Ingredients: - Cabbage finely shredded - 2 tbsp.
- Carrot finely julienned (slivers) - 2 tbsp.
- Cauliflower finely chopped- 1 tbsp
- Celery, finely chopped - 1 small stick
- Spring onion greens finely chopped - 1 tbsp.
- Ginger grated- 1/4 tsp.
- Red chilli sauce - 1/2 tsp.
- Soya sauce - 1 tsp
- Brown vinegar- 1 tsp
- Pepper powder - 1/4 tsp.
- Salt to taste
- Cornflour- 2 tsp.
- Butter or oil- 1 tsp
- Water or vegetable stock- 4 cups
Method: - Heat fat, add vegetables, ginger, except spring onions.
- Stir fry till cooked, add spring onions, stir.
- Add stock, chilli sauce, soya sauce, vinegar and stir.
- Bring to a boil, simmer for 7-8 minutes.
- Add salt and pepper.
- Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
- Cook for 2 minutes.
- Serve hot.
Ingredients:- Shredded spinach (1 bunch)-2 cups
- Grated bottle gourd or white pumpkin-2 tbsp.
- Fresh cream (optional)-2 tbsp.
- Salt to taste
- Pepper to taste
- One small blob butter
- Water-2 cups
Method:- Wash spinach well. Put in a large vessel.
- Sprinkle 2-3 pinches salt and add gourd.
- Boil covered, on high, till soft. (3-4 minutes after boiling)
- Take of fire and put in colander.
- Pour cold water over it.
- Blend in a mixie till smooth.
- Add water, mix and take in a deep pan.
- Add all other ingredients, except cream.
- Bring to a boil. Serve piping hot.
- Beat cream and pour a swirl of it over individual bowls.
- Serve with warm garlic rolls or soup sticks.
Ingredients:- Half capsicum
- One leaf cabbage
- Tomato (seeded, finely chopped)-1/4
- One small onion
- Carrot peeled - 1" piece
- One leaf spinach stem finely chopped
- Cauliflower - 1 floret
- One french bean
- Mint finely chopped- 3,4 leaves
- Coriander finely chopped- 3,4 leaves
- Ginger peeled - 1/4"
- Garlic - 1 pod
- Dried red chilli( deseeded and crushed well) - 1/2
- Soya sauce - 1/2 tsp
- Salt to taste
- Oil - 1 tsp
- Cornflour - 1 tbsp.
- Water or vegetable stock - 3 cups
- Sugar- 1/2 tsp
Method:- Very finely chop the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together.
- Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes.
- Add 2 1/2 cups water and bring to a boil.
- Meanwhile, mix cornflour in the remaining water and add to the boiling soup.
- Stir continuously, till boil is resumed. Cook till the clarity returns.
- Add the soyasauce, salt, sugar and crushed chilli.
- Stir well. Serve piping hot with green chilli in vinegar and soyasauce.
Ingredients- Wheat flour - 2 tbsp
- Ghee - 1 tsp
- Salt to taste
- Water- 2 cups
- Hot Milk (sweetened or plain)
Method- Roast the flour to an aromatic golden brown on low flame in a heavy saucepan.
- Stir continuously or the flour will burn.
- When the flour is done, add water stirring continuously so that no lumps are formed.
- Add more water if required. Bring to a boil.
- Add the ghee and salt.
- Simmer on low for 2-3 minutes. Stir frequently.
- Pour into porridge bowl.
- Serve piping hot with plain or sweetened hot milk to be mixed as desired.
- Stir in some corn flakes or other cereal as desired.
Ingredients- Cauliflower-1 floret
- Two leaves of cabbage
- One small carrot peeled
- One corn cob boiled
- One onion
- Spring onion-1 tiny sprig
- Mint leaves (chopped fine)-1 sprig
- Coriander chopped fine-1 tsp
- Soyasauce-1 tsp.
- One small dry red chilli crushed
- Salt to taste
- Pepper to taste
- Cornflour-2 tsp
- Butter-1/2 tbsp
- Water of vegetable stock-3 cups
Method- Chop vegetables very fine. Remove kernel of corn.
- Heat butter to melt in a heavy pan.
- Add vegetables and stirfry till tender.
- Add 3 cups water, bring to a boil.
- Make paste of cornflour in 1/4 cup water.
- Add to soup, stirring continuously till it reboils.
- Add soyasauce, chilli, salt, pepper, coriander, mint.
