Tulsi Sudha

TULSI SHARBAT

Ingredients:

• Water - 10 cups
• Basil or tulsi Leaves - ½ cup(100 leaves)
• Jiggery(gur) - ¾ cup
• Lemon - 4(medium sized)
• cardamom - 10

•   First of all squeeze juice from all the lemons.
• Grind basil ( tulsi ) leaves and cardamom  elaichi along with lemon juice to make a fine paste.
• Boil water and put jaggery in it. Once the water comes to boil and the jaggery starts dissolving turn off the gas.
•   When the water turns lukewarm, then add the paste to the jaggery dissolved water.
•   Stir well so that the paste and water are finely mixed then cover it and leave aside for 2 hours.
• After cooling strain Tulsi Sudha.                                                                                                                                                                                                                                               Delicious tulsi sharbat is ready keep it in refrigerator and serve cool, you can also serve it hot in winter season. And it can also be stored in refrigerator for a week.

Hot And Sour Vegetable Soup

 Ingredients

Pinch of ajinamoto salt

1 cup All vegetables

1 tsp sesame seed oil

3 cup stock

Pinch sugar

Method

• Take vegetable stock add chilli sauce as required, pepper, sugar, all vegetables, ajinamoto boil this once it comes to boil add sesame oil, then mix corn flour in water and mix to this, bring this to boil again as thicker you want.
• Take a serving bowl and add spring onions and soup into it.

Creamy Mushroom Soup

Ingredients


10 Button Mushrooms
1 medium size Onion
2 tbsp Butter 
1 tbsp Cornflour
1/4 inch Ginger
1/4 cup Milk
Add salt as per taste
2 tbsp grated Cheese for garnishing
1 tbsp chopped green Coriander for garnishing
1/4 tsp black Pepper powder






Method


1) Wash & wipe mushrooms & slice them into thin pieces. Keep 1/4 of mushroom slices of it, aside.
2) Peel and slice onion.
3) Mix cornflour & milk.
3) Heat 1 tbsp butter in a pan, add onion slices & saute.
4) Add 3/4 of mushroom slices & saute nicely, add grated ginger & saute.
5) Add cornflour-milk mixture and cook it,stir constantly.
6) Grind the mixture, use Blender
7) Add salt, pepper powder. 
8) Add 3-4 cups of water. Bring it to boil.
9) Heat 1 tbsp butter in a kadai add 1/4 mushroom slices,saute and cook them, & add to the boiled soup.
10) Garnish with fresh green coriander and  grated cheese and 1 tea spoon of fresh cream(optional).

Creamy Tomato Soup

Ingredients


1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped 
2 tbsp of vegetable Oil 
1 Onion chopped 
2 Clove of garlic crushed 
½ teaspoon black pepper 
4 Cups of chicken or vegetable stock  2 oz of tomato paste
coriander leaves,chopped
2 table spoon of fresh cream 




Method




·             Heat the oil in a heavy pan, cook the onion, garlic  till soft.
·             Add the tomato and cook another 15 minutes.
·             Add the tomato paste, salt and pepper to taste.
·             Cover and let simmer for 15 minutes.
·             Allow to cool slightly and put the mixture in a blender until it is smooth.
·             Return to the pan and heat gradual then add fresh cream and stir well.
·             Serve hot with freshly cut coriander leaves.

Spicy & Healthy Egg Soup

Ingredients


5 Eggs (hard boiled)
1 big onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch  of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer


Method

• Remove the shell of boiled eggs mash them & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a fine paste of onion, garlic, ginger and green chilies in a  mixer.
• Heat oil in a kadhi or deep pan  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dries.
• Now add the fried paneer (cottage cheese) cubes or green peas (which ever using) and smashed eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish with garam masala and coriander leaves and serve egg shorba hot with paratha, roti or rice.

Creamy Healthy Spinach Soup (Palak Ka Shorba)

Ingredients


2 tbsp. Butter
2 cups. choppes Spinach
1 no. chopped Onion
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper
2 teaspoon fresh cream


Method

• Blanch spinach in hot water. Remove and refresh in cold water.
• Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
• Puree together with boiled spinach
• Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
• Add the spinach puree to this and bring it to a boil. Add a little water if required.
• Correct seasonings and serve spinach soup hot. Garnish with fresh cream.

Creamy & Healthy Chicken Soup (murg shorba)

Ingredients


100 gms Boneless Chicken Shredded 
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds 
1 tblsp White Flour
2 tsp Butter 
1 tblsp Oil 
Salt & White Pepper to taste
1 tblsp Fresh Cream 


Method

• Heat the butter in a pan and fry the shredded chicken pieces till tender.
• Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
• Add the chopped garlic and saute for a few seconds.
• Add the white flour and fry for 1 min.
• Add the chicken, chicken stock, white pepper powder and salt.
• Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
• Serve hot.