Bell Pepper - Tomato Soup

Ingredients:

Finely Diced Bell Pepper - 1cup
Finely diced Tomatoes-1cup
Finely Diced Cucumber (Keera)- 1cup
Finely diced onion - 1cup
Garlic-2 cloves
Chopped Coriander-1Tbsp
Vegetable broth-4cups
Tomato Puree- 1cup
Lime Juice-1tsp
Olive oil or Butter- 1tsp
Black pepper powder-1/2tsp
Salt-1/2 tsp or as per taste

Method:

Heat oil or butter in a pot add garlic and onions, saute until onions are clear. Add bell pepper, cucumber, tomatoes and tomato puree mix well and add vegetable broth. Cover the pot reduce the heat to medium low cook for 15-20 minutes. Add salt and pepper powder, garnish with chopped coriander leaves and serve hot.

Cauliflower, Coriander Soup

Ingredients:

Cauliflower florets- 2cups
Finely chopped onion- 1/2 cup
Vegetable Broth- 4cups
Chopped Coriander leaves- 2Tbsp
Butter-1tsp
Bay leaves-2
Skim milk- 1/2 cup
Black pepper powder-1/2tsp
Salt-3/4 tsp or as per taste


Method:

Heat butter in a pan, add bay leaves, finely chopped onions and saute until onions are clear. Add cauliflower florets and 1 1/2 Tbsp coriander leaves, saute for 5 minutes. Add vegetable broth, reduce the heat to low, and cook for 15-20 minutes. Let it cool down to room temperature, remove the bay leaves place in blender, and grind into a smooth gravy. Place this in a pot again and add milk and mix very well, and cook for 8-10 minutes more. At the end add salt and pepper powder, garnish with chopped coriander and serve hot.

Note: One can substitute milk with low fat coconut milk also.

Raw Roti Pulusu (Dal Dokli)

Ingredients:

Cooked toor dal- 1cup
Wheat flour-1/3 cup
Diced garlic-2Tbsp
Curry leaves-few
Chopped coriander (Cilantro)-1Tbsp
Chilli powder-1/4 tsp or as per taste
Turmeric-1/4 tsp
Red dry pepper pieces-few
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Coriander powder-1/2 tsp
Ghee-1-2Tbsp
Salt-1tsp or as per taste
Water-3 1/2 cups + for making dough

Method:

Place wheat flour in a bowl, add water and knead it as a dough for roti and set aside for 15 -20 minute. Later prepare 1 or 2 rotis with the dough and cut into small diamond shape pieces, with a knife. Boil water in a pot, add little ghee, and roti pieces, cook for 4-5 minutes. Add cooked and mashed toor dal, turmeric, salt, Coriander powder and chilli powder and mix well and cook for 2-3 minutes. Heat ghee in a small seasoning pan, add mustard seeds, cumin seeds, dry chilli pieces, when they splatter add curry leaves and diced garlic, and fry until garlic turns light brown and add to the raw roti pulusu. Garnish with cilantro (Coriander leaves ), and serve hot with Rice or Roti.

Sambar

Ingredients:

For Sambar Masala:

Chana Dal-1Tbsp
Urad Dal-1 1/2 tsp
Fenugreek (Methi) seeds - 1tsp
Dry red chillies-3
Black whole peppers-6-7
Coriander seeds-1Tbsp
Rice-1/2tsp
Hing (Asafoetida)-1pinch(Optional)
Fresh or Dry grated coconut-2Tbsp

Method:
Dry roast or add 1/2 tsp of oil and roast all above ingredients, grind it to a powder or add water and grind it to a paste and set aside.

For Sambar:


Cooked toor dal - 1-1 1/2 cup
Diced (Medium size) onions-1cup
Diced carrots-1/2cup
Diced Sora kaya(Lauki)-1/2 cup
Cut Beans-1/2cup
Diced Tomatoes-1/2cup
Frozen or Fresh Munakkaya( Drumstick) pieces-6-7
Sliced green chillies-2
Tamarind pulp-3-4Tbsp
Chopped Cilantro (Fresh coriander leaves)-2Tbsp
Sugar or Jaggery-1 1/2 tsp(Optional)
Turmeric-1/2tsp
Salt-1tsp or as per taste
Water-4-5cups(Depend on preferred consistency)

For Seasoning:

Dry red chillies-few pieces
Chana dal-1/2tsp
Urad dal-1/2tsp
Mustard seeds-1tsp
Hing( Asafoetida)-2pinches or sliced garlic-1Tbsp
Oil-1Tbsp
Curry leaves-few

