Convalescent Soup - No milk, no butter, but DELICIOUS is the word ! This soup is very light but filling & full of the goodness & minerals of vegetables. Chopped cauliflower - 1 cup Peas - ½ cup Chopped beans - ½ cup Chopped carrots - 1 cup Cubed potatoes - ½ cup ( optional) Mix all vegetables with 3 cups of water. Add very little salt & pressure cook for 10 mts. Cool and blend well in a liquidizer or with a hand-blender. It is ready to serve, with pepper powder sprinkled on it. If preferred, a little boiling water can be added to get the desired consistency. Alternate method: Take the vegetables in the FP. Mince with the steel blade. Boil with just enough water in a pressurepan - after the first whistle comes, cook on low flame for 10 mts. Take out & crush with potato masher. serve with extra milk, salt & pepper. Makes a full meal!
Cauliflower & Cheese Soup – a Healthy Soup with a hint of Cheese Select fresh cauliflower. Take out the tiny flowerettes & immerse them in warm salt water for 30 mts. Then drain & use. Flowerettes - 2 cups Onion - 1, chopped Green chilli - 1 Ginger - 1” Cornflour - 1 tsp Salt, pepper Butter - 2 tsp Milk - as necessary Grated processed cheese - 2-3 tbsp In a pressure pan, heat butter & add onions. Saute for 2,3 mts & add the vegetable. Now add cornflour & lightly fry for a mte. Then add 2 cups of water, crushed ginger & green chillies tied in a muslin cloth & salt. Close the cooker, keep the weight & cook for 2 whistles. Cool, open & remove the muslin bag. Liquidise the mixture. Add sufficient milk, & warm. Add pepper & sprinkle grated cheese.
cauliflower cheese soup madam, i have tried out this soup and its taste great. a small variation in this soup instead of cornflour a tsp of wheat flour also gives a different flavour. Along with the flowerets tender stalks of cauliflower can also be added
Cabbage Soup - unbelievably simple, but very delicious ! Chopped cabbage - 2 cups Milk - 1 cup Water - 1 cup Salt, pepper Grated cheese - 2 tbsp Freshly chopped cabbage - to garnish Mix chopped cabbage, milk and water in a pressure pan. Close, put the weight & cook for 10 mts on sim after the whistle comes. Cool & blend. Add salt & pepper. Garnish with freshly chopped curls of cabbage. Grated cheese is optional for non-dieters. This is a very hearty soup.
Lemon Soup - An invention which “clicked” ! This is ideal to be had on a cold, rainy day. Minced green chillies - 1 or 2 Minced ginger - 1 tsp Salt, haldi, hing Roast well in a drop of ghee & powder: Red chillies - 2 Tur dhal - 1 tbsp Lime juice - to taste Coriander leaves - 2 tsp Mix all ingredients ( except lime juice) with 2-3 cups of water. Cook for one whistle. Cool, open & add lime juice. Garnish with coriander leaves. Rasam: The same can be used as rasam with rice, after garnishing with mustard seeds & jeera in ½ tsp ghee. Adding tomatoes is optional.
Creamy Almond Soup – Deceptively economical for us, Desis, as well ! Almonds - 20-25 (drop in boiling water for 15 mts, remove & deskin) White pumpkin cut into 1 cm cubes - 1 cup Chopped cabbage - 1 cup Potato cubes - 1 cup Milk - as required Butter - 2 tsp Salt, pepper Chop most of the deskinned almonds into 3,4 pieces & cut lengthwise the remaining for garnishing. Heat 1 tsp butter in a pressure cooker & sauté the almond pieces. Then add the other vegetables & sauté for 3, 4 mts more. Add 3 cups of water & pressurize. When the first whistle comes, simmer & cook for 10 mts. Cool, open & blend in a liquidizer. Add milk as per the consistency required, salt & pepper. Roast the long pieces of almond in the remaining butter & garnish.
Dear chitra madam, vanakkam,I have a doubt in making easy rasam, whether frying the ingredients is essential or not ? how to fry ?in oil or dry?.pls clarify.I will try it when i get the reply.and i try veg biriyani,diff rasams suprub,excellent! etc,etc................. thanks mangala hegde
Bhindi soup - unbelievable ? Well, here we go ! This is a Chettinadu soup. For all Chettinadu soups the stock is prepared thus. Moong dhal is boiled soft & blended with plenty of water. Strain & the strained liquid is used as stock. Bhindi, chopped into 1 cm pieces - 1 cup Chopped onions - 2 tbsp ( small onions give a better flavour) Chopped tomatoes - ½ cup Butter - 2 tsp Dhal stock - 2 cups To temper: Butter - 1 tsp Bay leaf - 1 piece Pepper - ½ tsp Saunf - a pinch Salt First heat 2 tsp butter & sauté bhindis on a low flame for a few mts well & keep aside. Now heat the 1 tsp butter & temper as given. Add onions & tomatoes & fry well for 5 mts. Add the bhindis & dhal stock. Simmer till desired consistency is reached. Add salt & serve hot.
Green grapes rasam - this is a case of sour grapes, please ! Boiled tur dhal - 2 tbsp Sour green grapes - 1 cup Green chillies - 5, 6 ( slit lengthwise) Tomatoes - 2,3 chopped Rasam powder - ½ tsp ( optional) Hing - ½ tsp Salt, haldi To temper: Ghee - 1 tsp Red chillies - 2 Mustard seeds - 1 tsp Chopped coriander leaves - to garnish Blend the grapes with 2 cups of water & strain. To the liquid add salt, haldi, hing, green chillies , tomatoes & rasam powder. To the boiled dhal, add water, mix well & strain. Add this dhal water to the above. Keep this in a vessel inside the pressure pan & cook for 1 whistle. Cool, open & temper as given.