Friday, June 25, 2010

Live Cookery Show in Jaipur

Mrs Tarla Dalal on 17th and 18th of June visited Jaipur to give a charity cooking demonstration at Hotel Country Inn to a crowd of 180 people. She demonstrated 14 recipes which were quick, healthy and unique. Some of the recipes which she demonstrated were Spicy corn and jalapeno fondue, Green Garden soup, Saffron Chenna Pie and many more. Here is a recipe she would like to share with you all.


Tender ridge gourd and fresh, fragrant dill leaves pair excellently in this soup. Milk and fresh cream blended in with cooked ridge gourd and dill results in a creamy texture that is hard to beat in terms of taste. Mildly seasoned with salt and pepper, this soup has excellent medicinal properties, especially for new mothers. The soup tastes best when served with a dollop of fresh cream, and crunchy toast.

Preparation Time :10 minutes. Cooking Time :7 to 9 minutes. Serves 4.

2 cups ridge gourd (turai), peeled and chopped
¾ cup dill leaves (shepu /suva bhaji)
¼ cup milk
Salt to taste

For the garnish
1 tbsp fresh cream

For serving

8 bread toasts

Combine the ridge gourd, dill leaves and ½ cup water in a deep non-stick pan, mix well and cover and cook on a medium flame for 5 to 7 minutes. Keep aside to cool.
Blend in a mixer till smooth and transfer it back to the same pan.
Add the milk and salt and bring to boil.
Garnish with fresh cream and serve immediately with bread toasts.

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