Ingredients:
Corinander seeds (Dhaniya) - 1/4 cup
Thuvar Dal - 1/4 cup
Red Chillies - 6 to 8
Hing (asafodeita) - 1/2 tsp
Tamrind - 1 lemon size
or
Tamarind Paste - 2 tbsp
Ghee - 2 tbsp
Tomato Puree - 2 tbsp or 1 big tomato (optional)
Coriander leaves finely chopped - 3/4 th cup
Salt to taste
Method:
Grind thuvar dal coarsely. Grind coriander seeds also coarsely.
Make 3 cups of tamarind juice either out of tamarind or tamarind paste.
Heat 1 tbsp of ghee in a shallow pan, add the ground thuvar dal, when it turns golden brown add the ground coriander seeds and red chillies. Add asafodeita, tamrind juice and salt and bring it to boil in a medium flame. Let it reduce in quantity (say to almost 1/2). Add 1.5 to 2 cups of water and tomato puree and bring it to boil again. Add coriander leaves to it and when it starts bubbling remove from flame.
In a sesoning laddle add the remaining 1 tbsp ghee and add mustard seeds to it and let it splutter. Once done add it to the rasam.
Serve in a bowl with just little rice and ghee (more of this rasam will do the needful appetizing). This also helps in controlling Blood Pressure.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
How to make White Sauce in Microwave
White sauce is normally used to thicken soups and gravies.
Ingredients:
Butter - 1 tbsp
Maida - 1 tbsp
Milk - 3/4 cup
Black pepper - to taste
Salt - to taste
Method:
In a glass bowl add the butter and microwave it on high for about 10 seconds. Mix the maida to the butter and stir it thoroughly so that the maida mixes well with butter well. Microwave it high for about 20 seconds by stirring in between. Add the milk and microwave it again for about 20 seconds. (Do not let the milk boil). Add salt and pepper.
Ingredients:
Butter - 1 tbsp
Maida - 1 tbsp
Milk - 3/4 cup
Black pepper - to taste
Salt - to taste
Method:
In a glass bowl add the butter and microwave it on high for about 10 seconds. Mix the maida to the butter and stir it thoroughly so that the maida mixes well with butter well. Microwave it high for about 20 seconds by stirring in between. Add the milk and microwave it again for about 20 seconds. (Do not let the milk boil). Add salt and pepper.
Recipe for full meal soup
This is one soup that becomes a full meal of a day. Having this along with any Salad.
Ingredients:
Onion - 1 cup
Tomato - 1 cup
Potato - 2 nos
Beans - 4 to 6 nos
Cabbage - 1/2 cup
Cauliflower florets - 1/2 cup
Peas - 1/4 cup
Carrot - 1/4 cup
Green Chilly - 2 nos
Moong dal - 1/4 cup
Noodles - 1/2 cup
Corn flour - 1 tbsp
Milk - 1 cup
Cardamom - 1 no
Clove - 1 no
Red Chilly - 1 no
Cinnamon powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Butter - 4 tbsp
Method:
Pressure cook the potato, vegetables and moong dal separately. Peel and dice the potatoes. In a shallow vessel, heat water and immerse noodles in it and cover it. Remove from flame and let it cool. When warm run it through cold water so that they dont get sticky.
In a pan add butter and when it melts add cardamom, cloves, red chilly. When the aroma is released add the remaining butter. Slit the green chillies and add it to the pan, then add the thinly chopped onions and tomatoes. When the onions turn solft and when the tomatoes become soft, add the pressured cooked vegetables and potatoes. Add the cooked moong dal and add 4 cups of water to the pan. When it boils add the noodles. In 1/4 cup of warm water mix the corn flour and beat it well so that no lumps are formed. Add it to one cup of milk, pour it into the pan by stirring it very slowly.
Add cinnamon powder, pepper powder and the required salt. Bring it to boil and when it comes to boil remove from flame and serve hot.
The quantity serves for 2 and it takes about 20 to 30 mins for the whole preparation.
Ingredients:
Onion - 1 cup
Tomato - 1 cup
Potato - 2 nos
Beans - 4 to 6 nos
Cabbage - 1/2 cup
Cauliflower florets - 1/2 cup
Peas - 1/4 cup
Carrot - 1/4 cup
Green Chilly - 2 nos
Moong dal - 1/4 cup
Noodles - 1/2 cup
Corn flour - 1 tbsp
Milk - 1 cup
Cardamom - 1 no
Clove - 1 no
Red Chilly - 1 no
Cinnamon powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Butter - 4 tbsp
Method:
Pressure cook the potato, vegetables and moong dal separately. Peel and dice the potatoes. In a shallow vessel, heat water and immerse noodles in it and cover it. Remove from flame and let it cool. When warm run it through cold water so that they dont get sticky.
