5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad
5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, 5-root vegetable soup, jack fruit seed thalipeeth, frushi with salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. 5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad is something that I have loved my whole life. They are fine and they look wonderful.

Perfect for those cold nights and a great family favourite! Let Heather Young show you how to make the ultimate comforting soup with this easy recipe. Root vegetables may not have the leafy green feel of vegetables, but they make up for that in color. Check out these root vegetable recipes to make your, carrots, parsnips, beetroots—you name it—into more than just salads and roasted dishes.

To get started with this particular recipe, we have to first prepare a few components. You can cook 5-root vegetable soup, jack fruit seed thalipeeth, frushi with salad using 29 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make 5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad:
  1. Get For 5-root vegetable soup:
  2. Get 1 bowl boiled potatoes
  3. Get 1 small cup ginger julienne
  4. Get 1 bowl boiled elephant foot yam (suran)
  5. Make ready 1 bowl boiled sweet potato
  6. Take 1 bowl boiled colocasia / taro roots (arbi)
  7. Prepare 2 tbsp home-made ghee/clarified butter
  8. Prepare 1 tbsp lemon juice
  9. Take 1 tbsp cumin seeds
  10. Prepare 2-3 chopped green chilies
  11. Get 1 tbsp sugar
  12. Take To taste rock salt
  13. Prepare For Jackfruit seeds thalipeeth:
  14. Make ready 1 bowl boiled jackfruit seeds
  15. Take 1 small cup roasted peanut powder
  16. Prepare 1 tbsp cumin seeds
  17. Make ready 2-3 chopped green chilies
  18. Get 1 cup grated coconut
  19. Prepare 1 tbsp sugar
  20. Get For shallow frying home-made ghee
  21. Get To taste rock salt
  22. Get 1 Butter paper
  23. Take For Frushi-
  24. Make ready 1 bowl samo rice (bhagar / vari)
  25. Prepare 2 tbsp honey
  26. Get 1 bowl each of pineapple, kiwi and chikoo (chopped lengthwise)
  27. Take For greasing -
  28. Take as needed homemade ghee
  29. Make ready 1 Butter paper

This comforting soup will warm you up on wintery nights with the earthy flavors of parsnips, carrots, celery root, turnips, sweet potato, and I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is. Use any roots you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well.

Steps to make 5-Root vegetable soup, Jack fruit seed Thalipeeth, Frushi with salad:
  1. FOR 5-ROOT VEGETABLE SOUP:- Melt 2 tbsp home-made ghee in a pan. Add 1 tbsp cumin seeds. Let them crackle, then add 2-3 chopped green chilies & saute.
  2. Then add the 5-root vegetables: 1 small cup ginger julienne, 1 bowl boiled potatoes, 1 bowl boiled colocasia / taro roots (arbi), 1 bowl boiled elephant foot yam (suran) & 1 bowl boiled sweet potato. Add 1 tbsp lemon juice, 1 tbsp of sugar and salt to taste. Mix well. Then remove from flame after around 5 minutes.
  3. Add half of the above 5-root vegetable mixture in a mixer, add water as per required consistency and blend. Keep the remaining half mixture in the pan as it is.
  4. Put the remaining half mixture pan on the gas. Add the blended mixture to it and mix well.
  5. Cover with a lid and let it simmer. Garnish and serve the hot soup.
  6. FOR JACKFRUIT SEEDS THALIPEETH :- Add 1 bowl boiled jackfruit seeds, 1 small cup roasted peanut powder, 2 chopped green chilies, salt as per taste, 1 tbsp sugar, 1 tbsp cumin seeds, 1 cup grated coconut to a mixer and blend well (without water) to form thick mixture as shown in the picture.
  7. Grease butter paper with home-made ghee. Take the mixture ball and press it into thalipeeth.
  8. Heat a pan. Place the thalipeeth in the pan. Add some ghee, cover and let it cook.
  9. Flip the thalipeeth, add some ghee, cover with lid and let it cook from other side as well. Serve hot with curd or butter.
  10. FOR FRUSHI :- cook samo rice with a pinch of salt, water and sugar. Place a butter paper on flat surface and grease with some home-made ghee. Place some cooked samo rice mixture on it and press it with hand to make it flat and even.
  11. Place pineapple, kiwi, chikoo as per requirement in the center as shown in the picture. Start rolling it from the side to form a roll.
  12. Grease the knife with some ghee. Cut the edges of the roll.
  13. Cut the remaining roll into even sizes as shown in the picture to make frushi. Chop the extra remaining fruits and add them to a bowl. Add 2 tbsp of honey and mix well to make the salad. Serve the frushi with the salad.

Use any roots you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. You can also serve the soup with chunky pieces rather than blitzing if you prefer, or blitz half and mix with the rest of the veg. We've crafted five plant-based root vegetable stews featuring both familiar and less common (but still readily available) root vegetables, with a focus on dishing up comforting fall flavors. If you thought you couldn't enjoy the taste of Buffalo wings or artichoke dip in.

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