Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Wednesday, 25 June 2014

An Onion Soup To Soothe Your Fatigue



An Onion Soup To Soothe Your Fatigue        
Serves : 5

Onion Soup

Ingredients :

1. Coconut - ½ Of A Small Sized Coconut, Grated
2. Coriander Seeds - 1 Tsp., Roasted
3. Chilli Powder - 1 Tsp
4. Turmeric Powder - ½ Tsp
5. Black Peppercorns- 8
6. Tamarind - 10 G
7. Moong - 200 G Sprouted, Green Gram
8. Jaggery: 1 Tbsp
9. Mustard Seeds - ½ Tsp
    10. Curry Leaves- 8
    11. Cashew Nuts - 20, Soaked
    12. A Little Asafoetida
    13. Salt To Taste
    14. Oil - 60 Ml

Method of cooking :


First take the grated coconut, coriander seeds,

Chili powder, turmeric powder, peppercorns and

tamarind and grind to a fine paste and keep

aside. Boil the sprouted moong in one cup of

water. Add the ground coconut paste, jaggery and

salt to taste. Allow it to cook for five minutes.

Heat the oil in a pan and add the mustard seeds,

asafoetida and curry leaves. Pour the tempering into

the sprouted moong gravy, and mix well. Garnish

with cashew nuts.


Method of Serving :

Serve hot.

Sunday, 15 June 2014

Chicken With Lentil Soup



Chicken With Lentil Soup           Servings 4

Chicken With Lentil Soup  

Ingredients :-

For The Lentil Curry :
1. Red lentil and yellow peas 1/2 cup each
2. 1 boneless skinless chicken breast
3. Vegetable oil - 2 tablespoons
4. Cinnamon stick - 1
5. 3-4 cloves
6. 2-3 green cardamom pods
7. Onion - 1/ cup chopped
8. Ginger & Garlic paste - 1 tablespoon
9. Green Chilies - to taste
10.Tomato - 1 chopped
11. Turmeric - 1/2 teaspoon
12.Ground Coriander - 1 teaspoon
13.Ground red chili - as per taste
14.Salt as per taste
For Tempering Or Tadka :
1. Ghee or Butter - 2 teaspoons
2. Whole red chili - 1
3. Garlic chopped - 1/2 teaspoon
4. Cumin seeds - 1 teaspoon
5. Curry leaves - 1 medium spring
6. Cilantro, chopped - 1/2 cup
Method :-
1. Take both the "Lentil" in a bowl and wash them
    2-3 times. Now put both "Lentil" in a pan or
    pressure cooker with 1 cup of water & some salt
    and bring to a boil to cook them till they r soft
    and mushy.
2. Heat the oil in a karahi or pan and fry the cinnamon,
    green cardamom pods, cloves for few seconds.
3. Now add the chopped onion to the pan and fry until
    the onions are soft and golden brown. Now add one
    by one, ginger, garlic, turmeric powder, red chili,
    ground coriander and salt with 2-3 tablespoons
    of water.
4. Fry them till the oil from spices has started separating.
    When oil will start separating add the chicken pieces
    and fry for 5-7 minutes, stirring constantly over a medium
    heat to seal in the juice and lightly brown the meat.
5. Add half of the chopped cilantro ,green chilies, lemon juice
    and water and cook for another 3-5 minutes.
6. Stir in the cooked peas, then add the tomatoes. Sprinkle over
    the remaining cilantro leaves. Take the pan off the heat and
    set aside.
7. To make the "Tardka" or "Tampering" heat the Ghee or Butter
    add the whole red chili, garlic cloves, cumin seeds , cilantro and
    curry leaves. Heat for about 30 second, then pour over the top
    of the Lentil. Serve immediately.

Red Lentil Soup With Lemon Leaves



Red Lentil Soup With Lemon

Leaves                             Servings 4

 
Red Lentil Soup With Lemon Leaves

Ingredients :-

1. Masoor Dal Or Red Lentil - 1 cup
2. Onion - 1 small finely chopped
3. Garlic chopped - 1/2 teaspoon
4. Turmeric powder - 1/2 teaspoon
5. Green chilies - 3 to 4
6. Lemon leaves - 4 to 5 leaves
7. Vegetable Or Canola oil - 2 tablespoons
8. Salt to taste
Method :-
1. Wash the masoor dal until the water runs clear and pressure
    cook them along with 2 cups of water, turmeric & some salt
    till they become soft and mushy.
2. Now heat Vegetable Or Canola oil in a large pan and add Green
    chilies and Garlic first and fry for 2 to 3 seconds.
3. Add chopped Onion and fry till the Onion becomes light brown.
    Add rest of he Turmeric and the Cooked Dal and 1 cup of water,
    let the dal boil for 10 minutes.
4. After 10 minutes add the Lemon Leaves and adjust the Salt to your
    taste and turn off the oven.

Serving Tips

Serve this flavorful Masoor Dal with Steamed Rice and Fried Potato Or 
Eggplant. If Lemon Leaves are not available in the market , then after 
the 10 minutes of boiling the Dal just turn off the oven and Serve.

Notes

If you do not like the flavor of lemon, do not use Lemon leaves.

