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Total Time: 15 m Preparation Time: 5 m Calories: 100 Servings: 6 Spinach & Coriander Soup is one of the most toothsome and delicious delights which is not only filling for the stomach but also satisfies the soul. Prepared with spinach, cilantro coriander cooked into veg broth, the soup recipe is so sumptuous & would leave a palatable taste in the mouth. For those of you who are weight conscious and on a strict diet, the Continental soup is your eventual salvation as it is a low-calorie soup & would help you maintain the body metabolism. Ingredients for Spinach and Coriander soup: Spinach - 6 cup Garlic - 4 clove Onion - two Cilantro - three tbsp Water - 1/2 cup Vegetable broth - 6 cup Powdered black pepper as needed Coriander leaves - two bunches Salt as needed Parmesan cheese - 6 tbsp How to prepare Spinach and Coriander soup: Step 1) Put a vessel on a moderate flame & spray it using cooking spray. Next, on a chopping board, sli

Total Time: 35 m Preparation Time: 10 m Calories: 377 Servings: 3 Mulligatawny Soup is the fusion appetizer dish with its origin into the Indian cuisine. "Mulligatawny" originates from the Tamil terms mullaga & could be mean as "pepper-water". Try the delectable soup prepared from basmati rice, coconut milk, tamarind pulp & bay leaf. This is ideal to have before the dinners over occasions such as birthdays and anniversaries. Enjoy this soup in winter days with your dear ones. Ingredients for Mulligatawny Soup: Coconut milk - 3/4 cup Basmati rice - 3 tbsp Ginger - one inch Powdered turmeric - one tsp Cumin powder - one tsp Ghee - 2 tbsp Leaf - one bay Tamarind paste - 2 tbsp Crushed black pepper  - 1/2 tsp Split toor daal - 6 tbsp Garlic - two cloves Red chilli powder - one tsp Coriander powder - one tsp Black pepper - 1/2 tsp Large well chopped onion - one Salt - one pinch Garam masala powder - 1/2 tsp Boile

Total Time: 25 m Preparation Time: 15 m Calories: 50 Servings: 2 Once it comes to comfort food, there is not anything as pretty as the indulgent Veg soup . The soup recipe is a perfect go-to one, whenever you seek to relish something lip-smacking and delicious, without putting in many efforts. The quick Veg Soup recipe is the perfect blend of some simply available elements such as corn flour, green beans, carrot, coriander leaves and cabbage. This tasty Soup recipe is a much healthfuller replacement to the unhealthy oil-fried snack items such as Pizzas, Samosas and Burgers; It is what makes the easy Vegetable Soup recipe the nice option to choose! Ingredients for Vegetable Soup: Medium finely chopped carrot - one Finely chopped cabbage - 50 gm Small finely chopped green chili - one Powdered black pepper - 1/2 tsp Finely chopped green beans - 10 Finely chopped coriander leaves - one bunch Corn flour - 2 tsp Salt - one pinch How to prepare Vegetable Sou

Total Time: 30 m Preparation Time: 10 m Calories: 281 Servings: 2 Ingredients for Talumein Soup: Boiled hakka noodles - 1/2 cup Chicken broth - 2 cup Corn flour - one tsp Chopped cabbage - 1/5 cup Chopped mushroom - 1/5 cup Virgin olive oil - 1/2 tbsp Finely chopped ginger - 1/2 inch Vinegar - 1/2 tsp Salt as per requirement Chopped green onion - 3 tsp Boiled, chopped chicken - 1/2 cup Water - 2 tbsp Chopped carrot - 1/5 cup Chopped broccoli - 1/5 cup Chopped paneer - 1/5 cup Finely chopped garlic - 2 cloves Spring onion whites - 1/2 tbsp Soy sauce - 1/2 tbsp Black pepper as needed How to prepare Talumein Soup: Step 1) To prepare the delicious soup recipe , put a saucepan on a moderate flame, heat the olive oil & stir fry ginger with garlic. Step 2) As ginger-garlic turn brownish, have spring onion whites & saute for one minute. Step 3) When the onion turns translucent, have chicken pieces to the vessel & cook til

An innovative style to make Malai kofta using raw banana and dry fruits. Try this royal malai kofta recipe at home. Ingredients required to make Jain malai kofta For kofta Paneer           - 1 cup Fresh cream - 1 tablespoon Raw banana (Boiled and peeled) - 2 Cashew nuts - 15 - 20 Raisins - 10 to 12 (soaked in water for 10 minutes) Chirongi nuts            - 1 teaspoon Maida - 2 tablespoons Finely chopped green chilli - 1 Ginger powder - ½ teaspoon Oil - For deep fry For curry Paneer           - ½ cup Thick cream - ½ cup Beaten curd - ¼ cup Butter - 1 tablespoon Tomato puree            - ½ cup Shredded cabbage - ½ cup Milk - ½ cup Oil - 1 tablespoon Maida - 1 tablespoon Chirongi nuts            - 1 teaspoon Cloves - 2 Cardamom - 1 Cinnamon - 1” stick Peppercorns - 2 to 3 Red chilli flakes - 3 Garam