Method:

Heat oil in a pan, and add dry chillies, chana dal, urad dal, and mustard seeds, when they splatter, add hing or garlic pieces and curry leaves, add diced onions, turmeric, green chillies and fry little and add remaining vegetables and saute for 2-3 minutes. Add water and cook for 5-6 minutes or until vegetables are cooked and add toor dal, salt and tamarind pulp, cook for 2-3 minutes and add ground sambar masala paste and sugar or jaggery, mix everything well and taste the salt and sourness, if needed adjust to your taste. Add water also if needed to get the right consistency. Boil the sambar for 6-8 minutes more, and add chopped cilantro at the end. Serve hot sambar with Rice, Idli or Dosa.

Arun Jyothi's Egg Pulusu

Ingredients:

Boiled Eggs - 6
Finely Diced Onions-2cups
Minced Garlic-1Tbsp
Dry red pepper pieces-few
Fenugreek (Methi) seeds-1tsp
Mustard seeds-1 1/2tspbsp
Cumin seeds-1tsp
Coriander powder-1Tbsp
Tamarind pulp-4 Tbsp
Chilli Powder-1tsp
Turmeric-1/2tsp
Sugar-1tsp
Salt-1 tsp or as per taste
Curry leaves-few
Oil-2Tbsp
Water-3 - 4cups

Method:


Heat oil in a pot, add methi (Fenugreek) seeds, mustard seeds, dry chilli piece and cumin seeds, when they splatter add curry leaves and garlic and fry little and add chopped onions and fry until onions are soft and clear. Add coriander powder, turmeric and chilli power, fry for few seconds and add tamarind pulp, salt, water and eggs. Make a small cuts around the boiled eggs before adding. Add sugar and cook in a medium heat for 15-20 minutes. Serve hot with rice or roti.

Note: Cover the onions and microwave for 7-8 minutes, to make it little quick.

Butternut Squash Soup

Ingredients:

Diced Butternut Squash- 2cups
Diced Carrots- 3/4 cup
Diced onions - 1cup
Vegetable Broth-3-4 cups (Desired Thickness)
Cream-1cup
Cumin Powder-1 1/2 tsp
Red pepper Powder-1/2 tsp
Chopped garlic - 1Tbsp
Black pepper Powder-1/2tsp
Garam Masala- 1/2 - 3/4 tsp or Nutmeg-1/4tsp
Salt- as needed
Oil-1 1/2 tsp
Croutons - few for garnish

Method:

Heat oil in a 4qt. sauce pan , add onion and garlic and saute for few minutes until clear. Add diced butternut squash and carrot saute until they turn little brown. Add salt, cumin and black pepper, saute for a minute or two and add vegetable broth, bring upto boiling. Then cover the dish and reduce the heat to medium low and cook for 12-15 minutes. Remove from heat and let it cool for some time, and grind whole thing into a smooth paste. Place this again in a sauce pan add cream and garam masala powder or a nutmeg and mix well and reheat the soup for 5 minutes. Serve hot soup in a bowl and garnish with croutons.

Leek, Potato Soup

Ingredients:

Washed and diced leeks-1cup
Diced potatoes-1cup
Diced onions-1/2cup
Vegetable broth-1QT
Oil-1Tbsp
Dried thyme -1/2tsp
Dried Parsley-1/2tsp
Dried oregano-1/2tsp
Dried basil-1/2tsp
Minced garlic-1tsp
Salt-1tsp or as per taste
Crushed black pepper-1tsp
Milk - 2 cups


Method:

Heat oil in a pot, add minced garlic, fry little and add diced onions, leeks and potatoes and salt, saute for 5 minutes on medium heat and add half the vegetable broth, cover the pot and cook until potatoes turn soft. Remove from heat, transfer to a blender and grind into a paste. Place the leak potato paste in the 3qt pot add remaining broth, and cook until it comes to boil. Add all the dried herbs, milk,and mix everything together and cook for 3-4 minutes, add crushed black pepper at the end. Serve hot with bread.

