a lot easier. - morphy richards · the morphy richards sauté and soup maker is ideal for...

Soup is one of the earliest forms of cooking food. It was possibly one of the first ways in which raw

ingredients were made digestible for humans. Meat, wheat, barley, millets, beans, rice, foraged

herbs cooked in rudimentary cookware were the stuff of early soups. Soup was in vogue and is an

established part of every cuisine in the world without exception. Soup remains one of the most

revered modern comfort dishes even today.

And rightly so, because nothing beats a bowl of delicious homemade soup freshly made! It is

incomparable to anything out of a packet, readymade and restaurant options. But most people

avoid making soup because it takes time, requires effort and creates unnecessary fuss and

washing up. This is where the Morphy Richards Sauté and Soup Maker makes thingsa lot easier.

This recipe book is specially created for the Morphy Richards Sauté and Soup Maker in the Indian

kitchen. In it, you will find a soup for every occasion and then some! Beginning with light soups like

Spicy Tamatar Shorba to more substantial options like the Moong Bean Paani, textured soups like

Chowders, chunky options like Minestrone, healthy options like the Root Vegetable Soup or thick,

hearty soups like the Sweet Corn Soup that are a meal in themselves, you will find something for

every soup craving and every occasion.

It also includes options like Makhana Sabudana Kheer for vrat or fasting days to festive options like

Thandai or Haleem. You can travel the world in your soup bowl with traditional Indian recipes

alongside world cuisine favourites.

What’s more your Morphy Richards Sauté and Soup Maker actually comes into its own in the Indian

kitchen! The unique requirement of most Indian dishes is tadka or tempering, making the sauté

function of this Soup Maker an ideal option to go beyond soups. Look forward to using your Soup

Maker to conveniently make recipes for other Indian dishes such as gravies, stews, vegetable

dishes, porridges, one bowl meals like khichdis and more; recipes for which you will find in this

book. The Soup Maker is ideal for singles, families and homes that have invalids, as it makes it

easy and convenient to get nutritious food ready with minimal effort.

Each of the recipes in this book has been tested in the Indian kitchen to help you get the best possible results from your Soup Maker.

Soup was in vogue and is an

established part of every

cuisine in the world without

exception. Soup remains one

of the most revered modern

comfort dishes even today.

The Morphy Richards Sauté and Soup Maker is ideal for conveniently making generous batches of soup for the family. You can make fresh, healthy and

delicious-tasting soup with very little effort within 40 minutes. It’s very easy to use. Just add your ingredients of choice and choose which setting you

prefer. 4 convenient settings make it multi-functional for use all year round; smooth, chunky, juice and blend also allow one to make a variety of cold

beverages like juices, smoothies for hot summer days in addition to hot soups of different kinds.

The innovative Sauté setting helps make soups more flavourful, nutritious and healthy. A clever pause function, allows for the addition of ingredients in

stages where required. while the dish is still cooking by simply removing the lid. A capacity of 1.6 litres, allows for a generous 4-6 portions. A built-in

control panel features an LED countdown timer that shows exactly how much time is left in the cooking cycle. With the built-in juice function, you can

easily make smoothies and juice drinks for those hot summer days. So, it’s actually a multi-functional gadget. There is no requirement for any extra pots

and pans; simply sauté essential flavourings, add the rest of the ingredients, close, set the mode and let your soup maker do its work. And when you

are done, cleaning is simple, thanks to the non-stick coating. Simply rinse the jug and wipe it up with a soapy sponge.

Soups have high water content, which help in

making one feel full. Soup eaten as a

precursor to meals, also takes the edge of

hunger, allowing one to eat wisely as

opposed to making decisions driven by

hunger resulting in consuming up to 20% less

food. They are also excellent vehicles for

vegetables to be consumed in larger volumes.

What’s more the Morphy Richards Sauté and

Soup Maker has a serrated blade that allows

vegetables and other ingredients to be

processed to the finest puree in the Smooth mode or with the Juice and Blend function so you do not need to strain

them. This allows all the goodness of the fibre

content of vegetables, fruit and other

ingredients to stay in the soup. Fibre aids in

digestion, promotes overall health and

creates a feeling of fullness that allows one to

consume lesser calories.

THE HEALTH BENEFITS

Additionally, the overall design and clever

incorporation of the gasket minimises surface

exposure of the cooking dish and minimises

loss of flavour and nutrition. The innovative

Sauté mode comprises of a quick heating, powerful, non-stick base that allows for the use of minimal fat to sauté flavour enriching ingredients like spices, herbs, vegetables and meats. Most of the

dishes in this book, give you no more than

5gms of fat per portion. This small amount of

fat used in the sautéing process is also

beneficial in helping the body optimise fat

soluble nutrients present in large quantities in

lentils and vegetables.

The automatic Keep Warm function will keep whatever you cook warm for up to 45 minutes.

FOUNDATION - Use the innovative Sauté setting to make soups more flavourful, nutritious and healthy. Fry spices, vegetables, grains, and small

amounts of finely chopped meats in minimal oil, or butter to make any soup more appealing.

BASE - The base of a soup is key to its end flavour. Many recipes allow for the use of water for thinning and body, but we recommend a good stock.

Water dilutes flavour, while stock made from meat, fruits or vegetables, milk and buttermilk all offer fantastic options for fortifying the base of a soup.

Homemade stock is optimal but stock cubes or powder, liquid and canned stocks will all do in a pinch, to intensify the flavour of soup.

BODY - The body of a soup, adds a lot to the soup because it adds mouthfeel. The most common thickener is béchamel or white sauce, followed

closely by cream, but there are a lot of other options that are delicious and far healthier. The simplest option would be to let the serrated blade of the

soup maker do its job in the Smooth mode and puree ingredients in your soup to a fine consistency, in which case you will not require to add much

else. You could also use the Chunky mode to keep ingredients in chunky form making the experience completely different. The Chunky mode can cook

grains like oats, millets and seeds. Nut milks and butters also make for deliciously decadent soups full of good fat. For thickening, there is also flour.

Usually corn flour or processed flour are popular but try arrowroot, cornmeal, millet flours or oatmeal for healthier options. Eggs are excellent thickeners

and protein boosters as well. Try a beaten egg white, slowly dropped into soup through a strainer for the streaky effect in Chinese soups. Another idea

is to add egg yolks, lightly beaten with hot stock, then whisked into the soup for a lovely silken texture. The convenient Pause function in the soup maker

actually allows you to add ingredients at different stages to achieve the consistency you would like.

GARNISH - Your Soup Maker will do all the work for you but a few little touches can take even the simplest soup to another level. Butter and cream are

favourite options to finish soups with, but oils like toasted sesame, walnut oil, extra virgin olive oil, nut oils, flavoured and infused oils make lovely finishing

ingredients too. Minced or shredded fresh herbs, flavoured butters, pesto also make lovely additions. Garnishes serve a variety of purposes; they can be

cosmetic, or contribute to texture, contrast or flavour. They can also help people identify what is in the soup. Sprinkles of fresh herbs, pureed vegetables of

contrasting colours, croutons or vegetables cut paper thin and perhaps sautéed to crispness or deep fried (try deep fried garlic, basil or chillies) for thinner

soups and the lightest possible garnishes for clear soups; long strips of spring onion, delicate peels or gratings of colourful vegetables, fried noodles. Nuts,

grated cheese or spices can add a spike of flavour. Go beyond simple black pepper, experiment with other spices with your soups, like fenugreek with

pumpkin, mustard or star anise with carrot, triphal with coconut, chillies with anything. Soups sold at street stalls in North India are usually dusted with a little

warming garam masala. Try that or travel the world for other spice blends to sprinkle over soups, Chinese five spice, Japanese seven spice or even chaat

masala could be an option!

FREEZING - Freeze excess soup to pack for work. If you plan to freeze a portion of soup, then only add cream, cheese, noodles, rice or pasta; to the portion

you intend to consume immediately. Do not add to the portions you intend to freeze. These ingredients do not freeze well. The worst offender in freezing

soups is cheese, especially cheddar or other ‘real’ cheeses. They inevitably separate and clump. Add it when defrosting and warming up frozen soup.

For pastas, noodles and rice, add when the soup is defrosted and is being warmed; or freeze the soup in individual containers, leaving a little room at the

top of each and when frozen, place spoonfuls of the pasta or noodles or rice on the top and return to freezer.

MAKE COLD BEVERAGES WITH THE MORPHY RICHARDS SAUTÉ AND SOUP MAKER - The Morphy Richards Sauté and Soup Maker is multi-functional.

It can also be used to make juices, smoothies, milkshakes and more. This recipe book carries recipes for a variety of popular Indian beverages from Masala

Chaas, Aam Ras to Thandai, Falooda and more making it a handy appliance even when the weather gets warm.

