Ragi Cabbage and Mushroom Soup

Ragi Cabbage and Mushroom Soup

This Tuesday we got the chance to meet my cousins, after 6 – 7 years.

When we were small, weekend were always spend together.  My maternal aunt used to visit every Saturday to her mom’s place which is next door to our house, from there we call our cousins to stay with us.  Two days went at the blink of our eyes, playing all sorts of games, sleeping late night and enjoying some lovely food prepared specially for those special days. But later  we all got busy in  our  studies, jobs, marriages and later children.  We lost the connection altogether.  Again after so long time when my maternal uncle organized a party for some ceremony related to his grandchild, we got the chance to meet again. My son too was equally excited to meet his cousins but his gap of meeting with his cousins is not so long as it was for me.  They are lucky to meet often.

But we didn’t stay there for long and didn’t get enough time to interact.  But still all old memories revived.

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Before winters  bid adieu to us, I want to  relish  some more soups and this time I added some  ragi flour into it. I must thank Sangeeta for introducing so many healthy flour  into our life and ragi is one of them.  Amarnath  flour  is another one which I  am waiting to explore  in my baking.  But getting these flours is not easy, but somehow I managed to get both these flours. You must have added corn flour into your soups, I would suggest  adding this, it won’t give that beautiful color but it certainly makes your health beautiful.

Ingredients

  • Ragi Flour – 3 tbsp
  • Cabbage – 1 cup
  • Mushroom – 1 cup
  • Carrot – ½  small
  • Spring onion –  1(only green part)
  • Salt and Pepper to taste
  • Water – 3 cups
  • Other vegetables of your choice too can be added
  • ½ tsp – oil

Method

Dice all the vegetables finely. Mix ragi flour in ½ cup of water to avoid any lumps.  Sauté cabbage, onion, mushroom and boiled carrot on high flame,  don’t overcook them, it will give a nice crunch to your soup.

On high flame,  pour the remaining water in a pan.

Add ragi mixture and let it simmer on medium heat for 5 minutes.

Add vegetables and salt to it and bring to a boil. Switch off the gas. Garnish with pepper.

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