Lamb trotter soup flavored with coconut and curry leaves.
Preparation Time : 18 minutes
Cooking Time : 6 hours 15 minutes
Servings : 4
INGREDIENTS
Lamb trotters (paya) 8-12
Turmeric powder 1/2 teaspoon
Salt to taste
Tomato 1 medium
Sambhar onions 10
Ginger 1 inch piece
Garlic 4-6 cloves
Green chillies 2
Fresh coriander leaves 1/2 bunch
Curry leaves 10-12 leaves
Coconut, scraped 1/2 cup
Star anise 2
Bay leaves 2
Cinnamon 1 inch stick
Asafoetida 1/4 teaspoon
Sesame oil (til oil) 4 tablespoons
Lemon juice 1 tablespoon
Masala powder
Whole dry red chillies 4
Fennel seeds (saunf) 1 tablespoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Black peppercorns 1/2 teaspoon
METHOD
Scrub, clean and wash trotters thoroughly and drain.
Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt.
Blanch the trotters over rapid heat for five minutes, remove and wash.
This will remove the dirt from the trotters.
Peel and wash sambar onions.
Wash and roughly chop tomatoes.
Peel and chop ginger and garlic together roughly.
Remove stems, wash and slit green chillies.
Clean, wash and finely chop coriander and curry leaves.
Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve.
Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves.
Keep stirring.
Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking.
Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water.
Bring to a boil, reduce heat and simmer for at least four to six hours.
The soup quantity should have reduced by half by now.
Remove the trotters carefully and keep aside.
Strain the soup, pressing the residue to extract all the flavors.
Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.
Thursday 18 February 2010
TOMATO SOUP
A red delicious tomato soup.
Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Tomatoes 10-12 medium
Garlic 4 cloves
Carrot 1/2 medium
Celery 2 inch stalk
Onion 1 medium
Basil leaves a few
Sugar 1 teaspoon
Oil 1/2 teaspoon
Butter 1 tablespoon
Bay leaf 1
Peppercorns 4-6
Salt to taste
Peppercorns, crushed 1/2 teaspoon
METHOD
Wash and cut tomatoes into quarters.
Peel, wash and chop garlic.
Peel, wash and cut carrots into roundels.
Wash and finely chop celery.
Peel, wash and slice onion. Wash basil leaves and cut into thin strips.
Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
Add the chopped garlic and celery, stir-fry briefly.
Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water.
Bring it to a boil.
Cook for ten to fifteen minutes covered with a lid.
Strain the blended mixture through a strainer.
Reserve the liquid.
Remove peppercorns and bay leaf from the residue and allow it to cool.
Blend in a mixer to get a smooth puree.
Pass it through a sieve or strainer.
Add the reserved liquid to the pureed tomatoes and adjust the consistency.
Put it back on heat.
Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.
Just before serving, add the basil leaves.
Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Tomatoes 10-12 medium
Garlic 4 cloves
Carrot 1/2 medium
Celery 2 inch stalk
Onion 1 medium
Basil leaves a few
Sugar 1 teaspoon
Oil 1/2 teaspoon
Butter 1 tablespoon
Bay leaf 1
Peppercorns 4-6
Salt to taste
Peppercorns, crushed 1/2 teaspoon
METHOD
Wash and cut tomatoes into quarters.
Peel, wash and chop garlic.
Peel, wash and cut carrots into roundels.
Wash and finely chop celery.
Peel, wash and slice onion. Wash basil leaves and cut into thin strips.
Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
Add the chopped garlic and celery, stir-fry briefly.
Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water.
Bring it to a boil.
Cook for ten to fifteen minutes covered with a lid.
Strain the blended mixture through a strainer.
Reserve the liquid.
Remove peppercorns and bay leaf from the residue and allow it to cool.
Blend in a mixer to get a smooth puree.
Pass it through a sieve or strainer.
Add the reserved liquid to the pureed tomatoes and adjust the consistency.
Put it back on heat.
Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.
Just before serving, add the basil leaves.
SABZI MAKAI KALI MIRCH KA SHORBA
Vegetable, Sweetcorn and pepper soup.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Red capsicum , seeded, 1/2 cm cubes 1/4 medium
Yellow capsicum , seeded, 1/2 cm cubes 1/4 medium
Carrot, 1/2 cm cubes , blanched 1/2
Broccoli 4-5 florets
French beans, 1/2 cm pieces 4-5
Sweet corn kernels, crushed 1 cup
Olive oil 1 tablespoon
Garlic, finely chopped 5-6 cloves
Black peppercorns, crushed 5-6
FOR VEGETABLE STOCK
Cloves 2
Bay leaf 1
Black peppercorns, crushed 7-8
Salt to taste
Carrot, roughly chopped 1/2
Cauliflower 3-4 florets
Onion , roughly chopped 1 medium
Ginger, roughly chopped 1 inch piece
METHOD
Boil five cups of water in a deep pan.
Add all the ingredients for the vegetable stock and simmer for half an hour.
Strain and discard the residue.
Heat oil in a deep pan, add garlic and sauté for five seconds.
Add the strained stock and bring it to a boil.
Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
Add red capsicum, yellow capsicum, carrot, broccoli and French beans.
Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
Garnish with the remaining crushed black peppercorns and serve piping hot.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Red capsicum , seeded, 1/2 cm cubes 1/4 medium
Yellow capsicum , seeded, 1/2 cm cubes 1/4 medium
Carrot, 1/2 cm cubes , blanched 1/2
Broccoli 4-5 florets
French beans, 1/2 cm pieces 4-5
Sweet corn kernels, crushed 1 cup
Olive oil 1 tablespoon
Garlic, finely chopped 5-6 cloves
Black peppercorns, crushed 5-6
FOR VEGETABLE STOCK
Cloves 2
Bay leaf 1
Black peppercorns, crushed 7-8
Salt to taste
Carrot, roughly chopped 1/2
Cauliflower 3-4 florets
Onion , roughly chopped 1 medium
Ginger, roughly chopped 1 inch piece
METHOD
Boil five cups of water in a deep pan.
Add all the ingredients for the vegetable stock and simmer for half an hour.
Strain and discard the residue.
Heat oil in a deep pan, add garlic and sauté for five seconds.
Add the strained stock and bring it to a boil.
Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
Add red capsicum, yellow capsicum, carrot, broccoli and French beans.
Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
Garnish with the remaining crushed black peppercorns and serve piping hot.
PALAK SHORBA
A spiced up delicious, nutritious spinach soup.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Spinach 2 bunches
Oil 2 tablespoons
Bay leaves 2
Cinnamon 1 inch stick
Black cardamoms 2
Cloves 3-4
Black peppercorns 4-5
Cumin seeds 1/2 teaspoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Refined flour (maida) 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh cream 2 tablespoons
METHOD
Break the stems of the spinach leaves and blanch in plenty of water.