A good soup is made of a foundation, base, body & garnish

Refer to end of the book for more detailed tips and trick to make soups interesting using other products from Morphy Richards

TIPS FOR USAGE

SECTION - SOUPS

Aromatic Thai Coconut Milk Soup 09

Cauliflower Chowder 11

French Style Pistou 13

Creamy Broccoli and Almond Soup 15

Theli Chicken Noodle Soup 17

Creamy Curried Vegetable Soup 19

Italian Minestrone 21

Vegetable Manchow Soup 23

Curried Lentil Soup 25

Protein Rich Mung Bean Paani 27

Yakhni Shorbha 29

Pepper Rasam 31

Peppery Mushroom Soup 33

Mulligatawny Soup 35

Root Vegetable Soup 37

Corn Chowder 39

Smoked Chili Pumpkin Soup 41

Spicy Tomato Shorba 43

Sweet Corn Soup 45

Thick Tomato Soup/Pasta Sauce 47

Creamy Spinach Soup 49

SECTION - MAINS

Sambhar 51

Multi-purpose Makhani Gravy 53

Savory Oats Porridge 55

Misal 57

Homestyle Dal 59

Pav Bhaji 61

Vegetable Mung Khichdi 63

Chunky Chicken Stew 65

Haleem 67

Kerela Ishtew 69

SECTION - DESSERTS

Kaju Kishmish Dalia 71

Makhana Sabudana Kheer 73

Aam Ras 75

Paan Falooda 77

SECTION - BEVERAGES

Sol Kadhi 79

Namkeen Sattu 81

Thandai 83

Watermelon Aguas Frescas 85

Masala Chaas 87

Introduction - Food Processor 88

FAQs 90

For a more wholesome meal, add cooked noodles to the soupjust before serving.

METHOD

• Plug in the Morphy Richards Soup Maker and switch on the Sauté mode

• Add ½ cup coconut milk

• Add the lemongrass, kaffir lime leaves, thai chillies, galangal, garlic and

sauté for 40-50 seconds or until aromatic

• Add the baby corn and mushroom and sauté for 2 minutes

• Switch off the Sauté mode

• Add the remaining coconut milk and stir well

• Add water upto the Minimum Mark

• Close the lid of the soup maker. Set on Chunky Mode

• When done, add lemon juice and coriander and mix well

• Serve hot topped with bean sprouts (if using)

INGREDIENTS

Using aromatic and rejuvenating ingredients, this soup helps in relievingsymptoms of the common cold, cough, muscle pain and fever.

3 cups coconut milk

1 bulb lemongrass, bashed

6 kaffir lime leaves, bruised

4 thai red chillies, bruised

6 slices galangal, bruised

6 garlic cloves, bruised

1½ cup baby corn, cut into ¼ inch dice

1½ cup mushrooms, halved

2 tbsp lemon juice

1½ tsp salt

water as required1/3 cup coriander, chopped

½ cup bean sprouts (optional)

CALORIES (kcal ) : 443

CARBOHYDRATES (gms) : 30

PROTEINS (gms) : 6

FATS (gms) : 33

6 10 minveg 30 min

Thai SOUP

09

SECTION | SOUPS

PROTEINS (gms) : 6.16

FATS (gms) : 7.47

A hearty filling bowl of comfort, this soup is rich in complex vegetablecarbohydrates. Easily made in the Morphy Richards Soup Makerfor light meals, or a mid evening ‘filler upper’.

METHOD

• Plug in the Morphy Richards Soup Maker and set it on Sauté mode

• Add the butter. Once half melted, add the garlic and onion. Sauté until onion

is translucent and raw smell is gone

• Add the flour and mix well. Pour in the milk and mix well again. Bring the

mixture to a boil, stirring all the time

• Add the nutmeg and pepper and mix well

• Keep cooking, stirring all the time, till mixture thickens enough to coat the

back of a spoon

• As soon as it thickens, switch off the Sauté mode

• Add in the bottle gourd, cauliflower, potato, cabbage and salt and mix well

• Add the salt and stock or water till it reaches the Minimum Mark and mix well

• Cover with the lid of the Soup Maker and set to Chunky Mode

• When done, open the lid, stir in the cheese and adjust seasoning, if required

• To serve the chowder as a chunky soup, transfer to a bowl and serve as is.

Alternatively, replace the lid and use the Manual Blend mode to blend the

soup for about 10-15 seconds for a textured puree of your liking

• Serve hot

INGREDIENTS

1½ tbsp butter

½ cup onions, finely chopped

1 tsp garlic, finely chopped

1½ tbsp flour

1 cup milk, at room temperature

¼ tsp nutmeg powder

¼ tsp black pepper, crushed

1 cup bottle gourd, diced fine

1 cup cauliflower, finely chopped

½ cup potatoes, diced fine

1 cup cabbage, finely chopped

¾ tsp salt

3 cups stock/water

2 tbsp processed cheese, grated

40 min

CALORIES (kcal ) : 150.75

CARBOHYDRATES (gms) : 14.65

6 10 minveg

11

SECTION | SOUPS

Serve straight away garnished with a spoonful of pesto andfreshly grated Parmesan cheese.


FATS (gms) : 57

Convenient and quick to make, this French soup is a superb source of fibre,making it a lovely dish for a summer lunch.

METHOD

• Plug in the Morphy Richards Soup Maker

• Add the zucchini, potato, onion, carrot, tomatoes, peas, beans and salt

into the Soup Maker and mix well

• Add the vegetable stock till it reaches the Minimum Mark and mix well

• Cover with the lid of the Soup Maker. Set on Chunky Mode and leave to cook

• Once the cycle is completed, remove the lid and serve into individual

soup bowls

INGREDIENTS

FOR SERVING

1 cup zucchini, cut into ½ inch dice

½ cup potato, cut into ¼ inch dice

½ cup onion, finely chopped

½ cup carrot, cut into ¼ inch dice

2 cups tomatoes, chopped

¼ cup peas

½ cup french beans, cut into 1cm pieces

vegetable stock as required

salt to taste

black pepper, freshly crushed

pesto

parmesan cheese



4 15 minveg 28 min

13

SECTION | SOUPS


FATS (gms) : 18.25

A bowl of health and happiness, this soup is hearty and rich in complexvegetable carbohydrates and loaded with many vitamins.

METHOD


• Add the broccoli, onion, garlic, celery, almond, black pepper, peanut butter,

salt and mix well

• Add the water till it reaches the Minimum Mark

• Cover with lid of the Soup Maker. Set on Smooth Mode and leave to cook

• Taste and adjust seasoning as required

• Transfer into bowls and serve hot

INGREDIENTS

3 cups broccoli, chopped

1 cup onion, finely chopped

6 garlic cloves, chopped

½ cup celery, finely chopped

½ cup almond, roughly chopped

1 tbsp peanut butter

1 tsp black pepper, crushed

½ tsp salt

water as required



4 10 minveg 21 min

SOUP

15

SECTION | SOUPS


FATS (gms) : 15.59

A comforting meal in a bowl, that is inspired by the street food stallsof north India, it is effortlessly made in the Soup Makerfor a convenient meal at any time.

METHOD

• Combine the refined flour, Kitchen King masala and water together in

a bowl to make a slurry and keep aside

• Plug in the Morphy Richards Soup Maker and switch on the Sauté

mode.

• Heat the oil

• Add the chopped green chillies, garlic and stir fry for 40-50 seconds

or until fragrant

• Add the chicken and stir fry for 4-5 minutes until it is opaque and

white

• Add the ginger and onion and stir fry for 2 minutes


• Add salt, stock cube, if using and the Kitchen King slurry and mix well

• Pour the water in till it reaches the Minimum Mark and mix well

• Cover with the lid of the Soup Maker. Set on Chunky mode and leave

to cook

• When there are 10 minutes left open the lid of the soup maker and

add the noodles. Replace the lid and let the cycle complete (Please keep an eye on the timer)

• When done, open, stir in the garam masala and cream and mix well

• Transfer to bowls and serve hot garnished with coriander

INGREDIENTS

1 tbsp refined flour

½ tbsp kitchen king masala

2 tbsp water

2 tbsp oil

2 green chillies, finely chopped

1 tbsp garlic, finely chopped

1 chicken breast, boneless, diced ½ inch squares

1 inch ginger, julienned

1 cup onion, finely chopped

1 stock cube (optional)

water as required

1 cake/70gms instant noodles, uncooked,

broken up

¼ tsp garam masala

½ tbsp salt

1 tsp cream

2 tbsp fresh coriander, chopped for garnish

nonveg



2 10 min 40 min

SOUP

17

SECTION | SOUPS


FATS (gms) : 4.66

For a simple cream of vegetable soup, eliminate the curry powderand replace coriander with parsley. For a clear chunky vegetable broth, eliminate the flour and milk.

