Roast pumpkin and onion on medium
flame on a grill while turning occasionally to ensure even cooking. Set aside
to cool a bit and scrape of the black part and lightly run through cold water.
Set it aside. Roast garlic in a small pan. Grind all the roasted ingredients
with water / vegetable stock to a smooth paste. Adjust the consistency of the
soup as required with water / vegetable stock. Add salt and pepper to taste.
Bring it to a boil and simmer for 2-3 minutes more.
Cream of carrot soup
Servings: 3
Ingredients:
Content
Quantity
Comment
Carrots
2 medium
Peeled and diced
Onion
1 medium
Sliced
Garlic
3-4 cloves
Vegetable stock
1 cup
Water
As required
Salt
To taste
…Read More
Tamarind Rasam
Servings: 4-5
Ingredients:
Content
Quantity
Comment
Tamarind
1 lemon size
Salt
To taste
Water
As required
Oil
1 tbsp
Mustard
1 tsp
Hing / Asafoetida
¼ tsp
Curry leaves
1 spri…Read More
Easy Palak soup
Servings: 2
Ingredients:
Content
Quantity
Comment
Palak leaves
1 small bunch
Chopped
Water
To cook
Salt
To cook
Pepper
To…Read More
Tomato Carrot Soup
Servings: 2-3
Ingredients:
Content
Quantity
Comment
Tomato
2 medium
Chopped
Carrots
1 medium
Peeled and diced
Onion
1 medium
Sliced
Garlic
4-5 cloves
Salt
½ tsp
Water / Vegetable s…Read More
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