In a pan add butter and when it melts add cardamom, cloves, red chilly. When the aroma is released add the remaining butter. Slit the green chillies and add it to the pan, then add the thinly chopped onions and tomatoes. When the onions turn solft and when the tomatoes become soft, add the pressured cooked vegetables and potatoes. Add the cooked moong dal and add 4 cups of water to the pan. When it boils add the noodles. In 1/4 cup of warm water mix the corn flour and beat it well so that no lumps are formed. Add it to one cup of milk, pour it into the pan by stirring it very slowly.
Add cinnamon powder, pepper powder and the required salt. Bring it to boil and when it comes to boil remove from flame and serve hot.
The quantity serves for 2 and it takes about 20 to 30 mins for the whole preparation.
Pudina Rasam - Mint Leaf Rasam recipe to increase appetite
Though I add a bit of Mint Leaves, whenever I have it at home to the Rasam I make, I came across the special Pudina Rasam recipe which every one in the family liked very much. Infact it turned out to be a great soup too.
Ingredients:
Mint Leaves - 1/2 bunch
Tomato - 2 nos (big sized)
Garlic - 2 to 3 flakes
Cumin Seeds - 2 tsp
Pepper - 1/2 tsp
Red Chilli - 1
Tamrind Paste - 2 tbsp
Salt to taste
Hing - a pinch
Rasam Powder - 1 tsp
Ghee - 2 tbsp
Method:
Add 2 cups of water to tamrind paste and mix thoroughly. Cut tomatoes into small pieces. Add salt, finely chopped tomatoes and rasam powder to the tamrind paste and boil it.
Grind fresh mint leaves, garlic, cumin seeds, pepper and add it to the boiling tamrind water. Let it boil again. When it bubbles remove from flame.
In a pan add ghee and when hot add mustard seeds, when it splutters add the red chilly and asafodeita. Add it to the Pudina Rasam.
Decorate it with fresh mint leaves.
Ingredients:
Mint Leaves - 1/2 bunch
Tomato - 2 nos (big sized)
Garlic - 2 to 3 flakes
Cumin Seeds - 2 tsp
Pepper - 1/2 tsp
Red Chilli - 1
Tamrind Paste - 2 tbsp
Salt to taste
Hing - a pinch
Rasam Powder - 1 tsp
Ghee - 2 tbsp
Method:
Add 2 cups of water to tamrind paste and mix thoroughly. Cut tomatoes into small pieces. Add salt, finely chopped tomatoes and rasam powder to the tamrind paste and boil it.
Grind fresh mint leaves, garlic, cumin seeds, pepper and add it to the boiling tamrind water. Let it boil again. When it bubbles remove from flame.
In a pan add ghee and when hot add mustard seeds, when it splutters add the red chilly and asafodeita. Add it to the Pudina Rasam.
Decorate it with fresh mint leaves.
Tomato Shorba or Tomato Soup - Recipe for pregnant women
Felt very bored and bugged up after undergoing a minor procedure. Wanted to have something hot, spicy but healthy. Was wondering what to do and just was rummaging through the fridge and kitchen and took some Tomatoes, Onions and Carrots and made this Tomato Shorba in a jiffy and had it hot with 2 slices of toasted bread.
Ingredients:
Tomatoes - 4 or 5 depending upon the size
Onion - 1 big
Carrot - 1 medium sized
Cinnamon - 1 inch piece
Garlic Pods - 6 nos
Black Pepper - To taste
Salt - To taste
Corn Flour - 1 tbsp
Coriander Leaves - 1/2 cup
Cream - 2 tbsp(optional, I didnot have it so used Amul Butter)
Method:
Cut carrots into cubes, tomatoes into 4 pieces and onion into strips. In a vessel add tomatoes, onion, carrot, cinnamon sticks, garlic pods, salt, 1/4 cup of coriander leaves and 1 cup of water and pressure cook it. Grind all the ingredients along with one more cup of water. Seive the mixture thoroughly.
