07.28.11

Hot Sour Soup Recipe

Ingredients:
2tbsp. chili sauce or to taste
11/2tbsp. Corn flour / corn starch
1 tbsp Soya sauce
2 tbsp vinegar
2tbsp. Capsicum / green bell pepper (chopped)
2tbsp spring onions (chopped)
2 tbsp tomato sauce
2tbsp. carrots (chopped)
1/4th cup chopped cabbage
A small block of Paneer / organic tofu (thinly sliced), optional
1tsp. Black Pepper powder or to taste
1/2 tsp sugar
A pinch Ajinomoto
Salt to taste
4 cups water
Preparation:
  • Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
  • Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
  • Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick.
  • Cook for a minute, add paneer slices.
  • Serve hot .
  • Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

07.28.11

Green Pea Soup Recipe

Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
  • Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
  • Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
  • Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
  • Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
  • Add a cup of water and cook till it dry’s.
  • Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
  • Add 1 cup of water and bring to boil and reduce the flame.
  • Simmer for 10 minutes.
  • Garnish pea soup with garam masala and coriander leaves and serve hot with paratha, roti or rice.

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07.28.11

Dal Shorba Recipe

Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
  • Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
  • Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
  • Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
  • Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
  • Add a cup of water and cook till it dry’s.
  • Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
  • Add 1 cup of water and bring to boil and reduce the flame.
  • Simmer for 10 minutes.
  • Garnish with garam masala and coriander leaves and serve daal shorba hot with paratha, roti or rice.

07.28.11

Chicken Shorba Recipe

Ingredients:
100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream
How To Make Chicken Shorba:
  • Heat the butter in a pan and fry the shredded chicken pieces till tender.
  • Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
  • Add the chopped garlic and saute for a few seconds.
  • Add the white flour and fry for 1 min.
  • Add the chicken, chicken stock, white pepper powder and salt.
  • Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.

Note:

For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.