Recipes - Mutton Paya

Ingredients:

• Payas (goats feet) 8 nos.
• Onions, chopped 2 nos.
• Dhania (coriander seeds) 1 tbsp.
• Jeera 1 tsp.
• Bay leaf 4 nos.
• Star flower 4 nos.
• Cinnamon 2 pieces.
• Cloves 6 nos.
• Pepper 6 nos.
• Big cardamom 4 nos.
• Salt To taste.

Method:

1. Tie the coriander seed, jeera, bay leaves, star flower, cinnamon, cloves, pepper an big cardamom in a muslin cloth.
2. Keep the paya with some water on the gas, add the chopped onions, salt and the spices tied in the muslin bag.
3. Now cook the paya on a slow flame for about 4-5 hours.
4. Once done remove the spice bag and serve hot.

Recipes - Crab Soup

Ingredients:

• Sweet corn 1 tin.
• Crab, cooked & shredded 1 no.
• Chicken stock 1 liter.
• Ajinomoto ½ tsp.
• Eggs 2 nos.
• Cornflour 1 tsp.
• Water ¼ cup
• Pepper To taste.
• Salt To taste.

Method:

1. Pour the chicken stock into a vessel and bring to a boil.
2. Add the corn with the spices to the boiling stock.
3. Mix the cornflour with ¼ cup of water and pour it into the stock with ¾ of the crab meat and egg yolks.
4. Keep stirring continuously to avoid lump formation.
5. Boil this concoction, and slowly add the egg whites stirring regularly.
6. Once done, remove from heat and serve in soup bowls garnished with crab meat.

Recipes - Pumpkin Soup

Ingredients:

• Red pumpkin 1 kg.
• Spring onions, minced 6 nos.
• Cream, thin 1 cup
• Mint leaves As required
• Cream for garnish ¼ cup
• Chicken stock 6 cups
• Water 1 cup
• Sugar 2 tsps.
• Pepper As required
• Tomato 1 no.
• Salt As required

Method:

1. Cut the pumpkin into little cubes and boil in 1 cup of water until soft.
2. Add the pumpkin to the chicken stock with onions, salt and pepper to taste.
3. Cook for 10 minutes and then blend in a blender and strain.
4. Cool completely and add 1 cup thin cream.
5. Chill and just before serving, put a tomato slice topped with two mint leaves and a piped cream star.

Recipes - Mushroom & Almond Soup

Ingredients:

• Mushroom(sliced) 225 gms.
• Almonds(blanched & finely
• chopped)
• 10-12 nos.
• Butter 25 gms.
• Onion(chopped) 1 no.
• Chicken stock 600 ml.
• Cornflour 1 tbsp.
• Cream 4 tbsps.
• Milk 150 ml.
• Salt and pepper to taste

Method:

1. Take a large microwave proof bowl and place chopped onions and butter in it. Cover and cook on micro high for 3 minutes.
2. Add the chicken stock, mushroom and almonds and cook on micro high for 15 minutes.
3. Mix the cornflour with little milk. Then stir in the remaining milk. Add to the mushroom mixture.
4. Cook on micro high for 5 minutes. Season with salt and pepper.
5. Serve hot with cream swirled on top.

TIP: If you want the soup to be more thick, add more cornflour.

Recipes - Tri-Colour Soup

Ingredients:

FOR THE RED CREAMY SOUP:

• Tomatoes 750 gms.
• Milk ¾ cup
• Beetroot 1 no.
• Onion 1 no.
• Carrot 1 no.
• Cornflour 1 tbsp.
• Garlic 4 flakes
• Butter 1 ½ tbsp.
• Salt,pepper and sugar to taste

FOR CREAMY GREEN SOUP:

• Spinach(chopped) 2 bunches
• Milk ¾ cup
• Onion(chopped) 1 no.
• Cornflour 1 ½ tbsp.
• Cloves 2-3 nos.
• Butter 1 ½ tbsp.
• Salt and pepper to taste

FOR THE WHITE COLOUR:

• Fresh cream 6 tbsps.

Method:

TO PREPARE THE RED CREAMY SOUP:

1. Cut the vegetables into large pieces and pressure cook with little water till done. When cool puree the vegetables.
2. Add butter in a saucepan, add flour and stir for a minute. Gradually add milk and stir well to a smooth mixture.
3. Add the vegetable puree, salt, pepper and sugar and mix well. Add water to acquire the right consistency.
4. Simmer for 10 minutes. Remove from heat and strain the soup to get a smooth consistency.

TO PREPARE THE GREEN CREAMY SOUP:

1. Pressure cook the spinach till done. Cool and puree it.
2. Melt butter in a saucepan, add onions, cloves and saute till the onion turns transparent.
3. Add spinach puree and about 4 cups water. Bring to boil.
4. Mix cornflour in the milk to a smooth paste and add to the soup. Stir well.
5. Add salt and pepper to taste and simmer for 2 minutes. Remove from heat and strain the soup.

