Potato Soup

Ingredients:
2 Sweet potatoes, chopped
4 Cups vegetable stock
1 Large onion, chopped
1 Carrot
2 tbsp Butter
3-5 Garlic cloves, minced
1 tsp Rosemary, minced
1 Bay leaf
1 tsp Salt
2 tsp Pepper
Parsley, for garnish
Water, as needed

Preparation Method:
In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
Add the chopped potatoes and carrot. Sauté for a few more minutes.
Add stock, bay leaf, rosemary, salt and pepper.
Bring to a boil and then reduce to simmer.
Cover and allow to cook, stirring occasionally, until potatoes are very soft.
Remove the bay leaf and season the soup with parsley.
Potato Soup is ready.

Clear Tomato Soup

Ingredients:
1 pint Canned Tomatoes (stewed)
3 cup Water
½ Onion, sliced
2- 3 Bay Leaves
Few grains of Summer Savory
Few grains of Thyme
2 tbsp All-purpose Flour
1 tsp Sugar
1 tsp Salt

Preparation Method:
Take a pan and cook all the ingredients in it, together, for twenty minutes, on medium-low flame.
Rub the soup through a fine strainer and add 2 cups of water to it. Reheat it.
Take a cup of cold water and mix all purpose flour in it.
Add this mixture to the soup, to thicken it. Heat again.
Add a tbsp of butter and serve hot. 

Vegetable Soup

Ingredients:
50 gm Carrot (scraped and chopped)
50 gm Cauliflower(chopped)
200 gm Tomato (chopped)
50 gm Butter
1 tbsp Oats
2 tsp Ginger-Garlic Paste
4 cm length Ginger
50 ml Milk
100 gm Small Onion(cut into thin circles)
2 tsp Oil
1 tbsp Corn flour or all purpose flour
1tsp Pepper Powder
Salt as needed
1 Green chilly
8 cup Water
5-6 Coriander leaves(finely chopped)

Preparation Method:
Heat butter in a pan.
Add ginger garlic paste and fry.
Add vegetables, green chilli, salt, 8 cups of water and let it boil.
When the vegetables are cooked, add pepper powder and mash.
Mix maida and oats with milk and add to the soup.
Reduce the flame.
Add coriander leaves to the soup.
Remove from the flame after it boils for a few minutes.
Heat oil in another frying pan.
Add onions and fry till golden.
Transfer the fried onions to the soup and serve hot.

Mushroom Soup

Ingredients:
400 gm Mushrooms
4 Cups chicken stock
3 Cloves garlic, crushed
60 gm Butter
1 Cup cream
1/4 Cup flour
Salt and Pepper as needed

Preparation Method:
Wash and chop the mushrooms.
Melt butter in a saucepan and add garlic and mushrooms in it.
Cook them for about 5 minutes
Add flour, stir for about 1 minute.
Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
Blend it, then combine cream with it and serve. 

Carrot Halwa

Ingredients:
1-1/2 kg Carrots
200 gm Sweetened Condensed milk
2 tbsp Ghee
Handful grated cashew nuts and almonds
2 tsp Cardamom Powder

Preparation Method:
Wash and grate the carrots finely.
Transfer the grated carrots to a pressure cooker.
Cook for about two minutes.
Remove the lid from the cooker.
Allow excess water to evaporate.
Keep churning the carrots occasionally.
Pour milk and ghee over the cooked carrots.
Simmer till all are well blended.
Remove from the flame.
Sprinkle with grated cashew nuts, almonds and cardamom powder.
Carrot Halwa is ready to serve.

Cabbage Rice

Ingredients:
2 cups cabbage, finely chopped
1 cup rice cooked
¼ cup coconut
¼ cup pottu kadalai
1 tsp urad dal
1 tsp channa dal
4 green chillies
small piece ginger
mustard
curry leaves
salt
oil

Preparation Method:
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.

Butter Chicken Recipes

Ingredients:
Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 50 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green cardamom - 4
Ginger pulp - 1 tsp
Garlic pulp - 1 tsp
Tomato - 400 gms, chopped
Onion - 2, chopped
Fresh coriander - 2 tbsp, chopped
Fresh cream - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 75 gms
Salt as per taste

Preparation Method:
Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend well.
Put the chicken pieces in a large bowl. Pour over the curd mixture.
Heat butter and oil together in a pan.
Put onions and fry for 3 minutes.
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream. Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappathis.