Ingredients
6 ripe tomatoes
1 large onion
sliced 8 whole red chillies
6 cloves garlic, chopped
2 cups coconut milk (make from the coconut powder)
1/4 cup oil
Salt and pepper to taste
Method
1. Heat oil in a pan, add garlic and fry till aroma comes out; do not brown.
2. Remove from oil and set aside.
3. In the same oil, fry onions till golden. Meanwhile heat water in a pot, put tomatoes in the hot water; take out from the water after a while and remove skin, but keep them whole. Keep aside.
4. Add red chillies and garlic to the pan.
5. Pour in the coconut milk, and keep stirring to avoid curdling. Boil for a couple of minutes, add salt and pepper.
6. Arrange tomatoes in the coconut milk. Cover and cook till tomatoes are soft but still whole.
7. Remove from heat.
8. Serve hot with puris.
Ingredients
2 Cup (450 GRM) dried black beans, rinsed, soaked in water overnight or 6 hours, drained
450 GRM smoked ham hock or shank
2 bay leaves
5 cups water
1/8 tsp baking soda
1/2 tsp salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 tsp salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1. Place beans and ham hock in a thick-bottomed pot.
2. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer.
3. Cover and let cook for 1 hour 30 minutes, until beans are tender.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
6. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
7. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
8. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup.
9. Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
10. Serve with garnishes.
Makes 8 cups. Serves 6.
Note: The soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Ingredients
6 cups stock
2 tbsp flour
1 tbsp butter
2 tbsp coriander leaves
2 tbsp lemon juice
2 tbsp coconut milk powder
1 tbsp chilli oil
1 tsp each of salt, white pepper and Chinese salt
3–4 mushrooms, sliced
1 kashmiri chilli, soaked and ground
½ cup tomato cubes, seeded and cut into square pieces
Method
1. Heat butter in a deep pan and saute the flour.
2. Add the ground chilli and fry, then add the stock with all the seasonings and lemon juice.
3. Dissolve the coconut milk powder in some of the stock and add.
4. Let it simmer until thick. Lastly, add in chilli oil, tomato cubes, mushroom slices and coriander stalks.
5. This recipe Serves four. Enjoy!
Ingredients
Tomatoes – 1 1/2lb - halved
Cherry tomatoes – a handful (optional)
Onions – 1 cup, sliced thick
Fresh fennel bulb – 1
Half of a red bell pepper, chopped rough
Bay leaves – 2
Garlic, halved horizontally so that all the bulbs are held together but cut through
Salt – As per taste (I use a mixture of powdered rock salt and kala namak)
Olive oil – 2-3 tsps.
Extra virgin olive oil – A few drops to garnish
Black pepper, powdered – to taste (optional)
Harissa (the surprise Middle Eastern element) – 1 tsp.
Vegetable stock – ½ cup or more as needed
Method
1. Trim the fennel fronds and keep a few leaves for garnish. Cut lengthwise from the tip to the base of the bulb. Halve again and chop roughly. If the core is hard, remove it. Do not throw any of the trimmed fronds or the core. These can be used to make vegetable soup stock.
2. Pre-heat oven.
3. Quarter onions. Mix the onions and fennel pieces together in a baking tray. Place one half of the garlic in the center. Drizzle salt and one tsp. of olive oil. Toss and set aside.
4. Halve both varieties of tomatoes and arrange in another baking tray. Add bell peppers and keep the other half of the garlic in the center. Add bay leaves. Drizzle another 1tsp. of olive oil, sea salt and toss.
5. Place both baking trays in a pre-heated oven and bake for at least 20 minutes. Check whether the onions and fennel have browned. If not, bake for another ten minutes. Re-check and remove the onion and fennel tray once browned. The tomatoes will take more time, about 10 minutes.
6. Once roasted, let the trays cool. Put all the ingredients into a blender and blend to a uniform paste.
7. Sieve through a soup strainer. If needed add vegetable stock to bring the soup to right consistency. Warm the soup. Add the harissa paste, if using. If not, add chilli powder and a dash of lemon juice (very little) to adjust the sourness according to taste. If the tomatoes are sour enough do not add lemon.
