Strawberry and Banana Smoothie

Strawberry and Banana Smoothie

Ingredients

Strawberries – 8 nos

Banana large – 1 no

Cold Milk – 1 cup

Crushed Ice cubes – 1 cup

Dates ( pitted) – 3 nos ( for sweetness, optional)

Smoothie Recipes

Method

1 1. Blend together blueberries, oats, milk, dates and ice cubes in a blender until smooth.

   2. Serve cold blended smoothie in tall glass jars.

   3. You can increase or decrease the quantity of dates in your smoothie according to your sweetness requirements.

Strawberry and Banana Smoothie

Blueberry and Oats Smoothie

Blueberry and Oats Smoothie

Ingredients

Blueberries – fistful

Oats ( powdered) – 3 tbsp

Cold Milk – 1 cup

Dates ( pitted) – 3 nos ( for sweetness, optional)

Crushed Ice cubes – 1 cup

Smoothie Recipes

Method

  1. Blend together blueberries, oats, milk, dates and ice cubes in a blender until smooth.

  2. Serve cold blended smoothie in tall glass jars. 

  3. You can increase or decrease the quantity of dates in your smoothie according to your sweetness requirements.

Blueberry and Oats Smoothie

Hot Chocolate Recipe

Hot Chocolate Recipe

Ingredients
Full fat milk - 1 cup
Cadburys cocoa powder - 2 tsp
Sugar syrup to taste

Hot Chocolate

Method
1. Warm milk in microwave or on stove top until hot.
2. Combine hot milk, cocoa powder and sugar syrup in a blender or milk shake maker.
3. Run until frothy, pour into mugs, top with marshmallows and serve.

Hot Chocolate

Vegetable Wonton Soup / Short Soup - Indian Chinese Recipe

Vegetable Wonton Soup

Ingredients for wonton wrap

All purpose flour / Maida – 1 cup

Butter – 2 tsp

Salt – ¼ tsp

Cold water as required

Ingredients for filling

Grated carrot – ¼ cup

Grated cabbage – ¼ cup

Grated tofu or paneer – 2 tbsp

Chopped spring onion whites – 2 tbsp

Dark soya sauce – ¼ tsp

Salt and Pepper to taste

Ingredients for soup

Vegetable stock – 5 cups

Light soy sauce – 1 tsp

Ajinomoto - pinch

Salt and Pepper to taste

Chopped green onions ( spring onions) - few tbsp

Vegetable Dumpling Soup

Method to make wontons

1.     Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.

2.     To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.

3.     Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.

4.     Cut the dough into equal sized squares.

5.     Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.

Method to make Wonton Soup

1.     Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).

2.     Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.

Pepper Chicken Soup recipe

This is a perfect soup for winter and rainy days. Both Chicken and Black peppercorns are used for treating common colds. My granny makes this soup for treating cold and coughs. It can be prepared in few mins and tastes delicious. I make this soup as starter or as snack, usually I serve this soup along with rice papad.

Pepper Chicken Soup

Ingredients

Chicken with bones-250 gms

Tomato( chopped)-1 no

Onion( sliced)-1 no

Garlic cloves sliced- 2 nos

Curry leaves and Coriander leaves- few

Black pepper powder-1 1/2 tsp

Coriander powder- 2 tbsp

Fennel powder-2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-1 tsp

Water- 3 cups

Chicken Pepper Soup

Method

Heat 1 tsp oil in a pan when oil is hot add the sliced onion, garlic and curry leaves, saute for few seconds. Now add the cleaned chicken pieces to the pan and saute until chicken turns pale white. Next add the chopped tomato, black pepper powder, coriander powder, fennel powder, turmeric powder, salt and water. Stir everything well and cover pressure pan with lid. Pressure cook the chicken soup for 7 mins. Finally check the soup for salt and garnish with chopped coriander leaves, serve hot.

