Barley Soup

 This Barley Vegetable Soup is a very delicious healthy soup which helps in weight loss.

Barley is very cooling for our body system and hence is ideally consumed in Summer season.

Barley popularly known as jau in India is a super gain packed with some highly essential Vitamins and Minerals.

Barley is high in fibre, great source of Iron, folate and Magnesium.

Barley is very good for lowering bad cholesterol, it has lot of fiber, it helps reduce blood sugar level, good for weight loss etc.

#SweetnSpicyAromas #VegetableSoup #Barleyrecipes #souprecipes

Muskmelon cold soup

 A very delicious , refreshing and satiating soup to keep you cool and full on a hot summer day .

#howtomakesoup #easysouprecipes #healthysoups

Immunity booster Indian Soup for Cough Cold, Milagu/Pepper Rassam, जिरा कालीमिर्च रस्सम

 #SweetnSpicyAromas

This tangy spicy Pepper Rassam is an Indian soup with medicinal properties.

It is sure to give you instant relief from cough and cold, boost your immunity and help in digestion .

It can be made in hardly 10 minutes with all the ingredients easily available in your kitchen .

So do try this rassam and let me know how it turned out in the comments below .

#WinterSpecialRecipe #Immunityboosterrecipe #MilaguRassam #PepperRassam #रस्सम #StrawberryChutney #SnacksRecipes #Rcp

Spinach soup ( पालकाचे सूप )

English 

For this soup you can use spinach leaves as well as tender stems . 

Usually whenever I make Palak Paneer I don’t use the stem as leaves impart a lovely green colour to the dish . 

These stems I keep aside and next day they go into this lovely healthy soup which is equally adored by all .

Ingredients - 

1 big bunch -  Spinach leaves along with the tender stems

1/4 t sp – cinnamon powder

1/4 t sp – pepper powder

2 – garlic cloves

1 – onion chopped

1 tb sp – sugar

2 tbsp – ghee

Salt acoording to the taste

Garnish – Fresh cream

Method - 

Wash the leaves and stems of spinach thoroughly and cut roughly .

In a vessel bring water to boil and add spinach to it and keep for 5 minutes .

Drain the water and gring the spinach along with garlic cloves .

In a pan heat ghee and saute onion till transparent .

Now add the ground spinach mixture , cinnamon pd , pepper pd , salt and sugar .

Adjust the water and bring it to boil .

Serve piping hot garnished with fresh cream .  

Sweet Corn Chicken Soup with Spinach

Having a hot soup in the evening is very comforting  . I regularly make corn soup as this is my family's  all time favorite.  Adding some spinach leaves and chicken makes this soup all the more yummy .

Ingredients : 


1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
2 to 3 tbsp............. chicken ( boiled n shredded )
1............................egg
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :


Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and chicken and stir for 2 / 3  minutes .

Now add 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes till the soup thickens .

At the time of serving beat the egg vigorously with a fork.

Pour the beaten egg in the boiling soup from a height.

This will form thin threads in the soup .

Also add chopped spinach leaves and cook just for a minute.

While serving sprinkle some pepper powder on top and serve piping hot soup.

Barley Vegetable Soup

Mumbai experienced its first rains today for this season. Wanted to celebrate it with something steaming hot. This delicious barley veg soup was perfect for the occasion.

Wherenever I buy vegetables I have a habit of  keeping some portion of each veggie aside. This helps me to make different variety of mix vegetables. Sometimes I make chinese stir fry or a  veg curry. So today decided to make this  vegetable soup with some barley to welcome the rains.

 This made our today's dinner light and still healthy n filling.  Loved this delicious soup. It served my purpose of eathing nutritious and yet a delicious light meal. Hope you all too like it.

Ingredients :

4 tbsp.....................barley
2 .........................tomatoes ( pureed )
2 tbsp....................carrot ( finely cubed )
2 tbsp...................onions ( chopped )
2 tbsp...................capsicum ( finely cubed )
fistful ..................coriander leaves ( finely chopped )
1 tsp .......pepper powder
1 tbsp...................lemon juice
1 tbsp..................oil
salt


Method :

Wash and boil barley in 4 to 5 cups of water.

