Carrot and Bottle Gourd Soup with Rice and Cheese Balls
by Tarla Dalal
The carrot and bottle gourd soup with rice and cheese balls is as exotic as a soup can be! this wholesome soup of carrot, bottle gourd and potatoes is quite sumptuous and can served as an appetiser or in a larger bowl as a snack in its own right. That said, the innovative twist to this soup lies in the crunchy-munchy garnish of rice and cheese balls. Make sure you drop the balls on the soup just before serving to retain the crispness.
Carrot and Bottle Gourd Soup with Rice and Cheese Balls recipe - How to make Carrot and Bottle Gourd Soup with Rice and Cheese Balls
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Soup
1 cup carrot cubes
1 cup bottle gourd (doodhi / lauki) cubes
1/2 cup potato cubes
1/2 cup chopped onions
1/4 cup fresh cream
1/2 cup milk
1/2 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
For The Rice and Cheese Balls
1/4 cup cooked rice
1/4 cup grated processed cheese
1/4 cup chopped parsley
4 tbsp plain flour (maida)
1/2 tsp chilli powder
salt to taste
oil for deep-frying
For the soup
- For the soup
- Combine the carrots, bottle gourd, potatoes, onions and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Blend in a mixer to a smooth purée and strain it. Keep aside.
- Heat the butter in a deep pan, add the prepared mixture, milk, salt and pepper and bring to a boil. Keep aside.
For the rice and cheese balls
- For the rice and cheese balls
- Combine all the ingredients in a deep bowl and mix well.
- Shape them into small balls and deep- fry a few balls at a time.
- Drain on absorbent paper and keep aside.
How to proceed
- How to proceed
- Just before serving reheat the soup, add the rice and cheese balls and serve immediately.
| Energy | 133 cal |
| Protein | 2.9 g |
| Carbohydrates | 11.7 g |
| Fiber | 0.7 g |
| Fat | 8 g |
| Cholesterol | 8.5 mg |
| Vitamin A | 344.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 5.3 mg |
| Folic Acid | 9.4 mcg |
| Calcium | 85.4 mg |
| Iron | 0.6 mg |
| Magnesium | 15.4 mg |
| Phosphorus | 112.6 mg |
| Sodium | 62.1 mg |
| Potassium | 89.3 mg |
| Zinc | 0.3 mg |
A good way to use the strained water is to make sambar with it as it has the same ingredients.
Excellent. Double the quantity of rice and cheese balls as kids will love them. After the cooked puree is strained, I added some milk and butter and whipped cream, salt pepper and made it like a hot milk soup , did''nt feel like throwing it out. Also, this strained water can be used as white stock for celery soup or other soups.