- Stir and simmer till soup thickens.
- Serve hot with chillies in vinegar and garlic sauce.
Ingredients- One cup tender corn kernels
- One carrot finely chopped
- Cabbage chopped -1 tbsp.
- One spring onion finely chopped
- Sugar-1/2 tsp
- Green chilli sauce-1/2 tsp
- Soya sauce-1/2 tsp
- Corn flour-1 tbsp.
- Water-4 cups
Method- Pressure cook fresh corn, till tender.
- Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.
- Add water, salt, sugar, vegetables and chilli sauce.
- Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.
- Keep stirring till the soup is thick and clear.
- Stir in the soya sauce and take off fire.
- Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.
Ingredients:- Small celery sticks thinly sliced- 8
- One onion finely chopped
- Water -3 cups
- Plain flour-1 tbsp.
- Light sour cream- 2 tbsp
- Grated cheese -2 tbsp.
- Chopped fresh coriander -1 tbsp.
- Lemon juice -1 tsp
Method:- Boil the celery and onion in 1/2 cup water in a large saucepan till the onion is soft.
- Blend flour in 1/4 cup water till smooth.
- Stir gradually into the onion mixture.
- When smooth stir in remaining water.
- Stir constantly till the mixture boils and thickens.
- Reduce heat. Simmer covered for 5 minutes.
- Stir in sour cream, cheese, parsley and lemon juice.
- Serve hot with garlic rolls or croutons or just plain toasts.
Ingredients:- Carrots chopped(medium sized)-2
- One small onion( chopped)
- One small potato( chopped)
- Water -2 cups
- Garlic crushed-1 clove
- Orange juice-2 tbsp.
- Curry powder-1/2 tsp.
- Thick tomato puree-1 tbsp
- Skim milk-1 cup
- Spring onion greens( finely chopped)-1 tbsp.
- Butter-1/2 tsp.
- Salt to taste
Method:- Cook vegetables(onion,potato, carrots, garlic) in water. Simmer covered till tender.
- Add orange juice, curry powder, tomato puree and skim milk.
- Blend till smooth.
- Heat butter and stirfry spring onions for two minutes.
- Add blended soup, and heat without bringing to a boil.
- Serve hot with croutons or soup sticks.
Ingredients:- peas boiled - 1 cup
- snow peas (cleaned and whole)- 1/2 cup
- One small onion grated
- One clovette garlic
- One bayleaf
- Pepper corns- 3,4
- Cloves - 2
- Butter - 1 tsp
- Green chilli sauce to taste
- Plain flour - 1/2 tsp
- Salt to taste
- Water - 2 cups
Method:- Put the shelled, boiled, peas, flour, water in a blender. Blend till smooth.
- Heat butter in a saucepan, add onion and snow peas. Stir fry till tender.
- Add blended peas, salt and allow to boil, stirring continuously.
- Tie the garlic, bay leaf, clove, peppercorns, in a tiny pouch of a piece of muslin.
- Add to the soup and boil for 15 minutes, adding more water if required.
- Add chillisauce as per taste.
- Serve piping hot with warm buns and butter.
Ingredients:- Spinach leaves-8-10 stems
- Tender stalks of the leaves just below cauliflower -4,5
- Coriander leaves-2-3 stems
- Spring onion-1 small sprig
- Celery-1 stalk
- Ginger (peeled and crushed )-1/2"
- Garlic (crushed) -1 clovette
- Cornflour -1 tbsp.
- Dried red chilli( crushed)- 1/4
- Sugar-1/2 tsp.
- Salt to taste
- Soya sauce- 1/2 tsp
- Oil or butter-1/2 tsp
- Water.-2 1/2 cups
Method:
- Clean any fibrous threads from the stems.
- Chop the vegetables into thin slanted slivers.
- Heat oil in a pan. Add ginger garlic.
- Saute for a minute. Add vegetables.
- Stir fry till tender. Add water and bring to a boil.
- Mix cornflour in 1/2 cup cold water.
- Add to soup, stirring continuously till it comes back to a boil.
- Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup
- Serve fresh and piping hot.
Ingredients:- Brocolli (chopped into florets)- 500 gms.
- Cauliflower( chopped into florets)- 250 gms.
