Sippable Soups
Serves 4–5 persons
100 gm spaghetti (semiyan)
4 tomatoes
1 carrot
1 potato
1 tbsp grated cheese
1 bay leaf
1 tsp corn four
1 tbsp butter
Salt to taste
Break spaghetti into pieces and place in a container with water. In another container, place tomatoes with 1 cup of water. Place both containers in pressure cooker and cook for 10 minutes.
Extract puree of tomatoes. Drain spaghetti. Chop vegetables. Heat butter in a saucepan (shallow tawa). Add vegetables and bay leaf. Fry until vegetables are tender. Add tomato pieces, boiled spaghetti, salt to taste and water. Simmer on a low fre.
Add grated cheese just before serving.
Serves 5–6 persons
1 cup arhar or masur dal
2 small onions ½ tsp cumin seeds ½ tsp fenugreek seeds
1 tsp coriander seeds 4 dry red chillies
2 tbsp coconuts (grated) Some curry leaves A pinch of hing
½ tsp mustard seeds
A lemon-sized ball of tamarind
2 tsp ghee
1 tsp oil
½ tsp pepper powder
Salt to taste
Boil dal with 8 cups of water. Mash dal. Fry onion in oil. In the same oil, fry cumin, coriander, fenugreek seeds, red chillies and grated coconut. Grind these with onions to a paste. Soak tamarind in water and squeeze the juice out.
Heat ghee and add asafoetida (hing), mustard seeds and curry leaves to it. Then put in the dal. Add the paste, tamarind juice, salt and pepper. Bring it to boil and let it simmer for 5 to 7 minutes. Serve hot.
Serves 7–8 persons
¾ cup masoor dal (lentil)
4 cups chicken or vegetable stock or water
1 medium-sized carrot
1 small onion
2 cloves of garlic
1 bay leaf
2 cloves
8–10 pepper corns
1 small stalk celery (optional)
½ cup low-fat milk
1 tbsp mint leaves chopped (for garnishing)
Wash the dal and put in a pressure cooker with stock or water and the rest of the ingredients. Pressure cook for 4 minutes. Remove bay leaf. Liquidise the soup in a blender or mixer.
Serve hot, garnished with a few chopped mint leaves.
Serves 4–5 persons
Ingredients
2 medium-sized beetroots
50 ml tomato puree
1 onion
25 ml fresh cream
1 tsp cheese (grated)
A few coriander leaves
Salt to taste
Boil and peel the beets and cut into small pieces. Peel and chop the onion into small pieces. Put all the ingredients into a blender and blend into mixture.
Serve chilled garnished with coriander leaves.