Soups

Baby corn-spring onion soup

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KONICA MINOLTA DIGITAL CAMERA

                                              Ready to serve Baby corn-spring onion soup

Serves 5-6

Time taken – 1 hour

Baby corn and spring onion veggie is so popular that one does not need any introduction at all.  The combination of these two veggies with a little cheese gave a thumps up to the  soup recipe.    This is the third soup  recipe on this blog the second being “Tomato soup” and the first and the fore most being the “Palak soup”. These days soup is prepared at home and i gave a try to this soup recipe a couple of times and was a super hit  .  So i thought of sharing it with my viewers.  Here it goes!!!

What you need to have:

1. Chopped Tomato – 1

2. Spring onions chopped – 2

3. Chopped potato – 1

4. Green peas – 2 Tablespoons

5. Chopped ginger – 1 Teaspoon

6. Chopped garlic – 1 Teaspoon

7. Chopped onion – 1

8. Chopped cilantro – 1 Teaspoon

9. Black pepper – 1 and 1/2 Teaspoon

10. Butter – 2 TeaspoonsKONICA MINOLTA DIGITAL CAMERA

                                                    Ingredients of Baby corn spring onion soup

Ingredients of  Seasoning  & Garnishing:

1. Chopped spring onion – 2 Teaspoons

2. Chopped Baby corn – 2 Tablespoons

3. Chopped garlic – 1 Teaspoon

4. Grated cheese – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                    Fresh Spring onions

KONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of Garnishing & seasoning

What you do with what you have:

1. Wash and chop tomato, peal and chop potatoes, wash and chop spring onions, grate ginger, peal and grate garlic to make a paste .

2. Peal and chop baby corn fine, peal garlic , chop spring onions and powder pepper and keep it aside.

3. Cook chopped tomato potato, green peas, spring onions in the cooker till done.KONICA MINOLTA DIGITAL CAMERA

                                                           Veggies being cooked in the cooker

4. Allow it to cool and transfer  the veggies to a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                       Cooked veggies in a bowl

5. Just grind cooked veggies in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA                                                          Cooked veggies grind to a fine consistency

6. Strain the stock from the veg pulp.   Add water from the cooked veggie to the pulp and bring it to required consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                          Strained veggie pulp

7. Heat butter in a pan and add garlic, spring onion , pepper, cheese and spring onion and cook till they turn crispy.KONICA MINOLTA DIGITAL CAMERA                                                         The veggies and pepper being cookedKONICA MINOLTA DIGITAL CAMERA

                                                    Spring onion & cheese being cookedKONICA MINOLTA DIGITAL CAMERA

                                                  Veggies & cheese being fried till crispy

8. Add the cooked /strained veggie pulp from step-6 to it and bring it to boil simmering the flame.   Transfer it to a serving bowl.   Serve piping hot in a soup bowl  garnishing with spring onion, pepper powder & salt if needed!!KONICA MINOLTA DIGITAL CAMERA

                                                Baby corn sprig-onion soup being cookedKONICA MINOLTA DIGITAL CAMERA

                                               Ready to serve Baby corn-spring onion soup

Serves 5-6

Time taken – 1 hour

Note: 1. Use fresh veggies for best result  especially the spring onions .

2. Adding cheese is one’s choice  for better flavour.

3. One can even add 2 tablespoons of lentil if needed.

4. Adding sugar is one’s option.

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Tomato soup

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                                                                                   KONICA MINOLTA DIGITAL CAMERA

                                                Ready to serve Tomato soup with bread croutons

Time taken -45 minutes

Serves 3-4

Tomatoes are so popular since ages and used in each and every kitchen for sure.  Tomato soup was a request recipe from many of my viewers since a long time.  This is a very popular soup among the Indians.  It is loved by all and very easy to make too.  Make sure it is served with fried bread croutons and will be very crunchy to relish!!! This is my version of the recipe

What you need to have:

1. Ripe tomatoes – 2

2. Beetroot piece – 1(small)

3. Bay leaf – 1/2

4. Garlic pods – 1-2

5. Butter – 1 Tablespoon

6. Sugar – 1 teaspoon

7. Salt – 1 teaspoon

8. Black pepper powder – s needed

9. Corn flour – 1 teaspoon

10. cream – Just to garnish(optional)

