Mushroom soup

Maggie chicken noodle soup

Spinach soup

Creamy bean soup

Cream of corn soup

Tuna salad

Green salad

Chicken n pasta salad

Ham n marconi salad

Beetroot Raita

Fresh corn tomato soup

Spinach raita

Aloo raita

Cream of corn soup

Kachumber

Onion salat

Kamang kakdi

Hot n sour turkey soup

Italian chicken soup

Hot n rough tomato soup

Hot pepper soup

Kidney soup

Hot n sour soup

Cabbage salad

Chilly tomato salad

Aloo achar

Spicy potato

Mixed veg salad

Mango chutney dressing

Lentil soup

Mushroom Soup

1 potato, 1 carrot, ½ cup button mushrooms, 4 ripe red tomatoes, 1 cup shredded cabbage, 5 cups of water, 2-3 cloves of garlic, ½ tsp. grated ginger, 1 tbsp. cinnamon (dalchini) powder, ½ tsp. black pepper (kailimirch) powder, salt to taste, a few fresh coriander leaves, 10 almonds.

Preparation :

1.Peel and wash potato and carrot and cut into small pieces. 2.Wash cut tomatoes and cabbage. 3.Add garlic and grated ginger. 4.Add 5-6 cups of water and a little salt. 5.Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire. 6.When cool, put everything in the mixer to mash with egg-beater. 7.Sieve and add dalchini powder. Kalimirch powder and salt to taste. 8.Wash and cut mushrooms into small pieces. In a pan heat ½ tbsp. butter. Fry mushrooms till pinkish brown and add to the soup. 9.Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms

Maggi Chicken Noodle Soup

The ultimate comfort food made easy! Estimated Times Preparation time: 10 mins Cooking time: 30 mins

Ingredients

7 cups water 1 cup 2 small carrots, peeled and sliced 1/2 cup 1 stalk celery, sliced 7 teaspoons MAGGI® Instant Chicken Bouillon 2 boneless, skinless breast halves, cooked and cut into 1-inch strips 2 cups egg noodles, uncooked 1 tablespoon parsley, finely chopped

Directions

ADD water, carrots, celery and bouillon to large stockpot. Cook over medium heat, stirring occasionally for 20 to 22 minutes or until vegetables are tender. Stir in chicken and noodles. Cook for 8 to 10 minutes or until noodles are tender. Stir in parsley before serving.

Creamy Bean Soup

Ingredients

1 tablespoon vegetable oil 1 cup chopped onion 4 cloves garlic, finely chopped 2 cans (16-oz.) ORTEGA® Refried Beans 1 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium) 1 can (14.5-oz.) chicken broth 1 tablespoon lime juice 2 teaspoons ground cumin 1/2 teaspoon crushed red pepper

Directions

Shredded Mild Cheddar Cheese (optional) Chopped fresh cilantro (optional) HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. STIR in beans, salsa, broth, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 12 minutes. Sprinkle with cheese and cilantro before serving.

Spinach Soup

A quick and easy soup for a light lunch, dinner or first course! Serve with warm garlic twists and your favorite fruit pie for dessert.

Ingredients

1 package (9-oz.) BUITONI® Three Cheese Tortellini 2 packages (9-oz.) STOUFFER'S® Creamed Spinach, defrosted according to package directions 3 1/2 cups water 1 envelope (1.4-oz.) dry vegetable soup and recipe mix

Directions

HEAT water and soup mix in large saucepan to boiling; reduce heat. Add tortellini and creamed spinach; cook for 5 minutes or until tortellini is tender. Top each serving with Parmesan cheese, if desired.

