Spinach Potato Cauliflower Soup / Healthy Soup Recipes / Instant Pot Soup Recipes

 

Spinach Potato Cauliflower Soup

Ingredients

Chopped cauliflower - 2 cups

Chopped spinach - 2 cups

Chopped medium size Potato - 1

Vegetable stock - 5 cups

(or add according to the consistency you want)

Milk - 1 cup

Salt and pepper to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chillies - 2

Chopped garlic - 4

Italian seasoning - 1 tsp

Butter or Olive oil - 1 tbsp

Instant Pot Spinach Potato Cauliflower Soup

Method

Set instant pot to sauté mode pour oil add onion, green chillies and garlic sauté till colour changes.

Add the vegetables and saute for a minute add salt , pepper powder, turmeric powder and mix.

Pour the vegetable stock, close with the lid vent closed and cook in soup mode for 30 minutes.

Allow the pressure to release naturally open the lid carefully add milk and Italian seasonings and mix.

Using hand blender puree until desired consistency.

Serve hot with bread crotons , grated cheese or some fresh cream drizzled on top.

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Thandai Recipe / Holi Drink Recipe / Homemade Thandai Recipe / Indian Festival Drink Recipe / Spiced Drink with Saffron and Dry Fruits

Thandai

Ingredients

Hot or Cold Milk - 1 cup

Sugar as needed

Thandai Powder - 1 tbsp or as needed

Saffron to garnish

Method

Mix the required amount of ground powder & sugar into hot or cold milk.

Mix and rest for 10 minutes for the flavours to get into the milk. Filtering is optional.

Pour it into a glass & garnish it with saffron strings and serve.

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Thandai Powder Recipe / Thandai Powder Mix Recipe / Homemade Instant Thandai Powder Recipe / Thandai Masala Powder Recipe

Thandai Powder

Ingredients ground to a smooth powder

Almonds -15

Cashew nuts-1 tbsp

Melon seeds / Char magaz -1tbsp

Poppy seeds -1 & 1/2 tsp

Fennel powder-1/2 tsp

Whole black pepper - 1/8 tsp

Cardamom - 6

Dry rose petals - 1 tbsp

Saffron strings - a generous pinch

Sugar - 1 tbsp

Method

Dry roast all above ingredients except sugar and saffron till just warm, switch off the stove and let it cool completely.

Take a mixi jar add sugar, saffron and the dry roasted ingredients, grind to a fine powder and store it in fridge in a clean jar.

Mix 1 tbsp of the mixture and sugar to your taste into hot or cold milk , rest for 10 minutes for the flavours to get into the milk and serve. 

Filtering the mixture is optional.

Thandai Drink Recipe Click HERE

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Curd Rice with Pickles - Summer Special Recipes

 

Curd Rice With Pickles

Curd Rice 

Neer Nellikai 

Avakai

Mor Milagai

Tomato Pickl;e

Nartangai

Chingari Paneer Recipe / Paneer Chingari Recipe / Street Style Paneer Chingari - Paneer Recipes

Paneer Chingari

Ingredients for the gravy

Chopped paneer - 1/2 cup

Milk - 1 cup

( Grind 1/2 cup paneer with 1 cup milk to a fine paste, keep it aside)

Salt to taste

Turmeric powder -1.4 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/4 tsp

Kastoori methi - 1/2 tsp

Oil - 1 tbsp

Jeera - 1 tsp

Chopped onion - a handful

Chopped spring onions - a handful

Chopped green chillies - 4

Chopped ginger and garlic - 1 tsp each

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a wide pan temper it with jeera.

Add the onion, green chilies, ginger, garlic, coriander leaves, kastoori methi and spring onions sauté till colour changes. Slightly mash the mixture using a potato masher.

Lower the flame and add the kitchen king masala, salt, pepper powder and coriander powder mix well. Pour some water and cook till raw smell has disappeared , pour the paneer mixture and little water , cook till the gravy is thick.

Lastly add some garam masala, sugar and pepper powder mix and switch off the stove. Transfer the mixture into a plate.

Ingredients to sauté paneer

Paneer cut into infer size - 15 pieces

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Pepper powder - 1/4 tsp

Sesame seeds - 1 tsp

Chopped dry red chilies - 3

Kashmiri red chilly powder - 1 tsp

Kastoori methi - a generous pinch

Chingari Paneer

Method

Heat oil and butter in a tawa add the red chillies and sesame seeds fry till they splutter.

Add the paneer fingers, salt, pepper powder, kashmiri red chilly powder and kastoori methi gently saute till well combined. Do not over fry as paneer till harden. Switch off the stove.

Gently remove the fried paneer mixture and place it on top of the prepared gravy.

Garnish with chopped onions and coriander leaves.

