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Peanut soup |
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Serves 4 to 6 persons
Ingredients
100grms roasted and shelled peanuts, 30grms ghee, 50grms green vegetable stock, ½ spoon chilli sauce, 1 spoon flour, lemon juice, salt and black pepper.
Method
Grind peanuts and vegetable stock with water in a mixer grinder till smooth liquid. Add flour to the above liquid and stir it at medium heat for 15 to 20 minutes. Add enough water to required consistency and boil for 5 minutes. Before serving add lemon juice, salt and black pepper with chilli sauce as per taste. Serve hot.
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| (2) |
Corn soup |
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Serves 4 persons
Ingredients: Corn- cobs, 1 tsp. Sugar, 1 tsp. corn flour, 1-cup milk, pepper powder, Salt, one tsp ghee, 1 tsp. Ajinomoto, 1 tsp. white vinegar
Note: 1 tin cream style corn and 4 cups water can be used instead of corn- cobs.
Preparation:
Grate corn and add water and boil in pressure cooker. Remove and strain through a soup strainer (in tin corn, open the tin and add water and boil.). Dissolve corn flour in boiling milk and add ghee to soup and boil for 10 minutes. Add salt, pepper, ajinomoto and vinegar to taste.
Serve with chilly sauce, Soya sauce and green chilies (finely cut and add to the vinegar mixed with water).
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| (3) |
Tomato Soup |
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Serves 6 persons
Ingredients: ½-kilo tomatoes, pepper powder, Salt, water, 1 1/2-cup milk, 1 tsp. corn flour, 1 tsp. ghee, 100 grams cream
Preparation:
Cut tomatoes, and. Add 7 cups of water. Pressure cook for 2 whistle and then for 5 minutes cook on a low heat. Cool and strain through a fine shift.
Melt butter in a frying pan. Add soup to it. Dissolve corn flour in boiling milk and add to the soup. Boil for 10 minutes. Remove from the gas and add pepper and salt.
When serving, Churn the cream and add one tsp of cream in each bowl.
Note: soup can be served without cream.
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| (4) |
Vegetable green soup |
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Serves 4 persons
Ingredients:
200-gram cabbage, 100 grams green peas, 200 grams bottle ground, pepper powder, 1 tomato, salt, 3 tsp. Vermicelli, 2 tbsp. ghee, 3-cup milk, 2-tsp. corn flour
Preparations:
Wash vegetables and chop. Sauté vermicelli in a little ghee till brown. Boil in pressure cooker, for 2 whistles.
Shift the soup through fine shift. Mix corn flour in milk and add to the soup. Boil the soup till it thickens
Decorate the soup with boiled peas, salt and pepper.
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