A comforting, subtly spiced soup, rich in complex vegetable carbohydratesthat can be quickly and conveniently made to brighten up a rainy day.

METHOD


• Add the butter

• When it starts melting, add the black pepper and garlic and sauté for 1 minute

or till garlic is golden

• Add the onions and sauté for 2 minutes or until translucent

• Add the flour and mix well

• Add the milk and mix well. Cook stirring all the time, for 2-3 minutes or until it

thickens enough to coat the back of a spoon

• Switch off Sauté mode

• Add the kitchen king masala and mix well

• Add in the vegetables, stock cube if using, and salt and mix well

• Pour in the water till it reaches the Minimum Mark

• Cover with lid of the Soup Maker. Set on Chunky Mode and leave to cook.

When done, you can choose to serve the soup chunky or use the Manual

Blend setting to process it for 20-30 seconds to a texture of your liking

• Transfer to serving bowl, garnish with coriander and serve hot

INGREDIENTS

1½ tbsp butter

1 tbsp black pepper, crushed


¼ cup onion, finely chopped

1½ tbsp refined flour

1½ cup milk

1 tbsp kitchen king masala

1 cup potatoes, cut into 1 inch dice

1 cup carrots, cut into 1 inch dice

1 cup french beans, cut into 1 inch dice

1 stock cube, optional

1 tbsp salt

water as required

3 tbsp fresh coriander, finely chopped

veg



6 15 min 40 min

SOUP

19

SECTION | SOUPS

This Italian classic is chock full of nutrients; dietary fibre and minerals fromthe vegetables, carbohydrates from the pasta, protein and cholesterol lowering fibrefrom the kidney beans making it a complete meal in just one bowl.PROTEINS (gms) : 2

FATS (gms) : 10

METHOD


• Heat the olive oil

• Add the oregano, chili flakes if using, pepper and garlic. Stir fry 30-40 seconds

or until fragrant

• Add the onion, carrot, and celery and stir fry for 4 minutes or until onions

are golden


• Add the zucchini, beans and kidney beans, salt and stock cube if using.

Mix well


• Cover with the lid of the Soup Maker. Set to Chunky mode and leave to cook

• When there are 5 minutes left in the cycle, open the Soup Maker and add the

pasta and tomato puree and stir well

• Replace the lid and let the cycle complete

• Once the cycle is completed, taste and adjust seasoning as required

• Serve hot, garnished with Parmesan cheese

INGREDIENTS

1 tbsp olive oil

½ tsp dried oregano1/3 tsp chili flakes (optional)

½ tsp black pepper powder

1 onion, finely chopped

3 garlic cloves , minced

½ cup carrot, finely diced

½ cup celery stalk, finely diced

½ cup zucchini, finely diced

½ cup french beans, finely diced

1 cup kidney beans/rajma, cooked


1 tsp salt

water as required

1 cup tomato puree

1 cup small pasta, cooked

parmesan cheese for garnish

veg



6 15 min 40 min

21

SECTION | SOUPS

23

SECTION | SOUPS

METHOD


• Heat the oil

• Add the black pepper, ginger, garlic and green chillies. Sauté for 1 minute or

until fragrant


• Add the carrots, cabbage, beans, salt, stock cube, if using and mix well

• Pour in the water till it reaches the Minimum Mark and mix well

• Close the lid of the Soup Maker. Set to Chunky mode and leave to cook

• Combine the soy sauce, vinegar and cornflour with 2 tbsp of water to make

a slurry and keep aside

• When there are 2 minutes left, open the lid, add the spring onion whites and

mix well

• Add the slurry to the soup and mix well

• Replace the lid and let the cycle complete

• Once the cycle is completed, taste and adjust seasoning, if required. Serve hot

garnished with spring onion greens and fried noodles on the side

INGREDIENTS

TO SERVE

1 tbsp oil

½ tsp black pepper, crushed

2 tbsp ginger, chopped

2 tbsp garlic, chopped

1 tsp green chillies, chopped

1 cup carrot, julienned

2 cups cabbage, julienned

1 cup french beans, julienned

½ tsp salt

1 vegetable stock cube (optional)

water as required

2 tbsp soy sauce

2 tsp vinegar

¼ cup cornflour

1 cup spring onions, sliced

1 cup fried noodles

1 cup spring onion greens, chopped

veg



6 20 min 40 min

SOUP

Make this spicy, tangy Indian-Chinese soup in your Soup Maker for your familyon a rainy or cold winter day. The colourful vegetables are packed with dietaryfibre, vitamins, minerals and immunity boosting antioxidants. The garlic, blackpepper and ginger add the spicy kick and help fight common cold and flu.

PROTEINS (gms) : 5

FATS (gms) : 11

25

SECTION | SOUPS

METHOD


• Heat the ghee

• Add the ginger, garlic, onions, tomatoes, masoor dal, Kitchen King masala,

turmeric powder, red chili powder, salt and mix well

• Add water till it reaches the Minimum Mark

• Cover with lid of Soup Maker. Set on Smooth mode and leave to cook

• When done, open, taste and adjust seasoning, if required

• Transfer to serving bowl and garnish with coriander

• Serve hot with chopped onions, lemon wedges and pav

INGREDIENTS

TO SERVE

1 tbsp ghee

1 tbsp ginger, grated


1½ cup onions, chopped

3 cup tomatoes, chopped

1 cup masoor dal

½ tsp kitchen king masala

½ tsp turmeric powder

½ tsp red chili powder

1 tbsp salt

water as required

2 tbsp fresh coriander, finely chopped

onion, finely chopped

lemon wedges

pav or crusty bread

veg6 10 min 30 min

SOUP

Rich in antioxidants, protein and iron; it can be conveniently made in theMorphy Richards Soup Maker for quick meals.




FATS (gms) : 3.08




FATS (gms) : 2.96

27

SECTION | SOUPS

METHOD


• Add the ghee

• When warm, add cumin and let it splutter. Add the hing. Mix well. Switch off

the Sauté Mode

• Add the soaked moong dal, pepper and salt and mix well

• Pour the water in till it reaches the Minimum Mark

• Cover with the lid of the Soup Maker. Set to cook on Smooth Mode

• Once the cycle is completed, stir in the lemon juice

• Transfer into mugs, garnish with coriander and serve hot

INGREDIENTS

1 tsp ghee

½ tsp cumin

½ tsp hing


1 tbsp salt

2 cups moong dal, soaked for 2 hours

water as required

1 tbsp lemon juice

2 tbsp coriander, chopped

veg6 10 min+

soaking time

25 min

A traditional, natural, oral rehydrating fluid is rich in proteins. This light soup isperfect to supplement daily diets of the whole family with a boost of protein in theevening or pre dinner.



PROTEINS (gms) : 20

FATS (gms) : 20

29

SECTION | SOUPS

METHOD

• Whisk the hung yogurt with the flour and keep aside


• Heat the oil

• Add the cumin, peppercorn, clove, cardamom, bay leaf, cinnamon and

saunf. Stir-fry for 30-40 seconds

• Add the mutton and stir-fry 5-6 minutes until the raw smell is gone

• Add the onions and stir-fry for 3 minutes till translucent

• Add the salt, stock cube, if using, saunf and garam masala and mix

well


• Cover with lid of the Soup Maker. Set on Chunky mode and leave to

cook

• When there are 10 minutes left, open the Soup Maker, add the yogurt

mixture, mix well and replace the cover. Let the cycle complete

• Serve hot garnished with coriander

INGREDIENTS

1 cup yoghurt, hung overnight, whisked

1 tbsp flour

½ tbsp oil

1 tsp cumin

½ tbsp peppercorn, crushed

2 pcs clove

½ black cardamom

1 green cardamom

½ bay leaf

½ inch cinnamon

½ saunf

200gms mutton, boneless, cut into ¼ inch pieces

½ cup onion

1 tsp salt

1 stock cube, optional

½ tsp dry ginger powder (saunth)

½ tsp garam masala

2-3 strands saffron

water as required

coriander, finely chopped for garnish

6 40 min

A legacy of the Mughal cuisine, this is another rare Indian soup.A lovely winter warmer, convenient to make in the Morphy Richards Soup Maker.

nonveg 10 min

+

overnight




FATS (gms) : 2.95

31

SECTION | SOUPS

METHOD

• Plug in the Morphy Richards Soup Maker and set it on the Sauté mode

• Add the oil

• When warm, add the mustard seeds, dry red chillies, curry leaves and

hing. Sauté till aromatic


• Add the rasam masala, turmeric powder, soaked & drained dal and

salt and mix well


• Close the lid of the Soup Maker. Set to Chunky mode and

leave to cook

• When there are 10 minutes left, open the lid, add the chopped

tomatoes, mix well, replace the lid and leave for cycle to finish.