Drain and refresh in cold water.
Heat oil in a pan.
Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute.
Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes.
Put the blanched spinach leaves in a blender and blend with some water.
Add ginger to the pan and sauté.
Add some refined flour and stir.
Add spinach puree and enough water to correct the consistency.
Add salt and bring the mixture to a boil.
Add garam masala powder and lemon juice.
Mix and strain.
Serve piping hot.
You can also serve with a dash of cream.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Spinach 2 bunches
Oil 2 tablespoons
Bay leaves 2
Cinnamon 1 inch stick
Black cardamoms 2
Cloves 3-4
Black peppercorns 4-5
Cumin seeds 1/2 teaspoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Refined flour (maida) 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh cream 2 tablespoons
METHOD
Break the stems of the spinach leaves and blanch in plenty of water.
Drain and refresh in cold water.
Heat oil in a pan.
Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute.
Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes.
Put the blanched spinach leaves in a blender and blend with some water.
Add ginger to the pan and sauté.
Add some refined flour and stir.
Add spinach puree and enough water to correct the consistency.
Add salt and bring the mixture to a boil.
Add garam masala powder and lemon juice.
Mix and strain.
Serve piping hot.
You can also serve with a dash of cream.
MULLIGATAWNY SOUP
Soup made from dal, rice and peppercorns, a delicacy with great taste.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 6 tablespoons
Rice 3 tablespoons
Garlic, peeled 2 cloves
Ginger, peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion , finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns, crushed 1/2 teaspoon
Rice, boiled 1 tablespoon
METHOD
Soak the lentils and rice in water.
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Heat ghee in a pan, add bay leaf and chopped onions.
Sauté for a minute on high heat.
Add soaked dal and rice.
Mix and then add the ground paste and a little water.
Mix and add little salt.
When the soup comes to a boil cover and cook till the rice and dal is done.
Strain and bring the soup to a boil again.
Add tamarind pulp, coconut milk and stir.
Add garam masala powder and mix well.
Boil for some time then add crushed pepper corns.
Garnish with boiled rice and serve hot.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 6 tablespoons
Rice 3 tablespoons
Garlic, peeled 2 cloves
Ginger, peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion , finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns, crushed 1/2 teaspoon
Rice, boiled 1 tablespoon
METHOD
Soak the lentils and rice in water.
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Heat ghee in a pan, add bay leaf and chopped onions.
Sauté for a minute on high heat.
Add soaked dal and rice.
Mix and then add the ground paste and a little water.
Mix and add little salt.
When the soup comes to a boil cover and cook till the rice and dal is done.
Strain and bring the soup to a boil again.
Add tamarind pulp, coconut milk and stir.
Add garam masala powder and mix well.
Boil for some time then add crushed pepper corns.
Garnish with boiled rice and serve hot.
MIXED DAL SHORBA
A mixed lentil creamy soup.
Preparation Time : 5 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Split green gram skinless (dhuli moong dal), boiled 1/4 cup
Split Bengal gram (chana dal), boiled 1/4 cup
Oil 4 tablespoons
Garlic, crushed 2 cloves
Salt to taste
White pepper powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Lemon juice 2 tablespoons
Curry leaves 10
Spring onions with greens, chopped 2 stalks
METHOD
Grind boiled moong dal and chana dal with a little water to a coarse paste.
Add three cups of water to the ground paste and stir gently.
Heat oil in a pan.
Add crushed garlic and sauté.
Add the ground dals.
Add salt and white pepper powder.
Mix well. Add cumin powder, lemon juice and curry leaves.
Mix well. Let it simmer for five minutes.
Add spring onions along with the leaves.
Serve piping hot.
Preparation Time : 5 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Split green gram skinless (dhuli moong dal), boiled 1/4 cup
Split Bengal gram (chana dal), boiled 1/4 cup
Oil 4 tablespoons
Garlic, crushed 2 cloves
Salt to taste
White pepper powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Lemon juice 2 tablespoons
Curry leaves 10
Spring onions with greens, chopped 2 stalks
METHOD
Grind boiled moong dal and chana dal with a little water to a coarse paste.
Add three cups of water to the ground paste and stir gently.
Heat oil in a pan.
Add crushed garlic and sauté.
Add the ground dals.
Add salt and white pepper powder.
Mix well. Add cumin powder, lemon juice and curry leaves.
Mix well. Let it simmer for five minutes.
Add spring onions along with the leaves.
Serve piping hot.
MINTED GREEN PEAS SOUP WITH CORN PEARLS
A healthy and delicious mint, green peas and corn soup.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Fresh mint leaves 10-12
Green peas, shelled 1 cup
Sweet corn niblets 1/4 cup
Vegetable stock 3 cups
Butter 1 tablespoon
Garlic, finely chopped 2-3 cloves
Onion , finely chopped 1 small
Salt to taste
White pepper powder 1/4 teaspoon
Milk 1 cup
METHOD
Put green peas in a mixer jar.
Add fresh mint leaves and a little vegetable stock and blend till smooth.
Heat butter in a pan, add garlic and onion and sauté for two minutes.
Add the green pea puree, salt and white pepper powder and stir.
Bring it to a boil.
Heat another pan, add sweet corn niblets, half a cup of water and salt and boil.
Cool the pea mixture a little and blend again.
Transfer into a pan and add the remaining stock.
Heat.
Add milk and stir and bring to a boil.
Divide the boiled sweet corn into individual soup bowls and then pour over the pea soup.
Serve piping hot.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Fresh mint leaves 10-12
Green peas, shelled 1 cup
Sweet corn niblets 1/4 cup
Vegetable stock 3 cups
Butter 1 tablespoon
Garlic, finely chopped 2-3 cloves
Onion , finely chopped 1 small
Salt to taste
White pepper powder 1/4 teaspoon
Milk 1 cup
METHOD
Put green peas in a mixer jar.
Add fresh mint leaves and a little vegetable stock and blend till smooth.
Heat butter in a pan, add garlic and onion and sauté for two minutes.
Add the green pea puree, salt and white pepper powder and stir.
Bring it to a boil.
Heat another pan, add sweet corn niblets, half a cup of water and salt and boil.
Cool the pea mixture a little and blend again.
Transfer into a pan and add the remaining stock.
Heat.
Add milk and stir and bring to a boil.
Divide the boiled sweet corn into individual soup bowls and then pour over the pea soup.
Serve piping hot.
MATAR KA SHORBA
Green pea soup – delicious and nutritious.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Green peas, shelled 500 grams
Ginger 2 one-inch pieces
Garlic 8-10 cloves
Green chillies 2
Ghee 3 tablespoons
Cumin seeds 1/2 teaspoon
Onion , finely chopped 1 medium
Bay leaves 2
Salt to taste
Fresh cream 1/4 cup
METHOD
Wash and boil green peas in two cups of water.
