Archive for the ‘Soup’ Category

Oats Garlic Vegetable Soup

Tuesday, May 12th, 2015

Ingredients
2 tsp finely chopped garlic (lehsun)
1 cup chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
1 tsp oil
1/4 cup finely chopped onions
salt and to taste
2 tbsp quick cooking rolled oats
2 tbsp chopped coriander (dhania)

Method

Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.
Serve hot.

Hot and Cold Beetroot Soup

Wednesday, May 2nd, 2012

Ingredients
1 cup chopped beetroot
1/2 cup chopped bottle gourd (doodhi / lauki)
1/2 cup chopped onions
1/2 cup chopped potatoes
1/2 cup chopped tomatoes
1/2 tsp sugar
salt to taste
2 tbsp whipped cream
1 tsp chopped coriander (dhania) for garnishing

Method

  • Combine the beetroot, onions, potatoes, tomatoes and bottle gourd along with enough water and pressure cook for 2 whistles or till the vegetables are cooked.
  • Cool slightly and blend in mixer till smooth. Strain and keep aside.
  • Add the salt and sugar, mix well and either serve chilled or bring the soup to boil and serve hot.
  • While serving chilled, garnish with cream.
  • While serving hot, garnish with coriander

Roasted Red Capsicum Soup

Wednesday, January 25th, 2012

Ingredients

2 whole red capsicums
4 medium sized tomatoes
2 bayleaves (tejpatta)
1 clove of garlic (lehsun)
1/2 cup low fat milk
1 tbsp cornflour
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

  •     Pierce the red capsicum with a fork and roast them over a flame till they turn black.
  •     Cool, wash them and remove the skin, stem and seeds. Keep aside.
  •     Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
  •     Purée the capsicum and tomato mixture into a smooth paste.
  •     Mix the corn flour and milk and add to the paste.
  •     Add salt and simmer the soup for few minutes till it thickens.
  •     Serve hot garnished with coriander.

Protein rich curry soup

Wednesday, July 20th, 2011

Ingredients
2 tbsp masoor dal (split red lentil)
1 cup onions , sliced
3/4 cup chopped tomatoes
2 garlic (lehsun) cloves (lehsun) , crushed
1/2 tsp chilli powder (optional)
1 tsp oil
salt to taste

To Serve
lemon slices
1/4 cup cooked rice (chawal)

Method

1. Heat the oil in a vessel and fry the onions for a little time.
2. Add the crushed garlic and chilli powder. Fry again until it releases a nice aroma.
3. Add 2½ cups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker.
4. When cooked, pass the mixture through a sieve.
5. Boil for 15 minutes. Add salt.
6. Serve hot with cooked rice and slices of lemon.