Veggie, Bean Soup

Ingredients:

Kidney Beans-1Can
Black Beans-1can
Chilli style tomatoes-1can
Green giant sweet corn-8oz
Diced Onions-1/2 cup
Chopped Green chili peppers-1tsp
Cumin powder-1 1/2 tsp
Vegetable broth-1QT
Chopped coriander leaves-2Tsp
Oil-1Tbsp

Method:

Heat oil in a pot, add chopped onions, fry for 2-3 minutes or until clear, and add cumin powder and green chillies, saute for a minute and add kidney beans, black beans, tomatoes and broth
and cook for 3-4 minutes. Add corn at the end cover the dish and simmer for 10 minutes. Add chopped coriander leaves at the end and serve hot.

Jyothi's Sambar Soup

Ingredients:

Lentils-1/2cup
Quick Cooking Barley-1/3 cup
Split Peas-1/2 cup
Frozen mixed vegetables-2 cups
Diced Tomatoes-1/2cup
Vegetable broth-1QT
Water-2cups
Sambar powder-1 1/2 tsp
Lemon juice-1tsp
Black pepper-1/2tsp
Salt-1tsp or as per taste

Method:


Mix lentils, barley, split peas, mixed vegetables, water and broth in a pot, boil for 6-8 min.
and add tomatoes, salt and sambar powder, cover the dish and simmer for 10-12 minutes. At the end add lemon juice and black pepper powder and serve hot.

Jyothi's veg. bean soup Mexicana

Ingredients:

Thinly diced Zucchini-1cup
Chopped green onion-1/2cup
Red and Green bell peppers-1cup
Vegetable broth-1QT
Spicy chilli beans-1can
Chick peas-1can
Red kidney beans-1can
Petite diced tomatoes-1can
Chopped coriander leaves-2Tbsp
Cumin powder-2tsp
Finely diced carrots-1cup
Frozen white corn-9 oz
Taco Seasoning - 1tsp
Oil-2Tbsp
Salt-1 1/2 tsp or as per taste


Method;

Heat oil in a large pot, add zucchini, onion, bell peppers and saute for 4-5 minutes, add kidney beans, chick peas, chilli beans, tomatoes, and broth and bring to boil and add carrots and corn. Add cayenne pepper, cumin powder, taco seasoning and salt, cover the dish and simmer for 10 to 12 minutes, and add chopped cilantro and serve hot.

Black Bean Soup

Ingredients:

Salsa-1cup
Black beans-2cans
Vegetable broth-2cups
Lemon Juice-1tsp
Chopped coriander-2Tbsp
Salt-1/2 tsp or as per taste

Method:

Blend salsa and beans together, mix with vegetable broth in a pot and boil for 5-6 minutes, at the end add lime juice, salt and coriander leaves and serve hot.

Kobbari Pappu Charu (Coconut Milk Rasam)

Ingredients:

Coconut Milk - 2cups
Cooked toor dal -1cup(Make it to paste)
Tamarind Juice -2cups (Made from 1/2 lime size tamarind)
Turmeric-1/4tsp.
Methi(Fenugreek) seeds - 1tsp
Cumin seeds - 1tsp.
Black pepper corns-1tsp
Dry red chillies - 2-3
Asafoetida (Hing)-2 pinches
Salt-1/4tsp. or as per taste
Oil- 1tsp(for roasting spices)

For Seasoning:

Dry chilli pieces - few
Mustard seeds- 1tsp
Cumin seeds -1/2 tsp
Asafoetida (Hing)- 1pinch
Curry leaves - Few
Oil or Ghee - 1tsp

Method:

Heat 1tsp. of oil in small pan, roast methi seeds, cumin, dry peppers and black peppers and add hing at end. Let it cool, grind into powder and set aside.
Mix coconut milk, tamarind juice, turmeric, salt, dal paste and above spice powder in a pot, cook until it comes to boiling. Heat 1tsp. oil or ghee, add dry chillies, mustard seeds, cumin seeds, hing and curry leaves and add to above rasam. Serve hot with Rice, or drink as a soup.

Majjiga (Butter milk) Pulusu

Ingredients:

Chana dal-1Tbsp.
Moong dal-1tsp.
Rice-1tsp.
Coriander seeds-2 tsp.
Cumin seeds-1tsp.
Mustard seeds-1tsp.
Black whole peppers-1tsp.
Chopped ginger- 1tsp.
Chopped Green chillies- 1 1/2 tsp.

Note: Soak all above ingredients in water for 1/2 hour and grind into paste and set aside.

Vegetables:

Diced Sora kaya (Lauki)-1/3 cup
Diced Carrot-1/3 cup
Drumstick pieces-6
Chopped Tomatoes-1/3 cup
Cut Beans-1/3 cup
Salt-1tsp or as per taste
Butter milk-3 cups
Turmeric-1/2 tsp.

