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10 January 2007

Palak Soup

Ingredients :-
4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Method :-
Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers.

Tomato Soup

Tomatoes cut into pieces - 5-6
Chopped onion - 3 tablespoons
Garlic - 2-3 cloves
Butter - 2 teaspoons
Corn flour - 2 teaspoons
Milk - 1/2 cup
Bread - 2-3 slices
Pepper powder & salt - According to your taste
Oil - For frying

Heat one spoon of oil and add onions and garlic. Roast until onions begin to turn golden brown. Add tomatoes and cook. After the tomatoes are cooked, grind the mixture in a blender. Filter it to get a smooth paste. Heat butter in a pan and add corn flour after it melts. Fry a little. Add milk and let it boil for 4-5 minutes. Add the tomato paste. Add salt and pepper powder. Add water, if needed, to get the required consistency. Let the soup boil for 5-6 minutes. Leave it on low heat until you are ready to serve. Cut the bread slices into small squares. Fry them. Serve the hot soup in a bowl and add the crispy bread chunks just before serving.

Green Peas Kachori

Ingredients :-
1 cup Refined flour (maida)
1/4 tsp Carom seeds (ajwain)
1/4 tsp Salt
2 tbsps Pure ghee
For filling
1 cup Green peas (shelled)
1 tbsp + to deep fry Oil
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 inch piece Ginger (chopped)
3-4 Green chillies (chopped)
Salt to taste
1/2 tsp Garam masala powder
4 tbsps Coconut (scraped)
4 tbsps Roasted peanuts (crushed

Method :-

Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool.Divide the dough into equal portions. Roll each portion and press to make round puris.Add scraped coconut and crushed peanuts to the green pea mixture and mix.Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden.Drain and place them on absorbent paper.Serve hot with a chutney of your choice.