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Continental | Desi Spice World



Soups is kind of liquid food which is served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup



  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint



  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

With this soup try Feeki Mathri instead of bread sticks.


Try it just before any good meal as an appetiser.

Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals.

This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off.


  1. 2 Chicken Breasts
  2. 1 Cup Basmati Rice
  3. 1 Tablespoon Butter
  4. 1 Onion
  5. 6 Garlic Cloves
  6. 2 Teaspoon All Purpose Flour
  7. 2 Cups Milk
  8. 1 Cup Broccoli florets
  9. 1/2 Cup Carrots
  10. 1/2 Cup Corn Kernels
  11. 1/2 Cup Beans
  12. 1 Chicken Stock Cube
  13. 1/4 Cup Green Onion
  14. Fresh Cilantro
  15. 1 Teaspoon Cumin Powder
  16. Salt to taste
  17. Black Pepper to taste
  18. Water as required



  • Wash and chop all Vegetables and keep aside
  • Wash and dice the Chicken breasts and keep aside
  • Heat up butter in a pan and saute finely chopped Garlic until golden brown
  • Throw in the chopped Onion and saute until a little brown
  • Add in Chicken pieces and saute for a few minutes
  • Sprinkle all purpose Flour and mix well, saute till the flour looks completely cooked
  • Add in Basmati Rice, chopped Carrots and Beans and mix well, cook for a minute
  • In a separate bowl mix Chicken stock cube in little hot water
  • Pour in Milk, soup cube water and plain water(as required),  give it a whisk, Let it cook on simmer
  • Add in Broccoli florets, Corn Kernels, Chopped Green Onions and Cilantro
  • Sprinkle Cumin powder, Black Pepper and salt. Keep on simmer till Rice is soft and done
  • Adjust Salt and Water as required.
  • Serve hot in soup bowls! Perfect for light dinner meals
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 165.4 Calories from Fat 25.2
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat 1.4g 7%
Trans Fat 1.1g
Cholesterol 17.7mg 6%
Sodium 129.6mg 5%
Total Carbohydrate 25.5g 9%
Dietary Fiber 2.9g 12%
Sugars 6.4g
Protein 10.0g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste.

I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well


  1. 1 Carrot
  2. 7 – 8 Button Mushrooms
  3. 4-5 Babycorns
  4. 1 Onion
  5. 4-5 Garlic Cloves
  6. 1 Teaspoon grated fresh Ginger
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon
  9. 1 Cube of Vegetable Stock/Chicken Stock
  10. 2 Teaspoons Ghee
  11. 1/2 Teaspoon Jeera Powder
  12. Salt to taste
  13. Black pepper to taste



  • Wash all the vegetables and peel the carrot
  • Finely chop Onions and Garlic and keep aside
  • Slice mushrooms, Dice Carrots and Babycorn
  • In a pan, heat ghee, sautee garlic till it turns brown
  • Add in onions and sautee till it turns brown
  • Add in the vegetables and keep cooking for 3-4 minutes, or till mushrooms turn soft and brown
  • Pour in water as required. If for more than 4 people then add 2 vegetable stock cubes and more vegetables
  • Add in the vegetable stock cube, salt, pepper, grated ginger and jeera powder
  • Cook on simmer till vegetables are soft and the flavours of garlic and pepper are perfectly infused
  • Take off flame and throw in chopped fresh coriander, and 1-2 lemon wedges
  • Before serving, squeeze a lemon and give it a good stir
  • Serve hot with toast or as a pre-dinner meal
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 68.5 Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 1.5g 8%
Trans Fat 0.1g
Cholesterol 5.0mg 2%
Sodium 53.4mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 3.4g 14%
Sugars 3.6g
Protein 2.9g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a ‘whatever is left at home’ kind of a savory cake recipe. I stumbled on it just combining various ingredients, but love it now. Also, hey, sweet potato and beans – two on two for super foods!


400 gms sweet potatoes shredded or ribboned

1 (450 gms) can black beans

1 cup grated parmesan cheese

1/2 cup flour

1 egg

2 teaspoons oregano

1 tablespoon cumin

Salt, pepper, paprika to taste


Preheat the oven to 450 degrees F. Roast the sweet potato until tender, about 10-15 mins.

Meanwhile, combine all ingredients beans, parmesan cheese, flour, egg. Add the spices.

Let the sweet potato cool down for a few minutes.

Now mix it into the mixture above, mash everything together.

Make small patties and pan fry until golden on both sides. Serve with salsa and guacamole OR a yogurt dip!

1) 4 Slices Bread
2) 1 Onion
3) 1 Carrot
4) Cheddar Cheese
5) 1 Cup Mayonnaise
6) Salt
7) Pepper


* Peel and Finely chop the onion and keep aside
* Peel and grate the carrot and keep aside
* Take bread slices and cut the sides of the bread
* Apply a thick layer of mayonnaise on one side of bread
* Sprinkle little onion and carrots on the bread
* Sprinkle salt and pepper
* Grate Cheddar cheese and put it on the bread
* Cover it with another slice of bread and press down
* Cut in triangle shape and serve cold or at room temperature


1) 1 Broccoli
2) 1 Onion
3) 4-5 Garlic Cloves
4) 1 Cup Milk
5) 2 Tablespoon Cream
6) 1 Tablespoon Butter
7) 1/2 Teaspoon Jeera Powder
8) A Pinch of nutmeg
9) Salt to taste
10) Black Pepper to taste
11) 1 Cups Water
12) Fresh Coriander to Garnish


* Chop Onions and Broccoli and keep aside
* In a Pan heat up butter and add garlic, Saute for a minute
* Add Chopped Onions, saute till translucent
* Add in broccoli florets and saute till broccoli turns bright green
* Put 1/2 water to the pan and let it boil
* Grind the broccoli mix in a mixer till fine paste
* Pour the mix back to the pan and add rest of the water, let it boil
* Sprinkle nutmeg, salt, pepper, and jeera powder, mix it well
* Let the soup boil for a minute and two
* Add milk and give it a boil, adjust the salt if necessary
* Add Cream and let it get a boil, and take it off gas
* Before serving, garnish with fresh coriander and serve hot!

