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February 15, 2009

Creamy Vegetable Soup

I love soups and being a vegetarian is quite helpful while making soups. You don't have keep them simmering over the stove for a long time to get the exact taste. You have the convenience of pressure cooking the veggies to get a quick and healthy soup within minutes. what more it is quite nutritious too as the veggies are not cooked for a long time. Here is one such recipe.

Creamy Vegetable Soup
Mixed vegetables – 2 cups (I used French beans, carrots, potato, and cabbage)
Onion – 1
Corn flour or All purpose flour (maida) – 1 ½ tbsp
Water – 3 cups
Milk – 1 cups
Butter – 2 tbsp
Grated cheese – to serve
Salt – to taste
Chop the vegetables and onions finely. To prepare Roux mix the flour and milk together into a smooth paste. See to that there are no lumps.
In a sauce pan heat the butter, add the onions and fry for a minute. Now add the vegetables and fry again for 2-3 minutes. Add water and cook till the vegetables are soft. Add the flour and milk mixture (Roux) to the vegetables. Add salt and cook for 5 minutes. Serve hot with grated cheese on top.
Replace butter with olive oil if you conscious of the fat.

This is off to Neha's Eat health, stay fit themed soups for this month a concept originaaly started by Lakshmi.

February 4, 2009

Kothavarangai Pulikulambu ~ Cluster Beans spicy gravy

I learned this recipe from my MIL. I am not a huge fan of cluster beans and I remember my Grandma making a mean kothavarangai paruppu usili during my childhood. Apart from that I never gave that much importance to this particular vegetable. But this is one veggie that is very famous in the countryside rather than the cities.

February 2, 2009

My 50th post with Sarkarai Pongal

This is my 50th post and I am quite happy with this achievement and look forward to sharing many more recipes and learn some new recipes as well. Never did I imagine while browsing over other blogs that I would start one on my own and reach this milestone from the zero. I know that I have a long way to go, many more cuisines to ponder, but still glad that I reached here though it took me some time. I would like to thank my children who would patiently wait before I clicked the pictures of the dishes before they could dig in. So to celebrate this occasion I have chosen rice which is the staple food crop.

February 1, 2009

Dal Makhani

Hope you all had a great festive season and I am back with a let us say a bang too after a long blogging break. I have missed out on a lot of events and also I have a lot of catching up to do with fellow bloggers cooking. I just hope for a good year ahead of me and pray God to rescue the world from this economic slowdown. But at least with this slowdown people have learned to appreciate the home cooked food than eating out. To this day's dish here we go...

A bowl full of proteins and fibre and who could say no to this. After the first time I tasted this I got hooked to this recipe and remember demanding my mother to make this each and every other day. I never got tired of eating this at all. Here goes my version of doing this.

Dal Makhani


Black lentils / Karuppu Ulundu – 1 cup
Red kidney beans / Rajma – ½ cup
Green gram – a handful
Onions – 2
Tomatoes, big – 2
Green chillies – 2
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Cream – 3 tbsp
Butter – 2 tbsp
Salt – to taste
Ghee / oil – 2 tbsp


Soak both the lentils and the beans for 8 hours or overnight, the green gram just an hour before u start cooking. Pressure cook together till they are soft. Chop the onions and tomatoes finely. Slit the green chillies.


In a kadai heat the ghee and add the cumin seeds. When they splutter add the chopped onions and green chillis and sauté the onions turn pink. Now add the ginger garlic paste and fry till the raw smell disappears. Add the turmeric, red chilli powder and salt and mix well. Now add the chopped tomatoes and cook for 5-6 minutes.

Add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered till it comes to a boil on a medium heat. Add butter, mix well and cook for 5 minutes. Add the cream and garam masala, mix well and serve with hot rotis.

This is off to RCI: Haryana hosted by Easy Crafts.

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