Recipes

Quick Fix Dishes!

Too tired to cook? These treats are here to the rescue!

Not always do you have the time or the energy to cook up a big meal, especially if you have guests coming over after a long day at work? Here are a few quick recipes from G. Muthu Kumar, the executive chef at Novotel Hyderabad that is easy to make and delectable to savour!

Minestrone Soup

Ingredients

Onions                           1 (finely chopped)

Carrot                            1 (peeled and chopped into thin slices)

Leek                               1 stalk (finely chopped)

Celery                            10 (finely chopped)

Garlic                             4 cloves (peeled and crushed)

Basil                               4 leaves (finely shredded)

Cabbage                        50 gm (cubed)

Potato                           1 (cubed)

Yellow Squash             1 small (finely sliced)

Green Zucchini            1 small (finely sliced)

Fava Beans                   1 tbsp (soaked and boiled)

Parmesan Cheese       1 tbsp (grated)

Green Beans                20 gm (finely chopped)

Olive Oil                        25 ml

Tomato Paste              1 tbsp

Tomato                         100 gm

Vegetable Stock          150 ml

Penne pasta                10 gm (cooked and diced)

Salt & Pepper to taste

Method

  • Sauté onions, garlic, leek, celery in olive oil.
  • Add tomato paste and cook for another five minutes.
  • Gradually add potato and other vegetables and cook for five minutes.
  • Add tomato puree and vegetable stock.
  • Put in the penne pasta.
  • Season according to taste.
  • Garnish with julienne of basil and grated cheese.
  • Serve hot with garlic bread.

 

 

Roasted Beetroot Soup

Ingredients

Beetroot (medium)                4

Vegetable Oil                          25 ml

Olive Oil                                   20 ml

Butter                                      15 gm

Dairy Cream                            150 ml

Onions                                     2 (finely chopped)

Garlic                                       4 cloves (finely chopped)

Melon Seeds                          5 gm

Dill Leaves                              a few sprigs

Salt                                          to taste

Pepper                                    to taste

Method

  • Apply vegetable oil on the beetroots, wrap them in aluminum foil and dry roast in an oven, on a bed of salt.
  • Remove the foil, peel and allow to cool.
  • Purée the beetroot and keep aside.
  • In a pan, sauté onions, garlic and add in half the cream. Add the beetroot puree and allow it to reduce.
  • Cook for a couple of minutes and check the seasoning.
  • Garnish with toasted melon seeds, dill leaves, and fresh whipped cream.

 

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