Buttered Vegetables in Fresh Cream Dressing

Buttered Vegetables are classic salad recipes which you can find in any buffet spread. The first time when I tried this was at Taj Fishermen Cove.I simply loved it. The veggies were fresh, crunchy and delicately cooked in butter. Salads are never boring if you find your own way of tossing them in your favorite dressing. Here, I have used fresh cream dressing to toss the vegetables in addition to butter and this just tasted yummy. Fresh Cream and butter are source of good fat. Fat is never an unhealthy option. Good fat taken in the right amount helps in absorption of proteins,amino acids and also reduces risk of stroke.

This is highly low in carbohydrates and high in good fat making it ideal for Ketogenic Diet.

Serves:2

Ingredients

1. Unsalted Butter - 2 tbsp
2. Mixed Italian Herb Seasoning - 2 tsp
3. Pepper - 1.5 tsp
4. Fresh Cream - 2 tbsp
5. Water - 1/4 cup
6. Sugar - 1/2 tsp
7. Needed Salt

Veggies Used

• Red Bell Pepper - 1/3 cup(cubed)
• Yellow Bell Pepper - 1/3 cup (cubed)
• French Beans - 4 (cut in 1 inch length)
• Baby corn - 4 (cut lengthwise)
• cauliflower - 6 florets
• Onion - 1 (sliced thinly)

Vegetables sauteed in butter

Method

1. Rinse all the vegetables nicely. Soak cauliflower in hot water with a tsp of rock salt for 15 mins. If there are any worms inside the cauliflower, it will come out in this process. After 15 mins, rinse and strain the cauliflower once again.

2. Heat butter in a non stick pan, add all the veggies and saute well on a medium-low flame.Add needed salt,sugar and saute well until onions turn transparent.

3. Add water to the above pan and cover the lid. Allow the vegetables to be steamed on low flame. Ensure the vegetables are not overcooked and they are just cooked 90 percent.

4. After the veggies have cooked, add the fresh cream, mixed herb seasoning and pepper. Give a gentle mix. 

5. Serve the salad warm with sprinkled pepper/ seasoning of your choice.

Carrot Coriander Soup

This is a very comforting and healthy recipe that can be consumed by all age groups. The goodness of fresh coriander and carrot combined on one single dish.This is extremely low in fat and aids in cleansing the body.I made this for a dinner. This is an adaptation of Sanjeev Kapoor's Carrot Coriander Soup. Let's look into this healthilicious recipe.

Serves:3-4

Ingredients

1. Carrots - 4 Big
2. Fresh Coriander-1 cup(finely chopped)
3. Bay leaves- 2 
4. Black peppercorns - 6-8
5. Onion-1 medium(Chopped)
6. Garlic - 6 pods (Chopped)
7. Butter - 2 tablespoons(I used Amul Salted Butter)
8. Pepper powder - 2 Tsp and as required
9. Salt to taste

Method

1. Heat butter in a pan, add bay leaves, peppercorns, onion and garlic and saute for two minutes.

2. Add carrot and coriander and saute for one 1-2 mins.

3. Add 5 cups of water and boil the carrot until it is well cooked and soft.

4. Switch off the flame, blend the above contents of the pan smoothly in a mixer.Please do not drain the stock. Blend the contents of the pan along with the stock.

5.Bring to boil, add the required amount of salt and pepper powder.

6. Garnish with some fresh coriander leaves and serve it piping hot.

Notes,Tips & Add-on's

1. If the consistency is watery, mix a tsp of cornflour with 2 tbsp of water smoothly and add it to the soup.Bring it to boil. This will thicken the consistency of the soup.
2. You can also use some fresh cream for creamy consistency.
3. Instead of Butter, you can use olive oil for a vegan substitute.

Onion & Carrot Raitha

This is a very simple raitha that can be prepared very easily.This almost goes well with all rice varieties,pulao and even parathas. Sometimes,If I am too bored to prepare a side dish, I make a quick raitha. Onion and carrot make a great combination.Both are very crispy in nature and hence they are great to munch on.Here is the recipe for Onion n Carrot raitha.

serves:2

Ingredients

1. Fresh thick yogurt-1.5 cups
2. Onions-1 medium sized (Chopped)
3. Carrot-1 Chopped (Chopped)
4. Coriander-Few for seasoning
5. Salt to taste
6. Roasted Cumin/Jeera Powder-1 tsp
7. Chili Powder - 1/2 tsp (optional)

Method

1. Whisk curd with salt and cumin powder nicely to a creamy consistency.

2. Add chopped onions and carrot and mix well.

3. Season raitha with chopped coriander leaves and some chili powder sprinkled on top.

Notes,Tips & Add-On's

1. In the above recipe,instead of onion, you can use chopped cucumber and it becomes cucumber raitha :)
2. Instead of carrot, you can also use capsicum(If you like capsicum :P).

Cream of Tomato

This is a standard soup that you find in all the restaurants.However,the color and taste varies from restaurant to restaurant.This tastes best when served with bread croutons or a soup stick.This is always a safe bet when you are confused with other soup choices in the menu card.I love to add some carrots to my tomato soup as it gives rich color to the soup.This is a very simple and easy to make soup.Here goes the recipe for rich,creamy tomato soup.

Serves: 3-4 bowls

Ingredients

1. Tomatoes-4 medium/Large sized(Blanched)
2. Carrot-1 (chopped)
3. Garlic - 4 pods
4. Bay leaf-1
5. Cornflour-1 tsp
6. Salted Butter-1 tbsp *I used amul salted butter
7. Salt to taste
8. Water-as needed.

Seasoning

• Fresh Cream-1 tsp (Optional) *You can use amul fresh cream
• Pepper powder-to taste
• Bread-sliced into small squares.
• Butter-2 tsp

Method

1. Pressure cook carrot and garlic for just 1 whistle so that they become soft. 

2. Grind the carrot,garlic and blanched tomatoes in a mixer at high speed.Keep this puree aside. 

3. Heat butter in a pan,put bay leaf in the pan and saute for a minute. 

4. Now, pour the ground puree in the above pan and keep stirring. 

5. Mix cornflour with 2 tbsp of water and pour it in the above puree mixture. 

6. Add salt and keep stirring for 5 mins.

7. Remove the bay leaf from the soup.Once the soup reaches a slightly thick consistency,switch off the flame.

8. Now, toast the bread slices with butter till it becomes crispy and brown on both sides. 

9. Season the tomato soup with the toasted bread croutons,fresh cream and some pepper powder. 

10. The tomato soup is now ready to be served hot.

Notes,Tips & Add-On's

• Depending on the soup consistency required,adjust adding water.Tomato soup tastes best when it is thick and creamy.Hence,ensure you don't add too much water.
• Olive Oil can be used as a healthier substitute to Butter for a vegan option without  using fresh cream.