Saturday, March 28, 2009

~*~Nimki Veg | Non Spicy |~*~

Nimki Veg | Non Spicy |

Ingredients :( Serves 4 )

2 cups Flour (maida)

1/2 tsp Kala jeera

Oil to fry

1 tsp Salt 
 Method :

Knead the flour with a tablespoon of oil, kala jeera, salt and water. Divide into ten to twelve balls. First roll out very thinly into big puris. Then fold in half and roll gently. Fold again in half. Do this thrice carefully. Heat the oil in a deep frying pan and deep-fry one by one taking care that they do not turn red. It should be of light biscuit colour. Drain onto a kitchen paper. Cool and store in an airtight container. It will keep for a few days.

Sunday, March 1, 2009

~*~Cucumber Soup~*~

Cucumber Soup


2 Cucumber 
1 Onion 
1 Potato 
1 cup Milk 
1 tbsp Butter 
Coriander leaves, chopped 
1 tsp Black Pepper powder 
Salt and Sugar to taste 


Peel off onion, potato, cucumber and cut into small pieces. 
Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4minutes. 
Add black pepper powder. 
Add 3 cups water and bring it to boil. Reduce the heat and cook till tender. 
Add sugar and salt. 
On cooling, blend it in an electric blender with milk. 
Pour soup in individual bowls garnished with coriander leaves. 
Serve hot or Keep it in freezer and serve chill. Both taste good. 

Tip: Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired. 

~*~Carrot Soup~*~

Carrot Soup


1 cup Milk 
3 tbsp Butter 
1 large Onion 
3 cups Water 
1 tsp Garlic paste 
2 tsp Lemon juice 
2 tsp Tomato paste 
½ tsp ground Cumin 
10-12 Carrots, sliced 
¼ cup Potatoes, diced 
Salt and pepper to taste 
½ tsp Coriander powder 
Coriander leaves for garnishing 


In a large saucepan melt butter 
Add the onion and garlic and fry on medium low heat. 
Add the carrots and fry (do not to brown). 
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil. 
Cover and simmer gently for 30 minutes. 
Blend in a food processor. 
Pour the soup in a clean pan, add milk and slowly bring to boil. 
Garnish and serve immediately.

Serves: 4 

Tip: Vegetables added to a soup taste better if you sauté them in a little butter first. 

~*~Chicken and Coconut soup~*~

Chicken and Coconut soup


4 slices Ginger 
3 tbsp Fish Sauce 
¼ cup Lemon juice 
4 cups Chicken stock 
1 tsp fresh Lemon zest 
1 tbsp Red Chilli paste 
2 tbsp light Brown sugar 
Grated zest of 1 large Lime 
Coriander leaves to garnish 
500 gm boneless, skinless Chicken 
450 ml unsweetened Coconut Milk 
250 gm white Mushrooms, thinly sliced 


In a large sauce pan, combine the chicken stock, ginger, lemon zest (the yellow outer rind of the lemon that contains the fruit's flavor and perfume) and grated lime zest. 
Place over medium heat and slowly bring to a boil. Boil for 1 minute. 
Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer. 
Add the lemon juice, fish sauce, brown sugar and chille paste. Mix well and simmer for 5 minutes. 
Add the chicken pieces and simmer until tender, for about 5 to 8 minutes, add the mushrooms and simmer until tender, about 3-4 minute. 
Serve in bowls. Garnish with coriander leaves.

~*~Chicken and Palak Soup~*~

Chicken and Palak Soup


1 tbsp Ghee 
2 tsp Cumin seeds 
8 Curry leaves, torn 
250 ml Boiling Water 
1 tbsp Ginger, grated 
1 tsp ground Turmeric 
2 tsps Coriander seeds 
½ tsp Fenugreek seeds 
1.25 litres Chicken stock 
2 pods of Garlic, crushed 
300 gms Onions, chopped 
2 tsp Black Mustard seeds 
400 gms Potatoes, chopped 
2 tbsp Tamarind concentrate 
2 dried Red Chillies, chopped 
Tiny pinch Asafoetida powder 
1 kg Spinach, rougly chopped 
100 gms Coconut Milk powder 
200 gms Masoor daal (Red Lentils), rinsed, drained 


Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed. 
Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly. 
Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute. 
Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes. 
Using a handheld mixer, blend soup mixture until pureed. 
Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through. 

Tip: Prepare cold soups with degreased chicken stock.