In a flat bottom pan add the seived mixture. Simmer the flame. Add 2 tbsp of water to the cornflour and make it a paste and add it to the soup and bring it to boil. Remove from flame and add pepper powder and cream (or Amul Butter). Add the remaining coriander leaves and serve hot.
Ingredients:
Tomatoes - 4 or 5 depending upon the size
Onion - 1 big
Carrot - 1 medium sized
Cinnamon - 1 inch piece
Garlic Pods - 6 nos
Black Pepper - To taste
Salt - To taste
Corn Flour - 1 tbsp
Coriander Leaves - 1/2 cup
Cream - 2 tbsp(optional, I didnot have it so used Amul Butter)
Method:
Cut carrots into cubes, tomatoes into 4 pieces and onion into strips. In a vessel add tomatoes, onion, carrot, cinnamon sticks, garlic pods, salt, 1/4 cup of coriander leaves and 1 cup of water and pressure cook it. Grind all the ingredients along with one more cup of water. Seive the mixture thoroughly.
In a flat bottom pan add the seived mixture. Simmer the flame. Add 2 tbsp of water to the cornflour and make it a paste and add it to the soup and bring it to boil. Remove from flame and add pepper powder and cream (or Amul Butter). Add the remaining coriander leaves and serve hot.
Onion Clear Soup Recipe for Diabetics
This soup can be had by even diabetics. Using the cheese and butter is optional instead of those diabetics can alternate it with cooking oil and low fat cheese.
Ingredients:
Onions - 2 chopped
Butter - 2 tbsp
Water - 4 cups
Cheese grated - 2 tbsp
Corn flour - 2 tbsp (dissolved in cold water)
Salt to taste
Method:
Heat the butter in a flat bottom pan and add the chopped oinon and saute in low heat till it turns glassy and then brown. Add 2 cups of water and salt and bring it to boil in medium heat. Add the cornflour paste and mix thoroughly. Add the remaining 2 cups of water and cheese and bring it to boil till the soup turns clear and glassy.
Serve hot with bread sticks, soup sticks or rusk. Before serving add a dash of grated cheese.
Ingredients:
Onions - 2 chopped
Butter - 2 tbsp
Water - 4 cups
Cheese grated - 2 tbsp
Corn flour - 2 tbsp (dissolved in cold water)
Salt to taste
Method:
Heat the butter in a flat bottom pan and add the chopped oinon and saute in low heat till it turns glassy and then brown. Add 2 cups of water and salt and bring it to boil in medium heat. Add the cornflour paste and mix thoroughly. Add the remaining 2 cups of water and cheese and bring it to boil till the soup turns clear and glassy.
Serve hot with bread sticks, soup sticks or rusk. Before serving add a dash of grated cheese.
How to make Vegetarian French Onion Soup
We once had French Onion Soup at a birthday (me and my daughter). I am always a great fan of French Onion Soup. But when we went to some restaurants(multicuisine), French Onion Soup is mainly non-vegetarian, they said as egg is added to it. But recently I came across one recipe where I can make French Onion Soup at home of course Vegetarian one.
Ingredients:
Onion - 1 large
Oil - 1 tbsp
Butter - 2 tbsp
Vegetable Broth - 2 cups (if freezed 4 to 8 cubes depending upon the size)
Grated Cheese - 1/2 cup
Pepper Powder - Required amount
Salt - To taste
Method to make Vegetarian French Onion Soup
In a hard bottom pan add oil and fry the oil till golden brown.Check here for Caramalizing. Add vegetable broth and simmer the stove till it boils. Let the mixture cook for about 15 to 20 mins till it thickens. Add desired salt, butter, pepper powder and grated cheese. Serve hot.
A little amount of caramalized onions can be kept and sprinkled on top before serving the soup.
Ingredients:
Onion - 1 large
Oil - 1 tbsp
Butter - 2 tbsp
Vegetable Broth - 2 cups (if freezed 4 to 8 cubes depending upon the size)
Grated Cheese - 1/2 cup
Pepper Powder - Required amount
Salt - To taste
Method to make Vegetarian French Onion Soup
In a hard bottom pan add oil and fry the oil till golden brown.Check here for Caramalizing. Add vegetable broth and simmer the stove till it boils. Let the mixture cook for about 15 to 20 mins till it thickens. Add desired salt, butter, pepper powder and grated cheese. Serve hot.
A little amount of caramalized onions can be kept and sprinkled on top before serving the soup.
