DAL SOUP

WHAT YOU NEED:

Tur dal -1/2 cup

Butter - 2 tsp

Garlic - 4 pods, finely cut

Onion - 1 small, finely cut

Black pepper powder - 1 tsp

Sugar - 1 tsp (optional)

Salt - to taste

Green spring onion - 2 tsp, chopped 

HOW TO MAKE:

Wash tur dal and pressure cook for 10 minutes after the first whistle.

Mash the cooked dal to smooth and keep aside.

Heat sauce pan with butter, add garlic and onion, fry for 2-3 minutes.

Then add cooked dal and 2 cups water and stir well. When it becomes even consistency add salt, pepper and sugar. Mix well.

Allow to boil on medium heat. 

Finally add chopped greens.



Serve hot Dal Soup in soup bowl.

TOMATO SAUCE / KETCHUP

How to make Tomato sauce? Why Not you follow these simple steps to make this yummy sauce? When the Tomatoes become cheaper and and really fresh please try this recipe. 

TOMATO SAUCE

WHAT YOU NEED :

Tomatoes - 8-10

Dry red chilly - 4-5

Vinegar - 1/4 cup

Onion - 1 small, chopped

Garlic - 6-7 cloves, chopped

Black salt - a pinch

Sugar - 2-3 tbsp

Crystal salt - 2-3 tsp 

Oregano - 1 tsp

Sodium benzoate - 1/4 tsp, dissolved in warm water

TOMATO SAUCE / KETCHUP

HOW TO MAKE :

Wash tomatoes and chop in pieces.

In a vessel put chopped tomatoes, chopped onion and chopped garlic, halved dry red chilly and cook over high flame for 5 minutes. Keep stirring in between.

Then reduce the heat and cook till all the water contents evaporates.

Next add black salt, vinegar, sugar, salt and oregano. Cook over low flame for another 10 to 15 minutes over low flame.

When all the water goes add sodium benzoate and mix mix well. Put off the flame.

Allow to cool it completely, then make a smooth paste in a mixer jar. Fill in a jar and refrigerate.  

TOMATO SOUP

Soups always welcome whether it is winter or summer. Now tomatoes are available in plenty, so you do not know how to use without spoiling them. There are many ways to use in our daily diet. One of them is soup that is healthy and you can prepare in a limited time too.

TOMATO SOUP

WHAT YOU NEED:

Tomatoes - 6-7

Onion - 1

Garlic - 3-4 cloves

Pepper powder - 1 tsp or to taste

Salt - to taste

Sugar - 1/2 tsp

Corn flour - 2 tsp

Milk - 1/2 cup

Butter - 1 tbsp

TOMATO SOUP

TOMATO SOUPY SOUP

HOW TO MAKE:

Wash tomatoes and puree them.

Chop onion and garlic.

Pour tomato puree in a vessel, add half cup of water and cook for 10 minutes on a medium heat or till the raw smell goes.

 Now heat a tbsp butter in a pan, add garlic and chopped onion. Stir fry till the raw smell disappears.

Add salt, sugar and pepper powder. Stir well.

Then add corn flour or maida and stir till it combines well.

When it is cool grind coarsely. The bits of onion and garlic give the awesome, extra taste .

Transfer the paste back to pan.

Heat over a medium heat.

Add tomato puree, stir well.

Add any of the ingredients like salt and pepper, if you feel it is less.

Add milk, give a boil.

Serve hot Tomato soup along with bread croutons, rusk or toast. 

CORN SOUP -2

CORN SOUP

WHAT YOU NEED:

Corn - 1 small cup, boiled
Carrot - 1 small
Onion - 1 small
Salt - to taste
Pepper powder - to taste
Corn starch or maida - 2 tsp 
Water - 3 cups
Fresh cream for garnishing

EASY N QUICK PREPARATION... CORN SOUP...

HOW TO MAKE:

Take a 1 tbsp boiled corn and make a paste .

In a soup vessel put corn, corn paste and water. Keep on the flame.
Allow it to boil, reduce the flame.
Now  with the kitchen scraper, scrape carrot lengthwise directly in the vessel.
Also scrape onion directly in the vessel.
Cook till they are tender.
Add corn starch or maida paste in the soup and stir well.
Add salt and pepper powder. Stir well.
Remove from the flame.
Pour soup in soup bowls, garnish with fresh, slightly beaten cream and serve.

CORN SOUP

CORN SOUP

WHAT YOU NEED:

Corn, boiled 1 1/2 cups
Carrot, chopped 1
Cabbage, chopped 1 tbsp
Pepper powder 1 tsp or to taste
Spring onion, chopped  1 tbsp
Salt to taste

BOILED CORN KERNELS 

HOT N YUMMY CORN SOUP

HOW TO MAKE:

Take 3/4 cup of boiled corns and grind it to a fine paste.
Transfer this to a vessel and add remaining corns and 2 cups of water. Boil for 10 minutes.
Add carrot, spring onion and cabbage and cook them till tender.
Add salt and pepper powder.

Serve hot.

