Carrot And Coriander Soup

650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
68 cloves of garlic
1200 mls of water
1 packed cup of green coriander
1 tspn of white pepper powder
2 tblspns of butter
Salt to taste

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Wash, peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain.
Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again.
Add white pepper powder dissolved in a little water.
Add salt to taste. Stir in finely chopped fresh coriander leaves. 

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Green Tea With Mint

1 1/2 teaspoon Green tea leaves
Sugar to taste (diabetic patients can use alternative to sugar)
Some fresh small mint leaves (which are at the end of mint branch)
4 cardamom
4 cups of boiled water
1 lemon (few drops per cup)

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Take 5 cups of water in a vessel put it on stove till boil.
Then put two whole and two crushed cardamom, boil it for 3 minutes.
Then put sugar and boil it for more 5 minutes.
Now put green tea leaves in vessel and turn off the heat.
Cover vessel with a lid.
After 5 minutes put the green tea in a tea pot and put mint leaves and then
cover.
After two minutes you can pour it to tea cups and then add some drops of
lemon to each cup and enjoy!

Tip: If you want authentic taste don't strain the tea when putting it in teapot.
Strain when putting in a cup, instead. 

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Ginger Tea

2 ilaichis(cardamom).
1 thin slice of ginger
Taj Mahal tea or any brand of your choice.
Milk 1/3 cup.(If you want)

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Put Ilaichis and ginger in 1 cup of water.
Let it boil.
Add 2 tsp of tea or 1 teabag.
Simmer on low heat for few minutes. Cover and turn off the heat.
Add milk ( micorwave it separately). 

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Instant Cappuccino Recipe

1 cup Instant Coffee Creamer
1 cup Instant Chocolate Drink Mix, Nestle's
3/4 cup Instant Coffee Crystals
1/2 cup Sugar (adjust to taste)
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg

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Combine all of the ingredients and mix well.
Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water. 

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Spicy Tea

3-4 Teabags of good tea
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3-4 cardmom pods, crushed
3 Cloves
Small piece of cinnamon
A Tsp of Saunf
1-2 black pepper corns (optional)
Sugar to taste
Milk (atleast Vitamin D, low fat won't do)

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Bring 2 cups of water to boil (microwave or otherwise).
Add all the ingredients and boil again for about 15 seconds.
Let stand for a minute. Warm milk in a pot. Filter tea into cups.
Add milk and sugar. That's IT.
If you don't like to spend much time, mix all the spices and coarsley grind them.
Boil water and add tea and a tsp of this ground spices.
ENJOY!!! 

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Chocolate Cold Coffee

Chocolate (simple) 500 grams
Coffee powder 1 tbspoon
Milk 1 cup
sugar (as per taste)
cream and chocolate chips (as per taste)

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Mix chocolate, coffee powder and sugar in milk and leave this mixture for some minutes.
After that blend this mixture in blender and than blend it again with ice.
Pour in the glasses and garnish it with cream and chocolate chips. 

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Mushroom Soup

Chopped button mushrooms 200 gms
Onion 1 big
Butter 1 1/2 tbsp
Ginger 1 inch piece
Green chili 1
Wheat flour 1 tbsp
Milk 1 1/2 cups
Salt as required
Sugar 2 tsp
Pepper Powder little
After frying reserve few mushroom pieces. Add little ajinomoto. While reheating the soup add fried mushroom pieces. Add white stock while cooking. Add little fresh cream while serving.

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Heat butter in pressure pan and fry sliced onions for 2 to 3 minutes in reduced flame.
Add mushroom pieces and continue stirring for few minutes.
Sprinkle wheat flour and fry for another one minute.
Pour one cup of milk and half cup of water.
Add ginger and whole green chili to that.
Pressure cook till one whistle in reduced flame.
Cool down and discard ginger and chili piece.
Grind to smooth paste in a mixie and pass through a sieve.
Dilute with rest of the milk and water.
Add salt, sugar and reheat in reduced flame till boiling point stirring in between for even heating.
Sprinkle pepper powder just before serving.
Serve hot with grated cheese on top.

Note :

Mushrooms retain its delicate flavor when lightly cooked.
So do not overcook it.

Noodle and Mushroom Soup:


Omit milk.
Add 1/2 cup cooked noodles to the soup while reheating.
Dot with fresh cream while serving. 

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Lentil Soup With Herbs And Lemon

1 cup lentils
(soaked overnight in 1 cup water)
6 cups nonfat chicken broth
1 yellow onion thinly sliced
2 Tbs. olive oil
1 Tsp. dried tarragon
1/2 tsp. dried oregano
Salt and pepper to taste (optional)
1 Tbs. lemon juice
4 thin slices of lemon

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This is a simple, delicious and nutritious soup.
Soaking the lentils overnight helps them cook very quickly.
The preparation time is under 10 minutes and the cooking time is about 20 minutes.
Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not presoaked the lentils, increase your cooking time by about 15 more minutes).
While the lentils are cooking, saut the onions in oil for 8 minutes or until they are golden brown.
Remove from heat and set aside. When the lentils are tender, add the onions, herbs, salt and pepper. 