Hot Tuna Salad

Ingredients:

16 ounces whole tomatoes 1/2 cup onion, chopped 1/2 teaspoon celery seed 4 hard-cooked eggs, chopped 6 ounces Chicken of the Sea® Chunk Light Tuna 2 tablespoons pickle relish 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 2 teaspoons prepared brown mustard 1/4 teaspoon garlic powder 1/2 teaspoon salt 2 teaspoons liquid hot pepper sauce 2 teaspoons red wine vinegar 1 tablespoon olive oil

Directions:

Chop whole tomatoes and mix with chopped onion, celery seed, chopped hard-boiled eggs, tuna (drained), and pickle relish. In another bowl, combine mayonnaise, Worcestershire sauce, prepared brown mustard, garlic powder, salt, liquid hot pepper sauce, red wine vinegar, and olive oil. Add to the tuna mixture. Yields: 8

GREEN SALAD

Lettuce(shredded) 1 bunch Firm red tomatoes(sliced) 2 nos. Cucumber small(cut into squares) 1 no. Eggs boiled(cut into round slices) 1-2 nos. Peas(cooked and chilled) ½ cup Carrot grated 1 no. For the French dressing: Mustard powder ½ tsp. Black Pepper ¼ tsp. Sugar 1 tsp. Vinegar ¼ cup Salad oil 1 cup Lemon juice 3 tsp. Salt ½ tsp

1.Take a flat salad dish,arrange cucumber and tomatoes in the centre. 2.Place the chilled peas around the cucumber and tomatoes,and arrange lettuce around it. 3.Arrange sliced eggs on the lettuce,sprinkle the grated carrot on top of the salad. 4.Pour the french dressing all over the salad. Serve chilled.

Method for preparing the French Dressing: 1.Put all the ingredigent in a bottle and shake it thoughly.It can be stored in the fridge for a long time.

CHICKEN N PASTA SALAD

Pasta shells 125 gms. Tomatoes chopped 2 nos. Mushrooms small 50 gms. Salt To taste Chicken cooked 1 cup Red, yellow or green bell pepper, cored and seeded(capsicum) ½ no. Parsley For garnish For the dressing Lemon juice 1 tsp. Olive oil 2 tsps. Garlic salt 1 tsp. Pepper To taste

1. Add salt to water and boil the pasta in it. 2. After bringing it to a boil, drain the excess water, and note that the pasta must be soft and tender. 3. Add chicken, tomatoes, capsicum and mushrooms. 4. To make the dressing, blend well the olive oil, lemon juice, garlic salt and pepper. 5. Pour this dressing over the pasta and toss it well. 6. Before serving garnish with parsley.

CREAM OF CORN SOUP

Cream corn 1 tin Potatoes, cubed 4 nos. Onion 1 no. Sugar 1 tsp. Bacon 4 slices Milk 2 cups Water 1 cups Parsley, chopped As required Pepper As required Butter 3 tbsps. Salt As required

1.Melt the butter and sauté the chopped onion and bacon. 2.Then add the cubed potatoes and 1 cup of water. 3.When the potatoes are tender, add the corn, milk, sugar, salt and pepper. 4.Simmer for 10 minutes and serve hot garnished with chopped parsley.

HAM N MARCONI SALAD

Ham, chopped 1 cup Mayonnaise 1 cup Boiled macaroni 2 cups Onions, chopped ½ cup Parsley, chopped 1 cup Pepper As required Salt As required

1.Toss all the above ingredients together and serve over lettuce leaves. 2.Garnish with sliced tomatoes and serve

BEETROOT RAITA

Beetroots 2 nos. Curd 3 cups Cumin powder, roasted 1 tsp. Red chili powder 1 tsp. Salt To taste

1.Boil, peel, cool & dice the beetroots & keep aside. 2.Beat the curd till it reaches a smooth consistency. 3.Mix the chopped beetroots, roasted cumin powder, red chili powder & salt to the beaten curd. 4.Mix well and serve chilled.

