Soup

Tomato Soup

Tomato soup

Ingredients:

3-4 medium tomatoes, chopped

1/4 cup grated carrot

1/2 medium red onion, chopped

2 garlic cloves, chopped

1/2 teaspoon chopped ginger

4 cilantro stems with leaves chopped


Preparation:

Place all ingredients in a saucepan, along with salt and enough water to cover the vegetables, about 3 cups. Bring to a boil, and make sure the tomatoes are cooked.

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Tomato soup

Let it cool a little, and blend the mixture into smooth liquid. Pass the soup through a strainer, pushing out all the liquid. Return the soup to the saucepan. If it’s too thick, add some water. Allow it to boil, turn off the heat and adjust the amount of salt, add little pepper and garnish with cilantro and serve hot!

Tomato soup

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Chaat

Bhel Puri

Bhel Puri

Serves- 4

Ingredients:

Puffed rice- 3 cups

Bhel mix- 2 cups (available in any indian grocery store)

Tomato- 1big size chopped

Onion -1big size chopped

Cilantro– 1/2 cup

Raw mango- 1/2 cup chopped (optional)

Roasted spicy peanuts- 1/4 cup

Green chillies- 1, minced

Mint chutney- 4-5 tbsp (adjust it according to your taste buds)

Sweet chutney- 4-5 tbsp (adjust it according to your taste buds)

Sev (0 size)- 1/4 cup

Lime juice- 1 tsp

salt to taste

Mint chutney:

Mint leaves- 25 gms

Cilantro- 25gms

Green chilli- 1

Roasted cumin seeds and saunf (fennel seeds)- 1 tsp each (powdered)

Blend all the ingredients together with 1 or 2 tbsp of water. The mixture should be thick.

Sweet chutney:

Tamarind juice- 1/2 cup

Jaggery – 3/4 cup

Bring this mixture to boil with 1/4 cup of water. Boil it for 5-10 minutes until the mixture becomes thick (consistency like tomato ketchup).

(You can store these chutney’s in refrigerator for a week)

Chutneys

Preparation:

Bhel puri

Mix puffed rice, bhel mix, peanuts well. Add rest of the ingredients quickly, Sprinkle sev at the end and serve immediately.

Bhel puri

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Soup

Vegetable Soup

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.

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Chaat

Corn chaat

Ingredients:

Corn kernels- 2 cups (cooked, canned or frozen, if  frozen make sure to cook according to the instructions on the package and cool it completely before using them in the chat)

Tomato- 1 chopped

Onion- 1 chopped

Coriander/cilantro- 8 to 9 strands chopped

Sev- 0 size, ½ cup

Spicy roasted peanuts- ¼ cup (optional)

Juice of half lemon

Red chilli powder– ¼ tsp

Chaat masala- ¼ tsp

Salt – To taste

Preparation:

Mix all the above ingredients in a bowl except sev.  Sprinkle sev just before serving, so that it remains crisp and crunchy.

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