Sweet Corn Vegetable Soup

Sweet Corn Vegetable Soup

Ingredients

Sweetcorn( tinned)- 1 can

Carrot finely chopped- 1/2 no

French beans finely chopped- 5 nos

Garlic cloves minced- 2 nos

Cooked noodles- 4 tbsp

Spring onion/ Scallion whites chopped- 2 tbsp

Spring onion/ Scallion greens chopped- 2 tbsp

Cornflour/ Corn starch- 2 tbsp

Cold milk- 1/4 cup

White pepper to taste

Salt to taste

Water- 3 cup

Sweet Corn Veg Soup

Method

Add tinned sweetcorn to a bowl and mash with a potato masher until creamy. In a large pot add the mashed sweetcorn, finely chopped carrot, french beans, minced garlic, spring onion whites and 3 cups water. Mix well, place pot on heat and bring it to boil. Once the soup starts boiling add chopped green onions, cooked noodles, required white pepper and salt, simmer soup for 2 mins. In a small bowl add cold milk and dissolve the cornflour. Add this cornflour mixture to the simmering soup, increase the heat and keep stirring the soup constantly until soup thickens.

Sweet Corn Soup

Chettinad Chicken Soup/ Kozhi Rasam

Chettinad Chicken Soup

This an yet another authentic chettinad recipe from our home. This chicken rasam can be either served as soup for starter or as rasam with steamed rice. Very good remedy for cold.

Ingredients

Chicken with bone- 250 gms

Onion medium chopped- 2 nos

Tomato small chopped- 3 nos

Sombu/ fennel seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

Curry leaves chopped few

Corinader leaves chopper few

Oil required

Salt to taste

Roast and grind to fine powder

Coriander seeds- 2 tsp

Dry red chilli- 3 nos

Pepper- 1 1/2 tsp

Cumin seeds- 2 tsp

Sombu/ Fennel seeds- 1/2 tsp

Cinnamon stick- 1" piece

Garlic cloves- 6 nos

Chettinad Chicken Rasam

Method

Heat oil in pan when hot add fennel seeds fry for few seconds. Add chopped onion, curry leaves and tomato, saute for few mins. Now add chicken and turmeric powder, saute for few more minutes. Add 2 1/2 cup water and required salt to the sauted chicken. Let the chicken cook covered for 20 mins if cooking in pan. If using pressure cooker let chicken cook for one whistle. Once the chicken is cooked add the ground spice powder, bring the chicken soup to boil and turn off the heat. Garnish with coriander leaves. The consistency of soup can be adjusted by adding or reducing water.

Kozhi Rasam

Aam Ka Panna/ Raw Mango Juice

Aam Ka Panna

I always prefer sweet and tangy taste so I used semi ripe mangoes for this recipe. But if you prefere tangy taste replace raw green mangoes instead of semi ripe mangoes.

Ingredients

Semi ripe mangoes medium sized- 2 nos

Salt required

Catch brand Chaat masala- 1 tsp

Raw Mango Juice

Method

Wash, chop mangoes and grind it in blender adding cold water.

Strain the mango juice, add chaat masala and required salt. Stir well the juice pour it in glass, if preferred garnish with pinch of black salt and serve.

Cream of Mushroom Soup.

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Homemade Cream of Mushroom Soup

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Cream Of Mushroom Soup

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning. 

When soup starts to boil, transfer hot soup to bowls and serve.

Mushroom Soup

Neer Mor( Spicy Buttermilk).

Ingredients

Thick Curd/ Yogurt- 1 cup

Fresh ginger- 1"

Green chilli- 1

Asafetida- less than 1/4 tsp

Coriander leaves( chopped)- 1 cup

Salt to taste

Method

Grind ginger and green chilli coarsely, extract the juice of ginger and green chilli with muslin cloth and reserve the juice. Beat curd with two cups of water. Add the reserved ginger and green chilli juice, asafetida, required salt and coriander leaves to the beaten buttermilk. Churn well the butter milk. Serve Neer Mor as drink or Serve it with steamed rice.

