Roasted vegetable soup and 'subzee' (make one, get one!)
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This was such a crazy caper that I wasn't even sure if I should post it as a recipe with any shred of respectability. Making 2 different dishes with the exact same veggies (& yes I mean the same, Not two portions of vegetables cut up & used differently, NOOO, that was the weird part, ended up reusing the same vegetables..But hey... it seemed the eco friendly thing to do..), but then the end result was pretty tasty & was worth repeating a second time for the Camera. & so here it is. <br />The take home message from this pair of dishes is that a spice can singularly & absolutely redefine the culinary origins of a dish irrespective of the chief ingredient used. <br /> <br />The soup is, for practical purposes, the quintessential all American offering, the key herb here being Sage which is Mediterranean in origin. The dip is inspired by a humble North Indian vegetable dish called ' kaddu ki subzi' where the primary spice used is fenugreek. <br /> <br />And there you have it, Two dishes with flavors reminiscent of 2 different parts of the world & yet, both stem from the same starting point of vegetables. A true example of fusion! <br /> <br />Cost (I made this some time ago, so this is a rough approximation) : Leeks: 1.00$, <br />fennel ~ 1.29/bulb, <br />calabash: ~ 1.20$ <br />Canned Tomatoes ~ 0.60 c <br />Herbs & seasonings:~ $ 1.00 <br />Home made Naan ~ 2.00. <br />A delicious filling dinner: Priceless! <br /> <br />(works out to approximately 1.25 per person for a complete 2 course Soup AND Sandwich dinner!) <br /> <br /> <br />
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