Ingredients:
2 cup rice2 onion5 carrot2 tsp fried groundnuts2 tsp oila small piece of cinnamon1 tsp broken block gram2 nos cloves1 tsp mustard1 tsp bengal grama few sprigs curry leavesSalt as per taste
For Masala:1 1/2 tsp coriander seeds3/4 tsp cumin seeds2 tsp grated coconut4 nos red chilliesMethod: * Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown. * Add grated coconuts and remove from the heat. Grind it after it cools down. * Grind seperately, the fried groundnuts coarsely. * Cook the rice and let it cool. * Put the carrots in warm water. Grate it without peeling the skin. * Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them. * Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked. * Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice. * Finally add groundnut powder and remove from the flame. Serve hot.
Ingredients:2tbsp. chili sauce or to taste11/2tbsp. Corn flour / corn starch1 tbsp Soya sauce2 tbsp vinegar2tbsp. Capsicum / green bell pepper (chopped)2tbsp spring onions (chopped)2 tbsp tomato sauce2tbsp. carrots (chopped)1/4th cup chopped cabbageA small block of Paneer / organic tofu (thinly sliced), optional1tsp. Black Pepper powder or to taste1/2 tsp sugarA pinch AjinomotoSalt to taste4 cups waterMethod: * 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.
Ingredients:4 Eggs (hard boiled)1 onion1/2 tomato (pureed)3-4 flakes of garlic1/2-inch piece of ginger1-2 green chilies2tbsp chopped coriander leavesSalt to tasteRed chili powder to taste3/4th tsp turmeric powder1/2 tsp coriander powder3/4tsp garam masala2-3 tbsp vegetable oil / ghee1 cup green peas or 250 gms paneerMethod: * 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.
Ingredients:2 medium-sized potatoes2 tsp onion (pyaj) paste1 turnip (shalgam)1 tomato (tamatar)2 glasses of water1/4 tsp garlic (lasan) paste1/2 tsp ginger (adrak) paste4 tsp butter1 tsp cumin seeds2 tsp coriander leaves (dhania patta) (chopped)salt (namak) and pepper to taste1 tsp sugarMethod: * 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.
Ingredients:2 cups Mushrooms2 cups Chicken or veg stock3 nos. Egg yolks1 cup Milk1/8 tsp Black pepper4 tbsps Butter or margarine1/4 tsp SaltMethod:
* 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.
Ingredients:600 gms. Tomatoes1 tbsp. Chopped ginger1 tbsp. Chopped garlic1 tbsp. Whole garam masala2 no. Bay leaf1 tbsp. Chopped green coriander1 tsp. Cumin seeds1 tbsp. Sugar (optional)1 tbsp. Oil2 no. Green chiliAs per taste SaltMethod * 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.
