Vazhaithandu Soup Recipe / Banana Stem Soup Recipe / Plantain Stem Soup Recipe / Valai Thandu Soup - Soup Recipes

Banana Stem soup

Ingredients

Ghee - 1 tsp

Banana stem chopped - 2 cups

Moongh dal - a handful

Ginger and Garlic paste - 1/4 tsp

whole black pepper - 1/2 tsp

Jeera - 1/4 tsp

Fennel seeds - 1/2 tsp

Cinnamon - a tiny piece

Cloves - 2

Bay leaf - 1

Salt to taste

Turmeric powder - a generous pinch

Chopped coriander leaves for garnish

Method

Heat ghee in a pressure cooker add the spices , ginger / garlic paste and banana stem sauté for 2 minutes. Add the moongh dal , salt , turmeric powder and  sauté for couple more minutes.

Add water as needed and pressure cook till soft. Once cooled open the pressure cooker lid and remove bay leaf, cloves and cinnamon stick out.from the soup.

Cool the mixture and blend to a smooth mixture , filtering is optional.

Garnish with coriander leaves and sprinkle some pepper powder on top and serve hot.

Note:

If the soup is too thin dilute 1 or 2 tsp of corn starch pour it into the soup and boil once to thicken.

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Khow Suey Recipe / Burmese Style Curried Noodle Soup / Khao Suey Recipe / Burmese Khow Suey Recipe / Vegetarian Khow Suey Recipe

 

Khow Suey

Ingredients for the soup

Chopped vegetables - 2 cup

( I used carrot, bell pepper, zucchini, baby corn and mushroom)

Vegetable broth / stock - 3 cup

(add more or less according to the thickness you want)

Coconut milk - 2 cups

Slightly crushed lemon grass stem - a finger size

Chopped ginger and garlic - 1 tsp

Dry red chilies -2

Slit green chilies - 2

Gram flour / Besan - 1 tsp

(diluted in some broth)

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Jeera powder - 1/4 tsp

Soy sauce - 2 tsp

Sugar - 1/2 tsp

Sesame oil - 1 tsp

Burmese Khow Suey

Other ingredients for garnish

Cooked noodles 

Fried garlic till brown

Fried onion till brown

Chopped spring onions

Chopped coriander leaves

Chilly flakes

Lemon wedges

Crushed peanuts

( Add all the above ingredients as needed)

Method

Heat oil in a pan and add the ginger, garlic, red chilies and green chilies sauté till color changes.

Add the vegetables and sauté, add the broth soy sauce, sugar, salt, dry powders, lemon grass and cook in low flame till vegetables are cooked.

Add the dilute gram flour and give a boil , reduce the flame and add the coconut milk and give a boil and switch off the stove.

Do not boil the soup too much. Gram flour is added so that the coconut milk will not curdle .

Switch off the flame and discard the lemon grass stem , add 1 tsp lemon juice and mix.

Khao Soup

Serving

Take a wide bowl place some cooked noodles pour the soup on top and garnish with fried garlic, fried onions, spring onions, coriander leaves, chilly flakes, crushed peanuts and a lemon wedge.

Mix and enjoy hot!

Note:

Meat eaters can add chicken to the soup.

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Hyderabadi Marag Recipe / Marag Recipe Hyderabadi / Hyderabadi Soup Recipe / Spicy Hyderabadi Mutton Soup

Hyderabadi Marag

Ingredients

Mutton with bones - 200 grams

Ginger and garlic paste - 1 tsp

Salt to taste

Pepper powder - 1 tbsp

Sliced onion - a handful

Chopped mint and coriander leaves - a handful

Green chillies - 4

Water as needed ( around 5 cups)

Cashew nuts and Almonds - each 5

(soak it in 1/4 cup warm milk and grind to a fine paste)

Ghee - 2 tbsp

Spices

Whole black pepper - 1 tsp

Cardamom - 3

Cloves - 4

Cinnamon - 1 small piece

Bay leaf - 1

Shajeera - 1 tsp

Kebab chini / Tailed pepper - 1/2 tsp

( if you don't have then add 1/4 tsp garam masala or allspice powder)

Method

Heat ghee in a pressure cooker fry onions till light golden brown.

