Tampilkan postingan dengan label Soups. Tampilkan semua postingan

CHETTINAD CAULIFLOWER SOUP | CAULIFLOWER RASAM RECIPE

01.38 | Label: Rice Accompaniment, Soups

Chettinadu style cauliflower soup always give me memories of my school days. We all used to have in our friend's place and her mom makes this very nice. When i was talking to her i was asking for the recipe and she sent me a voice note in whats app. When i made it tasted exactly the same her mom used to make. The aroma of the soup tempts anyone to have an extra serving. This can be had as an filling soup or can be mixed with rice as an rasam too. But generally they callas cauliflower soup. The same soup can be made with baby corn too.

Chettinad Cauliflower soup

Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 4-5

Cauliflower 1 small
Shallots |small onion 7
Toor dal 2 tblsp
Tomato 1 small
Garlic 5 pods
Whole black pepper 10
Sombu | fennel powder or cumin powder 1/4 tsp
Green chili 1
Bay leaf 1
Turmeric powder 2 pinches
Jeeragam | cumin 1/4 tsp
Salt as needed
Curry leaves few
Oil 2 tsp

Method:

Wash the cauliflower and immerse them in hot water for 2 minutes. Clean it and cut them into florets.
Peel the skin of the onions and cut them into round slices. Chop the tomatoes into small cubes.
Cook the toor dal in a pressure cooker, with enough water by adding little turmeric powder. Peel the skin of the garlic.

In a pan add oil and add in the bay leaf ,curry leaves,cumin seed,green chili and whole black pepper . Add in the cut shallots and garlic.
Saute for a while and when the onions turn pink add in the tomatoes. Cook till the tomatoes become soft. Add salt.

Add the cauliflower and saute for a minute. add 3 cups of water to this and cook till the cauliflower gets soft.

Add in the cooked toor dal diluted with 1 cup of water and also the fennel powder or cumin powder.
When it becomes frothy switch off the flame and garnish with curry leaves.

Super hot cauliflower soup is ready to serve. Enjoy this hot always.

Note:

Do not crush the whole black pepper. The taste of the whole one will be nice in the soup.
Discard the bay leaf before serving.
Fennel powder | sombu powder adds a very nice flavour to the soup. So do not skip this.

Technorati Tags: chettinadu cauliflower soup,chettinad recipes,chettinad cauliflower recipe,indian soup recipes,winter soup recipes,rasam recipes,cauliflower rasam

Read User's Comments(0)

VAZHAITHANDU SOUP RECIPE |BANANA STEM SOUP

03.08 | Label: Soups

Vazhaithandu or Banana stem is a very healthy veggie and we make curry out of it and also morkootu with vazhaithandu. I wanted to try out soup for a long time and made it few months ago for the Kungumam thozi supplement book. It turned out very well and this veggie is quite healthy and very good for weight watchers too. Try this clear soup and start your dinner or lunch in a healthy way.
I am right now in India enjoying my vacation and so millet recipes will resume on all Mondays from the New year. I am totally enjoying here meeting all my old friends, watching movies, eating out, and spending time with family. Will write some interesting stories of my vacation after i am back to Singapore.

Vazhaithandu Soup

Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3-4

Vazhaithandu ||banana stem 1 small size

Onion 1
Bay leaf 1
Butter |ghee 1 tsp
Cumin seeds 1/4 tsp
Yellow moong dal 1 tblsp
Salt as needed
Black pepper to taste

Method:

Cut the banana stem and onion into big cubes. In a pan add ghee or butter and add the bay leaf, Add in the cumin seeds and onions and saute till they turn pink.
Add the cut vazhaithandu and saute for a minute.

Add in the moong dal and add 1 cup of water and pressure cook all till 2 to 3 whistles.
Allow this to cool and discard the bay leaf. Grind this into a smooth paste.

Add 2 cups of water and filter the ground paste. Throw out the residue.
Add salt and pepper powder to this and boil this for 3 to 5 minutes.

Serve the soup hot.

Notes:

Moong dal gives thickness to the soup and so no need for any cornflour to give thickness.
You can add garlic pods to enhance the flavor, add this while cooking this in pressure cooker.
If adding ginger add while cooking and discard while grinding. Else the flavor of ginger will be dominant.

