Soups: Broccoli Peas Soup

This one has been on my menu list from a long long time. These days, as winter kicks in – season of soups starts at home. I try my hand at various soups – this one was a hit.

Ingredients

Onion – 1

Garlic – 5 to 6 pods

Brocolli – 1 medium

Green Peas – 100 gms

Almonds, soaked and peeled – 10

Cinnamon Powder – 1/2 tsp

Salt & Pepper – To taste

 

Soup

Recipe –

  1. Boil Brocolli, peas, onion, garlic and almonds in cooker.  Cook for 5 whistles.
  2. Cool down and blend smooth.
  3. Transfer back to stove and add salt, pepper and cinnamon powder.

Verdict –

Super Creamy and nice taste. This  soup does not need milk, almonds give it the creamy and the thick soup flavor.

End to end cooking time is 30 minutes , try it and enjoy!

Have a good day and keep rocking!!

 

 

Recipe 8 : Sweet Corn Soup

Sweet corn – too much for normal eating and too less to prepare a tasty recipe. The soup fits the bill perfectly. I had to strain it a bit to feed saanvi though.

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Recipe:

Total time : 45 minutes

Ingredients:
Sweet corn : 300 gms
Milk : 100 ml
corn flour : 2 tbsp
Salt : As per taste
Black pepper powder : 1 tsp, as per taste
green chilli : 1 cut into really small pieces
chopped spring onion : for garnish

Procedure:
Pressure cook sweet corn for 4 /5 whistles.
Once cool, blend it smooth.
On stove, take 1 tsp oil, add green chilli, blended sweet corn, salt and pepper powder.
Mix the milk and boil well.
Add some boiled sweet corn and chopped spring onion for garnish.

Soups : Spring Onion Soup

Spring Onions have a very distinct flavour. It usually gets used in “Kara billa” recipe which my mother in law is famous for. However, last time – we had really big bunch and it kept lying in the refrigerator. As part of attempts to clear my pantry – this soup got prepared today.

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Recipe : Total time taken : 30 minutes

Ingredients

Butter – 2 tsp
Garlic – 4 pieces
Spring onion – 1 big bunch
Milk – 200 ml
Salt – As per taste
Pepper powder – 2 tbsp

Procedure:

Wash spring onion and chop into small pieces.
Add butter, garlic,spring onion, salt and pepper powder. Once fried well, cool aside.
Blend until smooth paste.
Add milk and blended mixture and reheat on low flame for about 10 minutes.
Serve this with croutons or any evening snack item.

Notes: This is an instant hit in our house. Will keep preparing often.

Soups : Soya beans soup

Finally!! Being a vegetarian, I always look for ways to incorporate richness in food for myself and family. My eyes were on tofu, soya beans and mushroom from long long while. Few weeks ago, Eenadu paper carried 5 different recipes with soya. I liked them in an instant, but given my usual self – never cared to cut and preserve the article. So, I just went ahead and invented the recipe today. And when my mother in law is praising it, I am sure I cannot find anybody who will not like it. 🙂

Here goes the recipe :

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Ingredients:

100 grams of Soya beans – soaked overnight and pressure cook for 4 whistles.Just mash it very lightly, do not make paste.

5 green chilli cut in 2 halfs

5 medium size tomatoes

6 black pepper corns

1/2 tsp dry ginger powder

10 almonds

1/2 cup of coriander

Red chilli powder

2 tsp chick pea flour

Method:

In a blender – put green chilli, coriander, almond, black pepper, dry ginger powder. First blend them for 20 seconds. Then add tomatoes and blend it until its very paste like consistency.

Take a pan, and put 3 tbsp of oil. Add jeera and then add the blended mixture. Add water, and bring it to a boil. Once it comes to boil, add salt, red chilli powder and boiled soya beans. Mix the chick pea flour in some water and add it to the soup as well. Cover the lid and let the entire ingredients cook for 5-7 minutes. Once done, garnish with coriander leaves and please your family !:)

The taste is a bit tangy and dal-soup like consistency. On a side note, I extracted the juice of 1 lemon. When I checked the taste, realized i dont need lemon at all. But, you can try adding lemon juice & some more chilli powder if yours becomes more bland.

Have a good day and keep rocking!!

Mushroom Soup & Hotel Style Sambar

After long gap, today was my day in kitchen – a day full of experiments. If i am posting here, that implies that the experiments are success. Here we go for the recipes:

1. Hotel Style Sambar

This is adapted from the free iphone app ChitVish, very popular food blogger.  Method:

Pressure cook 1 cup toor dal, 2 tbsp moong dal, onion, tomato and green chilli

Dry roast and grind chana dal, poppy seeds, black pepper, jeera, red chilli, and sounf.

Put the powder in the sambar 5 min before you switch off the stove. Garnish with coriander.

My husband is fed up of my sambar experiements every time we make Idli at home. So, I tried this today – and he was happy though not escastic : He says that the taste is close to Hotel sambar. Hmm, I’m inspired. The day I get  the perfect hotel sambar taste, that would call for a toast and separate post of its own!!

2. Cream of mushroom Soup

Yes, until now – wherever i went to eat food outside my home, my order would say -“No mushrooms please”.  After I have started reading more about health and fitness, i have realized that mushrooms are the powerhouse of nutrients one’s body needs and what better way than preparing a soup? So, I bought sliced mushrooms from Coles today, and made cream of mushroom. It was yum, and  we all liked the taste. I hope it becomes a regular at my home now.

The recipe is taken from various sources on the internet, here it goes:

> Melt some butter, and put garlic and onions. Once the onion color changes a bit, place sliced mushrooms and cook for 15-20 mts until the mushrooms are cooked completely.

> Blend the above into smooth paste.

> Take some whole milk, bring to boil. Add the mushroom paste, pepper powder and salt.

> Switch of the stove, and add some lime juice. Garnish with coriander.

As usual, my photos are left on iphone and I’m blogging midnight on my laptop. Sorry, friends.

Have a good day, and keep rocking!!

Soups : Pumpkin soup Indian style

Ingredients

Pumpkin 250 GM
Coconut milk 150 GM
1 onion
4 garlic clove
5 green chili
1 tbsp cumin pwd
1 pinch asafetida
1 bunch coriander leaves
Salt to taste
Black pepper powder to taste

procedure:
1. Peel outer skin of pumpkin. Cut into medium size pieces. Boil in water until cooked, around 20 minutes.
2. Cut onion, garlic. Let them sit for 5 minutes, so that their medicinal benefits show up. take green chilli, cut into half.
3. Take a pan. Put 2 tbs oil. Add garlic, green chilli. Once cooked, add onion and cook for 2 mts. Turn off the stove. 4. Purée boiled pumpkin , cooked onion-mirchi-garlic, with salt, cumin powder and little hing.
5. Turn on the stove. Add about 100 – 150 GM of coconut milk. Add the purée. Simmer for 5-7 minutes.
6. Chop some coriander leaves.

Soup is now ready. Serve in soup bowls, sprinkle with coriander and if you still crave some spice – add some black pepper powder n enjoy!:)