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CREAM OF VEGETABLE SOUP
RUSSIAN SALAD
PASTA ALFREADO
FRIED VEGETABLE FRITTERS
CREAM OF VEGETABLE SOUP
Ingredients
2 tablespoons Butter
1 tablespoon Olive Oil
½ cup Onions chopped
½ cup Celery chopped
1 cup Carrots chopped
1 tablespoon Garlic minced
1 cup Green Beans chopped
1 cup Mushrooms sliced
1 cup Broccoli Florets
1 cup Corn Kernels
1 teaspoon Thyme dried
1 teaspoon Oregano dried
3 tablespoons All Purpose Flour
4 cups Whole Milk
1 teaspoon Salt start with this amount and then taste and adjust
½ teaspoon ground Pepper
Instructions
 Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the
onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn
and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
 Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half.
Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and
then reduce to a simmer.
 Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little
broth or more milk to thin it out if its too thick for you. Serve hot.
RUSSIAN SALAD
Ingredients
1 medium to large carrot
1 medium to large potato
½ cup green peas
¼ cup french beans – chopped
¾ to 1 cup Eggless Mayonnaise
1 small stick of celery – finely chopped
salt as required
black pepper powder as required, (optional)
For Garnish
lettuce leaves as required
some slices of tomato, cucumber or capsicum (bell pepper)
Instructions
 Boil the carrot, potato, peas and french beans in a pan with enough water just about covering them.
 You could also cook them in a stovetop pressure cooker or in a Instant pot till they are softened and
tender. I have mentioned the details on cooking veggies in a pan, instant pot and preesure cooker in
the step-by-step guide above.
 When the veggies are cooked, drain all the water and let the heat reduce a bit or become warm.
 Then peel the potato, carrots and then chop them with the rest of the veggies.
 Alternatively, you can chop the veggies first and steam or boil them later. I usually avoid doing the
latter as when we chop the veggies and then boil them, some water- soluble vitamins and minerals are
lost in the process. It is better to first boil them whole and then chop them.
 Chop the celery and set aside.
 In a mixing bowl, mix the chopped veggies, celery with the mayonnaise, salt and black pepper.
 Garnish the salad with lettuce leaves, tomato, cucumber, or capsicum slices. You can also place the
salad on a bed of lettuce leaves or opt to garnish or mix the leaves with remaining salad ingredients.
 Serve the russian salad with your regular meals or you can also have it plain any time of the day when
you are feeling hungry.
PASTA ALFREADO
Ingredients
300 grams Durum Wheat Penne Pasta
4 cloves Garlic , finely chopped
300 grams Button mushrooms , halved
1/4 cup Britannia Cream Cheese , or any flavour of your choice
1/2 cup Milk
1/2 cup Fresh cream
1/4 cup Parmesan cheese , grated
1/4 teaspoon Dry mix herbs
Salt and Pepper , to taste
METHOD
 In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
 Add the penne pasta to the boiling water and cook in the boiling water until it is al dente. This process should
take a good 12-15 minutes.
 Once the penne pasta has cooked, drain the water and run the cooked pasta under running water to stop the
cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.
 To make the Alfredo Pasta Sauce
 In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs.
 Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.
 Turn off the heat and keep the alfredo sauce aside.
 To prepare the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce
 Now that the sauce is ready, we will stir fry the mushrooms. Heat a tablespoon of oil in a wok, add the chopped
garlic and the mushrooms.
 Sprinkle some salt and stir fry the mushrooms until lightly tender. Don’t let the mushroom overcook, as it will get
tossed along with the pasta and the sauce as well.
 To the same wok in which you stir fried the mushrooms, stir in the cooked pasta and finally the cheesy white
alfredo sauce.
 Check the salt and spice levels and adjust to suit your taste. Stir fry the Roasted Mushroom Penne Pasta Recipe In
Alfredo Sauce a for a couple of minutes and turn off the heat.
 Finally stir in the grated parmesan cheese and serve the pasta, warm.
 Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad
Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner.
FRIED VEGETABLE FRITTERS

Ingredients
2 cups shredded zucchini
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
2 Tablespoons olive oil
Sour cream or yogurt, for serving
Instructions
 Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10
minutes then using your hands, squeeze out as much liquid as possible.
 Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, ¼ teaspoon salt
and ⅛ teaspoon pepper. Stir the mixture until it is combined.
 Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil.
Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan,
flattening the mounds slightly and spacing them at least 1 inch apart.
 Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2
minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate,
season them with salt and repeat the cooking process with the remaining mixture.

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CREAM OF VEGETABLE SOUP

FRIED VEGETABLE FRITTERS

CREAM OF VEGETABLE SOUP

FRIED VEGETABLE FRITTERS

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