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Green Pea and Mint Soup

   Cooking time : 20 min.       Serving :  4 

        Butter     110 gm.
        Onion      1 medium
        Frozen peas 900 gm.
        Sugar      1 tsp.
        Salt       1 tsp.
        Chicken stock  1.425 lt. (2 1/2 pints) 
        Mint leaves 1 bunch (Fresh)
        Single Cream
Melt the butter into a deep saucepan and add the chopped onion. Once the onion has softened, add the peas and chopped mint. Leave the mixture to cook for5 minutes on a low heat before adding the stock, sugar and salt. Bring to the boil and simmer for 10 minutes. Add the soup to a blender and liquidise until smooth. To remove the pea skins, rub the soup through a sieve using a spoon. Heat the soup before serving and add a little single cream. Garnish with a few mint leaves.


Gulmarg Soup
   Cooking time : 20 min.       Serving :  6 

        Corn Cobs       80 gm.
        Mutton         100 gm.
        Capsicum         1
        Dried Turnips   20 gm.
        Kishmish        20 gm.
        Walnuts         20 gm.
        Almonds         20 gm.
        Cloves           6
        Cinnamon        Piece
        Pepper Corns     6 
        Ginger           20 gm.
        Cream of Tartar   2 tsp.
        Salt              1 tsp.
        Mint              6 leaves
        Fried Jeera       1/2 tsp.
        Bread Slices      2
        Ghee              1 tsp.
        Chopped nuts and mint leaves for Garnishing.
Roast corn cobs on the fire for 5 min., then remove the kernels and fry them in a little desi ghee along with small pieces of mutton and chopped capsicum. Chill in the fridge for 1 hr.
In the mean time soak dry turnips in water for 1 hr. then boil them in a pan for 10 min. with a little salt. Then add capsicum, mutton and ginger. Stir and add 6 cups of water, cover the pan and allow contents to boil for 20 min. Then add corn kernels, chopped almonds, chopped walnuts, chopped kishmish and coarsely ground spices(except cumin seeds).
When everything is cooked and the gravy has thickened to about 3 cups, then add finely ground cumin seeds and remove from the fire. Strain after removing the dry fruits. Add these later to the strained soup. Heat and add cream and croutons. Serve hot before dinner or lunch.

---Shakti Marwaha.

Special Walnut Soup

   Cooking time :35 minus.       Serving :  2 persons                           

          Walnuts    50 gms
          Milk       1/4 Cup
          Butter     2 small tbsp
          Onion      1 small
          Flour      11/2 tbsp
          Black pepper 1/2 tsp
          Egg yolk    1
          Cream       4 tsp

Remove as much skin as possible from the walnuts and grind them either manually or in an electric blender. You will need to keep adding a little water to get a smooth paste.Keep aside the milk but don't let it come to a boil. Pour it over the walnut paste and leave to infuse for at least half an hour.
Melt the butter in a thick-bottomed pan.Add the onion and saute gently till it is softened.Add the flour and stirring continuously cook for about 3 minutes till the flour loses its raw smell. Add the milk, salt and pepper powder.Stir well and heat.Do not boil.Mix together the yolk and cream.Pour a litte hot soup on to it and stir well.Then pour it all back into the pan on the fire and cook stirring continuously. Cook till thickened.
Serve hot before luch or dinner.

---Urmil Kapoor.

Cheese Soup

   Cooking time :15 minus.       Serving :  4 persons        

        Vegetable stock 1/2 Cup
        Milk             2 Cup
        Carrot grated    1
        Green Onion      1 (chopped)
        Flour            1/2 tbsp
        Salt             1 tbsp
        Black Pepper     1/2 tsp
        Onion            1/2 (chopped)
        Butter           1/2 tsp
        Cheese           100 gm(grated)

Method :
Melt butter in a pan and saute the onion and carrot till soft.Add vegetable stock and chopped green onion. Simmer for 10 minutes. Blend flour into milk to make a paste and add to the vegetable stock.
Stir well.Allow it to simmer and add 1/2 of the grated cheese.Cook for 2-3 minutes and serve piping hot with buns or bread.
Garnish with cheese and coriander leaves.

---Kamlesh Jain.

Carrot and Orange Soup

   Cooking time :15 minus.       Serving :  2-3 persons                           
        Carrots       200 gm (peeled and sliced)
        Onion         1/2 (peeled and chopped)
        Vegetable stock 1 cup
        Corn Flour      1/2 tbsp
        Orange juice    1 Cup
        Bay leaf        1
        Orange segments  5-6
        Salt            1 tbsp
        Black pepper    1 tsp
        strips of bread

Method :
Place the vegetables in a pan with the stock and bay leaf.Cover and simmer for 20 minutes until the vegetables are tender.Puree vegetables in a mixer and serve.Blend cornflour with a little if the soup.Return the soup with the cornflour,orange juice and seasonings to the pan.Place on stove and bring to a boil.Simmer for 4-5 minutes, strring continously.Pour soup into a serving bowl and decorate with orange segments,bread strips and coriander leaves.

---Meenakshi Sharma.

Quick and Nourishing Soup

   Cooking time :15 minus.       Serving :  4-5 persons                                                      

        Carrot    1 big
        Potato    1 big
        Cabbage   1/2 cup grated
        Cauliflower 2 tbsp grated
        Onion       1
        Tomatoes    2
        Butter      1 tbsp
        Cornflour   1 tbsp

Method :
Chop the onions and grate other vegetables. Heat butter and fry vegetables for 4-5 minutes. Add conflour and 4 cups of water. Boil for 5 minutes on low heat.
Add grated tomatoes and serve with fried bread slices.

---Vijai Mehra.

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