soups & salads
Soups…..
1.Vegetable Soup
Ingredients:
Carrot - 1 no(chopped)
Beetroot(chopped) - 1 no(small)
Tomato - 2 nos(chopped)
Drumstick - 1 no(sliced)
Fresh green peas - 10-15 nos
Toor dal(Tuvara parippu) - 1 tbsp
Pudina leaves - 10 nos
coriander leaves - 3 stalks
Butter - 50g
water - 6 cups
Salt - As reqd
Beetroot(chopped) - 1 no(small)
Tomato - 2 nos(chopped)
Drumstick - 1 no(sliced)
Fresh green peas - 10-15 nos
Toor dal(Tuvara parippu) - 1 tbsp
Pudina leaves - 10 nos
coriander leaves - 3 stalks
Butter - 50g
water - 6 cups
Salt - As reqd
Preparation Method:
1)Cut the vegetables into pieces of medium size.
2)In a pressure cooker, add butter and fry dal and vegetables. Saute it for one minute. Now add the pudina and coriander leaves.
Add water and salt and cook it for 5 to 6 whistles.
3)Once the pressure from the cooker is gone, open it and cool it for some time.
4)Grind all the mix in a mixie and sieve the mix and heat it for a while and use it. Delicious thick vegetable soup is ready....
2)In a pressure cooker, add butter and fry dal and vegetables. Saute it for one minute. Now add the pudina and coriander leaves.
Add water and salt and cook it for 5 to 6 whistles.
3)Once the pressure from the cooker is gone, open it and cool it for some time.
4)Grind all the mix in a mixie and sieve the mix and heat it for a while and use it. Delicious thick vegetable soup is ready....
2.Chicken Soup
Ingredients:
Chicken(tender) - 1/4 kg
Shallots(Kunjulli) - 1 cup
(sliced, also keep aside some for seasoning)
Tomatoes - 1/2 cup
(chopped)
Cinnamon(Karuvapattai)- 1 inch piece
Cloves(Grampu)- 3 nos
Pepper - 15 nos(crushed)
Turmeric powder - a pinch
Corn flour - 1 dsp
Ghee - 2 tbsp
Curry leaves - few
Vinegar - a few drops
Salt - as reqd
Shallots(Kunjulli) - 1 cup
(sliced, also keep aside some for seasoning)
Tomatoes - 1/2 cup
(chopped)
Cinnamon(Karuvapattai)- 1 inch piece
Cloves(Grampu)- 3 nos
Pepper - 15 nos(crushed)
Turmeric powder - a pinch
Corn flour - 1 dsp
Ghee - 2 tbsp
Curry leaves - few
Vinegar - a few drops
Salt - as reqd
Preparation Method:
1)Cut the tender chicken into fairly big pieces.
2)Clean and wash the chicken pieces in water.
3)Add a few drops of vinegar to the water to remove any unwanted smell. Drain and keep this aside.
4)Put the chicken pieces in a bowl and add sliced shallots, chopped tomatoes, cinnamon, cloves, crushed pepper, turmeric and required salt.
5)Cook in 6 cups of water and let it simmer on low heat.
6)Cook until the gravy is reduced to 3 cups.
7)Remove from fire and sieve to gather the chicken stock.
8)Dilute the corn flour in a little chicken gravy until the sauce becomes smooth.
9)Add this to the remaining gravy and simmer on low heat until the gravy thickens.
10)Heat ghee in another pan and add the remaining shallots and curry leaves.
11)Fry until the shallots turn slightly brown.
12)Pour this over the chicken gravy.
3.Mutton Soup
Ingredients:
Mutton bones(chopped into pieces) - 150g
Ginger - A small piece(chopped)
Curry leaves - Few
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Shallots(Kunjulli) - 1 tbsp
Salt - As reqd
Ginger - A small piece(chopped)
Curry leaves - Few
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Shallots(Kunjulli) - 1 tbsp
Salt - As reqd
Preparation Method:
1)For preparing traditional mutton soup, place the mutton bone pieces in an earthen pot and add 7 cups of water.