After 10 to 15 minutes barley will swell and become soft and the water will become thick.

Switch off the gas and keep barley with water aside.

In a soup pan add oil and saute onions till transluscent.

Now add carrots and saute for just 2 minutes.

Add tomato puree and stir fry for 5 minutes now add barley with water and give the soup a boil.

Finally add capsicums, chopped coriander, salt, pepper powder and lemon juice .

Just give a boil and serve hot immediately.

Take care not to over cook the vegetables.

The crispy vegetables give a the soup a rusty crunchiness .

Andalusian Gazpacho soup - For IFC

Who doesn't like to have hot comforting soups on a cold wintery evening. Soup is one of my favorite dishes and I like to have it warm. So the very idea of cold soup was very new and somewhat not that interesting for me in the beginning.

 Yes you guessed it correctly . The soup recipe which I am posting today is a cold vegetable soup. It is a dish from Spain made by Andalusian community there. Though I made this soup almost hesitantly I was really glad that I gave it a try . The soup turned out very tasty and loved to have it with warm bread . This soup is had during the warm summers and is very famous worldwide.

Thanks Shey  for choosing such wonderful dishes and introducing us to such an interesting  cuisine. Linking this to IFC  (International Food Challenge ) is an event started by  Sara  & Shobana

Ingredients :

4 to 5 ......................Tomatoes
1 .............................cucumber
1 ...........................capsicum
1 big......................onion
2 .........................bread slices
3 to 4 tbsp.............olive oil
1 tsp....................cumin powder
1/2 tsp....................pepper powder
3 to 4 ...................garlic cloves
few......................walnuts toasted in olive oil ( for garnish )
juice of 1 lemon
salt

Method :

Give two cuts to the base of tomatoes.

Boil water in a vessel and add tomatoes to this and cook for 2 minutes.

Remove the skin and puree the tomatoes.

Chop roughly half of cucumber, capsicum and onion.

Chop the remaining half vegetables very fine and chill them till further use.

Now grind the roughly chopped veggies with tomato puree.

Add to it olive oil, pepper powder, garlic cloves, cumin powder, lemon juice  and salt.

Also add the bread slices.

This gives thickness to the soup.

Chill the soup till the serving time.

While serving you can garnish the soup with some toasted bread croutons.

I garnished it with walnuts and served with freshly made garlic cheese pull apart bread.

Corn Spinach Soup

At present we Mumbaikars are experiencing a very pleasant cold climate in the evenings and sometimes chilly mornings . And having a hot comforting soup at such times in the evenings is very satisfying.

I love winter season because you don't feel tired and also the fruits and vegetables are available in plenty . Needless to say that I had brought lots of fresh vegetables from the market and so didn't get time to make an elaborate dinner . So decided to make a soup instead with some salad. 


Actually I wanted to make a simple sweet corn soup as I had bought some fresh tender sweet corn kernels but ended up adding some fresh tender spinach leaves and the the result was amazing. The soup tasted too good and did not take any extra time as such . The happy satisfied faces of all the family members was a well deserved reward .

 

Ingredients :

1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :

Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes.

The soup will become thick.

You can adjust the thickness of the soup by adjusting the cornflour used.

While serving sprinkle some pepper powder on top and serve piping hot soup.



Linking this to potluck-party-cyber-style   @ Jagruti's Cooking Odyssey

Onion And Cheese Soup

There is nothing more comforting than having a steaming bowl of soup on a cold wintery evening. This simple onion and cheese soup gives you exactly the warmth and comfort needed for the pleasant and cold weather . Made this simple soup and had along with bread.

 The trick lies in sauteing onion slices on low flame till they become golden brown . This ensures a lovely aroma of onion in you soup. Also add grated cheese just before serving the soup and don't reheat once you add the cheese. Enjoy this rich creamy and cheesy soup .