Kaikari Kalan Soup/ Indian Style Vegetable Mushroom Soup

Ingredients

Fresh green beans( chopped)- 1/2cup

Carrot( chopped)- 1/2cup

Cabbage( chopped)- 1/2cup

Button Mushroom( chopped)- 2cups

Onion large( chopped)- 1

Tomato large( chopped)- 1

Curry leaves- few

Coriander leaves- few

Red chilli powder-1 tsp

Black pepper powder- 1/2 tsp

Coriander powder- 2 tbsp

Water- 4 cups

Salt to taste

For tempering

Oil- 2 tbsp

Vadagam- 1 tsp----->for recipe click here

Method

In a large cooking pot add green beans, carrot, cabbage, mushroom, onion, tomato, curry leaves, coriander leaves, red chilli powder, black pepper powder, coriander powder, water and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small sauce pan heat oil, when oil is hot add the vadagam and fry for a sec till the aroma rises. Add this tempering to the simmering soup and remove the soup from heat. Serve hot Kaikari Kalan Soup as starter with papad.

Vegetable Oats Soup

Ingredients 

Fresh green beans( chopped)- 1/2 cup 

Carrot( chopped)- 1/2 cup 

Cabbage( chopped)- 1/4 cup 

Ginger( minced)- 1" 

Oats( finely ground to powder)- 1 cup 

Vegetable stock/ Chicken stock- 5 cups 

Light soy sauce- 1/2 tsp 

Salt and White Pepper powder to taste 

 Method 

In a large cooking pot add green beans, carrot, cabbage, ginger, light soy sauce, pepper powder, vegetable stock and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small bowl add powdered oats and couple of tbsp of water, mix well to make smooth paste. Add the diluted oats paste to the simmering soup and stir well. Serve hot Vegetable oats soup as starter or as snack.

Cauliflower and Broccoli Clear Soup

Ingredients

Cauliflower bite size florets- 1 cups

Broccoli bite size florets- 1 cups

Garlic cloves sliced- 2

Chicken stock/ Vegetable stock- 4 cups

White pepper and salt to taste

Hot sauce- few drops( optional)

Method

In a large pot or pan add cauliflower florets, broccoli florets, garlic cloves and stock. Bring the pan to heat and boil the soup for couple of minutes until the vegetables are 3/4th cooked( make sure vegetables retain their crunchiness). Transfer the hot soup to soup bowls season with salt and pepper and enjoy. If you need more heat to the soup add dash of hot sauce.

Mutton( Lamb) Bone Soup

Ingredients

Mutton (Lamb) chunks with bone-300gms

Onion medium sliced-1

Tomato medium diced-1

Curry leaves-few

Water-1/2 litre

Turmeric powder-1tsp

Salt to taste

Roast and grind

Peppercorns-1tbsp and Coriander seeds-2tbsp

For tempering

Ghee-2tbsp

Vadagam-1tsp

Method

Pressure cook mutton pieces with onions, tomatoes, ground spice mixture, curry leaves, turmeric powder, required salt and 1/2 litre water for 20 mins. Meanwhile heat ghee in a tadka or small pan. When hot add vadagam and remove pan from heat. Add this tempering to the prepared soup and serve hot.

Lentil Soup for Idly and Dosa/ Paruppu Thakkali Soup

Preparation time-5mins

Cooking time-25mins

Serves-5

This is one of our traditional family recipe, i had not tasted this soup anywhere else. This soup is served along with hot idlys and crispy dosas. I also like eating this soup with steamed rice. This soup will be mild and great in taste. This soup is perfect for all ages. Its great food for the toddlers too. When feeding the toddlers you need to mash the steamed rice very well and add this soup generously to the rice and feed them.

Ingredients

Toor dal/ Split pigeon peas-1cup( washed and soaked for 1/2 hour)

Tomatoe-100gms( finely chopped)

Onion small-1( finely chopped)

Ghee-2tbsp

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Pepper powder-1/2tsp

Salt to taste

Vadagam-1/2tsp

Method

Pressure cook the toor dal and tomatoes for 15 mins. Once the toor dal is well done, allow to cool and mash well with lentil masher. Strain the juice of the mashed toor dal with help of fine hole strainer. Add water to the toor dal residue and strain again, follow this step again and again till you get enough juice form the toor dal. Throw away the toordal residue since all the nutrients has been extracted through the juice. Collect this lentil juice in a deep vessel, add red chilly powder, turmeric powder, pepper powder and salt. Place the vessel on heat and bring to boil, simmer the soup for 5 mins. In the meantime heat a tadka pan and add ghee, when hot add the vadagam and onions, fry for few seconds. Add the onion tempering to the simmering soup. Turn off the heat and Serve this hot soup with Idly, Dosas or Steamed rice.