Saturday, 24 May 2014

Carrot and Almond Soup



Carrot and Almond Soup                       Servings 4

Carrot and Almond Soup
Ingredients :-

Carrots(thinly sliced)                     - 500 gms.
Soaked and Ground Almonds       -200 gms.
Finely cut Coriander or Celery
or Parsely leaves                              - 10gms.
Water                                                    -1 ltr.
Salt                                                         -as per taste.
Pepper(optional)                             -1 pinch
Olive Oil or Butter                          -2 teaspoons
Onion finely chopped                   -1

Method :-

1. Heat the oil or butter in a sauce pan over a medium heat. Add
    onion and cook for about 3 munities stirring occasionally until
    just softened. Do not allow them to brown.
2. Add carrots and water and season with a little salt and pepper
     (optional). Bring to boil, reduce the heat and simmer gently, 
     partly, covered for about 20 minutes, until the vegetables 
     are tender.
3. Put the grounded almonds in a blender with enough of carrot 
     cooking water and puree until smooth and paste like.
4. Transfer the soup vegetables and remaining cooking liquid to 
      the blender and puree until smooth working in batches if 
      necessary.
5. To this add almond paste and bring to boil and simmer over a 
     low heat stirring occasionally until heated through.
6. Ladle the soup into warm bowels. Garnish with finely cut 
     coriander/parsely/celery leaves and serve hot.

Health benefits :-
1. Carrots are rich in beta carotene and is a good antioxidant. A 
    recent study indicates that high dietary beta carotene intake 
    may reduce cardio vascular diseases by about 45%. Body
    converts beta carotene into vitamin A, which is helpful to 
    maintain to proper eye sight, normal cell growth and healthy 
    mucous membrane.
2. Insoluble fiber helps to prevent constipation by adding 
     bulk to digested foods and also makes you feed full.
3.  Almonds are rich in calcium, magnesium, potassium, 
     folic acid, vitamin B12 and having anticancer properties.

Note : This soup can be made without adding almond paste 
for people with weak digestion. Only carrot soup is also very 
nutritious.

Pumpkin and Tomato Soup



Pumpkin and Tomato Soup       Servings 4

 
Pumpkin and Tomato Soup


Ingredients :-

Peeled yellow pumpkin flesh
cut into slices of ¼” thick             -500gms.
Thickly sliced ripe tomatoes         -150gms.
Onion chopped(optional)               -1
Water                                                 -600ml.
Salt and pepper                                 -as per taste(optional)
Vegetable oil/oilver oil/
cow butter                                         -1 to 2 teaspoon
Coriander powder                            - 1 teaspoon
Curry leaves                                      -few

Method :-

1. Heat the oil in a sauce pan over a medium heat. Add onions
    and cook for about 3 munities stirring occasionally until just
    softened(onion is optional).
2. Then add pumpkin slices and water with a little salt. Bring to
    boil till the pumpkin pieces are tender.
3. Then add sliced tomatoes to pumpkin pieces and heat in simmer
     for 5 munities.
4. Allow the vegetables and liquid to cool strain of the cooking liquid
    and reserve.
5. Puree the vegetables with a hand blender or in a mixee with enough
    cooking liquid to moisten them.
6. Then combine the puree with the remaining liquid.
7. Return this to the sauce pan or soup pot and place over a medium low
    heat.
8. Season it with cumin seeds and curry leaves.
9. Garnish with coriander leaves.
10. Ladle the soup into warm bowls. Swirl fresh curd 1 tsp or cut nut pieces
     and serve hot.

Health benefits :-
1. Pumpkin is very rich vegetable in beta carotene. vitamin E, calcium
   magnesium and potassium, good for hypertension, eye sight, improvement
    and in cardiac diseases. It is also a rich antioxidant and lowers the risk of cancer,
    cataracts and strokes.
2. Tomatoes are rich in beta carotene and antioxidant lycopene, calcium, magnacium,
     phosphorus folic acid and vitamin C. It is associated with reduced risk of cancer,
     antiseptic and anti inflammatory.
3. Good for any one who is recuperating from chronic illness.

Tur Dal Soup



Tur Dal Soup                                   Servings 3

Tur Dal Soup
Ingredients :-

Tur dal                       -50gms.
Potato                        -1 medium sized
Green chillies          -2
Tomato                      -1
Seasoning oil           - 1 teaspoon
Water                         -500ml.
Coriander powder  -1 teaspoon
Cumin powder         -1/2 teaspoon
Mustard seeds          -1/2 teaspoon
Coriander/Parsely leaves   -few
Few curry leaves for seasoning.

Method :-

1. Soak and steam/cook tur dal with water. Adding green
   Chilli is optional.
2. Allow to cool and make fine paste with the cooking liquid
    by mashing with a hand blender.
3. Add salt for taste.
4. Again boil for 5 munites on low heat adding tomato puree.
5. Season it with mustard seeds and curry leaves with little oil
6. Ladle to warm bowls.
7. Garnish with coriander leaves and a tsp of coconut gratings.
8. Serve hot with a piece of lemon.

Health benefits :- Supplies good amount of proteins to vegetarians
with other minerals and is nutritious for recuperating people from illness.