Ingredients :

2 to 3 .......................Onions ( very finely sliced )
2 tbsp......................butter ( used Amul butter )
3 to 4 tbsp..............cheddar cheese ( shredded )
2 cups ....................milk
1 tbsp.....................cornflour
1 tsp......................pepper powder
salt


Method :

Saute sliced onion in butter on a low flame .

The slices should become golden brown . ( takes 25 to 30 minutes )

This sauteing on slow flame is very important as it imparts the real flavour of onions to the soup.

Now add milk and when it becomes hot add pepper powder.

Also dissolve cornflour in 1/4 cup water and add to the soup.

While serving boil to soup and add shredded cheese.

Serve immediately with bread or soup sticks.

The soup should be piping hot.

Don't reheat the soup again after adding cheese.

This changes the taste of the soup.

Vegetable Wonton Noodle Soup ( for IFC )

It is correctly said that the dinner should be light but still I always feel that  it should also have all the constituents of a balanced diet.

 And at such times what can be better than a noodle based soup or a filling salad ? 

This Wonton Soup gives you all that and much more..... veggies, carbohydrates and plus the deliciousness makes you want it more.

 This is also a super filling soup and when had with rice noodles makes a complete meal by itself.


Ingredients :

For the Wonton Wrappers :

1/2 cup ...................all purpose flour
pinch of salt

For the filling :

2 tbsp.................minced carrot
2 tbsp.................minced onion
2 tbsp.................minced cabbage
1 / 2 tsp..............soy sauce
1/4 tsp.................pepper powder
salt

For the soup :

4 cups ..................water
2 ..........................maggie masala cubes.
2 tbsp...................chilly garlic sauce
1 tsp.....................minced ginger
1 tsp....................minced garlic
1 tsp....................pepper powder
2 tbsp.................soy sauce
2 tbsp.................cabbage ( stripes)
2 tbsp................carrot ( cut into very thin sticks)
1/4 cup................spring onion (chopped)
1 tbsp....................corn flour
1 small packet ...........( thin rice noodles)
1 tbsp.........................sesame oil

Method :

To make Wontons :

Make a stiff dough of maida, salt and just enogh water .
Roll it into a thin chapati and cut out the squares.
Keep a square on working floor and fill it with 1/2 tsp filling.
Seal  the two corners of the square to make a triangle and again fold on the triange as shown in the picture.

Bring the two edges together and seal them to form the shape as shown in the picture.
Prepare all the wontons in a similar way and keep aside.


To make the Soup :

Boil  3 to 4 cups water and add 2 maggie masala cubes.

Add all the sauces , ginger garlic and pepper powder and mix well.

Add all the veggies except spring onions .

Add the prepared wontons and cook for 10 minutes.

When they are cooked they will come up and float on the surface of the soup.

Mix cornflour in 1/2 cup water and add to the boiling soup.

Simmer the soup till it thicken.

Boil the noodles separately in lots of water and drain the water.

Add these noodles to the soup.

Add spring onions.

Cook the soup for 2 more minutes .

Serve hot.

Spicy Pumpkin Soup (Italian Style )

Today is 10th of the month and as decided the members of  Potluck party are celebrating a virtual party at their space. This is a brain child of  Jagruti and anyone interested can get more details from  here .

I have made a Spicy Hot  Pumpkin Soup for this party and hope that all the other members enjoy having this hot soup with the hot gossip .

This soup is very comforting to have and in itself is a whole meal if had with toasted bread.

