Carrot Soup

Its been a long time since i made a recipe post. Life goes on as usual, but not my mind. I had and i still have severe mood swings, which made me stay away from online for a while. i always feel breaking the ice is one crucial point to go ahead with challenges. Today, this moment i decided to break the ice with my blog!! here i dusted down this carrot soup post from draft and presenting here.
Hope to Cook and Blog More in this Summer Holidays! Wish me Lots of Strength and Hope Your Wishes Pushes me furthur!!!

Cream of Mushroom Soup

Mushroom soup is easy to prepare and it is far better in taste than ready to make soups available in the market. Soup when served along with bread make it as a good meal. we prefer this simple meal in winter. I always make it a point to cook the mushroom the same day i buy. this way we can avoid the color change in mushrooms.

Creamy Sweet Corn Soup

I saw this recipe in a TV show long back. when i chanced upon Del monte Creamy style Sweet corn, i bought a tin to try out this soup. It just tasted like the one we have at restaurants. its an easy recipe too. you can just follow the instructions given on the tin and make it. My son loves soup very much. he would taste all sorts of soup, but his all time favorite is my tomato soup. I am preparing mushroom soup this evening, which i will share with you tomorrow.

Cream of tomato soup

Soup song, flop song - why this kolaveri kolaveri di??. first i did not understand the meaning of what is soup song, then wiki helped me as it always do. yes kolaveri viral attacked me too. so from soup song to cream of tomato soup...

How to Make Tomato Soup at Home - Indian Style

I am Crazy about Tomato Soup, which my grandmother used to make with loads of vegetables in it. apart from that, when i wrote a story for the first time at my class 7, has Tomato Soup played an important role. to brief the story here, the girl in the story drinks lots of tomato soup and suffers from stomach ache and the girl's sister gets caught in trouble while going out to get medicine. though it sounds funny now, the memories are as bright as the soup color!

While speaking about the bright red color of the soup, it all comes from a small bit of beetroot. that's a trick i got from Suganya's Tasty Pallette.

Tomato Soup

Prep Time: 05 mins 

Cooking Time: 25 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Soup

Ingredients:

Ripe Red Tomatoes - 4
Beetroot - 1 small piece
Coriander stem - 4
Garlic - 3 cloves
Ginger - 1 inch size
Cinnamon stick - 1 inch in size
Cloves - 2
Pepper - 5
Bay Leaf - 1
Star Anise - 1 small
Corn Flour - 2 spoons
Water - 2 cups

Method:

Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic too. add a small bit of beetroot, coriander stems and 1 cup of water. pressure cook all together up to 3- 4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.

just add an inch size of cinnamon stick, i had put one big one for the photo to show you all.

Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper.

Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.

Grind the tomatoes and filter the soup. boil the soup. add the corn starch to the boiling soup and give a stir. let the soup boil in slow flame for about 2-3 mins. add salt to taste, bit of pepper powder and serve hot!

Serve the Tomato Soup hot with Toasted Bread.

Note:

Before grinding the tomatoes, remove the skin of the tomatoes(its easy). and then grind together. boil the grounded soup, add the corn starch at slow flame and stir well so that no lumps are formed. add a bit of pepper powder and salt to taste. let the soup boil in slow flame for about 2-3 minutes. and serve hot.

Happy Valentine's Day!!!

Mixed Bean Soup

The Climate in chennai is Chill, with lots of Rain. For this chill climate, nothing other than soup on table makes you comfortable. As me and my son love to have soup, i find different soups from other blogs and create it at home. two days back i soaked lots of beans to prepare these mixed beans soup and then searched at many blogs and found the prepation is more similar to Indian Curry.

Most of the recipe called for some broths, you can use vegetable broth or just go with plain water, like what i made. the other ingredients mentioned in the recipe are, Chilli Powder, Corriander powder, cumin powder and little curry masala powder. Now say, does'nt it sound like Indian Curry Ingredients?

Beans to Soak:
soak 1/4 cup of each beans overnight.

Kidney Beans / Rajma
Cowpeas / Kaaramani
Brown Chickepas
Chickpeas
Mochai / Hyacinth

Ingredients:

Onions - 2
Tomatoes - 2
Garlic - 3 cloves
Bay leaf - 1
Cinnamon Stick - 1 inch
Cloves - 2
Olive Oil - 1tbsp
Dried Parsley or Oregano - 1 tbsp
Water or Vegetable  Broth - 3 cup's

Chilli Powder - 1 tsp
Corriander Powder - 2tsp
Cumin Powder - 1/2 tsp
Curry Masala Powder - 1/4 tsp (optional)

Method:

In a Wide Pressure Cooker, heat a tbsp of oil, add cinnamon stck, cloves, bayleaf and saute them. next add finely chopped onions and fry them, on next, add finely chopped tomatoes , crushed garlic pieces and mix along with onions and fry them.