Add the mutton and roast till the pieces changes its colour, add the ginger /garlic paste and the spices.

Sauté for few more minutes and pour water as needed, salt , pepper powder and few mint leaves.

Pressure cook in low flame for about 30 minutes till mutton is soft.

Cool and open the lid pour the ground cashew/almond paste, green chillies, mint leaves , coriander leaves and boil for few minutes and switch off the stove.

Garnish with mint/coriander leaves and sprinkle some pepper powder on top and serve hot with bread or enjoy just like that.

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Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

Purple Cabbage Soup

Ingredients

Red cabbage chopped - 1/2 of a medium sized cabbage

Chopped onion - 1/2

Chopped garlic - 3

Bay leaf - 1

Jeera/ Cumin seeds - 1 tsp

Oil - 3 tsp

Salt and pepper to taste

Water or Vegetable stock - 6 cups

(add more or less according to the thickness you want)

Cream - 2 tbsp

Purple Cabbage Soup

Method

Heat oil in a pan add bay leaf, cumin, onion and garlic sauté till the onions are transparent.

Add the cabbage and sauté for a minute, pour 4 cups of water/stock and cook till cabbage is soft.

Switch off the flame and let them cool completely. Remove the bay leaf and grind the mixture to a very smooth mixture.

Pour the ground mixture into a pan add remaining stock, salt to taste and bring it to a boil.

Switch off the stove add pepper powder mix in cream and serve hot.

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Broccoli Leaf Soup / Healthy Broccoli Leaf Soup - Easy Soup Recipes

Broccoli Leaf Soup

Ingredients

Broccoli leaf - 1 large

( remove vein and stalk,chop the leaves finely)

Chopped garlic - 4

Chopped onion - a handful

Olive oil - 1 tsp

Salt and Pepper powder to taste

Crushed Italian seasonings - 1/4 tsp

Butter - 1 tbsp

All purpose flour - 1 tsp (heaped)

Milk - 3 cups

Stock - 1 cup

Cream - 1/8 cup

Cheese of your choice for garnish

Chilly flakes as needed for garnish

Method

Heat 1 tsp of olive oil in a pan fry onion,garlic and chopped broccoli leaves until leaves are wilted.

Switch off the stove and cool then put it into a blender and grind to a smooth mixture,keep it aside.

Heat a pan add butter once its melted add the flour and in low flame fry till raw smell has disappeared.

Pour the water,stock and the ground mixture,keep stirring continuously and cook in low flame till well combined.Give a boil and switch off the stove.

Filtering the soup is optional , add the salt,pepper powder,Italian seasonings and the cream mix and serve hot garnished with some chilly flakes and cheese on top.

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Attukal Soup Recipe / Mutton Leg Soup / Lamb Trotters Stew - Soup Recipes

Attukal Soup

Ingredients to be pressure cooked

Mutton legs chopped - 2

Whole black pepper - 1 tsp

Salt to taste

Fennel powder - 1/4 tsp

Chopped ginger - 1 tsp

Chopped garlic - 10

Curry leaves few

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water as needed

( I used 5 cups water)

Chopped onions - a handful

Tomato chopped - 1 small ( optional)

Sesame oil - 1 tsp

Other ingredients

Crushed pepper powder to taste

Mint leaves chopped - 6

Coriander leaves chopped few

Curry leaves - few

Method

Heat oil in a pressure cooker saute onion,ginger,garlic,few curry leaves tomato till colour changes.

Add the mutton legs and saute till the legs are slightly roasted.

Add the salt,whole pepper,jeera powder,coriander powder,turmeric powder and fennel powder,pour needed water and pressure cook till one whistle and simmer for 30 minutes and Switch off the stove.

Add pepper powder,mint,curry and coriander leaves and serve hot!

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Manathakkali Keerai Soup / Manathakkali Keerai Clear Soup / Black Nightshade Soup

Manathakkali Soup

Ingredients
Manathakkali keerai - 1/4 cup
Masoor dal or Thoor Dal - 1 tbsp heaped
Pepper - 1 tsp
Cumin/Jeera - 1/2 tsp
Somph/Fennel seeds - 1/4 tsp
Tomato - 1 small
Chopped onion - 1 tbsp
Garlic - 3
Ginger a small piece
Water - 3 cups
Salt to taste
Turmeric powder - a generous pinch
Tempering
Ghee - 1/4 tsp
Manathakali leaves chopped few
Method
Take a pressure cooker add all above ingredients and pressure cook till soft.
Cool the mixture mash or pulse once and then filter the soup.

