26
Jul 17

Lauki (bottle gourd) soup

Lauki soup is a comforting bowl of healthy, nutritious and delicious soup; which is full of goodness; whenever you need light very light meal or when you are on dieting it is the right food to have.

It is easy to prepare; just takes 15 minutes; serve with readymade toast or toasted bread slices.

Ingredients:

  • Lauki (bottle gourd): 350-400 gm.
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Ajawine (carom seed): ¼ teaspoon

Seasoning:

  1. Butter: 1 tablespoon (as per taste)
  2. Cumin: ¼ teaspoon
  3. Lauki (bottle gourd): 50 gm.

Preparation:

  1. Peel and roughly chop ¾ parts of lauki, onion and tomato. Keep aside.
  2. Chop ¼ of lauki into small pieces. Keep aside.

Method:

  1. Put roughly chopped lauki, tomatoes, ginger, onion, white rock salt, salt in pressure cooker; place cooker on maximum heat, bring it to full cooking pressure, reduce to lower flame and cook for 2-3 minutes. Allow cooker to cool.
  2. After cooling roughly grind it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add some water if required to get the desire consistency of the soup.

Seasoning:

  1. Take a small fry pan; put butter and cumin, sputter for few seconds, add small chopped pieces of lauki, stir fry on medium flame till it is done; add kala namak and fresh ground black pepper.
  2. Spread this fried lauki over prepared soup. ‘Lauki (bottle gourd) soup’ is ready to serve. Serve hot.
Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Ingredients

Ingredients

chopped vegetables

chopped vegetables

place cooker on maximum heat

place cooker on maximum heat

Allow cooker to cool

Allow cooker to cool

pass this through soup sieve

pass this through soup sieve

Seasoning

Seasoning

stir fry on medium flame

stir fry on medium flame

stir fry on medium flame till it is done

stir fry on medium flame till it is done

add kala namak

add kala namak

soup and fried lauki

soup and fried lauki

Spread this fried lauki

Spread this fried lauki

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup


05
Jul 17

Verdant broccoli soup

Prepare a unique taste and verdant green looking ‘broccoli soup’ with spring onion, onion, garlic. Soup is the ultimate healthy meal; it is not packed with sugar, fake fats above all it is good for health and waistline.

Ingredients:

  • Broccoli: 100-150 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20-30 gm.
  • Green coriander leaves: 1 tablespoon (chopped)
  • Ginger: 2” piece
  • Garlic: 2-3 flakes
  • Bay leaf: 1 no.
  • Milk: ½ cup
  • Water: 4 cup
  • Salt: 1 teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Butter: 2 tablespoon (as per taste)
  • Lemon: ½ no. (Optional)

preparation:

  1. Roughly chop broccoli, keep aside.
  2. Peel off and slice onion, spring onion, garlic, green coriander and ginger. Keep aside.

Method:

  1. Take a pressure cooker; put butter and bay leaf, Sauté ginger, garlic and onion, add broccoli, spring onion and green coriander leaves; stir fry for couple of minutes, add water and salt.
  2. Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool and then puree in a blender, add milk and desire quantity of water as per reaches soup consistency, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan, put butter and add broccoli; stir fry on medium flame till it is done, spread this fried broccoli over prepared soup.
  2. Verdant broccoli soup is ready to serve. Serve hot with toasted bread or bread croutons. You can add extra butter too.
Verdant broccoli soup

Verdant broccoli soup

Ingredients

Ingredients

put butter and bay leaf

put butter and bay leaf

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

add spring onion and green coriander leaves

add spring onion and green coriander leaves

add water and salt

add water and salt

add water and salt

add water and salt

bring it to full cooking pressure

bring it to full cooking pressure

add milk

add milk

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup


20
Jun 17

Creamy tomato soup

Tomato soup is one of the comfort foods in Poland and United States.

Take this soup before dinner every day, the tomato soup is made with fresh tomato as primary ingredients and smooth in texture, butter is sure to enhance the taste of the soup. Enjoy the soup that slides down the throat like silk.

Ingredients:

  • Tomato: 350 gm
  • Sugar: 15 gm
  • Water: 400 ml
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red orange color: optional
  • Ginger: 2” piece
  • Fresh cream: 20-25 gm

Seasoning:

  1. Maida (refined flour): 15 gm.
  2. Ghee: 15 gm.

Preparation:

  1. Chop tomatoes into pieces, Keep aside.
  2. Peel off and chop ginger. Keep aside.

Method:

  1. Put chopped tomatoes, ginger, in pressure cooker along with water; place cooker on maximum heat, bring it to full cooking pressure, allow cooker to cool.
  2. After cooling; churn it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Add namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; put ghee, add Maida and fry till golden brown color appears, add prepared tomato soup, stir continuously add salt, sugar, red orange color into the soup.
  2. Cook on the lower flame for couple of minutes; serve steaming hot after decorating with fresh cream.
Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Ingredients