Fresh Corn and Tomato Soup

Ingredients

1 tablespoon vegetable oil 1/2 onion, chopped 1 celery stalk, chopped 1/8 teaspoon cayenne pepper 1 garlic clove, peeled and chopped 4 cups fresh corn kernels, cut from about 8 fresh ears 4 fresh large tomatoes, stem ends removed, chopped coarsely 1/2 cup water 1/2 teaspoon salt 2 tablespoons minced fresh cilantro (coriander) leaves

Directions

Heat oil in a heavy 2-quart saucepan; sauté onion, celery, cayenne and garlic until tender (about 5 minutes). Add corn, tomatoes, water and salt to sautéed vegetables. Bring to a boil; reduce heat to low. Cover and simmer until corn is tender, about 30 minutes. Thin with up to 1/2 cup water, milk or cream if desired. Stir in coriander leaves just at serving time.

SPINACH RAITA

Spiced yogurt with spinach 2 cups plain yogurt 1 cup spinach, very finely chopped, boiled and cooled 1/2 tsp. finely chopped green chilies 1 tsp. amchur powder 1 tsp. cumin powder Salt to taste

For the tempering: 1 tspn oil 1/2 tsp. black mustard seeds Beat the yogurt . Add the spinach, green chilies , amchur powder, cumin powder and salt . Mix well. Heat the oil , add the mustard seeds . When they start to crackle, add the oil to the yogurt and spinach mixture. Chill and serve.

Aloo Ka Raita(Potatoes in spiced yogurt )

3 cups Yogurt 2 medium Potatoes, boiled, peeled and cubed (approximately 1 cup) 1 small Onion, chopped finely ½ teaspoon Black pepper powder ½ teaspoon Coriander powder ½ teaspoon Cumin powder 1 1/4th Amchur powder 1 teaspoon Sugar Salt to taste Dry roast the cumin, coriander and black pepper powders in a pan. Beat the yogurt and add all the spices and potato cubes and chopped onion. Chill thoroughly and serve.

CREAM OF CORN SOUP

Cream corn 1 tin Potatoes, cubed 4 nos. Onion 1 no. Sugar 1 tsp. Bacon 4 slices Milk 2 cups Water 1 cups Parsley, chopped As required Pepper As required Butter 3 tbsps. Salt As required

1.Melt the butter and sauté the chopped onion and bacon. 2.Then add the cubed potatoes and 1 cup of water. 3.When the potatoes are tender, add the corn, milk, sugar, salt and pepper. 4.Simmer for 10 minutes and serve hot garnished with chopped parsley.

Kachumber Fresh Tomato and Onion Salad

This is a very popular and easy salad. A salad in an Indian meal serves only as an accompaniment rather than a course in itself. It is eaten along with the main meal. During the meal it is normal to pick up any curry with a piece of Indian bread and also in the same bite pick up a little bit of the salad too. 2 to 3 large Tomatoes, diced 1 large Cucumber, peeled and finely diced 1/4th cup Onion, finely diced 1 Green chili, finely chopped A few sprigs of Coriander / Cilantro leaves 2 to 3 teaspoons Sugar 3/4th teaspoon Salt 3 to 5 tablespoons Lemon Juice

1. Toss the tomatoes, cucumber and onion together. 2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well. 3. Serve chilled. Serves as a great accompaniment with curries.

Onion Salat

Sliced Onions marinated in lime juice A very simple and popular refreshing salad served usually with tikkas, kebabs and Tandoori Chicken. Also is served as a side dish with most Biryanis.

1 large onion sliced thinly 2 teaspoons finely chopped fresh cilantro/coriander leaves 4 teaspoons lemon juice 1 fresh green chili finely chopped ½ teaspoon Salt Mix all of the ingredients together. Let it stand for 1/2 hour before serving. It is a great accompaniment with Indian barbecue dishes.

Khamang kakdi

This is a salad from the state of Maharashtra. Kakdi means cucumber. A delicious creamy side dish to be served with any rice main course.

