Pasta Soup is something I do regularly for our weekend dinners. After the “roaming around Saturdays” that involve delicious snacking of stuffed buns from the abundant little bakeries of Hong Kong, Portuguese style egg tarts and boba tea in the evening, we usually settle down for a light dinner. After putting my son to sleep, we have our time binge watching in Netflix. I love my Saturdays. There is no alarm to be set for the morning and the nights are long. This soup is just so hearty and comforting after a tiring day. This is an easy soup that can be put together in less than 15 minutes.
This recipe for this fully loaded pasta soup is a vegetarian classic that makes for a comforting warm dinner. I have used a veggie stock cube to flavor the soup. Alternatively, you can use vegetable stock or chicken stock to flavour the soup. I have used macaroni pasta for the soup today.
Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.
Add in the veggies and the macaroni pasta.
Cook the pasta for 2 whistles in the pressure cooker. It will take about 5 minutes. ( If doing it on a pan, cook for 20 minutes with the pan covered with a lid.)
Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.
Serve in soup bowls with a sprinkling of Parmesan cheese.
- Measurements Used – 1 Cup = 250 ml (approx) 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
For the stock
- 2.5 cups water
- 1 veggie stock cube
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
Other Ingredients
- 2 cloves garlic, minced
- 1 medium sized onion, finely chopped (about 1/3 cup )
- 1 tomato, diced
- 1 carrot, diced
- 1 potato, diced
- 1/4 cup chopped green beans
- 1/4 cup corn
- 1/4 cup fresh green peas
- 1/2 cup macaroni pasta
Final finishing Ingredients
- 1 tablespoon butter
- 3 tablespoon Parmesan cheese to serve
- Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.
- Add in the veggies and the macaroni pasta.
- Cook the pasta for 2 whistles in the pressure cooker.
- Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.
- Serve in soup bowls with a sprinkling of Parmesan cheese.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Soup
- Cuisine: Italian
- Measurements Used – 1 Cup = 250 ml (approx) 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
For the stock
- 2.5 cups water
- 1 veggie stock cube
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
Other Ingredients
- 2 cloves garlic, minced
- 1 medium sized onion, finely chopped (about 1/3 cup )
- 1 tomato, diced
- 1 carrot, diced
- 1 potato, diced
- 1/4 cup chopped green beans
- 1/4 cup corn
- 1/4 cup fresh green peas
- 1/2 cup macaroni pasta
Final finishing Ingredients
- 1 tablespoon butter
- 3 tablespoon Parmesan cheese to serve
- Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.
- Add in the veggies and the macaroni pasta.
- Cook the pasta for 2 whistles in the pressure cooker.
- Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.
- Serve in soup bowls with a sprinkling of Parmesan cheese.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Soup
- Cuisine: Italian
Find it online : https://www.kannammacooks.com/pasta-soup-pasta-veggie-soup-one-pot/
This is a very easy recipe for preparing dosa with moong dal. The moong dal / payatham paruppu in the recipe makes the dosa’s very light and easy to digest and they are very tasty too. Here is how to do moong dal dosas. Wash the idli rice / parboiled rice in water until the water runs clear. Set aside. Wash the moong dal and fenugreek seeds. Soak them in water for 3-4 hours. You can soak them over night too.
Drain the water from the dal and rice. Grind the dal and rice mixture with half a cup of water to a very fine paste. You can grind them together. Do not add too much water while grinding. The batter wont ferment well. Transfer the ground mixture to a bowl. Add in a teaspoon of salt, mix well and cover the bowl with a lid.
Let it ferment for 10-12 hours. After fermenting, mix the batter well. Thin the batter with water till it reaches pouring consistency. It should be a thin batter and should fall off effortlessly from the ladle.
Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 15-20 seconds on the other side. Remove dosa from the griddle and repeat with remaining batter.
Serve hot with Coconut chutney , Red Chutney or Tomato Chutney .
- 1 Cup Idli Rice / Parboiled Rice
- 1/3 cup Split Yellow Moong Dal / Payatham Paruppu
- 1/8 teaspoon fenugreek seeds
- 1 teaspoon salt
- 2 tablespoon oil for the griddle to cook dosas
- Wash the idli rice / parboiled rice in water until the water runs clear. Set aside. Wash the moong dal and fenugreek seeds. Soak them in water for 3-4 hours.
- Drain the water from the dal and rice. Grind the dal and rice mixture with half a cup of water to a very fine paste. Transfer the ground mixture to a bowl. Add in a teaspoon of salt, mix well and cover the bowl with a lid.
- Let it ferment for 10-12 hours. After fermenting, mix the batter well. Thin the batter with water till it reaches pouring consistency. It should be a thin batter and should fall off effortlessly from the ladle.
- Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 15-20 seconds on the other side. Remove dosa from the griddle and repeat with remaining batter.
- Serve with chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 12 hours
- Cook Time: 10 mins
- Category: Dosa
- Cuisine: Tamilnadu
