serve with a chutney or sauce.

Contributed by Latha.

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