11. Cilantro chopped – Just to garnish

12. Bread crouton – a fewKONICA MINOLTA DIGITAL CAMERA

                                                             Ingredients of Tomato soup

What you do with what you have:

1. Wash tomatoes, peal and chop garlic , and also wash, peal and cut a small piece of Beetroot  and keep it aside.
2. Place small cooker with butter in it and add bay leaves and chopped garlic, and fry for a minute.  When done add tomato and a piece of beetroot to it and also a cup of water.KONICA MINOLTA DIGITAL CAMERA

                                                            Garlic pods and bay leaves being friedKONICA MINOLTA DIGITAL CAMERA

                                                     Tomato& beetroot being cooked            

3. When done just see if the skin is discarded on its own.  Take out the bay leaf .  Just blend the cooked tomato in the mixy but without water. (i mean even the juice which we have in the cooker while cooking tomato)KONICA MINOLTA DIGITAL CAMERA

                                                   Cooked tomatoes where in the skin is discardedKONICA MINOLTA DIGITAL CAMERA

                                                                Cooked tomato being pureed

3. Strain it through a strainer in a wide bowl to remove the seeds.

KONICA MINOLTA DIGITAL CAMERA

                                                                 Tomato puree being strained

4. Add some more water and heat it again in a separate bowl simmering the flame adding sugar, salt and also bay leaf.KONICA MINOLTA DIGITAL CAMERA

                                       Tomato puree being heated with bay leaf & other ingredients

5. Mix corn flour in 1 tablespoon of water and add to it and bring it to boil till it thickens.KONICA MINOLTA DIGITAL CAMERA

                                                                      Corn flour mix is added 

6. Add salt, pepper powder an finally garnish with cilantro.  Adding cream is optional  In the mean time fry a few bread croutons in oil/ghee and top it with fried bread croutons and serve piping hot.  Yum-mm with crunchy bread croutons!!!!KONICA MINOLTA DIGITAL CAMERAKONICA MINOLTA DIGITAL CAMERA

                                                Ready to serve Tomato soup with bread croutons

Time taken: 45 minutes

Serves 3-4

Note: 1. Use ripe and pulpy  tomatoes for the dish for best results and flavour.

2. I have used a piece of beetroot for natural  colour.

3. Using bread croutons is one’s option.

4. Using cream for garnishing is also one’s option.  I did not want it to be rich so i  have avoided.

Ginger-Lemon Rasam

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Ginger-Lemon Rasam

How long it takes : 45 minutes

Number of servings: 3-4

 

This rasam is very simple and easy to prepare and a good recipe for the starters.  We do not use any powder as such for this dish – the aromatic  seasoning of  fresh curry leaves, garnishing with fresh cilantro and using quality Toor dal for the dish will enhance the flavour and satisfy the palate. Here it is. Do give it a try !!!!

What you need to have:

1. Toor Dal – 1/2 Cup (cooked and mashed well)

2. Tomato – 1 Ripe

3. Ginger crushed – 1/2 ” piece

4. Green chillies – 2-3

5. Curry  leaves – 2-3 Strands

6. Coriander leaves – A handful

7.  Lemon juice – 1 Tablespoon

8.  Salt – To taste

Ingredients of Ginger-Lemon Rasam

What you do with what you have:

1. Soak dal in water for about 15 minutes and cook it as usual in the cooker till soft and is as shown in the image below.

Dal finely cooked

2. Wash and chop tomato into bite size pieces.  Place a broad based bowl on medium flame and allow it to cook till soft in around 2 cups of water.  Add slit green chillies to it as well.

Chopped tomatoes being cooked in water

Cooked tomatoes

3. When done add cooked dal from step-2 to it and stir well adding required quantity of salt to it. Now add chopped ginger as well to it and bring it to boil. By now tomatoes will have cooked and mashed well into it.  One can crush it with the dal beater too. Squeeze lemon juice as well to it. Add chopped coriander leaves to it.