Blend in a blender to make a smooth puree.
Grind ginger, garlic and green chillies to a paste.
Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute.
Add onion and sauté till it turns a light pink.
Add ginger-garlic-green chilli paste.
Sauté for one to two minutes.
Add green peas puree.
Cook for five minutes, stirring continuously.
Add three cups of water and bring to a boil.
Season with salt and stir.
Remove bay leaves and discard.
Reduce heat and cook further for five minutes.
This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
Stir in fresh cream and serve hot garnished with a swirl of cream.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Green peas, shelled 500 grams
Ginger 2 one-inch pieces
Garlic 8-10 cloves
Green chillies 2
Ghee 3 tablespoons
Cumin seeds 1/2 teaspoon
Onion , finely chopped 1 medium
Bay leaves 2
Salt to taste
Fresh cream 1/4 cup
METHOD
Wash and boil green peas in two cups of water.
Blend in a blender to make a smooth puree.
Grind ginger, garlic and green chillies to a paste.
Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute.
Add onion and sauté till it turns a light pink.
Add ginger-garlic-green chilli paste.
Sauté for one to two minutes.
Add green peas puree.
Cook for five minutes, stirring continuously.
Add three cups of water and bring to a boil.
Season with salt and stir.
Remove bay leaves and discard.
Reduce heat and cook further for five minutes.
This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
Stir in fresh cream and serve hot garnished with a swirl of cream.
LEMONGRASS INFUSED CHICKEN AND CILANTRO SOUP
A delicious soup made of chicken and lemon.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Lemon grass, sliced 2 inch stalk
Chicken, 1/2 inch pieces 400 grams
Cilantro, roughly chopped 3 tablespoons
Chicken stock 4 cups
Button mushrooms, sliced 3
Ginger, sliced 2 inch piece
Onion , roughly chopped 1 medium
Kaffir lime leaves, torn 2-3
Red capsicum, seeded and sliced 1 medium
Salt to taste
Lemon juice 1 tablespoon
Fresh red chillies, diagonally sliced 2
METHOD
Pour chicken stock into a pan and heat.
Add mushrooms, ginger, onion, bruised Kaffir lime leaves and red capsicum and bring to a boil.
Add chicken and cook.
Add lemon grass, half the coriander leaves, salt, lemon juice and fresh red chillies.
Cook till chicken is done.
Pour into a soup bowl.
Garnish with the remaining coriander leaves and serve piping hot.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Lemon grass, sliced 2 inch stalk
Chicken, 1/2 inch pieces 400 grams
Cilantro, roughly chopped 3 tablespoons
Chicken stock 4 cups
Button mushrooms, sliced 3
Ginger, sliced 2 inch piece
Onion , roughly chopped 1 medium
Kaffir lime leaves, torn 2-3
Red capsicum, seeded and sliced 1 medium
Salt to taste
Lemon juice 1 tablespoon
Fresh red chillies, diagonally sliced 2
METHOD
Pour chicken stock into a pan and heat.
Add mushrooms, ginger, onion, bruised Kaffir lime leaves and red capsicum and bring to a boil.
Add chicken and cook.
Add lemon grass, half the coriander leaves, salt, lemon juice and fresh red chillies.
Cook till chicken is done.
Pour into a soup bowl.
Garnish with the remaining coriander leaves and serve piping hot.
LEMON AND CORIANDER SOUP
An herbed flavour tangy soup.
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Lemon juice 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Oil 2 tablespoons
Onion , chopped 1 medium
Spring onion bulb , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5 cloves
Gram flour (besan) 2 tablespoons
Vegetable stock 4 1/2 cups
Cabbage, chopped 1/4 small
Carrot, cubed 1 medium
Black peppercorns, crushed 7-8
Salt to taste
METHOD
Reserve the stems of coriander leaves.
Heat oil in a pan.
Add onion, spring onion bulb, ginger and garlic and sauté till translucent.
Add gram flour and continue to sauté till you get a nice aroma.
Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.
Add crushed peppercorns and continue to boil.
Add half of the chopped coriander leaves and cook for five to ten minutes.
Strain and keep aside cooked vegetables.
Heat the strained soup.
Add salt, lemon juice and bring to a boil again.
Season with the remaining chopped coriander leaves and serve hot.
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Lemon juice 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Oil 2 tablespoons
Onion , chopped 1 medium
Spring onion bulb , chopped 1 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5 cloves
Gram flour (besan) 2 tablespoons
Vegetable stock 4 1/2 cups
Cabbage, chopped 1/4 small
Carrot, cubed 1 medium
Black peppercorns, crushed 7-8
Salt to taste
METHOD
Reserve the stems of coriander leaves.
Heat oil in a pan.
Add onion, spring onion bulb, ginger and garlic and sauté till translucent.
Add gram flour and continue to sauté till you get a nice aroma.
Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.
Add crushed peppercorns and continue to boil.
Add half of the chopped coriander leaves and cook for five to ten minutes.
Strain and keep aside cooked vegetables.
Heat the strained soup.
Add salt, lemon juice and bring to a boil again.
Season with the remaining chopped coriander leaves and serve hot.
LEMON & PEPPER SOUP
An vegetable soup with lemon and and pepper both combination makes the soup tasty.
Preparation Time : 1 minutes
Cooking Time : 12 minutes
Servings : 4
INGREDIENTS
Lemon juice 2 tablespoons
Black peppercorns, crushed 1/2 teaspoon
Oil 1 teaspoon
Gram flour (besan) 1 tablespoon
Carrot, sliced thinly 1 medium
Cabbage, shredded 1/4 small
Mushrooms, sliced 4-6
Green capsicum, seeded and chopped 1 medium
Tomato, chopped 1 medium
Salt to taste
Vegetable stock 4-5 cups
Bean sprouts 1/2 cup
METHOD
Heat oil in a saucepan, add besan and stir-fry briefly.
Add carrot, cabbage and mushrooms and stir.
Add capsicum, tomato and salt.
Stir for a minute.
Add vegetable stock and let it come to a boil.
Simmer for two to three minutes.
Add crushed black peppercorns and take off heat.
Add bean sprouts and lemon juice.
Stir and serve piping hot.
Preparation Time : 1 minutes
Cooking Time : 12 minutes
Servings : 4
INGREDIENTS
Lemon juice 2 tablespoons
Black peppercorns, crushed 1/2 teaspoon
Oil 1 teaspoon
Gram flour (besan) 1 tablespoon
Carrot, sliced thinly 1 medium
Cabbage, shredded 1/4 small
Mushrooms, sliced 4-6
Green capsicum, seeded and chopped 1 medium
Tomato, chopped 1 medium
Salt to taste
Vegetable stock 4-5 cups
Bean sprouts 1/2 cup
METHOD
Heat oil in a saucepan, add besan and stir-fry briefly.
