SOUPS
Cream of Spinach
Ingredients Spinach (Palak, Paal Keerai) - 12 bunches Butter - 2 tbs. Onion - 1 small Water - 4 cups Nutmeg - 1/4 tsp. Salt - 1 1/2 Sour cream - 1/2 cup.
Method:
Chop onion finely and keep aside. Wash spinach leaves in a strainer under cold water thoroughly. Pluck the leaves from the stalks and chop the leaves finely. In a soup pot, heat butter. Add onions and fry for 3 minutes on a medium flame. Add spinach, stir thoroughly and cook covered on a low flame for 3 minutes until spinach is tender. Remove from flame and blend in a mixer into a smooth paste. Return spinach to flame and add water, nutmeg and salt. Bring to a boil on a medium flame and serve garnished with sour cream.

Fish Ball Soup
Ingredients
1 kg catfish 1 medium onion 6 cloves garlic ½ inch ginger 1 stalk celery 1½ tsp. of salt ¼ tsp. of pepper ½ tsp. of Soya sauce 1 tbs. of oil 5 cups of water

Method:
Wash and clean the fish. Debone and skin the fish, keeping aside the bones, head and tail of the fish. Chop the onion, garlic and ginger finely. Wash and chop celery stalk finely. In a mixer, grind fish, ½ tsp. of salt and ½ cup of water into a paste. Shape into 1-inch balls and keep aside. In a soup pot, heat water. Add the fish head, tail and centre bone. Bring to a boil and simmer for 15 minutes. Remove from flame and strain the liquid. In a saucepan, heat the oil. Add garlic and fry for 3 minutes until garlic is golden brown. Add celery, salt, pepper, Soya sauce and fish balls. Lower the heat to medium and cook fry for 3 minutes. Add liquid and bring to a boil. Lower the heat and simmer for 5 minutes. Serve hot.

Chilled Yogurt Soup
Ingredients
Yogurt -3 cups Coriander - 2 bunches Onion - 1 large Cream - 1/2 cup Water - 3 cups Coriander to garnish.

Method:
Wash and chop the coriander, Chop the onions finely. In a mixer, blend yogurt, coriander, onion and cream until smooth. Pour into a large soup bowl and add iced water. Keep stirring till it blends. Chill in the refrigerator and serve it garnished with coriander leaves.

Cold Cucumber Soup
Ingredients
Large cucumber - 1 no. Spring onions - 12 nos. Paneer - 200 gm. Salt - 11/2 tsp. Pepper: 1/2 tsp. Iced water - 3 cups Parsely - 2 sprigs

Method:
Peel the cucumber and slice it diagonally into quarters. Remove the seeds and chop roughly. Peel the spring onions and cut into quarters using only the bulbs. Blend the cucumbers, spring onions, paneer, salt, pepper and quarter cup of water in a mixer into a smooth paste. Place them in a refrigerator. When it is time to serve, dilute with iced water, stirring, to get the consistency of a thick soup. Garnish it with parsley.