Seasoning:

Oil-2tsp.
Urad dal-1tsp.
Mustard seeds-1tsp.
Dry Red Chillies-2
Curry leaves-Few


Preparation:

Heat oil in pot add urad dal, red chillies, mustard seeds, when they splatter add curry leaves and add all the diced vegetables except tomatoes. Add turmeric and salt, place the lid and cook for 10 minutes or until almost done on medium heat. Add tomatoes and cook for 2-3 minutes more. Take the grinded paste and mix in butter milk, add to the vegetables and mix well. Cook altogether while mixing frequently until buttermilk comes upto boiling point. Serve with Rice.

Note: Donot over boil after adding the buttermilk. You can microwave all the vegetables for 5-6 minutes instead of outside cooking. If it becomes too thick add little water.

Pindi Mirium

Ingredients:

Vegetables: Diced Arwi(Chama dumpa), Plantain(Green Banana), Carrot, Potato and beans.
(Can be made with 1 or 2 vegetables or all of them.)
Toordal-3/4 cup

Spices :
Dry red chillies-2
Coriander seeds-3Tbsp.
Urad dal-1 1/2 Tbsp.
Black peppers- 3/4 Tbsp.
Rice-1Tbsp.
Shredded coconut(Fresh or Dry)-1Tbsp.
Tamarind pulp-2Tbsp.
Turmeric-1/2tsp.
Salt-1tsp.or as per taste
Oil-2tsp.

For seasoning:
Urad dal-2tsp.
mustard seeds-2tsp
Asafoetida(hing)-2-3 pinches
Curry leaves- Few

Preparation:

Cook toor dal separatly. Dice all the vegetables to medium size and add 1/2 cup -3/4 cup water and cook them until 3/4 done(In microwave cook for 10minutes.) and set aside.
Heat 2tsp. oil, fry Dry chillies, Coriander seeds, Urad dal, Black peppers, Rice and Shredded coconut until nice aroma comes. Grind these spices by adding little water to paste and set aside.
Heat 2tsp. oil in pot, add urad dal, mustard seeds, hing and curry leaves add cooked vegetables and 3cups of water, turmeric, and tamarind, and mix together. Add cooked Toor dal, and ground paste, mix well and let it boil for 5-6 mintues. Serve hot with Rice.

Note: Consistsncy should be little thicker than pulusu or sambar. When it's cools down Pindi mirium will become thicker than before. Adjust water according to that.

Raju Mother's Jamini Rasam

Ingredients:

Coconut Milk -1 can
Or Fresh Coconut milk -2 cups
Toor Dal -1 1/2cup
Finely chopped Onion-1cup
Turmeric-1/2 tsp
Coriander seeds -2 1/2 tsp
Cumin seeds- 1 1/2 tsp
Mustard seeds-1/2 tsp
Finely chopped garlic-1Tbsp.
Urad dal - 1tsp
Curry leaves-few
Black peppers- 12
Ginger- 1 1/2 in. piece
Dry red peppers-5
Limes-2
Ghee (Clarified butter)-1 Tbsp.
Salt-1 tsp or as per taste.

Preparation:

Cook Toor dal with water in 3qt. pot, takeout top soup like liquid, in bowl when dal half cooked. Add more water cook dal and takeout the liquid. Like this collect all the essence of dal until it completly cooks. Total liquid should be atleast 3-4 cups.

Take coriander seeds, 1tsp cumin seeds, dry chillies, Black peppers and ginger grind it together, with little water. Now take the collected dal liquid in pot, add finely chopped onions and above grounded paste, mix well and cook on medium high heat until onions are soft. Add turmeric and salt while onions are cooking. Add coconut milk slowly while mixing, and cook until rasam comes to boiling point. Should not over boil the coconut milk. Add lime juice from 1 or 2 limes depend on your taste at end. Heat 1Tbsp. of Ghee, add urad dal,Mustard seeds, jeera, chopped garlic and curry leaves and season the Rasam. Serve with Rice. Can be served as soup also.

Note: After taking all the liquid from the dal, left over dry cooked dal can be modified as curry.
Heat 1Tbsp. oil in pan add 1-2 dry chillies, 1tsp urad dal, 1tsp mustard seeds, and when they splatter add 2 pinches of Hing (Asafoetida) and curry leaves, mix well and cook for 2-3 minutes
and serve with Rice.