Add carrot, cabbage and mushrooms and stir.
Add capsicum, tomato and salt.
Stir for a minute.
Add vegetable stock and let it come to a boil.
Simmer for two to three minutes.
Add crushed black peppercorns and take off heat.
Add bean sprouts and lemon juice.
Stir and serve piping hot.
GAJAR SHORBA WITH CRISP SPINACH AND TOASTED SESAME
Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Carrots, grated 5 medium
Fresh spinach leaves (palak), shredded 2 cups
Sesame seeds (til), toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic, chopped 4 cloves
Ginger, chopped 1 inch piece
Vegetable stock 4 cups
Potato, boiled and mashed 1
Black peppercorns, crushed 2 teaspoons
Salt to taste
Oil to deep fry
METHOD
Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots.
Add one cup stock and cook till the carrots are soft.
Remove from heat, cool and puree.
Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.
Cook, stirring continuously, till soup comes to a boil and is well blended.
Pass the soup through a strainer.
For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp.
Drain on absorbent paper.
Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds.
Serve immediately.
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Carrots, grated 5 medium
Fresh spinach leaves (palak), shredded 2 cups
Sesame seeds (til), toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic, chopped 4 cloves
Ginger, chopped 1 inch piece
Vegetable stock 4 cups
Potato, boiled and mashed 1
Black peppercorns, crushed 2 teaspoons
Salt to taste
Oil to deep fry
METHOD
Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots.
Add one cup stock and cook till the carrots are soft.
Remove from heat, cool and puree.
Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.
Cook, stirring continuously, till soup comes to a boil and is well blended.
Pass the soup through a strainer.
For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp.
Drain on absorbent paper.
Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds.
Serve immediately.
CHILLED CUCUMBER & BUTTERMILK SOUP
Preparation Time : 2 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Cucumbers, chopped 2 peeled medium
Buttermilk 3 cups
Ginger, chopped 1/2 inch piece
Green chillies, chopped 1-2
Salt to taste
White pepper powder 1/2 teaspoon
Fresh mint leaves 6-8 leaves
Fresh mint leaves to garnish
Lemon juice 2 teaspoons
METHOD
Take chopped cucumber in a blender.
Add ginger, green chilli, salt, white pepper powder and mint leaves and blend till smooth.
Add buttermilk, lemon juice and blend again.
Transfer into a serving bowl and chill.
Garnish with mint leaves and serve.
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Cucumbers, chopped 2 peeled medium
Buttermilk 3 cups
Ginger, chopped 1/2 inch piece
Green chillies, chopped 1-2
Salt to taste
White pepper powder 1/2 teaspoon
Fresh mint leaves 6-8 leaves
Fresh mint leaves to garnish
Lemon juice 2 teaspoons
METHOD
Take chopped cucumber in a blender.
Add ginger, green chilli, salt, white pepper powder and mint leaves and blend till smooth.
Add buttermilk, lemon juice and blend again.
Transfer into a serving bowl and chill.
Garnish with mint leaves and serve.
DAL SOUP WITH TOMATO
Healthy dal soup topped with toasted brown bread cut in the shape of hearts
Preparation Time : 20-30 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Ripe red tomatoes, quartered 6 medium
Split green gram skinless (dhuli moong dal) , soaked 1/2 cup
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Onion , sliced 1 small
Ginger, sliced 1 inch piece
Garlic, sliced 2 cloves
Salt to taste
White pepper powder to taste
Brown bread 4 slices
Fresh coriander leaves 4 sprigs
METHOD
Heat oil in a deep pan.
Add cumin seeds, onion, ginger and garlic and sauté till lightly browned.
Add moong dal and sauté for a minute.
Add three cups of water and bring the mixture to a boil.
Add salt and pepper powder and stir.
Add tomatoes and mix.
Cover and cook till the dal is completely cooked.
Cut the brown bread slices into heart shaped pieces with a cookie cutter.
Heat a pan and toast the bread hearts till golden and crisp.
Strain the dal mixture and blend the solids into a smooth puree.
Pass the puree through a sieve into a deep pan.
Add the strained stock and mix.
Bring the mixture to a boil.
Adjust seasoning.
Pour the soup into individual soup bowls, garnish with the toasted bread hearts and coriander sprigs and serve hot.
Preparation Time : 20-30 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Ripe red tomatoes, quartered 6 medium
Split green gram skinless (dhuli moong dal) , soaked 1/2 cup
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Onion , sliced 1 small
Ginger, sliced 1 inch piece
Garlic, sliced 2 cloves
Salt to taste
White pepper powder to taste
Brown bread 4 slices
Fresh coriander leaves 4 sprigs
METHOD
Heat oil in a deep pan.
Add cumin seeds, onion, ginger and garlic and sauté till lightly browned.
Add moong dal and sauté for a minute.
Add three cups of water and bring the mixture to a boil.
Add salt and pepper powder and stir.
Add tomatoes and mix.
Cover and cook till the dal is completely cooked.
Cut the brown bread slices into heart shaped pieces with a cookie cutter.
Heat a pan and toast the bread hearts till golden and crisp.
Strain the dal mixture and blend the solids into a smooth puree.
Pass the puree through a sieve into a deep pan.
Add the strained stock and mix.
Bring the mixture to a boil.
Adjust seasoning.
Pour the soup into individual soup bowls, garnish with the toasted bread hearts and coriander sprigs and serve hot.
DAL SHORBA
A lentil creamy soup.
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Split green gram skinless (dhuli moong dal) 1/2 cup
Onion , chopped 1/4 medium
Ginger, chopped 1 inch piece
Garlic, chopped 2 cloves
Green chillies, chopped 2
Turmeric powder 1/2 teaspoon
Salt to taste
Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.
Add five cups of water and bring it to a boil.
Simmer for fifteen minutes.
Remove scum from the top from time to time.
Cook until dal is very soft.
Pass a through a soup strainer.
Set aside. Heat butter in a pan.
Add cumin seeds.
Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.
Add pureed dal, add water to correct consistency, if required.
Bring it to a boil.
Add lemon juice.
Serve piping hot garnished with finely chopped coriander leaves
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Split green gram skinless (dhuli moong dal) 1/2 cup
Onion , chopped 1/4 medium
Ginger, chopped 1 inch piece
Garlic, chopped 2 cloves
Green chillies, chopped 2
Turmeric powder 1/2 teaspoon
Salt to taste
Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.
Add five cups of water and bring it to a boil.
Simmer for fifteen minutes.
Remove scum from the top from time to time.
Cook until dal is very soft.
Pass a through a soup strainer.
Set aside. Heat butter in a pan.
Add cumin seeds.
Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.