Serve them with roti or rice.

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Gur Ka Sharbat Recipe / Jaggery Juice Recipe / Perfect Summer Drink Recipes / Jaggery Summer Drink / Gud Ka Sharbat Recipe

Gur Ka Sharbat

Ingredients

Grated jaggery - 1/4 cup

Black salt - 1/2 tsp

Ginger powder - 1/2 tsp

Fennel seeds - 1/2 tsp

Black pepper powder - 1/2 tsp

Mint leaves - 8

Cardamom - 2

Soaked sabja / basil seeds - 1 tsp

Medium size lemon - 1/2

Water 2 cups or as needed

Ice cubes few

Method

Take a mixi jar add all the above ingredients except sabja seeds. lemon juice, ice cubes and water, crush them to a coarse mixture.

Pour water and blend well, filtering is optional. Mix the sabja seeds, lemon juice add ice cubes, pour into a glass and serve cold.

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Vazhakkai Podi Recipe / Raw Plantain Podi Recipe / Valakai Podi Recipe / Raw Banana Podi Recipe / Spicy Plantain Crumble Recipe - An Easy Side Dish For Rice

Vazhakkai Podi

Ingredients

Vazhakkai / Raw plantain / Raw banana - 1 medium size

Salt to taste 

Turmeric powder -1/4tsp

Chopped curry leaves few 

Sesame oil -2tsp

Ingredients dry roasted and ground to a semi coarse powder

Coriander seeds -1 & 1/2tsp

Channa dhal-1tsp

Methi-1/4tsp

Jeera-1/2tsp

Red chillies-2

Coconut - 1 tbsp

Hing - 1/2 tsp

(Dry roast all the above ingredients till light brown. Cool the mixture and dry grind to a semi coarse powder, keep it aside)

Method 

Steam the raw plantain with the skin till cooked.

Cool and peel the skin, grate the raw banana finely & put it in a bowl.

Now add the oil, salt ,curry leaves and the ground powder to the grated raw plantain & mix till well combined.

Serve it as a side dish for rice.

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Maddur Vada Recipe / Maddur Vade Recipe / How to make Maddur Vade - Udupi Recipes

Maddur Vada

Ingredients

Rice flour-1 cup

Fine white rawa / sooji -1/2 cup

Maida-1/4 cup

Hot oil -3 tsp

Chopped ginger -1/2tsp

Chopped green chillies-3

Chopped onion -1/4

Chopped curry & coriander leaves -1tbsp

Jeera-1tsp

Salt to taste

Hing -1/8tsp

Oil -to deep fry

Method

Add all above ingredients in a bowl pour the hot oil and mix till looks like bread crumbs.

Pour water little by little and form a stiff dough. Divide the dough into small balls.

Wet your fingers with water and press each ball on a plastic sheet to a semi thick disc.

Deep fry these in medium flame till crisp & golden brown on all sides.

Remove on a kitchen towel & serve hot as a tea time snack

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Sourashtra. Kulambu Podi Recipe / Ounty Bhurko Recipe / Sourashtra Kulambu Powder Recipe

Sourashtra KUlambu Podi

Ingredients

Coriander seeds / Dhania - 1 cup

Dry red chilies - 1/2 cup

Channa dal - 1/4 cup

Black urad dal with skin - 1/4 cup

Sona masoori rice - 1/4 cup

Methi seeds - 2 tsp

Turmeric powder - 1 tbsp

Method

Dry roast each item separately till colour changes, do not over fry and burn them. Do not fry turmeric powder. Cool the ingredients completely.

Dry grind to a fine smooth powder and store it in a clean jar.

This kulambu podi is used for all Sourashtra kulambu recipes.

Recipe for Sourashtra Poondhu Kulambu click HERE

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Sourashtra Poondu Kuzhambu Recipes / Losan Kolgar Recipe / Sourashtra Style Garlic Curry

Sourashtra Poondu Kulambu 

Tempering

Sesame oil - 3 tbsp

Whole black pepper - 1 & 1/2 tsp

Jeera - 1/2 tsp

Mustard - 1/2 tsp

Curry leaves few

Other ingredients

Tamarind - a small gooseberry size

( Soak it in hot water and extract the juice, pour some water and dilute)

Sliced garlic - 10

Salt to taste 

Sourashtra kulambhu podi - 2 tsp ( heaped)

Method

Mix the kulambu powder and salt into the tamarind juice and keep aside.

Heat oil and temper with above ingredients, add the garlic and fry till light brown.

Now pour the tamarind mixture and in low flame cook till oil separates and raw smell has disappeared.

This kulambu will thicken fast so add more water when diluting the tamarind juice.

Switch off the stove mix it with hot rice and enjoy!

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