CLEAR SOUP
Ingredients:-
• 2-3 juicy large carrots
• 1-3 pieces bottle gourd
• 1-2 leaves cabbage
• 1 tbsp. Cream
• 1 tsp. butter
• Salt, pepper according to taste
• 2-3 tbsp. cream whipped smooth
• 12 mint leaves
Method:-
Grate 1 tbsp. carrot finely and keep it aside. Finely chop cabbage and keep aside. Pressure cook remaining carrots with bottle gourd till very soft. Cool and blend in the mixer. Strain. Heat butter, add the pulp and bring to boil. Add the grated carrot and cabbage and salt. Take in serving bowl. Add a swirl of whipped cream. Sprinkle freshly ground pepper and chopped mint leaves before serving.
CUCUMBER SOUP
Ingredients:-
• 500 gm. fresh cucumber
• 500 ml. fresh curd
• 1 cup skim milk
• 1 tbsp. capsicum (chopped)
• 1 tbsp. butter
• Salt according to taste
• Few mint leaves for topping
Method:-
Chop one cucumber finely. Cut the remaining cucumbers into big pieces. Add 3 cups of water to the big cucumber pieces and cook until soft. When soft, blend in a mixer and Cool. Add the curd, milk and salt and beat well. Heat the butter and cook the finely chopped cucumber and the capsicum for 1/ 2 minute. Add to the soup chili. Pour the soup into big individual bowls and add 1 to 2 ice cubes. Top with chopped mint leaves and serve.
LENTIL SOUP
Ingredients:-
1/4 cup lentils (whole masoor dal)
• 3 tbsp. butter• 1 tbsp. oil
• 2 onions (finely chopped)
• 1/2 tsp. grated ginger
• 1 tsp. curry powder or garam masala
• 1 dried red pepper (crushed)
• 1 tbsp. corriander powder
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. flour• 2 carrots (chopped)
• 2 red potatoes (diced)
• 2 tomatoes (diced)
• 6 cups vegetable stock or water
• Juice of one lemon
• 1/4 cup corriander leaves (chopped)
• 1 cup coconut milk
• Salt to taste
Method:-
Pour enough warm water over lentils to cover well, put aside. This is to soak the lentils before cooking. Melt butter and oil in large pan, add chopped onion and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Stir in the carrots, potatoes and tomatoes and the drained lentils. Reduce heat, simmer uncovered 20 minutes, cover pan, simmer 30 minutes or until vegetables and lentils are tender. Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and corriander leaves and simmer 5 minutes more. Reduce heat, stir in coconut milk. Serve hot. Add a few teaspoons of freshly made plain white rice.
CHEESE SALAD SOUP
Ingredients:
• 750 gm ripe tomatoes (blanched, skinned and chopped)
• 4 large 2 cm thick slices stale bread (crusts removed and crumbled)
• 2 large cloves garlic (crushed)
• 2 tbsp red vinegar
• 3-4 tbsp salad oil
• 1 small cup tomato juice
• 1 large onion (grated)
• 1 small cucumber (grated)
• 2 tbsp mayonnaise
• 1 1/2 tsp salt
• 1/2 tsp pepper powder
• 2 cups iced water
• 100 gm cheese (grated)
For garnishing
• 1 small cucumber (peeled and cubed)
• 2 small onions (cut into thin rounds)
• 2 eggs (hard boiled shelled and sliced)
• 1 cup croutons
• 100 gm cheese (grated)
Method
Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil. Add the tomato juice and mix thoroughly. Stir in the grated cucumber, onion and bread crumbs. Add the mayonnaise and season with salt and pepper. Put the mixture into a liquidizer or rub it through a fine sieve. The soup should be perfectly smooth. Dilute with iced water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator.Serve the garnishes in separate bowls along with chilled soup. Float a few ice cubes on the soup if desired.
CORN SOUP
Ingredients:
• 1 cup sweet corn (cooked)
• 2 spring onion• 8-10 Beans
• 1 small Carrot• 3-4 Mushrooms
• 1/2 tsp. White pepper
• 2 tbsp. cornflour mixed with 2 tbsp. Of water
• 2 tsp. Sugar
• 200 gm. oil or ghee
• Salt according to taste
Method
Cut mushrooms, carrot, beans and spring onions finely.. Heat oil in a pan, add onions, stir a while then add the corn and a cup of water. Add sugar, salt, pepper. Mix cornflour mixture and bring to a boil. Just before serving put onion greens, carrot, mushrooms and beans. Serve hot
Pudina Shorba
Ingrediants:
2 cup Curd
1 1/2 Tbsp Gram Flour
4 Chillies
1 piece Ginger
25-30 Mint leaves
1/2 Tsp Cumin powder
1/2 Tsp Black pepper
1 Tsp Salt
Method:
Whip the curd and gram flour and whip it well. Add approximately one glass of water.Make a paste of ginger-garlic-green chillies.
Take some butter in a pan.Once hot add the paste and fry.Now add the whipped curd mixture and let it boil for 5-6mins. Add mint leaves, black pepper, cumin powder and salt. Cook for 2-3 mins. Sieve the shorba.
Serve hot.
