Monsoon Recipes from Brigade Hospitality

Broccoli Almond Soup

A delicious bowlful of comfort, perfect for a rainy day 

Serves: 4
Cook Time: 35 minutes
Prep Time: 10 minutes

Ingredients:

• Celery: 1 – 2 medium sized stalks      
• Onion: Half Cup
• Carrot and Beans mix:  Half Cup Peeled
• Maida: 6 tablespoons
• Almonds: 10 – 12 nos
• Garlic: 4-6 pods
• Broccoli: Half Cup
• Butter: 2 Tablespoons
• Salt: To Taste
  
  

Method

1. Pour 4 cups of water in a medium sized heavy bottomed pan, add chopped carrots, beans, onion, celery and garlic. Bring the mixture to boil and simmer for 15-20 minutes. Strain and keep the broth aside.
2. Heat the pan till dry. Add almonds and broil till the skin changes colour. Keep aside.
3. In another pan, make a roux by melting the butter, and blending in the all-purpose flour until smooth. Stir until butter separates from the flour. Set aside.
4. Steam broccoli until tender. Once ready, transfer into blender and add broiled almonds to it. Make into a smooth puree.
5. In a heated pan, add butter and allow to sizzle, add finely chopped garlic, pureed broccoli and stir well until combined.
6. Slowly whisk in 2 tablespoons of prepared roux, allow it to thicken, then gradually add vegetable stock, slowly stirring until everything combines.
7. Bring the soup to a boil and simmer for a few minutes.
8. Add salt to taste.
9. For a silky-smooth texture strain the mixture.
10. Garnish with fresh cream and steamed broccoli and serve hot.

Baked Zucchini Pakoras

Savour the crunch, relish the taste

Cook Time: 40 minutes
Prep Time: 10 minutes
Serves: 6

Ingredients:

• 1 cup grated zucchini
• ½ cup chickpea flour (chickpea flour)
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala powder (adjust for spice preference)
• ¼ teaspoon chili powder
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro (optional)
• 1 tablespoon lemon juice
• 2 tablespoons water (or more as needed)
• Oil Spray

Instructions

1. Preheat the oven to 200° C for 20 minutes
2. In a bowl add grated zucchini, cilantro, yogurt and spices and marinate with lime juice for 15 – 20 minutes.
3. Add chickpea flour, cumin powder, coriander powder, turmeric powder, garam masala, chili powder and salt to the marinated zucchini.
4. Stir well while slowly adding water to the mix until it becomes a thick batter.
5. On a baking tray, place a baking sheet and spray oil on it.
6. Scoop the batter onto the baking sheet into 6 equal parts
7. Bake for 15-20 minutes or until crispy golden brown

Serve hot with ketchup or your favourite dip.

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