Broccoli Soup recipe

Ingredients:

1 small Broccoli

1 medium size Onion

1 medium size Potato

1 Small size Carrot

1/2 Cup Mushrooms (optional)

6-7 Almonds – soak it in water- Remove skin

Black / White Pepper Powder as per taste

Salt as per taste

For Seasoning

Oregano

Chili Flakes

Cilantro leaves (Alternative Coriander leaves)

Preparation:

1. Wash and cut Broccoli into small florets, Peel the skin and chop Onion, Potato, Carrot into small cubes. Retain some florets.
2. In a pressure cooker, add Broccoli florets, chopped Onion, Potato, Carrot and Almonds for around 2 whistle.
3. Let the pressure cool, smash the vegetable to mix and then blend it into a thick puree. 
4. Add salt & pepper to taste
5. Heat olive oil, saute diced Mushroom, till the Mushroom leaves the water and shrinks, add Broccoli florets, saute for another minute and little salt and pepper. 
6. Add the saute veggies to the soup while serving
7. Season it with Oregano, Chili flakes and sprinkle chopped Cilantro leaves.
8. Serve with Bread sticks 

Recipe & Image Contributed by Sudha Davda

Ringna No Oro - Recipe for Gujarati Main Course

Ingredients

1 Large Purple Brinjal (Eggplant or Bharta wala Baingan)
2 pinches Hing / Asafoetida 
1/2 tsp Turmeric
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Jeera Powder/Cumin Powder (preferably Roasted Jeera Powder)
1 tbsp Oil
Salt as per taste
Coriander leaves for garnish

Preparation:

1. Grease the Brinjal skin with oil, using knife just make little slits on its skin and roast it on flame from all sides till you see its skin easily getting separated from the inner part. Roast it whole until too tender . 
2. Let it cool for a while, remove all the roasted (charred) skin from it, cut the inner portion into small pieces
3. Heat a pan, add oil to it. Turn the flame low, add Hing, Red Chili powder, Turmeric, Coriander powder and Jeera powder. Put the cut Brinjal pieces, and mix thoroughly. Add (only if required) Salt, chili powder and Turmeric. 
4. Cook for 5 minutes in low flame.
5. Garnish with Coriander leaves and serve with Bajra Roti.

Recipe and Images contributed by Sudha Davda