How to make vegetable stock at home
It is one of the basics that every soup lover should know. Especially when it comes to creamy soups, the vegetable stock adds a good flavour to it. Vegetables need to be simmered for upto 45 mins to one hour depending upon the quantity and the number of vegetables used to make this stock. Though the choice of vegetables differ from person to person, there are certain vegetables that need to be added definitely to make a vegetable stock.
Vegetables that could be added to make a vegetable stock:
Onions, carrots, celery leaves, cabbage (if the cooked flavour is not liked, it can be avoided), turnips, pumpkins(white one), tomatoes, mushroom (if earthly taste is needed)
Vegetables that could be avoided
Potatoes, Yams, Red Peppers, Beetroots or any other root vegetables as this might make the stock cloudy and starchy.
Ingredients needed to make Vegetable Stock
Onions - 2 or 3 large
Pumpkin - 1/4 kg
Turnips - 1 nos
Carrots - 3 nos
Garlic pods - 4 nos
Leek - 1/2 piece
Celery stock - 4 or 5 nos.
Sugar - 1 pinch
Salt - 1 tbsp
Water - 1 litre
For masala sachet
Ajwain (Omam) - 1/2 tbsp
Black Pepper corns - 1 tbsp
Clove - 1 or 2 nos
Bay Leaf - 1 nos
Parsely Stems - 2 nos
Method
In a muslin cloth add the products for masala sachet and tie it up tightly. (Better to use cheese cloth). Cut all the vegetables in larger chunks rather than small pieces. In a heavy bottom pan add oil and when hot add garlic pods and thinly sliced onions. When the onions become transparent add all the vegetables and water. Simmer the stove and let the water boil and all the vegetables get cooked to a very soft consistency. Strain through a seive and store it in fridge. This can be used within 4 days. If wanted to use it for longer time, then can be stored in freezer bags and be used.
Vegetables that could be added to make a vegetable stock:
Onions, carrots, celery leaves, cabbage (if the cooked flavour is not liked, it can be avoided), turnips, pumpkins(white one), tomatoes, mushroom (if earthly taste is needed)
Vegetables that could be avoided
Potatoes, Yams, Red Peppers, Beetroots or any other root vegetables as this might make the stock cloudy and starchy.
Ingredients needed to make Vegetable Stock
Onions - 2 or 3 large
Pumpkin - 1/4 kg
Turnips - 1 nos
Carrots - 3 nos
Garlic pods - 4 nos
Leek - 1/2 piece
Celery stock - 4 or 5 nos.
Sugar - 1 pinch
Salt - 1 tbsp
Water - 1 litre
For masala sachet
Ajwain (Omam) - 1/2 tbsp
Black Pepper corns - 1 tbsp
Clove - 1 or 2 nos
Bay Leaf - 1 nos
Parsely Stems - 2 nos
Method
In a muslin cloth add the products for masala sachet and tie it up tightly. (Better to use cheese cloth). Cut all the vegetables in larger chunks rather than small pieces. In a heavy bottom pan add oil and when hot add garlic pods and thinly sliced onions. When the onions become transparent add all the vegetables and water. Simmer the stove and let the water boil and all the vegetables get cooked to a very soft consistency. Strain through a seive and store it in fridge. This can be used within 4 days. If wanted to use it for longer time, then can be stored in freezer bags and be used.
Recipe for an Instant Rasam
Rasam is must in our household. But kids always want a different type of rasam every other day. So I thought of making something different which can also be had as soup. This is a no tamrind rasam too.
Ingredients:
Tomatoes - 3 or 4 nos
Coriander Leaves - 1/2 cup
Pepper - 1 tbsp
Cumin seeds - 1 tbsp
Red chilly - 1 no
Curry Leaves - 1/4 cup
Salt to taste
Method
Grind all the ingredients together to a fine paste. Add 2 cups of water to it and bring it to a boil. Remove from flame and season it with mustard seeds in ghee.
This can be served with hot rice or can be had as an appetizer soup too.
Ingredients:
Tomatoes - 3 or 4 nos
Coriander Leaves - 1/2 cup
Pepper - 1 tbsp
Cumin seeds - 1 tbsp
Red chilly - 1 no
Curry Leaves - 1/4 cup
Salt to taste
Method
Grind all the ingredients together to a fine paste. Add 2 cups of water to it and bring it to a boil. Remove from flame and season it with mustard seeds in ghee.
This can be served with hot rice or can be had as an appetizer soup too.
