Ingredients
| Carrot dices | 1 no |
| Cabbage Shredded | 1 cup |
| Fresh Corn | ¼ cup |
| Beans chopped | ¼ cup |
| Cauliflower | ½ cup |
| Mushrooms Diced | ½ cup |
| Potato cubes | 2 no |
| Tomato diced | 1 no |
| Garam masala | A pinch |
| Butter | 10 gms |
| Onion | 1 no |
| garlic chopped | 2 tbsp |
| Salt & Pepper | To taste |
| Oil | 60 ml |
| Stock | 500 ml |
| Coconut milk 2 extracts | 120 ml |
| Chilly Paste | 1 tsp |
INSTRUCTIONS
- Heat oil in a pan. Add chopped onion, garlic and all the vegetables along with salt and garam masala and sauté for 5 minutes.
- Take one portion of these vegetables and make it into a fine paste in a Blender. Keep this paste aside.
- Add stock and second coconut extract to the remaining vegetables in the pan and boil till the vegetables are cooked well. Add coriander leaves, mix well.
- Add the vegetable paste into this soup and mix well. sprinkle pepper powder and butter, serve hot with phulkas.
- Just before serving, you can add balance coconut milk of first extract. It is up to your taste and creativity.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