8. Taste and adjust salt and pepper. Serve hot, garnished with a few drops of extra virgin olive oil, or dotted with vegan yogurt, and serve with bread or by itself.
Serves 2 generous bowlfuls
Ingredients
Chicken ( boneless ) - 500 gm (Thighs)
Onion - 1
Rice ( cooked ) - 1/2 cup
Spinach - a small bunch
Coriander leaves - a few
Oregano ( dried ) - 1 tsp
Lemon juice - 1/4 cup
Pepper powder - 1/4 tsp
Salt to taste
Olive oil - 1/4 cup
Method
1. Cut spinach, onion finely.
2. Heat oil in a large pan.
3. Add onion and fry for a few minutes.
4. Add chicken, rice, oregano, 4 cups of water, cover with a lid and cook.
5. When contents start boiling, switch off the stove.
6. When contents are warm, remove chicken and cut into small pieces.
7. Blend the contents and cook on a low flame.
8. Add spinach and cook.
9. When spinach is cooked, add coriander leaves, pepper powder, salt and switch off the stove.
10. Add lime juice and mix well.
Ingredients
1 kg fresh cucumbers
500 gm yoghurt
150 ml milk
1 tbsp butter
1 tbsp capsicum, chopped
Method
- Chop up one cucumber finely and the others into big pieces.
- Add three cups of water to the big cucumber pieces and cook till soft.
- Blend in a mixie after cooling.
- Add curd, milk and salt to taste to the cucumber puree. Mix well.
- Heat one tablespoon of butter and fry the finely chopped cucumber along with one tablespoon of finely chopped capsicum for a few minutes.
- Add to the soup. Mix well and chill. Serve cold.
Winters are in full swings. All of us are enjoying the special gift of winter, dry fruits. Another special gift of winter is carrot which is very beneficial for our health especially for eye sight. Now I am going to tell you some carrot recipes to enjoy this winter.
Ingredients
650 gm of carrots
2 bay leaves
1 medium sized onion
1 tsp peppercorn
6-8 cloves of garlic
1200 ml of water
1 packed cup of green coriander
1/2 tsp white pepper powder
2 tbsp butter
Salt to taste
Method
- Wash, peel and roughly chop carrots.
- Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
- Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
- Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again.
- Add white pepper powder dissolved in a little water. - Add salt to taste. Stir in finely chopped fresh coriander leaves. - Serve hot.
Soups make great starters or side dishes which are great for health and Oats Vegetable Soup is no exception. Soups are quite easy to prepare. Some people prepare Soup by grinding all the cooked vegetables into a vegetable paste, but here I prepared by chopping the vegetables into small pieces. Chopped vegetables give better taste to the Soup.
Ingredients
* Quakers Oats – 3 Tbsp
* Green Beans – 15
* Carrot – 1
* Green Peas – 1/4 Cup
* Sweet Corn – 1/4 Cup
* Milk – 1/2 cup
* Pepper powder – 1/2 tsp
* Salt to taste
* Sugar – 1/4 tsp
* Cilantro /Coriander Leaves
Method
1. Wash and cut Carrots and Green Beans into small pieces and cook them in a pressure cooker until you hear 2 whistles or cook in microwave for 6-8 min. The vegetables should be half cooked. As you follow the next steps, ensure that the vegetables are not cooked fully and turn too soft – soups with partially cooked vegetables taste much better in my experience and perhaps healthier too.
2. Heat 1/2 cup of water in a vessel or pan. Transfer the cooked vegetables to this vessel. Also add Green Peas, Sweet Corn and allow to cook for 5 min.
3. At this stage, add Quakers Oats and cook for 5 more minutes. Once you add the Oats, the whole mixture turns a bit thick. If needed add 1/4 cup of water to the mixture and keep stirring so that the Oats do not turn into lumps and these Oats are cooked well.
4. Now add Pepper Powder, Sugar and Salt and heat for a minute. Finally add Milk and stir once and boil the mixture for a minute more. Do not overheat/cook this Soup mixture for more than 2 minutes once you add the Milk. You can skip the Milk if you want to by adding 1/2 cup of Water instead, but Milk provides better taste. See to it that the Oats Soup turns out to be sufficiently thin to your preference.
