Posts Tagged Soup

Chicken Soup with Vegetables

Ingredients:

  1. 1 kg Chicken
  2. 1 Potato
  3. 1/2 Onion
  4. 3 clove Garlic
  5. 1/4 Capsicum
  6. 1 Carrots
  7. 4 Beans
  8. 1 Eggplant
  9. Salt
  10. 1 Tomato
  11. 1 cup coconut milk/cream

Method:

  1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
  2. Peel the potatoes and cut it into pproximately 2 cm cubes and rinse it.
  3. Wash the capsicum, eggplant and beans, cut it into small pieces.
  4. Peel the garlic and pound it
  5. Chop the onion.
  6. Chop the chicken meat in bite size pieces and rinse it.
  7. Pour 4 cups of water in a pot and add, potatoes, garlic, onion, capsicum, carrots, beans, chicken, eggplant, tomato and salt. Boil this till the potatoes are tender.
  8. Add the coconut cream/milk it to the mixture simmer for 2 minutes.
  9. Serve soup with dalo, cassava, kumala or alone.
  10. Hot soup is nice.

Notes:

You can even add the maggi noodles and it will be Chicken soup with vegetables and maggi noodles.

Optional: Bele leaves, Chillies

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Maggi Noodles and Vegetable Soup

Ingredients:

  1. 1 pkt maggi noodles
  2. 1 Potato
  3. 1/2 Onion
  4. 3 clove Garlic
  5. 1/4 Capsicum
  6. 1 Carrots
  7. 4 Beans
  8. 1 Eggplant

Method:

  1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
  2. Peel the potatoes and cut it into pproximately 2 cm cubes and rinse it.
  3. Wash the capsicum, eggplant and beans, cut it into small pieces.
  4. Peel the garlic and pound it
  5. Chop the onion.
  6. Pour 4 cups of water in a pot and add, potatoes, garlic, onion, capsicum, carrots, beans and eggplant. Boil this till the potatoes are tender.
  7. Break the maggi noodles into four pieces or as desired and add it to the mixture.
  8. Add the noodles masala is there is any in the packet and cook for 2 minutes.
  9. Serve soup with dalo, cassava, kumala or alone.
  10. Hot soup is nice.

Notes:

If you do not like the maggi noodles flavour than you can add salt instead.

Optional: Bele leaves, Chillies

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Karhi/ Kadhi

Ingredients:

  1. Pea Besan 500grams
  2. Salt
  3. Tumeric
  4. Curry leaves
  5. Oil to fry
  6. Masala
  7. Jeera
  8. Methi
  9. Onion
  10. Sarso
  11. Chilly powder
  12. Roasted and pounded jeera

Method:

  1. Pour pea besan in a bowl and add salt, roasted jeera powder, garlic and chilly powder and mix. Pour water and make a thick batter.
  2. Take out 5 tablespoons of this mixture and add 3 cups of water to the mixture set aside and mix well.
  3. Heat oil and pour thick batter in the oil in small ball shape or in drop shape.
  4. Deep fry these balls/pakodas/fulori  till light brown.
  5. Heat 2 tablespoons of oil in a pot and add a few pieces of onion and fry it till slightly brown.
  6. Add sarso, jeera, methi, garlic and curry leaves. Fry this till garlic is light brown.
  7. Pour the mixture and add tumeric, masala and salt. Add the balls,  salt and chillies (optional) and mix well.
  8. Cook for about 10 minutes and serve with rice or roti and chutney.
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Dalo Curry

Ingredients:

  1. 1 Dalo
  2. Garlic paste
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Lemon Juice 2 tsp
  10. Coriander leaves
  11. Masala
  12. Tumeric

Method:

  1. Cut off the dalo top and take off the skin.
  2. Wash the dalo and cut it into 1/1/2 cm cubes.
  3. Heat oil and splatter in methi.
  4. Let methi get brown, add a few pieces of onion and jeera.
  5. Add garlic and curry leaves when onion starts to get brown.
  6. Fry garlic till it is brown and masala and tumeric.
  7. Add  Dalo pieces and salt and stirr.
  8. Add 1 liter of water.
  9. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
  10. Add coriander leaves and simmer for few minutes.
  11. Fiji Indian style Dalo Curry Recipe is ready.
  12. Serve with other food. Yummy with roti or rice.
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Breadfruit Curry

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Lemon Juice 2 tsp
  10. Coriander leaves
  11. Masala
  12. Tumeric

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and masala and tumeric.
  8. Add  Breadfruit pieces and salt and stirr.
  9. Add 1 liter of water.
  10. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
  11. Add coriander leaves and simmer for few minutes.
  12. Fiji Indian style Breadfruit Curry Recipe is ready
  13. Serve with other food. Yummy with roti or rice.
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Dhal Soup (Bora Dhal)

Inredients:

