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Mango Soup

INGREDIENTS: Mango – 1 Cucumber – 1 Coconut scrapped -3tblsp Red chilly – 2 Mustard seeds – 1 teaspoon Fenugreek seeds Butter milk – 1 cup Turmeric Powder – 1/4 teaspoon Curry Leaves Salt for taste PREPARATION: Remove the skin of the mango cut into big slices. Peel...

RICE BALL DUMPLING ( Kozhukattai )

This is one of the famous festival recipes mainly prepared during the month of Muharram, Islamic New Year. INGREDIENTS: Riceflour-1 cup      Sugar 1/2 cup Dessicated coconut-1/2 cup Warm water Coconut oil-1 tsp PREPARATION: Mix rice flour,sugar coconut(can also use fresh  scrapped coconut)...

VEGETABLE SHORBA (VEG SOUP)

VEGETABLE SHORBA (VEG SOUP)
INGREDIENTS: Potato, Onion, Carrot-2 in no’s Beans-10 in no’s Shredded Cabbage-100 gm Tomato puree-1cup Water-7cups Pepper and salt to taste Milk-1/2 cup (optional) Spring onion-a few Sweet corn-3 tbls PREPARATION: Cook all the vegetables along with water in a pressure cooker(for 2 to 3 whistles)(except...

BEETROOT SOUP

INGREDIENTS: Beetroot-2 med sized Carrot-1 Capsicum-1 Onion small -1 Pepper powder-1/4 tbls Salt to taste PREPARATION: Scrape the skin from the beetroot,carrot and grate nicely. Cut capsicum and onion into small pieces. Boil all these vegetables in 4 cups of water,till it becomes soft. To this add...

CARROT SOUP

INGREDIENTS: Carrot-4 Yogurt-1cup Green chilli-1 A few springs of coriander leaves Asafoetida powder – 2 pinch. Jeera powder-1/4 teaspoon Salt-for taste PREPARATION: Grind carrot in a mixer along with 1/2 cup of water and strain it. To this carrot juice mix the beated yogurt and green chili and...