PUMPKIN SOUP

PUMPKIN SOUP

WHAT YOU NEED:


Pumpkin, Pieces 1 cup
Onions 2  chopped roughly
Garlic 3 cloves, chopped
Milk 1 1/2 cups
Salt 
Pepper
Celery, chopped 1 tbsp
Butter 2 cubes

A PIECE OF PUMPKIN

HOW TO MAKE:
Heat kadahi,  put butter.
Add garlic and saute till brown. 
Then add onion and fry for few mins.
Add Pumpkin pieces and saute again.


In the same kadahi, put chopped celery and fry for a minute.
Keep aside.

A HEALTHY N TASTY PUMPKIN SOUP

Pressure cook Pumpkin, onion and garlic for 10 mins.
Let it cool down naturally. Open the lid and take out the boiled pumpkins.
Blend it to a very smooth paste.
Transfer this paste to a kadahi and keep it on the fire.
Add salt and pepper powder. Stir well.
Add milk and stir again.


Serve this hot soup in serving bowls and garnish with fried celery.

BEETROOT SOUP

. My daughters pesters me all the time to prepare soup.  Most of the time they ask,  when I am too tired, or when I am comfortable on my fav. chair, reading my news paper.  But still I can't deny their request ..and I try to satisfy their tastebuds. On such a day, I found this Sanjeev kapoors receipe very interesting and tried too. It tastes awesome with bread croutons.

HOW TO MAKE:
Beetroots, 3 medium, thinly sliced         
Tomato 1 big
Fresh cream
Oil 2 tablespoons,Onion-1 medium,
Garlic-2 cloves,
Potato-1 medium,
Carrots-2 medium
Salt,
Black pepper powder-1/2 teaspoon,

METHOD
Heat oil in a deep non-stick pan. Roughly chop onion and garlic. Add to the pan and sauté. Thinly slice potato and carrots and add. Add salt, black pepper powder and stir. Cover and cook for 2-3 minutes. Add beetroots and 2 cups water, cover and cook till the vegetables are almost done. Chop tomato and add. Cook for 10 minutes. Strain the vegetables. Allow to cool. Blend into a smooth puree adding a little cold water. Transfer puree back into the pan, add the strained cooking liquor and mix well. Heat the soup till it comes to a boil. Pour into a soup plate, garnish with cream and serve hot.

ONION AND GARLIC SOUP

WHAT YOU NEED: (SERVES 2)

ONION 1             
GARLIC 4 CLOVES
PLAIN FLOUR 2 TSP                       
PEPPER CORNS 8,9
SALT TO TASTE
PEPPER POWDER
STARCH WATER 1 1/4 CUPS
WATER 1/2 CUP
BUTTER 2 TSP

TO GARNISH:

CARROT 1 SMALL (FINELY CHOPPED)
SPRING ONION 1 TBSP(CHOPPED)

HOW TO MAKE:

CHOP ONIONS AND GARLIC, CRUSH THE PEPPER CORNS.

IN A NON STICK PAN,HEAT THE BUTTER AND FRY ONION AND GARLIC FOR FEW MINUTES.
ADD CRUSHED PEPPER CORNS AND SAUTE.
ADD PLAIN FLOUR AND MIX WELL TILL THE RAW SMELL DISAPPEARS.
POUR HALF GLASS WATER AND BOIL ON A LOW HEAT.
WHEN COOL GRIND THIS TO A SMOOTH PASTE

FRY CHOPPED CARROT AND SPRING ONION AND KEEP ASIDE.

TRANSFER THE GROUND PASTE TO THE PAN AND ADD STARCH WATER .
BOIL IT. ADD SALT AND PEPPER POWDER

GARNISH IT WITH FRIED CARROT AND SPRING ONIONS.
SERVE HOT. 

ONION SOUP

YOU NEED: (SERVES 2)

ONION 1 MEDIUM  
GARLIC 3 CLOVES                                      

TOMATO 2                                                         
SALT                                                       
PEPPER POWDER 1 TSP                                           
PLAIN FLOUR 2 TSP
BUTTER 2 TSP
WATER OR VEG STOCK 1 1/2 CUPS
                                                        
FOR GARNISHING :
CARROT 1 SMALL (FINELY CUT)
BELL PEPPER A SMALL PIECE (FINELY CUT)
FRY THESE PIECES IN BUTTER..BUT IT SHOULD BE CRUNCHY.


HOW TO MAKE:
CHOP ONION , GARLIC AND TOMATOES.
HEAT THE NON STICK PAN WITH BUTTER. FRY THE ONION AND GARLIC FOR A WHILE
ADD TOMATOES AND SAUTE FOR A WHILE OR TILL THE TOMATOES BECOME MUSHY.
THEN ADD FLOUR AND MIX WELL TILL IT COMBINES WELL WITH THE VEG.ADD SOME WATER AND BOIL IT.
WHEN COOL GRIND IT TO A VERY SMOOTH PASTE.
THEN POUR THIS PASTE BACK TO THE PAN, ADD WATER OR VEG STOCK AND BOIL FOR A WHILE.
PUT SALT AND PEPPER POWDER AND MIX WELL

GARNISH WITH FRIED CARROT AND BELL PEPPER.
SERVE VERY HOT.