(Please keep an eye on the timer)

• Once the cycle is completed, open the lid, add the tamarind pulp and

mix well

• Transfer into cups and serve hot as a soup, or with steamed rice and

papad as a meal

INGREDIENTS

¼ cup toor dal, soaked for 30 minutes

1 tbsp coconut oil

½ tsp mustard seeds

3 dry red chillies, deseeded and broken

1 sprig curry leaves

½ tsp hing

2½ tbsp rasam masala


1 tbsp salt

water as required

3 tomatoes, chopped

¼ cup tamarind pulp

6 35 min

One of the few Indian recipes that classify as a soup, this South Indian offeringis a fantastic hydrator for invalids. The combination of pulses with tomato has atherapeutic value, is low in calories, high in protein and rich in antioxidants.This quick and comforting soup is ideal for monsoon.

5 min

30 min soaking+

veg

SOUPCALORIES (kcal ) : 146.09



FATS (gms) : 3.93

33

SECTION | SOUPS

METHOD

• Plug in the Morphy Richards Soup Maker and switch on the Sauté Mode

• Add the butter

• When it starts melting, add the black pepper, garlic and thyme. Mix well

• Add the onions and sauté for 1 minute or until translucent


• Add the milk and mix well. Keep stirring all the time until the mixture thickens

enough to coat the back of a spoon. Switch off the Sauté mode

• Add the mushrooms and salt and mix well

• Add the water till it reaches the Minimum Mark and mix well

• Cover with lid of the Soup Maker. Set to Smooth Mode and leave to cook

• When done, transfer to a serving bowl, garnish with parsley and serve hot

INGREDIENTS

1 tbsp butter

1 tbsp black pepper, crushed


¼ tsp fresh thyme


1½ tbsp refined flour

1½ cup milk

400gms mushrooms, quartered

1 tbsp salt

water as required

1 tbsp parsley for garnish

6 30 min

Mushrooms are a lovely option for soups as light meals or evening snacks.Black pepper adds zing to a bowl of comfort that is conveniently made inthe Morphy Richards Soup Maker.

15 minveg

35

SECTION | SOUPS

METHOD

• Plug in the Morphy Richards Soup maker and switch on the Sauté mode

• Heat the oil and add the onions

• Sauté for 4 minutes or until onions are golden

• Add the garlic and mix well


• Add the garam masala, coriander powder, turmeric powder, chili powder,

stock cube if using, salt and masoor dal and mix well


• Close the lid of the Soup Maker. Set on Smooth Mode

• Once the cycle is completed, open, add the coconut milk and mix well

• Add the lemon juice and mix well. Taste and adjust seasoning

• Stir in the rice and chicken

• Serve hot

INGREDIENTS

1 tbsp oil

½ cup onion, chopped


1 tsp garam masala

1 tsp coriander powder

1 tsp turmeric powder

½ tsp chili powder

1 tsp salt

¾ cup masoor dal

1 chicken stock cube (optional)

water as required

¾ cup coconut milk

1 tbsp lemon juice

rice, cooked

chicken, cooked and diced

6 30 min

A legacy of Anglo-Indian cuisine, the Mulligatawny soup is a hearty meal with a comforting twist of curry flavour.

10 minnonveg

SOUPCALORIES (kcal ) : 359.42



FATS (gms) : 15.50


CARBOHYDRATES (gms) : 17 .62


FATS (gms) : 3.24

37

SECTION | SOUPS

METHOD


• Heat the oil

• Add the onion, carrot, capsicum and sauté for 1 minute

• Add the black pepper and garlic and sauté for 30 seconds

• Add the beetroot and sauté for 4 minutes


• Add the potatoes and radish and mix well


• Cover with the lid of the Soup Maker. Set on Smooth Mode and

leave to cook

• Once the cycle is completed, taste and adjust seasoning, if required

• Serve hot

INGREDIENTS

1 tbsp oil

4 tbsp onion, finely diced

4 tbsp carrot, finely diced

4 tbsp green capsicum, finely diced


2 tsp garlic, chopped

1 cup beetroot, finely diced

1 cup potatoes, finely diced

1/2 cup radish, finely diced

1 tbsp salt

water as required

veg6 15 min 30 min

SOUP

This beautiful soup is high in vegetable carbohydrate energy and rich inpotassium, vitamin A, iron content and it is ideal for invalids, growing childrenor anytime energy booster.

39

SECTION | SOUPS




FATS (gms) : 4.19

METHOD


• Add the carrots, onion, celery, sweet corn, potatoes, white pepper, salt,

butter, flour, and milk. Mix well


• Cover with the lid of the Soup Maker. Set to Chunky Mode and leave to

cook

• When done, open, check and adjust seasoning. Replace lid and use

the Manual Blend setting to blend in 2-3 short bursts for 10-15 seconds

until texture desired is achieved

• Transfer to soup bowls and garnish with parsley

• Serve hot with bread

INGREDIENTS

1 tbsp butter

1 tbsp flour

1 cup milk

½ cup carrots, cut into ¼ inch dice

½ cup onions, chopped

½ cup celery, chopped

2 cups sweet corn

1 cup potatoes, cut into ¼ inch dice

1 tsp white pepper, crushed

2 tsp salt

water as required

1 tbsp parsley for garnish

veg6 15 min 35 min

A hearty filling bowl of comfort, for invalids, and growing children,this soup is rich in complex vegetable carbohydrates full of good energyand flavoursome texture.

SOUP

41

SECTION | SOUPS




FATS (gms) : 5.91

METHOD


• Heat the butter and oil

• Add the fenugreek seeds and garlic and sauté for 30-40 seconds or until

aromatic

• Add the red chillies and sauté for 30 seconds or until the chillies are aromatic

and darkened

• Add the onions, carrots and celery and sauté 3 minutes or until the onions

turn translucent


• Add in the flour and mix well

• Add the pumpkin, salt and stock cube if using and mix well


• Cover with the lid of the Soup Maker. Set on Smooth mode and leave to cook

• Transfer to bowls and serve hot garnished with chopped parsley

INGREDIENTS

1 tbsp butter

1 tbsp oil

½ tbsp fenugreek seeds


3 dry red chillies, whole


½ cup carrots, finely chopped

½ cup celery, finely chopped


½ kg red pumpkin, diced fine

1 stock cube, (optional)

2 tsp salt

water as required

parsley, chopped

veg6 15 min 25 min

Rich in beta carotene from pumpkin and carrots, this is a soup loaded with fibreand flavour. The addition of fenugreek seeds, garlic and celery add beneficialblood sugar balancing properties. Conveniently made in the Morphy RichardsSoup Maker, this soups is ideal for the family at any time.

43

SECTION | SOUPS


CARBOHYDRATES (gms) : 11 . 10


FATS (gms) : 2.49

METHOD


• Heat the butter

• Add the green chillies, ginger, garlic and onions. Sauté for 2 minutes or until

the onions turn translucent


• Add the carrots, tomatoes, stock cube if using, coriander, salt, pepper and

tomato ketchup and mix well

• Pour in the water till it reaches the Maximum Mark

• Cover with the lid of the Soup Maker. Set to Smooth mode and leave to cook

• When done, remove the lid, stir in the garam masala and mix well

• Transfer to a serving bowl and drizzle the cream over to garnish

• Serve hot with croutons

INGREDIENTS

1 tbsp butter

1 green chili, crushed

5 garlic cloves , crushed

1 inch ginger grated


½ cup carrots, finely chopped

4 cup tomatoes, finely chopped

1 vegetable stock cube, crushed (optional)

½ cup fresh coriander, chopped plus more

for garnish

1 tbsp salt


2 tbsp tomato ketchup

water as required

¼ tsp garam masala

4 tsp cream, for garnish (optional)

croutons, for garnish (optional)

veg6 15 min 35 min

This is a lovely, comforting soup for rainy days or cold winter evenings, full ofrichness; conveniently made in the Morphy Richards Soup Maker tosatisfy the entire family at any time.

Tomatoes are not always optimally red. This may affect the colour ofyour soup. Add tomato puree when adding the tomatoes to adjustthe colour to your liking if required.




FATS (gms) : 6.59

45

SECTION | SOUPS

METHOD


• Add 3 cups of the corn

• Add the butter, salt, sugar, stock cube, if using, milk and black pepper

• Cover with the lid of the Soup Maker and set on Manual Blend mode.