Lemon Rasam - 5 minutes recipe
Ingredients:
Thuvar Dal - 1/4 cup
Tomatoes - 2 large or Tomato PureeLemon - 1 big
Green Chillies - 1 no
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup finely chopped
Salt to taste
Method to make Lemon Rasam:
Pressure cook Thoor dal. In a vessel add 2 cups of water, finely chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and bring to boil. Add another 1 cup of water to the thoor dal and mash it well. Add the mashed dal to the boiling mixture and when it bubbles remove from flame and squeeze the lemon juice to it.
Temper mustard seeds,jeera and hing in ghee and add it to the Rasam.
Note:
The green chillies can also be added while tempering instead of adding it while boiling.
Adding of Tomato Puree instead of chopped tomatoes helps in cooking even more faster
Moong Dal Soup a protein rich recipe
Ingredients:
Moong Dal - 1 cup
Onion - 1 no. finely chopped
Garlic - 2 cloves
Ginger - 1 inch piece
Oil - 1 tbsp
Butter - 1 tbsp
Tomato Puree - 2 tbsp (optional)
Water - 1 1/2 cups
Salt and pepper to taste
Method to make Moong Dal Soup:
In a small sized pressure cooker or pan or in a hard bottom kadai add oil and fry chopped ginger, garlic and onion. Add tomato puree and mix all the ingredients thoroughly. Wash the moong dal and add it to the mixed ingredients and pressure cook with half cup of water for about 2 to 3 whistles.
When cool blend all the ingredients in a blender. Add the remaining cup of water and make it a semi liquid soup. Garnish it with coriander leaves chopped into fine pieces.
Serve hot and before serving add salt and pepper to it.
Recipe for Baby Corn Soup
One of the most favourite recipe and kids love it so much.
Ingredients:
Method to make Baby Corn Soup
Ingredients:
Baby Corn - 10 numbers (cut into small pieces)
Tomato Puree - 1/2 cupWater - 3 cups
Butter - 1 tbsp
Green chillies - 3 or 4 nos
Black pepper powder- 1/4 tsp
Bay leaf.
Salt to taste
Tomato Puree - 1/2 cupWater - 3 cups
Butter - 1 tbsp
Green chillies - 3 or 4 nos
Black pepper powder- 1/4 tsp
Bay leaf.
Salt to taste
Method to make Baby Corn Soup
Make a paste of tomato puree and green chillies. Add butter to a flat bottom pan and add bay leaf and baby corns. Fry well. Add the ground mixture to it and bring it to boil. Add require salt. Let the soup boil till the baby corns becomes tender. Remove from fire and add black pepper.
For people who are not dieting a spoon of fresh cream can be added. Garnish with coriander leaves, mint leaves as per taste.
Recipe for Pepper Soup
Ingredients:
Vegetable stock - 2 cups
Tomato - 2
Onion - small 1
Corriander powder - 1/2 tablespoon
Pepper powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Salt - To taste
Butter - 1 teaspoon
Corn flour - 1 teaspoon
Ginger - 1/2 inch
Garlic - 2
Method:
Chop onions, ginger, garlic and tomatoes finely. In a pan add butter and when it melts add the chopped vegetables except tomato and saute. Make a puree of the tomatoes. Mix the corn flour in warm water and mix well without forming any lumps. Add this to the vegetables and mix well. Add coriander powder, pepper powder, cumin powder, salt; close with a lid and cook for 10 mins. Add the tomato puree and cook well till all blends. Serve with butter and cream. Top it with mint leaves and coriander leaves cut into small pieces.
Vegetable stock - 2 cups
Tomato - 2
Onion - small 1
Corriander powder - 1/2 tablespoon
Pepper powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Salt - To taste
Butter - 1 teaspoon
Corn flour - 1 teaspoon
Ginger - 1/2 inch
Garlic - 2
Method:
Chop onions, ginger, garlic and tomatoes finely. In a pan add butter and when it melts add the chopped vegetables except tomato and saute. Make a puree of the tomatoes. Mix the corn flour in warm water and mix well without forming any lumps. Add this to the vegetables and mix well. Add coriander powder, pepper powder, cumin powder, salt; close with a lid and cook for 10 mins. Add the tomato puree and cook well till all blends. Serve with butter and cream. Top it with mint leaves and coriander leaves cut into small pieces.