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilli pieces – 3-4

3. Cumin seeds -1/2 Teaspoon

4. Curry leaves – 2-3  strands

4. Place a spatula with 2 teaspoons of either cooking oil or pure ghee into it on medium flame. When heated toss in mustard seeds, cumin, together. When it splutters add broken red chilli pieces and curry leaves to it. Switch off the flame and use it to season the dal tomato mix.

Seasoning in progress

Ready to serve Ginger-Lemon Rasam

How long it takes : 45 minutes

Number of servings: 3-4

Good to remember:

1. Use quality toor dal to enhance the flavour of rasam.

2. Always use ripe pulpy and fresh tomatoes .

3. Do not burn the seasoning, as it will stink rather than giving a nice aroma.

4. One can use pure ghee for seasoning depending upon one’s palate


Amla Soup (Avale Saaru)

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Amla is Nellikayi, Goosbery and Avalo (in konkani). Medicinal qualities, pickling ingredient, hair oil, its everywhere. Today I would like to put up “Amla Saaru”, something that is typically used as a soup for patients recovering from the common stomach upsets and fever. I tried this when I was recovering and it worked for me ! Here it is.

What you need to have:

1. Salted Amla – 2-3

2. Green chillies – 3-4

3. Garlic pods – 8-10

4. Red chilli pieces – a few

5. Tamarind – a little or bilimbi

6. Cooking oil – 3-4 teaspoons

Fresh Amla

What you do with what you have:

1. Buy fresh amla from the supermarket and put it in a bottle with 4-5 spoons of salt and enough water. One can observe the next day and add water if the water level is just below the amla.  After 5-6 months it will be as below absorbing salt, swollen and the change in colour as well. ( this is how salted amla is made, here you are using already available salted amla)

Amla soaked in salt water

Ingredients of Amla Saaru

2. Remove the seeds of the salted amla and mix it in the blender to a fine consistency.

Salted Amla pulp

3. Transfer the ground pulp to a bowl and required quantity of water to bring it to the required consistency. Add slit green chillies, bilimbi and a little tamarind and bring it to boil on a medium flame. There is no need to add extra salt since amla is salted.

Amla pulp being boiled adding the required quantity of water and other ingredients

4. Place a spatula with 3-4 teaspoons of cooking oil on the flame. Add chopped garlic to it and fry it till light brown. When half done add broken red chillis and later on add turmeric powder to it.

Seasoning in progress

5. Add this seasoning to the Amla liquid from step 4 to it.  Serve hot with rice and enjoy. I know those who season this with mustard, asafoetida, red chilly and curry leaves as well. Also those who love the aroma will enjoy garlic seasoning.

Ready to serve Amla Saru

How long it takes: 30 minutes

Number of servings: 3-4 people

Appe Huli Saru (Raw Mango Soup)

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The season of the king of fruits is to arrive in another couple of weeks but for now though you can still take advantage of these raw mango based dishes. This thing I am putting today is one of them – it is called Appe Huli Saru and is one of the North Karnataka dishes that I learnt from my mom-in-law. It is an easy and a simple dish and will be soothing for this summer. It is also a recipe that one of you requested.

What you need to have:

1. Chopped raw mango – 1/2 cup

2. Green chillies – 2-3

3. Salt – To taste

4. Jaggery – A little

Ingredients of Appe huli saru

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2,. Blackgram dal – 1 Teaspoon

3. Asafoetida powder – 1 Teaspoon

4. Cumin seeds – 1/2 Teaspoon

5. Red chillies – 1

6. Curry leaves – 2 Strands

What you do with what you have:

1. Wash, peal, cut raw mango and cook it in the cooker till soft adding 1/2 cup water.

2. Transfer cooked mango to a broad based bowl and smash it well. Add required quantity of water, salt to taste, Jaggery as per taste and slit green chillies and bring it to boil.

Appe huli saru being cooked

3. Check for salt and jaggery. Place a spatula with 2-3 teaspoons of cooking oil in it on the flame. Add mustard seeds to it and when it sputters add blackgram dal to it. When done add cumin seeds, asafoetida powder, cut red chillies and curry leaves to it. Season it to the dish. Ready to serve Appe Huli Saru is as shown in the image below.