Add chilli powder, salt to taste, corriander powder, cumin powder and curry masala powder and mix well with the onion-tomato mix.

Next add overnight soaked beans to the onion-tomato-masala mix and give a mix. add 3 cups of water and mix well. close the pressure cooker with its lid and put on its whistle and let the cooker be on high flame till it whistles 4-5 times. switch off the flame and let the pressure releases and open the cooker.

Sprinkle some Dried Parsley or oregano and serve hot.

I served the Soup with some Wheat Foccacia. It filled our tummy very much. With all the beans you get the necessay protein and energy. wheat gives the needed fibre content. It was a simple and hearty meal together.

Veg Clear Soup

I could'nt peek in here, as i had loads of work after the home got painted and my phone/broadband line was not working. it all made me stay away from the blog. I am back on track now.

Next to the Tomato soup, Veg clear soup is my favorite. when i prepared it at home, it was so easy and it tasted far far better than the restaurant served one's.
here is the recipe..

Veg Clear Soup Recipe

Prep Time: 10 mins 

Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Chinese
Recipe Type: Appetizer

Ingredients:

Carrot - 1/4
Beans - 4
Cabbage - 3 tbsp's
Onion - 1/4
Water - 2 cup's
Corn Flour - 2 tsp's (mix it with 5 tsp's of water)
Spring onion's - 2 tsp's (finely chopped)
Ghee - 1/4 tsp
Pepper Powder - 1/2 tsp
Aji-na-motto - a pinch

Method:

Heat Ghee in a Bowl, add sliced onion and saute it.

Add all the vegetables(carrot, beans & cabbage) to the bowl and saute them.

Add 2 cup's of water to the bowl and let the vegetables get half cooked.

Mix the corn flour with 5 tsp's of water without any lump's. add the corn flour starch to the bowl and mix well.

Add salt to taste, and aji-na-moto a pinch and let the soup sit in the stove in slow flame.

Add Spring onions and pepper powder. when the soup get's little thicker, remove from the flame and serve.

Serve with bread stick's or with spiced corn flake's.

* The corn flakes in the images are just plain corn flake's. check the spiced one's here.

It just took 15 mins of time in total and the production cost of this soup could be less than Rs.25, I don't know why the restaurant's charge double the amount.

Broccoli Soup

I know iam boring you all with soups. The Climate here in chennai is chill and we need soup's to warm us. so bare with me. Whenever i find broccoli in the vegetable shop, i buy it. so far bought it thrice, once i made kootu with it and kuruma the other time, now its soup. its a versatile veggie, an healthy green veggie too. Coming to the soup. its a easy one.

Ingredients:

Broccoli Florets - 1 cup (handfull of florets + 3)
Red Onion - 1
Garlic Cloves - 3
Oil - 1 tbsp
Milk - 1/4 cup
Pepper Powder - 1 tsp's

Method:

Cut the Broccoli into small florets. wash them thoroughly twice atleast.

Heat a Pan, add oil & heat it. Now add the Garlic and saute it for a min. then add the onion and saute it till it turns translucent. then add the broccoli florets to the pan and saute it for atleast 4 minutes, till the broccoli turn tender. switch off the flame and let the pan contents cool.

After Cooling, blend all the ingredients in the pan with 1/4 cup milk into a smooth puree.

Now Heat the Puree and add little water, to get the desired soup consistency of your choice.

Add salt and pepper powder according to your taste.

Serve warm with Garlic Breads or Bread sticks.

Sweet Corn Soup

This Soup is our recent favourite. The Margazhi climate is so chill. Soup becomes must for Lunch in this Climate. This is one easiest soup, i prepare and the bread-winner relishes this soup with some breads:)

What i do is, put the corn cob in microwave and microwave it on very high for about 5 minutes. I cool the cob, shred the corns - its a tricky job, I slowly slice the corns with knife. the corns beautifully shreds. I put the corns in my mixer, add some water and grind into thick puree. Then i heat a pan, pour the corn puree onto the pan. I add some water, to make it for soup consistency. In a small cup of water, i add a tbsp of corn flour and mix it without any lumps and add it to the pan of corn puree. I then add salt, pepper to taste and some finely chopped Green Spring Onions over the soup. now in recipe format.

Ingredients : ( soup for 2)

 American Sweet Corn Cob - 1
 Water - 2 cups
 Corn Flour - 1 tbsp (mix it with 5 tbsp's of water)
 Pepper - 1 tsp
 Salt - to taste
 Spring Onions (Green Part ) - 2 (finely chopped)

Method:

Microwave the Corn on Very High for about 5-6 mins. or Pressure cook the corn for atleast 5 whistles.
cool the corn and shred the corns from the cob.