3 Small cucumbers 3 Green chilies ½ Cup Peanuts 3 Curry leaves ½ tsp Mustard seeds 1tbsp Oil 2 Cups Curd 1 Cup Grated coconut 1 tbsp Coriander leaves Sugar and salt to taste

Chop the cucumbers finely, mince green chilies and crush the peanuts. After draining out the juice from the cucumber, mix with chilies, peanuts, coriander leaves, coconut and curd. Heat oil and season the mixture with curry leaves and mustard seeds. Add salt and sugar just before serving

Hot-N-Sour Turkey Soup

Ingredients 2 turkey drumsticks; (about 1 -pound each) 2 1/2 qt water 1 14 oz can chicken broth 1 tb coarsely chopped fresh 1 ginger 1/4 c soy sauce 2 green onions; chopped 1 oz dry chinese mushrooms 1 soaked in 1 cup water 1/2 c sliced bamboo shoots 7 oz tofu; diced 1/4 c white vinegar 4 dr hot chili oil; or to taste

Instructions In a large pan over medium heat, cook turkey with 2 1/2 qt water, broth, ginger, soy sauce, and onions for 1 1/2 hours. Remove turkey meat from bones and return meat to pot. When mushrooms have soaked for 20 minutes, slice and add to soup along with any remaining liquid. Add all remaining ingredients; cook for 20 minutes over medium-low heat.

Italian Chicken Soup

Ingredients 4 chicken breast halves; (bone - in) 1 lg onion; halved 1 lg carrot; quarter 3 ribs celery; chopped 2 14 1/2 ounce chicken broth 2 c water 2 chicken bouillon cube 2 bay leaves 14 1/2 oz diced tomatoes; undrained 6 green onions; thinly sliced 1/2 c fresh parsley; chopped 1/4 c ketchup 1 ts salt 1 ts dried rosemary; crushed 1/2 ts dried basil 2 cloves garlic; minced 1/2 ts pepper 2 15 1/2 ounce kidney beans; -rinsed and drained 1/4 c grated romano cheese

Hot Rough Tomato Soup

Servings Ingredients 3 lg ripe tomatoes 2 tb ghee 1 lg onion, coarsely chopped 1 sm potato, cubed 3/4 c tomato paste 7 1/2 c vegetable stock 1 pn thyme 2 sm dried red chilies, chopped 6 ea whole cloves 12 ea peppercorns 3 ea bay leaves 1 salt

Instructions Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes.

Hot Pepper Soup

Ingredients 1 tb olive or sunflower oil 500 g onions; sliced (1 lb) 250 g potatoes; sliced (8oz) 500 g red peppers; de-seeded and 1 ; chopped (1lb) 1/2 ts paprika 1/2 ts chilli powder 750 ml vegetable stock; (1 1/4 -pints) 1 150 gram car low fat yogurt; - (5oz) 1 salt and pepper 1 chopped fresh chives; to -garnish

Instructions Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened. Add the potatoes, peppers, paprika, chilli powder and salt and pepper and cook, stirring, for 1 minute. Stir in the stock and bring to the boil. Cover the pan and simmer for 25-30 minutes until tender, stirring occasionally. Allow the soup to cool slightly, then process in a food processor or blender until smooth. Return to the pan and reheat gently. Check the seasoning. Swirl the yogurt through the soup. Garnish with the chopped chives.

Hough Kidney Soup

Ingredients 1 lb beef shank meat 1/2 lb beef kidney 184 g quick-cooking barley 4 beef bouillon cubes; (4 to -6) 3 1/2 pt water 1 salt and pepper to taste

Instructions Put all ingredients in a pot. Bring to a rolling boil on high heat. Turn heat to low, simmer for 2 hours. Cool, blenderize until smooth. Reheat and serve.

Hot-And-Sour Vegetable Soup

Servings Ingredients 4 c vegetable broth 2 tb soy sauce 1/2 ts salt/omit if broth is salty 1/4 ts hing 1/2 ts white pepper 1/2 c corn kernels 1 c chinese cabbage 1/2 c celery, chopped 1/2 lb diced tofu 2 tb lemon juice 2 tb cornstarch 1/4 c water

Instructions In 3 qt. saucepan combine veg. broth, soy sauce, and seasonings. Bring to a boil and add vegs. Cover and simmer for 15 min. Add tofu and lemon juice, an cook uncovered for 5 min. longer. Mix cornstarch and 1/4 c. water. Stir paste into soup, and continue to cook until soup becomes slightly thicker, abt. 3 min. Serve hot.