Heat ghee in a pan and saute the manathakali leaves for a minute.
Add seasoning to the soup garnish with sauted leaves and serve them hot.

Note:

a) Manathakali leaves has a slight bitter taste so if its too strong for you then don't blend just filter add seasonings and drink.

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Broccoli Cheddar Soup Recipe / Panera's Broccoli Cheddar Soup / Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients

Vegetable stock - 3 cups

Chopped broccoli - 2 cups

Shredded carrots - 2 cups

Hot Milk or Half and Half Milk - 2 cups

Nutmeg - a pinch

Salt and pepper to taste

Paprika powder - 1 tsp

Chopped onion - a handful

Chopped garlic - 6

Butter - 2 tbsp

All purpose flour - 2 tsp (heaped)

Cheddar cheese - 1 & 1/2 cups

Method

Heat butter in a pan add onion and garlic and saute till color changes. Add the flour and sauté till raw smell disappears.

Reduce flame pour the stock little by little and whisk quickly to avoid lumps.

Add the carrots,broccoli,salt,pepper powder, nutmeg powder , paprika powder and simmer for 6 to 8 minutes.

Now add the milk or half and half milk and mix well till combined.

Do not boil they may curdle,switch off the stove.

Add the cheddar cheese mix till melted and serve hot.

Note:

a) If milk is added you can boil till combined if half and half is added do not boil ,there are chances to curdle.

b) Add cheddar cheese according to your taste.

c) Add more reduce the vegetables according to your taste.

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Tomato Basil Soup / Creamy Tomato Basil Soup / Rich and Creamy Tomato Basil Soup Recipe- Healthy Soup Recipes

Tomato Basil Soup

Ingredients
Chopped small vine tomato - 10
Chopped onion - a handful
Chopped garlic - 3
Fresh basil leaves - 20
Salt and pepper to taste
Sugar - 1/2 tsp
Half & Half cream/Heavy whipping cream - 1/2 cup
Water/broth as needed
Olive oil or butter - 1 tsp
Method
Heat oil /butter in a pan add onion and garlic saute for 2 to 3 minutes.
Add the tomatoes,seasonings and sugar saute till tomatoes are soft.
Pour the water/broth and cook in low flame for 20 minurtes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender along with fresh basil leaves till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.

I usually don't heat it once heavy cream is added.
Serve them warm.

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Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

Ragi Rasam

Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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Ragi Soup / Finger Millet Soup / Ragi Vegetable Soup / Vegetable Ragi Soup

Ragi soup

Ingredients

Ragi flour - 1 & 1/2 tbsp

( Dilute the flour with some water)

Mixed vegetables of your choice - 1 cup

( I used carrot,peas,beans,cauliflower)

Chopped onions - 2 tbsp

Chopped garlic - 1

Salt and pepper to taste

Water - 4 cups

(add more if you want a thin soup)

Chopped coriander leaves for garnish

Jeera - 1/2 tsp

Oil - 1 tsp

Method

Heat oil in a pan temper with jeera.Add onions and garlic saute till light brown.

Add the vegetables saute for a minute, pour water add salt and simmer till vegetables are cooked.

Pour the diluted ragi flour and mix well.Cook in low flame till raw smell has disappeared.

Switch off the stove add pepper powder and garnish with coriander leaves and serve hot.

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Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes

Murungaikai Rasam

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Red chillies - 1

Murungai keerai / Drumstick leaves - 1 tbsp

Hing - 1/4 tsp

Ingredients to powder

Oil - a drops

Thur dal - 1 & 1/2 tsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Coriander seeds - 1 tsp

Curry leaves - 5

(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)

Other Ingredients

Large ripe tomato - 1

(grind or crush with you hand)

Drumstick - 1 large

( cut into finger size pieces)

Salt to taste

Crushed garlic - 2

Turmeric powder - 3/4 tsp

Method

Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.

Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.

Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.

