31 DRUMSTICK SOUP

Drumstick / Murungakkai / Munakkaaya / Nuggekaayi / Sahjan Soup


A very healthy soup and perfect to have in this cold season.

Drumstick - 3 or 4
Garlic - 4 or 5 flakes
Cumin seeds - 1 tsp
Pepper corns - few count
Small Onion - 4 or 5 ( can use 2 tbsp of chopped onions)
Curry leaves - 1 sprig
Coriander leaves - few chopped
Salt as needed
Oil - 2 tsp


Wash and cut drumstick into finger long pieces. Add enough water and cook till soft on stove top or in a pressure cooker.

Once cooked remove the drumstick and squeeze out the pulp or use a spoon to scoop out the inner flesh. Next mash the fless or grind to paste. Save the water that has been used for cooking.


Heat oil in a pan and add cumin seeds, pepper corn and curry leaves. Wait for few seconds and add finely chopped garlic or crushed garlic. Saute till light brown and then add onions. Fry till onions are pink. Finally pour the mashed or ground paste and the water that has been used for cooking drumstick. Also add salt and additional water if needed according to consistency needed.

Garnish with some chopped coriander leaves.


Can also add any dhal water( or cook few tbsp of dhal with lots of water) and add to the soup for additional quantity and thickness.
Increase the amount of pepper if needed or add pepper powder at the end just before serving.

Optional can add one chopped tomato after frying onions or can add the same when cooking drumsticks.
Sending this to Food Palette Green event



and Soups event by Sameena.

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49 HOT N' SOUR VEGETABLE SOUP

Most of the days my lunch menu is an elaborate one with rice, chapathi, gravy and a vegetable as hubby comes home for lunch all days. Lately had been craving for some soup and found a perfect day to prepare and enjoy. It had raining since yesterday and being a sunday too hubby had left very early to his office on work and informed earlier that he will not be home for lunch. I did not want to enter kitchen and start with my preparations as was very lazy and tired, so instead made this soup and enjoyed having and for kids just gave their fav Mac n Cheese.


The below mentioned ingredients will serve 4 people.

Green Beans - 10
Carrot - 1
Corn Kernels - 3 tbsp
Cabbage - 3 tbsp
Green onions - 3 stem
Garlic - 3 or 4( grated)
Ginger - 1 inch(grated)
Soya Sauce - 1 tbsp
Corn Starch - 1 tbsp(heaped)
Vinger - 3/4 tsp
Salt as needed
Pepper powder - 1/4 tsp( or as needed)
Ajjinamotto - a pinch( optional use only)
Butter - 1 tbsp
Water or vegetable stock - 4 cups


Cut all vegetables into very thin pieces. Keep it aside.

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1 BUTTERNUT SQUASH SOUP

Summer squash - 1
Ginger - 1 inch piece
Garlic - 4
Cinnamon stick - 1 big piece
Butter - 2 tbsp
Cream - 2 or 3 tbsp
Salt as needed
Pepper powder - few spinkles( or as spice required)

Apply butter over the squash and place them on a greased foil and keep them in the oven ( just enough to raost it). Heat them under 300 degrees for 15 - 20 mts ... remove, cool and later scrape the skin off.
Heat butter in a pan and add ginger and garlic... fry for a minute and add the scrapped squash...cook for few mts and with the help of a masher , mash well ( the ginger and garlic also should get mashed well).. keep cooking, add salt and cinnamon stick...also add cream and cook for another 3 - 4 minutes..
Remove from stove and also remove the cinnamon stick. Add pepper powder.
Garnish with some chopped coriander leaves. Serve hot with croutons and enjoy.

One more recipe from my friend Athi. She made this soup, when she invited us for a dinner get together at her place. It was superb and we all relished having it with home made croutons.

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2 RAJMA SOUP

Recipe from my SIL Priya

Rajma is considered to be a good source for iron, so using it in any form is healthier.. this recipe is not only healthier, but also tastes good... you can have it any time or can substitute with heavy meals.


Rajma(red kidney beans) - 1 cup
Onion - 1( can use small/pearl onions)
Tomato - 2
Garlic - 3 flakes
Jeera/cumin seeds - 1/2 tbsp
Jalapeno - few pieces( optional can substitute to green chillies)
Pepper powder - few sprinkles as spice required
Salt as needed
Oil - 1/2 tbsp


Soak rajma over night...next day add some water just enough for immersing and pressure cook for 4 whistles until very soft, then cool lightly and grind in a mixer coarsely ( or fine)...
Blanch tomatoes( put in hot water...remove skin) and grind to a fine paste.
Heat butter or oil in a pan and add cumin seeds... when they pop out add crushed onions and crushed garlic ... fry till onions turn light brown... then add chopped green chillies or jalapeno pieces.. fry for a minute and add tomato paste... let it cook for 2 - 3 minutes.. next add rajma paste... some water, salt and pepper powder... allow it to come up to a boil... serve hot.can also top it with some cream.

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2 BEETROOT SOUP

Beetroot - 1 big
Onion - 2 tbsp ( chopped or crushed)
Jeera/cumin seeds - 1/2 tbsp
Garlic - 3 pods
Pepper powder - few spinkles( or according to spice)
Salt as needed
Oil - 1 tsp
Butter/cream for garnishing

Peel and chop beetroot into thick pieces...either cook them till soft in microwave or pressure cook for 1 - 2 whistles... cool and grind to a smooth paste.


Heat oil in a pan and add jeera/cumin seeds ..when they start to pop out add crushed or chopped onions and crushed garlic flakes... fry till they turn light brown... next add the ground beetroot paste and allow it to come up to a boil... add salt and pepper powder... when serving just top it with some butter /cream...

Variation:... can blanch one tomato and grind along with beetroot OR can add some chopped tomato after frying onions.

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