Bottle gourd and Dill Leaves Soup

Bottle Gourd and Dill Leaves Soup step by step instructions:

This soup is very healthy and tastes too yummy. Dill leaves are also known as savaa (suva) in Hindi. Dill leaves have a unique taste and hence imparts a wonderful flavor to the food in which it is added.

This soup is very simple to make.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Suva/savaa (Dill Leaves): 1 cup (~70 gms)
Lauki (Bottle Gourd): 1 cup (~140 gms, peeled and chopped)
Ghee/butter: 1 tbsp.
Cumin seeds: ¼ tsp
Water: 1 ½ cup
Lemon juice: ¼ tsp
Black pepper as per taste
Salt as per taste

Method:
1. In a pan heat ghee. Add cumin seeds and fry for a few seconds. Add water.

2. Add bottle gourd pieces, dill leaves, and salt. Mix well.

3. Cover it and let cook for 12-15 minutes or until the bottle gourd is tender.

4. Switch off the flame and let the mixture cool. Grind it into a smooth paste.

5. Take it out into a pan and add black pepper powder and lemon juice.

6. Boil it once.
7. Serve hot.
8. Healthy “Bottle Gourd and Dill Leaves Soup” is ready!

Tips:
1. One can even pressure cook the bottle gourd and dill leaves.
2. Fresh cream can be added for enhanced flavors.

See you soon with a new recipe till then Happy Cooking!!!

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Creamy Mushroom Soup

Creamy Mushroom Soup step by step instructions:

Mushrooms are very healthy and they are available in abundance here in Gurgaon during winters. I love to prepare this creamy soup. This tastes really great and is a must-have during chilled winter evenings. The fresh cream can be omitted if we want to make it healthier.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Mushroom: 8-9 (110 gms, washed and thinly sliced)
Onion: 1 small (50 gms, peeled and chopped)
Garlic: 1 clove (peeled and chopped)
Ghee/Butter: 1 tbsp.
Water: 1 ½ cups
Whole wheat flour: 1 tbsp.
Fresh cream: 2 tbsp.
Salt as per taste
Black pepper as per taste

Method:
1. In a pan heat ghee. Add the sliced mushroom with a pinch of salt and mix well. Cook on high flame until all the water from the mushrooms evaporates.

2. Now lower the flame and cook for 5-6 minutes or until the mushrooms turn golden.

3. Add the chopped onions and cook until they turn translucent.

4. Now add the flour and cook for 1-2 minutes stirring continuously.

5. Add the garlic and cook for a minute.

6. Add water and simmer for around 12-15 minutes.

7. Let the mixture cool and then grind into a smooth paste.

8. Take it out into the pan and add fresh cream. Cook for 1-2 minutes.

9. Add salt and black pepper and mix well.

10. Serve hot.
11. Healthy and delicious “Creamy Mushroom Soup” is ready!

Tips:
1. Instead of whole wheat flour, all-purpose flour can also be used.
2. Use salt wisely as we use salt twice in the procedure.
3. Make sure the water evaporates from the mushrooms and they turn a bit golden. This gives a wonderful flavor to the soup.
4. If you want some pieces of mushroom in the soup then take out a few mushroom slices after step 2.

See you soon with a new recipe till then Happy Cooking!!!

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Onion Soup

Onion Soup step by step instructions:

I once read it somewhere that onion is very beneficial during viral fever. Also if you don’t want to catch the fever then include raw onions in your daily diet. Well, to be very true, I don’t include raw onions in my daily diet but whenever either of us is suffering from the fever I always make this soup. It gives a soothing effect.

The taste of this soup is really nice as I always flavor it with carom seeds (ajwain) and dried basil leaves (fresh ones will too be good). It is although very simple to make but the cooking time is high around 30-35 minutes.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Onions: 2 (170 gms)
Ghee: 1 tbsp.
Garlic: 4-5 cloves (peeled and chopped)
Dried Basil leaves: ¼ tsp
Ajwain seeds powder: ¼ tsp
Jeera powder: ½ tsp
Black pepper powder: ¼ tsp
Water: 2 ½ cups
Salt as per taste

Method:
1. Grind 1 ½ onions into a smooth paste and finely chop the remaining ½ onion.

