TOMATO BASIL SOUP

INGREDIENTS :

Tomatoes - 6 big

Red bell pepper/Capsicum - 2

Basil - handful chopped

Parsley - few

Salt to taste

Crushed peppercorns / Black pepper - 2 tsps

Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Heat a spoon of olive oil. Once hot, saute diced onion till tender.

2) Add in chopped basil and saute it.

3) Add in the tomato puree ( soak tomato in hot water, peel the skin and blend with soaked red pepper/Capsicum).

4) Bring it to boil, add pepper powder and salt. Garnish it with few chopped basil and parsley.

 Serve hot.

 

CANNELLINI BEANS KALE CARROT PASTA SOUP

INGREDIENTS :

1. Cannellini beans - 1 cup
2. Kale - 2 handful
3. Carrot - 1
4. Onion - 1 
5. Garlic cloves -5
6. Salt to taste
7. Parsley leaves - few
8. Tomato Passata - 1 cup
9. Olive oil - 2 tsps

METHOD OF PREPARATION:

1) Heat 2 tsps of Olive oil in a pan. Once hot, sauce sliced garlic cloves till roasted.

2) Then add finely sliced onion and saute till tender.

3) Add carrot and sprinkle little water. Cook till it softens.

4) Once it softens, add 2 handful of sliced kale, cover with a lid. Cook for 5 minutes.

5) Add boiled cannelloni beans and mix it well. 

6) Add a cup of vegetable stock to it.

7) Then, add cup of tomato pasta and stir it up well.

8) Add salt and mix it well. Cook for 5 minutes, till it thickens.

9) Finally, add boiled cooked pasta and garnish it with parsley leaves.

10) Serve hot with crushed pepper in it.

CANNELLINI BEANS SPINACH SOUP

Cannellini beans are white kidney beans. They have a unique taste. They are rich in Vitamin B12.

INGREDIENTS :

• Cannellini beans - 1 cup
• Spinach - 1/4 cup finely chopped
• Garlic cloves - 4
• Pepper powder - as required
• Salt to taste

METHOD OF PREPARATION :


1) Soak the beans overnight. Pressure cook the beans with sufficient water for 3 whistles. Allow the steam to leave and keep aside.

2) Add spinach to it and cook till it turns tender.

3) Add turmeric powder and salt. Roast garlic cloves and then mix to it.

Serve hot and garnish with pepper powder.

Vegetable Clear Soup

A yummy simple comfort soup for monsoon season for the 5 ingredients Challenge with TOMATO,CARROT,ANY KIND OF HERB,BUTTER AND ONION by Lakshmi Vimala .

INGREDIENTS :

Mixed Boiled Vegetables - 1 carrot , 1 tomato , 1 onion , 1 french beans 
(Boil the vegetables together and store the stock and keep aside)

Boiled tood dal stock - 1 cup
Curry leaves - few
Mint crushed - 1 tsp
Pepper powder - 1 tsp
Butter- 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Bring to boil the vegetable stock and dal stock together for few minutes .
2) Saute the vegetables in a tsp of butter and then boil it.Mix the boiled vegetables to the stock with salt and mint.
3) Stir it up well and bring it to boil , garnish with coriander leaves.

Serve hot with pepper powder.

HORSEGRAM VEGETABLE SOUP

INGREDIENTS :

Horsegram - 1/4 cup
Vegetables of your choice - 1/4 cup
Methi leaves - 1 handful
Tomato - 1 ripen
Salt to taste
Chilli flakes - 1/2 tsp
Pepper powder - 1 tsp
Vegetable stock - sufficient
Olive oil - 1/2 tsp

METHOD OF PREPARATION :

1 . Soak horsegram for few hours and pressure cook it well .
2 . Boil vegetables and store its stock.
3 . Saute methi leaves in olive oil for few minutes.
4. Then boil vegetable stock in a vessel , add vegetables , horse gram , mashed tomato , Salt ,  Chilli flakes and pepper powder .Then finally add sauted methi to it . Bring to boil for few minutes .
5. Remove from the flame and serve hot.

Linking it with Lakshmi's Five Ingredient Challenge - March

and Vegan Thursday event by Priya akka

BONDA SOUP FOR POTLUCK PARTY

Tried this yummy different recipe from Shree Rao for potluck .






INGREDIENTS FOR BONDA :

Urad Dal (i used whole black gram dal) - 2 cup
Green chilies - 3 - 4 
Fresh Coconut pieces - 2 tbsp
Coriander leaves- 2 tbsp
Ginger - 1/2 inch piece 
Pepper - 8 nos coarsly grounded
Asafoetida - a pinch
Salt to taste

METHOD OF PREPARATION :

1. Soak the urad dal for 2 hours,drain the water. Grind it into a very finely without adding any water.Transfer the batter to a bowl.
2. Then ,add green chilies, coriander leaves, fresh coconut, asafoetida, ground pepper, ginger and salt. Mix well and keep it aside.
3. Heat oil in a pan .Take a small ball of the batter and drop it gently in the hot oil and deep fry them golden brown .
4. Keep them aside.

INGREDIENTS FOR THE SOUP:

Moong Dal - 3/4 cup
Green chilies - 2 slit 
Ginger - 1/2 inch piece
Tomatoes - 2 medium 
Onion - 1 medium 
Lime juice - 2 tsps
Salt to tasteAsafoetida - a pinch
Coriander leaves few
Jeera- 1tsp

Dry chillies- 3

METHOD OF PREPARATION :

1. Cook the Moong dal in the pressure cooker for 4 - 5 whistles and mash it well.
2. Add to it sufficient cups of water, slit green chillies, chopped tomatoes, chopped onion, chopped ginger, asafoetida and salt .
3. Bring it to a boil and slow to simmer for few minutes.
4. Temper it with jeera and chilly .Remove the dal from flame
5. Add lime juice and mix well.
6. Garnish with chopped coriander leaves.

