Spinach Soup
Mar03

Spinach Soup

View Recipe   Ingredients • Spinach – 4 bunches    • Tomatoes – 2 • Green peas – ½ kilo    • Pepper powder – a pinch • Salt – as required • Milk – 3 cups      • Corn flour – 2 tsp    • Butter – 2 tsp • Cream – 200 gms    • Soda – 1 pinch Preparation 1. Wash...

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Mung Dal Soup with Tomatoes
Mar02

Mung Dal Soup with Tomatoes

  Dals are perhaps the most popular and the most economical foods in Vedic cuisine. They are relished by everyone, rich and poor, and are part of almost every Vedic lunch. A bouquet of delicate flavors in this creamy dal soup comes from the species, seasonings, tomatoes and sweetener added in the final stages of cooking. The recipe comes from the skilled hands of a great devotee of Krishna from West Bengal, Srila...

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Pumpkin Apple Soup
Mar01

Pumpkin Apple Soup

  Ingredients • Small pumpkin, peeled and cut into cubes(about 4 cups) – ½ • Apples (peeled and cut into cubes) – 2 • Water – 4 cups • Curry Masala – 2 tsp • Light cream or milk- 1 cup • Sugar – 2 tsp • Chopped coriander (to garnish) – ¼ cup • Garam Masala – ½ tsp Preparation 1. Take a pot fill it with water (4 cups, add extra...

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Gujrati Kadhi
Feb28

Gujrati Kadhi

  Ingredients • Buttermilk – 2 cup • Urad Dal flour – 2 tsp • Green chili paste – 1 tsp • Curry leaves – 1 tsp • Sugar – 2 tbsp • Cilantro leaves – 3 tbsp For The Tadka: • Ghee – 2 tbsp • Cumin seeds – 1 ½ tsp • Cloves – 3-4 • Cinnamon – 2 • Kashmiri red chilies – 1-2 • Salt – as required...

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Chhole Masala
Feb27

Chhole Masala

  Ingredients • Cumin seeds – 50 grams • Coriander seeds –  50 grams • Red chili powder- 50 grams • Dry mango powder –  25 grams • Black pepper powder – 10 grams • Salt – as per taste • Black salt – 1 tbsp • Black cardamom –  6 • Pomegranate seeds – 10 grams • Cinnamon – 6 • Cloves – 16 • Dry mint...

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Curry leaves Powder (Karepaku podi)
Feb23

Curry leaves Powder (Karepaku podi)

  Ingredients • Curry leaves powder – 2 tbsp • Black gram dhal – ¼ cup • Red chilies – 15 to 20 • Salt – as required • Tamarind – little more than gooseberry sized • Bengal gram dhal – ¼ cup Preparation 1. Separate the tender curry leaves from its bark. 2. Wash and wipe with a cloth. 3. Dry by spreading on a clean towel. 4. When it is completely dry,...

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