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Collection Of Soups


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Ingredients

--
Method


  1. Vimala rasoyighar
  2. varieties of soups
  3. 1-tomato soup(1)
  4. 2-cabbage soup
  5. 3- mixed soup
  6. 4-cauliflower soup(se cabbage)
  7. 5-variety mixed dal soup(rasam)
  8. 6-onion soup
  9. 7-corn soup
  10. 8-tomato soup(2)
  11. 9-lentil and coriander soup
  12. 10-vegetable soup
  13. 11-mixed vegetable soup
  14. 12-vermiselli(semia) soup
  15. ------------------------------------------------------------------------
  16. Procedure tomato soup:-tomatoes-½kg
  17. ginger,garlic paste-1½tsp
  18. red chillies powder1½tsp
  19. sugar-½tsp
  20. fresh coriander chopped
  21. salt to taste
  22. ghee or oil
  23. cummin seeds-½tsp
  24. curry leaves-1 twig
  25. asafoetida-very little
  26. boil tomatoes and mashed them.take 1½letre water
  27. add to the tomatoes mashed,mix ginger and garlic paste-
  28. add chillipowder and salt,remove from the heat.
  29. seasoning properly with ghee and cummin,asafoetida.
  30. garnish with chopped leaves and serve it hot with roasted bread.
  31. Procedure tomato soup-2
  32. tomatoes-1kg
  33. cornflakes-1/4kg
  34. black pepper powder-1tsp
  35. onions-100gms
  36. pudeena leaves-1cup
  37. corianderleaves -1cup
  38. cloves-2
  39. cardamoms-2
  40. cream-½cup
  41. cinnamon-2 pieces
  42. ghee-1tsp
  43. select riped tomatoes,boil tomatoes and onions in 2 litres water in a big bowl.
  44. --add salt to it.alow to cook for ½hour.
  45. --before you remove from the heat add corn flakes,pepper powder,coriander,pudeena leaves.
  46. --turn cooked soup to another big vessel,and remove the tomato peel and mashed them.again add this to
  47. --the soup.fry separately cloves,cinnamon and cardamoms add them to the soup.
  48. --mix well and net them.
  49. --before you it boil it again and serve with cream on the top of soup.
  50. Procedure to vegetable soup:- bottleguard-½piece-cut into big pieces
  51. raw bananas-1-pealed and make big bits
  52. carrot-2 peeled make cut to big bits
  53. greenpeas-100gms(boiled to soft)
  54. tomatoes-100gms(cooked amd smashed)
  55. onion-100gms chopped
  56. cauliflower-1 big cup
  57. cabbage-1big cup
  58. pudeenaoptional)1cup
  59. coriander-1cup
  60. bread-10slices
  61. salt to taste
  62. pepper-1½tsp
  63. cornflour-100gms
  64. cream-½cup
  65. beans-100gms
  66. cloves-2
  67. cinnamon-2
  68. potatoes-100gms
  69. cardamoms-2
  70. ghee-as your wish
  71. ----remove peel of all vegetables and cut them.
  72. --boil them in 2 litrs of water adding with salt.
  73. --allow to cook for 40 minutes.
  74. --remove the water from cooked vegetables and mash them.
  75. --add corn flakes and mash them.slowly add drained water to it.
  76. -- mix pudeena.coriander.pepper to the soup.
  77. --cut the bread slices to cubed size bits and fry them to golden colour,keep aside.
  78. --before you serve the soup boil again ,and fry cardamoms,cinnamon bit,cloves
  79. in ½tsp ghee and mix in hot soup.drain it,
  80. --take the soup in serving cups,garnish with one spoon cream over.
  81. --put 3 to 4 fried bread bits on it and serve hot.
  82. note:-add if need some more water(soup should not be thick).
  86. cabbage soup:-cabbage-1medium chopped and washed
  87. milk--1cup
  88. rice flour or corn flour-1tbsp
  89. salt to taste
  90. procedure:-wash the chopped cabbage-boil them in water,add salt.
  91. boil milk,when cabbage is boiling add milk,add water if needed.
  92. add 1tsp water with rice flour.allow to cook for few minutes.
  93. net it and serve hot with naan or roasted bread.
  94. we can prepare cauliflour_soup like same procedure:
  95. variety mixed dal soup:--
  96. redgram-2tbsp
  97. bengalgram-1tbsp
  98. moongdal-2tbsp
  99. tumeric-1pinch
  100. tamarind-1small lemonsize
  101. rasampowder-1½tsp
  102. salt to taste
  103. chopped coriander leaves-½cup
  104. pure ghee-2tbsp
  105. for tempering:-mustered seeds,red chillies broken,curry leaves
  106. groundnuts
  107. ---wash all dals and cook them adding turmeric till soft.
  108. ---sqeeze pulp from tamarind,chop coriander leaves.
  109. ---heat dep vessel and boil tamarind water and rasam powder,asafoetida and salt and coriander.
  110. ---mash the dals and add it to tamarind water,if need add more water.
  111. ---allow to boil on low flame for few minutes.
  112. --remove from the heat,tempering properly,and serve hot.
  113. onion soup:-onions-4
