This soup has fond memories attached to it as I was served this soup by my Mother in law the first time I was invited for lunch after my engagement. It is a fragrant soup which needs no accompaniment of croutons or bread.
7 large sour variety of tomatoes
1 tsp of Jeera/Cumin seeds
1 sprig Curry leaves finely chopped
1/2 tsp pepper powder or as required
1 tbsp Ghee
Pressure cook the tomatoes. Remove and discard the skin. Run the tomatoes through a blender. Pour the puree into a pot and add equal amount of water to thin it down. Add salt, sugar and pepper powder as per requirement and bring to a boil. Heat a pan. Add Ghee and after it heats up drop in the cumin seeds. Allow them to crackle. Drop in the finely chopped curry leaves. Toss. Drop the seasoning into the boiling soup. Allow to simmer on an extremely gentle flame for 2-3 minutes. Strain. Serve hot garnished with coriander leaves.
This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.
1 Cob of Sweet Corn
10 French Beans
1/2 of a Carrot
Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.
Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.
200 gms Horse Gram
2 Byadgi or Kashmiri chillies broken into bits
15 flakes Garlic crushed
2 tbsps Ghee /clarified butter
1/4 tsp Tamarind paste
Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.
Raw garlic and a generous amount of Pepper adds to the flavour of this Rasam. It can be served as an appetizer, over rice and is a good prophylactic against coughs and colds.
1 tbsp Coriander seeds
1/2 tsp Jeera/Cumin seeds
10 seeds Methi/Fenugreek
25 pepper corns
12 cloves Garlic
A large pinch of Haldi/Turmeric powder
4 dry red chillies
1 tbsp Tamarind paste
1 litre water
2 sprigs Curry leaves
1 tbsp oil
1 tsp Mustard
Chop the tomatoes into tiny pieces and tip them into a litre of water. Crush the garlic well. Add the tamarind paste, crushed garlic, salt and Turmeric powder and allow to boil. Meanwhile, heat a pan. Dry roast the Coriander seeds, cumin seeds, fenugreek and pepper corns for a couple of minutes. Add the dry red chillies and roast for a minute. Powder the spices and tip it into the boiling Rasam. Gently simmer till the flavours get infused. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Drop the seasoning into the Rasam. Switch off. Garnish with finely chopped coriander leaves and cover and keep aside for ten minutes before serving.
There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.
1 tbsp Tamarind paste
1 tsp jaggery
1 tbsp Chilly powder
3 tbsps Ghee/clarified butter
1 tsp Mustard
4 sprigs Curry leaves
A kidney bean size of Hing/asafoetida powdered
1 litre of water.
Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.
This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.
1 ladleful pressure cooked split Pigeon peas
4 glasses water
5 flakes of garlic crushed
Juice of one lemon
2 green chillies chopped fine
2 sprigs mint leaves
2 sprigs curry leaves
1/2 tsp pepper powder
1 tsp Jeera/Cumin seeds
A pinch of Haldi /Turmeric
2 tbsps Ghee/clarified butter
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.
Cream of Tomato Soup is a personal favourite. I prefer mine with a hint of spice, so generally add them when the tomatoes are being cooked. Choose ripe, juicy and thick skinned tomatoes to avoid adding corn flour as a thickening agent. The creamy texture of the soup is a sheer delight. Served with croutons it is a filling yet light meal.
10 ripe, thick skinned variety of tomatoes
1 inch piece of cinnamon
3 tbsps cream
1/2 tsp pepper powder
Chop the tomatoes roughly and pressure cook them along with the cloves and cinnamon. Transfer them to a blender. Tip in the cream and blend it well. Pour the soup into a pan, and add the pepper powder, salt and sugar. Serve hot with croutons.
Tomato Saar is an aromatic preparation which can be served as an appetizer or as a mixer for rice. The basic ingredient that is used here as the name indicates is Tomato. What makes it different is that it can be seasoned in a variety of ways. Each seasoning lends its own unique taste to the Saar. Here I have seasoned it with garlic. You may also try seasoning it with finely chopped onion or a simple one of asafoetida, mustard and curry leaves.
3 medium sized tomatoes
1 litre water
1 tsp tamarind paste
3 tsps sugar
2 tsps Sambhar powder
20 garlic cloves
2 tbsps ghee/ clarified butter
Chop the tomatoes fine. Drop them into the boiling water along with the tamarind paste, salt, sugar and sambhar powder. Cook till soft. Heat ghee and add the lightly crushed garlic cloves to it. Roast to a rich golden brown. Tip the seasoning into the boiling Saar. Boil for a couple of minutes to allow the aroma of the garlic to infuse into the Saar. Switch off. Garnish with coriander leaves and serve hot.
Note : The recipe to the Sambhar-powder can be found under the catagory of Spice powders of this website. You may also use the store bought one too.
This hearty soup is ideal as a meal by itself on a wintery evening. I have used vegetables as the stuffing in the wontons and instead of using a vegetable broth, have used finely chopped vegetables. The recipe for making the wontons is shared under the recipe of Crispy fried Wantons of this Website. The Wontons are not fried nor steamed when being added to the soup. They are added directly to the boiling soup and allowed to cook for a couple of minutes. Served with a dash of white vinegar or soya sauce as per one’s preference.
Equal quantities of the following vegetables :
Spring onion greens
1 tbsp white Vinegar
1 green chilly
1 tbsp corn flour
1 tsp of sugar
Here I chopped half a small carrot and used the same to measure the quantity of the remaining vegetables.
Chop the vegetables very fine and cook along with the noodles, minced green chilly, sugar and salt in a litre of water. When the vegetables are half cooked, drop in the Wontons and cook for a couple of minutes. Remove from flame, add the vinegar and serve sprinkled with spring onion greens.
Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.
A small packet of noodles
Slivers of red, green and yellow bell peppers as per requirement
Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.
I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.