Tomato Soup - Simple and Easy Recipe
Tomato Soup is all time favourite for all of us in our family. Whenever kids want to have this soup, I just make this and they simply love it. As we have tomato always at home, it is easy to make this in no time. This can be done both on stove top and also in Microwave
Ingredients:
Tomatoes - 2 large
Onion - 1 large
Jeera - 2 tbsp
Pepper Powder - 1 Spn
Curry Leaves - from 1 strand
Coriander leaves - 2 strands
Ginger - 1 inch piece (if you dont like ginger, you can avoid this)
Garlic - 4 flakes
Green chilly - 1 small
Salt - To taste
Water - 4 cups
Method:
Wash the tomatoes and cut into 4 pieces. Cut onion into small pieces. In a pan add 2 cups of water and add the tomato and onion and ginger pieces. Bring them to boil. Remove from fire and when cool, grind, tomato, onion, ginger, green chilly, curry leaves, coriander leaves together. Boil the remaining two cups of water and add the paste and salt and let the mixture boil again. Serve hot.
Ingredients:
Tomatoes - 2 large
Onion - 1 large
Jeera - 2 tbsp
Pepper Powder - 1 Spn
Curry Leaves - from 1 strand
Coriander leaves - 2 strands
Ginger - 1 inch piece (if you dont like ginger, you can avoid this)
Garlic - 4 flakes
Green chilly - 1 small
Salt - To taste
Water - 4 cups
Method:
Wash the tomatoes and cut into 4 pieces. Cut onion into small pieces. In a pan add 2 cups of water and add the tomato and onion and ginger pieces. Bring them to boil. Remove from fire and when cool, grind, tomato, onion, ginger, green chilly, curry leaves, coriander leaves together. Boil the remaining two cups of water and add the paste and salt and let the mixture boil again. Serve hot.
A soup for any type of Weather
This Bombay Curry Soup can be had both in summer and in winter. A spicy soup that gives a filling feel.
Ingredients:
Masoor Dal - 1 cup (Alternatively you can use moong dal too, but the taste will be slightly altered)
Onions - 3 nos
Tomatoes - 5 nos
Cloves - 4
Garlic - 7 to 8 pods
Chilly Powder - 1/2 tspn (optional)
Curry Powder - 3 tspns
Ghee - 1 tbspn
Lemon slices - a few
Cooked Rice (Optional - To serve this soup)
Method:
Cut onions into small pieces. Peel and crush garlic. Cut tomatoes into small cubes.
In a pan add ghee and add onions and let them fry. Add the crushed garlic and chilly and mix the curry powder with it and fry till a nice aroma comes. Add tomatoes and mix well. Add 6 cups of water to it and when it starts boiling add the washed masoor dal and cook it in a pressure cooker. When cooked, mash it thoroughly and pass it through a seive. Add salt and serve it hot or cold either with rice or without rice.
Ingredients:
Masoor Dal - 1 cup (Alternatively you can use moong dal too, but the taste will be slightly altered)
Onions - 3 nos
Tomatoes - 5 nos
Cloves - 4
Garlic - 7 to 8 pods
Chilly Powder - 1/2 tspn (optional)
Curry Powder - 3 tspns
Ghee - 1 tbspn
Lemon slices - a few
Cooked Rice (Optional - To serve this soup)
Method:
Cut onions into small pieces. Peel and crush garlic. Cut tomatoes into small cubes.
In a pan add ghee and add onions and let them fry. Add the crushed garlic and chilly and mix the curry powder with it and fry till a nice aroma comes. Add tomatoes and mix well. Add 6 cups of water to it and when it starts boiling add the washed masoor dal and cook it in a pressure cooker. When cooked, mash it thoroughly and pass it through a seive. Add salt and serve it hot or cold either with rice or without rice.
Basic White Stock for Soups
Ingredients:
White Pumpkin - 1/2 KG
Onions (Big) - 2 nos
Potatoes - 2 nos
Cabbage - 50 gms (small piece)
Method:
Cut all the vegetables into big pieces. Add 7 cups of wate and cook in a pressure cooker. When cooked, mash and pass it through a seive.
This can be used to make soups or gravies.
White Pumpkin - 1/2 KG
Onions (Big) - 2 nos
Potatoes - 2 nos
Cabbage - 50 gms (small piece)
Method:
Cut all the vegetables into big pieces. Add 7 cups of wate and cook in a pressure cooker. When cooked, mash and pass it through a seive.
This can be used to make soups or gravies.