  1. Dried split beans (bora) 1 cup
  2. Salt 1/1/2 tbsp
  3. Ghee/Butter 1/4 cup
  4. Water 6 cups
  5. Sarso
  6. Jeera
  7. Onion 1/4 sliced into thin long slices
  8. Garlic Paste 2 tbsp
  9. Tumeric
  10. Curry leaves
  11. 1 eggplant
  12. 1 Carrot
  13. Sajan Bhaji (Optional)

Method:

  1. Wash the split peas and drain out all the water.
  2. Peel the eggplant using a vegetable peeler and cut it into very small pieces.
  3. Peel the carrot using a vegetable peeler and cut it into very small pieces.
  4. Heat ghee in a pressure cooker or a pot, add sliced onion, jeera and sarso. After a few seconds, add garlic and curry leaves. Fry this till garlic is golden brown.
  5. Add split beans, salt and tumeric fry this for 2 to 4 minutes and pour water in it.
  6. Add the carrot and eggplant and boil till the split peas is soft and tender and some of the pods are dissolved in the soup.
  7. Fiji Indian style Dhal soup made of Bora dhal Recipe is ready.
  8. Serve with food, it will be super with rice and chutney.

Note:
Water will evaporate while boiling. It might get to about 5 cups after boiling. You can add more water depending on the likeness of your choice of thickness of dhal.

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Arhar/Toor Curry

Ingredients:

  1. Arhar 1 kg seeds
  2. Tomatoes 2 to 4 Ripe
  3. Eggplant 2
  4. Potatoes 2
  5. Garlic paste 1 tbsp
  6. Jeera
  7. Methi
  8. Sarso
  9. Oil
  10. Salt
  11. Onion 1
  12. Chillies
  13. Tumeric
  14. Masala
  15. Coriander leaves

Method:

  1. Peel arhar and take out all the seeds (seeds is used).
  2. Use a vegetable peeler to take off potato skin. Cut the potatoes into 1/2 to 1 inch cubes.
  3. Cut the eggplant stock and cut the eggplant into thin long slices.
  4. Wash the tomatoes and cut it into small cubes.
  5. Wash the arhar, potatoes and egg plant.
  6. Wash the coriander leaves and chop it into small pieces.
  7. Heat oil and splatter in jeera, methi and sarso.
  8. When it starts to get slightly brown, add garlic, curry leaves and onion.
  9. Fry this till garlic turns light brown.
  10. Add the arhar, potatoes and eggplant.
  11. Add salt, tumeric and masala and mix well.
  12. Add 2 to 4 cups of water.
  13. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 2 to 5 minutes.
  14. Sprinkle the coriander leaves on top.
  15. Serve with rice, roti and chutney
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Fish Lolo (Fish in Coconut Cream)

Ingredients

  1. Tomatoes
  2. Fresh Fish
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Wash the tomatoes and cut it into small pieces.
  2. Fry the fish as shown in my blog below.
  3. Heat oil and splatter in methi.
  4. Let methi get brown than add a few pieces of onion and jeera.
  5. Add half of the garlic and ginger when onion starts to get brown.
  6. Fry garlic till it is brown and add Tomatoes and salt.
  7. When Tomatoes start bubbling, add the remaining garlic, onion,  fried fish and Coconut cream.
  8. Simmer for few minutes.
  9. Serve with other food. Yummy with roti or rice.
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Guramba (Mango)

Ingredients:

  1. Jeera
  2. Garlic
  3. Half ripe Mangoes
  4. Chillies
  5. Butter or Ghee
  6. Water
  7. Sugar

Method:

  1. Peel the Mangoes and wash it.
  2. Heat butter and splatter in jeera.
  3. After few seconds add garlic and chillies.
  4. Fry this till garlic is light brown.
  5. Add mangoes and stirr.
  6. After a few seconds, pour in water.
  7. cook till mango is tender.
  8. Add sugar and simmer for a few minutes.
  9. Serve in a dish.
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Dhal soup

Inredients:

  1. Split peas 1 cup
  2. Salt 1/1/2 tbsp
  3. Ghee/Butter 1/4 cup
  4. Water 8 cups
  5. Sarso
  6. Jeera
  7. Onion 1/4 sliced into thin long slices
  8. Garlic Paste 2 tbsp
  9. Tumeric
  10. Curry leaves

Optional:

  1. 1 eggplant
  2. 1 Carrot
  3. Sajan Bhaji. Either of it will be super,  if you dont have, than dont worry.

Method:

  1. Wash the split peas and add water, salt, tumeric and any of the optionals and boil till the split peas is soft and tender and some of the pods are dissolved in the soup.
  2. Heat ghee and add sliced onion, jeera and sarso. After a few seconds, add garlic and curry leaves. Fry this till garlic is golden brown
  3. Pour the boiled soup and bring to boiling.
  4. Serve with food, it will be super with rice and chutney.

Note:
Water will evaporate while boiling. It might get to about 5 cups after boiling. You can add more water depending on the likeness of your choice of thickness of dhal.

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Rating: 0.0/10 (0 votes cast)
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Rating: +1 (from 1 vote)

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