GREEN GRAM SOUP

Ingredients:

Green gram- 1/2 cup[cooked]
Turmeric powder- 1/2 sp
Crushed tomato- 1 cup
Chopped small onions- 5
Chopped coriander leaves-4 tbsp
Chopped mint leaves- 2 tbsp
Enough salt
Ghee- 1 tbsp
Oil-2 tsp
Juice of a lime

Grind the following ingredients coarsely:

Cinnamon-1 piece, red chilli-1, green chilli-1, fennel seeds-1 tsp, cumin seeds- half tsp, peppercorns- half tsp, shredded ginger-1sp, garlic flakes-5[small]

Procedure:

Heat a pan and pour the oil and the ghee. When they become hot, add the chopped onion and fry for a few minutes. Then add the ground masala and fry well. Then add the tomato with the turmeric powder and fry until the tomatoes are mashed well. Now add the cooked gram, greens, salt, and 4 to 5 cups of water. Allow the soup to simmer for a few minutes and then put off the fire. Add the lemon juice and mix well.

CHICKEN PARUPPU SOUP

Ingredients:

Finely chopped chicken- 1/2 cup
Ginger-garlic paste- 1/2 tsp
Garlic flakes-4
Sambar onions-5[chopped finely]
Slit green chilli=1
Chilli powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Chopped Coriander leaves- a handful
Mashed tomatoes- 1 cup
Cooked lentils- 1/4 cup
Curry leaves- 1 arc
Mint leaves-a few
Salt to taste
Oil-2 tsp
Lime juice- 2 tsp
Ghee- 1 tsp

Fry the following ingredients in a spoon of ghee and then powder them finely:

2 cloves. 2 cinnamon pieces, 2 cardamoms, 1 tsp fennel seeds, 1/2 tsp cumin seeds, peppercorns- 1/2 tsp

Procedure:

Heat a pan and pour the ghee with the oil. Add the onion with the ginger -garlic paste and fry well. Add the tomatoes with the garlic flakes, turmeric powder, chicken and the chilli powder and cook them until the tomatoes are well mashed. Add the powder and fry for a few seconds. Add the cooked dal with 8 cups of water and the greens. Let it boil for 2 to 3 minutes. Put off the fire and add the lemon juice.

CAULIFLOWER SOUP

Ingredients:

Cauliflower [chopped] - 250 kg
Plain flour- 2 tsp
Potato [chopped] - 1/2 cup
Milk- 1 1/2 cups
Chopped onion- 1/4 cup
Water- 2 cups
Butter- 1 tbsp
Sugar- 1 tsp
Pepper powder- 1/4 tsp
Grated cheese for garnishing
Salt to taste

Procedure:

Melt the butter in a pan over low heat. Add the onion and fry it for a few seconds. Add the flour and mix well. Add the vegetables and fry for a few seconds. Add the milk and water. Cook on medium fire till the vegetables are tender. Liquidize and pass through a sieve. Add the pepper powder, salt and the sugar to the soup. Add warm water if necessary. Garnish with cheese.

CRAB LEGS SOUP

Ingredients:

Crab legs -8
Tamarind- a lime size
Crushed tomato-1/2 cup
Turmeric powder- ½ tsp
Fennel seeds- 2 tsp
Curry leaves- a handful
Red chillies-3
Peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Garlic flakes[small]- 8
Salt to tatse
Oil- 2 tbsp

Procedure:

Soak the tamarind in water and extract its juice. Mix water to it to make it as 4 to 5 cups. Grind coarsely the red chillies with the peppercorns, garlic flakes, cumin seeds, and 1 tsp of fennel seeds. Add this to the tamarind water with the turmeric powder, the crab legs and enough salt. Let it simmer for 10 minutes on medium fire. Heat a kadai and pour the oil. Add the remaining fennel seeds and curry leaves. Fry them for a few seconds and add this to the simmering soup. Again let the soup simmers for another 5 minutes.