5. Oats Vegetable Soup is now ready to serve. If needed garnish with Cilantro/Coriander Leaves.
Ingredients
Chicken - 1 breast piece with bone
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
- Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes.
- Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes.
- In another pan heat oil and put season it with cumin seeds. Do it with low heat.
- Add flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.
- Add the seasoning you made in step # 4 to the boiled soup.
- Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes. Your Spicy chicken soup is ready. Serve hot with bread and enjoy.
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Salt and Black Pepper as per taste
Method
- Bring the chicken stock to boil. Add chicken pieces and corn kernels.
- Dissolve corn flour in 1/4 cup water. Add it to the stock, stirring continuously so no lump is formed.
- Let it simmer for 10 mins. Add spring onion and pepper. Let it simmer for another 5-7 mins.
- Slowly pour in egg white, stirring continuously. Take off from fire immediately after putting the egg white.
- Garnish with corriander laves / chicken pieces / corn kernels.
- Serve hot.
Ingredients
6 cups precooked pumpkin
6 cups milk
1/4 cup minced fresh parsley
1 tablesspoon brown sugar
3 tablespoons butter
Salt and pepper to taste
Herbed croutonss
Method
Using a whisk, combine the pumpkin with the milk in a large saucepan. (For a cremaire version, substiute half & half for part of the milk). Stir in the parsley and sugar, add the butter, cover, and simmer for about 15 minutes, stirring regularly so that the soup dosen't stick to the bottom of the pan.
Season with salt and pepper. If you prefer a thicker soup, stir in more pumpkin. Serve hot, garnished with croutons.
Ingredients
8 cups clear chicken broth
1 cup chopped spinach (optional)
3 large eggs, beaten
1/2 cup chopped fresh parsley
Salt and pepper to taste
1 cup grated Romano cheese
Method
In a large pot, bring the broth to a simmer. Do not boil. While the soup is simmering, slowly pour the eggs into the soup, then remove the pan from the heat. The eggs will immediately cook. If you want spinach in your soup (fresh or frozen spinach will do), add it to the chicken broth before you add the eggs, and simmer for 10 minutes. Stir in the parsley and season with salt and pepper Serve in soup bowls with some grated cheese on top.
Ingredients
1/2 kg dried cannellini beans, cooked and drained 6 cups chicken broth
1 large red bell pepper, minced
1 large green bell pepper, minced
1 large onion, minced
1 tablespoon minced garlic
1/4 cup olive oil
1 tablespoon sweet basil
Salt and pepper to taste
Method
The beans with the chicken broth, and simmer in a large pot over very low heat.
In a medium-size skillet, saute the red and green peppers, onion and garlic in the olive oil until the peppers are tender. Stir this into the pureed beans, along with the basil. Salt and pepper to taste, then simmer for 5 to 10 minutes and serve. Garnish each bowl with a sprig of fresh basil.
For a spicy version of this soup, saute a few minced green chili peppers with the onions and add to the soup. Be sure to wear rubber gloves when chopping these peppers, or their zing will go right into your fingers.
A warming noodle soup recipe in which noodles simmer away in a freshly pureed tomato broth to give this soup outrageous flavor. The meatballs are simply seasoned and fried separately in oil which later gets mixed into the tomato broth to finish the soup.
Ingredients
3 cups each of chicken stock and tomato juice
1/2 kg. cabbage, shredded
60 gms. vermicelli
salt and pepper to taste.
For Meat Balls
1/4 kg. minced mutton
3 tbsp. minced onion
tsp. minced ginger
1 egg
1 tsp. brandy
salt to taste.
Method
Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden colour.
Bring stock and tomato juice to boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately.
This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very easily and fast.
Ingredients
1 cup lentils - soaked overnight
6 cups nonfat chicken broth
1 yellow onion thinly sliced
2 Tbs. oil
1 Tsp. dried tarragon
1/2 tsp. dried oregano
Salt and pepper to taste (optional)
1 Tbs. lemon juice
4 thin slices of lemon
Method
Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not presoaked the lentils, increase your cooking time by about 15 more minutes).
While the lentils are cooking, saut the onions in oil for 8 minutes or until they are golden brown.
Remove from heat and set aside. When the lentils are tender, add the onions, herbs, salt and pepper.