Using short pulses, grind everything into a coarse mixture

• Open the lid and add the remaining 1 cup of corn, beans and carrots and

mix well


• Replace the lid and set to cook on Chunky Mode

• Meanwhile, combine the cornflour, stock and soy sauce to make a slurry

• When there are 5 minutes left in the cycle, open the lid and add the slurry to

the soup. Mix well, replace the lid and allow the cycle to complete. (Please keep an eye on the timer)

• Once the cycle is completed, serve immediately, as is for a vegetarian

version

• If adding the eggs, crack the eggs and beat well. Open the lid of the Soup

Maker and slowly drizzle in the beaten eggs in a single thread of liquid,

stirring the soup continuously. The eggs will cook into thin threads from the

heat of the soup

• Stir in the cooked chicken if using

• Serve hot garnished with chopped spring onion greens

INGREDIENTS

4 cups sweet corn

2 tbsp butter

1 tsp salt

1 tsp sugar


1 tsp black pepper powder

¾ cup milk

2 tbsp french beans, finely diced

2 tbsp carrots, finely diced

water as required

3 tbsp cornflour

¼ cup vegetable stock

2 tbsp soy sauce

2 eggs, beaten (optional)

2 cups chicken, cooked and shredded (optional)

½ cup spring onion greens, chopped

8 15 min 40 min

Everyone’s favorite. This Indian-Chinese inspired soup is full of vegetablecarbohydrate and is a perfect treat easily made.

nonveg

SOUP

47

SECTION | SOUPS

METHOD

• Plug in the Morphy Richards Soup Maker. Switch on the Sauté mode

• Heat the oil

• Add the onion and garlic. Sauté for about 4 minutes, or until the onions

turn golden

• Add the chili flakes and oregano, and mix well


• Add the tomatoes, tomato puree, sugar, salt and mix well

• Pour water in till it reaches the Minimum Mark and mix well

• Close lid of the Soup Maker. Set on Smooth mode and leave to cook

• When done, stir in the fresh basil

• To use as a pasta sauce, simply toss with freshly cooked pasta

• To serve as a soup, thin out the sauce by adding stock or water.

Serve it hot with croutons

INGREDIENTS1/3 cup oil



½ tsp chili flakes

1 tsp dry oregano

1 kg tomatoes, chopped

1 cup tomato puree

2 tsp sugar

1 tsp salt

water as required

cup fresh basil leaves, chopped




FATS (gms) : 11 .34

6 10 min 35 min -Purpose This multi-purpose recipe easily and conveniently made has tomatoes that arerich in antioxidant lycopene. This sauce has the additional benefit of herbswhich are rich in antioxidants and trace minerals.

veg

49

SECTION | SOUPS




FATS (gms) : 5.77

METHOD

• Plug in the Morphy Richards Soup Maker and switch on the Sauté

mode

• Add the butter

• When it starts melting, add the onions and garlic. Sauté for 3 minutes or

until translucent


• Add the milk and mix well. Cook, stirring all the time, for 2-3 minutes or

until it thickens enough to coat the back of a spoon.


• Add the spinach and mix well

• Add water till it reaches the Maximum Mark

• Cover with the lid of the Soup Maker. Set to cook on Smooth mode

• Once the cycle is completed, open, taste and adjust seasoning

• If required, use the Manual Blend mode for 15-20 seconds to adjust the

texture to your liking

• Serve hot

INGREDIENTS

2 tbsp butter




2 cups milk

500gms spinach

1 tsp salt

water as required

6 10 min 30 min

Spinach is a storehouse of nutrients. Easily made in the Morphy RichardsSoup Maker it is an ideal soup for weeknights to fortify the family’s protein intake.

veg

SOUP




FATS (gms) : 1 .85

METHOD

• Plug in the Morphy Richards Soup Maker and set it on Sauté Mode

• Add the coconut oil

• When hot, add the mustard seeds, fenugreek seeds, dry red chili, curry

leaves and hing and stir well. Be careful as the mustard will splutter

and pop

• Switch off the Sauté Mode

• Add the ash gourd, pumpkin, potato, yam and tomato to the tempering

and mix well

• Add the soaked dal and mix well

• Pour the water till it reaches the Minimum Mark. Stir well

• Add the sambar powder, salt and turmeric. Stir well

• Cover with the lid of the Soup Maker. Set to Chunky Mode and leave to

cook

• When there are 10 minutes left, take off the lid and add the lady finger and

drumsticks. Replace lid again and let the cycle continue. (Please keep an eye on the timer)

• When done, open lid. Add the tamarind pulp and stir well. Taste and

adjust seasoning

• When done, transfer to a serving bowl and serve hot with idlis or

steamed rice

INGREDIENTS

¼ cup toor (pigeon pea) dal soaked for 30 minutes

½ tbsp coconut oil

½ tsp mustard seeds1/8 tsp fenugreek seeds

1 dry red chili, torn

2 sprigs curry leaves

¼ tsp hing

½ cup ash gourd, cut into ½ inch cubes

½ cup pumpkin, cut into ½ inch cubes

½ cup potato, cut into ½ inch cubes

½ cup yam, cut into ½ inch cubes

¾ cup tomatoes, roughly chopped

water as required

3 tbsp sambar powder

1 tbsp salt

¼ tsp turmeric powder

3-4 lady finger, trimmed from the ends

1 stalk drumstick, cut into 2 inch lengths, skinned

3 tbsp tamarind pulp

6 20 minveg 40 min

51

SECTION | MAINS

One of the most pocpular dishes from South India, this combination ofpulses and vegetables offers a nourishing full meal with rice.




FATS (gms) : 6.59

METHODINGREDIENTS

4 tbsp butter

2 cloves

1 cardamom pod

2 tbsp ginger, chopped


1 tsp green chillies, chopped

4 cups tomatoes, chopped

1 tbsp salt

2 tsp red chili powder

2 cups tomato puree

2 tsp sugar

water as required

¼ tsp kasuri methi

500 gms paneer, cubed and fried or chicken

diced and cooked or eggs boiled

fresh cream as required

1.½l t r 15 minveg 40 min

Makhni gravy can be stored in an airtight box in the refrigerator or upto a week. Use as needed.


• Heat the butter

• Add the cloves and cardamom and sauté for 30 seconds

• Add the ginger, garlic and green chillies and sauté for 1½ minutes

• Add the chopped tomatoes and salt and sauté for 7 minutes or until the

tomatoes get mushy


• Add the tomato puree, sugar, salt and red chili powder and mix well


• Cover with the lid of the Soup Maker, set on Smooth Mode and leave

to cook

• When done, add the kasuri methi and mix well

• When ready to serve, transfer to a pan, add the fried paneer, cooked

chicken or boiled eggs and warm

• Transfer to a serving bowl, garnish with cream and serve hot with

parathas

53

SECTION | MAINS

A beloved gravy from North India, when combined with protein rich paneer,eggs or chicken, the nutritive profile is further enhanced. The Morphy RichardsSoup Maker will cook up this finger licking gravy conveniently and quickly.

Non Veg it! Serve with cooked & shredded chickenor sausage chunks as a topping.

METHOD


• Add the oil

• When hot, add the ginger, garlic and green chillies. Sauté for 1 minute


• Add the chopped onions, celery, carrots and peas and mix well. Sauté for 2

minutes or until onions become translucent

• Add stock cube if using, Kitchen King masala, salt and mix well


• Cover with the lid of the Soup Maker. Set on Chunky Mode and leave to cook

• When there are 10 minutes left, open the lid, add the oats and stir well.

Replace the lid and let the cycle finish

• When done, open the lid and transfer to serving bowls

• Garnish with chopped coriander and serve hot

INGREDIENTS

1 tsp oil


2 tbsp ginger, finely chopped

½ tsp green chili, finely chopped


½ cup celery, chopped

½ cup carrots, chopped

½ cup green peas


1 tbsp kitchen king masala

1 tbsp salt

water as required

2 cups oats


55

SECTION | MAINS

6 10 minveg 35 min

This porridge is perfect for those who prefer savoury breakfasts.Hearty, hot and comforting, the nutritious combination of oats with vegetables can be easily cooked on the busiest mornings!