- Onion chopped- 1 medium
- Potato peeled chopped - 1 medium
- Dried crushed herbs (of your choice) optional- 1/4 tsp
- Small sticks celery chopped - 2
- Garlic crushed - 1 clove
- Water- 2 cups
- Skim milk- 1 cup
- Mint leaves finely chopped- 4,5
- Butter - 1 tsp
- Salt to taste
- Fresh ground pepper to taste
Method:- Heat butter in a large saucepan. Add garlic and onion, stir fry till soft.
- Add 11/2 cups water, potato, celery, brocolli and cauliflower.
- Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.
- Blend mixture till smooth. Add cornflour paste. Return to pan.
- Stir on high heat till it comes back to boil. Allow to boil till thickened.
- Add salt to taste, fresh ground pepper, milk and parsley.
- Reheat before serving.
- Serve hot with soup sticks and butter.
Ingredients:- Beet root - 1( medium)
- Bottle gourd -1( medium piece)
- Onion- 1 small
- Tomato - 1 small
- Potato- 1 small
- Sugar- 1/2 tsp
- Salt, pepper to taste
- Whipped cream- 1-2 tbsp.
- Chopped coriander- 1 tsp
Method- Clean, peel and chop vegetables into large chunks.
- Pressure cook till soft.
- Cool, blend in mixie and strain.
- Add seasoning except chopped coriander and cream.
- If desired, serve chilled with soup sticks.
- Or Serve piping hot with hot garlic rolls.
- In either case add a swirl of cream and some chopped coriander on top in each bowl.
Ingredients:- Carrot -1 small
- Cauliflower -1 Florette
- Capsicum -1/2
- French beans -2,3
- Onion-1
- Cabbage- 1 small piece
- Soya sauce -1/2 tsp
- Grated ginger and garlic-1/2 tsp each
- Crushed red chili -1/4 tsp
- Salt to taste
- Sugar -1/2 tsp
- Cornflour -2 tsp
- Butter -1 blob
- Water- 2 cups
Method- Chop all the six vegetables very fine.
- Heat butter in a pan.
- Add ginger, garlic and vegetables.
- Stir fry the vegetables till they look bright and done.
- Add water and bring to boil
- Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
- Bring to boil again. Add chilli, sauce and sugar and boil till thick and transparent.
- Serve hot.
Ingredients:
- Cucumber - 2 medium
- Ginger -1/2 piece
- Green chilli- 1
- Water -2-3 cups
- Cream whipped smooth-2-3 tbsp.
- Finely chopped mint-6,7
- Sugar -1 tsp
- Salt and pepper to taste
- Bread -1-2 slice
Method- Chop cucumber onto large chunks
- Grate ginger, keep aside.
- Boil the cucumber in the water, till soft.
- Let it Cool. Blend in a mixie
- While blending add the bread, ginger and green chilli. Sieve.
- Add sugar, salt
- Chill for 2 hours
- While serving, take in individual soup bowls
- Carefully pour a swirl of cream, sprinkle freshly ground black pepper and chopped mint.
Ingredients- Mixed vegetables (beans, carrots, potatoes) finely chopped.-200 grams
- Onion(medium) chopped -1
- Butter -2 tbsp
- Plain flour (maida)-1 tbsp
- Milk - 4 cups
- Water- 1 cup
- Salt and pepper to taste
Method:- Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
- In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
- Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.
Ingredients:
- Large carrots 2-3
- Bottle gourd-3 pieces
- Cabbage leaves -2
- Cream -1 tbsp
- Butter 1 tbsp
- Salt, pepper to taste
- Cream (whipped smooth) -3 tbsp
- Mint leaves chopped
Method - Grate 1 tbsp carrot finely, Keep aside.
- Finely chop cabbage, Keep aside.
- Pressure cook remaining carrots with bottle gourd till very soft.
- Cool and blend in mixer. Strain.
- Heat butter, add the pulp and bring to just about boil.
- Add the grated carrot and cabbage and salt. Take in serving bowl.
- Add a swirl of whipped cream.
- Sprinkle freshly ground pepper and chopped mint before serving.
Ingredients:
- Tomato juice-4 cups
- Cornflour dissolved in a little cold water-2 tsp
- Roasted cumin seed powder-1 tsp
- Ginger - garlic paste-1 tsp
- Milk-1 tbsp
- Salt and pepper to season.
- Coriander for seasoning.
Method: - Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame.
- Let it simmer on low heat for about 4 minutes.
- Add the milk and let it simmer again on low heat for about 3 minute(s).
- Serve hot with bread sticks.
