Tomato Soup
INGREDIENTS
6 large tomatoes (blanched)
2 large onions (finely sliced)
2 jalapeno peppers (slit lengthwise)
1 teaspoon cummin seeds
1 teaspoon grated ginger root.
2 cloves
1 teaspoon oil
salt to taste
cilantro leaves for garnishing.
METHOD
Heat oil in a large pan.
Add cumin seeds, cloves and ginger root. Fry for couple of minutes.
Add onion and saute till it turns transparent.
Next add jalapeno peppers, blanched tomatoes, salt and 3 cups of water.
Cover the pan with a lid and cook over medium heat for 20 minutes.
Gently smash the tomatoes and cook for another 10 minutes.
Add more water depending upon the required consistency.
Garnish with cilantro leaves and serve hot with a dash of pepper powder.
Cucumber Soup
INGREDIENTS
1 large cucumber
1 small potato (chopped)
1 small onion (chopped)
2 tablespoons spinach(chopped)
1 tablespoon all purpose flour
2 tablespoons butter
1 green Chilli(chopped)
1 cup milk
salt, pepper to taste
METHOD:
Boil the chopped onions and potato. Keep aside.
Peel and grate the cucumber. Save 1 tablespoon of grated cucumber for garnishing.
Melt butter in a pan.
Add the grated cucumber andsaute for a minute.
Add spinach, green chilli and saute for few more minutes.
Add flour slowly.
Next add milk.
Bring to a boil.
Remove from heat.
Allow it to cool a little.
Add onions andpoiatoes and then blend all the above ingredients in a blender.
Add enough water to make soup of desired consistency.
Add salt and pepper to taste.
Transfer this to the pan and again bring the soup to a boil. Cook for a few minutes.
Remove from heat. Pour into individual soup bowls.
Garnish each bowl with the remaining grated cucumber and serve hot.
Note: For creamier soup, add more milk instead of water.
Chicken Soup
INGREDIENTS
1/2 pound chicken wings
1 small onion(chopped)
1 small tomato (chopped)
1/2 cup mint leaves(chopped)
1 can V8 Vegetable juice
2 chicken buillion cubes
2 teaspoons pepper corns
2 teaspoons tur dhal
salt to taste
SPICES
4 cloves
2 bay leaves
1 cinnamon stick
1 teaspoon aniseeds
METHOD
Dry roast spices, pepper corns and tur dhal and powder them.
Heat a large non-stick pan and brown the wings.
Add onion,tomato, mint leaves, vegetable juice, salt and 3 cups water.
Mix well and bring to a boil.
Add powdered ingredients.
Cover and cook on low heat for 30 minutes.
Add more salt and pepper powder if required at the time of serving.