FATS (gms) : 6.06

METHOD

TO SERVE

• Divide the misal into four individual bowls and top with coriander,

farsan, onions and tomatoes

• Serve hot with the lemon wedges and pav

• Plug in Morphy Richards Soup Maker and switch on the Sauté Mode

• Add the oil

• When hot, add the mustard seeds, cumin and curry leaves. Sauté for 10

seconds. Be careful as mustard seeds will start popping and fly up

• Add the garlic, ginger and green chillies and sauté for 20 seconds

• Add the onions and sauté for about 3 minutes or until onions turn

golden and the raw smell turns to a sweet caramel aroma


• Add the chili, turmeric, coriander and cumin powders and the misal

masala. Mix well

• Add the potatoes, sprouted matki and salt and mix well

• Add water till it reaches the Maximum Mark and stir well

• Cover with the lid of the Soup Maker and set on Chunky Mode. Leave to

cook

• When done, open the lid. Add the tamarind pulp and mix well. Taste

and adjust seasoning

• Add the chopped coriander and mix well

57

SECTION | MAINS

A spicy well loved street food from Maharashtra, it is rich with the hypoglycemicand hypocholesterolemic properties of sprouts. This lovely fibre rich meal is easily cooked in the Morphy Richards Soup Maker.

TO SERVE


1 cup farsan

4 tbsp onion, chopped

4 tbsp tomatoes, chopped

4 lemon wedges

bread/pav as required

INGREDIENTS

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin

2 sprigs curry leaves




1 cup onions

1 tbsp red chili powder


1 tsp coriander powder

1 tsp cumin powder

1½ tsp misal masala

3 cups matki sprouts

2 cups potatoes, diced ½ inch

water as required

1 tbsp salt

1½ tsp tamarind pulp

½ cup coriander, chopped

4 15 minveg 40 min




FATS (gms) : 10.41

METHOD

• Wash the dal well and soak for 30 minutes

• Plug in the Morphy Richards Soup Maker and set on the Sauté Mode

• Add the ghee. When warm, add the cumin, dry red chillies, green chillies

and hing. Sauté 10 seconds

• Add the garlic and ginger and sauté for 30-40 seconds

• Add the onions and sauté for 3 minutes till onions are golden and their

raw smell converts to a sweet caramelised aroma


• Add the chili powder and turmeric powder and mix well

• Add the tomatoes, drained moong or masoor dal and salt and mix well

• Add the water till it reaches the Minimum Mark and stir thoroughly

• Cover with the lid, set on Chunky Mode and leave to cook

• When the cycle is complete, open and transfer to a serving bowl and

garnish with the chopped coriander

• Serve hot topped with a dollop of ghee if using, alongside rotis, parathas

or steamed rice

INGREDIENTS

1½ cup moong / masoor dal

1 tbsp ghee, extra for serving

½ tsp cumin

¼ tsp hing

2 dry red chillies, whole




1 onion, finely chopped

1 tsp chili powder


2 tomatoes, roughly chopped

1 tbsp salt

water as required


6 10 min+

soaking time

veg 40 min

59

SECTION | MAINS

Dal and rice is an age old Indian combination of pulses eaten with cereals in a daily meal that optimises the nutrition of both. The Morphy Richards Soup Maker allows you to make this everyday staple, easily and in a fuss free manner.



PROTEINS (gms) : 11 .01

FATS (gms) : 4.61




FATS (gms) : 7.47

6 20 minveg 40 min

61

SECTION | MAINS

METHOD


• Add the oil. When hot, add the ginger, garlic and green chillies. Sauté

for

2 minutes

• Add the onions and capsicum and sauté for 2 ½ minutes or until they

are translucent

• Add the tomatoes and sauté for 1 minute until broken down slightly

• Switch off Sauté Mode

• Add the turmeric powder, chili powder and pav bhaji masala and mix

well

• Add the potatoes, cauliflower, carrots, french beans, peas, salt and stir

well

• Pour in the water till it reaches the Minimum Mark. Cover with the lid

and set on Chunky Mode

• When there are 10 minutes left in the cycle, open the lid, add the tomato

puree and mix well. Replace the lid and let the Chunky cycle complete.

(Please keep an eye on the timer)

• When the cycle is done, the vegetables should be cooked through and

easy to mash

• Replace the lid, set to Manual Blend mode and blend for 10-15 seconds

in short bursts till you achieve desired texture

• Open the lid, add the chopped coriander and mix well

• Transfer to a serving bowl, top with butter and chopped onions

• Serve hot with wedges of lemon on the side and hot, buttered pav

INGREDIENTS

2 tbsp oil



1 tbsp green chillies, finely chopped

4 tbsp onions, finely chopped

½ cup capsicum, finely chopped

¼ cup tomatoes, finely chopped

1 tsp turmeric powder

1 tbsp pav bhaji masala

1 tsp red chili powder

2 ½ cup potatoes, cut into ½ inch cubes

½ cup cauliflower, roughly chopped

½ cup carrots, roughly chopped

½ cup french beans, diced small

½ cup peas

1 tbsp salt

water to minimum mark

1 ½ cups tomato puree

½ cup coriander, chopped

1 tbsp butter

chopped onions

lemon wedges

buttered pav to serve

A popular Mumbai street food, it also combines vitamins and minerals in a fun food way. This treat comes out quickly and conveniently from the Morphy Richards Soup Maker and is ideal for the entire family.

METHOD


• Add the ghee

• Add the ginger, garlic, chillies and sauté for 30 seconds

• Add the onions and sauté for 3 minutes or until the onions are translucent

• Add the tomatoes and sauté for 1 minute until softened


• Add the cumin powder, turmeric powder and salt and mix well

• Add the dal, ridge gourd, rice and mix well

• Pour in the water till it reaches the Maximum Mark

• Cover with the lid of the Soup Maker. Set on Chuky Mode and leave to cook

• Once the cycle is complete, open the lid and taste to check seasoning

• Serve hot

INGREDIENTS

1 tbsp ghee

1 tsp ginger, finely chopped


1 tsp green chili, finely chopped


½ cup tomatoes, finely chopped

1 tbsp cumin powder

½ tbsp turmeric powder

1 tbsp salt

1 cup mung dal, soaked

1 ½ cup ridge gourd, finely chopped

½ cup rice, soaked

water as required

8 10 minveg 35 min

63

SECTION | MAINS

Substitute ridge gourd with spinach, or a mix of other vegetableslike carrot, yellow pumpkin or bottle gourd for variety.

Khichdi is an ancient dish, a one meal solution and a favourite comfort food;loved by all Indians.




FATS (gms) : 3.52




FATS (gms) : 8.50

METHOD

• Plug in the Morphy Richards Soup Maker and set to Sauté mode

• Add the oil

• When warm, add the rosemary, garlic, green chillies and black pepper.

Sauté for 15 seconds until fragrant

• Add the diced chicken and sauté for 5 minutes or until it turns

opaque white



• Add the carrots, onions, potatoes, beans, mixed herbs, salt and stock cube,

if using. Mix well

• Add the water till it reached the Minimum Mark. Stir well

• Cover with the lid, set to Chunky Mode and leave to cook

• When done, leave on Auto Keep Warm mode for up to 45 minutes or

transfer into bowls immediately

• Serve hot with bread

INGREDIENTS

1 tbsp oil

3 sprigs rosemary

6 cloves garlic, crushed

¼ tsp green chillies, chopped


1 chicken breast boneless, cut to ½ inch cubes


½ cup carrots, diced into ½ inch cubes

½ cup onions, diced into ½ inch chunks

½ cup potatoes, diced into ½ inch cubes

½ cup french beans, diced into ½ inch chunks

1 tbsp dry mixed herbs


½ tbsp salt

water as required

2 10 min 40 min

65

SECTION | MAINS

For a full meal in a bowl, add 1 cup cooked noodles, pasta or ricewhen there are 2 minutes left for the cycle to be complete.Replace the lid and let the cycle complete. Serve immediately. VEG IT! Replace diced chicken with mushrooms.

A classic comfort food, this stew can hit the spot any day! Rich in protein,it is slow cooked with immunity boosting herbs, spices and vitamins.

nonveg

You can make this warming, hearty dish of meat and lentils in the Soup Maker without any fuss at all. Each spoonful of this traditional Indian dish is loaded with proteins and amino acids that is extremely beneficial for your family.

