I never ever imagined that this soup would turn out so delicious. I tried it for the first time and it was a real surprise. This creamy cauliflower and carrot soup is an ultimate winter treat. It is simply divine and very comforting. Enjoy it with some croutons or bread sticks for a wholesome one-pot meal. So check out an easy step by step pictorial recipe to prepare it.
- 1 medium size cauliflower, cut into florets
- 1 small carrot, chopped
- 1/3 cup cheese, grated
- 1 & 1/2 cups milk
- 1 tsp. butter
- 1 tsp. olive oil
- 1 onion, sliced
- 2-3 garlic cloves, chopped
- salt to taste
- 1/2-1 tsp. pepper powder
- 1 stock cube
- 1/2 tsp. garam masala powder
- 1 tbsp. coriander leaves
- pinch of red chili flakes
Heat butter and oil in a pan and sauté the onion and garlic till translucent. Now add the carrots and cauliflower and fry for 2 minutes.
Add the milk, salt, pepper powder and garam masala powder. Pressure cook for 2-3 whistles. Set aside to cool down.
Blend it coarsely and heat through by adding 1 cup water, stock cube and cheese. Once it comes to a boil, switch off the flame.
Pour into a serving dish or individual bowls. Garnish with coriander leaves and chili flakes. Serve hot with bread croutons or bread sticks.
Heat butter & oil. Sauté onion & garlic till translucent.
Add carrots & cauliflower & fry for 2 minutes.
Add milk, salt, pepper powder & garam masala powder.
Pressure cook for 2-3 whistles. Set aside to cool down.
Blend it coarsely & heat through by adding 1 cup water, stock cube &
cheese. Once it comes to a boil, switch off the flame.
Garnish with coriander leaves & chili flakes. Serve hot with croutons or
bread sticks.
This is my version of a Kashmiri style Chicken Yakhni Pulao, that is light and without too much of spices or ghee. It is prepared just like mutton yakhni pulao, but with a few variations.
I cooked this fragrant pulao in chicken cube stock and few aromatic spices. Serve, garnished with fried onions and cashews. Relish it with raita and salad for a satisfying one-pot meal. So check out the step by step pictorial recipe to prepare it.
Stock-
- 1" cinnamon stick
- 4 cardamoms
- 6 cloves
- 2 bay leaves
- 2 whole red chilies
- 2 chicken cubes
- 3 cups water
- 2 tbsp. whole coriander seeds
- 2 tbsp. fennel seeds
- 1" ginger, crushed
- 2-3 garlic cloves, crushed
- 1/2 tsp. asafoetida
Pulao-
- 500 gms. chicken on bones, curry cut
- 1 & 1/2 cups basmati rice, soaked for an hour in sufficient water
- 2 tbsp. oil
- 1 tbsp. ghee
- 1" cinnamon stick
- 2-3 green cardamoms
- 1 onion, sliced
- 1 tbsp. ginger-garlic paste
- salt to taste
- few fried cashews to garnish
- 2-3 tbsp. fried onions to garnish (opt)
Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.
In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.
Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and sauté till light brown.
Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.
Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle. Garnish with cashews and fried onions. Serve with raita and salad.
Heat 1 tbsp. oil & fry marinated chicken till it turns light golden colour.
Drain & keep aside.
In a pan take chicken cubes, water & all ingredients under stock.
Bring to a boil & simmer for 8-10 minutes on low flame.
Drain & separate the stock.
Heat remaining oil & ghee & temper with cinnamon & cardamoms.
Add onion & sauté till light brown.
Add ginger-garlic paste & continue to fry for a minute or till raw smell
disappears.
Add rice & salt to taste. Fry for 2 minutes.
Add stock and fried chicken.
Pressure cook for one whistle.
Garnish with cashews & fried onions. Serve with raita & salad.