Grind the corns with half cup of water into a smooth puree.

Mix the corn flour with 5tbsp's of water without any lumps and keep aside.

Heat a Pan, add the smooth corn Puree and 1 cup of water. Let it come to boil.

Add the corn flour-water mix to the pan and let it boil.

Add Pepper powder and Salt to taste. and add chopped spring onions green part on top of the soup. let it boil for a minute and switch off the flame.

Serve warm with some Bread sticks or Bread.

oh..Garlic Bread i forgot You. Its easy. Get 2 slices of bread. toast it with some butter. apply some Garlic Cheese on one side of the bread and top it with finely sliced Garlic. sprinkle some oregano on top. If you have Microwave with Grill. Pre-heat the oven for 5 mins. Grill the Bread, with cheese top facing the gril. Gril it for 3 to 4 mins.

If you don't have microwave, then do it on Dosa Tava, just close the tava with lid. slow the flame. its just enough if the bread gets heated and the cheese to raises a bit. Enjoy Garlic Cheese Bread with warm soup.

Sirukeerai Soup and Sirukeerai Rajma Kuzhambhu

Sirukkerai, a variety of Greens, is said to be good for Kidney's. I remember my ammumma buying a bunch of green's for 50 paise, now it has ended up to Rs.6. As every Child, i too had much hatreds with Green's. when i was ill with Jaundice, i was served different variety of greens daily for my lunch. some varieties like Manja Karusulanganni, Ponnankanni, and many other special greens. There started my Green Affair...

As Summer started over here, i prepare at least one dish with Greens for lunch daily. These Sirukkerai soup,Sirukeerai Rajma Curry dishes were the one's that i thought worth of sharing it with you all..

Sirukeerai Soup:

Method to Prepare Sirukkerai Soup:

This is very easy to prepare and its a big energy booster.


* Separate each leaf from the bunch and collect it in a basin.
* Now wash it for at least 3 time's to remove the Mud and small particles.
* In a Pan, have ¼ tsp of oil and saute the leaves.
* In a minute or two, it gets cooked. Cool them.
* Grind them with a cup of water and salt into a paste.
* Now in a pan, heat the grounded paste and let it boil.
* Have 1 tsp of corn flour mixed in a cup of water without any lumps.
* Add the corn flour mix to the pan, and stir well.

* Now the soup gets thicker.
* Add pepper and salt according to your taste.

Sirukeerai Rajma Curry:

I tried a little to find the english name for Sirukeerai. but got only latin names. if any one could share its english name, it will be very use full. okay, why have i combined this Sirukkerai/Green with Rajma/Kidney Bean's. These Kidney Bean's do real good to Kidney's. so why not it combined with sirukeerai for the maximum benefit..

Believe me, it tasted so good. the combination worked out very well. its better to try with this faded Rajma rather than Merone Red Rajma. These Faded Rajma gets cooked fast and is so soft. its nice to have it in the Kuzhambhu/curry.

Ingredients:

• Sirukkerai-cleaned and washes leaves of one bunch
• Rajma/Kidney Bean's-1 cup (Soaked Overnight and pressure cooked upto 3 whsitles)
• Red onion-1(medium size)
• Tomatoes-2
• Dry Red chilli's-3
• Curry leaves-8
• Garlic-3
• Mustard-1/2 spoon
• Fenugreek-5
• Asafoetida powder-1/4 spoon

List of Powder's:

1. Turmeric Powder-a pinch

2. Chilly Powder-1 spoon
3. Corriander Powder-2 spoons
4. Cumin Powder-1/2 spoon



Method:

In a Kadai. Heat 3 tsp's of oil. add mustard, when it cracks, add fenugreek seeds, curry leaves, garlic pods and red chilli's. fry them well. Now add Finely Chopped onions, fry them. add finely chopped tomatoes and mix well with the onions. Now add the green's and cook them for 2 minutes. Now add Rajma/Kidney Bean's to it and mix well. add all the Powder's mentioned in the order. add sufficient water and close the kadai with a lid. slower the flame and let them sit on low flame for about 5 minutes.

Now iam sending this Curry for Legume Affair started by Dear Susan and this month hosted by Laurie.

RReminder:

Hope you havent forgot to cook for my RCI-Lucknow. Keep Pouring in.......

I know, you all find it difficult to find vegetarian Lucknowi recipe's. you can look for awadhi cuisine's veg recipe's too.

Below are few link's that will help you to explore more on lucknowi cuisine..

• SurfIndia
• Wiki-UttarPradesh Cuisine
• Food indif
• Recipe for Lucknowi Kofta
• NDTV GoodTime's Lucknowi ( i will link it back soon)

Happy Holi !!