Add pureed dal, add water to correct consistency, if required.
Bring it to a boil.
Add lemon juice.
Serve piping hot garnished with finely chopped coriander leaves
DAHI SHORBA
A tangy vegetable soup.
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Yogurt 1 cup
Gram flour (besan) 2 teaspoons
Green chillies, chopped 1-2
Ginger 1 inch piece
Sugar 1/4 teaspoon
Salt to taste
Pure ghee 2 teaspoons
Cumin seeds 1 teaspoon
Carrot, chopped 1 medium
French beans, chopped 4-6
Green capsicum, chopped 1 medium
Cauliflower, chopped 5-6 florets
Green peas, shelled 2 tablespoons
METHOD
Grind green chillies and ginger to a fine paste.
Whisk yogurt with three cups water.
Add besan, green chilli-ginger paste, sugar and salt and blend well.
Heat desi ghee in a thick-bottomed vessel, add cumin seeds and stir-fry until it changes colour.
Add chopped carrot, French beans, capsicum, cauliflower and green peas.
Stir well and sauté vegetables for two to three minutes. Stir in the yogurt mixture, bring to a boil, reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency.
Adjust seasoning and serve hot.
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Yogurt 1 cup
Gram flour (besan) 2 teaspoons
Green chillies, chopped 1-2
Ginger 1 inch piece
Sugar 1/4 teaspoon
Salt to taste
Pure ghee 2 teaspoons
Cumin seeds 1 teaspoon
Carrot, chopped 1 medium
French beans, chopped 4-6
Green capsicum, chopped 1 medium
Cauliflower, chopped 5-6 florets
Green peas, shelled 2 tablespoons
METHOD
Grind green chillies and ginger to a fine paste.
Whisk yogurt with three cups water.
Add besan, green chilli-ginger paste, sugar and salt and blend well.
Heat desi ghee in a thick-bottomed vessel, add cumin seeds and stir-fry until it changes colour.
Add chopped carrot, French beans, capsicum, cauliflower and green peas.
Stir well and sauté vegetables for two to three minutes. Stir in the yogurt mixture, bring to a boil, reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency.
Adjust seasoning and serve hot.
CHICKEN SHORBA
A simple but very flavourful extract of chicken bones, speciality soup from North
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Chicken bones 500 grams
Boneless chicken 100 grams
Onion 1 medium
Carrot 1 medium
Celery 1 stalk
Garlic 4-5 cloves
Fresh coriander leaves a few sprigs
Bay leaf 1
Black cardamoms 2
Cloves 5
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Black peppercorns, crushed 1/4 teaspoon
Salt to taste
METHOD
Clean and wash chicken bones.
Clean, wash and cut boneless chicken into half centimeter sized pieces.
Peel, wash and slice onion.
Peel, wash and slice carrot and celery.
Peel, wash and chop garlic.
Clean, wash and chop coriander leaves.
Put chicken bones in a pot, add four cups of water, sliced onion, sliced carrot, celery slices, bay leaf, black cardamoms, cloves and cook till it is reduced to two and a half cups.
Strain and keep aside.
Heat oil, add cumin seeds, chopped garlic, cook for a minute and then add reduced chicken stock, chicken pieces, crushed peppercorns and salt.
Cook till the chicken pieces are tender. This shorba can be garnished with chopped coriander leaves.
Serve hot.
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Chicken bones 500 grams
Boneless chicken 100 grams
Onion 1 medium
Carrot 1 medium
Celery 1 stalk
Garlic 4-5 cloves
Fresh coriander leaves a few sprigs
Bay leaf 1
Black cardamoms 2
Cloves 5
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Black peppercorns, crushed 1/4 teaspoon
Salt to taste
METHOD
Clean and wash chicken bones.
Clean, wash and cut boneless chicken into half centimeter sized pieces.
Peel, wash and slice onion.
Peel, wash and slice carrot and celery.
Peel, wash and chop garlic.
Clean, wash and chop coriander leaves.
Put chicken bones in a pot, add four cups of water, sliced onion, sliced carrot, celery slices, bay leaf, black cardamoms, cloves and cook till it is reduced to two and a half cups.
Strain and keep aside.
Heat oil, add cumin seeds, chopped garlic, cook for a minute and then add reduced chicken stock, chicken pieces, crushed peppercorns and salt.
Cook till the chicken pieces are tender. This shorba can be garnished with chopped coriander leaves.
Serve hot.
Guduguda Tarkari
Preparation For : 4 People
Preparation Time : 60 Minuites (Approx)
Ingredients:
Baigana ( Brinjal/Eggplant ) - 400 gm
Kakharu ( Pumpkin ) - 250 gm
Kandamula ( Sweet Potato ) - 200 gm
Simba ( Bean ) - 250 gm
Kancha Harad ( Raw red gram ) - 250 gm
Mati Aaloo ( Yam ) - 300 gm
Kancha Kadalee ( Raw Banana ) - 200 gm
Palanga Saga ( Spinach ) - 250 gm
Kancha Matar ( Pea ) - 200 gm
Gota Muga (Green Lentil ) - 50 gm
Nadia Cora ( Shredded Coconut ) - 1 cup
Khira ( Milk ) - 250 ml
Biri ( Black gram) - 150 gm
Gua ghee ( Pure Ghee ) - 100 gm
Chini ( Sugar ) - 2tsp
Jeera ( Cumin Seeds ) - 2 tsp
Luna ( Salt ) - to taste
Method:
To start with, soak the black gram for 2 hours. then wash it properly and make a fine and thick batter out of it. Add salt to taste to the batter , mix it well and keep it aside.
Peel off the raw red gram and bean , take out the nibelet.
Cut all the vegetables into small cubes and chop the spinach into medium pieces.
Heat ghee in a pan and deep fry the balls made out of the batter prepared until it is crisp and golden brown.
Heat ghee (2 tps) in another pan, add cumin seeds and allow spluttering. Then add the milk and water (200ml) to it.
Add all the vegetables and green lentil to the boiling milk.
Then add shredded coconut and salt to taste to the above vegetables and stir it well.
Cover the lid and cook until the vegetables become tender.
Then add the spinach.
Boil the above mixture for 5 minutes, and lastly add the pakodas to it.
Cook the above mixture for 2 minutes and serve it hot.
