Rasams- the tongue ticklers !

Emergency Rasam: - super quick??

Grind together to a paste with water:

Jeera - 1 tsp


Pepper - 1 tsp


Red chillies – 1-2


Tamarind - Lemon size


Garlic - 1 or 2 cloves


Soaked tur dhal - 1 tsp

To the paste add water, salt & haldi to make up to the required amount.

Simmer to froth or cook for a whistle inside a pressure pan.

Temper with:

Ghee - 1 tsp

Mustard seeds - 1 tsp

Hing - a pinch

Curry leaves - few

 

Zucchini Soup - making use of oats!!

I tried using oats and oats bran for thickening this sop; both came out good.

Chopped zucchini - 1 cup

Chopped garlic - 2 tsp

chopped onion - 1/2 cup

Milk - 1 cup

Oats or oats bran - 2 tsp

Olive oil - 1 tsp

salt, pepper

Heat oil & saute garlic till lightbrown.

Add onions & fry till glossy.

Add the vegetable & 1 cup of water.

Cook till soft; cool & liquidise.

Boil milk with oats or bran & add to the liquidised mixture.

Simmer both together, adjusting to get the desired consistency.

Add salt & pepper and serve hot.

 

French Onion Soup - quick to make and sophisticated.

Onions - 4, sliced into thin rings

Butter - 1 tbsp

White Sauce:

Milk - 2 cups

Butter - 1 tbsp

Cornflour - 1 tbsp

Salt & pepper.

This white sauce is an economical version.

Boil the ingredients together, stirring continuously, without lump formation.

Heat the butter in a pressure pan.

Fry the onion rings on a low flame, covered, till pale in colour.

This is the most important part of the recipe.

Add 4 cups of water & cook for one whistle.

Cool, open, add the white sauce & mix very well.

 

Cheese soup - winter is the ideal weather to try this!

Boiled vegetables - 1-1 ½ cups (carrot, oeas, beans, cauliflower etc)

Milk - 2 cups

Wheat flour - 2 tbsp

Chilli flakes - 1 tsp

Cheese, grated - 50 gms

Salt

Mix wheat flour with milk & bring to boil, stirring to prevent lumps.

Add vegetables, chilli flakes & very little salt.

Simmer for 3-4 mts, add half the cheese & a pinch of sugar.

Remove, serve hot topped with remaining grated cheese.

 

Oats-Macaroni Soup - a filling soup!

Finely shredded cabbage - 1 cup

Oats - ¼ cup

Finely chopped garlic - 2 tsp

Thinly sliced onions - ¼ cup

Thinly sliced tomatoes - ¼ cup

Uncooked macaroni - ½ cup

Olive oil - 2 tbsp

Boiled green peas - 2 tbsp (optional)

Pepper powder - ½ tsp

Salt

Boil macaroni in salted water with ½ tsp oil, drain & set aside.

Heat olive oil in a pan & add garlic.

When aroma arises, add onions & sauté till pink.

Add cabbage, carrots, tomatoes, water, oats, salt & pepper.

Bring to a boil & simmer for 10-15 mtes till vegetables are cooked.

OR Cook for one whistle in a pressure pan.

To serve, place 2 tbsp macaroni in individual bowls with boiled peas & pour the hot soup over it.

 

Tomato Shorba - an ILite gave me this recipe!

This can be made plain or with chunky pieces of cucumber, bottle gourd, tinda etc.

Bright red tomatoes - 5-6

Red chillipowder & dhaniya powder - 1/2 tsp each

Butter - 1 tsp

Jeera - 1/2 tsp

Hing, salt

Liquidise raw tomatoes with just enough water to get the desired consistency & strain through soup-strainer.

Heat butter, temper, add tomato pulp, salt, sugar + masalas.

If adding chunks of vegetables, add now.

Cook for one whistle. Serve hot with buns or rolls.

 

Channa soup - very satisfying!!

Use channa or channa sprouts. I used the latter. It is not easy to sprout channa at home.
Store-bought, if fresh, is advisable.

Channa - ½ cup (or sprouts – 1 cup)

Chopped onion - 2 tbsp

Chopped garlic - 2 tsp

Chopped ginger & green chillies - 2 tsp each

Chopped tomatoes - ½ cup

Jeera - 1 tsp

Saunf - a pinch (optional)

Salt

Channa should be soaked for 8 hrs & boiled till soft. If using sprouts, cook straightaway till soft.

Reserve 2 tbsp for garnishing.

Add all other ingredients & cook for one more whistle.

Cool & liquidize.

Serve hot garnished with reserved channa or sprouts & chopped coriander.

 

Drumstick Leaf Soup - Most tasty, most healthy.

Use very fresh, tender drumstick leaves.

D leaves - 3 cups

Big onions - 2, chopped

Tomatoes - 2-3

Cornflour - 1 level tsp

Milk - as is necessary

Butter - 1 tbsp

Salt, pepper

Wash & drain the leaves well.

Fry in 2 tsp butter & set aside.

In a pressure pan, heat butter & add chopped onions & tomatoes.

When they are fried, add cornflour & fry for a few secs.

Now add leaves & 1 cup of water.

Reserve 2 tbsp fried leaves & add the rest before closing the cooker.

Cook for one whistle.

Cool, open & liquidize.

Add milk to get the required consistency, salt & pepper.

Serve hot, topped with the reserved leaves.

 

Palak Shorba - healthy and aesthetic.

Chopped spinach - 4 cups

Mint leaves - 2 tbsp

Roughly chopped green chillies - 2,3

Milk - 1 cup

Salt

Pepper freshly ground - 1 tsp

Lime juice - 1 tsp

Ghee - 2 tsp

Crushed garlic - 1 tbsp

Boil 2 cups of water, add palak & cook for 3-4 mtes.

Keep aside & when cool, add mint leaves & green chillies.

Liquidise to a smooth puree.

Add milk & bring to boil.

Add salt, pepper & lime juice.

Meanwhile temper garlic in ghee, sauting till golden brown.

Add to soup, mix & simmer for a few more mtes.

Garnish with ginger juliennes.

 

Creamy Orange Soup - unusual taste!!

I learnt this from a TV programme.

Boil till soft in 1 cup of water;

carrot cubes - 1 cup

Red pumkin cubes - 1 cup

Potato cubes - ½ cup
& blend.

Cool & add pepper powder, oregano, basil/chopped tulsi leaves, milk & little water.

Give one boil & remove.

Top with orange juice + corn/ragi flakes - has a mild tangy taste.