Lung Fung Soup/ Chinese Vegetarian Soup

Lung fung soup or Dragon phoenix soup, is a thick seafood or gou rou soup made with lemon, chili peppers, and Chinese vegetables. Other variations could include a vegetarian version of the same with mushrooms instead of seafood. Fung probably comes from the use of mushrooms in the soup. (Source: Wikipedia)

Preparation Time-5 mins

Cooking time-10 mins

Serves- 4 persons

Ingredients

White Mushrooms-200gms( chopped)

Carrots-1/2cup( finely sliced)

Cabbage( finely sliced)-1/4cup

Cauliflower( tiny florets)-1/4cup

Ginger-1/2"( thickly sliced)

Garlic cloves-6( minced)

Green chilly-1( broken into 2 pieces)

Green onions( chopped)-4tbsp

Leeks stem (chopped)-4tbsp

Lime leaves( chopped)-2

Pepper and Salt to taste

Soy sauce-1tsp

Vegetable broth or Water-4 1/2cups

Lime juice-1tsp

Cornflour-1tsp( diluted in 2tsps of water)

Sesame oil-2tsp

Method

Heat oil in a deep sauce pan, add ginger, garlic, green chilles, carrots, cabbage and cauliflower florets. Saute for few seconds and add the mushrooms, green onions, lime leaves and leeks. Now add the vegetable broth and bring the soup to boil. Season well with pepper, salt, soy sauce and lime juice. Simmer the soup for 5 mins. Finally add the diluted cornflour mixture to the soup and stir well. Allow the soup to slightly thicken, check the seasoning and serve hot.

Vegetable Noodles Soup

Ingredients
Carrot finely chopped-1
French beans finely sliced-6
Minced garlic-1tsp
Tofu finely chopped-1/4cup
Cooked Noodles-1/2cup
Salt and Pepper to taste
Vegetable broth bullion cube-2( dissolve in 4 cups of water) or Vegetable broth-4cup



Method
Heat olive oil in a medium pot, add the chopped vegetables, garlic and tofu. Saute for a minute, add the cooked noodles and Vegetable broth. Bring to boil and season with salt and pepper. Serve hot.





Sending this recipe to Sireesha's Soup'N Juice Event.

Tomato Soup (Home-made soup with fresh tomatoes)

Ingredients

Fresh Tomatoes big chopped-4( 250gms)

Onion medium chopped-1( 30 gms)
Carrots small chopped-1( 50gms)

Garlic cloves chopped-4
Water- 2 1/2 cups( 500 ml)

Bay leaf -1

Butter-1tbsp

Pepper and Salt to taste

Cream or White sauce-2tbsp (optional)

Tomato red food colour-pinch (optional)

For garnish-

Bread croutons (bread chopped to cubes and fried in oil/ butter)

Spring onion greens or coriander leaves- 1 tbsp

Method

In a pressure pan add tomatoes, onions, carrots, garlic, bay leaf and water. Pressure cook tomatoes along with other ingredients for 10 mins. Once cooked, remove the bay leaf from the cooked tomato mixture. Allow the tomato mixture to cool down and make puree in the blender. Heat butter in a deep pan, add the blended tomato puree to the pan, season tomato soup with salt and pepper and boil soup for 2 mins. If required add cream or white sauce to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.


How to make White sauce 


Ingredients
Butter- 15 gms
All purpose flour or Maida- 1 tbsp
Milk- 1/4 cup


Method
In a sauce pan melt 15 gms of butter on low heat, add flour to the melted butter and keep stirring the flour for 5 mins on low heat until flour is cooked in butter. Slowly add milk to the cooking flour, keep stirring the milk and cook until smooth( without any lumps) and thick White Sauce is obtained.