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French Onion Soup Tomato Soup -www.exoticfoodflavors.homestead.com
Indian Food catering  Episode #78



French Onion Soup Recepie
Serves :4
Prep Time:30 minutes​
Published on 12/25/2013By Pia Majumdar
www.youtube.choreographypia-Episode #78

 Ingredients:
4 Large Yellow Sweet Onions, peeled and sliced into half moon slices
2 Tbsp of Olive Oil
1 Tbsp of Unsalted Butter
1 Tbsp of Sugar
1 Tbsp of Fresh Thyme, chopped
½ cup of Sherry
4 cups of Beef Stock
1 cup of Grated Sharp Cheddar or Grated Swiss
4 Slices of Crusty Bread, cut into bite size chunks and toasted
 Salt and pepper to taste

Process Of Preparation

1) Preheat a large pot over medium heat and add the olive oil and butter, let the butter melt and add in the onions, sugar and salt and pepper. Cook for about 25 to 30 minutes stirring frequently or until the onions develop a beautiful deep caramelized brown color.
 2) Add the sherry and thyme and cook for about 1 minute, turn the heat to medium high, add the beef broth and season with salt and pepper. Le it come to a boil then reduce the heat to medium and let it cook for about 15 to 20 minutes. 3) Preheat your broiler to high. 4) Ladle the soup in some oven safe bowls and top them with the bread and cheese, pop them under the broiler for just a couple minutes or until the cheese melts and its all bubbly and golden brown.





​EGG SOUP -Episode#153

Method Of Preparation 
2 Cans of Chicken Broth 
Salt and Pepper to taste 
3-4 Green Chillies 
Ginger cut into thin slices 
1 Thinly Sliced Onion Chopped 
6-7 Black Peppercorns​
Method :In a Wok Heat the Oil add the Green and White Onions . Add the 4-5 Eggs Beaten well . Add the Chicken Broth,salt and pepper to taste .Keep stirring on low flame for 20 minutes.

TOMATO SOUP-Although soups are not often eaten In India 
Serves 4 
6785 grams 11/2 pounds peeled 
15 ml 1 tbspn oil 
1 bay leaf 4 spring onions (scallions chopped)
5 ml 1 tspn salt ​
2.5 ml 11/2 tspn crushed
5 ml /1 tspn crushed black peppercorn
30 ml / 2 tspn chopped coriander
750 ml 11/4 pints 13 cups water
15 ml 1 tblspn cornstarch/cornflour
2 tblspn light cream to garnish 
1. To peel tomatoes plunge in hot water leave for 30 seconds .Then skin and peel them off
2. In a medium heavy pan heat oil, fry tomatoes,bay leaf and spring onions until soft.
3. Gradually add salt garlic peppercorns
4.Dissolve cornflour to make thick paste
5. Remove soup and leave to cool 
6. Return pureed soup add cornflour mixture
7. Pour soup into dishes and garnish with cream