Oats Soup
Ingredients:
Oats - 1 cup
Finely chopped pieces of red, yellow and green capsicum - 1 cup
Butter - 2 tspn
Cinnamon - 1 piece
Bay leaf - 1
Milk - 2 cups
Fresh cream - 1/2 cup (optional)
Garlic flakes- 3 to 5
Salt - To taste
Method:
Soak Oats in boiling water for 15 to 20 mins till it becomes soft and a little fluffy. Using a masher or hand blender, blend it thoroughly. Mix 1 cup of water to the milk and add the oats to it. Bring it to boil.
In a hard bottomed pan melt the butter and add the garlic flakes (smash the garlic little). Add cinnamon and bayleaf to it. Mix well and add the capsicum and salt. Let this cook well. Add the cooked oats to this and serve hot.
You can add pepper powder and fresh cream just before serving.
Instead of just capsicum, you can use the Vegetable stock also. If you are using vegetable stock, use the soup bag instead of cinnmon and bayleaf.
Oats - 1 cup
Finely chopped pieces of red, yellow and green capsicum - 1 cup
Butter - 2 tspn
Cinnamon - 1 piece
Bay leaf - 1
Milk - 2 cups
Fresh cream - 1/2 cup (optional)
Garlic flakes- 3 to 5
Salt - To taste
Method:
Soak Oats in boiling water for 15 to 20 mins till it becomes soft and a little fluffy. Using a masher or hand blender, blend it thoroughly. Mix 1 cup of water to the milk and add the oats to it. Bring it to boil.
In a hard bottomed pan melt the butter and add the garlic flakes (smash the garlic little). Add cinnamon and bayleaf to it. Mix well and add the capsicum and salt. Let this cook well. Add the cooked oats to this and serve hot.
You can add pepper powder and fresh cream just before serving.
Instead of just capsicum, you can use the Vegetable stock also. If you are using vegetable stock, use the soup bag instead of cinnmon and bayleaf.
Horse gram soup for dieters
Ingredients:
Horse gram or Kollu - ¼ cup
Tamarind paste - 1 tbsp
Salt, Haldi
Red chillies - 3,4
Gram dhal - 1 tsp
Dhaniya - 2 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Methi seeds - ¼ tsp
Khus khus - 1 tsp
Copra - 2 tbsp (or grated coconut)
Hing - ½ tsp
Ghee - 1 tsp
Red chillies - 2
Mustard seeds - 1 tsp
Curry leaves - few
Roast the horsegram in dry pan and soak in the water for 3 to 5 hours. (If you are planning to make it in the next day morning, soak it over night). Pressure cook the horse gram for 5 whistles. Use just one cup of water. Drain the water and keep it aside. (This water is very healthy and you can use it in the soup).
Roast red chillies, gram dhal, dhaniya, pepper, jeera, methi seeds, khus khus, copra and hing in ghee and grind it to a fine paste and add it with 1/4th of the dhal. Mix tamrind paste, haldi, salt and the drained water and bring it to boil. Then add the remaining horsegram and pressure cook it again for another 3 whistles. Temper the soup with mustard seeds, red chillies and curry leaves in 1 tbsp of ghee. This is a thick soup and is very filling.
Horse gram or Kollu - ¼ cup
Tamarind paste - 1 tbsp
Salt, Haldi
Red chillies - 3,4
Gram dhal - 1 tsp
Dhaniya - 2 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Methi seeds - ¼ tsp
Khus khus - 1 tsp
Copra - 2 tbsp (or grated coconut)
Hing - ½ tsp
Ghee - 1 tsp
Red chillies - 2
Mustard seeds - 1 tsp
Curry leaves - few
Roast the horsegram in dry pan and soak in the water for 3 to 5 hours. (If you are planning to make it in the next day morning, soak it over night). Pressure cook the horse gram for 5 whistles. Use just one cup of water. Drain the water and keep it aside. (This water is very healthy and you can use it in the soup).
Roast red chillies, gram dhal, dhaniya, pepper, jeera, methi seeds, khus khus, copra and hing in ghee and grind it to a fine paste and add it with 1/4th of the dhal. Mix tamrind paste, haldi, salt and the drained water and bring it to boil. Then add the remaining horsegram and pressure cook it again for another 3 whistles. Temper the soup with mustard seeds, red chillies and curry leaves in 1 tbsp of ghee. This is a thick soup and is very filling.
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