Lamb trotter soup flavored with coconut and curry leaves.
Preparation Time : 18 minutes
Cooking Time : 6 hours 15 minutes
Servings : 4
INGREDIENTS
Lamb trotters (paya) 8-12
Turmeric powder 1/2 teaspoon
Salt to taste
Tomato 1 medium
Sambhar onions 10
Ginger 1 inch piece
Garlic 4-6 cloves
Green chillies 2
Fresh coriander leaves 1/2 bunch
Curry leaves 10-12 leaves
Coconut, scraped 1/2 cup
Star anise 2
Bay leaves 2
Cinnamon 1 inch stick
Asafoetida 1/4 teaspoon
Sesame oil (til oil) 4 tablespoons
Lemon juice 1 tablespoon
Masala powder
Whole dry red chillies 4
Fennel seeds (saunf) 1 tablespoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Black peppercorns 1/2 teaspoon
METHOD
Scrub, clean and wash trotters thoroughly and drain.
Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt.
Blanch the trotters over rapid heat for five minutes, remove and wash.
This will remove the dirt from the trotters.
Peel and wash sambar onions.
Wash and roughly chop tomatoes.
Peel and chop ginger and garlic together roughly.
Remove stems, wash and slit green chillies.
Clean, wash and finely chop coriander and curry leaves.
Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve.
Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves.
Keep stirring.
Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking.
Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water.
Bring to a boil, reduce heat and simmer for at least four to six hours.
The soup quantity should have reduced by half by now.
Remove the trotters carefully and keep aside.
Strain the soup, pressing the residue to extract all the flavors.
Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.
Thursday, 18 February 2010
TOMATO SOUP
A red delicious tomato soup.
Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Tomatoes 10-12 medium
Garlic 4 cloves
Carrot 1/2 medium
Celery 2 inch stalk
Onion 1 medium
Basil leaves a few
Sugar 1 teaspoon
Oil 1/2 teaspoon
Butter 1 tablespoon
Bay leaf 1
Peppercorns 4-6
Salt to taste
Peppercorns, crushed 1/2 teaspoon
METHOD
Wash and cut tomatoes into quarters.
Peel, wash and chop garlic.
Peel, wash and cut carrots into roundels.
Wash and finely chop celery.
Peel, wash and slice onion. Wash basil leaves and cut into thin strips.
Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
Add the chopped garlic and celery, stir-fry briefly.
Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water.
Bring it to a boil.
Cook for ten to fifteen minutes covered with a lid.
Strain the blended mixture through a strainer.
Reserve the liquid.
Remove peppercorns and bay leaf from the residue and allow it to cool.
Blend in a mixer to get a smooth puree.
Pass it through a sieve or strainer.
Add the reserved liquid to the pureed tomatoes and adjust the consistency.
Put it back on heat.
Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.
Just before serving, add the basil leaves.
Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Tomatoes 10-12 medium
Garlic 4 cloves
Carrot 1/2 medium
Celery 2 inch stalk
Onion 1 medium
Basil leaves a few
Sugar 1 teaspoon
Oil 1/2 teaspoon
Butter 1 tablespoon
Bay leaf 1
Peppercorns 4-6
Salt to taste
Peppercorns, crushed 1/2 teaspoon
METHOD
Wash and cut tomatoes into quarters.
Peel, wash and chop garlic.
Peel, wash and cut carrots into roundels.
Wash and finely chop celery.
Peel, wash and slice onion. Wash basil leaves and cut into thin strips.
Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
Add the chopped garlic and celery, stir-fry briefly.
Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water.
Bring it to a boil.
Cook for ten to fifteen minutes covered with a lid.
Strain the blended mixture through a strainer.
Reserve the liquid.
Remove peppercorns and bay leaf from the residue and allow it to cool.
Blend in a mixer to get a smooth puree.
Pass it through a sieve or strainer.
Add the reserved liquid to the pureed tomatoes and adjust the consistency.
Put it back on heat.
Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.
Just before serving, add the basil leaves.
SABZI MAKAI KALI MIRCH KA SHORBA
Vegetable, Sweetcorn and pepper soup.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Red capsicum , seeded, 1/2 cm cubes 1/4 medium
Yellow capsicum , seeded, 1/2 cm cubes 1/4 medium
Carrot, 1/2 cm cubes , blanched 1/2
Broccoli 4-5 florets
French beans, 1/2 cm pieces 4-5
Sweet corn kernels, crushed 1 cup
Olive oil 1 tablespoon
Garlic, finely chopped 5-6 cloves
Black peppercorns, crushed 5-6
FOR VEGETABLE STOCK
Cloves 2
Bay leaf 1
Black peppercorns, crushed 7-8
Salt to taste
Carrot, roughly chopped 1/2
Cauliflower 3-4 florets
Onion , roughly chopped 1 medium
Ginger, roughly chopped 1 inch piece
METHOD
Boil five cups of water in a deep pan.
