Category: Soups

Rangooni rice

This is one of the easiest, simplest and tastiest dishes that I have tasted with mutton. I came across this recipe on Pree’s blog and fell in love with it at first sight. Although I couldn’t wait to try it, I was sceptical that my family will even taste it as it has hardly any spices that mutton is usually cooked at our place. So, to be on safer side, I cooked it in meagre quantity just enough for myself. And guess what? I had to share the dish between the other three and was also admonished as to why I had made so less quantity of such a beautiful dish! From then on, this dish makes a regular appearance on our dinner table specially during winters when all you want is light soupy meals that are filling. I have tweaked Pree’s original recipe slightly to make it even more easier and to suit our palate. Try it and you will be impressed by its taste for sure.


  • Mutton – 500 g (preferable bone in, but I have even made it with boneless meat)
  • Basmati / jasmine rice (Any fragrant rice would do, I prefer jasmine)
  • Ginger paste (1 tsp)
  • Salt to taste
  • Oil -2 tbsp
  • Garlic – sliced into thin roundels (10-15 cloves, the more the merrier)
  • Red chillies – 5 (or as per taste)
  • Lemon juice – 2 tsp


  1. In a pressure cooker add mutton, rice, ginger paste, salt and enough water to cook all this. Cook till 7-8 whistles (1-2 on high and rest on low flame)
  2. Once the pressure is released, open the cooker and mash the rice and mutton slightly so that they are well blended but not completely mashed. There should be small pieces of mutton soft mushy grains of rice.
  3. Add water if required to make it dense but not runny. The consistency should be that of a thick soup. Adjust salt at this stage. Keep it aside
  4. Heat oil in a pan and fry the dry red chillies till they are crisp, remove from oil and keep aside. Once cool, crush them with fingers to make flakes (Use gloves if necessary)
  5. In the same oil, fry the garlic roundels till they are crispy brown. Add this oil on the rice meat stew along with crushed chillies and lemon juice.
  6. Eat while it is hot.



Tomato Egg Drop Soup

Whenever we visit restaurants, soups are ordered for 3 of my daughters. Well if you all are wondering who the third one is apart from my twin girls, it’s my MIL. She would sip the soup and each time ask me like a kid ‘Seemu, can’t you prepare this at home?’ Nowadays we have a wide array of ready-made packets available but I refrain from buying them at the thought of MSG being used in them. Although they taste absolutely delicious, I’ve never fed those soups to my kids. I made this Tomato Egg Drop Soup from Sanjeev Kapoor’s book and it turned out quite well. Children would certainly like it as its is not spicy and also gets made in a jiffy. Most inredients are readily available in an Indian kitchen. Here goes the recipe:

Tomatoes – 4 medium sized, chopped
Eggs – 2, lightly whisked
Oil – 2 tbsps
Ginger – 1″, chopped, optional (I used ginger paste)
Garlic cloves – 2-3, chopped
Onion – 1/2 medium, chopped
Tomato sauce – 4 tbsps
Vegetable stock – 4 cups
Salt to taste
Sugar – 1 tsp
MSG / Ajinomoto – 1/4 tsp (optional)
White pepper powder – 1/2 tsp
Cornflour – 2 tbsp
White vinegar – 2 tbsp
Coriander leaves – 1 tbsp, chopped

1. Heat oil in a pan, add ginger and garlic and stir-fry for one minute. Add onion and continue to stir-fry for one minute more.
2. Add tomatoes and tomato sauce and cook on high heat for two or three minutes. Stir in three and a half cups of vegetable stock and bring to a boil. Add salt to taste, sugar, MSG and white pepper powder.
3. Mix cornflour and remaining vegetable stock. Add to the pan and cook for one minute, or until the soup thickens, stirring continuously.
4. Stir in the vinegar. Pour the whisked egg in a steady steam into the hot soup stirring gently to form egg threads. The egg will coagulate and float to the top.
5. Serve hot, garnished with coriander leaves.