Almonds 15
Cashewnut 10-12
Makhane 10-12
Clove 1
Cinnamon 1 small piece
Water 2 Cups
Milk 1 Cup
Maida 1 Tbsp
Salt 1 Tsp
Black Pepper 1/2 Tsp
Some Butter
Method:
Soak the almonds for 1hr and remove its skin. Take 7-8 almonds, Mekhane, Cashewnuts, and make a paste. Heat the butter in a pan.Add cinnamon and clove to it. A minute after add maida and fry till light brown.Add the paste to it and fry. Keep stirring while adding little litte water to it to aviod formation of lumps.Add salt, black pepper.Boil for 2-3 minms more. Sieve it add left small cut almonds. Serve hot and njoy the rich soup.
Talumin Soup
Ingrediants:
Carrot 1
Capsicum 1 small
Cabbage 1/4 small
Beans 4-5
Spring Onions 2
Paneer 50gms
Ginger 1 small piece
Garlic 7-8cloves
Salt 2 Tsp
Black Pepper 1 Tsp (in level)
Chilli Sauce 1 Tsp
Tomato Sauce 2 Tbsp
Soya Sauce 1/2 Tsp
Noodles (Fried) 1 cup
Vinegar 1 Tbsp
Cornflour 6 Tsp
Sugar 1 Tsp
Butter for frying
Method:
Chop all the vegetables finely. Put 6 cups of water to boil and add all vegetables in water except spring onions and paneer.After 2-3 boils sieve the vegetables and keep the boiled water aside. Take butter and fry ginger-garlic paste.Add finely chpped white portion of sprong onions and fry. 2 mins later add all the vegetables, fry again. Add the boiled water which we kept aside. After few boils add the green portion of spring onions finelly chopped. Mix salt and cornflour in little water and make a paste to add this to the boiling portion. Add vinegar, grated paneer,all sauces, sugar and black pepper.
How to fry noodles:
Add noodles to the boiling water.After 4-5 boils seive the noodles and immediately put cold water on it. Put some refined oil on the noodles sprinkle maida and fry.
Serve the hot soup adding fried noodles to it.
Note: Lung Fung soup is same as Talumin soup.The only difference is that you have to add boiled noodles to the soup and not fry them.
Mushroom Soup
Ingrediants:
200gm Mushroom
1 Big Onion
6-7 Garlic
1 Piece Ginger
5 Tsp Cornflour
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tbsp Butter
2 Tsp Vinegar (white)
1 Tomato paste
Cream
Method:
Cut the mushrooms into small pieces. Chop the onion also. Make ginger-garlic paste. Take butter, heat it. Add ginger garlic paste to it and fry little bit.After that add chopped onion and fry again for 2-3 mins. Add mushrooms and fry them too. Now add salt, tomato paste and 2 glass of water. After around 10 mins add cornflour paste ( mix cornflour in little water and make a paste). Put vinegar, black pepper in the soup. Boil for 2-3 mins more.
Serve the soup hot by adding cream and lemon juice to it.
Mixed Veg Soup
Ingrediants:
500gms Vegetables ( Peas, French Beans,Carrot,
Cauliflower,Cabbage,Potato)
6 Tomatoes
1 Piece Ginger
2 Tsp Salt
1 Tsp Black Pepper
100gms Paneer
Lemon juice
Method:
Cut all the vegetables into small pieces. Take some butter and fry all the vegetables for 5 mins. Put 5 cups of water in it, tomato paste, ginger, green chillies and salt. Take 1 pressure in pressure cooker. Leave it to cool. Sieve it and put again for boil. Add black pepper, grated paneer and lemon juice and serve hot.
Tomato Soup
Ingrediants:
2 Glass Water
1 Kg Tomatoes
2 Carrot
2 Bay Leaves
1 Clove
1 Piece Cinnamon
3-4 Garlic
1 Small Onion
1 piece Ginger
2 Green chillies
3 Tsp Sugar
1 Tsp Black Pepper
Butter
Method:
All Time Soup
Ingrediants:
4 Big Potatoes
1 Big Oninos
2 Green chillies
3 Tomatoes
1 piece Ginger
6-7 Garlic cloves
3 Red chillies
2-3 Bay Leaves
1 Clove
1 Tbsp Butter
5 Cups Water
2 Tsp Salt
1/2 sp Black Pepper
Method:
Spinach Paneer Soup
Ingrediants:
Spinach 1 Small Bunch
Paneer 100 gms
Onions 1 Big
Bengal Gram 3 Tsp
Tomato 4-5
Salt 2 Tsp
Black Pepper 1 Tsp
Butter/Ghee 1 Tbsp
Ginger 1 Piece
Green Chillies 2
Method:
Optional: You can add 1-1 1/2cup of milk while boiling.
Masala Soup
Ingrediants:
1 Cup Lentil (masoor daal)
1 Big Onion
5-6 leaves Garlic
1 Piece Ginger
5 medium sized Tomato
2 Tsp Salt
1 Tbsp Butter
1 Lemon
2 Green Chilles
For Masala :
1 Tsp Corriander
1 Tsp Bengal gram (chana daal)
1/2 Tsp Red Pepper
1/2 Tsp Fenugreek Seeds (methi dana)
A Pinch Asafoetida
For the tempering:
1 Tsp Mustard Seeds (rai)
Little oil
Some chopped Corriander leaves
Method: