Ingredients
| • | Frozen green peas | 1 cup |
| • | Red pumpkin (bhopla/kaddu),peeled and sliced | 100 grams |
| • | Butter | 2 tablespoons |
| • | Vegetable stock | 2 1/2 cups |
| • | Salt | to taste |
| • | Black pepper powder | to taste |
| • | Nutmeg powder | a pinch |
| • | Milk | 1/4 cup |
| • | Red capsicum,roasted and puréed | 1 small |
| • | Parsley | a sprig |
Method
Heat 1 tbsp butter in a non stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.
Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup tureen.
When the pumpkin softens, puree it with a ¼ cup stock. Pour both the soups into a soup bowl from opposite sides simultaneously. Place a blob of roasted and pureed red capsicum in the center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.
Heat 1 tbsp butter in a non stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.
Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup tureen.
When the pumpkin softens, puree it with a ¼ cup stock. Pour both the soups into a soup bowl from opposite sides simultaneously. Place a blob of roasted and pureed red capsicum in the center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.
Ingredients |
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| Method of Preparation:- 1. In a pan add butter and heat. Add chopped ginger and garlic and saute for a two to three minutes. 2. Add tomatoes and saute until pulpy. Add two cups of water bring to a boil. 3. Add bayleaf and potato, cook further for two to three minutes. 4. Remove, pass through a blender and sieve. 5. Bring to a boil, add cream and butter. 6. Finish with freshly crushed black pepper. Serve hot. | |||||||||||||||||||||||||||
Ingredients
| • | Frozen green peas | 1 cup |
| • | Red pumpkin (bhopla/kaddu),peeled and sliced | 100 grams |
| • | Butter | 2 tablespoons |
| • | Vegetable stock | 2 1/2 cups |
| • | Salt | to taste |
| • | Black pepper powder | to taste |
| • | Nutmeg powder | a pinch |
| • | Milk | 1/4 cup |
| • | Red capsicum,roasted and puréed | 1 small |
| • | Parsley | a sprig |
Method
Heat 1 tbsp butter in a non stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.
Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup tureen.
When the pumpkin softens, puree it with a ¼ cup stock. Pour both the soups into a soup bowl from opposite sides simultaneously. Place a blob of roasted and pureed red capsicum in the center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.
Heat 1 tbsp butter in a non stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.
Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup tureen.
When the pumpkin softens, puree it with a ¼ cup stock. Pour both the soups into a soup bowl from opposite sides simultaneously. Place a blob of roasted and pureed red capsicum in the center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.
Ingredients
| • | Barley soaked overnight and pressure-cooked upto 5-6 whistles | 2 cups |
| • | Oil | 3 tablespoons |
| • | Ginger,finely chopped | 1 inch |
| • | Green chilli,finely chopped | 1 |
| • | Onion ,grated | 1 medium |
| • | Turmeric powder | 1/4 teaspoon |
| • | Coriander powder | 1 tablespoon |
| • | Roasted cumin powder | 1/2 teaspoon |
| • | Chaat masala | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Salt | to taste |
| • | Roasted chana dal powder | 3 tablespoons |
| • | Potato,Boiled, peeled And Grated | 1 medium |
| • | Onion rings | a few |
| • | Fresh mint sprigs | a few |
| • | Red chilli | 1 |
| • | Lemon wedges | 1 |
Method
1. Heat 2 tbsps oil in a non stick pan. Add ginger and green chilli and sauté for a minute. Add onion and sauté for 1-2 minutes.
2. Add barley and mix. Add turmeric powder, coriander powder, roasted cumin powder, chaat masala, garam masala powder and salt and mix well.
3. Add roasted chana dal powder, mix well and transfer the mixture in a hand blender and grind into a coarse mixture.
4. Transfer the mixture into a bowl. Add potato, coriander leaves and mix well.
5. Heat the remaining oil in a non stick pan.
6. Divide the barley mixture into equal portions and shape each portion into a kabab.
7. Place the kababs in the pan and shallow-fry, turning sides, till golden on both the sides. Drain on absorbent paper.
8. Place some onion rings, mint sprigs, a fresh red chilli and a lemon wedge on a serving plate. Arrange the kababs on the plate and serve hot.
1. Heat 2 tbsps oil in a non stick pan. Add ginger and green chilli and sauté for a minute. Add onion and sauté for 1-2 minutes.
2. Add barley and mix. Add turmeric powder, coriander powder, roasted cumin powder, chaat masala, garam masala powder and salt and mix well.
3. Add roasted chana dal powder, mix well and transfer the mixture in a hand blender and grind into a coarse mixture.
4. Transfer the mixture into a bowl. Add potato, coriander leaves and mix well.
5. Heat the remaining oil in a non stick pan.
6. Divide the barley mixture into equal portions and shape each portion into a kabab.
7. Place the kababs in the pan and shallow-fry, turning sides, till golden on both the sides. Drain on absorbent paper.
8. Place some onion rings, mint sprigs, a fresh red chilli and a lemon wedge on a serving plate. Arrange the kababs on the plate and serve hot.
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