APPLE & PUMPKIN SOUP

The unusual combination of apples and red pumpkin makes an extremely delicious soup
Preparation Time : 1 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS

Golden apples, cubed 2
Red pumpkin (bhopla/kaddu), cubed 250 grams
Orange juice 1 cup
Salt to taste
Bay leaf 1
Turmeric powder 1/4 teaspoon
Black peppercorns, crushed 1/2 teaspoon
Cream 1/2 cup
Fresh coriander leaves a few sprigs

METHOD

Take cubed pumpkin and apples in a panAdd orange juice, salt, bay leaf and cook on high heat. Once it comes to a boil, reduce heat, cover and simmer till completely cooked and mashed. Let the mixture cool. Remove the bay leaf and then blend to make a puree. Strain the puree and transfer into a pan. Add two cups of water and turmeric powder, mix well and bring to a boil. Adjust salt and add freshly crushed peppercorns and mix well. Reduce heat and add fresh cream. Serving piping hot garnished with coriander leaves.

CARROT AND COCONUT SHORBA

A carrot and coconut combination makes the soup delicious.
Preparation Time : 5 minutes
Cooking Time : 12 minutes
Servings : 4

INGREDIENTS

Carrots, chopped 3-4 large
Coconut milk 2 cups
Coconut milk 4 teaspoons
Oil 1 tablespoon
Cumin seeds 3/4 teaspoon
Mustard seeds 1/2 teaspoon
Onion , sliced 1 medium
Curry leaves a few sprigs
Green chillies, chopped 2
Black peppercorns 5-6
Salt to taste
Fresh coriander leaves, chopped 2 teaspoons
Lemon juice 3/4 teaspoon
Fresh coriander leaves 4 sprigs

METHOD

Heat oil in a pan. Add cumin seeds and mustard seeds. When they splutter add onion, curry leaves, green chillies, black peppercorns, carrots and salt and stir. Cover and cook for two minutes. Add two cups of water and bring to a boil. Cover and cook for two more minutes. Add chopped coriander leaves and continue to cook till the carrots are done. Strain and reserve the liquid. Cool and grind the carrots with a little water to a fine puree. Heat the strained liquid in a deep pan, add the puree and stir. Bring the mixture to a boil. Add coconut milk and lemon juice and let it come a boil. Pour into four individual soup bowls, garnish each bowl with a swirl of one teaspoon of coconut milk and a sprig of coriander leaves and serve piping hot.

CARROT AND CORIANDER SOUP

A carrot and coriander combination together makes the soup delicious.
Preparation Time : 2 minutes
Cooking Time : 15minutes
Servings : 4

INGREDIENTS

Carrots, chopped 650 grams
Fresh coriander leaves 1 medium bunch
Butter 2 tablespoons
Bay leaves 2
Black peppercorns 1 teaspoon
Onion , chopped 1 medium
Garlic, chopped 6-8 cloves
White pepper powder 1/2 teaspoon
Salt to taste

METHOD

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

CHICKEN LAKSA

A tangy soup with a combination of noodles and vegetables.
Preparation Time : 2 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS

Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2

METHOD

Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.

CHICKEN COCONUT RASAM

A south indian tangy chicken soup.
Preparation Time : 15 minutes
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS

Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2

METHOD

Clean and wash chicken bones. Soak tamarind in half a liter warm water, remove the pulp, strain and reserve. Grind scraped coconut with one-cup warm water, extract coconut milk and keep. Reserve the coconut residue also. Boil chicken bones in about one and half liters of water for about fifteen minutes, skimming the scum from the surface in between. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking. Cover and simmer till the liquid reduces by half and you start getting a good aroma. Add the coconut residue to the rasam. Sprinkle chopped coriander and simmer for about three to four minutes. Remove from heat and strain the rasam. Separate the cooked chicken for garnish and discard rest of the residue. Reheat the rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add to the prepared rasam and cover immediately to trap the flavors. Serve immediately.