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Roasted Red Bell Pepper Soup / Red Pepper Soup Recipe / Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

Olive oil-1tsp
Chopped garlic-2

Chopped carrots - a handful

Chopped red bell pepper-1 large
Chopped onion - a handful

Fresh basil leaves - 5
Salt & Pepper to taste
Italian seasonings -1/4tsp

Water or stock as needed

Shredded cheese for garnish

Roasted Red Bell Pepper Soup

Method

Heat oil in a pan saute garlic,onion,basil leaves,carrots & bell pepper till they are slightly brown.

Cool completely and blend to a smooth liquid. Strain the soup, this step is optional.
Transfer the liquid to a pan and pour required amount of water or stock and seasonings, give a boil and switch off the stove.
Garnish with some shredded cheese and serve hot!

Note:

You can roast all the vegetables in oven too and make this soup.

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Mint Rasam / Pudhina Rasam / Pudina Rasam / Mint Leaves Rasam

 

Mint Rasam 

Tempering ingredients

Ghee - 1 tsp

Mustard seeds - 1 tsp

Methi seeds - 10

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Chopped fresh mint leaves - 2 tbsp or a handful

Chopped ripe tomato - 1

Slit green chillies - 2

Garlic - 2

Diluted tamarind juice - 1/2 cup

Water as needed

Salt to taste

Turmeric powder - 1/2 tsp

Ingredients roasted and ground to a coarse mixture

Black pepper - 1 tsp

Jeera - 3/4 tsp

Thur dal - 1 tsp

Coriander seeds - 1 tsp

Oil - a drop

(Fry all above ingredients till light brown.Cool and grind to a coarse mixture along with garlic and mint)

Method

Heat ghee in a pan and temper it with above ingredients.

Add slit green chillies and tomato saute till tomatoes are soft.

Add the tamarind juice,ground mint mixture,salt,turmeric powder and water as needed.

Give a boil and switch off.

Garnish with mint leaves and serve as soup or with rice.

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Paruppu Urundai Rasam / Lentil Dumplings In Rasam / Lentils Balls Soup

Paruppu Urandai Rasam

Ingredients for Paruppu urandai/Lentil balls
Thur dal / Pigeon peas - 1/3 cup
Channa dal - 1/3 cup
Red chillies -1
Salt to taste
Jeera/Cumin seeds- 1/4 tsp
Hing a pinch
Method
Soak both the dal and red chillies in water for 3 hours.
Drain out the water completely and grind to a semi coarse thick paste by sprinkling very little water.
Do not add too much water while grinding the mixture should be a thick paste.
Add salt and jeera mix it well.
Divide the portion into small balls and keep it aside.
If you are not confident in dropping the balls directly into the boiling rasam thinking they will break then just steam these balls and then add to the prepared rasam.
Ingredients for the rasam
Tamarind a small lemon size
( Soak it water and squeeze out the juice,dilute with 2 cups of water)
Chopped tomato - 2
Slit green chillies - 1
Crushed garlic - 1
Rasam powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Hing a pinch
Salt to taste
Chopped coriander and curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Methi seeds - 5
Method
Heat oil in a pan and temper it.Add the crushed garlic,slit green chillies and tomatoes.
Saute for a minute and pour the diluted tamarind juice,turmeric powder,rasam powder,hing and salt.
when it starts to boil reduced the flame and add the lentil balls and cook till balls are cooked and they float on top.
Switch off the stove and garnish with curry & coriander leaves.
Best served with plain rice.

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Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes

Avocado Soup

Ingredients
Avocado - 1

( scoop out the flesh)
Olive oil - 1/2 tsp
Chopped garlic - 2
Chopped spring onion or chopped onions -2tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil - 1/2 tsp (optional)

Method

Heat oil in a pan fry garlic,basil & spring onion till raw smell has disappeared. 

Cool and blend this along with avocado to a smooth paste.

Heat milk,stock,salt and pepper till hot and switch off the stove.
Dilute the blended mixture into the milk  and stir well.
Just before serving drizzle some olive oil and serve hot.

Note:

If serving for kids sprinkle some cheese & serve it hot.



