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Friday, 31 August 2012

SOUP - 2

HEALTHY!!
CLEAR VEGETABLE SOUP

Vegetable stock                     250ml
Ginger                                     1/4”
Garlic (chopped)                    2cloves
Worcestershire sauce            5drops
Tobasco                                  3drops
Mix dried herbs                     a pinch
Garnish: French beans 5gms, carrots 5gms, celery5gms, cabbage5gms and deseeded tomatoes5gms, spinach all julienned
Preparation: Bring stock, tobasco, ginger, garlic, Worcestershire sauce and herbs to a boil and simmer for 10min. strain and season the flavored stock. Blanch the vegetables in salted water and add to the soup. Reheat the soup for about a minute, check seasoning, and transfer into a soup bowl, serve immediately.
Sufficient for single serving  

Thursday, 30 August 2012

SOUP-1

DELIGHTFUL!

TAMATAR SHORBA
Chopped tomatoes                                             200gms
Veg / chicken stock                                            300ml
Ginger                                                                 ½ inch
Garlic                                                                  2cloves
Red chili (whole)                                               1nos
Cinnamon                                                           1/4stick
Green cardamom                                                1no
Cloves                                                                 1no
Coriander seeds                                                  1gm
Cumin                                                                 1gm
Mint stems                                                          2nos
Coriander stems                                                 5nos
Bay leaf                                                              1no
Coriander leaf                                                    1/2tspn
Preparation:
Boil the spices for a minute. Tie in a cloth. Tie up the mint and coriander stem. Heat the tomatoes. Add salt and cook until the tomatoes become soft. Add in the liquid. Bring to boil. Add the tied stems and spices, simmer for 30 minutes. Strain the liquid. Reboil. Check seasoning. Pour into a soup cup.
Garnish with chopped coriander leaves.


Wednesday, 29 August 2012

INTRODUCTION TO SOUPS!!


After serving you all with a great varieties of starters and salads, now how about having information based on a cup of soup!!  Both salads and soups go hand in hand!! Stomach-filling and soul – soothing!! They work marvelously on our health!

              SOUP

A SOUP IS DEFINED AS A LIQUID DISH,HOT OR COLD WHEREBY THE FLAVOUR AND NUTRIENTS ARE TRANSFERRED FROM THE SOLIDS TO THE LIQUID.