Spinach soups

We all know about the health benefits of green leafy vegetables, like spinach and so spinach is included in our diet, in various forms.It can be used as a starter or a light lunch. It is always better to go for fresh spinach for best results. The following are some of the basic spinach soup recipes, which are very easy to prepare, at the same time, nutritious too.


2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd
Salt to taste
Pepper to taste
2 cup water


1. Wash spinach well. Put in a large vessel
2. Sprinkle 2-3 pinches salt and add gourd
3. Boil covered, on high, till soft. (3-4 minutes after boiling)
4. Take of fire and put in colander
5. Pour cold water over it
6. Blend in a mixie till smooth
7. Add water, mix and take in a deep pan
8. Add all other ingredients
9. Bring to a boil. Serve piping hot

Posted in soup | Leave a comment

Cabbage soup

Cabbage Soup Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.






• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.


•Place all the vegetables in a big pot and cover it with water, bring it to a boil.
•Stir in the soup mix and boil gently for about 10 minutes.
•Cover it and decrease the heat and simmer till all the vegetables are soft.
•Add the black pepper and chopped herbs to it, saving some for garnish.

Posted in soup | Leave a comment

Sweet corn soup

When you eat boiled corn you consume a lot of proteins and minerals which are good. Kids especially like to have tasty and different food to eat for their lunch and dinner.
Sweet corn is naturally sweet. It can be made into a raitha that can be eaten with rice. It is simple and easy to make.

2 tablespoons butter
1 level tablespoon flour
1 chicken stock cube
1 cup cooked sweetcorn
1/2 pint water
1/2 pint milk

– Heat the butter and stir in the flour.
– Add the water, stock cube and milk.
– Bring to the boil.
– Cook until thickened.
– Add the sweetcorn and heat for 2 -5 minutes.
– Season according to taste.

Posted in soup | Leave a comment

Carrot soup

Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties


– Carrots – 5 Nos
– Garlic – 2 Nos
– Butter- 2 tsp
– tomato – 1 or tomato puree
– curry leaves
– coriander leaves
– Garam Masala – 1/2tsp
– Black pepper Powder – 1tsp
– salt to taste


– Peel & slice 4 carrots
– Grate the remaining carrot & keep aside for further use.
– Melt butter in a pan, saute sliced carrot & garlic until the raw smell goes.
– Pressure cook the carrot + garlic & grind it well.
– Saute the grated carrot & tomatoes in the remaining butter, add the above mixture.
– Allow it to cook for few minutes and add milk.
– Lower the flame and add black pepper powder and garam masala to the soup.
– Just before serving add curry leaves & coriander leaves

Posted in soup | Leave a comment

Tomato soup






4 large tomatoes
Mint leaves
salt & pepper

Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.


Posted in soup | Leave a comment

Masal Dosa

Though dosa typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India.




* 1 cup plain rice
* 1 cup parboiled rice
* 1/4 cup white urad dal.
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
* water for grinding

For the masala:

* 2 large onions in vertical slices
* 2 large potatoes boiled and peedled
* 4-5 green chillies
* 1 tbsp. chopped coriander
* 8-10 cashews halved
* 1/2 tsp. each udad dal, cumin & mustard seeds
* 2 tbsp. oil
* 1/4 tsp. turmeric
* salt to taste

For preparing the masala:

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

Chutney spread Can be Used in Masala Dosa and other dosa recipes

* 1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
* 1 long bean tamarind
* 2 flakes garlic
* 1 tbsp. groundnuts
* salt to taste

Grind all ingredients together to form a firm chutney. Use very little water

Posted in South Indian Recipes | Leave a comment


Idly is a favorite breakfast and snack item for many Tamilians. Nutritionally it is good as it contains both protein (urad dhal) and carbohydrates (rice). Fermentation of idly batter is done mostly by bacteria found naturally on the urad dhal seeds.  For making smooth fluffy idly, we require parboiled rice as parboiling leads to partial breakdown of starch in the rice grains, changing the texture and taste.

Time to cook: 1 ½ hours

idli Ingredients:

1. Par boiled rice – 4cups
2. Black g ram dhal (urad dhal) – 1 cup
3. Salt -1table spoon
4. Idly cooker (Steaming vessel with molded depressions for pouring batter)

Clean and soak rice and dhal separately for 4hours. When soaked well, grind rice with a little water into a paste.
Then grind the dhal to a smooth fluffy consistency adding enough water regularly.
Mix both the batter adding the salt and allow to ferment over night for at least  8 hours. The consistency of the batter should be similar to the cake batter.
Using a oil greased steam plate, and pour the batter in the idly mold.
Add enough water in the idly vessel for the idly to be steamed. Check up periodically to see if idly’s are done. It should take around 10 minutes.

Tips: If you are using a cooker for steaming the idly, do not use the weight to block the steam vent.

Posted in South Indian Recipes | Leave a comment