TOMATO SAAR
Tomato Saar is similar to Rasam, but then again, it is very different. Because of its soup like consistency, this makes for a good appetizer. But it can also be mixed with rice.

Preparation Time :30 minutesminutes

Cooking Time :10 minutes

Servings :4

Tomato saar

Ingredients

Tomatoes, chopped , ripe and large 5-6
Coconut, scraped 1 cup
Garlic 6 cloves
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1/2 teaspoon
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida a pinch
Curry leaves 8-10
Green chillies, slit 3-4
Sugar 2-3 tablespoons
Fresh coriander leaves, chopped 1/4 cup
› Continue reading…

PALAK SHORBA
A spiced up delicious, nutritious spinach soup.

Preparation Time :10 minutes

Cooking Time :10-15 minutes

Servings :4

spinach soup

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
› Continue reading…

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

MINTED GREEN PEAS SOUP

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
› Continue reading…

MATAR KA SHORBA
Green pea soup – delicious and nutritious.

Preparation Time :15 minutes

Cooking Time :10-15 minutes

Servings :4

Matar ka shorba

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.

CHEESY MACARONI
Macaroni in cheesy white sauce

Preparation Time :30 minutes

Macaroni cheese

Servings :4

Ingredients

Macaroni 300 grams
Processed cheese, grated 1 cup
Butter 2 tablespoons
Refined flour (maida) 2 tablespoons
Milk 2 cups
Salt to taste
White pepper powder to taste
Fresh parsley, chopped 1 tablespoon
› Continue reading…

ACHARI SHALGAM AUR GAJAR KA SHAAG
Turnips and carrots cooked in pickle spices and lot of chillies

Preparation Time :20 minutes

Cooking Time :20 minutes

ACHARI SHALGAM AUR GAJAR KA SHAAG

Servings :4

Ingredients

Turnips (shalgam), sliced 2
Carrots, cut into batons 2
Mustard oil 2 tablespoons
Asafoetida a pinch
Split mustard seeds (rai ki dal) 2 teaspoons
Onion seeds (kalonji) 1/2 teaspoon
Fennel seeds (saunf) 1 teaspoon
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Fresh red chillies, slit 6 big
Green chillies, slit 6 big
Malt vinegar 4 teaspoons
Jaggery (gur), grated 2 teaspoons
› Continue reading…

LEMONGRASS INFUSED CHICKEN AND CILANTRO SOUP
A delicious soup made of chicken and lemon.

Preparation Time :15 minutes

Cooking Time :10-15 minutes

lemongrass chicken soup

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
› Continue reading…

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

GAJAR SHORBA

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
› Continue reading…

DAL SHORBA
A lentil creamy soup.

Preparation Time :1 minutes

Cooking Time :15 minutes

Servings :4

Dal shorba

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
› Continue reading…

DAHI SHORBA
A tangy vegetable soup.

Preparation Time :10 minutes

Cooking Time :15 minutes

Servings :4

Dahi shorba

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
› Continue reading…