Ingredients

Chop tomatoes into pieces

Chop tomatoes into pieces

boiled tomatoes and ginger

boiled tomatoes and ginger

cool it

cool it

After cooling; churn it in mixer grinder

After cooling; churn it in mixer grinder

;put ghee, add Maida

;put ghee, add Maida

put ghee, add Maida

put ghee, add Maida

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

add prepared tomato soup

add prepared tomato
soup

add salt, sugar, red orange color

add salt, sugar, red orange color

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup


02
Jun 17

Drumstick soup

Nowadays we enjoy soup everyday; soup lends a punch to energy levels, low in fat and high in fiber.

Yesterday I prepared ‘drumstick soup’, which was utterly delicious and delighted our mood. The good thing is that here I used drumstick pulp as main ingredient. Soup is considered healthiest hot drink around the world.

Ingredients:

  • Drum stick: 2-3 no.
  • Onion: 1 no. (Medium size)
  • Tomato: 2no. (Medium size)
  • Ginger: 2” piece
  • Green chili: 1 no. (Optional)
  • Bay leaf: 1 no.
  • Water: 5 cup
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon

Seasoning:

  1. Butter: 2 tablespoon (as per taste)
  2. Drumstick: 1 no.

Preparation:

  1. Take Drum stick, cut into centre and scoop out the pulp shown as photo. Keep aside.
  2. Peel off and slice onion, tomatoes, ginger and chili. Keep aside.

Method:

  1. Put drumstick pulp, chopped tomatoes, ginger, onion, bay leaf, white rock salt, salt in pressure cooker; place cooker on maximum heat, bring it to full cooking pressure, reduce to lower flame and cook for 2-3 minutes. Allow cooker to cool.
  2. After cooling roughly grind it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan, put butter and add drumstick pulp, stir fry on medium flame till it is done.
  2. Spread this fried drumstick pulp over prepared soup.
  3. Drumstick Soup is ready to serve. Serve hot.
Drumstick soup

Drumstick soup

Ingredients

Ingredients

cut into centre

cut into centre

scoop out the pulp

scoop out the pulp

drumstick pulp

drumstick pulp

Put drumstick pulp

Put drumstick pulp

add white rock salt, salt

add white rock salt, salt

cooked drumstick

cooked drumstick

grind it in mixer grinder

grind it in mixer grinder

, pass this through soup sieve

, pass this through soup sieve

add kala namak

add kala namak

Seasoning

Seasoning

add drumstick pulp

add drumstick pulp

stir fry

stir fry

Drumstick soup

Drumstick soup

Drumstick soup

Drumstick soup

Drumstick soup

Drumstick soup


08
Oct 16

Carrot and almond soup (phalahari recipe)

Ingredients:

  • Carrot: 4 no
  • Almond: 8-10no.
  • Toned milk: ½ cup
  • Water: 2cups
  • Clove: 2 no.
  • Ghee (Clearfield butter): 2 teaspoon
  • Black pepper powder: 1 teaspoon
  • Sendha namak (rock salt: 1 teaspoon)
  • Samba rice: 2-3 tablespoon

Preparation:

  1. Boil samba rice, keep aside.
  2. Peel off and grate carrot, keep aside.
  3. Soak the almonds into water for about one hour and grind it into fine paste with water, keep aside.

Method:

  1. Take pressure cooker, put ghee, stir fry the grated carrot for couple of minutes on high flame, add water and Sendha namak, cover the lid, bring it to full cooking pressure, and lower the flame, wait for couple of minutes, put off the flame. Keep aside.
  2. After coming to room temperature, blend the carrot and make puree, sieve it and keep aside.
  3. Take a heavy bottom pot, put carrot puree and almond paste, heat them at low flame, pour the milk and water to get the soup consistency of your choice, add clove and boil it for 6-8 minutes. Add salt and pepper and cook again for couple of minutes, serve hot.
  4. Serving tips: A little amount of cooked steamed samba rice if added to individual bowls just before serving, the taste will be different (delicious)!
    Carrot and almond soup (phalahari recipe)

    Carrot and almond soup (phalahari recipe)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    stir fry the grated carrot

    stir fry the grated carrot

    add water

    add water

    add water and Sendha namak

    add water
    and Sendha namak

     bring it to full cooking pressure

    bring it to full cooking pressure

    blend the carrot

    blend the carrot

    add clove

    add clove

    put carrot puree and almond paste

    put carrot puree and almond paste

    pour the milk

    pour the milk

    pour the milk

    pour the milk

    Add salt and pepper

    Add salt and
    pepper

    Carrot and almond soup (phalahari recipe)

    Carrot and almond soup (phalahari recipe)