Indian Recipes: Indian Food Recipes, Cooking Recipes, Veg Non-Veg Recipes

Archive for the ‘Soup’ Category

Cold Cucumber Soup

Cold Cucumber Soup

A tangy blend of cucumber and Curd

Ingredients

  • 500 gms fresh cucumber
  • 500 ml. fresh curd
  • 1 .cup skim milk
  • 1 tbsp. chopped capsicum
  • 1 tbsp. butter
  • Salt according to taste
  • Few mint leaves for topping

Method

1. Chop one cucumber finely. Cut the remaining cucumbers into big pieces.
2. Add 3 cups of water to the big cucumber pieces and cook until soft.
3. When soft, blend in a mixer and Cool.
4. Add the curd, milk and salt and beat well.
5. Heat the butter and cook the finely chopped cucumber and the capsicum for 1/ 2 minute. Add to the soup. Chill.
6. Pour the soup into big individual bowls and add 1 to 2 ice cubes.
7. Top with chopped mint leaves and serve.

Lettuce Soup

Lettuce Soup

Delicious Microwave soup.

Ingredients

  • 2 cups chopped lettuce leaves
  • 2 onions
  • 3 cups milk
  • 2 tbsp. plain flour (maida)
  • 2 tbsp. butter
  • Salt and pepper according to taste

Method

1. Chop the lettuce and onion.
2. Put the lettuce leaves in a bowl and microwave for about 30 seconds.
3. Add the onions and microwave until light pink in color.
4. Blend the lettuce and onions to a smooth puree in a blender. Strain.
5. Mix the milk, plain flour and add to the puree. Add 3 teacups of water.
6. Cover and microwave for about 3 minutes, stirring once in-between after 1 1/2 minutes.
7. Add salt and pepper.

Chicken Stew

Chicken Stew

A stew made of chicken pieces and vegetables

Ingredients

  • 1 boneless skinless chicken breast, chopped
  • 1 cup chicken broth
  • 2 spring onions, sliced
  • 1 tomato, chopped finely
  • 1 potato, chopped
  • 1 sweet potato, chopped
  • 1 carrot, chopped
  • 1 tsp. each of ginger & garlic paste
  • 1 stalk celery, chopped
  • 1/4 tsp oregano powder
  • Salt & pepper according to taste
  • A handful of chopped Corriander leaves

 Method

1. Take in a pan 1/2 cup broth and put chicken pieces ,Simmer it for 10 minutes.
2. Add ginger-garlic paste, onion, celery and simmer for 5 minutes .
3. Add tomatoes, potatoes, carrot, sweet potato, oregano, salt and pepper powder and simmer for 2 minutes. Now add the remaining broth
4. Let it cook till chicken and vegetables are cooked on slow flame .
5. Garnish with corriander leaves and Serve hot .

Rich Mushroom Soup

Rich Mushroom Soup

Delicious yet rich mushroom soup

Ingredients

  • 1 potato
  • 1 carrot
  • 1/2 cup mushrooms
  • 4 ripe red tomatoes
  • 1 cup shredded cabbage
  • 5 cups of water
  • 2-3 cloves of garlic
  • 1/2 tsp. grated ginger
  • 1 tbsp. cinnamon powder
  • 1/2 tsp. black pepper powder
  • Salt according to taste
  • A few fresh coriander leaves
  • 10 almonds

 Method

1. Peel and wash potato and carrot .
2. Cut potato, carrot, tomatoes and cabbage into small pieces. Add garlic, grated ginger, water and a little salt.
3. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
4. When cool, put everything in the mixer to mash it.
5. Sieve and add salt, cinnamon and black pepper powder.
6. Wash and cut mushrooms into small pieces.
7. In a pan heat 1/2 tbsp. butter. Fry mushrooms till pinkish brown and add to the soup.
8. Add the remaining butter to the soup and heat again.
9. Decorate before serving with cut almonds and mushrooms.

Mixed Vegetable Soup

Mixed Vegetable Soup

A vitamin rich soup that is light and low in calories

Ingredients

  • 1 small carrot
  • 1 medium cauliflower
  • 1/2 capsicum
  • 2-3 French beans
  • 1 small piece cabbage
  • 1 onion
  • 1/2 tsp. Soya sauce
  • 1/2 tsp. each grated ginger and garlic
  • 1/4 tsp. crushed red chili
  • Salt according to taste
  • 1/2 tsp. sugar
  • 2 tsp. cornflour
  • 1 tsp. Oil or ghee(clarified butter) or butter
  • 2 cups water

Method

1. Chop all the vegetables finely.
2. Heat butter in a pan. Add onion, ginger, garlic and vegetables.
3. Stir fry the vegetables till they look bright and done. Add water and bring to boil
4. Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
5. Bring to boil again. Add chili, sauce and sugar and boil till thick and transparent. Serve hot.

Creamy Almond Soup

Creamy Almond Soup

Rich and tasty, having the delicate flavor of almonds.

Ingredients

  • 15-20 almonds
  • 1 cup lauki (bottle gourd), cut into small pieces
  • 1 cup cabbage, cut into small pieces
  • 2 potatoes
  • 1 tbsp. plain flour (maida)
  • 1 cup milk
  • 3 to 4 drops almond essence
  • 2 tbsp. butter
  •  Salt and pepper according to taste
  •  1/4 cup fresh cream

Method

1. Soak the almonds in hot water for 10 minutes. Remove the skin. Keep aside a few for decoration.
2. Heat the butter, add the vegetables and almonds and cook on a slow flame for 5 minutes.
3. Add 5 cups of water and cook in a pressure cooker. When cooked, put in a blender and strain.
4. Mix well, add the almond essence, milk and flour.
5. Slice the remaining almonds and roast in an oven until crisp.
6. Fill the bowl with the soup, add the cream and almond slices.
7. Serve hot with grated cheese.

Hot and Sour Veg Soup

Hot and Sour Veg Soup

A spicy & tangy vegetable soup

Ingredients

  • 1 tbsp. Soya sauce
  • 3/4 tsp. Chili sauce
  • 1 tsp. Black pepper powder
  • 2 tbsp. Vinegar
  • 1/2 tsp. Sugar
  • 1/4 cup Chopped Spring onion
  • 1/4 cup Chopped cabbage
  • 1/4 cup Chopped carrot
  • 1/4 cup Chopped capsicum
  • 1/4 cup Chopped mushrooms
  • 1/4 cup Cauliflower
  • A few bean sprouts
  • 1 1/2 tbsp. Cornflour mixed with 1/4 cup water
  • Salt according to taste

Method

1. Take four cups of water put Soya sauce, chili sauce, pepper powder, vinegar, sugar, and salt.Bring to a boil.
2. Add all vegetables and sprouts. Simmer for 2-3 minute without covering.
3. Add cornflour, mixed in water and stir continuously till it becomes thick.
4. Serve hot.


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