Cabbage salad - Indian style

2 cups thinly shredded cabbage 2 cup shredded carrot 1/2 cup crushed roasted peanuts 1/4 cup peanut oil ( salad oil is an OK substitute) 1 hot green chilli chopped 1/2 cup chopped cilantro 1/2 tsp. sugar lemon juice and salt to taste Mix everything except salt and lemon - add them only when ready to eat.

Chilie Tomato Salad

Tomatoes 1/2 bn Parsley, chopped 1/2 ea Hot green chili, chopped 1 1/2 ts Olive oil 2 tb Lemon juice 1 pn Salt & pepper 1 pn Cayenne Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill. Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.

Aloo Ko Achar (Potato Salad)

F 1 lb Potatoes, small size if possible 4 Jalapeno peppers, optional, Seeded & sliced into long strips 1 Lime, juice of Salt to taste 1/4 c Sesame seeds, roasted, ground, optional 1 ts Tumeric powder 1 ts Cumin seeds 2 To 3 Chilies, whole, dried 3 ts Corn oil, or mustard oil -mustard gives best flavor 1/2 c Water 1/2 c Coriander, fresh, chopped Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

Spicy Curried Potatoes

For authentic flavor use Indian sesame or coconut oil. for 6 people 2 pounds boiling potatoes 2 tbl curry powder 3-4 tsp light sesame oil,coconut oil, or light vegetable oil coarse salt, to taste

1. Boil the potatoes in their jackets in water to cover until tender but firm. Drain and peel them. Cut into slices 1 1/2 inches thick and place in a bowl. Sprinkle curry powder over potatoes while they are still warm. Sprinkle 3-4 tbl water over them and toss carefully to coat potato pieces evenly with the spice mixture. Set aside for 15 minutes to allow the potatoes to cool. 2. Heat the oil in a large frying pan over high heat for 2 minutes. Add potatoes and salt to taste. Reduce heat to medium to medium-high and fry, turning them until nicely browned (12-15 minutes). The potatoes will develop a crisp crust when brown. Serve warm, at room temperature, or cold.

Mixed vegetable salad

cucumber-1 carrot-1 onion-1 corriander leaves-a few lemon juice -1/2tspn or chopped tomatoes-1 peanuts boiled-a handful Dressing- coconut-1tbspn garlic flakes-4 green chillies-2 salt to taste Chop cucumber,carrot,onion and corriander finely. Pprepare dressing by grinding all ingredients in a mixer. Lastly toss all the ingredients together with the dressing to make a delicious salad.

Mango Chutney Dressing

1 clove garlic 1/3 tsp Indira delights Hot Sweet Mustard 2 1/2 Tbsp red wine vinegar 1 Tbsp olive oil Put ingredients in blender. Pulse until blended but ground course. Toss with spinach salad

Lentil Soup

Ingredients 1-cup lentil dal 1 med. Tomato (pulp) 1 small onion (crushed in mixer) 1 tab sp. Ghee 1/2 t sp. Chilli powder 1/8 t sp. Turmeric powder Salt to taste 1/4 t sp. Sugar 1 pinch asafoetida 2 t sp. Lemon juice 2-3 cup water

Method Pressure cook lentil dal. Mash it properly & keep aside. Cut tomato & onion in to pieces & grind in mixer till crushed properly. Put ghee in a pan & heat. Put asafoetida, rai & jeera. Allow it to splutter. Let ghee cool down for a while. Now put red chili powder, turmeric powder. Add crushed tomato & onion & stir. Cover the pan with lid & turn the burner to medium for 2-3 min. Add lentil dal & 2-3 cup of water also add sugar & lemon juice. Stir. Take one boil. Garnish with coriander