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 Recipe / Healthy Roasted 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 roast till 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 !

Version 2

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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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Cabbage Kale Soup / Cabbage Soup / Simple Cabbage Soup - Healthy Soup Recipes

Cabbage Kale Soup

Ingredients
Chopped cabbage - 3 cups
Chopped onion - 1/4 cup
Chopped garlic - 3
Chopped cherry tomatoes - 8
Chopped kale leaves - 4
Salt and pepper to taste
Italian seasonings - 1 tsp
Olive oil - 2 tsp
Water or Vegetable stock - 5 cups
Method
Heat oil in a pressure cooker add onion and garlic,saute till onions are transparent.
Now add the cabbage,kale and tomatoes,fry for a minute.
Add the seasonings and water/broth pressure cook till vegetables are soft.
Cool open the lid and slightly mash the soup and serve hot.

Note:
You can make this soup in Instant Pot or Slow cooker too

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Tomato Soup / Basic Tomato Soup - Soup Recipes

Tomato Soup

Ingredients 
Diced large vine tomato -3
Diced small potato - 4
Diced carrot -1 small
Chopped garlic - 2
Diced onion - 1/4
Salt and pepper to taste
Hot milk - 1 cup
Vegetable broth or water - 2 cups
Italian seasonings - 1/4 tsp
Sugar - 1/4 tsp
Butter - 1/2 tbsp
Method
Heat butter in a pressure cooker add onion and garlic,saute till its light brown.
Add the carrot,potato and tomato saute till tomatoes are soft.
Add the seasonings and water/broth and pressure cook till soft.
Cool the pressure cooked ingredients & mash it well or blend it to a smooth mixture.
Strain the mixture transfer it into a pan add hot milk give a boil,adjust the seasonings.
Switch off the stove and serve it hot garnished with bread croutons.

Version - 2
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Tomato Soup

Ingredients
Large ripe tomatoes - 6 diced
Carrots - 1 small cut into cubes
Chopped onion - 1/4 cup heaped
Chopped garlic - 3
Cinnamon stick - a very small piece
( do not add too much otherwise the soup will have a strong cinnamon flavour ) 
Bay leaf - 1 small
Whole black pepper - 1/4 tsp
Salt to taste
Sugar - 1/4 tsp
Water as needed
Fresh cream ( optional) for extra richness as needed
Butter - 1 tbsp

Tomato Soup

Method
Heat butter in a pan add the bay leaf,cinnamon and black pepper stir.
Add the carrots onion,garlic and tomatoes saute for a minute.
Add salt and pour one cup of water and pressure cook till soft.
Cool and open the pressure cooker lid and strain out the liquid,discard the bay leaf and cinnamon.
Add the cooked tomato mixture into a blender and blend to a smooth liquid,strain this mixture.
Transfer the puree and the strained liquid to a pan add water if needed add sugar and give a boil.
Switch off the stove mix the cream if using and serve hot.
Note:
a) Once cream is added do not boil otherwise the soup will curdle.
b) You can garnish with bread croutons or cheese and serve.



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Hibiscus Rasam / Sembaruthi Rasam / Rasam Recipes

Hibiscus Rasam

Ingredients
Dried mexican hibiscus - 1/4 cup
( you can make with fresh red hibiscus too)
Water - 4 cups
Pepper powder - 1 & 1/2 tsp
Jeera powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves few
Hing - 1/4 tsp
Salt to taste
Jaggery - 1/4 tsp
Chopped tomato - 1 small
Slit green chillies - 2
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 1/8 tsp
Method
Pour water in a pan add turmeric powder,salt and the hibiscus flowers bring it to a boil,switch off the stove and filter it,keep it aside.
Heat ghee in a pan temper with mustard,methi seeds and hing,next add the slit green chillies and tomato.Saute till tomatoes are soft now pour the filtered hibiscus liquid and bring it to a boil and switch off.
Lastly add the jaggery few curry leaves and enjoy as a soup or mix with rice.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper powder,hing,salt,turmeric powder and tamarind juice,add water as needed.Bring this rasam to a boil and switch off the stove.
Garnish with curry leaves and serve hot with rice or drink like a soup.

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Rose Petals Rasam / Roja Rasam - Rasam Recipes

Rose Petals Rasam

Tempering
Ghee or Oil - 1 tsp
Mustard - 1/2 tsp
Methi - 6 seeds
Mor milagai - 1
Crushed garlic - 1
Other ingredients
Fresh red rose petals washed and chopped - 1 big flower
( paneer rose works best,as i don't have i have used red rose from my garden )
Thur dal - 1/4 cup
Cocktail tomato - 1
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Jeera powder - 1/4 tsp
Rose essence a tiny drop ( optional)
Lemon juice - 1 tsp
Curry and coriander leaves for garnish
Method
Take a pressure cooker add tomato,thur dal,turmeric powder and water,cook till soft.
Once cooled open the cooker and mash the mixture dilute with water and keep it aside.
Heat oil or ghee in a pan and temper with above ingredients.
Pour the dal mixture add jeera powder,pepper powder and salt as needed,
Switch off the stove once it starts to froth,do not boil.
Add the chopped rose petals,curry and coriander leaves and lemon juice and rose essence if using.
Mix and enjoy like a soup or mixed with rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

