Kokum Sol Kadhi

Ingredients: 

Petals of Kokum- 8

Grated wet coconut- 1 (instead of this you can also use 1 can of coconut milk)

Hot water - 1 cup

garlic - 2 cloves

Chilli- 1

Cumin powder- 1 tsp

Coriander leaves for garnish

Method:

Soak the kokum petals in hot water for 3 to 4 hours

Grind the grated coconut, garlic and chilli together with little water in a blender or mixer. Keep grinding till it becomes thick paste like texture.

Squeeze this mixture through a cloth or strainer to get white coconut milk with garlic and chilly flavours. repeat this process two to three times

Discard the kokum from the water, add the coconut milk mixture into the kokum water, mix well, garnish with coriander leaves and serve chilled.

Note : if you using coconut milk then you can skip the coconut grinding part.

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Pumpkin Soup

Winter delight Soup
Ingredients:
1/2 kg pumpkin roughly chopped (no seeds)
2 onion, finely sliced
2 clove garlic, finely chopped
1 tsp black pepper powder
1 tsp salt
2 tsp butter
1/2 cup water

Method:
In a pressure cooker (you can also use Instant Pot) add chopped pumpkins, water, salt and black pepper powder.
Pressure cook till pumpkin is soft. Once cooked with the help of hand blender puree the pumpkin.
In a pan add butter, sliced onions and garlic saute till golden brown.
Now add the pumpkin puree cook on slow heat, bring it to boil.
Ready to be served.

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Vegetable Momos (vegetable Dumplings)

Ingredients for Vegetable Momos

Maida – 200 gm (2 small bowls)
 oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

Method
Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
Till then let's make the filling.

Ingredients for filling

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Cauliflower – 1 small bowl (finely cut)
Carrots – 2 (grated)
Green peas – half small bowl (optional)
Cottage Cheese – 100 gm
Oil – 1 tablespoon
Black pepper - ¼ spoon
Red pepper – 1 pinch
Coriander – half small bowl (finely cut)
Salt – as per taste
(as per taste you can also use onion or garlic)

Method:
Put the oil in a frying pan and heat it. Add the cut vegetables to the hot oil.
 Mix black pepper, red chili, salt and coriander and fry for 2 minutes while stirring.
Now crush the paneer into coarse powder and mix in the frying pan. Fry for another 1 to 2 minutes.
The filling for the momos is ready (If you also want onion or garlic then fry them before adding the vegetables).
Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
Put filling in the center of the flattened dough and by folding from all the corners or half moon shape. ( On corners just put drops of water with help of your finger so that you can seal the corners.)
Like this prepare the entire dough into filled pieces.
Now we have to cook the momos in steam.
To do this you can use the special utensil for steaming the momos or you can use vegetable steamer.
In this special utensil, four to five utensils are piled on top of each other and the bottom section is a little bigger to fill the water.
The above three or four utensils have a net like bottom.
Fill 1/3 of the bottom most utensil with water and heat it.
Put the momos in the steamer. About 12 to 14 momos will fit in one utensil. Cook in the steam for 10 minutes. When momos become translucent they are cooked.


The momos are ready.
If you don't have the special utensil to make the momos then put a filter stand in a big bottomed utensil and keep the momos on top of the filter. Fill water, at the bottom of the filter stand, in the utensil and heat it for 10 minutes. The momos are ready, take them out in a plate. If you have more momos then repeat the above step.
The delicious Vegetable Momos are now ready to serve and eat along with red chili sauce or onion soup.
If you want you can marinate the cooked momos in tandoori masala and grill them...tandoori momos are ready serve with green chutney.

# Onion Soup Recipe:
Ingredients For The Soup
Thinly sliced white onions 2
Butter tsp 1/3
Salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Soya sauce - 2 tbsp
Vegetable stock cube- 1
Water- 4 cups

Method:
For the soup
1.Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 6 to 8 minutes, or till they turn golden brown in colour.
2.Add 4 cups of water, vegetable stock cube, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3.Add the pepper powder and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Check for salt.
4.Soup is Ready yo serve, it goes well with vegetable momos or garlic bread or any plain bread of your choice.

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French Onion Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds white onions, sliced 1/4-inch into half circles
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• 1 tablespoons all-purpose flour
• 3 cups vegetable stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• ½ cup grated cheese

Method:

1.      Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2.      Sprinkle flour over onions, and stir to coat. Add stock, soya sauce and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt, vinegar and pepper to taste.

3.      Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Tip: if your vegetable stock has salt then do not add salt again.
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Sweet corn soup- perfect for rainy cold days.

 

Sweet corn Soup

Me and my husband once had this soup in Gourmet Plaza and liked it a lot.  On a Bank Holiday my husband wanted to drink sweet corn soup then I thought of preparing that soup at home and to my luck it turned out super delicious.  As its been raining like cat and dog since last night today morning I again prepared this soup and we enjoyed it with wholemeal garlic bread slices.

Ingredients:

Sweet corn (if you have frozen then defrost)	2 cups
Carrot (finely grated)	2
Fresh cream	4-5 tsps.
Pepper Powder (black)	4 tsp.
Salt	To taste
Red onion (finely chopped)	1 (small)
Vegetable stock (if you do not have fresh stock you can add 2 cubes of vegetable stock)	4 cups
* Pumpkin (finely grated)	1 cup
Butter ( you can also use garlic butter)	1tbsp.
Corn flour (dissolved in cold water of about half cup)	2 tsp.

Method:

Take a wok and heat four cups of vegetable stock. If you plan to use the vegetable cubes then first dissolve the two cubes in hot water and then add this to 3 cups of hot water. Keep the flame high. As soup cooked on high flame always taste delicious. Then add grated carrot or pumpkin (use any one of them not both). Cook for 2minutes then you can add chopped onion and let it cook for 1 minute. When this is cooking you can grind the sweet corns just remember to keep half cup to add later. Now you can add paste of sweet corn into the hot wok make sure to stir continuously so, that no lumps is formed. Add salt and pepper. Now add reserved sweet corns. Let it boil on high and keep stirring. For about 2-3 minutes. Then add corn flour dissolved in cold water. Cook for another 1 minute. Turn off the heat and add fresh cream mix well. Serve hot.

Serves- 3-4

Tip: You can add 2 tsp of sugar dissolved in water to the soup before serving.

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