2. Heat ghee in a vessel and add chopped onions. Fry until translucent.

3. Add garlic and fry until fragrant.

4. Add ajwain seeds powder, jeera powder, dried basil leaves, black pepper powder, and salt. Mix well.

5. Add the onion paste and water. Let boil on a slow flame for about 30 minutes while stirring occasionally.

6. Serve hot.
7. Healthy and delicious “Onion Soup” is ready!

Tips:
1. One can skip adding the chopped onion if one doesn’t prefer onion pieces in the soup.
2. The onion can be boiled first and then ground to a smooth paste. The taste will be a bit different.
3. Fresh basil leaves can be added.

See you soon with a new recipe till then Happy Cooking!!!

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Beetroot and basil seeds soup

Beetroot and basil seeds soup step by step instructions:

Basil seeds are also commonly known as sabja seeds, turkmaria seeds.

Beetroot soup in itself is very delicious and healthy but adding these cute little seeds makes the soup tastier. The crunchiness of these seeds in the soup is simply out of the world.
Recently we went on a trip to Goa. In the Latitude restaurant of Taj, we had a chance to taste this soup for the first time. I have been making beetroot soup for many years but this combination was relished very much by both of us. Hence, after coming back from the trip my first task (of course after the unpacking) was to make this soup. It is a very simple soup hence I did not have to look for recipes on the internet. One just needs to roast the basil seeds for a few seconds and then add the beetroot puree. Yes, it’s that simple.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Beetroot: 1 (225 gms)
Water: 2 ½ cups
Ghee: 1 tbsp.
Basil seeds: ½ tbsp.
Salt as per taste

Method:
1. Peel the beetroot and cut into small chunks.

2. Pressure-cook the beetroot pieces with a ¾ cup of water for about 4-5 whistles or until the beetroot is tender.

3. Let the pressure release by itself and then let the beetroot cool down.
4. Grind the beetroot into a smooth paste.

5. In a vessel heat ghee. Add basil seeds and fry for a few seconds.

6. Add the beetroot puree and mix well. Add the remaining water and salt. Let a boil come and then simmer for 2-3 minutes more.

7. Serve hot.
8. Healthy “Beetroot and Basil Seeds Soup” is ready!

Tips:
1. Beetroot generally has lots of mud stuck to it. To remove it easily, keep the beetroot in water for some time and then wash it.
2. Black pepper powder can be added to enhance the flavor.
3. The consistency of the soup can be adjusted as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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Cream of Pumpkin Soup

Cream of Pumpkin Soup step by step instructions:

Pumpkin is such a delicious veggie. There are a number of things which can be made with pumpkin.
Soup made from the pumpkin is super delicious. I simply love the taste of this soup. It is super creamy and rich in texture. You can add a dash of cinnamon to enhance its flavor.
Instead of boiling the pumpkin I prefer to sauté it in little oil. This gives a great flavor to the soup. This soup is very simple to make and with very few ingredients.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Yellow Pumpkin: 150 gms (skin removed and chopped)
Onion: 1 medium (70 gms, peeled and chopped)
Garlic: 2-3 cloves (peeled and chopped)
Ghee: 1 tbsp
Water: 1 cup
Fresh cream: 2-3 tbsp.
Black pepper as per taste
Salt as per taste

Method:
1. Heat ghee in a pan and add garlic. Fry until the raw smell has gone.

2. Add the onions and fry till translucent.

3. Add the pumpkin pieces and mix well. Add salt and black pepper. Mix well and cook until tender.

4. Let cool and then grind into a smooth paste.

5. Take the paste in a pan and add water and cream. Whisk well. Boil once.

6. Garnish with cream and coriander leaves. Serve hot.
7. Healthy “Cream of Pumpkin Soup” is ready!

Tips:
1. I did not add water while cooking the pumpkin. Boiled pumpkin gives a different taste than the one roasted.
2. Vegetable stock can be replaced with water.
3. The consistency of the soup can be kept as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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