Indian Soups
Tomato Soup
- Tomatoes big 2
- Onion big 1
- Ginger 1small piece
- Salt a pinch
- Pepper a spinach
- Corriander leaves 5 strands
- Water 4 cups
1. First,boil water in a pan.
2. Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peal. Then remove from heat . Allow
it to cool.
3.Remove the ginger piece and remove the outer skin of the tomaotes.
4. Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
5. Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
6. Add pepper ,salt and coriander leaves as per taste and serve hot.
Other Soups
Spinach Soup
- 4 cups spinach leaves
- 2 cups chicken stock or vegetable stock
- 1 onion chopped
- 1 cup milk
- 2 tablespoons plain flour
- 1 tablespoon fresh cream
- 2 tablespoon butter
- salt and pepper to season
Wash the spinach leaves . Boil along with the stock for 8-10 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3 minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the salt and pepper.
Add now the spinach puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream just before serving.
Mulaguthani
- 1/4 cup lentils
- 3 table spoons butter
- 1 tablespoon oil
- 2 onions chopped finely
- 1/2 teaspoon grated ginger
- 1 teaspoon garam masala
- 1 dried red pepper crushed
- 1 tablespoon coriander powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 2 carrots chopped
- 2 tomatoes diced
- 6 cups bouillon or vegetable stock
- Juice of one lemon
- 1/4 cup cilantro leaves chopped
- 1 cup coconut milk
- Salt to taste
- Soak lentils in warm water.
Melt butter and oil in large pan, add chopped onion and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, crumbled, ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Add the bullion. Mix well.
Stir in the carrots and tomatoes and the drained lentils. Reduce heat, simmer uncovered 10 minutes, cover pan, simmer 20 minutes or until vegetables and lentils are tender.
Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and cilantro and simmer 5 minutes more. Reduce heat, stir in coconut milk.
Place a teaspoon of white rice in a bowl and pour the hot soup over it and serve.