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Chettinad Cauliflower Rasam / Chettinad Cauliflower Soup / Cauliflower Rasam / Rasam Recipes

Chettinad Cauliflower Rasam

Tempering ingredients
Ghee - 2 tsp
Fennel seeds - 1/8 tsp
Cinnamon - a tiny small piece
Cloves -1
Mustard - 1/8 tsp
Other ingredients
Cauliflower pieces - 1 cup
Cooked thur dal - 1/4 cup
Water as needed
Tamarind - a lime size piece
( soak it in water and extract juice)
Salt to taste
Pepper powder - 1 tsp
( or crush and add)
Jeera - powder - 1 tsp
( or crush and add)
Chopped tomato - 1 small
Crushed garlic - 2
Slit green chilies - 3
Chopped curry and coriander leaves - few
Method
Heat ghee in a pan temper it with above ingredients.
Add the garlic,tomato,few curry leaves,slit green chilies and cauliflower saute for a minute.
Add salt,turmeric powder,tamarind juice and water as needed,cook till cauliflower is done
Add the cooked thur dal,pepper powder and jeera powder just give a bowl and switch off the stove.
Garnish with curry and coriander leaves.
Serve with rice or drink like a soup.

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Roasted Pumpkin Soup / Roasted Yellow Pumpkin Soup / Pumpkin Soup

Roasted Pumpkin Soup

Ingredients
Yellow pumpkin skin removed and cut into cubes - 3 c4 cups
Onion powder - 1 tbsp
( If using freshly chopped onion then add a handful )
Garlic powder - 1 tsp
( if using freshj garlic then add 2 cloves)
Chopped celery - 1 tbsp
Salt to taster
Water/stock/broth as needed
Italian spice mix - 1/2 tsp crushed
Olive oil - 3 tsp
Method
Heat oil in a pan add the pumpkins and roastill light brown on all sides.Switch off the stove and add the celery,onion and garlic mix and let it cool completely.
Take a blender and blend to a smooth liquid,transfer to a pan add stock to the thickness you want add salt,Italian spice mix and give a boil and switch off the stove.
Garnish with some chilly flakes,herbs mix and few drops of olive oil and serve hot !

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Inji Rasam / Ginger Rasam - Rasam Recipes

Inji Rasam

Ingredients fried in oil and ground to a smooth paste
Pepper - 3/4 tsp
Channa dal - 1/2 tsp
Thur dal - 1 tsp
Coriander seeds - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 1
Methi seeds - 4
Curry leaves 4
Chopped tomato - 1/4 cup
Chopped ginger pieces - 1 tbsp heaped
Oil - 1/2 tsp
( Heat oil in a pan add all above ingredients and fry till light brown,do not burn them.Cool and grind to a smooth paste)
Tempering
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing - 1/4 tsp
Other ingredients
Chopped tomato - a handful
Turmeric powder - 1/4 tsp
Tamarind a tiny piece
( soak it in water)
Chopped curry and coriander leaves few for garnish
Water as needed.
Jaggery - 1/8 tsp
Salt to taste
Method
Take a bowl add the soaked tamarind piece,chopped tomato,ground paste,jaggery,salt,turmeric powder and pour water as needed to dilute.Heat ghee in a pan and temper it with above ingredients.
Now pour the diluted mixture and bring it to a boil.
Switch off the stove add the curry and coriander leaves.
Enjoy with hot rice or drink it hot like a soup!

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Mushroom Soup / Clear Mushroom Soup / Chinese Clear mushroom Soup / Kalan Soup- Easy Soup Recipes

Mushroom Soup

Ingredients
Button mushrooms sliced - 15
Salt and Pepper powder to tasre
Chopped spring onions - 1/4 cup
Soy sauce - 1 tbsp
White vinegar - 1 tsp
Water or Broth - 6 cups
Ginger and garlic paste - 1/4 tsp
Sesame oil - 1 tsp
Corn flour - 1 tsp ( optional)
( diluted with 2 tbsp of water)

Clear mushroom soup

Method
Heat oil in a sauce pan add some spring onions and saute,next add the ginger /garlic paste and saute till raw smell has disappeared.
Add the sliced mushrooms and saute for a minute.
Pour the water/broth add soy sauce,vinegar and seasonings,simmer the soup for 5 minutes.
Lastly add the diluted corn flour mix and give a boil.
Switch off the stove garnish with spring onions and serve hot.


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