Marundhu Rasam

Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Luffa Soup / Loofah Soup / Nethi Beerakaya Soup / Peerkangai Soup - Healthy Soup Recipes

Luffa Soup

Ingredients
Chopped luffa/Nethi Beerakaya - 1 long
Chopped carrot - 1
Chopped onion - 1/2
Chopped garlic - 4
Chopped tomato - 1 small
Salt and Pepper to taste
Italian seasonings - 1/2 tsp
Dried basil - 1/8 tsp
Olive oil - 1 tsp
Water/Broth - 5 cups
Method
Heat oil in a pressure cooker fry onion and garlic till light brown.
Now add the luffa,tomato and seasonings fry till raw smell has disappeared.
Pour water and cook it in low flame for 20 minutes.After 20 minutes just give a whistle and switch off the stove.Cool the mixture mash it slightly with a potato masher.
Adjust seasonings and serve them hot garnished with coriander leaves.
Note:
a) If you are making it in instant pot saute everything in saute mode and pressure cook in soup mode for 30 minutes.
b) If using Indian peerkangai /Ridge gourd then remove the skin and use only the flesh for making this soup.
c) Same method instead of luffa i made with cabbage even that tasted excellent.

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Asparagus Soup / Cream of Asparagus Soup Recipe / Easy Cream of Asparagus Soup Recipe - Healthy Soup Recipes

Asparagus Soup

Ingredients
Butter/Olive oil - 3 tsp
Chopped onion - 1/2
Chopped garlic - 4
Lemon zest - 1/4 tsp
Chopped asparagus - 1 small bunch ( around 30 asparagus)
Salt and Pepper to taste
Italian seasonings - 1/4 tsp
Heavy cream - 1/2 cup
Water/Broth - 4 cups
For garnish
1 tbsp finely chopped asparagus tossed in butter
Grated cheese as needed.
Method
Heat oil/butter in a pressure cooker add onion and garlic saute for 2 to 3 minutes.
Add the chopped asparagus,seasonings and lemon zest saute till asparagus are soft.
Pour the water/broth and cook in low flame for 20 minutes.
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 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 the soup once heavy cream is added.
Garnish with cheese and chopped asparagus fried in butter and serve them warm.

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Garlic Soup Recipe / Roasted Garlic Soup Recipe - Healthy Soup Recipes

Garlic Soup

Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp

Garlic soup

Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of  the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.


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Sweet Corn Soup Recipe / Sweet Corn Vegetable Soup / Indo Chinese Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup

Ingredients
Canned sweet corn crushed - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
White vinegar - 1 tsp
Chopped vegetables - 1/2 cup
( i used peas,carrot and beans)
Chopped spring onions for garnish
Method
Take a wide pot add all above mentioned ingredients bring it to a boil.
Reduce the flame and cook till vegetables are cooked.
If you think the soup is thin and want to thicken it up then dilute 3 tsp of corn starch in some water and pour it into the soup and give a boil.
Adjust seasoning garnish with chopped spring onions and serve hot.

Vegetable Soup In Instant Pot
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Ingredients
Cream style sweet corn - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Chopped vegetables - 1/2 cup
( peas,carrot,cabbage,mushroom,beans)
Ginger and Garlic paste - 1/2 tsp
Chopped spring onions for garnish
Oil - 1 tsp

Method
Switch on saute mode in an instant pot pour oil.
Add onion,ginger and garlic paste saute for a minute.
Now add the chopped vegetables and fry for another minute.
Add salt and pepper powder,cream style corn and pour vegetable broth/stock.
Close lid and cook it on soup mode,natural pressure release once done.
Add soy sauce garnish with spring onions mix and serve hot.



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Mooligai Rasam / Herbal Rasam / Indian Herb Soup

Mooligai Rasam

Ingredients slightly dry roasted and finely powdered
Kandanthipilli - 1/2 small stick
Arisithipilli - 1 stick
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/4 tsp
Ajwain - 1/4 tsp
Chukku/Dry Ginger powder - 1/4 tsp
Athimadhuram - 1/2 small stick
( Dry roast slightly and fine powder them.These are herbs you will get it in Nattu Marundhu / Herb  Store)
Other ingredients
Chopped tomato - 1 large
Crushed garlic - 2
Thur dal water - 2 cups
( Cook thur dal in water,filter the water for rasam.Cooked dal can be used it for making sambar)
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Salt to taste
Curry and coriander leaves for garnish
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chilly - 1
Jeera - 1/4 tsp
Methi/Fenugreek seeds - 5
Method
Heat ghee in a pan and temper it with above ingredients.
Add tomato and garlic and saute for a minute pour the thur dal water.
Now add the salt,hing and the ground powder,bring it to a boil.
Switch off and garnish with curry and coriander leaves.
Enjoy this rasam with rice or drink it like a soup

Note:
a) This Rasam is very good for fever,cold,cough or body pain.

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