07.28.11

Curry Soup Recipe

Ingredients:
50 gms arhar dal
1 tsp ginger (adrak) paste
1 tsp garlic (lasan) paste
50 gms tomato (tamatar) puree
7-8 curry leaves (kari patta)
3 glasses of water
1/4 tsp turmeric (haldi) powder
salt (namak) and pepper to taste
2 tsp butter

for garnishing :

1/2 cup boiled rice (chawal) (chawal)
lemon
How to make curry soup:
  • Boil dal well.
  • Melt butter, add curry leaves, tomatoes puree, ginger, garlic paste.
  • Fry for a while.
  • Add salt, turmeric powder and dal.
  • Add more water if required.
  • Boil well.
  • Garnish with boiled rice and lemon ring.

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07.28.11

Basil And Badam Soup Recipe

Ingredients:
50 gms almonds (blanched and minced)
10 basil (tulsi) leaves (chopped)
2 cups water
1 stick cinnamon (tuj/dalchini)
2-3 cloves (lavang)
sant and pepper to taste
2-3 green cardamoms
How to make basil and badam soup:
  • Boil minced almonds, water, cinnamon, cloves and green cardamom for 10 minutes.
  • Sieve and add salt, pepper and basil leaves to the liquid.
  • Boil for 5 minutes.
  • Note : If you want the soup to be more thick, add 1 tsp of cornflour mixed in 1/4 cup of water

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07.28.11

Potato Soup Recipe

Ingredients:
2 medium-sized potatoes
2 tsp onion (pyaj) paste
1 turnip (shalgam)
1 tomato (tamatar)
2 glasses of water
1/4 tsp garlic (lasan) paste
1/2 tsp ginger (adrak) paste
4 tsp butter
1 tsp cumin seeds
2 tsp coriander leaves (dhania patta) (chopped)
salt (namak) and pepper to taste
1 tsp sugar
How to make potato soup:
  • Boil potato, turnip and tomato till they are tender. Blend and pass through a sieve.
  • Melt butter, add cumin seeds, onion, ginger and garlic paste. Fry till it is golden in colour.
  • Add soup, coriander leaves, salt, pepper and sugar and boil well.

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07.28.11

Tomato Soup Recipe

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock
2 oz of tomato paste
1/4 cup of Basil
Preparation:
  • Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
  • Add the tomato and cook another 10 minutes.
  • Add the tomato paste, salt and pepper to taste.
  • Cover and let simmer for 15 minutes.
  • Allow to cool slightly and put the mixture in a blender until it is smooth.
  • Return to the pan and heat gradually.
  • Add the fresh basil to the tomato soup, cook 2 minutes and serve.

 

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07.28.11

Tamatar Ka Shorba

Ingredients:
600 gms. Tomatoes
1 tbsp. Chopped ginger
1 tbsp. Chopped garlic
1 tbsp. Whole garam masala
2 no. Bay leaf
1 tbsp. Chopped green coriander
1 tsp. Cumin seeds
1 tbsp. Sugar (optional)
1 tbsp. Oil
2 no. Green chili
As per taste Salt
Preparation:
  • Wash and cut tomatoes into quarters
  • Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.
  • Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
  • Strain the mixture with a soup strainer.
  • Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
  • Bring it to a boil, add sugar if it is very sour.
  • Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

07.28.11

Spinach Soup Recipe

Ingredients:
2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper
Preparation:
  • Blanch spinach in hot water. Remove and refresh in cold water.
  • Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
  • Puree together with boiled spinach.
  • Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
  • Add the spinach puree to this and bring it to a boil. Add a little water if required.
  • Correct seasonings and serve spinach soup hot.

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07.28.11

Mushroom Soup Recipe

Ingredients:
2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt
How to make mushroom soup:
  • Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
  • Add the chicken or vegetable stock, raise the heat and bring to a boil.
  • Remove the mushroom mixture from the heat.
  • Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
  • Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
  • Return the pan to the heat and add the milk, salt and pepper.
  • Reheat uncovered, stirring constantly, but do not let the soup boil.
  • Serve the mushroom soup hot.

07.28.11

Thupa Soup Recipe

Ingredients:
1 cup tomato (tamatar) puree
1 tsp ginger (adrak) paste
1 tsp garlic (lasan) paste
1 cup noodles (boiled)
salt (namak) and pepper to taste
1 tsp sugar (cheeni)
4 tsp cream (malai) fresh
3 cups water
How to make thupa:
  • Add tomato, puree, ginger-garlic paste, salt, pepper, sugar to water and boil well.
  • When soup is done, add boiled noodles and cream.
  • Boil again for 2 –3 minutes.
  • Note : You may add chilli sauce, soya sauce and vinegar.

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07.28.11

Mix Vegetable Soup

Ingredients:
1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste
for garnishing :
cheese granted
How to make mix vegetable soup:
  • Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
  • Add coriander leaves.
  • Boil for 2-3 minutes.
  • Garnish with cheese.

Note :

  • If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

07.28.11

Mulligtawney Soup Recipe


Ingredients:
1/2 cup Coconut milk
2 tsp Lemon juice
6 – 8 no. Curry leaves
1 tsp Ginger
3 – 4 no. Garlic cloves
1/2 stick Cinnamon
1 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Fenugreek seeds
1 tsp Black peppercorn
1 tbsp Gram flour
1 tbsp Oil
Salt As per taste.
Preparation:
  • Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into a fine paste.
  • Heat oil, add Gram flour, cook for some time and then add ground masala. Cook for few more minutes.
  • Add 850 ml. water (3 1/2 Cups) and curry leaves. Cook till you get a thick consistency
  • Add Coconut milk, lime juice and salt.
  • Strain through muslin cloth and serve mulligtawney soup hot.

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