FOR SERVING:

1. Gently pour the red creamy soup from one side of the bowl and the green creamy soup from the other side of the bowl, both occupying equal space.
2. Beat fresh cream slightly till it thickens. Make a ring of cream in the centre of the bowl and serve this exotic tricolour soup.

Recipes - Tomato Cabbage Soup

Ingredients

• Tomatoes(chopped) 200 gms.
• Onion(chopped) 1 small
• Garlic 1 flake
• Cloves 2 nos.
• Cabbage(finely chopped) 100 gms.
• Cornflour(optional) 2 tsps.
• Water 2 cups
• Salt and pepper to taste

Method:

1. Pressure cook tomatoes, onion, garlic and cloves with 2 cups of water for 5-7 minutes.
2. When cool, pass through a soup strainer and transfer to a pan.
3. Add chopped cabbage and bring to boil.
4. Dissolve cornflour in little water and add to the soup.(If clear soup is required, then cornflour is not needed)
5. Simmer and cook till 7-10 minutes or till cabbage is almost cooked.(Little crispiness in cabbage tastes better)

Recipes - Matar Ka Shorba

Ingredients

• Green peas 500 gms.
• Onion 1 no.
• Ginger 2inch.
• Garlic 8-10 cloves
• Green chillies 2 nos.
• Ghee or oil 3 tbsps.
• Cumin seeds ½ tsp.
• Bay leaves 2 nos.
• Cream ¼ cup
• Salt to taste

Method:

1. Peel and boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chilies to make a paste.
3. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add chopped onion and sauté till onion turns light pink. Add ginger, garlic and green chili paste. Sauté for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot garnished with a swirl of cream.

Tomato Saar

Ingredients

• Tomato 1 kg.
• Water 1 liter
• Ginger 1 inch.
• Red chilli powder 1 tsp.
• Sugar ½ tsp.
• Scraped fresh coconut ¼ cup
• Coriander leaves, chopped 2 tbsps.
• For tempering
• Ghee 2 tbsps.
• Cumin seeds 1 tsp.
• Curry leaves 7-8
• Hing A pinch
• Salt To taste

Method:

1. Peel ginger, wash well. Peel garlic. Grind ginger and garlic to a fine paste along with coconut.
2. Wash tomatoes and cut into quarters.
3. Boil tomatoes along with water, ginger, garlic, coconut paste and cook untilmashed well.
4. Take off the heat and strain it.
5. Add red chilli powder, salt and sugar to the strained mixture. Bring it to a boil.Remove and keep aside.
6. Heat ghee in a pan, add cumin seeds, brown them and then add curry leaves and hing. Cook for a moment.
7. Add this to the cooked tomato. Mix well.
8. 8. Serve hot garnished with chopped coriander leaves.

Tomato Rasam

Ingredients

• Tur dal 100 gms.
• Dry red chilies 3 nos.
• Asafoetida ¼ tsp.
• Peppercorns 4 nos.
• Cumin seeds ¼ tsp.
• Chopped tomatoes 1 cup
• Chopped coriander leaves 1 tbsp.
• Tamarind pulp ¼ cup
• Salt to taste
• Cloves 4 nos.
• Oil 1 tbsp.
• Mustard seeds ½ tsp.
• Curry leaves 1 sprig

Method:

1. Pick, wash and boil dal with 5 cups of water. Strain the water and keep.
2. Grind together red chilies, asafoetida, peppercorns and cumin seeds.
3. Boil dal water add chopped tomatoes, ground paste, chopped coriander leaves, tamarind pulp and salt. Cook until tomatoes are mashed nicely
4. Now heat the oil in a small pan. Add mustard seeds and curry leaves, when they crackle add it to the above liquid, mix well and serve hot.

Celestial Vegetable Soup

Ingredients

• Button mushrooms: 8-10 nos.
• Capsicum: 1 medium
• Carrot: 1 medium
• Sweet corn niblets: 2 tbsps.
• Green peas: ½ cup
• Red chilies, crushed:  ½ tsp.
• Sugar: a pinch
• Salt: to taste
• Egg white: 1 no.
• Corn flour: 2 tbsps

Method:

1. Wash and cut mushrooms into four. Peel and cut carrots into ¼ inch pieces. Wash capsicum, halve, deseed and cut into ¼ inch pieces. Reserve a little for garnish.
2. Boil carrots and green peas in vegetable stock or water. Keep aside.
3. Dissolve corn flour in ½ cup water. Beat egg white lightly. Keep aside.
4. Heat oil, add mushroom pieces and sauté, then add capsicum pieces and sauté.
5. Add boiled carrot pieces, corn niblets and vegetable stock or water and mix.
6. Add salt, sugar and crushed red chilies. Add (frozen) green peas and mix.
7. When the mixture begins to boil add corn flour dissolved in water and mix well.
8. Finally add the beaten egg white, stir lightly and serve hot garnished with chopped capsicum.