2)Boil and then lower the heat. Add ginger and curry leaves and simmer for 45 minutes. Remove the earthen pot from fire.
3)Strain the mutton soup and keep aside. Add required salt.
4)Take a pan and heat ghee. Splutter mustard seeds and fry shallots. Pour the fried shallots and ghee into the mutton soup.
2)Boil and then lower the heat. Add ginger and curry leaves and simmer for 45 minutes. Remove the earthen pot from fire.
3)Strain the mutton soup and keep aside. Add required salt.
4)Take a pan and heat ghee. Splutter mustard seeds and fry shallots. Pour the fried shallots and ghee into the mutton soup.
Salads….
1.Vegetable Salad
Ingredients:
Onions(medium) - 2 nos
Carrot - 1 no(sliced)
Cucumber(small) - 1 no(sliced)
Tomato(medium) - 1 no(remove seeds)
Coriander leaves - 1 cup
Chilli pepper - 1 - 2 nos
(optional if you want spicy)
Salt - 1/2 tsp or adjust to your likening
Cumin(Jeerakam) powder - 1/2 tsp
Chilly powder - 1/4 tsp
Lemon juice - 2 - 3 tbsp
Carrot - 1 no(sliced)
Cucumber(small) - 1 no(sliced)
Tomato(medium) - 1 no(remove seeds)
Coriander leaves - 1 cup
Chilli pepper - 1 - 2 nos
(optional if you want spicy)
Salt - 1/2 tsp or adjust to your likening
Cumin(Jeerakam) powder - 1/2 tsp
Chilly powder - 1/4 tsp
Lemon juice - 2 - 3 tbsp
Preparation Method:
1)Cut onions, carrots, cucumbers and tomatoes into small pieces.
2)Add coriander leaves, chilli peppers, salt, cumin powder, lemon juice and chilli powder.
3)Mix everything well.
2)Add coriander leaves, chilli peppers, salt, cumin powder, lemon juice and chilli powder.
3)Mix everything well.
2.Fruit Salad
Ingredients:
Pineapple(small) - 1 no
Apple - 1 no
Grapes - 1 cup
Kiwi - 1 no
Strawberry - 1 no
Banana(Poovan pazham) - 1 no
Orange - 1 no
(peeled and take out the flakes neatly)
Milk - 2 cups
Custard powder - 1 tbsp
Sugar - 2 tbsp
Apple - 1 no
Grapes - 1 cup
Kiwi - 1 no
Strawberry - 1 no
Banana(Poovan pazham) - 1 no
Orange - 1 no
(peeled and take out the flakes neatly)
Milk - 2 cups
Custard powder - 1 tbsp
Sugar - 2 tbsp
Preparation Method:
1)Cut the pineapple into small pieces.
2)Add some sugar and keep it for a few minutes.
3)When syrup oozes, cook it for a couple of minutes and keep aside. When it cools, refrigerate.
4)Make a thin syrup of sugar and put all the remaining fruits in it and keep in refrigerator.
5)Mix the custard with a little of the milk.
6)Add sugar to the remaining milk and heat it.
7)When the milk is about to boil, add the dissolved custard, stirring constantly.
8)Keep it on fire for 1/2 a minute. When it reaches the room temperature, keep it in the refrigerator.
9)Just before serving, mix the fruits together.
10)Pour the required amount of custard over the fruits.
2)Add some sugar and keep it for a few minutes.
3)When syrup oozes, cook it for a couple of minutes and keep aside. When it cools, refrigerate.
4)Make a thin syrup of sugar and put all the remaining fruits in it and keep in refrigerator.
5)Mix the custard with a little of the milk.
6)Add sugar to the remaining milk and heat it.
7)When the milk is about to boil, add the dissolved custard, stirring constantly.
8)Keep it on fire for 1/2 a minute. When it reaches the room temperature, keep it in the refrigerator.
9)Just before serving, mix the fruits together.
10)Pour the required amount of custard over the fruits.