Preparation Time : 60 Minuites (Approx)
Ingredients:
Baigana ( Brinjal/Eggplant ) - 400 gm
Kakharu ( Pumpkin ) - 250 gm
Kandamula ( Sweet Potato ) - 200 gm
Simba ( Bean ) - 250 gm
Kancha Harad ( Raw red gram ) - 250 gm
Mati Aaloo ( Yam ) - 300 gm
Kancha Kadalee ( Raw Banana ) - 200 gm
Palanga Saga ( Spinach ) - 250 gm
Kancha Matar ( Pea ) - 200 gm
Gota Muga (Green Lentil ) - 50 gm
Nadia Cora ( Shredded Coconut ) - 1 cup
Khira ( Milk ) - 250 ml
Biri ( Black gram) - 150 gm
Gua ghee ( Pure Ghee ) - 100 gm
Chini ( Sugar ) - 2tsp
Jeera ( Cumin Seeds ) - 2 tsp
Luna ( Salt ) - to taste
Method:
To start with, soak the black gram for 2 hours. then wash it properly and make a fine and thick batter out of it. Add salt to taste to the batter , mix it well and keep it aside.
Peel off the raw red gram and bean , take out the nibelet.
Cut all the vegetables into small cubes and chop the spinach into medium pieces.
Heat ghee in a pan and deep fry the balls made out of the batter prepared until it is crisp and golden brown.
Heat ghee (2 tps) in another pan, add cumin seeds and allow spluttering. Then add the milk and water (200ml) to it.
Add all the vegetables and green lentil to the boiling milk.
Then add shredded coconut and salt to taste to the above vegetables and stir it well.
Cover the lid and cook until the vegetables become tender.
Then add the spinach.
Boil the above mixture for 5 minutes, and lastly add the pakodas to it.
Cook the above mixture for 2 minutes and serve it hot.
Mula Bati Basa
Preparation For : 4 People
Preparation Time : 25 Minuites (Approx)
Ingredients:
Mula ( Radish ) ,diced into small pieces - 500 gm
Bilati baigana ( Tomatoes ) ,finely chopped - 75gm
Ada ( Ginger ) ,finely chopped -½ inch
Kancha Lanka ( Green Chilies ) ,finely chopped -2pcs
Dhania Patra ( Coriander Leaves ),finely chopped -15grm
Haladi Gunda ( Turmeric Powder ) - ½ tsp
Sorisa batta ( Mustards paste ) - 4tsp
Sorisa tela ( Mustard oil ) -2tbsp
Salt - to taste
Method:
Heat a pan ,put oil ,add diced raddish and sauté.
Add mustard paste,finely chopped tomatoes,ginger,green chillies,coriander leaves , haldi powder,salt to taste, mix it well and stir fry it.
Cover the lid till it gets cooked with frequent stie in between.
Garnish it with finely chopped green coriander leaves and serve hot.
Preparation Time : 25 Minuites (Approx)
Ingredients:
Mula ( Radish ) ,diced into small pieces - 500 gm
Bilati baigana ( Tomatoes ) ,finely chopped - 75gm
Ada ( Ginger ) ,finely chopped -½ inch
Kancha Lanka ( Green Chilies ) ,finely chopped -2pcs
Dhania Patra ( Coriander Leaves ),finely chopped -15grm
Haladi Gunda ( Turmeric Powder ) - ½ tsp
Sorisa batta ( Mustards paste ) - 4tsp
Sorisa tela ( Mustard oil ) -2tbsp
Salt - to taste
Method:
Heat a pan ,put oil ,add diced raddish and sauté.
Add mustard paste,finely chopped tomatoes,ginger,green chillies,coriander leaves , haldi powder,salt to taste, mix it well and stir fry it.
Cover the lid till it gets cooked with frequent stie in between.
Garnish it with finely chopped green coriander leaves and serve hot.
Simba Rai
Preparation For : 4 People
Preparation Time : 25 Minuites (Approx)
Ingredients:
Simba ( Bean ) - 350 grm
Bilati Baigana ( Tomatoes ) - 350grm
Sorisha ( Mustard seeds ) - 4tps
Rasuna ( Galrlic ) - 6 cloves
Jeera ( Cumin Seeds ) - 1 btps
Sukhila Lanka ( Dry Chilies ) - 2pcs
Bhusanga Patra ( Curry Leaves ) - 15grm
Haladi Gunda ( Turmeric Powder ) - ½ tps
Sorisa Tela ( Mustard oil ) - 2btps
Salt to taste
Method:
To start with, chop the simba ( bean ) and tomatoes ( bilati baigana ) into small pieces .
Make a fine paste of mustard seeds ( 3 btps ), cumin seeds ( 1/2 btps ),dry chilies ( 1 pc ) and garlic.
Take a deep pan, boil one cup of water, add pieces of simba and salt to taste and boil it till it gets cooked.
Heat oil in a frying pan, add mustard seeds, cumin seeds, dry chilies and curry leave.
After it starts spluttering add tomatoes and fry it.
Then add the prepared paste and turmeric powder to it. Stir it continuously for sometime.
Then add the boiled simba to the above paste and frequently stir till the simba blends well with the paste.
Add water ( 2 cup ) to it and salt to taste, stir well and cover the lid.
Cook on a lower flame for 10 minutes.
Serve it hot.
Preparation Time : 25 Minuites (Approx)
Ingredients:
Simba ( Bean ) - 350 grm
Bilati Baigana ( Tomatoes ) - 350grm
Sorisha ( Mustard seeds ) - 4tps
Rasuna ( Galrlic ) - 6 cloves
Jeera ( Cumin Seeds ) - 1 btps
Sukhila Lanka ( Dry Chilies ) - 2pcs
Bhusanga Patra ( Curry Leaves ) - 15grm
Haladi Gunda ( Turmeric Powder ) - ½ tps
Sorisa Tela ( Mustard oil ) - 2btps
Salt to taste
Method:
To start with, chop the simba ( bean ) and tomatoes ( bilati baigana ) into small pieces .
Make a fine paste of mustard seeds ( 3 btps ), cumin seeds ( 1/2 btps ),dry chilies ( 1 pc ) and garlic.
Take a deep pan, boil one cup of water, add pieces of simba and salt to taste and boil it till it gets cooked.
Heat oil in a frying pan, add mustard seeds, cumin seeds, dry chilies and curry leave.
After it starts spluttering add tomatoes and fry it.
Then add the prepared paste and turmeric powder to it. Stir it continuously for sometime.
Then add the boiled simba to the above paste and frequently stir till the simba blends well with the paste.
Add water ( 2 cup ) to it and salt to taste, stir well and cover the lid.
Cook on a lower flame for 10 minutes.
Serve it hot.
Phula Kobi Tarkari
Preparation For : 4 People
Preparation Time : 40 Minuites (Approx)
Ingredients:
Phula Kobi ( Cauliflower ) - 1kg
Alu ( Potatoes ) - 200 grm
Piaja ( Onion ) - 200grm
Ada ( Ginger ) - 1inch
Rasuna ( Garlic ) - 15 cloves
Matara ( Green Pea ) - 100 grm
Bilati Baigana ( Tomato ) - 100grm
Lanka Gunda ( Chili Powder ) - 1tps
Jeera Gunda ( Cumin Powder ) - 1tps
Dhania Gunda ( Coriander powder ) - 1tps
Haladi Gunda ( Turmeric powder ) - 1 tsp
Dhania Patra ( Coriander leaves ) - 40 gm
Tela ( Refined oil ) - 75 grm
Luna ( Salt ) to taste
Method:
To start with , make a fine paste of onion, garlic and ginger.
