Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
HOT AND SOUR SOUP
CHICKEN NOODLES SOUP
INGREDIENTS:
¼ kg chicken pieces with the bones
1 tsp crushed pepper
1 tsp chopped ginger
1 tsp vinegar
25 gm noodles
1 tbsp corn flour mixed in milk
½ cup finely chopped carrot, beans and onion
Salt and pepper to taste
PREPARATION & METHOD:
1 Cook the chicken with 4 cups of water on a low flame for about 45, minutes, sieve the soup.
2 Heat water in a vassal, add noodles, cook for some time till the noodle is soft and tender, rinse the water and keep noodle aside, do not throw the residual water
3 Boil the vegetables in the residual water till it is tender and soft, take it out and keep aside
4 Heat the pan, add the soup, the noodles and the flour mixed in milk, let it boil, now add the vegetables, salt and pepper to taste, cook till the consistency is of desired thickness.
5 Garnish with celery and serve hot
CAULIFLOWER CREAMY SOUP
INGREDIENTS:
1 medium size cauliflower
¼ cup butter
¼ cup white flour (maida)
¼ cup fresh cream
2 egg yolk
Salt and black pepper powder to taste
METHOD:
1 Clean the cauliflower well. Heat a pan, add the caulis flower, add little bit of salt and boil it for some time till the caulis flower is tender, take out the caulis flower and Keep the boiled water aside.
2 Remove the thick portions of the cauliflower, keep aside some flowers of the cauliflower and grind the remaining soft portions.
3 Heat the butter in a sauce pan, add flour and sauté it, add the boiled water slowly into it, now add the ground cauliflower into the sauce pan, and cook on low flame
4 Beat the egg yolk and cream together in a bowl, put a little soup into this and again beat thoroughly, add this whole mixture into the sauce pan. Add the flowers kept aside earlier into this, and cook for 10 minutes on low flame
5 Serve hot by adding pepper powder and chopped coriander leaves.
GREEN PEAS SOUP
INGREDIENTS:
2 cups green peas
¼ cup butter, 1 tbsp oil
½ cup milk
3-4 garlic flakes finely chopped
1 tsp black pepper powder
A pinch of sugar
Salt to taste
Fresh cream for garnishing
PREPARATION & METHOD:
1 Boil the mutter with a pinch of salt, when it is done, let it cool, blend it to make a fine paste of it, take it out and keep aside
2 Heat oil and half of the butter together, add garlic cloves and let it splutter, add green peas and black pepper powder, sauté a little, add water and bring it to boil, cook for about five minutes, strain it, discard the residual and keep the strained liquid
3 Heat a kadahi, add the strained liquid of the green peas and milk, bring it to boil, cook for about 10-15 minutes on low flame, add sugar and salt to taste and remaining butter
4 Serve hot by topping fresh cream
SPINACH SOUP
INGREDIENTS
¼ kg red spinach
1 Medium size onion
2-3 garlic flakes finely chopped
Bread Croutons
FOR WHITE SAUCES
2 tbsp maida
¼ cup butter
1 cup milk
Salt and pepper to taste
PREPARATION & METHOD:
1 To make white sauce heat the butter in a pan, add maida and sauté it, ensure that the color of the maida does not change, remove it from fire and add hot milk to it, stir it continuously so that no lump is formed, heat on a low flame and allow to come to boil till it thickens. Keep it aside.
2 Chop the onion and spinach finely, cook with a little water, and grind it well in a mixer.
3 Now heat this in a pan, allow to boil, when it begins to boil, add the white sauce and salt and pepper into it, and cook for a while
4 Remove from fire, Serve hot with bread pieces fried in ghee.
SOUR AND PEPPER SOUP
INGREDIENTS:
¼ kg chicken with the bones
1 tsp sliced celery stem
¼ cup liver thinly sliced
1 tsp black vinegar
¼ cup butter
1 onion thinly sliced
2 tbsp flour
½ - 1 tsp Soya bean sauce
¼ cup thinly sliced beans and carrot (1” long)
2 tbsp corn flour
2 beaten eggs
1 tsp pepper powder
12 no crushed pepper
2 tbsp chopped celery leaf
A pinch of ajinomoto salt
PREPARATION & METHOD:
1 Boil the chicken in a pan, when the chicken is soft and tender, take out the chicken pieces, keep the chicken liquid aside
2 Heat butter in a pan, shallow fry the sliced onion in the butter, add the flour and sauté, add Soya bean sauce and the chicken water, bring it to boil.
3 Now add mixed corn flour in one cup of water, add the boneless chicken and liver pieces and all the vegetables into the soup.
4 Add the beaten eggs slowly into the boiling soup, stir the soup continuously, add pepper powder, celery leaf and Ajinomoto salt into the soup, and cook for few minutes till the thickness of the soup is of desired consistency
5 Serve hot
SWEET CORNS CHICKEN SOUP
INGREDIENTS
2 tbsp sweet corns
100 gm chicken
2 eggs, 1 tbsp corn flour
½ cup chicken stock
½ tsp black pepper powder
1’x1 ginger finely crushed
¼ cup finely sliced onion
2-3 garlic flakes finely chopped
Salt to taste, 1 tsp sugar
METHOD
1 Boil chicken stock for about 45 minutes, add sweet corns, ginger, garlic, chopped onion and cook for few minutes
2 Now add chopped chicken pieces into it, add beaten eggs, salt to taste, pepper, sugar and corn flour dissolved in water
3 Cook on simmer till the soup thickens
4 Serve hot
TOMATO SOUP
INGREDIENTS
4 tomatoes
1 onion finely chopped
3-4 garlic flakes finely chopped
½ tsp black pepper powder
¼ cup butter, 1 tbsp oil
A pinch of sugar
2 tbsp fresh cream to garnish
Salt to taste
PREPARATION & METHOD
1 Boil the tomatoes for few minutes, let it cool, peel the skin, (the seed may also be removed if sour taste is not required), keep aside
2Heat oil and butter together, add garlic flakes and let it splutter, add onion and shallow fry it, add black pepper powder, take out and allow cooling
3 Blend the tomato and the fried onion together in a mixer and make a fine paste, strain the mixture to get rid of waste and pure tomato puree
4 Heat this puree with requisite quantity of water for about 10 to 15 minutes on low flame till the thickness of the soup is of dressed consistency
5 Serve hot adding little bit of fresh cream to the soup