Soups and Dhals


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Menthi Pulusu

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Ingredients

  • 4 tsp Raw rice
  • 12 Red chillies
  • 3/4 tsp Fenugreek seeds
  • 2 big Onions
  • 2 tbsp Tamarind extract
  • 1 tbsp Jaggery
  • as required Salt
  • a few Curry leaves
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds

Directions For Cooking

  • Roast rice, fenugreek and red chillies each separately till golden and fine powder it.
  • Take water in a cooking pan add tamarind extract, salt, turmeric, jaggery and cook for few minutes. Add the powdered ingredients and stir to avoid lumps.
  • When gravy thickens add 3/4 of the raw onions and season with hot oil and mustard seeds. Remove from heat and add the remaining onions.
  • Garnish with curry leaves.

3 in 1 Dhal

Ingredients

  • 1/4 cup Black gram
  • 3/4 cup Green gram
  • 1/4 cup Bengal gram
  • 1/2 Onion
  • 1/2 Potato
  • 6 flakes Garlic
  • 1 tsp Ginger paste
  • 1/2 tsp Turmeric
  • 5 Green chillies
  • a little Oil
  • as desired Salt

Directions For Cooking

  • Soak all the dhals together in little water for about an hour then pressure cook along with all ingredients except garlic and oil for three whistles.
  • When done mash the dhals. Heat oil add garlic then season the spices then add mixture.
  • Serve hot with rice along with ghee.

Tomato Sambhar

Ingredients

  • 1/2 tsp Turmeric
  • 1/2 cup Gram dhal
  • 2 Tomatoes
  • a few curry leaves
  • a few coriander leaves
  • 1 tsp Cumin seeds
  • 7 Green chillies
  • 3/4 cup Finey chopped tomatoes
  • 2 tbsp Coconut

Directions For Cooking

  • Cook gram dhal in pressure cooker and mash well.
  • Heat butter or ghee and the ground paste of cumin seeds, green chillies, tomatoes and coconut, along with water. Boil till raw flovor goes away.
  • Garnish with coriander leaves and season with cumin and curry leaves.

Garlic Sambhar

Ingredients

  • 3 flakes Garlic
  • 1/2 Onion
  • 5 tbsp Tamarind paste
  • 1/4 tsp Corinder powder
  • 2 Onions
  • 3 Tomatoes
  • 3 tsp Pepper

Directions For Cooking

  • Heat oil add mustard seeds, fenugreek, asafoetida and curry leaveas. Add peeled garlic and chopped onions till brown in color.
  • Make a ground paste of onions and tomatoes along with coarsely powdered black pepper.
  • Add tamrind paste, salt and coriander powder with enough water. Boil till done.

Coconut Sambhar

Ingredients

  • 2 big Onions
  • 3 Tomatoes
  • 6 Green chillies
  • 1/2 tsp Turmeric
  • 3 tbsp Grated fresh coconut
  • 1 inch Cinnamon
  • 2 tsp Poppy seeds
  • 1 tbsp Roasted gram

Directions For Cooking

  • Heat little oil, season with mustard seeds, curry leaves and fenugreek. Add chillies, oinions and after sometime tomatoes.
  • Add water with salt and turmeric powder. Add ground pasteĀ  of coconut, cinnamon, poppy seeds, roasted gram dhal and cook till thickens.
  • Garnish with coriander leaves.

Green Gram Dhal Sambhar

Ingredients

  • 1/2 cup Green gram dhal
  • 3 small Onions
  • 5 Green chillies
  • 2 Tomatoes
  • 2 tbsp Tamrind extract
  • 1/4 tsp Turmeric
  • 2 tsp Sambhar powder

Directions For Cooking

  • Cook green gram dhal in pressure cooker for one whistle. Chop tomatoes and onions. Slit green chillies.
  • Heat oil add mustard seeds , onions, green chillies, tomatoes, salt and turmeric. Cook till half done add dhal, sambhar powder and tamarind paste. Boil till it is thick.
  • Garnish with curry leaves and seasoning of mustard seeds, black gram dhal and bengal gram dhal.

Roasted Gram Sambhar

Ingredients

  • 7 small peeled onions
  • 3 medium sized Tomatoes
  • 1/2 tsp Turmeric
  • 1 tsp Coriander powder
  • 8 Chillies ( made into powder)
  • 1 1/2 tbl sp Roasted bengal gram flour

Directions For Cooking

  • Heat little oil and season with little mustard seeds. Add peeled onions and then chopped tomatoes. Fry well and pour water with salt and turmeric. Boil till well done
  • Add ground mixture of dhania and chillies. Boil for few more minutes. Just before removing from fire add gram powder which is made into a paste with water.
  • Garnish with curry leaves and corinader leaves.