Remove the leaves and stem of the cauliflower and cut it into pieces (florets). Peel off the potatoes and cut into cubes .
Remove the niblets and take out the green peas . Finely chop the tomatoes and coriander leaves.
Heat oil (3btps) in a pan, add cauliflower and salt to taste and fry till it turns light brown, take it out and keep it aside.
Again heat oil (1btps) in the same pan. Fry the potatoes till it turns golden brown and take it out of the pan.
Heat the rest of the oil in the pan and add the prepared paste .
Add turmeric powder, chili powder, cumin powder , coriander powder to it. Fry the paste with frequent stirring over medium flame till it turns light brown.
Add the tomatoes and stir well.
Add the fried cauliflower florets, the potatoes cubes, green peas and continue stirring till it gets properly mixed with the paste.
Then add 3-4 cups of water , salt to taste , stir well and cover it with a lid.
Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
Finally remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.
Preparation Time : 40 Minuites (Approx)
Ingredients:
Phula Kobi ( Cauliflower ) - 1kg
Alu ( Potatoes ) - 200 grm
Piaja ( Onion ) - 200grm
Ada ( Ginger ) - 1inch
Rasuna ( Garlic ) - 15 cloves
Matara ( Green Pea ) - 100 grm
Bilati Baigana ( Tomato ) - 100grm
Lanka Gunda ( Chili Powder ) - 1tps
Jeera Gunda ( Cumin Powder ) - 1tps
Dhania Gunda ( Coriander powder ) - 1tps
Haladi Gunda ( Turmeric powder ) - 1 tsp
Dhania Patra ( Coriander leaves ) - 40 gm
Tela ( Refined oil ) - 75 grm
Luna ( Salt ) to taste
Method:
To start with , make a fine paste of onion, garlic and ginger.
Remove the leaves and stem of the cauliflower and cut it into pieces (florets). Peel off the potatoes and cut into cubes .
Remove the niblets and take out the green peas . Finely chop the tomatoes and coriander leaves.
Heat oil (3btps) in a pan, add cauliflower and salt to taste and fry till it turns light brown, take it out and keep it aside.
Again heat oil (1btps) in the same pan. Fry the potatoes till it turns golden brown and take it out of the pan.
Heat the rest of the oil in the pan and add the prepared paste .
Add turmeric powder, chili powder, cumin powder , coriander powder to it. Fry the paste with frequent stirring over medium flame till it turns light brown.
Add the tomatoes and stir well.
Add the fried cauliflower florets, the potatoes cubes, green peas and continue stirring till it gets properly mixed with the paste.
Then add 3-4 cups of water , salt to taste , stir well and cover it with a lid.
Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
Finally remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.
Pariba Ghanta
Preparation For : 4 People
Preparation Time : 45 Minuites (Approx)
Ingredients:
Phula kobi ( Cauliflower ) - 1 medium size
Gajar ( Carrot ) – 2 medium size
Beat ( Turnip ) - 1 medium
Matara ( Green Pea ) - 250gm
Alu ( Potato ) - 4 medium size
Bilati Baigana ( Tomatoes ) - 2 medium size
Piaja ( Onion ) - 2 medium size
Rasuna ( Garlic ) - 5 cloves
Ada ( Ginger ) - 2 inch
Jeera ( Cumin ) - 2 tbsp
Charmagaj ( Melon seeds) or Kaju ( Cashew nuts )-2tbsp
Lanka gunda ( Chili powder ) -1tbsp
Refine Tela ( Refine Oil )
Luna ( Salt ) - to taste
Pancha Phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )
Dhania patra ( Coriander leaves )
Method:
To start with, chop all the vegetable ( cauliflower, carrot,turnip,potato, and tomatoes ) into small pieces.
Finely chop the onions.
Crush the garlic and ginger.
Make a fine paste of Charmagaj ( melon seed ) or Kaju ( Cashew nuts ) and Jeera ( cumin ).
Heat oil in a pan.
Add the vegetable pieces and fry till it becomes half tender and keep it aside.
Again heat oil and add pancha phutana into it
After it starts spluttering add finely chopped onions and fry till it becomes golden brown.
Then add the crushed garlic and ginger to it and fry.
Then add the fried pieces of vegetables to it and stir it well.
Add salt ( luna ) to taste and stir.
After 2-3 mins add the paste of charmagaj ( melon seeds ) or kaju ( Cashew nuts ) and jeera ( cumin ) and add water ( 1cup ) and cover it with a lid .
Allow to cook on a lower flame for 4-5 mins till the vegetables are done.
Then put off the flame and garnish with fresh finely chopped coriander leaves ( dhania patra ).
Serve it hot.
Preparation Time : 45 Minuites (Approx)
Ingredients:
Phula kobi ( Cauliflower ) - 1 medium size
Gajar ( Carrot ) – 2 medium size
Beat ( Turnip ) - 1 medium
Matara ( Green Pea ) - 250gm
Alu ( Potato ) - 4 medium size
Bilati Baigana ( Tomatoes ) - 2 medium size
Piaja ( Onion ) - 2 medium size
Rasuna ( Garlic ) - 5 cloves
Ada ( Ginger ) - 2 inch
Jeera ( Cumin ) - 2 tbsp
Charmagaj ( Melon seeds) or Kaju ( Cashew nuts )-2tbsp
Lanka gunda ( Chili powder ) -1tbsp
Refine Tela ( Refine Oil )
Luna ( Salt ) - to taste
Pancha Phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )
Dhania patra ( Coriander leaves )
Method:
To start with, chop all the vegetable ( cauliflower, carrot,turnip,potato, and tomatoes ) into small pieces.
Finely chop the onions.
Crush the garlic and ginger.
Make a fine paste of Charmagaj ( melon seed ) or Kaju ( Cashew nuts ) and Jeera ( cumin ).
Heat oil in a pan.
Add the vegetable pieces and fry till it becomes half tender and keep it aside.
Again heat oil and add pancha phutana into it
After it starts spluttering add finely chopped onions and fry till it becomes golden brown.
Then add the crushed garlic and ginger to it and fry.
Then add the fried pieces of vegetables to it and stir it well.
Add salt ( luna ) to taste and stir.
After 2-3 mins add the paste of charmagaj ( melon seeds ) or kaju ( Cashew nuts ) and jeera ( cumin ) and add water ( 1cup ) and cover it with a lid .
Allow to cook on a lower flame for 4-5 mins till the vegetables are done.
