Ariso Recipes
Creamy Broccoli and Water Chestnut Chowder
Last update date: February 24, 2012
Savor the flavors of Spicy Tofu and Capsicum Stir-Fry, a delectable fusion of tofu, aromatic spices, and fresh veggies, creating a mouthwatering delight perfect with paratha and salad.
40 minutes.
Continental
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the creamy broccoli and water chestnut chowder, start by pressure cooking the water chestnuts with enough water for about 8 whistles. allow the pressure to release naturally.
2
Once cooked, remove the water chestnuts from the pressure cooker, peel off the black skin, and keep the seeds aside. chop them into halves.
3
In the meantime, pressure cook the broccoli separately with a little water for 1 whistle and set it aside.
4
In a blender, combine the cooked broccoli, water chestnuts, garlic, and coconut milk. blend until you get a smooth paste.
5
Transfer the blended mixture to a saucepan. add a little more coconut milk to adjust the consistency of the chowder. season it well with salt and dried thyme.
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