METHOD

• Soak the dalia, urad, toor, chana and moong dals in water for 1 hour

• Plug in the Morphy Richards Soup Maker and switch to the Sauté mode

• Heat the ghee

• Add the clove, cardamom, cinnamon, shahi jeera, peppercorn and sauté

for 40 seconds or till fragrant

• Add the mutton & sauté for 4 minutes till aromatic and opaque

• Add the onion & sauté for 2 minutes

• Add the green chillies, ginger, garlic, turmeric powder and salt. Sauté for

2 minutes


• Drain and add the soaked dal and dalia mixture. Add the stock cube if

using, coriander and mint and mix well


• Close the lid of the Soup Maker. Set on Chunky Mode and leave to cook

• Once the cycle is completed, use the manual blend to blend the mixture to

a consistency of your liking pulsing in short bursts just once or twice for

about 10-15 seconds

• Taste and adjust seasoning, serve hot, garnished with ghee, chopped

coriander, fried onions and lemon wedges on the side

INGREDIENTS

60 gms dalia

2 tbsp urad

2 tbsp toor

2 tbsp chana

2 tbsp moong

2 tbsp ghee

2 cloves

2 cardamom

¼ inch piece cinnamon

¼ tsp shahi jeera

1 tsp black peppercorn, crushed

250 gms mutton, cut into ¼ inch

1 medium onion, sliced


1 tsp salt

4 green chillies, slit

½ tsp ginger, chopped

½ tsp garlic, chopped

¼ cup mint

¼ cup coriander


water as required

nonveg6 15 min

+

soaking time

40 min

67

SECTION | MAINS



PROTEINS (gms) : 6

FATS (gms) : 0

A popular favourite from Kerela, this ishtew is rich in healthy saturated fats. It is high in anti-viral, anti-bacterial properties. It is light on the stomach and quickly cooked in Morphy Richards Soup Maker.

METHOD


• Add the coconut oil

• When warm, add the cardamom, cloves, cinnamon stick and curry leaves.

Sauté for 10 seconds or until aromatic

• Add the ginger, green chillies and onions. Sauté until the onions get

translucent, about 2-3 minutes


• Add the potatoes, carrots, beans, salt, coconut milk, black pepper and

cashew paste and mix well


• Close the lid, set the Soup Maker on Chunky Mode and leave to cook

• When done, transfer to a serving bowl

• Serve hot with appams or steamed rice and poppadum

INGREDIENTS

1 tbsp coconut oil

2 stalks curry leaves

1 cardamom pod

2 cloves

½ inch cinnamon stick


1 onion, sliced

3 green chillies, slit

½ cup potatoes, diced into ½ inch

½ cup carrots, diced into ½ inch

½ cup beans, diced into ½ inch

1 tbsp salt

2 cups coconut milk


2 tbsp cashew paste

water as required

6 15 minveg 40 min

69

SECTION | MAINS




FATS (gms) : 49.04

Dalia is a favourite breakfast option in North India that combines nutritiousfoodstuffs like cereals, pulses, dry fruits and nuts to make wholesomemeal ideal to fuel the family.

METHOD


• Heat the ghee and add the cardamom. Stir fry for 10 seconds, ensuring it

does not burn

• Add the cashew nuts, melon seeds and stir fry for 2 minutes until aromatic

• Add the gram flour and dalia and sauté for 3-4 minutes or until the mixture

begins to smell nutty and aromatic. Ensure it does not burn


• Add the milk up to the Minimum Mark and mix well

• Cover with the lid, set Soup Maker on Chunky Mode and switch on

• When there are 2 minutes left for the cycle to finish, add in the raisins

• When done, open, stir well. Taste and adjust sweetness. Replace lid of Soup

Maker and pulse on Manual Blend to consistency of your choice if required

• Transfer to bowls and serve hot

INGREDIENTS

1 ½ tbsp ghee

1 pod cardamom

¼ cup cashew nuts, chopped

¼ cup melon seeds

¼ cup gram flour

1 cup dalia

1 litre milk or as required

¼ cup raisins

½ cup sugar

6 05 minveg 40 min

71

SECTION | DESSERTS




FATS (gms) : 13

Great for fasting days, this is a high protein, energy dense dish ideal for growing children, pregnant and lactating women. It is easy to make in the Morphy Richards Soup Maker and an ideal home-style dessert option.

METHOD

• Plug in the Morphy Richards Soup Maker. Switch on the Sauté mode

• Heat the ghee

• Add the cashew nuts and almonds and sauté for 2 minutes

• Add the makhana and sauté for 1 minute


• Add the soaked sabudana, sugar, saffron and cardamom powder

and mix well

• Pour in the milk till it reaches the Minimum Mark

• Cover with the lid of the Soup Maker. Set on Smooth mode and leave

to cook

• Transfer to serving bowls and serve hot

INGREDIENTS

1 tbsp ghee1/3 cup cashew nuts, chopped

¼ cup almonds, chopped

½ cup makhana

½ cup sugar

2-3 strands saffron, optional

½ tsp cardamom powder

½ cup sabudana, soaked

milk as required

6 10 minveg 40 min

73

SECTION | DESSERTS



PROTEINS (gms) : 7

FATS (gms) : 11



PROTEINS (gms) : 1

FATS (gms) : 2

Long considered the king of fruits, mangoes are also superfruits bursting withantioxidants, Vitamin A, Vitamin C, Vitamin B6, folate and fibre. Select naturallysweet mangoes to make this traditional Indian mango preparation inyour Morphy Richards Soup Maker.

METHOD


• Place the mango pulp in the machine. Taste and adjust sugar if required

• Add water

• Close the lid of the Soup Maker. Set on Juice mode

• When the cycle is complete, transfer into individual bowls and serve

immediately with puri or rotis

INGREDIENTS

1 kg mango pulp, chilled

500 ml water, chilled

sugar as required

6 02 minveg 02 min

75

SECTION | DESSERTS

METHOD


• Combine the betel leaves, cardamom, clove, fennel, rose syrup and

coconut milk in the Soup Maker

• Add the water in, till the level reaches the Minimum Mark

• Set the Soup Maker to Manual Blend mode. Blend the mixture

together till liquidized

• Taste and adjust sweetness by adding more sugar if required

• Transfer to a large jug

• Stir in the soaked sabja

• Serve as is or as falooda

INGREDIENTS

10 betel leaves

5 pods cardamom

3 cloves

1 tsp fennel seeds

½ cup rose syrup

2½ cup coconut milk

water as required

sugar as required

2 tbsp basil seeds (sabja)

soaked for 1 hour

TO SERVE

160 gms falooda noodles, soaked

rose syrup, as required (optional)

crushed ice, as required

8 scoops ice cream

½ cup almond flakes

½ cup tutti-fruiti

8 05 min+veg

soaking time

03 min

77

SECTION | DESSERTS

The betel leaf has many medicinal benefits and has been extensivelyused in Ayurveda. Easily made in the Morphy Richards Soup Maker,It makes for a unique and mouth freshening treat or post meal dessert.

TO SERVE

• Divide the noodles into 8 falooda glasses

• Top with rose syrup if using

• Add the crushed ice

• Pour the paan flavoured drink on top

• Place a scoop of ice cream, then the almond flakes and tutti-fruiti

• Serve immediately




FATS (gms) : 26

METHOD


• Soak the coconut in warm water for 1 hour

• Soak the kokam in cold water for 1 hour

• When ready, combine the soaked coconut and kokam in

the Soup Maker with the garlic and green chillies

• Cover with the lid and set to Manual Blend mode

• Blend for 4 minutes until smooth

• When done, strain the sol kadhi through a strainer and

then a fine muslin cloth

• Serve chilled

INGREDIENTS



PROTEINS (gms) : 1

FATS (gms) : 7

20 kokam, soaked in regular water

1 coconut, scraped and soaked in warm water

3 pods garlic

3 green chillies

salt

8 10 min+

soaking time

veg 05 min

79

SECTION | BEVERAGE

A traditional beverage from Maharashtra, Sol Kadhi is full of the goodness of good saturated fatty acid from coconut milk. It helps fight cancer,paralysis and cholesterol.

METHOD


• Add the sattu and fill with water till it reaches the Minimum Mark

• Close the lid and set on manual blend. Blend for 2 minutes until all

the lumps dissolve and you have a smooth mixture

• When done, add the black salt, table salt, green chillies, mint, lemon

juice and cumin powder. Replace lid and blend again for 2 minutes

• When done, pour into glasses and serve garnished with mint leaves

INGREDIENTS



PROTEINS (gms) : 22

FATS (gms) : 6

1 cup channa sattu

3 cups water

½ cup mint leaves (reserve some for garnish)

2 tbsp lemon juice

2 whole green chillies, chopped

1 tsp cumin, roasted

1 ½ tsp black salt

½ tsp salt

6 05 minveg 05 min

81

SECTION | BEVERAGE

Add crushed ice when serving.

Popular in Uttar Pradesh, Sattu is an extremely nutritious drink made ofroasted channa, ideal for all ages. This is an ideal digestive for the family,especially those who suffer from constipation and gas.

Thandai has long been loved in India as a festive drink at Holi and valuedas a summer cooler. This refreshing drink is a powerhouse of nutrition from seeds. The Morphy Richards Soup Maker makes it easy to always have a batch on hand to serve family and guests.

