10.14.11

Mushroom Soup Recipe

Ingredients

2 cups button mushrooms
3 cups chicken stock
½ ginger, chopped finely
2 sprig spring onions, chopped finely
1/2 teaspoon black pepper
Salt as per taste.

How to make Mushroom Soup

  • Clean the mushrooms and cut into slices.
  • Heat a pan and put the chicken stock.
  • Once it boils, slow the flame and simmer for 15 minutes.
  • Add mushrooms, onions, ginger, salt and pepper.
  • Let it boil for another 10 minutes on slow flame.
  • Serve hot.

10.12.11

Garlic Tomato Soup Recipe

Ingredients

6 medium sized Tomatoes
2 Bay leaves
2 cloves Garlic
10 gram Gelatin powder
2 teaspoon Lemon juice
½ teaspoon crushed Pepper Corn
½ teaspoon Mixed herbs
4 sprigs fresh Mint
4 tablespoon Port wine (optional)
2 teaspoon skimmed Milk Yogurt
Salt to taste

How to make Garlic Tomato Soup

 

  • Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
  • Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
  • Remove from the heat, cover and leave to infuse for twenty minutes.
  • Remove the bay leaves, puree the mixture and pass through a sieve.
  • Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
  • Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
  • Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
  • Serve chilled in the same pot garnished with sprigs of fresh mint.

10.1.11

Tomato Coconut Soup Recipe

Ingredients:

Warm water   : – 2 cups

Curry leaves   : – 4-6 leaves

Green chilies    : – 1 whole

Tomato puree   : – 1 and half cup

Oil   : – 2 tea spoon

Sugar   : – 2 tea spoon

Mustard seeds  : – ½ tea spoon

Salt   : – as per taste

Coconut   : – ¼ grated

Asafetida  : – one pinch or ¼ tea spoon

Method of preparation:

  1. Take a coconut and cut into the small slices
  2. Remove all the seeds from the chilies
  3. Take a pan add the oil and heat on medium flame. Add the mustard seeds into it.
  4. Heat it till t starts crackling. Once it starts crackling add asafetida, curry leaves and fry for half minute.
  5. Not add the green chilies, water, coconut and tomato puree and keep the gas slow. Stir it irregularly.
  6. Once it stirs completely remove it from gas and keep it aside for cooling.
  7. Now add the soup in a blender till it become very smooth.
  8. Keep the above in the pot and also include the sugar and salt into it. Keep this mixture for boiling for some time.
  9. Remove if from gas after 5 mins and serve hot.

09.30.11

Baked Potato Soup Recipe

Ingredients

12 Bacon slices
2/3 Cup margarine
2/3 Cup all-purpose flour
1 teaspoon Ground black pepper
7 Cups milk
1 1/4 Cups cheddar cheese, shredded1 Cup sour cream
4 Large baked potatoes, peeled and cubed
4 Green onions, chopped
1 teaspoon Salt

How to make Baked Potato Soup

  • Place bacon slices in a large, deep skillet. Cook over medium heat till brown.
  • Drain, crumble and set aside.
  • In a stock pot or Dutch oven, melt the margarine over medium heat.
  • Whisk in flour until smooth.
  • Gradually stir in milk, whisking constantly, until thickened.
  • Stir in potatoes and onions.
  • Bring to a boil, stirring frequently.
  • Reduce heat and simmer 10 minutes.
  • Mix in bacon, cheese, sour cream, salt and pepper.
  • Continue cooking, stirring frequently, until cheese is melted.
  • Baked Potato Soup is ready.

09.10.11

Hot Sour Soup Recipe

Ingredients

2 tablespoon cabbage finely shredded
1 teaspoon butter or oil
1 tablespoon spring onion greens finely chopped
1 tablespoon cauliflower finely chopped
1 small stalk celery, finely chopped
2 tablespoon carrot finely julienned (slivers)
2 teaspoon cornflour
1/4 teaspoon ginger grated
1/2 teaspoon red chilli sauce
1 teaspoon soya sauce
1 teaspoon brown vinegar
1/4 teaspoon pepper powdersalt to taste
4 cups water or vegetable stock

How to make Hot Sour Soup

  • Heat fat, add vegetables, ginger, except spring onions.
  • Stir fry till cooked, add spring onions, stir.
  • Add stock, chilli sauce, soya sauce, vinegar and stir.
  • Bring to a boil, simmer for 7-8 minutes.
  • Add salt and pepper.
  • Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
  • Cook for 2 minutes. Serve hot.

Top Search Indian Recipe:

07.11.11

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.

Top Search Indian Recipe:

07.4.11

Tomato Coconut Soup Recipe

Ingredients:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste
How to make tomato and coconut soup :
  • Cut the coconut into small pieces.
  • Wash , take off the stem and de-seed the green chillies.
  • Heat up the oil over a medium heat up and mix in the mustard seeds.
  • As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
  • Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
  • Take off from heat up and allow to cool slightly.
  • Mix in the soup in a blender until smooth.
  • Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
  • Take off from heat up and serve hot.

06.24.11

HOT AND 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.

06.24.11

HOT AND SOUR SOUP RECIPE

Ingredients:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

  • 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 .
  • Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.