CHEESY BROCCOLI SOUP

CHEESY BROCCOLI SOUP

INGREDIENTS

Butter	1 tbsp
Refined flour	1 tbsp
Milk	½ cup
Water	1 cup
Broccoli florets finely minced	¼ cup
Salt	T.T
Pepper	T.T.
Nutmeg pdr	T.T.
Cheese grated	2 tbsp

METHOD:

1.       In a pan heat the butter, to it add the flour.

2.       Cook the flour in butter till it lightly starts to change colour and the raw aroma goes off.

3.       Mix together the milk and water.

4.       With one hand pour the milk water mix into the pan and with the other vigorously whisk it all together to form a smooth lump free mix.

5.       If it is too thick add in a little more milk water mix.

6.       The consistency should be pouring but semi thick.

7.       When it comes to a boil, season with salt, pepper and nutmeg.

8.       Also add in the broccoli and stir it in.

9.       Since the soup is boiling hot the broccoli gets cooked in its heat.

10.   Grate in some cheese and keep some for garnishing.

11.   Serve the soup with more cheese on top and a floret of broccoli to garnish.

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VEGETABLE SWEET CORN SOUP

Simple, warm and wholesome .. Vegetable Sweet Corn Soup

VEGETABLE SWEET CORN SOUP

INGREDIENTS

Tinned creamed corn	1 tin
Water / veg stock	As req. approx the same quantity of the corn
Corn flour	1 tsp
Salt	T.T.
Pepper pdr	T.T.
Sugar	½ tsp
Carrots small cubes parboiled	1 tbsp
French beans finely sliced barboiled	1 tbsp
Spring onion greens shredded	1 tbsp

METHOD:

1.       Remove the tinned creamed corn in a pan.

2.       Add the water / stock to the tin and measure the same quantity as the corn. Add it to the pan.

3.       Mix well and bring to a boil.

4.       Dissolve the cornflour in little water and add it to the boiling corn mix.

5.       Stir and allow to thicken.

6.       Season with salt, pepper and sugar.

7.       When the soup is ready finally add in the vegetables and serve hot immediately.

 

8.       Accompany with soya sauce and chilli vinegar.

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EGG DROP SOUP

Egg Drop Soup tastes absolutely, especially during winters. It quiet filling and can serve as a wholesome meal in itself.

To make this soup there was no stock handy, neither did I have soup cubes. Usually as a standard practice, there are always shredded stir fried vegetables (cabbage, carrots, capsicum, green beans) in my fridge. They are great to put together in a variety of recipes, especially when you are in a hurry. Add them into soups, cutlets, patties, Chinese stir fries, koftas, really into anything that calls for veggies.

So what I did, added 2 tbsp of these vegetables in 4 cups water, boiled and reduced down to approx 3 cups. Strained and my stock was ready.

Since leftover soup is no fun, its necessary to make it in just the right quantity. The ratio that I follow is 1 cup stock and 1 egg per pax / person.

EGG DROP SOUP

INGREDIENTS

Vegetable stock / chicken stock / soup cubes	3 cups / 2 nos
Eggs	3 nos
Cornflour	1 ½ - 2 tbsp
Ginger grated	½ tsp
Green peas	2 tbsp
Carrots grated	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Soya sauce	1 tsp
Vinegar (Optional)	1 tsp
Spring onion greens finely shredded	2 – 3 tbsp

METHOD:

1.       To the stock add ginger, carrots, peas, soya sauce (which I forgot), vinegar, salt and pepper. You can also add 2 sliced mushrooms if you like.

2.       Bring it to a boil and simmer. Make sure the vegetables are cooked. 

3.       To speed up the process you can add in parboiled peas.

4.       In a separate bowl break in the eggs. Add in ½ tbsp of cornflour to it and beat well.

5.       When the eggs are a little frothy, keep a fork on the edge of your bowl. Pour the eggs in a slow thin stream through the tines of the fork.

6.       Simultaneously with your other hand whisk the soup. The egg will start looking silken and feathery.

7.        Dissolve the remaining cornflour in water, or you can also remove out ¼ cup stock before you keep it to boil and use it to dissolve the cornflour.

8.       Add the cornflour to the pan and allow the stock to thicken a little.

9.       Check for seasonings and adjust accordingly.

10.   Sprinkle a little spring onion greens into the soup, reserve some for garnish.

11.   Serve piping hot immediately garnished with more greens.

12.   Once it drops its temperature a little bit, it may not taste as good, reheating also will make the egg tough.

13.   So in case you have to make it in advance then get everything else done prior, except the eggs.

14.   Just before serving you can add them and serve piping hot.

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TOMATO CHE SAAR (टोमाटो चे सार)

TOMATO CHE SAAR (टोमाटो चे सार )

INGREDIENTS

Tomatoes	6 nos
Green chilli	2 – 3 nos
Ginger grated	1 tbsp
Garlic	8 – 10 cloves
Fresh scraped coconut	¼ cup
Curry leaves	1 sprig
Cumin seeds	1 tsp
Oil + ghee	1 tsp + ½ tbsp
Heeng / asafoetida	½ tsp
Salt	T.T.
Sugar	1 tbsp
coriander leaves + scraped fresh coconut to garnish	1 sprig + ½  tbsp

METHOD:

1.       Grind together to a smooth fine paste the green chillies, ginger, garlic, coconut and curry leaves.

2.       Make cross slits on tomatoes and put them water till they are half submerged. Bring to boil and blanch them. Remove the skin.

3.       Puree the tomatoes to pulp along with the water it is boiled in.

4.       Heat oil and ghee together. Add in the cumin seeds, when they crackle add in the Heeng and pour the prepared paste.

5.       Sauté on medium heat till the oil starts to separate out of the paste.

6.       Pour in the prepared tomato puree. Add salt and sugar and again bring to boil.

7.       Adjust seasonings and water if you find it too thick. It should be of pouring consistency.

8.       Serve along with boiled rice, pulav, masale bhaat. The choice is endless.

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KAIRI CHE SAAR

KAIRI CHE SAAR

INGREDIENTS

Raw mango / kairi pulp (boiled & strained)	½ cup
Fresh coconut (scraped)	6 tbsp
Jaggery	½ - ¾ cup
Water	As req.
Salt	T.T.
FOR TADKA
Ghee	1 tsp
Jeera	½ tsp
Gr. Chillies	1 no
Asafetida / heeng	¼ tsp

METHOD:

1.       Put ½ cup hot water in the scraped coconut. Keep for some time and squeeze out the coconut milk. Repeat the process again and strain again.

2.       Mix together the raw mango pulp, jaggery and coconut milk. You can adjust the quantity of the jaggery as per the sour taste of the mango.

3.        Bring to a boil and then simmer. Keep on mixing with a ladle in between or the coconut milk might separate.

4.       Heat ghee, add jeera, heeng and the gr. Chillies and give this tadka to the kairi saar.

5.       Serve with boiled rice or drink as an appetizer.

TIP: In case you dont have time to remove the coconut milk use coconut powder or tinned coconut milk instead.