Ingredients :

1/4 Kg .......................Pumpkin
1/2 cup......................chana dall
1.....................onion (finely chopped)
2 to 3................garlic cloves ( crushed)
1 tsp .....................green chilly and ginger (finely chopped )
1tsp.......................cumin seeds (crushed)
1tsp.......................oregano
2tsp......................lemon juice
2 tbsp....................olive oil
salt

For the Garnish :

2 tbsp..........................pumpkin seeds
few.........................fried onion rings (bought readymade from hot chips)
2 tbsp...................finely chopped coriander leaves

Method :

Remove the skin and seeds of the pumpkin and cut into big pieces.
Wash and soak the chana daal in water for at least 2 hours.
Boil the pumpkin and chana daal together in pressure cooker till soft.
Grind the above and make a smooth puree.
In a pan heat the olive oil and add the onions.
When onions become golden add crushed garlic, chilly and ginger and saute for 2 minutes.
Now add crushed cumin seeds and oregano and again saute till it gives out lovely aroma.
Now add the pumpkin and dall puree, lemon juice and salt and boil .
Serve hot garnished with coriander leaves, pumpkin seeds and the fried onion rings.

Soup can also be served with fried bread croutons instead of onion rings.

So off goes this soup to the Potluck Cyberstyle event organized by Jagruti at  jcookingodyssey

Lemon Coriander Soup (with eggs)

Want something hot and tasty without much efforts ? Here is the answer....  This lovely lemon coriander soup is not just yummy but is totally hassle free to make. You can avoid the use of egg if you want . This soup is refreshing and filling .

This is a good option to make on days when we have heavy lunch and dont feel like eating food for dinner  but still long for something light and tasty .

This is a regular and favourite in my home usually on Sunday nights.

Ingredients :

 1 cup......................finely chopped fresh coriander leaves
 1 tbsp...................finely chopped garlic
1..........................green chilly finely chopped
1 .....................lemon
2 tsbp........................cornflour
1 tsp...........................pepper powder
1 ........................egg (optional )
1 tbsp ....................oil
salt


Method :

Heat oil in a pan and add chopped garlic and chilli pieces.
Add 3 cups water and bring it to boil.
Add salt, pepper powder and squeeze the juice of lemon.
Mix the cornflour in cold water and add to the boiling water in the pan.
When the mixture thickens a bit add the chopped coriander and cook just for 2 minutes.
Beat the egg and add it to the soup from a height .
This will make the egg thicken in thread like shapes .
Serve immediately.

Beetroot Soup

I love having piping hot soups on rainy nights. I usually make soups at least once a week as it is healthy and also light Somethimes I make it along with some other snack item instead of having full dinner. This also gives the variety and ensures that good vegetables make their way to our stomach in a delicious way.




Ingredients :

2 to 3 ..................beetroots boiled and peeled
1 ........................onion finely chopped
3 to 4..................garlic flakes
ghee
salt
sugar
milk
pepper pd (for sprinkling)
fresh cream (for garnishing)

Method :

Grate the beetroot and grind it along with garlic flakes.
Heat  ghee and fry onions till transparent.
Add the ground beetroot and add half water and half milk.
Add sugar and salt as needed.
Give it a boil and serve hot topped with fresh cream and pepper powder

Sweet corn noodle soup (with eggs)

Since the last two days it was raining in Mumbai and it actually looked like finally the rainy season has  started .

At night we felt like having something hot and light . So I decided to make this Hot soup which is not at all spicy to taste but has a delicious flavour and light on your stomach.

To make it a complete meal I added some noodles and eggs to it.


Ingredients :

1 No...................American Corn cob
1 tbsp ...............finely chopped carrot (I didn't use as I didn't have)
1 ......................finely chopped onion
1 ...................finely chopped capsicum
1/ 2 pack...........noodles (I used normal size Maggi )
2 ...................whisked eggs
2 tbsp .............cornflour
1 tsp ..............pepper powder
Sugar as needed
Salt as needed
Oil



Method :

Separate the corn from the cob and wash it .
Add some salt and sugar to it and pressure cook it till soft.
Heat oil and stir fry onion till transparent.
Add carrot cook for 2 to 3 minutes.
Add capsicum and just stir for a minute and add cooked corn.
Add water and  noodles and cook.
When noodles are cooked add pepper and add salt and sugar if needed.
Mix the cornflour in 1/2 cup water and add to the soup.
Let the soup thicken.
At the time of serving add whisked eggs to the soup stirring continuously.
Serve garnished with soya sauce.