Rice Balls Soup
May31

Rice Balls Soup

  Preparation Dough: 2 cups rice flour ½ cup to ¾ cup of water 3 tbsp oil 1 tbsp sesame seeds (optional) Mix all ingredients in a bowl until the dough is soft and easy to manipulate. If it is too dry, add a few more drops of water. If it is too wet, add a little more of rice flour. If you prefer, add dash of salt and sugar, or add some sesame seeds. Stuffing: ½ cup soy meat (small pieces) 1 tbsp black bean paste 1 tbsp water ½...

Read More
Cucumber Soup
May30

Cucumber Soup

  Ingredients • Cucumber – 1 kg • Lemon – 1 • Pepper powder – a pinch • Vegetable Stock – 7 cups • Milk – 1½ cup • Corn flour – 1 tsp • Butter – 1 tsp • Salt – as required • Green food color – 1 drop Preparation 1. Melt butter in a pot. 2. Add grated cucumber and 7 cup vegetable stock. 3. Boil for 10-15 minutes. When cool,...

Read More
Creamy Mung Dal with Chopped Spinach
May29

Creamy Mung Dal with Chopped Spinach

  Moong, North India’s most popular dal, was a great favourite of my spiritual master, Srila Prabhupada. It is easy to digest and has a good flavor and high vitamin content. The spinach, preferably fresh, enhances the texture and marbled color of this power-packed dal soup, and the fried spices poured in at the end of the cooking add lashings of flavor.   Preparation time (after assembling ingredients): 10 minutes...

Read More
Sweet Corn Soup
Jan26

Sweet Corn Soup

...

Read More
Carrot Soup
Dec31

Carrot Soup

  Ingredients • 10 medium sized carrots, peeled • 4 C water • 2 Bay leaves • ½ Tsp yellow asafetida powder • 2 Tbsp chopped fresh parsley • 1 Tsp salt • 1 Tbsp olive oil • 1 Tbsp chopped ginger • 1 Tbsp rice • ¼ Tsp ground black pepper Preparation 1. Shred two carrots and dice the remaining 8 carrots. 2. Prepare the stock by combining shredded carrots, water, bay leaves, ¼ Tsp asafetida, parsley and ½ Tsp salt in a saucepan....

Read More

Vishakha’s Cream of Vegetable Dal Soup

Here is a quick pressure-cooker soup. The rice and legumes complement each other nutritionally and with the vegetables, seasonings and powdered spices –make a full-bodied creamy soup. Practically a meal in itself, this dish needs only a fresh flatbread and salad to make an excellent light lunch. If the vegetables listed are not available, you can substitute peeled Jerusalem artichokes, winter squash, summer squash or freeze peas...

Read More