Roasted Tomato and green pepper soup with basil

ROASTED TOMATO AND GREEN PEPPER SOUP WITH BASIL

Recipe of Roasted Tomato and green pepper soup with basil will update Soon...

Nimbu Dhania shorba

NIMBU DHANIA SHORBA

S. No.	Ingredients	Qty.
1	Mix of whole garam masala	25gms
2	Refined oil	50ml
3	Crushed ginger	30 gm
4	Crushed ginger	30 gm
4	Chili Powder	1 Tspn
4	Turmeric Powder	1 Tspn
4	Coriander seeds	1 Tspn
4	Black pepper corn	1 Tspn
4	Bay leaf	2 no’s
4	Coriander stem	1 bunch
4	Onion roughly cut	1no
4	Salt	To taste
5	Lemon juice	1no

METHOD:

* Heat oil in a pan, add whole garam masala, sauté it for some time.

* Add crushed ginger, garlic and roughly cut onions till golden brown in colour.

* Add bay leaf, pepper corn, crushed coriander seeds and coriander stem, Chili powder, turmeric powder and sauté it for 5-6 minutes.

* Add around 3 soup bowl of water and boil it in simmer with covering a lid.

* Take another pan, heat oil, add besan, sauté it for around 5-6 minutes until besan gets cooked, add one ½ cup of water and mix it thoroughly.

* Add besan mixed water in to the boiling stock. Add salt to taste.

* Strain the stock and add lemon juice and bring it to boil.

* Garnish with coriander leaves and serve hot.

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CREAM OF FENNEL SOUP

CREAM OF FENNEL SOUP

PORTION: 4 portions

Accompaniment: Garlic bread

COLOUR- Light green

                                                                     

INGREDIENTS

S.NO	INGREDIENTS	QTY	Unit
1	extra virgin olive oil	2	tbsp
2	scallions	4	sliced
3	cloves garlic	2	chopped
4	fennel	600	gm
5	cream	1	cup
6	celery heart with leaves	1	chopped
7	leeks ribs	1	chopped
8	Sea salt	1	teasp
9	vegetable stock	31⁄4	cups

METHOD

1.       Heat the oil in a large pan over medium heat and add the scallions.

Soften for 3 minutes, and then add the garlic. Cook for 1–2 minutes until

Fragrant, then add the fennel, celery, leeks with a little salt. Stir, cover,

And sweat for 10 minutes, stirring frequently.

2.        Pour in the stock and bring to a boil. Simmer for 15 minutes, until

the fennel is tender. Cool briefly, then puree with a hand blender.

3.       Taste and adjust the seasoning. add cream, Garnish it with Olive oil. Serve hot

MURGH AUR MAKROOT KI RASH

MURGH AUR MAKROOT KI RASH

CLOUR: Yellow

GARNISH: Juliennes of Lemon leaf

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken Stock	300	ml
2	Ginger	15	gm
3	Garlic	20	gm
4	Bay leaf	5	gm
5	Black pepper	10	gm
6	Salt	to taste	gm
7	Mix lentil	20	gm
8	Lemon leaf	5	gm
9	Coriander stem	5	gm

METHOD

* Make a chicken stock out Chicken bones, Crushed ginger, Crushed Garlic, bay leaf, black pepper and coriander roots.

*Heat the oil in a pan, Add the chopped garlic and saute for a few seconds. then add  Basil stem, saute it for some time.

* Add Chicken stock, and cook it for some time

* Check the seasoning by adding salt, black pepper

* Garnish it with Juliennes’ of lemon leaf

* Serve with bread stick and grated potato quenelles with tamarind chutney.

Tomato aur Ajwain ki Shorba

TOMATO AUR AJWAIN KI SHORBA

CLOUR: Orange

GARNISH: Ajwain olive oil

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	UNIT
1	Fresh Tomatoes	1	kg
2	Ajwain	15	gm
3	Lemon Juice	ml	50
4	Crush black pepper	10	gm
5	Salt	to taste
6	Whole Garam Masala	25	gm
7	Crushed Ginger	40	gm
8	Crushed garlic	40	gm
9	Coriander stem	40	gm
10	Black pepper	50	gm
11	Olive oil	50	ml

METHOD

* Roast the ripe tomatoes in Tandoor for 10 minutes and keep a side.

* Heat Olive oil in a pan, add whole garam Masala, sauté it for some time.

* Add crushed ginger, garlic and Ajwain. Sauté it till golden in colour.

* Add Tandoor Roasted tomatoes, Coriander stem and cook it still tomatoes mix together.

* Add salt, black pepper and chili powder

* Garnish it with Ajwain olive oil

* Serve with bread stick and grated potato quenelles with tamarind chutney