SPINACH SOUP

Ingredients:

Spinach [palak]- 1/2 kilo
Potato [medium size]-1
Butter- 2 tbsp
Corn flour- 3 tbsp
Nutmeg powder- a pinch
Pepper powder- a pinch
Milk- 2 cups
Cream- 3 tbsps
Chopped onion-1
Croutons- 1 cup
Salt to taste

Procedure:

Heat a kadai and melt butter in it. Add the onion and fry it for a few minutes. Then add the palak leaves with 2 cups of water and enough salt. Let it cook till the palak is tender. Do not over cook the plak leaves. When cooled, liquidize the palak leaves and pass it through a sieve. Blend the corn flour and the milk finely and add it to the strained soup. Add the powders and mix well. Serve hot topped with a tbsp of cream and a few croutons in each cup.

TOMATO SOUP

Ingredients:
Lentils[thuar dal]-1/2 cup, 10 green chillies, tomatoes-200 gms[finely crushed], chopped onion-1, a few curry leaves, coarsely ground cummin powder-1/2sp, coarsely ground fennel powder-1sp, ghee-2sp, cardamom-1, clove-1, small piece of cinnamon-1, bay leaf-1, star anise-1, a marble sized asafoetida-1 piece, half lime, turmeric powder-1sp, salt to tase.
Method:
Cook the dal in the pressure cooker. Then take away the dal and pour it in a vessel. Add the tomatoes, anion, gren chillies, curry leaves, turmeric powder and the powders to the dal with enough salt and 4 cups of water. Let it simmer for 5 minutes. The heat a small kadai and add the ghee. Add the spices and fry them for a few seconds. Add this to the soup and let it simmer for another 3 minutes. Put off the fire and add the lime juice.

TOMATO EGG DROP SOUP

I am again posting here another interesting soup recipe. It is very easy to prepare but the taste will be very delicious.


Ingredients:

Finely chopped ginger- ½ tsp
Finely chopped garlic- ½ tsp
Tomato sauce- 3 tsp
Chilli paste- 1 tsp
Salt to taste
White Pepper powder- 2 pinches
Sugar-2 pinches
Egg white-1
Corn flour-2 ½ tsp
Water- 3 cups
Butter- 1 tbsp
Ripe tomatoes-2

Procedure:

Put the tomatoes in boiled water for 30 minutes and peel off the skins.
Grind the tomatoes in to a puree.
Heat a pan and add the butter.
Add the ginger and garlic and fry them on slow fire for a few seconds.
Pour the water along with the tomato puree, pepper powder, chilli paste, sugar, tomato sauce and salt.
Let it boil for a few minutes until the raw taste of the tomatoes disappears.
Mix the corn flour with half cup of water.
Pour this in to the soup mixing thoroughly.
Boil the soup to the desired consistency.
Beat the egg well and pour on the soup in a circular motion.
Allow the soup to boil for a few seconds without mixing the soup.
The aromatic Tomato egg drop soup is ready now!

MILAGU THANNI SOUP [Mulligatawny Soup]

I am posting here the recipe for Milagu thanni soup! This is the vegetarian soup. This is also prepared with chicken as well as mutton. In fact, this recipe has been given to me by one of our chefs in our restaurant! I have tasted it and appreciated him very much! Here comes the recipe for you! Hope you will enjoy it!



Ingredients:

Coconut oil- 1 ½ tbsp
Fennel seeds- ½ tsp
Cumin seeds- ½ tsp
Bay leaves-2
Salt to taste
Peppercorns- 1 tsp
Crushed garlic flakes [small]-5
Gram flour- 5 tsp
Chilli powder- ¼ tsp
Coriander powder- ¼ tsp
Cooked green gram- 2 tsp
Cooked raw rice- 2 tbsp
Butter- 2 tsp
Ground coconut paste- 2 tsp
Shredded carrot-1 [small]
Chopped onion-half

Procedure:

Heat a pan and pour the oil.
Add the fennel seeds, cumin seeds, bay leaves and the peppercorns and fry them on slow fire until an aroma floats on air.
Then add the vegetables with the garlic and fry them until they become soft.
Then add the gram flour and fry it smoothly.
Pour 5 cups of water and allow it to boil.
Add the powders, and salt and let it boil for a few minutes.
Mix it continuously to avoid the lumps.
Finally add in the ground paste and the green gram and boil for a few minutes until the soup is thickened to desired consistency.
Put off the fire and strain the soup.
Heat another saucepan, add the butter and fry the rice softly on slow fire for a few seconds.
Do not allow them to brown.
Pour this in the soup.
The delicious Milagu Thanni soup is ready now!!