This soup has the added value of basil’s flavour and medicinal value too. Garnish this pasta-based soup with cheese and parsley, and immerse yourself in its unique flavour. Remember to add thinned spaghetti as it tastes better and cooks faster. Also note that the vegetable stock can be prepared in bulk and stored in refrigerator, to be used later to whip up soups, gravies etc instantly – you can use veggies of your choice for the stock. With only 89 calories per serving, this is a delight for the weight-watcher too!
Ingredients
1/4 cup basil leaves
2 tsp oil
1/2 cup - chopped onions
1/4 cup - chopped french beans
1/4 cup - chopped carrots
2 tsp - chopped celery
1/4 cup spaghetti , broken into 1" pieces
4 cups vegetable stock
1/4 cup finely chopped potatoes
1/4 cup finely chopped cabbage
salt and black pepper powder to taste
For The Garnish
4 tsp grated cooking cheese
Method
Blend the basil leaves with ¼ cup of water and keep aside.
Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the spaghetti and vegetable stock, mix well and simmer for 5 minutes.
Add the potatoes and cabbage, mix well and simmer for 10 to 15 minutes, stirring once in between.
Add the basil paste, salt and pepper and simmer for another 2 to 3 minutes.
Serve hot garnished with cheese and parsley.
Bright red and flavourful, this soup is ideal for diabetics. Capsicum contains vitamin A, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.
Ingredients
2 whole red capsicums
4 medium sized tomatoes
2 bayleaves
1 clove of garlic
1/2 cup low fat milk
1 tbsp cornflour
salt to taste
For the garnish
2 tbsp chopped coriander
Method
Pierce the red capsicum with a fork and roast them over a flame till they turn black.
Cool, wash them and remove the skin, stem and seeds. Keep aside.
Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
Purée the capsicum and tomato mixture into a smooth paste.
Mix the corn flour and milk and add to the paste.
Add salt and simmer the soup for few minutes till it thickens.
Serve hot garnished with coriander.
Quick Tip
If the soup tastes sour add a pinch of sugar substitute and mix well
just before serving.
Cucumbers are 90 % water. The sweet taste of cucumbers adds a subtle flavor to this soup.
Ingredients
4 small cucumbers
3 to 4 tbsp mint leaves
2 1/4 cups low fat yoghurt
salt to taste
Method
Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick.
Serve chilled.
The use of plenty of vegetables and tofu lends an exotic flavour and lots of antioxidant i.e. vitamin C, which helps fight infections. Serve this soup as soon as it is cooked to relish it the most.
Ingredients
1/2 cup mixed sprouts (moong, matki, chana etc.)
1/4 cup sliced red capsicum
1/4 cup sliced yellow capsicum
1 tbsp chopped spring onions whites
3 cups Vegetable Stock
1/4 cup spaghetti, cut into 25 mm. (1") pieces
salt to taste
1/4 tsp cornflour dissolved in 1 tablespoon of water
1 tbsp chopped spring onion greens
1/2 cup tofu (bean curd/ soya paneer) cubes
1/4 tsp freshly ground black pepper powder
Method
* Heat a non-stick pan, on a medium flame and when hot, add the capsicum, spring onion whites and mixed sprouts and dry roast for 2 to 3 minutes.
* Add the vegetable stock, spaghetti and salt and cook for 10 to 15 minutes or till the vegetables and spaghetti is done.
* Add the cornflour mixture, spring onion greens and simmer for few more minutes.
* Add the pepper, mix well and serve hot.
A rich and tasty soup with a delicate flavour of pistachio.
Ingredients
1/3 cup shelled pistachios
4 cups Vegetable Stock
2 tbsp plain flour (maida)
3 to 4 drops green food colour
1/4 cup fresh cream
2 tbsp butter
salt to taste
Method
Make the slivers from a few pistachios and keep them aside for
decoration.
Put the remaining pistachios in a blender and make a fine powder.
Melt the butter gently in a pan, add the flour and stir, taking care
to see that the flour does not discolour, till you get the smell of
cooked flour.
Add the stock and simmer for a few minutes, whisking continuously so
that lumps do not form.
Add the green colour, cream and salt and mix well.
Serve hot garnished with pistachios slivers.
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