Mulliga-tawny Shorba
Ingredients
Masala Powder Coriander seeds 10 gm Cumin seeds 10 gm Aniseeds 5 gm Fenugreek seeds 5 gm Cinnamon sticks 5 gm For the Soup Moong dal 50 gm Mustard Oil 25 gm Chopped onions 25 gm Chopped green apple 50 gm Chopped ginger 15 gm Chopped garlic 10 gm Chopped tomato 20 gm Turmeric powder 5 gm Fresh coconut milk 50 gm Cooked rice 50 gm Lemon juice 5 gm Brown Onion 10 gm Salt 5 gm
Method For the masala powder Combine all the ingredients in a pan and dry roast on a medium flame for five minutes. Allow it to cool slightly, and blend in a mixer to a smooth powder.
For the soup Heat the oil in a pressure cooker; add onions, green apple, ginger, garlic and sauté on a medium flame for five minutes. 1 Add moong dal, tomatoes, masala, turmeric powder and 100 ml water, mix well and pressure cook for two whistles. 2 Blend soup in a mixer to a smooth purée and strain. 3 Transfer purée to a pan, add fresh coconut milk, lemon juice and salt, mix well and cook on a medium flame for two to four minutes 4 Garnish with sautéed onion and serve hot. — Recipe courtesy Istekhar Shaikh, brand chef, Indian Kitchen
Roasted Egg Plant Soup Ingredients: Egg plant 60 gm, chopped onion 20 gm, chopped garlic 15 gm, chopped leeks 15 gm, chopped celery 15 gm, thyme 5 gm, butter 10 gm, refined flour 50 gm, vegetable stock water 150 ml, Salt to taste and white pepper (crusted)
Method: Take eggplant, apply oil on top, roast in an oven. Remove skin, grind and keep. Take pan, add butter, onion, garlic, celery, leeks and sauté it. Add flour and vegetable stock water, boil. Add thyme, parmesan cheese, roasted eggplant paste butter and seasoning. Serve with garlic bread.
Chicken and Fennel Soup Ingredients: Chicken breast 30 gm, fennel 35 gm, garlic 15 gm, leeks 15 gm, celery 15 gm, thyme 5 gm, bayleaf 2 gm, black pepper corn 5 gm, refined flour 40 gm, butter 10 gm, cream 10 ml, salt to taste, stock water 150 ml
Method : Take the pan, add fennel seed, leeks, celery, peppercorn, bayleaf, add water boil well. Put in a mixer and blend. Take another pan, add butter, flour, mix well and add stock water, boil till thick. Add paste butter, chopped chicken, salt, thyme finish with cream. Serve with garlic bread. — Recipes courtesy Chef Mahadevan, 100 FT Boutique
Tuscan pumpkin and spinach soup with pinenuts Ingredients 2 kg whole red pumpkin (washed, peeled, seeded and coarsely chopped) Chopped onion, carrots, celery, leek each 50 gm Salt and pepper to season Thyme 2 tbs butter 6 cups vegetable stock cup light cream 2 cups baby spinach Roasted pinenuts to garnish Extra cream to garnish
Method Combine butter, pumpkin, carrots, onion, celery, leek in a medium-sized pot and sauté until roasted. Add flavourful vegetable stock to cover the vegetables then add thyme, salt and pepper. Bring it to boil, reduce heat and simmer until vegetables are soft. Add some butter and cook the spinach leaves until wilted, keep to garnish. Add cream to vegetables, pour ingredients into a blender, and blend until smooth. Serve with a drizzle of extra cream, top with wilted spinach and roasted pinenuts. — Recipe courtesy Sadish Kumar, group head chef, Toscano Restaurants
Almond Cauliflower Soup Almond and cauliflower soup served with a drizzle of truffle oil
Ingredients Cauliflower 250 gm, almond 60 gm, truffle oil 2 ml, onion chopped 10 gm, celery 5 gm, leeks 5 gm, a pinch of seasalt, black pepper (crushed) a pinch, olive oil for sautéeing, Italia crusty bread 5 gm, cream 20 ml, Butter 8 gm, parsley (chopped) 2 gm
Method Put oil in a pan and sauté onion, celery, leeks and cauliflower sauté till in slow fire. Add vegetable stock and bring to boil. Blanch almond and skin. Once cauliflower is boiled add Italian crusty bread (reserve a small piece for garnish) and almond. Make puree along with fresh cream and emulsify the soup with soft butter. Season well, garnish with chopped parsley and 2 pieces crusty oven roasted bread. Finally a drizzle of truffle oil before serving “to infuse the truffle flavoured. Serve immediately. — Chef Sandeep Kumar, executive sous chef, Aloft Bengaluru Cessna Business Park.
Minestrone Ingredients 250 gm tomato concasse, 600 gm mixed mediterranean seafood, 2 litre seafood stock, 100 gm barley, 100 gm Macedoine white cabbage, 100 gm Macedoine carrot, 100 gm Macedoine leek, 100 gm Macedoine celery, 100 gm Macedoine onion, 100 gm Macedoine potato, 50 gm chopped shallots, 50 gm chopped garlic, 20 gm thyme, 20 gm oregano, 10 gm bayleaf, 10 gm salt, 30 gm pepper, 100 ml olive oil Method Heat pan, add olive oil. Sauté chopped shallot and garlic, add vegetable and barley. Add mixed seafood, cook for a few minutes. Add tomato concasse. Simmer till seafood is cooked. Check seasoning and service with bread rolls. Cook it with 100 ml of stock, simmer till barley gets cooked and thyme, oregano, and stock. — Recipe Courtesy Chef Giuseppe Lioce, head chef at Bene, Sheraton Grand Bangalore Hotel at Brigade Gateway
Chicken Manchow Soup Ingredients: 2 tbs oil, 1 tbs garlic (finely chopped) 2 green chilli (finely chopped) 5 cups stock/water, 1 small carrot (finely chopped), 50 gm cabbage (finely chopped), 6 French beans (finely chopped) 5 mushrooms (finely sliced), 1 tofu (finely chopped) 1 chicken breast (minced), 1/2tsp white pepper powder, 1 tbsp soya sauce, salt to taste, 1/4 tsp sugar, 3 tbsp cornflour, 1/2 egg, well-beaten, 1 tbsp vinegar, 1 fresh coriander, 50 gm noodles
Method Boil noodles, when the head subsides, deep fry till golden. Heat oil in a saucepan. Saute garlic and green chillies. Add stock, vegetables and salt and bring to a boil. Add seasonings, sauces, chicken and simmer for four to five minutes. Mix cornflour in two to three tbsp water, add to soup. Mix till thick. Add egg in a thin stream, stirring continuously. Mix well. Remove from heat. Garnish with fresh coriander and fried noodles and serve hot. — Recipe courtesy Pema T. Takchung, director, F&B, Hunan