CHICKEN SOUP

This is a typical spicy Tamilnadu soup. This you can have either with hot rice or you can drink as a soup.




INGREDIENTS:

Oil- 1 tsp
Ghee- 1 tsp
Course pepper powder- 1/2 tsp
Crushed cumin- quarter sp
Crushed fennel seeds- half sp
Finely chopped onion-1
Crushed tomato- 1 cup
Slit green chillies-3
Crushed ginger- 1 tsp
Chopped small garlic flakes-8
Turmeric powder- half sp
Finely chopped chicken pieces-1 cup
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Juice of a small lime
Salt to taste
Small piece of cinnamon-1
Cardamom-2
Bay leaf-1

Procedure:

Heat a pan and pour the ghee and the oil.
Add the cardamom, cinnamon, bay leaf, fennel and the cumin seeds.
When they start to splutter, add the onion and fry it to golden brown.
Then add the ginger and the garlic and fry for a few minutes.
Then add the tomatoes with the greens and the turmeric powder.
Fry it until they are cooked as a paste and the oil floats on the surface.
Add the chicken and fry for a few seconds.
Then pour 6 to 8 cups of water according to the consistency.
Add enough salt.
Let it boil for 5 to 10 minutes.
Put off the fire and add the lime juice.
Hot and tasty chicken soup is ready now!

Tip:Keep the tomatoes in boiled water for 20 minutes, peel off the skins, mash them and use it in the chicken rasam.

UPPU SAARU

UPPU SAARU:

Ingredients:

Gingelly oil-5 tbsp

Chopped small onions- 1 cup

Mutton pieces- ½ kilo

Crushed tomatoes- 1 cup

Turmeric powder- 1 tsp

Cumin seeds- 3tsp

Fennel seeds- 2 tsp

Cinnamon-1/2 sp

Cloves- 3

Peppercorns- 1 tsp

Small onions-a handful

Shredded coconut- 1 cup

Curry leaves- 2 springs

Red chillies-4

Salt to taste

Procedure:

In a pressure pan add 3tbsp gingelly oil.

Add the chopped onions and fry well.

Then add the mutton pieces and fry for a few minutes.

Add the crushed tomatoes with enough salt and 1 cup of water and pressure cook for 3 whistles.

Grind the cumin seeds, fennel seeds, cinnamon, cloves, peppercorns, small onions with the shredded coconut to a fine paste.

Add this to the gravy and let it simmer for a few minutes.

In a separate kadai, add 2tbsp gingelly oil.

When it becomes hot, add the mustard seeds, curry leaves and the red chillies.

Add the tampering to the gravy and allow it to simmer for some minutes.

This gravy must not be thick.

It must be a little watery.

LEMON RASAM

LEMON RASAM:

Mix one cup of cooked dhal with 4 or 41/2 cups of water.

Add 1cup of chopped tomatoes, 2sp finely chopped ginger, 1sp turmeric powder and 3 green chillies[slit].

Add enough salt and mix well.

Heat a kadai and pour 1tbsp ghee.

Add 1sp mustard seeds and when they splutter, reduce the fire and add 1sp asafoetida powder, 1tbsp coarsely ground pepper and 1sp coarsely ground cumin powder and fry for a few seconds.

Then add the rasam.and allow it to simmer for 3 minutes.

Then put off the fire and pour in a vessel. After 20 minutes add 1tbsp chopped coriander, one spring curry leaves and juice of a big lemon.

Close with lid and use after ½ hour.

PARUPPU RASAM

PARUPPU RASAM:

Soak a lemon sized tamarind for 1 hour and then extract the juice out of it.  

In a vessel add 1 cup of chopped tomatoes, 2 slit green chillies, 1sp finely chopped garlic, 1tbsp chopped coriander leaves, 1 spring curry leaves, 1 sp turmeric powder, 1sp asafoetida powder, 1tbsp coarsely ground cumin seeds, ¾ tbsp coarsely ground pepper, 2tbsp cooked dhal and enough salt.

Crush all using the fingers.

Add the tamarind extract and enough water to the desired consistency.

Heat the kadai and add 1tbsp gingelly oil.

Add 1sp mustard seeds and when they splutter add the prepared rasam.

When the rasam starts to simmer allow it to simmer for 1 minute and then put off the fire.