Read User's Comments(0)

MUSHROOM SOUP RECIPE | CREAM OF MUSHROOM SOUP

01.30 | Label: Soups

Mushroom Soup | Cream of Mushroom Soup, i have tried few times but somehow didn't get a perfect taste of the soup every time. Last month when i was working on Soups and salads assignment for Kungumam Thozi Magazine, i tried this again and got the taste perfect. The book got published on Dec.1 and those who in Tamil nadu can get it in shops. I will be posting some soups and salad recipes here from that book every week. Most of the Indian style soups are a super hit at my home and we often include Soups and Salads in my cooking. Last 2 months as Suresh is preparing for the Full marathon, i am so particular to include healthy food into his diet. So made a protein packed salad for him everyday along with a soup and a complete balanced diet. Last week he successfully completed his marathon and still now i am working on his diet. Post recovery is also more important.
We are travelling to India for vacation and will be back on first week of next month. Till then i will be posting recipes but can't be so active in responding mails, and so committed to weekend posts too. Stay tuned for more interesting recipes. Follow jeyashri's kitchen on Facebook to get updates.

Mushroom Soup

Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 4

White button Mushroom       7-8
     Onion       1
     Garlic       4 pods
     Bay leaf   1
    Ginger     a small piece
     Butter    2 tsp
     Salt   to taste
     Pepper powder   to taste
     Milk      1/2 cup
     Fresh Cream   1 tblsp (optional)

Method:

Wash the mushrooms nicely and cut them into slices. Roughly chop the onions and peel the skin of the garlic. In a non stick pan add butter and add in the bay leaf, garlic,ginger and onions.

Saute till golden brown and add in the sliced mushrooms.

Add 1 and half cup of water to this and cook it till the mushrooms become tender.

Once done, allow it to cool and keep the water aside and grind the discard the ginger and bay leaf.

Grind the mushrooms, garlic, onions into a fine paste by adding milk while grinding. You can use raw milk too or use boiled and cooled milk too.

Full cream milk makes the soup creamy. If you want can use low fat milk also

Add this back to the pan and add the water which we used to cook the mushrooms.
Add more water reach the right consistency. Bring it to a boil . Do not boil for more time .Switch off the flame and add salt and pepper powder.

I just garnished the soup with butter sauted mushroom and few spring onion sprigs.
If adding fresh cream beat this nicely with the back of the spoon and add it in the last .

Notes:

Do not boil the soup for a long, it may curdle.
Since we are adding milk ,add salt and pepper in the last.
Always use fresh mushrooms. Old mushrooms will change the colour of the soup too black

Technorati Tags: mushroom soup,indian style soup,soup recipes,cream of mushroom soup,mushroom recipes,indian soup recipes

Read User's Comments(0)

CORIANDER AND LEMON VEGETABLE SOUP| SOUP RECIPES

02.06 | Label: Soups

Coriander and lemon soup i recently tasted during my trip to Hyderabad and was tasted very nice. The cold weather there and this piping hot coriander and lemon flavoured soup was totally out of the world. I just gave this soup a try yesterday and it tasted almost the same. The recipe of this soup is very simple with easily available ingredients at home.

coriander-lemon-soup

PREPARATION TIME:10 MINUTES. COOKING TIME: 30 MINUTES. SERVES:2-3

INGREDIENTS:

CORIANDER LEAVES	A BUNCH
LEMON ZEST	1 TBLSP
WATER	5 CUPS
MIXED VEGETABLES*	1 CUP
PEPPER POWDER	TO TASTE
SALT	TOTASTE
GREEN CHILLI	1-2
LEMON JUICE	1-2 TSP

*I used baby corn, beans, corn kernels,carrots,green peas,cabbage

Coriander-lemon-soup

METHOD:

Wash the coriander leaves and chop them roughly . Add the lemon zest(the skin of the lemon) and green chili (slit the green chilli) in a pan and add 4 cups of water. Let this boil for 15 minutes in a low flame.This is for making the vegetable stock.
Boiling the lemon zest will not taste bitter.
Switch off the flame and strain the water . Discard the cooked coriander leaves.

Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
In a pan add 1 cup of water and add the veggies to this. Let this boil for 2 minutes.

Add the coriander lemon stock. Let this boil for 5 minutes in a low flame.
Add pepper and salt to taste. Switch off the flame.

