- ► 2009 (31)
- Rabri Falooda
- Daring Bakers November 2008 - Caramel Cake
- Masala Idli
- Capsicum Bhaajji/ Dry Capsicum Curry
- Egg Muffins
- Corn Salad
- Atte Ja Ladoo / Wheat Flour Ladoo
- Masala Bread For a Good Cause
- Aloo Gobi ki Tehari
- Masoor Dal
- Vegetable Cutlets
- Vegetable Soup
- Karao / Wheat Flour Halwa
- Palak Roti / Spinach Roti
- Phool Tapasha / Lotus Seeds Curry
- Baked Veggie Squares
- Macaroni Salad
- Peach Crumble
- Gobi Parantha / Cauliflower Parantha
- Kaju Paneer / Cashew Paneer
- Sindhi Pakoda/Vegetable Pakoda
- Pea Soup
- Mango Coconut laddu
- Earl Grey Tea Loaf
- Vegetable Fried Rice
- Quick Mushroom Gravy
- Chappa - Potato Channa dal Pattice
- Honey Dijon Dressing
- ▼ November (30)
I love soups in winter and keep experiment with different soups. I love my soups to be pureed and very smooth while my hubby loves then with the vegetables still floating, OK that's how I call it the floating objects soup. So sometimes I leave half of it for him and puree the rest for myself, that way we both are happy. But this soup had to be pureed. I love this soup, it is a heavy soup and we could not have much, half a bowl compared to the other soups will be ok. We had it with some macaroni salad for dinner.
2 cups vegetable stock or water. (you can use veg bouillons if you like)
1/2 cup peas, frozen or fresh
1/2 onion, chopped,
1/2 inch ginger grated
1/4 tsp cardamom powder
1 tsp kasturi methi
red chili flakes to taste
salt to taste.
- Heat 1 tsp oil in a pan and add the onions. Cook till translucent.
- Add the ginger and water and bring to a boil.
- Add the peas and simmer for 10 minutes or till the peas are cooked.
- Add the cardamom and turn of the heat.
- Puree this mixture.
- Put back on heat, add more water if required or boil to desired consistency.
- Add chili flakes, salt and kasturi methi.
- Serve hot or cold.
7th day of RM2
Check out what other members cooked today.