12. * SOUPS
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12.1 CAULIFLOWER SOUP (Phul Gobi Shorba)
INGREDIENTS
1 cup Cauliflower, cubed
1 quart Milk
3 cups Water
10 Cashews
1 tsp Black Pepper powder
1 tsp Sugar
1 pinch Salt to taste
¼ Stick Butter
1 tsp Cumin powder
1 tsp Cilantro, finely Chopped
DIRECTIONS
- Cook cauliflower with milk, water and cashews. Cool, then blend the mixture.
- Add salt, sugar and pepper and bring to a boil.
- Add butter and garnish with cumin and cilantro and serve hot.
12.2 CELERY, TOMATO & CARROT SOUP
INGREDIENTS
2 stalks Celery, chopped
2 large Tomatoes, chopped
2 Carrots, chopped
1 pinch Salt to taste
½ tsp Black pepper powder
DIRECTIONS
- Cook celery, tomatoes and carrots.
- Cool, then blend in a blender until smooth. Add water as needed.
- Add salt and pepper and cook for 5 minutes.
12.3 LENTIL APRICOT SOUP
INGREDIENTS
1 tbsp Oil
1 pinch Asafetida powder
1 cup Lentils
4-5cups Water
1 Tomato
Seasonings:
1tsp Cumin powder
1/4tsp Coriander powder
1/2 cup Dried apricots, minced
1tsp Chili powder
1 pinch Black pepper to taste
1 pinch Salt to taste
1 tbsp Yoghurt 1 tbsp Cilantro, chopped
DIRECTIONS
- Heat oil and add asafetida.
- Add lentils and water and bring it to a boil.
- Lower heat and simmer for 15-20 min.
- Drop tomato in boiling water for a minute, then put it in ice cold water for a minute. Peel the skin & chop the tomato.
- Add tomato and seasonings to the lentils.
- Add water and simmer for 15 minutes or until the lentils are soft.
- Garnish with yogurt and cilantro.
12.4 TOMATO SOUP
INGREDIENTS
2 lb Tomatoes 2-3 tbsp Moong dal
1tsp Rasam powder 1 tsp Salt to taste
DIRECTIONS
- Pressure cook tomatoes and moong dal.
- Puree in a blender.
- Strain to remove seeds & peel.
- Pour the mixture into a pan, then add rasam powder and salt.
- Add water to get the desired consistency. Bring to a boil and simmer for 5-7 minutes.
Serve with butter & croutons.
12.5 TOOR DAL SHORVA
INGREDIENTS
½ cup Toor dal, washed and drained
Seasonings:
2 tsp Ghee
1 inch Cinnamon stick
1 tsp Mustard seeds
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Black pepper powder
1 sprig Curry leaves
1 tsp Ginger, grated
1 cup Mixed vegetables (chopped cauliflower, carrots, green beans) 2 tsp Yogurt 2 tsp Lemon juice 1 pinch Salt to taste 1 tsp Cilantro (Finely chopped)
DIRECTIONS
- In a pressure cooker, heat oil.
- Add seasonings until they splutter and brown.
- Add dal and fry for 2 minutes.
- Add 2 cups water and pressure cook for 2 whistles, till the dal is soft. Cool dal, then blend until smooth.
- Add more water and bring to a boil.
- Add mixed vegetables and cook.
- Add yogurt, lemon juice and salt and mix well
- Garnish with Cilantro and Serve Hot