Rasams- the tongue ticklers !

Rita, your message makes me very happy !

Dear Rita,
I am very glad to hear that your trial with my recipe for the first time is a success !
You must be good at cooking as well - my recipe alone can't create a big success .
Thankyou very much. Hope you will try a few more & send me feedbacks !
Love,
Chithra.

 

Chunky Vegetable soup - Hearty soup to replace a meal.

Vegetables that can be used are – white pumpkin, cabbage, carrot, peas, cauliflower, potatoes, few beans, baby corn, corn kernels etc.

Cut them into 1 “ squares.

Vegetables - 5 cups

Finley chopped paneer - ½ - 1 cup ( your choice)

Finely chopped coriander leaves - 3 tbs

Salt, pepper.

Put all vegetables in the pressure pan & add enough water to immerse them

Add little salt & pressure cook for 2-3 whistles, depending on how soft you like thhem.

Cool, open & add paneer & coriander leaves.

Sprinkle pepper ( optional) & serve hot.

 

Drumstick Rasam - flavourful & ofcourse, very tasty !

Drumsticks - 2

Tamarind paste - 2 tsp

Cooked tur dhal - 2 tbsp

Salt,

Haldi

Grated coconut - 2 tbsp

Roast in ½ tsp oil & powder;

Dhaniya - 2 tsp

Red chillies - 3, 4

Hing - ½ tsp

To temper:

Ghee - 1 tsp

Mustard seeds - ½ tsp

Chopped coriander leaves - 1 tbsp, to garnish

Take a thick extract from coconut by adding just 2 tbsp of warm wate ( you can do this by adding water & just squeezing with your hand)

Cut drumstick into 2” pieces.

Add 1 cup of water to tamarind paste.

To the above, add haldi & salt.

Cook till the drumstick becomes soft.

Add 2 cups of water to the cooked tur dhal & strain to get clear dhal water.

To the cooked mixture, add the powder & dhal water.

Just when it starts frothing, add coconut milk & remove.

Do not allow it to boil.

Temper as given & garnish.

 

Spinach soup - specially for dieters !

For this I am giving a method in which a stock is made separately with mixed vegetables & the vegetables for the soup may be sauted & added as topping.

The stock can be preserved in the fridge for 4, 5 days for someother soup

Stock: - cut into 1 “ cubes

White pumpkin - 1 cup

Cabbage - 1 cup

Potato - ½ cup

Carrot - 1 cup

For the soup:

Finely chopped spinach - 1 cup

Finely chopped onions - 2 tbsp

Grated cheese - 2 tbsp

Salt, pepper

Butter - 4 tsp

Cheese, grated - 4 tbsp

Milk - necessary amount

Stock is prepared by pressurising the vegetables with enough water to immerse them for 3 whistles.

Cool, open & liquidise.

Add enough milk to get the required consistency along with salt & pepper.

Heat 2 tsp butter, first fry the chopped spinach well till the raw smell goes & add to the soup.

Then heat the remaining 2 tsp & fry the onions & add as topping.

Sprinkle grated cheese & serve hot.

 

Lentil Mulligatawny Soup - East & west meet here !

Lentils - ¼ cup ( masoor dhal or tur dhal)

Thin variety of rice - 1 ½ tbsp

Tomato - 1 , chopped

Carrot - 1 chopped

Onion - 1, chopped

Garlic - 2 flakes, minced

Ginger - ½ “, chopped

Curry leaves - few

Coconut milk - 2 cups of medium thickness

Lime juice - ½ - 1 tsp

Roast dry & powder:

Dhaniya - 1 tbsp

Jeera - 1 tbsp

Cinnamon - ½ “

Pepper - 1 tsp

Wash lentils & rice.

Cook with 3 cups of water till soft.

Add all the chopped vegetables & curry leaves.

Simmer till vegetables are tender.

Add more water, if necessary.

Add the powder, salt & liquidise.
Put it back on stove, add coconut milk, lime juice & simmer

 

Cold Strawberry Soup - to beat the summer !

This is a chilled soup, ideally prepared when strawberries are in plenty.

Ripe strawberries - 1 cup

Water - 2 cups

Cornflour - 2 tsp

Lime juice - 1 tsp

Lemon rind, grated - ½ tsp

Salt

Sweetened cream - 1 tbsp or more

Cut strawberries, cach into 4.

Reserve some for topping.

Mix the rest with 2 cups of water in a saucepan & allow to boil on a medium flame for 5 mts.

Strain & take the liquid.

Mix lime juice, salt, lemon rid & cornflour.

Cook on a low flame, stirring well to prevent lump formation.

When the mixture is cooked well, cool & chill in the refrigerator.

To the cut strawberries reserved for topping add little sugar.

Serve the soup very cold topped with sweetened cream & chopped strawberries.

 

Cream of Mushroom Soup - you will love this soup !

Fresh mushroom - 200 gms

Butter - 1 tbsp

Flour - 1 tbsp

Milk - 1 ½ cups

Onion - 1 small, chopped

Salt, pepper

Wash, clean & slice mushrooms.

Heat butter, add the onion & then the mushrooms.

Add flour & saute lightly for a minute.

Remove few for garnishing.

Add milk & stir well.

Simmer for 10 mts & remove.

Cool slightly, blend & strain.

If necessary, add water to get the required consistency.

Before serving, garnish with sauted pieces.

Serve with fried croutons.

 

Drumstick Soup - Flavourfully yours !

For this you need fleshy, fresh drumsticks to get the best flavout.

Drumsticks - 2, cut into 3” long pieces.

Onion - 1, chop

Ginger - 2 cm, crush

Green chillies - 1, slit into 2

Mint leaves - 2 tbsp

Curds ( not sour) - ½ cup

Milk - 1 cup

Salt, sugar.

Put all ingredients except salt & sugar in a pressure pan & keep the weight.

Cook for one whistle.

Cool & open.

Do not bother if the mixture is curdled.

Scoop the pulp from the drumstick with a spoon.

Discard ginger & green chilli.

Blend the mixture in a liquidiser & add boiling water to get the desired consistency.

Add salt & sugar.

Serve hot.

 

Sweet Corn & Vegetable Soup - This is Chinese, please !

Boied & grated corn - 1 cup

Water - 6 cups

Ajinomoto - ¼ tsp ( optional)

White pepper - 1 tsp

Sugar - 1 tsp

Soya sauce - 1 tsp

Cornflour - 5 tbsp mixed with 1 cup of water

Finely chopped carrot - ¼ cup

Finely shredded beans - ¼ cup

Tiny flowerettes of cauliflower - ¼ cup

Add to corn, water ajinomoto, pepper, sugar, soya sauce & salt.

Bring to boil & simmer for 3 mts

Add cornflour mixture, stirring all the time, till soup becomes thick.

Bring to boil & simmer for a minute, stirring continuously.

Boil the vegetables for 1 mte & drain.

Add them just before serving.