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Creamy Carrot Soup

3 cups water
1/2 cup chopped onions
2 tbsp brown sugar
1 tsp curry powder
1 1/2 cup milk
4 cups carrots, thinly sliced
2 garlic cloves, minced
1/8 tsp ground ginger
green onions orchives, chopped (for garnish)

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In a large sauce pan bring water to boil.
Add all the ingredients, except green onions and milk.
Reduce heat and simmer for 40-45 minutes, or until carrots and onions are very tender.
Remove from heat and pour mixture into food processor or blender to puree; return to sauce pan.
Reduce to low heat and stir in milk, heating until warm but not boiling.
Serve warm.
If desired garnish with chopped green onions orchives. 

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Classic Chicken Corn Soup

2 cups chicken boiled and shredded
2 cups corns boiled and slightly grinded
ajino moto 1 tsp
2 tsp salt
2 tsp pepper
eggs nos 2
cornflour in water 2 cups

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boil chicken and corn then add ajinomoto, salt and pepper.
Cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce. 

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Chicken Noodle Soup

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles


Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. 

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Creamy Mushroom Soup

200 gms fresh mushrooms
2 medium sized onions
300 ml milk
2 bay leaves
5-6 peppercorns
4 cloves
2 tbsp butter
1 tbsp refined flour (maida)
1 cup fresh cream
Salt to taste
1 tsp white pepper powder
A pinch nutmeg powder


Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms and onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk. In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft.
Add the flour and saute till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold.

(Note: Do not puree it to a very thin consistency.)

The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well, serve hot, garnished with mushroom slices and cream. 

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Carrot And Coriander Soup

650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
68 cloves of garlic
1200 mls of water
1 packed cup of green coriander
1 tspn of white pepper powder
2 tblspns of butter
Salt to taste


Wash, peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain.
Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again.
Add white pepper powder dissolved in a little water.
Add salt to taste. Stir in finely chopped fresh coriander leaves. 

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Dum Ki Fish

Fish 1/2 kg
Curd 1/2 kg
Chilly powder 1 tsp
Oil 1/2 cup
Salt 1 tsp
Onion 1 big fried golden
Dhania 1 tsp
Garlic 1 tsp
Ginger 1 tsp
Pinch of Haldi
All spices 1 tsp
Kewra water mixed with a pinch of zafran
Whole garam masala little

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Wash fish well with lime and salt.
Grind all the above masala and keep it aside.
Fry onions light brown.
Remove and grind.
Beat yogurt and add all the grinded masala with onion and apply on fish.
Heat oil, add whole garam masala and put fish pieces with curd and masala. Fry for a while and sprinkle Kewra mixed with zafran.
Cover the pan and put it on dum.
Cook for 15-20 minutes. 

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Achar Gosht

Mutton 1kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chillies 5-6
Soonf 4tsp
Whole corriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12 pcs
Yogurt 375 gm
Oil 1-1/2 cup.

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Grind the onion and fry in hot oil with ginger garlic paste, after few minutes add red chillies, haldi and salt and fry.
Now add mutton and cook with water till tender.
Then add yogurt and fry well.
Add soonf, dhania, kalongi, meethi, green chilly and put on dum for 5-10 minutes.
Serve hot with naan. 

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Banana Shake

2 Bananas
1 cup vanila ice cream
3 drops Kewra
1 litre milk
3 cubes of ice

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Cut the banana into small pieces.
In a blender add all the ingredients and blend for 2-3 minutes.
Pour in glasses and serve.
If u want decorate with fruit or fance small umberella. 

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Karahi Gosht

Beef 2.5 lbs
Ginger/Garlic paste 2 tbsp
Green chillies 10
Salt to taste
Tomatoes 4 medium
oil 1/2 cup
Fresh green corriander and red chillies for garnishing.

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Wash beef and put in a pan.
Put it on fire and let it boil in its own water. When water is evaporated put oil in it and fry meat when it turn brown add ginger/garlic paste and chopped green chillies.
When green chillies are brownish add chopped tomatoes and let the water dries up on medium heat, till oil separates and your beef is ready.
Garnish with fresh corriander and chillies. Serve hot with naan or roti. 

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Green Chutney

Green coriander (Dhania) (3 bunches).
Mint Leaves (Pudina) (1 Bunch).
Green Chillies (6)(or less if u want it less spicy).
Garlic 7-8 cloves.
Yogurt 1/2 cup.
Salt to taste.
Crushed red pepper optional.

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Wash the green coriander and mint leaves and along with green chillies.
Now put all these with garlic cloves in a blender to blend it coarsly.
Then add salt and crush pepper according to your taste and add yougurt to it.
Enjoy!! 

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Bihari Kabab

Beef 1 kg cut into thin strips,
Onion 1 large ,
Raw papaya made into paste 1 tbsp,
Ginger paste 1 tsp,
Garam masala powder 1 tsp,
Yogurt 2 tbsp,
Red chillies dried(crushed) 4,
Salt

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Add all the ingredients to the beef strips and marinade for 4 hrs.
Grill on skewkers adding some oil on top.
Serve with onion rings in lemon juice. 

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Bhuna Qeema

1/2 kg qeema
4 medium onions (sliced)
4 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
2 tsp corriander (ground)
3/4 tsp salt
3/4 tsp chilli powder
1 tablespoon oil
Green chillies & corriander (for decoration)

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Fry 2 onions on medium fire till brown.
Mix the dry masalas in water to make a paste.
Add to fried onions. Add rest of the [raw] onions. Stir.
Add 2 tsp garlic paste. Stir. Add qeema.
Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, fry the qeema till it becomes dark brown.
Add chopped corriander and chopped green chillies for decoration. Mix and serve. 

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