1) 3-4 Chicken Breast Pieces
2) 4 Cheese Slices
3) 1/2 Cup Cream
4) 1/2 Cup Curd
5) 7-8 Garlic Cloves
6) 1/2 Cup Mint Leaves
7) 1/2 Cup Coriander Leaves
8) 1 Teaspoon Pizza Seasoning
9) Salt to taste
10) Black Pepper to taste


* Chop Fresh mint and Coriander leaves and keep aside
* chop the Garlic Cloves finely and keep aside
* Wash and Dry the Chicken breast pieces with a kitchen towel
* Cut horizontally Breast pieces and leave it joint at one end
* It will open up like a butterfly shape
* Keep the Cheese Slices on one side and close the breast pieces
* Keep Chicken in a tray and pour over the cream and curd on it
* Sprinkle the Salt, Black Pepper, and Pizza Seasoning
* Add on Fresh Chopped Mint and Coriander Leaves
* Massage everything onto the chicken Breast Pieces
* Keep it refrigerated for an hour to marinate
* Line baking tray with foil and keep the Marinated Chicken pieces on it
* Pull up the foil paper to make it into a little bowl shape
* Bake or Grill it on 200 Degrees for 40 Minutes, turning in between
* Serve with Fresh Salad, Cut into smaller pieces


1) 4 Medium size potatoes
2) 1/2 Cup Olive oil
3) 8-9 Garlic Cloves
4) 1 Teaspoon Lemon Zest
5) 1 Teaspoon Oregano
6) 1/2 Cup Cheddar Cheese
7) 3-4 Bacon Slices (Optional)
8) Salt to taste
9) Black pepper to taste
10) Fresh Mint Leaves for garnish

PREPARATION TIME: 1 hour 20 minutes

* Wash and peel the potatoes and wipe them dry
* Keep 2 wooden spoons or chopsticks on two sides of potato
* Cut very thin slices till the wooden spoon, do not cut completely
* Let the potato be intact from the bottom
* Chop garlic cloves and mix it in olive oil, add oregano too
* Grate cheddar cheese and keep aside
* Fry the bacon slices till crisp and crush it once its cool
* On the potatoes apply olive oil mix till oil seeps in the slices
* Sprinkle salt and pepper generously
* Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray
* Take the potatoes out and apply another coat of olive oil
* Put some cheddar cheese on the top and put them back for baking
* Bake for 20 minutes again till crisp and golden
* Serve hot with a sprig of mint leaves, lemon wedges and crushed bacon on top!


1) 6-8 Eggs
2) 4 Teaspoon Mayonnaise
3) 1/2 Teaspoon Mustard Sauce
4) 2 Green Chillies
5) 1/4 Cup Fresh Coriander Leaves
6) 1/4 Cup Milk
7) Salt to taste
8) Black Pepper to taste
9) Chopped Tomatoes for garnish
10) Chilli Flakes for garnish
11) Watermelon Seeds for garnish


* In a deep vessel hard boil the eggs, once done leave aside to cool down
* In a pan dry roast the watermelon seeds and keep aside to cool it too
* Chop finely 2 green chillies and coriander leaves, keep them in a bowl
* Peel the eggs and cut them all in half
* Scoop out the yellow yolk and add it to coriander and green chillies bowl
* Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly
* If its thick add little milk and try to make it a smooth thick paste
* Scoop out a spoonful and fill a half of hard boiled egg white
* Similarly fill all the egg halves
* Add a tomato bit on each egg half
* Sprinkle Chilly flakes and watermelon seeds as garnish
* Serve at room temperature to guests with salsa dip to go with it


1) 4 Tomatoes
2) 2 Carrots
3) 1 Onion
4) 6-7 Cloves of Garlic
5) 7-8 Black Peppercorns
6) 4 Teaspoons Butter
7) 1 Teaspoon Jeera Powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Cup Milk
11) 1/2 Cup Cream
12) Dry Mint to Sprinkle
13) Bread Croutons (Optional)


* Wash and chop the tomatoes and onion
* Peel and chop the carrots
* In a pressure cooker, melt butter and add garlic cloves
* Saute for a minute, but do not burn the garlic
* Add in Chopped Onion and black peppercorns
* Saute till onions get translucent
* Add in carrots and let it cook for 2 minutes
* Add Tomatoes, salt, black pepper and jeera powder
* Pressure Cook for 3 Whistles, open lid when its cooled
* Blend the soup in the cooker to a fine consistency
* Add milk and stir it
* Add more water if the consistency looks thick
* Boil the soup for couple of minutes and done
* I avoided sugar and added milk instead and no extra butter
* Pour the soup in bowls or cups
* Add a teaspoon of cream on the soup and sprinkle some dry mint leaves
* Serve piping hot with croutons or bread sticks

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