Soups

LENTIL SOUP

2006-12-11T06:31:00.000-08:00

Pic Shown May not be actual one
Ingredients

¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste

For serving

Lemon juice

For garnish

1 tablespoon boiled rice

Method

Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
When cooked, blend in a mixer.
Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.

Health Information : Pulses are an important source of protein containing twice as much protein as the same weight of cereals. The combination of cereals and pulses provides protein of high biological value.

GREEN PEAS SOUP

2006-12-04T06:49:00.000-08:00

Ingredients

6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
Salt and pepper to taste
Pic Shown May not be actual one

Method

Heat the butter and fry the onion for 1 minute.
Add the green peas skin and green peas and cook for 3 to 4 minutes.
Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
Blend in a mixer.
Strain to separate the stock from the skin. Discard the skin.
Boil the stock for 1 minute.
Add salt and pepper.

MIX VEG NOODLE SOUP

2006-12-01T04:25:00.000-08:00

Ingredients

2 tbsp cornflour
4 glass of water
2 tbsp soya sauce
1 tbsp white vinegar
1/2 tsp ground black pepper
2 small green chilli, finely chopped
2 tbsp vegetable oil
1 onion chopped
4 garlic chopped
one cup beans chopped
one cup cabbage chopped
one cup broccoli chopped
one cup carrot chopped
half a cup capsicum chopped
half a cup mushroom chopped (depends on your choice)
one cup boiled noodles
one table spoon salt
1/2 spoon ajinomoto motto
Pic Shown May not be actual one

Method

In a mixing bowl mix cornflour in cold water. Heat it on low flame stir continuously to avoid the lumps. Add soya sauce, white vinegar, ajinomoto, salt and black pepper.

Heat the oil and put in all the chopped vegetables add one spoon water & steam it on low flame for 6 mins.

Mix the steamed vegetables in the corn flour add the pre boiled noodles in it & give it a final boil.
Serve hot garnish it with the grated cheese & serve with tomato & chilly sauce.

CLEAR SOUP

2006-11-24T04:07:00.000-08:00

Ingredients

2-3 juicy large carrots
1-3 pieces bottle gourd
1-2 leaves cabbage
1 tbsp. cream
1 small blob butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig mint

Method

Grate 1 tbsp carrot finely, keep aside.
Finely chop cabbage, keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.

Gazpacho

2006-11-01T21:47:00.000-08:00

Ingredients

4 tomatoes ripe and juicy
1 capsicum finely chopped
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 tbsp. tomato sauce
1/2 tsp. red chilli garlic sauce
1/4 tsp. worcestershire sauce
1 tsp. sugar
salt to taste

Method

Dip tomatoes in boiling hot water, cover and keep for 10 minutes.

Drain tomatoes, peel carefully and chop coarsely.

Add sauces, sugar, salt, 3 cups water and blend till smooth.

Add all chopped veggies, chill for an hour before serving.

Serve chilled with warm garlic rolls or croutons.

ONION POTATO SOUP

2006-10-29T01:14:00.000-08:00

Ingredients

1 large onion
1 small sprig spring onion
1 medium potato
1/2 piece ginger
1 florettes garlic
1 blob butter
salt and pepper to taste
1/2 tsp sugar

Method

Chop the spring onion finely and keep aside.

Chop the potato and onion into large chunks.

Pressure cook till soft.

Blend in a mixie till smooth. Sieve

In a pan heat the butter.

Add the ginger and garlic and fry till light brown.

Add the chopped spring onion and stock (prepared above).

Add salt, pepper and chilli sauce as desired.

Serve steaming hot with soup sticks.

SPINACH SOUP

2006-10-29T01:09:00.000-08:00

Ingredients

2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd or white pumpkin
1 tsp. fresh cream (optional)
Salt to taste
Pepper to taste
1 small blob butter
2 cup water

Method

Wash spinach well. Put in a large vessel. Sprinkle 2-3 pinches salt and add gourd.

Boil covered, on high, till soft. (3-4 minutes after boiling)

Take of fire and put in colander. Pour cold water over it.

Blend in a mixie till smooth. Add water, mix and take in a deep pan.

Add all other ingredients, except cream. Bring to a boil. Serve piping hot.

Beat cream and pour a swirl of it over individual bowls.

Serve with warm garlic rolls or soup sticks.