- ► 2009 (31)
- Rabri Falooda
- Daring Bakers November 2008 - Caramel Cake
- Masala Idli
- Capsicum Bhaajji/ Dry Capsicum Curry
- Egg Muffins
- Corn Salad
- Atte Ja Ladoo / Wheat Flour Ladoo
- Masala Bread For a Good Cause
- Aloo Gobi ki Tehari
- Masoor Dal
- Vegetable Cutlets
- Vegetable Soup
- Karao / Wheat Flour Halwa
- Palak Roti / Spinach Roti
- Phool Tapasha / Lotus Seeds Curry
- Baked Veggie Squares
- Macaroni Salad
- Peach Crumble
- Gobi Parantha / Cauliflower Parantha
- Kaju Paneer / Cashew Paneer
- Sindhi Pakoda/Vegetable Pakoda
- Pea Soup
- Mango Coconut laddu
- Earl Grey Tea Loaf
- Vegetable Fried Rice
- Quick Mushroom Gravy
- Chappa - Potato Channa dal Pattice
- Honey Dijon Dressing
- ▼ November (30)
This is one way I like my vegetables in soup all pureed where I cannot see the vegetables and nothing floating, its not the way hubby dear likes it so I will make a chunky soup the next time for him. And it is quick too.
1 tomato, cut into big chunks
1/4 cup carrots, cut into 1/2 inch cubes
1/4 cup beans, cut into 1/2 inch pieces
1/4 cup onions, sliced
1/4 tsp garlic powder
1/4 cup water/ milk
salt to taste
pepper to taste
- Pressure cook all the vegetables for up to 4 whistles.
- Let the steam out naturally.
- Puree it when cool. Pass it through a sieve.
- Put it back on the heat, add milk or water as required.
- Add salt, pepper and garlic powder.
- Bring to a boil.
- Serve hot.
19th day of RM2
Check out what other members cooked today.