SWEET CORN SOUP

TOMATO SOUP

SAMBHARAM ( KERALA STYLE BUTTER MILK)

Ingredients :

2 glass curd

4-6 glass water

Curry leaves

2-3 Green chillies                                         

1” ginger

Shallot 2-3 (Small onions)

Salt

Method :

  

Beat the curd along with water

Crushed the curry leaves, green chilies, shallots and ginger.

Mixed crushed items into well beaten curd.

Keep In refrigerator for some time and serve chilled.

MIXED VEGETABLE SOUP

Ingredients:

Carrot    -1/2
Cabbage  -1 cup
Tomato  - 1
Capsicum / bell pepper .. 1/2 cup
Green beans  - 3-4
Onion   -  1 small

Spinach-  1 bunch

Lauki -  3/4
Salt .... to taste
Black pepper ... a pinch
Tomato ketchup ... 1 tbsp

Method:

      

1. Peel and cut all the vegetables into pieces.
2. Pressure cook them adding 2 cups of water.
3. Blend the soup in a mixer or using hand blender.
4. Strain it into a pot. Add as much water as you need.
5. Add the salt and the ketchup. Boil it for a few minutes.
Serve with a pinch of black pepper.

TOMATO SOUP

Ingredients



4  cups tomato puree
2  teaspoon(s) cornflour dissolved in a little cold water
1  teaspoon(s) roasted cumin seed powder
1  teaspoon(s) ginger - garlic paste
1  tablespoon(s) milk
salt and pepper to season. 

Method 

1. Combine all the ingredients in a vessel except  milk and  boil on medium flame.
2. Let it simmer on low heat for about 4  minutes.
3. Add the milk and let it simmer again on low heat for about 3  minutes.

     4.  Serve hot with  bread sticks.

PALAK SHORBA

Ingredients

4 cup- Palak (spinach) cutted

2 tbsp Pudina

2-3 green chillies

1 cup milk

Salt as  per taste

1 tsp black pepper powder

1 tsp lemon juice

1 tbsp ghee

1 tbsp crushed garlic

1 tbsp ginger julienne

Method

• Boil 2 cup water and add spinach in to it, and cook for 3-4 minutes. Drain the water and keep aside.
• Combine the spinach, Pudina, green chillies and blend in a mixer to a paste.
• Transfer the puree in to a pan add milk and 1 1/2 cup water and boil it.
• Add salt, black pepper powder, lemon juice mix well and simmer for 1-2 minutes.
• For tempering heat the ghee add the garlic saute till tender golden.
• Add it to shorba and mix well simmer 2-3 minutes.
• Garnished with ginger julienne