Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe - Healthy Soup Recipes

Carrot Ginger Soup

Ingredients
Chopped carrot - 1 & 1/2 cups
Chopped fresh ginger - 1 tbsp
Fresh basil leaf - 3
Chopped celery - 1 tbsp
Chopped onion - 2 tbsp
Whole pepper - 10
Cinnamon - a very small piece
Bay leaf-1
Water or stock as needed ( around 3 to 4 cups)
Olive oil - 1 tsp
Method
Heat oil in a pressure cooker temper it with pepper,bay leaf & cinnamon.
Now add the onion,ginger,celery & carrots,fry for 2 to 3 minutes.
Add salt pour needed water or stock and cook till everything is cooked soft.
Remove the bay leaf & cinnamon,cool the mixture & blend it to a smooth liquid.
Return to the pan add extra stock or water give a boil.
Switch off the flame adjust seasonings.
Garnish with freshly ground pepper,chopped basil leaf & a drizzle of olive oil.
Note:
a) Milk or cream can be added for extra richness.
b) Instead of blending you can also just strain out the soup and drink.
c) Italian seasoning  can be added for extra flavour.

Version 2

Carrot Ginger Soup

Ingredients
Chopped Carrots - 6 medium size
Chopped onion - a handful
Chopped ginger - 1 tbsp
Vegetable broth - 4 cups
Salt and Pepper to taste
Parsley - 1 tsp
Heavy cream - 1/4 cup
Butter - 2 tsp
Method
Heat butter in a pan saute onion and carrot till light brown.
Add the ginger and seasonings saute for a minute,pour the broth and cook till carrots are soft.
Cool and blend it in a blender add the cream mix it well.
Serve the soup warm.

Thanks for visiting !

Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe

Kothavarangai Shrimp Fry

Ingredients

Cluster beans/ Kothavarangai - 1 & 1/2 cups
Shrimp medium size- 25

Chopped onion -1/2

Chopped tomato -1

Curry leaves - Few

Crushed garlic - 4

Salt to taste

Chilly powder -1tsp

Coriander powder -1/2tsp

Turmeric powder-1/4tsp
Garam Masala - 1/8 tsp ( optional )

Tempering

Oil-5 tsp

Mustard-1/2tsp

Jeera-1/4tsp
Urad dal - 1/4 tsp

Method

Heat oil in a pan temper it with above ingredients.
Add onion ,curry leaves & garlic fry till light brown.
Add the tomato and fry till its mashed well,now add the vegetable & shrimp give a quick mix.
Add the dry masala powder & saute for 1 or 2 minutes.
Sprinkle some water cover & cook till raw smell has disappeared & its dry.
Switch off the flame garnish with chopped coriander leaves & curry leaves.
Serve it with hot rice as a side dish.

Thanks for visiting !

How to Make A Fluffy Egg Omelette / Omelet.

Fluffy Egg Omelette

To make a fluffy omelette you just add a tablespoon of milk or water for 2 eggs.
Beat well and make omelette asusual.

Thanks for visiting !

Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

Egg Kothu Chapathi

Ingredients for tempering
Oil - 3 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small stick
Cloves-1
Other ingredients
Leftover chapathi - 2
( cut into small pieces)
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed pepper powder - 1/8 tsp
Chopped coriander leaf - little
Curry leaves - few
Chopped onion - a handful
Chopped tomato - 1/2
Crushed ginger & garlic - 1 tsp together

Method
Heat oil in a pan temper it with fennel seed,cloves & cinnamon.
Add onion,curry leaves ,crushed ginger & garlic,fry till raw smell disappears.
Add tomato & fry for a minute,lower the flame & add all the spice powders.
Mix well for couple more minutes add the egg & scramble it well.
Add the chapathi pieces & mix everything well till combined.
Switch off the flame & add the crushed pepper powder & coriander leaves.
Best served with raita!

Thanks for visiting !

Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe

Prawn Pickle

Ingredients for frying shrimp/prawn
Oil - 1/2 cup
Fresh prawns - 35 small
( Remove shellls,devein & wash )
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp

Prawn Pickle

Method
Heat oil in a pan add the shrimp, in high flame deep fry till its light pink.
Reduce the flame add salt & turmeric powder, fry again.
Fry till all the water has evaporated & prawns are golden brown.
Switch off the flame & remove the prawns from the oil and keep it aside.
Use the remaining oil for tempering.
Ingredients for Tempering
Remaining oil of the fried shrimp
Sliced garlic - 6
Curry leaves - few
Mustard - 1 tsp
Jeera / Cumin - 1/4 tsp
Methi seeds - 8
Red chillies broken -6

Prawn Pickle

Method
Heat the remaining oil of the fried shrimp.
Temper it with above ingredients.
Fry till garlic are light brown & switch off the flame.
Ingredients for the gravy
Oil - 1/4 tsp + Fried prawn oil - 1 tbsp
Ginger & Garlic paste - 2 & 1/2 tbsp
Red chilly powder - 2 tsp heaped
Coriander powder - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt to taste ( around 3/4 tsp)
Garam masala powder - 1/2 tsp
Roasted & ground jeera powder - 1/4 tsp
Lemon juice of one large lemon

Prawn Pickle

Method
Heat oil in a pan add the ginger & garlic paste,fry till raw smell disappears.
Add little turmeric powder and fry till its light brown.
Switch off the flame add remaining spice powders,tempering & the fried prawns.
Mix well to make sure everything is well combined.
Cool completely & add the lemon juice.
Mix and store it in a glass jar in fridge.
Best served with rice.

Thanks for visiting

How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?

How to avoid the stickiness from okra while cutting.

This is a simple tip to avoid the stickiness while cutting Okra.
Before chopping wash the okra , wipe it well with a cloth.
Rub some lemon juice to both sides of the knife.
Now cut the vegetable & see the magic.
Even while frying add few drops of lime juice.

Thanks for visiting !

Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Rava Payasam

Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


Thanks for visiting !

Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe

Mutton Chukka

Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Red chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Chopped onion-1/2
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Take a pressure cooker add the above mentioned ingredients.
Close & cook till the mutton is cooked.Keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Curry leaves-little
Chopped onion-1/2
Red chillies-6
Other ingredients
Pepper powder-1 & 1/2 tsp
Coriander & Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Fry the onions till light brown, now add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder,curry & coriander leaves,
Mix & best served with hot rice as a side dish.

Mutton Chukka

Mutton Chukka In Instant Pot
~~~~~~~~~~~~~~~~~~~~~~
Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder-1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder-1tsp
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Switch on Instant pot and press saute mode add the mutton,salt,chilly powder,turmeric powder,salt,coriander powder ,ginger/garlic paste and saute for 3 minutes.
Pour some water ( around 1 glass do not add too much water) close the lid and cook at meat mode,vent closed and natural pressure release,If there is extra water reduce it in saute mode,keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Cumin - 1/4 tsp
Curry leaves-little
Chopped /Sliced onion-1
Red chillies-6
Green chillies - 2
Other ingredients
Pepper powder- 2 tsp
Curry leaves-little

Method
Heat oil in a pan temper it with above ingredients.
Fry the onions,curry leaves and green chillies till light brown,add ginger/garlic paste and saute till raw smell disappears.add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder and curry leaves,
Mix & best served with hot rice as a side dish.



Thanks for visiting !