Then put off the flame and garnish with fresh finely chopped coriander leaves ( dhania patra ).
Serve it hot.
Amba Khatta
Preparation For : 4 People
Preparation Time : 25 Minuites (Approx)
Ingredients:
Aamba (Raw Mango) – 2 nos
Sukhila Lanka ( Dry Chilies) - 2/3 Pc
Sorisha (Mustard Seed) - 1tsp
Jeera (cumin seeds) - 1tsp
Bhrusanga Patra (Curry leaf) - 10 gm
Sorish Tela (Mustard Oil) – 1 Large spoon
Luna (Salt) – as per taste
Chini (Sugar) - 1 Cup
Bhaja Jeera Gunda (fried cumin powder) - 1tsp
Lanka Gunda (Chili Powder) - 1tsp
Haladi Gunda (Turmeric Powder) - 1tsp
Method:
To start with, cut the green mangoes into slices.
Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it. Allow spluttering.
Pour this sliced mango in it.
Then add Turmeric Powder and salt according to the taste.
Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.
Again wait for another approx. 5 minutes and then remove it from flame.
Then add fried cumin and chili powder and mix it properly and serve.
Preparation Time : 25 Minuites (Approx)
Ingredients:
Aamba (Raw Mango) – 2 nos
Sukhila Lanka ( Dry Chilies) - 2/3 Pc
Sorisha (Mustard Seed) - 1tsp
Jeera (cumin seeds) - 1tsp
Bhrusanga Patra (Curry leaf) - 10 gm
Sorish Tela (Mustard Oil) – 1 Large spoon
Luna (Salt) – as per taste
Chini (Sugar) - 1 Cup
Bhaja Jeera Gunda (fried cumin powder) - 1tsp
Lanka Gunda (Chili Powder) - 1tsp
Haladi Gunda (Turmeric Powder) - 1tsp
Method:
To start with, cut the green mangoes into slices.
Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it. Allow spluttering.
Pour this sliced mango in it.
Then add Turmeric Powder and salt according to the taste.
Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.
Again wait for another approx. 5 minutes and then remove it from flame.
Then add fried cumin and chili powder and mix it properly and serve.
APPLE & PUMPKIN SOUP
The unusual combination of apples and red pumpkin makes an extremely delicious soup
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Golden apples, cubed 2
Red pumpkin (bhopla/kaddu), cubed 250 grams
Orange juice 1 cup
Salt to taste
Bay leaf 1
Turmeric powder 1/4 teaspoon
Black peppercorns, crushed 1/2 teaspoon
Cream 1/2 cup
Fresh coriander leaves a few sprigs
METHOD
Take cubed pumpkin and apples in a panAdd orange juice, salt, bay leaf and cook on high heat. Once it comes to a boil, reduce heat, cover and simmer till completely cooked and mashed. Let the mixture cool. Remove the bay leaf and then blend to make a puree. Strain the puree and transfer into a pan. Add two cups of water and turmeric powder, mix well and bring to a boil. Adjust salt and add freshly crushed peppercorns and mix well. Reduce heat and add fresh cream. Serving piping hot garnished with coriander leaves.
CARROT AND COCONUT SHORBA
A carrot and coconut combination makes the soup delicious.
Preparation Time : 5 minutes
Cooking Time : 12 minutes
Servings : 4
INGREDIENTS
Carrots, chopped 3-4 large
Coconut milk 2 cups
Coconut milk 4 teaspoons
Oil 1 tablespoon
Cumin seeds 3/4 teaspoon
Mustard seeds 1/2 teaspoon
Onion , sliced 1 medium
Curry leaves a few sprigs
Green chillies, chopped 2
Black peppercorns 5-6
Salt to taste
Fresh coriander leaves, chopped 2 teaspoons
Lemon juice 3/4 teaspoon
Fresh coriander leaves 4 sprigs
METHOD
Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter add onion, curry leaves, green chillies, black peppercorns, carrots and salt and stir. Cover and cook for two minutes. Add two cups of water and bring to a boil. Cover and cook for two more minutes. Add chopped coriander leaves and continue to cook till the carrots are done. Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree. Heat the strained liquid in a deep pan, add the puree and stir. Bring the mixture to a boil. Add coconut milk and lemon juice and let it come a boil. Pour into four individual soup bowls, garnish each bowl with a swirl of one teaspoon of coconut milk and a sprig of coriander leaves and serve piping hot.
CARROT AND CORIANDER SOUP
A carrot and coriander combination together makes the soup delicious.
Preparation Time : 2 minutes
Cooking Time : 15minutes
Servings : 4
INGREDIENTS
Carrots, chopped 650 grams
Fresh coriander leaves 1 medium bunch
Butter 2 tablespoons
Bay leaves 2
Black peppercorns 1 teaspoon
Onion , chopped 1 medium
Garlic, chopped 6-8 cloves
White pepper powder 1/2 teaspoon
Salt to taste
METHOD
Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.
CHICKEN LAKSA
A tangy soup with a combination of noodles and vegetables.
Preparation Time : 2 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2
METHOD
Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.
Preparation Time : 2 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2
METHOD
Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.
CHICKEN COCONUT RASAM
A south indian tangy chicken soup.
Preparation Time : 15 minutes
Cooking Time : 40 minutes
Servings : 4
INGREDIENTS
Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2
METHOD
Clean and wash chicken bones. Soak tamarind in half a liter warm water, remove the pulp, strain and reserve. Grind scraped coconut with one-cup warm water, extract coconut milk and keep. Reserve the coconut residue also. Boil chicken bones in about one and half liters of water for about fifteen minutes, skimming the scum from the surface in between. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking. Cover and simmer till the liquid reduces by half and you start getting a good aroma. Add the coconut residue to the rasam. Sprinkle chopped coriander and simmer for about three to four minutes. Remove from heat and strain the rasam. Separate the cooked chicken for garnish and discard rest of the residue. Reheat the rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add to the prepared rasam and cover immediately to trap the flavors. Serve immediately.
Preparation Time : 15 minutes
Cooking Time : 40 minutes
Servings : 4
INGREDIENTS
Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2
METHOD
Clean and wash chicken bones. Soak tamarind in half a liter warm water, remove the pulp, strain and reserve. Grind scraped coconut with one-cup warm water, extract coconut milk and keep. Reserve the coconut residue also. Boil chicken bones in about one and half liters of water for about fifteen minutes, skimming the scum from the surface in between. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking. Cover and simmer till the liquid reduces by half and you start getting a good aroma. Add the coconut residue to the rasam. Sprinkle chopped coriander and simmer for about three to four minutes. Remove from heat and strain the rasam. Separate the cooked chicken for garnish and discard rest of the residue. Reheat the rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add to the prepared rasam and cover immediately to trap the flavors. Serve immediately.
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