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

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 :1 minutes

Apple & Pumpkin Soup

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.

sweet corn

50 gms – cabbage (cut into fine strips)
125 gms – sweet corn (cream style)
5 – french beans (finely chSweet Corn Vegetableopped)
1 – small carrot (finely chopped)
2 tbsp – corn flour (dissolved in ½ cup water)
4 cups – vegetable stock
½ tbsp – sugar
¼ tsp – ajinomoto
vinegar
soya sauce
chilli sauce
white pepper to taste
salt to taste

1. Par boil the vegetables.
2. Drain and keep aside.
3. In a heavy bottomed vessel bring the vegetable stock to boil.
4. Add the sweet corn and mix well.
5. Add salt, pepper, sugar and ajinomoto.
6. Bring to boil.
7. Gradually add the dissolved corn flour and boil stirring continuously.
8. Boil for few seconds.
9. Add the vegetables and cook for a minute.
10. Remove from gas.
11. Add vinegar and the sauces.
12. Serve hot.

Ingredients

* 1/4 cup butter
* 1 1/2 cups chopped onion
* 2 teaspoons minced garlic
* 2 cans (14 1/2 oz each) Italian style diced tomatoes
* 1 can (14 1/2 oz) chicken broth
* 1 can (2 1/4 oz) sliced black olives, drained
* 2 cups chopped green bell pepper
* 2 cups chopped red bell pepper
* 1 1/2 cups sliced zucchini
* 3 cups cubed eggplant
* 1/2 teaspoon pepper
* 3/4 lb kielbasa, cut into 1/4″ slices

Directions

1. Saute onions and garlic in hot butter in a large saucepan over medium heat for 5 minutes.

2. Turn heat to high and add everything else (except sausage). Bring to a boil then turn heat down to low. Cover and cook for 45 minutes.

3. Add sausage and cook until everything is heated through, about 15 more minutes.

Ingredients

* 8 oz. of pearl barley
* 2 onions
* 4 potatoes
* 1/2 teaspoonful thyme
* 1 spoonful of finely chopped parsley
* 3-1/2 pints of water
* 1/2 pint of milk
* 1 oz. butter

Directions

1. Pick and wash barley.
2. Chop onions.
3. Slice potatoes.
4. Add barley, onions and potatoes to water and boil slowly for 4 hours.
5. Add butter, thyme, pepper and salt to taste.
6. Once barley is soft, add milk and parsley.
7. Return to boiling.
8. Serve.

Ingredients

* 1 lb ground beef
* 1 medium onion, chopped
* 1 can (24 oz) can V-8
* 1 can (10 3/4 oz) cream of mushroom soup
* 1 can (10 3/4 oz) cream of celery soup
* 1 package frozen mixed vegetables


Directions

1. Brown beef and onion in saucepan. Drain fat.
2. Add V-8 and vegetables. Cook over medium heat, stirring occasionally, about 10-15 minutes or until vegetables are tender.
3. Add cans of soup and continue to cook, stirring occasionally, until everything is heated through.
My other popular recipes:Chicken and Potato CasseroleEasy Homemade Garlic BreadChicken Cheesy Casserole

Ingredients

* 3/4 lb. chicken breasts, boneless & skinless, cut into 2-inch cubes
* 3/4 C and 1/2 C fat-free chicken or vegetable broth
* 1/2 tsp. Italian seasoning
* 1 tsp. paprika
* 1 clove garlic, chopped
* 3 medium carrots, cut in ½-inch pieces
* 1 medium onion, cut into wedges
* 5 medium celery stalks, cut into ½-inch pieces
* 1/2 TBSP lemon juice

Directions

1. In a large pot over high heat bring the chicken, 3/4 C of the broth, Italian seasoning, paprika, and garlic to a rapid boil.
2. Once boiling reduce heat to medium low and cover pot.
3. Cook for 15 minutes.
4. Place the carrots, onion and celery into the pot.
5. Stir in 1/2 C of broth.
6. Recover pan and simmer for 1 hour on low heat.
7. Add the lemon juice.
8. Stir to mix well.
9. Cook uncovered 5 minutes.
10. Serve immediately