Channa Moong Daal

Ingredients

  • 2 cups Moong dhal
  • 1 cup Channa dhal
  • 1 tsp Red chilli powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Cumin seeds
  • pinch of hing
  • salt to taste
  • 1 tsp garam masala
  • 3 Bay leaves
  • coriander leaves

Directions For Cooking

  • Soak both the dhals for 30 minutes.
  • In a heavy bottomed vessel cook the dhals with spices till slightly mashy.
  • Heat ghee in a pan add cumin seeds, broken masala, hing once they cracke add the above dhal and mix well.
  • Garnish with coriander leaves and grated fresh coconut.

Gujarathi Kadi

Ingredients

  • 2 cups Sour buttermilk
  • 2 tbsp Gram flour
  • 1/4 tsp Turmeric powder
  • 1 tsp Salt
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Chilli powder
  • 1 tsp Sugar
  • 10 Curry leaves
  • 1 tsp Oil
  • a pinch of Hing
  • 1/4 bunch Coriander leaves

Directions For Cooking

  • Mix buttermilk, salt, turmeric and gram flour and make sure there are no lumps. Cook this on medium flame. Add sugar and chilli powder to it.
  • Heat oil in seasoning pan add cumin seeds, mustard seeds, curry leaves and hing. When they crackle remove from fire and to the above mixture.
  • Pour it in a serving dish and garnish with coriander leaves.
  • Serve hot with rice or can also be taken as soup.

Tomato Soup

Ingredients

  • 1 lb Tomatoes
  • 2 tsp Sugar
  • 2 cups Water
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1 tsp Butter
  • 2 cloves Garlic
  • 1 tsp Plain flour

Directions For Cooking

  • Melt butter add bay leaf, cinnamon stick, finely chopped garlic. If using tomato paste mix the puree in water. Add this puree and cook for few minutes while stirring.
  • Dissolve some flour in water and make into a smooth paste. While stirring add this paste and bring to boil.
  • Now add salt,sugar and spices and boil for few minutes.
  • Garnish with fresh cream, bread croutons and a mint leaf.

Daal Lazeez

Ingredients

  • 100 gm Black gram dhal
  • 30 gm Bengal gram dhal
  • 30 gm Rajma
  • 50 gm Tomato puree
  • 1 tsp Hing
  • 1 tsp Red chilli powder
  • 1 tbsp Oil
  • 1 tsp Cumin
  • 50 gm Ginger
  • 5 flakes Garlic
  • 1 tsp Cumin powder
  • 1 tsp Garam masala
  • 1 tsp Kasoori methi
  • 1/4 cup Milk
  • 2 tbsp Cream
  • 20 gm Butter

Directions For Cooking

  • Cook all the dhals and keep aside.
  • Heat oil add cumin, hing, red chilli, garlic, ginger, red chilli powder, salt, jeera powder, garam masala. Fry till oil seperates.
  • Add tomato puree along with the dhals. Cook for 5 minutes. Add some milk, cream and butter.
  • Garnish with corriander leaves and serve hot.

Mushroom Soup

Ingredients

  • 1/4 lb Mushrooms
  • 4 Potatoes
  • 1 Onion
  • 2 Tsp Black pepper
  • salt to taste
  • 1 Tbsp Corriander leaves
  • 3 Tsp Butter
  • 1 Onion

Directions For Cooking

  • Chop onions,potatoes and mushrooms into big pieces. Keep a few mushrooms aside and finely chop them.
  • Boil mushrooms, potatoes and onion in cooker till they are tender. When done mash them.
  • Heat butter and saute mushrooms which have been kept seperately. Add the mashed paste and 2 cups of water.
  • Season with butter, salt and pepper, bring to desired consistency on a low flame.
  • Garnish the soup with fried onion,corriander leaves.

Mushroom Soup

Ingredients

  • 1/4 lb Mushrooms
  • 4 Potatoes
  • 1 Onion
  • 2 Tsp Black pepper
  • salt to taste
  • 1 Tbsp Corriander leaves
  • 3 Tsp Butter
  • 1 Onion

Directions For Cooking

  • Chop onions,potatoes and mushrooms into big pieces. Keep a few mushrooms aside and finely chop them.
  • Boil mushrooms, potatoes and onion in cooker till they are tender. When done mash them.
  • Heat butter and saute mushrooms which have been kept seperately. Add the mashed paste and 2 cups of water.
  • Season with butter, salt and pepper, bring to desired consistency on a low flame.
  • Garnish the soup with fried onion,corriander leaves.

Mixed Dhal Soup

This sopu is made of variety of Dhals. This can be made to a thin consistency to enjoy in the cold weather!

Ingredients

  • 1/2 Cup Gram Dal(Tuar)
  • 1/2 Cup Bengal Gram Dal
  • 1/2 Cup Black Gram Dal
  • 1/2 Cup Green Gram Dal
  • 1/2 Table Spoon Tamarind
  • 25 Red Chillies
  • 6 Flakes Garlic
  • As Desired Salt

Directions For Cooking

  • Roast each dal seperately without adding oil till brown in color.
  • Heat oil in a heavy bottomed vessel fry the red chillies and garlic.
  • Powder everything finely after it cools down completely.
  • Mix with 6-8 cups of water and let it power boil.
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