Add all the ingredients for the vegetable stock and simmer for half an hour.
Strain and discard the residue.
Heat oil in a deep pan, add garlic and sauté for five seconds.
Add the strained stock and bring it to a boil.
Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
Add red capsicum, yellow capsicum, carrot, broccoli and French beans.
Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
Garnish with the remaining crushed black peppercorns and serve piping hot.
Preparation Time : 15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Red capsicum , seeded, 1/2 cm cubes 1/4 medium
Yellow capsicum , seeded, 1/2 cm cubes 1/4 medium
Carrot, 1/2 cm cubes , blanched 1/2
Broccoli 4-5 florets
French beans, 1/2 cm pieces 4-5
Sweet corn kernels, crushed 1 cup
Olive oil 1 tablespoon
Garlic, finely chopped 5-6 cloves
Black peppercorns, crushed 5-6
FOR VEGETABLE STOCK
Cloves 2
Bay leaf 1
Black peppercorns, crushed 7-8
Salt to taste
Carrot, roughly chopped 1/2
Cauliflower 3-4 florets
Onion , roughly chopped 1 medium
Ginger, roughly chopped 1 inch piece
METHOD
Boil five cups of water in a deep pan.
Add all the ingredients for the vegetable stock and simmer for half an hour.
Strain and discard the residue.
Heat oil in a deep pan, add garlic and sauté for five seconds.
Add the strained stock and bring it to a boil.
Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
Add red capsicum, yellow capsicum, carrot, broccoli and French beans.
Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
Garnish with the remaining crushed black peppercorns and serve piping hot.
PALAK SHORBA
A spiced up delicious, nutritious spinach soup.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Spinach 2 bunches
Oil 2 tablespoons
Bay leaves 2
Cinnamon 1 inch stick
Black cardamoms 2
Cloves 3-4
Black peppercorns 4-5
Cumin seeds 1/2 teaspoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Refined flour (maida) 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh cream 2 tablespoons
METHOD
Break the stems of the spinach leaves and blanch in plenty of water.
Drain and refresh in cold water.
Heat oil in a pan.
Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute.
Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes.
Put the blanched spinach leaves in a blender and blend with some water.
Add ginger to the pan and sauté.
Add some refined flour and stir.
Add spinach puree and enough water to correct the consistency.
Add salt and bring the mixture to a boil.
Add garam masala powder and lemon juice.
Mix and strain.
Serve piping hot.
You can also serve with a dash of cream.
Preparation Time : 10 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Spinach 2 bunches
Oil 2 tablespoons
Bay leaves 2
Cinnamon 1 inch stick
Black cardamoms 2
Cloves 3-4
Black peppercorns 4-5
Cumin seeds 1/2 teaspoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Refined flour (maida) 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh cream 2 tablespoons
METHOD
Break the stems of the spinach leaves and blanch in plenty of water.
Drain and refresh in cold water.
Heat oil in a pan.
Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute.
Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes.
Put the blanched spinach leaves in a blender and blend with some water.
Add ginger to the pan and sauté.
Add some refined flour and stir.
Add spinach puree and enough water to correct the consistency.
Add salt and bring the mixture to a boil.
Add garam masala powder and lemon juice.
Mix and strain.
Serve piping hot.
You can also serve with a dash of cream.
MULLIGATAWNY SOUP
Soup made from dal, rice and peppercorns, a delicacy with great taste.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 6 tablespoons
Rice 3 tablespoons
Garlic, peeled 2 cloves
Ginger, peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion , finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns, crushed 1/2 teaspoon
Rice, boiled 1 tablespoon
METHOD
Soak the lentils and rice in water.
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Heat ghee in a pan, add bay leaf and chopped onions.
Sauté for a minute on high heat.
Add soaked dal and rice.
Mix and then add the ground paste and a little water.
Mix and add little salt.
When the soup comes to a boil cover and cook till the rice and dal is done.
Strain and bring the soup to a boil again.
Add tamarind pulp, coconut milk and stir.
Add garam masala powder and mix well.
Boil for some time then add crushed pepper corns.
Garnish with boiled rice and serve hot.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 6 tablespoons
Rice 3 tablespoons
Garlic, peeled 2 cloves
Ginger, peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion , finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns, crushed 1/2 teaspoon
Rice, boiled 1 tablespoon
METHOD
Soak the lentils and rice in water.
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Heat ghee in a pan, add bay leaf and chopped onions.
Sauté for a minute on high heat.
Add soaked dal and rice.
Mix and then add the ground paste and a little water.
Mix and add little salt.
When the soup comes to a boil cover and cook till the rice and dal is done.
Strain and bring the soup to a boil again.
Add tamarind pulp, coconut milk and stir.
Add garam masala powder and mix well.
Boil for some time then add crushed pepper corns.
Garnish with boiled rice and serve hot.
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