Mutton Clear Soup

Print Recipe

Mutton Clear Soup

Ingredients:

250 gram Mutton Bones

1 Medium Onion (finely chopped)

1 Bay leaf

2-3 Cloves

6-8 Black Pepper

2 tsp Ginger Garlic Paste

Pinch of Turmeric Powder

½ tsp Red Chilly Powder

¼ tsp Black Pepper Powder

1 tbsp Lemon Juice

Few Coriander Leaves

1 tbsp Pure Ghee [Clarified butter]

Salt to taste

Method:

Wash the bones properly and keep aside. Heat ghee in a pressure cooker, to that add black pepper corns, cloves and bay leaf.  When they splutter, add onion. Sauté onion till it turns translucent. Now add ginger-garlic paste and Sauté over medium flame. Add turmeric powder, red chilly powder; add the mutton bones and sauté for 2-3 minutes. Add 2-3 cup of water and salt as per taste. Mix well and pressure cook. (1 whistle and 15 minutes simmer on slow flame). Turn off the heat and wait for the pressure to release on its own. Sieve the soup in serving bowl. Adjust salt as per taste and add lemon juice. Sprinkle pepper powder and garnish with coriander leaves. Serve hot.

मटन का शोरबा

सामग्री:

250 ग्राम मटन हड्डी

1 मध्यम प्याज (बारीक कटा हुआ)

1 तेज पत्ता

2-3 लौंग

6-8 काली मिर्च

2 छोटे चम्मच अदरक लहसुन का पेस्ट

हल्दी पाउडर की चुटकी

½ छोटा चम्मच लाल मिर्च पाउडर

¼ छोटा चम्मच काली मिर्च पाउडर

1 बड़ा चम्मच नींबू का रस

कुछ हरा धनिया

1 बड़ा चम्मच शुद्ध घी [कई मक्खन]

नमक स्वाद अनुसार

विधि:

ठीक से हड्डियों को धो लें और अलग रख दें। एक प्रेशर कुकर में घी गरम करे।उसमे काली मिर्च, लौंग और तेज पत्ता डाल दे। जब वह तड तड ने लगे तो उसमें कटी प्याज डाल कर भूरा होने तक पकाएं। फिर अदरक - लहसुन पेस्ट डाल कर मध्यम आँच पर दो मिनट फ्राई करें। हल्दी पाउडर, लाल मिर्च पाउडर और मटन की हड्डियों को डालकर 2-3 मिनट के लिए भून लें। 2-3 कप पानी और स्वाद के अनुसार नमक के मिलाकर अच्छी तरह मिलाले और प्रेशर कुकर में पकाएं ।(1 सीटी और 15 मिनट धीमी आंच पर)। आंच बंद करें और अपने दम पर दबाव रिहा होने तक प्रतीक्षा करें। परोसने वाली कटोरी मे शोरबे को छान लें। स्वाद के अनुसार नमक ठीक करें और नींबू का रस मिलाये। काली मिर्च पाउडर छिड़क कर और हरा धनिये के साथ गार्निश करे और गरमा गरम परोसें।

Tomato Soup

Tomato Soup

 Ingredients:

1 kg Tomatoes (chopped)

1 onion (Chopped)

2 bay leaves (tej patta)

1 star anise (badyan)

1½ tbsp Butter

1 tbsp All purpose flour [maida]

1 tsp Sugar/Sugar substitute

1 tsp Black pepper powder (freshly Ground)

1 tbsp Fresh cream (optional)

1 tbsp chopped Coriander leaves

Salt to taste

Method:

Heat 1 tbsp butter in a pressure cooker and add star anise and bay leaves, after a minute add the chopped onion. Sauté  the onion till they are soft and translucent. Now add the chopped tomatoes along with 1½cup of water and pressure cook them. After the mixture cools discard the star anise and bay leaves. Puree the mixture in a blender. Strain the puree to remove seeds and skin of tomatoes. Heat ½ tbsp butter in a pan to that add the all purpose flour and sauté for a minute on low heat. (stir frequently). Now add the strained puree in small quantities to avoid formation of lumps. Add sugar substitute/ sugar, black pepper powder and simmer for 2-3 minutes. Add fresh cream just before serving. Garnish with chopped coriander leaves. Serve hot with croutons.

Pumpkin Soup

Print Recipe

 

Pumpkin Soup

 Ingredients:

500 gms Red Pumpkin (peeled & cut)

1 Onion (finely sliced)

4 Garlic cloves (chopped)

½ tsp Ginger (grated)

½ tsp Cumin powder [jeera]

½ tsp Black pepper powder

½” piece Cinnamon [dalchini]

½ Cup Milk (low fat)

2 tsp Butter/Olive oil

1 tsp chopped Coriander leaves

Salt to taste

Method:

Heat oil in a pan; add cinnamon and onion and sauté till the onion is soft and translucent. Add chopped garlic and sauté for a minute. Now add the cut pumpkin, grated ginger and 2 cups water and cook till the pumpkin is tender and done. Cool the mixture and remove the cinnamon stick. Transfer the mixture to a food processor and blend it until it turns into a smooth texture. Pour the smooth puree back into the pan and add milk (adjust the consistency by adding water). Simmer on medium heat and now add cumin and pepper powder. Add salt as per taste and cook on low heat for a minute. Garnish with chopped coriander leaves and serve hot.

 

Spinach Soup

Spinach Soup

2 medium bunch fresh spinach

2 tbsp unsalted butter

4 garlic Cloves (chopped)

1 bay leaf

1½ cup milk

1 medium onion (finely chopped)

2 tbsp fresh cream

1/4 tsp white pepper powder

Salt to taste

Method:

Blanch the spinach leaves and immediately dip the spinach leaves into cold water to arrest further cooking. Drain and chop the spinach leaves, keep aside. Heat the butter in the pan and add bay leaf, garlic and chopped onion. Sauté till the onion becomes soft and translucent. Add the chopped spinach leaves and sauté for 3-4 minutes or till the leaves turn soft . Stop cooking and cool the mixture. Remove the bay leaf and puree the mixture into the blender to make a smooth paste, add 1½cup milk while blending. Add extra milk to adjust the consistency of the soup. Pour the mixture again in the pan and let it come to a boil, add salt as per taste and simmer the soup for 2-3 minutes. Add fresh cream. White pepper and give it a stir. Serve warm.