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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.