  114. butter-1½tbsp
  115. corn flour,milk
  116. "white sauce"-a combination of butter,corn flour,boiled and cooled milk.
  117. black pepper,salt to taste.
  118. procedure:-fry onion rings to golden colour.add 5½ cups water and cook it in the cooker for 2 minutes.
  119. add pepper.
  120. add white sauce which is readily made before,cook it furthur 2 more minutes,
  121. serve hot as appetiser(before meals starts),with bread sticks.
  122. corn soup:-boiled maize seeds(butta)-1cup
  123. boiled water-1½cup
  124. salt to taste
  125. butter-1tbsp
  126. pepper
  127. caramom-1
  128. onion-small cut in to bits
  129. corn flour-1tbsp
  130. cloves-1
  131. cinnamon-small bit
  132. milk-1cup
  133. procedure:-boil maize,onion.water,milk together on low flame.
  134. add butter and corn flour in a bowl without lumps.
  135. add this gently to the maize mixture.
  136. mix salt and pepper,remove from the heat.
  137. in other vessel heat ghee and fry other ingredients one by one.
  138. add it to the soup cook further one more minute,net it and serve hot
  139. with roasted bread.
  140. vermiselli soup:-vermiselli semiya-1/4 pacet
  141. white bread-3 to cut into small square bits(fry to golden colour)
  142. onion rings.1/4 cup
  143. cabbage-finely chopped-3tsp(cooked to tender)
  144. carrot-1tiny bits
  145. coriander-½cup
  146. salt to taste,pepper(2tsp)
  147. corn flour-2tsp
  148. tomatoes-1 boiled and smashed
  149. --- boil 4 cups of water,adding with salt.add vermiselli boil furthur 2 more minutes on low flame.
  151. take 1tsp of ghee fry ½tsp cumminseeds,add onion rings,cooked cabbagebits,carrot,
  152. finally mashed tomato.let it boil,add if need more a water.
  153. mix corn flour with 2tsp of water to a creamy batter and add it to the above soup
  154. slowly without getting any lumps.
  155. boil it 2 more minutes.serve hot and sprinkle with coriander leaves.
  156. decorate with bread bits before you serve them.
  157. wheat flour soup:-ghee-1tsp
  158. wheat flour-2½tbsp
  159. salt to taste.pepper-1tsp
  160. milk
  161. bread bits (fry to crispy brown)
  163. take one big vessel and roast the flour,add water to it without any lumps.
  164. now add salt,pepper.
  165. remove from the heat,and serve with "hot milk,and spread some corn flakes.
  166. tomato soup-3
  167. tomato tin-1(creamy like puree)
  168. bay leay-1
  169. cloves-1
  170. cinnamon-1bit
  171. ½tsp sugar
  172. ½tsp red chilli powder
  173. cummin powder
  174. ghee-1tsp
  175. bread sticks
  176. onion-1/4 bit to paste
  177. take ghee first heat it and add cloves,garlic,paste onion.leaf,let it fry for 1minute
  178. add tomato and stir continuously.let it boil for few minutes.
  179. add finally chilli powder and other ingredients boil further 3 to 4minutes.
  180. add water if necessary for soup consistancy.garnish with one tsp cream over soup.
  181. serve hot with bread sticks
  182. masala soup:-flour-1½tbsp
  183. pudeena(mint)leaves-minced
  184. cashew nuts-chopped-3tbsp
  185. blackpepper-½tsp
  186. salt to taste
  187. butter-3tbsp
  188. onions-chopped,2
  189. little sugar
  190. bread cubes-fried in oil(3 slices cut into cubes)
  191. --fry the flour till golden brown.
  192. fry onion bits to brown colour and add them to the flour.
  193. mix the other ingredients to it and fry them further 2 more minutes.
  194. add 4½cups of water and boil it for15minutes on low flame.
  195. serve with sprinkle coriander leaves,and roasted bread cubes
  196. before you serve hot!
  197. mixed vegetable soup:-cabbage-chopped1cup
  198. cauliflour-3florets(grated)
  199. potato-peeled and chopped
  200. beans-5 finely chopped
  201. carrot-chopped-1
  202. capsicum-½ seedless
  203. chapathiflour-1½tsp
  204. milk-1½cups,salt & pepper to taste
  205. oil
  206. --clean and chop all vegetables finely.
  207. heat oil add potatoes and lightly fry them.
  208. add carrot,cabbage,chopped beans, cauliflower.
  209. cook them for 5 minutes.
  210. simmer and spresd flour and stirring continuously without any lumps.
  211. allow to cook for few minutes.
  212. add salt &pepper.
  213. add 3 cups of water and boil it.
  214. finally add capsicum and cook for few minutes more.
  215. slowly add milk and boil until it shows soup consistancy.
  216. decorate with bread cubs(roasted in oil) and serve hot.



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This recipe was contributed by devi.m on 15 Jan 2003


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