Just before serving squeeze in the lemon juice and garnish with coriander leaves.
Enjoy this flavourful and filling soup.

Coriander -lemon-Soup

NOTE:

You can skip the veggies and just add lemon juice, pepper powder and salt to the stock and can have this as a clear soup.

Technorati Tags: Coriander lemon soup recipe,Indian vegetarian soup recipes,veg clear soup recipe,how to make soups

Read User's Comments(0)

CAULIFLOWER SOUP RECIPE|SOUP RECIPES

23.33 | Label: Soups

Soups are always liked by all at home. Especially during rainy season i make soups very often and almost every week especially after the kids come back from swimming class, they prefer to have warm soup. As i am going for a short visit to India tomorrow i was cleaning my refrigerator and i have half pack of cauliflower florets and i thought i will make soup with the cauliflower. I just made it as i usually do all other soups. It turned out so very well and we all enjoyed it during our dinner time. the cauliflower soup was quite filling too.
cauliflower-soup

PREPARATION TIME: 10 MINUTES . COOKING TIME: 20 MINUTES. SERVES :3-4
INGREDIENTS:

CAULIFLOWER FLORETS	1 AND1/2 CUP
ONION	1
GARLIC	3-4
WATER\| VEGETABLE STOCK	1 CUP
LOW FAT MILK	1 CUP
SALT	AS NEEDED
PEPPER \| OREGANO	AS NEEDED
GINGER	A SMALL PIECE
OLIVE OIL \| BUTTER	1 TSP

METHOD:

Wash the cauliflower florets and chop the onions and garlic roughly.
In a pan add olive oil | butter and saute the onions and garlic for a few minutes.
Add in the cauliflower florets and saute for 2-3 minutes.

Add 1 cup of water | vegetable stock . Vegetable stock gives a nice flavour to the soup, so don’t miss it. Add ginger and cook till the cauliflower becomes soft.
Once done discard the ginger. Allow the cooked cauliflower to become cool and add grind this into a fine puree.

Now add the low fat milk and let this boil for 5 – 7 minutes.
switch off the flame and add salt and pepper just before serving.

You can add oregano and red chilli flakes to this soup instead of adding pepper.

Check out my other interesting soups too

Technorati Tags: cauliflower soup,indian style soup,soup recipes,vegetarian soup recipes,healthy soup recipes,cauliflower recipes

Read User's Comments(0)

VEGETABLE SOUP RECIPE | SOUP RECIPES

01.18 | Label: Indian Oats Recipes, Soups

Soups are always liked by everyone at home. Last week me and hubby had a bad throat pain and i thought i will make a soup as it will be soothing for the throat. I have few left over veggies , so i wanted to make a mixed vegetable soup. Long back i remember trying out a Vegetable soup recipe from Tarla dalal’s book, by adding little Oats to the soup. The vegetable soup turned out quite well and even kids too loved it. It was quite filling too as it is loaded with veggies. Try out this easy and healthy Vegetable Soup.
Veg Soup 2

MIXED VEGETABLES*	1 CUP
GARLIC	4
SALT	TO TASTE
PEPPER	TO TASTE
WATER \|VEGETABLE STOCK	4 CUPS
OATS	2 TBLSP
OIL \| BUTTER	1/4 TSP

* I used carrot, baby corn, sweet corn, green peas and broccoli.
Veg Soup 3

METHOD:

Peel the skin of the garlic and chop it finely.
Chop the veggies finely.

In a deep pan, add oil or butter and add the garlic. Saute for few minutes till it turns golden brown.
Add the chopped veggies and saute for a minute.

Add the water or vegetable stock . Add the oats too.
Let this cook for 10 minutes till the vegetables become tender.

Just reserve 2 tblsp of cooked veggies to add in the last. ( this step is optional only)
Allow this to cool and blend it smoothly in a blender. Reserve the water and add it to the soup later. while blending blend only the veggies.

Add the blend veggie mix and the reserved water and boil it for 5- 10 mins. Add salt and pepper to taste.

Add the reserved veggie if you have .
Serve hot. We had with home garlic bread .

Note:

Oats can be replaced with yellow moong dal.
Add any veggies of your choice.

Technorati Tags: vegetable soup,how to make veg soup,easy soup recipes,mixed veg soup

Read User's Comments(0)

orema

Mengenai Saya

Categories

Archives