south indian easy n quick recipes: Recipes
Soups:
1: Beetroot Soup
Ingredients :
2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or vegetablestock
Salt
Pepper
Method :
First peel the skin of the beetroots and grate them.
In a vessel melt the butter and add the grated beetroot and basmati rice
and cook till it is soft and make sure it doesn't lose its colour.
Then add water or the vegetable stock, salt and pepper and
bring it to a boil till the grains of rice are soft.
Ready to serve hot with grated Cheese or dash of Butter.
2:Carrot Soup
Ingredients :
3 cups carrots
2 tomatoes
5 tsp milk
2 tsp garlic
1 tsp garam masala
black pepper a pinch
2 tsp butter
Salt to taste
Method :
Cook the carrots until its raw smell goes. Boil tomatoes and blanch them in the water to remove the skin and deseed them. Blend the carrots, garlic and the tomatoes. If you want the soup to be real smooth you can strain it. Take a heavy bottomed vessel and melt the butter and add the blended mixture. Let it cook for a few minutes, then add the milk and cook for sometime. Take it off the stove and add some pepper powder. Some croutons can also be added. Ready to serve hot.
3: Clear Vegetable Soup
Ingredients:
2 to 3 juicy large carrots
1 to 2 leaves cabbage
1 tbsp cream
1 small butter
pepper to taste
2 to 3 tbsp cream whipped smooth
10 gms sweet peas
1 small sprig mint
salt
Method:
Grate 1 tbsp carrot and keep aside.Finely chop cabbage and keep aside.Pressure cook the remaining carrots till it becomes very soft Keep it to cool and blend in mixer. Strain.Heat butter, add the pulp and bring it to boil.Put the grated carrot and cabbage and salt.Transfer in serving bowl. Put a swirl of whipped cream.Sprinkle freshly ground pepper and chopped mint.Ready to serve.
4:Corn Soup
Ingredients :
2 cups frozen corn niblets
5 cups water
approx 1 tbsp soy sauce
Chilli garlic sauce to taste
Ground white pepper to taste
1 tbsp cornflour
1 tsp butter
Salt to taste
Method :
Bring the water to a boil and then add the corn to it. Close vessel and cook for about 5 minutes or so. Once the corn seems well cooked, run a hand blender through it and smash some of the corn. Mix the cornflour with some water and add it to the boiling soup. Add the rest of the ingredients and bring everything to a nice boil. Garnish soup with some fresh ground black pepper. Serve soup with warm veggie puffs or bread rolls.
5:Chicken soup
Ingredients:
Chicken broth 5 cups
Shredded boneless chicken pieces 1 cup
Soya sauce 2 tbsp
Vinegar 1 tbsp.
Green chilli sauce 1tbsp.
Cornflour 4 tbsp.
Black pepper powder 1/2 tsp
Chicken masala 1 tsp.
Salt to taste
Method:
1. Put chicken broth and chicken pieces in a pressure pan.
2. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tende(about 25 minutes)
3. Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt.
4. Mix cornflour in 1/4 cup water.
5. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat
Serve hot.
Garnish with finely chopped coriander leaves.
6:Mixed Vegetable Soup:
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method:
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.
7:Tomatoe Soup
Ingredients:
Tomatoes big 2
Onion big 1
Ginger 1 small piece
Salt as per taste
Pepper as per taste
Corriander leaves 5 strands
Water 4 cups
Method:
1.First,boil water in a pan.
2.Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peal. Then remove from heat . Allow it to cool.
3.Remove the ginger piece and remove the outer skin of the tomaotes.
4.Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
5.Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
6.Add pepper ,salt and coriander leaves as per taste and serve hot.
Bread sticks will be good with this.
8:Spinach Soup:
Ingredients:
Spinach (chopped)3 cups
Cucumber (chopped)1 cup
Water3-1/2 cups
Butter1 tbsp.
Black pepper powder1/2 tsp.
Cumin powder1/2 tsp.
Ginger paste1/2 tsp.
Lemon juice 2 tbsp.
Salt to taste
Method:
1.Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).
2.On cooling, blend it in electric blender to make smoothy paste.
3.Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4.Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
5.Serve hot
9: Sweet Corn Soup:
Ingredients:
Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste
Method:
1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.
Serve hot with corn kernels (step 2) dipped in it. Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.
10:Mushroom Soup:
Ingredients :
10 Button Mushrooms
1 medium size Onion
2 tbsp Butter
1 tbsp Cornflour
1/4 inch Ginger
1/4 cup Milk
Salt as per taste
2 tbsp grated Cheese for garnishing
1 tbsp chopped green Coriander for garnishing
1/4 tsp black Pepper powder
Method
1) Wash & wipe mushrooms & slice them. Keep 1/4 of mushroom slices of it, aside.
2) Peel and slice onion.
3) Mix cornflour and milk. Heat 1 tbsp butter in a patila, add onion slices & saute.
4) Add 3/4 of mushroom slices & saute, add grated ginger & saute.
5) Add cornflour-milk mixture and cook it,stir constantly.
6) Grind the mixture, use Blender
7) Add salt, pepper powder.
8) Add 3-4 cups of water. Bring it to boil.
9) Heat 1 tbsp butter in a kadai add 1/4 mushroom slices,saute and cook them, & add to the boiled soup.
10) Garnish with fresh green coriander and grated cheese.
11: Chicken Noodle Soup Recipe
INGREDIENTS
6 tbsp Butter
1 cup Celery, diced
3 tbsp Dill,
1 cup Carrots, diced
6 cups Chicken broth
1 cup cooked Chicken
1cup Onion, chopped
1 cups sliced Mushrooms
1 tsp Black Pepper, grounded
2 cups cooked wide Egg Noodles
Method:
In a large pot, heat butter over low heat until melted. Add carrots, celery, onions and pepper. Cook and stir over medium heat about 5 minutes. Add mushrooms and cook 2 to 3 minutes longer or until carrots are tender. Add broth. Heat until hot. Add chicken and noodles. Heat 2 to 3 minutes longer. Add chopped dill.
12:Tangy Rasam
Ingredients:
Peppercorns 1tbsp
Red chillies 2
Tamarind lemon size
Tomatoes 2
Garlic cloves
Turmeric powder 1/4tsp
Mustards 1/4 tsp
Curry leaves
Coriander salt to taste
Oil 1tsp
Method:
For rasam powder
Fry pepper, jeera and one red chilli and make it in to a coarse powder.
For Rasam Boil tomatoes and tamarind .Add water and extract the juices and keep it aside.
Now add oil in a pan and add mustards, red chilli, curry leaves. After mustard crackles add the extracted the extracted juice and the rasam powder, turmeric powder, salt to your taste.
Let it boil for 5 min. Add chopped coriander.