Enjoy with rice and any side dish of your choice. People even sip plain after lunch.

Ready to serve Appe huli saru

How long it takes: 30 minutes

Number of servings: 4

Good to remember:

1. If the raw mango itself is very tangy, you can adjust the other ingredients – in particular, jaggery and chilli.

Kultha Saaru (Horsegram soup)

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28 7 2008 094

Horsegram in English is Huruli in Kannada and Kulithu in Konkani. Horsegram soup is a monsoon delight –  we enjoy it during this season only by seasoning it with garlic and cooking it in combination with Mangalore Cucumber and onion. It tastes great with a dollop of butter. People cook Horsegram to feed the cattle during cultivation and we in turn consume the soup as a special dish and enjoy.

What you need to have:

1. Horsegram – 2 Cups

2. Mangalore Cucumber chopped – 2 Cups

3. Onion (big) – 1

4. Galic pods for seasoning – 10-15

5. Oil/Ghee – 4-5 Teaspoons

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Horsegram

PICT0049

Mangalore Cucumber

28 7 2008 088Ingredients of Horsegram Soup (Kultha saru)

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Ingredients of Wet Masala & Garlic pods for seasoning

Ingredients of Wet Masala:

1. Grated coconut fresh – 2 tablespoons

2. Red chillies – 2-3

3. Tamarind – a small piece

4. Garlic pods – for seasoning

What you do with what you have:

1. Wash and cook Horsegram in the cooker adding sufficient quantity of water on medium flame for about 30-45 minutes till it is cooked. On pressure being released, drain soup from cooked lentil.

2. Wash, peal and chop Mangalore Cucumber, chop onions and cook both of them in the soup on a medium flame till they are cooked. When done add required quantity of salt and bring it to boil.

3. Place a spatula with a teaspoons of cooking oil in it on medium flame. When heated add red chillies and just fry it for a while.

4. Grind fried Chillies, grated coconut, tamarind in the mixer adding water in steps to a fine consistency.

5. Add the ground masala to the soup from step-2 and bring it to boil.

6. Place a spatula with 3-4 teaspoons of cooking oil in it. Add crushed garlic pods to it and fry it till brown and season it to the soup from step 5.

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Ready to serve Horsegram Soup(Kultha Saru)

Serve it hot with a dollop of butter and enjoy.

How long it takes: 45 minutes (+ 35 minutes for cooking Horsegram)

Number of servings: 6-7

Potato Thoy (Potato Soup)

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20-11-2008-075

Any body would  be surprised at the name of this recipe. But this dish so easy to prepare and yet tastes so great that there is very little to lose by trying this one. This goes well with rice and some spicy side-dish combination. Or of coure you can sip it like you would sip tomato rasam.

What you need to have:

1. Potatoes – 2-3

2. Green chillies – 3-4

3. Soft asafoetida – Size of a peanut

4. Tamarind – A pinch

5. Chopped coriander leaves – A handful

Ingredients of seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilly – A few pieces

3. Asafoetida powder – A pinch

4. Cumin seeds – 1 teaspoon

5. Curry leaves – 1 strand

banana-122 Ingredients of Potato thoy

What you do with what you have:

1. Wash, peal, and cook potatoes in the cooker till soft as usual. Wash and slit green chillies as well and keep it aside. Chop coriander leaves also.

2. On cooling either crush them with your hands or grind it in the mixer to a medium coarse consistency so that small pieces are left over in it.

20-11-2008-072 Cooked potatoes being crushed

3. Add 3-4 glasses of water, slit green chillies from step 1, salt to taste, tamarind and bring it to boil.

4. Dissolve the soft asafoetida in a little water and add it to the dish while boiling itself. Add chopped coriander leaves from step 1 to the dish.

5. Place a spatula with 2-3 teaspoons of cooking oil in it. When heated add mustard seeds to it. When it sputters add cumin seeds, asafoetida powder , red chili pieces one after the other. Lastly add curry leaves and season it to the dish and close the lid for about 5 minutes.

20-11-2008-075 Ready to serve Potato Thoy

How long it takes: 45 minutes

Serves: 2-3 people