Tricolour Hungama - Spinach and Lentil Soup

Finally the Green Coloured Spinach soup in the tricolour triology. Spicy and Tangy... Dal helps to bind the soup together... thanks Gijju, I learnt this recipe from you. Just like I have learnt so many other things and I don't mean just culinary skills.

Ingredients:

One medium bunch spinach

One medium sized green chilli

1 inch piece Ginger

4 garlic pods

1/2 cup moong dal ( green gram dal )

1 tsp Jeera
I tbsp lemon juice

Salt to taste

Method:

Soak the dal for 15-20 min in minimum water, just enough to cover it. Peel the garlic pods, Peel and chop the ginger roughly. Wash and clean the spinach. In a pressure cooker, put all the ingredients except the jeera and pressure cook till one whistle. Cool and blend to a smooth puree. Dilute with water to get the soup consistency, if it is too thick. Add salt to taste. Dry roast the jeera and grind with a pestle and mortar. Add teh jeera powder and lemon juice before serving. A wholesome meal in itself....

Tricolour Hungama - Almond Soup

Second in the Tricolour triology...Almond Soup...Rich, white and creamy, Yet again no cream, just the creamy texture.....

Ingredients:

1 Cup Almonds

3-4 sprigs of spring onions

3 garlic pods, peeled

2 mace

3-4 Cloves
salt and pepper to taste

pomogranate pearls for garnish (optional)
mint leaves for garnish

Method:

Soak the almonds for 30 minutes in water. Peel and keep aside. Do not throw the water. Chop the onions into cubes. In a sauce pan take all the ingredients along with the water in which almonds were soaked and Bring to a boil. Simmer on a low flame for 10 minutes. Cool, remove the whole spices and blend into a smooth mixture. Add salt and pepper to taste. Serve warm or cold. Garnish with pomogranate pearls or mint leaves. Pure, white and wholesome....Indulge

Tricolour Hungama - Tomato and Corn Soup

First in the Tricolour Triology is Saffron coloured tomato and Fresh Corn Soup. It has this creamy texture as though there is cream added into it, but actually there is no cream or butter in it, its the corn cob which does the trick. And of course there is no cornflour

Ingredients:

5 Medium Sized tomatoes

1 fresh corn cob

Salt and Pepper to taste

8 garlic pods, peeled

3 Star Anise

4 Sticks of Cinnamon

2 Bay Leaf

Method:

In a large sauce pan add the whole tomatoes. Fill water to just cover the tomatoes, Add the whole spices, garlic pods. Grate the corn cob into the pan along with the tomatoes. Bring it to a boil and let it simmer for 8-10 minutes.Let the concoction cool down and blend it into a smooth mixture. Strain if required. Put the soup back on stove. Let it simmer for 5 minutes on a low flame. Add Salt and Pepper to taste. Serve hot with garlic bread.