Add bonda to the soup while serving .Linking it with Potluck party by Jagruti . 

BEETROOT SOUP

INGREDIENTS :

Small Onion - 5Garlic cloves -5
Ginger - a small piece
Salt
Pepper - 1/2 tsp
Jeera powder - 1/2 tsp
Coriander leaves
Corn flour - 1 tsp (optional)
Boiled beetroot stock + boiled beetroot grinded well.


METHOD OF PREPARATION :

1) Grind onion,garlic,ginger,pepper,jeera and salt.
2) Heat kadai. Boil beetroot stock + boiled beetroot grinded
3) Then  , add grinded masala with coriander leaves and corn flour.
4) Remove from the flame when it becomes thick.

SIMPLE CABBAGE SOUP

INGREDIENTS:

Cabbage -- 1 cup finely chopped
Onion -- 1 finely sliced
Tomato juice -- juice of 2 tomatoes
Ginger-finely chopped -- 1 tsp
Roasted garlic- 4 cloves
Pepper - 2 tsps
Few curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil cabbage with sufficent water .
2) When it becomes tender and half cooked , add onion , tomato juice ,ginger, garlic and curry leaves .
3) Add 1/2 of water and salt.When it starts boiling, simmer to slow flame till done .
4) Add pepper before serving .

Yummy soup is ready to be served .Linking it up with Vegan thursday ,

AATHU KAAL SOUP / GOAT LEG SOUP

INGREDIENTS :

Goat legs - 2 
Pearl/Sambar onion - 1 cup full
Tomato - 1 big
Turmeric powder - 1 tsp
Pepper Jeera powder - 3 tsps
Salt to taste
Corinader leaves

METHOD OF PREPARATION :

1) Clean the legs well .
2) Heat pressure cooker . Leave the bone with little water .
3) Then , add finely chopped onion and tomato with turmeric powder , pepper and jeera powder with a handful of coriander leaves .
4) Close lid and pressure cook for 1 whistle and simmer to slow flame .Cook for 20 minutes.Switch off the flame.
5) Release the pressure and add salt .Stir it up well .

Serve hot .

Linking it with Celebrate - Easter event by me , started by Jagruti .

Cook Like Celebrity Chef-5 by Amy

HORSE GRAM SOUP / KOLLU SOUP

INGREDIENTS : 

Roasted Horse gram - 1 cup

Pepper / Jeera Powder - 1 tsp each 

Salt to taste

Onion -  1 sliced

Turmeric powder - 1 tsp

Ginger powder - 1 tsp

METHOD OF PREPARATION : 

1) Wash up the gram and pressure cook it for 3 whistles . Allow it to cool , strain the water and keep aside .

2) Grind / Mash half portion of the cooked gram and keep aside .

3) Heat oil . Once hot , saute onion till tender .

4) Add the strained water with salt. Bring it to boil .

5) Then , add the grinded gram to it and stir it up well . This helps to thicken the soup .

6) Finally , add pepper and jeera powder with the left over cooked gram.

Garnish with Corainder leaves .

Prepared this soup from Chef Jacob's Aaha Enna Rusi .

Linking it up with Street Party Food event .

MUTTON BONE SOUP / ELUMBU SOUP

Mutton Bone soup has more health benefits. It helps strengthen bones and effective remedy for cold , cough and severe congestion. It boosts the immune system and help children of underweight to gain weight and the necessary nutrients for their growth. This soup can be given to toddlers from 1 year.

INGREDIENTS : 

• Mutton bone : 200 gms
• Tomato -- 1 big  
• Pepper- Jeera powder -- - 6 tsps 
• Salt to taste
•  Curry leaves
•  Turmeric powder -- 3 tsps 

For Masala : 

• Pearl onions -- 1/4 cup 
• Garlic --- 5 cloves
• Ginger - a small piece

 METHOD OF PREPARATION : 

 1) Wash bones and keep aside . 

2) Heat 4 tbps of oil in a pressure cooker and once hot , add bones and saute for 3 minutes.

3) Then , add grinded masala to it. Saute till the raw smell leaves. Add 2 cups of water.

4) Smash a tomato to it and add curry leaves , turmeric powder, and a cup of water. AddC pepper jeera powder , cook for 6 whistles .

 Serve hot.

This soup goes to Sudeshna's Think Spice : Think Turmeric event ,event started by Sunitha. Other Recipes for the event are : AVIYAL POORI MASALA MASALA DOSAI

NAATU KOZHI SOUP (Country style Chicken Soup)

INGREDIENTS: 

Chicken (with bones)-- 100 gms 

Turmeric root -- 1 small piece

Turmeric powder- 1/2 tsp

Crushed Pepper -- 2 tbsps 

Ginger -- a small piece Turmeric powder -- 1 Pearl/ Sambar Onion/ Shallots -- 6

Garlic cloves-4

Jeera --- 1 tsp 

Coriander leaves

Salt to taste.

METHOD OF PREPARATION : 

1) Heat 2 tsps of sesame oil in a pressure cooker. Once hot , add crushed onion and garlic cloves. Saute till tender.

2) Then, add chicken with turmeric powder and saute well it chicken leaves some water. 

 3) Add crushed ginger and turmeric.

4) Add 1 cup of water. Add crushed pepper and Jeera to it. Cook for 4 whistles. Allow the steam to leave. 

Garnish with coriander leaves and serve hot . Good for severe cough and cold.