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.
