Ingredients:
Peeled and chopped ridge gourd– 2 cups
Dill leaves- 3/4 cup
milk- 1/4 cup
Salt and pepper to taste
Preparation:
Add ridge gourd, dill leaves and 3/4 cup of water in a pan, cover and cook for 8-10 minutes. Once cooled, blend everything together in a blender to form a smooth purée. Add milk and bring to boil and serve hot with salt and pepper!
Ingredients:
Medium size onion-1
Peeled potato-1
Tomato-1
Peeled carrot-1
Beans-6 to 8
Cauliflower- 5 to 6 small florets
Cabbage- 1/2 cup shredded
Butter-2 tbsp
Cloves-4
Cinnamon stick-1/2 inch
Salt-to taste
Bread crumbs– optional
Servings- 4 to 5
Preparation:
Cut all the vegetables coarsely.
In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.
Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.
Kai Ruchi 