Vazhathandu / Banana Stem Soup

Here the climate in chennai is cloudy and breezy. The Lightning and thunder's are really threatening..i have never heared such fiery thunderstorms all these years. Rain pours and pours with little passes in between. In this case, i just could watch some classic DVD's. and very rarely i get the mood of weB-LOGGING. Though i have lot of recipe's for posting it..these Vazhathandu/Banana Stem Soup recipe is having much priority, as it needs to be introduced to many people, specially for people in chennai.

First i will share about this Vazhathandu Sambhar, this is my favourite sambhar. i remember my grandfather making me eat these vazhathandu/banana stem, by telling, it will clear if any stones are in your kindney. If you have never tried Banana stem before, this is a good way to start, by trying Banana Stem/Plantain Stem Sambhar.

For this, You have to cut the stem in round shapes of medium thickness..just pressure cook them along with tuvar dal/moong dal. and follow your usual Sambhar Recipe. For My Sambhar Recipe, Check Here.

Coming to the Soup Recipe..Cut the Plantain/Banana/Vazhathandu Stem into small small pieces. Let them boil in Water, till they get cooked. you can see the color change. take a spoon of corn flour and mix with a small cup of water. mix well without any lumps. now add the corn flour water to the pan, in which the plantain stem is boiling. add salt and pepper powder to it and let it boil and remove from the flame. if you wish, you can add sauses before serving.

i will soon try vazhathandu juice and post it. I can assure you, that you will like vazhathandu sambhar..Will soon catch up with you all when sun shines again.......

Pumpkin Soup

I was intoduced to Pumpkin, through Cindrella's Carriage. Every Girl would have dreamed to have a Carriage, Glassy Shoes, and ofcourse Prince Charming. Anyway in reality we get all in little size or some compromise have to be done.  coming to the topic, i cook pumpkins only during Pongal, and thats Sundu Curry. After looking at all your Pumpkin Soup's, i could'nt resist more in trying it. here it is..

My Recipe is so simple, i just sauted the pumpkin cubes in two spoons of oil and grinded them by adding little water. then i made them boil and added little pepper and salt.

Yes, you guessed it right, such a lazy recipe. no onion's, no cream, nothing. yet it was so delicious and iam going to try next time with little addition's.

Here are some versatile sides of Pumpkin-

Courtesy-Wiki

Canadian and American:

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holiday.

Middle East:

Pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin.

In South Asian countries such as India:

Pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.

China:

The leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.

Australia:

Pumpkin is often roasted in conjunction with other vegetables.

Japan:

Small pumpkins are served in savory dishes, including tempura.

Thailand:

Small pumpkins are steamed with custard inside and served as a dessert.

Italy:

Pumpkin can be used with cheeses as a savory stuffing for ravioli.

If you havent tried Pumpkin Soup, Give a shot this Winter.

Soups and Starters

Tomato soup                                                                                                     Veg clear soup

Baby corn soup                                                                                                
                                                                                                                           Mixed Bean soup

Cream of tomato soup                                                                                            Broccoli soup

Sweet corn soup                                                                                                   Pumpkin soup

Starters:


                                                                 


Garlic bread                                                                                            Aloo paneer kofta




Veg Cutlet

Baby Corn Soup

I have never used baby corns before..thought of giving a try. i started with pizza's. now this is the second one i have learned..BABY CORN SOUP. if you have not tried it before..shhh..you have missed out something great..so please give out a try.. the difference here is..the thickening agent is potato instead of the corn flour.

Ingredients:

1.Baby Corns-6
2.Potatoes-2
3.Onion-1
4.Butter-2 spoons
5.Salt
6.Pepper
7.Milk-2 cups
8.Garlic-4 pieces

Method:
Boil the Baby corns and the skin peeled potatoes in a pressure cooker with one cup of milk and with one cup of water and with little salt.(upto 4 whistles).
Grind the baby corns(4) and the potatoes with the milk(which is used for pressure cooking) into a thick paste.

In a kadai..heat the ghee, fry the sliced onions and garlic well. now add the grinded mixture and mix well. add milk as per the consistecy you require. i preferred a thick one that is shown here.
now with the other two boiled baby corns left over..slice them into pieces and add to the soup. add pepper powder and required salt. let them boil for few minutes.

serve it hot.



when i served this delicious soup to my husband..he asked me.."which hotel did you call up?"
i said.. " No..i prepared this"..
my husband..."what all other foods you have ordered?"
i said.."its mine..i prepared this soup"
my husband.."okay tell me how you prepared it"
i said it..
my husband.."it's SUPER'b"..
So if you get a chance of cooking baby corns..give out this soup a try:)