METHOD


• Add the sugar syrup and almonds. Cover with lid and set to

Manual Blend. Blend for 2 minutes till the mixture is liquidized

• When done, add the saunf, pepper, poppy seeds, melon seeds,

whole cardamom and rose water. Replace the lid and blend

again for 3 minutes

• When done, sieve the thandai mixture, pressing solids down to

extract as much liquid as possible

• Transfer to an airtight bottle and refrigerate. Use as required

• To serve, pour required amount of thandai into glasses and top

with cold milk. Add ice cubes and serve chilled

INGREDIENTS



PROTEINS (gms) : 9

FATS (gms) : 14

1.3 ltr sugar syrup

100 gms almonds, soaked and peeled

50 gms saunf, soaked

2 tbsp black pepper, soaked

½ cup poppy seeds, soaked

½ cup melon seeds, soaked1/8 cup (30-35 nos) cardamom, whole

1 tbsp rose water

1 l t r veg 06 min

83

SECTION | BEVERAGE

05 min+

soaking time

Aguas frescas meaning ‘fresh waters’ in Spanish are beverages that combinefruit or other ingredients with sugar and water to make light non-alcoholicbeverages that are popular in Mexico and the United States.

METHOD

• Plug in Morphy Richards Soup Maker

• Combine watermelon, mint, sugar, lemon juice and salt in the

soup maker

• Add water till it reaches the Maximum Mark. Cover with the lid

and set to Juice Mode. Switch on

• When the cycle is over, open lid, taste and adjust flavours to

your liking

• Pour into tall glasses, top with ice cubes and serve garnished

with mint leaves

INGREDIENTS




FATS (gms) : 0.39

1 kg watermelon, diced into 1 inch

cubes and deseeded

6 sprigs mint leaves

2 lemons, juice of

2tbsp powdered sugar

¼ tsp black salt

500 ml water, cold

6 veg 03 min

85

SECTION | BEVERAGE

10 min

A traditional Indian classic, Mattha or Chaas is a beverage savoured indifferent avataars all over India. It is also consumed as a healthy drink withIndian food through the year.

METHOD


• Add the yogurt, coriander, green chillies, salt, black salt,

cumin powder, mint and ginger to Soup Maker


• Close the lid and set to the Manual Blend mode. Blend for 2-3

minutes until the mixture is liquidized

• Remove lid and pour the ready chaas into glasses straight

from the Soup Maker jug

• Serve immediately

INGREDIENTS

2 cups yogurt, chilled

2 tbsp fresh coriander, chopped

1 tbsp green chillies, chopped

½ tsp salt

½ tsp black salt

1 tsp cumin powder

½ cup fresh mint, chopped


4 cups water, chilled




FATS (gms) : 2.92

6 veg 02 min

87

SECTION | BEVERAGE

05 min

HERE ARE A FEW IDEASThe Morphy Richards Food Processor is ideal for cutting, mincing, grating chopping and dicing ingredients for your soups. Salsas, pestos, dips and spreads can add lovely textures to soups. And all the fine chopping and grinding is made easier with a food processor.

Shred and grate all kinds of cheese in large quantities, even whole blocks of cheese and store it in ziplock bags in the refrigerator to have on hand to melt into or garnish soups and stews. Nut butters are fantastic accompaniments to soup. They are easy to make in the Morphy Richards Food Processor and will allow you to get creative with all kinds of super flavour variations.

Grind superfoods like goji berry into a dry powder. Or dry out kale and other greens in the Morphy Richards Oven and then grind to powder. These powders can easily amp up the nutritional values of a morning smoothie or detox juice.

With the Morphy Richards Food Processor, you have a world of spice mixes available to add variety to your soups. Grind small amounts of spices and spice mixes fresh when you need them and bring new dimensions to your soups. Make spice pastes like curry paste, sambals, chili paste and more to flavour soups and stews.

Nuts are great in soups but chopping them on a chopping board can be tedious. Instead, pop the nuts in the Morphy Richards Food Processor and process to your requirements, chunks, flakes, coarse powder or fine powder. Store processed nuts in an airtight jar for topping soups.

BASIL PESTOINGREDIENTS2 cups fresh basil leaves, cleaned, washed and dried4 cloves garlic1/4 cup pine nuts or cashew nuts2/3 cup extra virgin olive oil, dividedsalt to taste1/2 cup parmesan cheese, freshly grated

METHOD • Combine the basil, garlic and nuts in your Morphy Richards Food Processor and pulse until coarsely chopped

• Add 1/2 cup of the oil and process till completely incorporated and smooth

• Season with salt

• If using immediately, add remaining oil and pulse until smooth

• Transfer pesto to a serving bowl and mix in the cheese

• If freezing, transfer to an air-tight container and drizzle remaining oil over the top

• Freeze for up to 3 months. Thaw and stir in cheese when ready to use

• Use in recipes like the French style Pistou

Morphy RichardsFood Processor is another convenientproduct which will makeyour life much easier

88

SIMPLE NUT/SEED BUTTERINGREDIENTSmakes 2 cups4 cups of nuts or seeds or a mix of bothsalt to taste

METHOD• Toast the seeds and/or nuts together with the salt in a pan till darkened and aromatic

• Transfer to a Food Processor

• Run it on high speed for 10-20 minutes

• Stop and scrape down the sides a few times

• The nuts will first grind to a fine powder texture

• Be patient and let the food processor do its magic. The mixture will come together in a crumbly mass, then the oils will release and it will form a smooth, creamy butter

• Taste and add more salt if needed

• If you prefer it a bit crunchy, you can add some chopped nuts at this point

• Transfer to clean airtight containers and store in the fridge

• You can use an almond butter to thicken soups like the Creamy Broccoli and Almond Soup or spread on toast as an accompaniment

Food processors are one of the most

versatile kitchen appliances.

It's incredible how much one can do!

The Morphy Richards Food Processor

can be a fantastic asset to making

soup from the Morphy Richards Soup

Maker even more delicious.

HERE ARE A FEW IDEASThe Morphy Richards Food Processor is ideal for cutting, mincing, grating chopping and dicing ingredients for your soups. Salsas, pestos, dips and spreads can add lovely textures to soups. And all the fine chopping and grinding is made easier with a food processor.

Shred and grate all kinds of cheese in large quantities, even whole blocks of cheese and store it in ziplock bags in the refrigerator to have on hand to melt into or garnish soups and stews. Nut butters are fantastic accompaniments to soup. They are easy to make in the Morphy Richards Food Processor and will allow you to get creative with all kinds of super flavour variations.

Grind superfoods like goji berry into a dry powder. Or dry out kale and other greens in the Morphy Richards Oven and then grind to powder. These powders can easily amp up the nutritional values of a morning smoothie or detox juice.

With the Morphy Richards Food Processor, you have a world of spice mixes available to add variety to your soups. Grind small amounts of spices and spice mixes fresh when you need them and bring new dimensions to your soups. Make spice pastes like curry paste, sambals, chili paste and more to flavour soups and stews.

Nuts are great in soups but chopping them on a chopping board can be tedious. Instead, pop the nuts in the Morphy Richards Food Processor and process to your requirements, chunks, flakes, coarse powder or fine powder. Store processed nuts in an airtight jar for topping soups.

BASIL PESTOINGREDIENTS2 cups fresh basil leaves, cleaned, washed and dried4 cloves garlic1/4 cup pine nuts or cashew nuts2/3 cup extra virgin olive oil, dividedsalt to taste1/2 cup parmesan cheese, freshly grated

METHOD • Combine the basil, garlic and nuts in your Morphy Richards Food Processor and pulse until coarsely chopped

• Add 1/2 cup of the oil and process till completely incorporated and smooth

• Season with salt

• If using immediately, add remaining oil and pulse until smooth

• Transfer pesto to a serving bowl and mix in the cheese

• If freezing, transfer to an air-tight container and drizzle remaining oil over the top

• Freeze for up to 3 months. Thaw and stir in cheese when ready to use

• Use in recipes like the French style Pistou

SIMPLE NUT/SEED BUTTERINGREDIENTSmakes 2 cups4 cups of nuts or seeds or a mix of bothsalt to taste

METHOD• Toast the seeds and/or nuts together with the salt in a pan till darkened and aromatic

• Transfer to a Food Processor

• Run it on high speed for 10-20 minutes

• Stop and scrape down the sides a few times

• The nuts will first grind to a fine powder texture

• Be patient and let the food processor do its magic. The mixture will come together in a crumbly mass, then the oils will release and it will form a smooth, creamy butter

• Taste and add more salt if needed

• If you prefer it a bit crunchy, you can add some chopped nuts at this point

• Transfer to clean airtight containers and store in the fridge

• You can use an almond butter to thicken soups like the Creamy Broccoli and Almond Soup or spread on toast as an accompaniment

89

OUR PRODUCT RANGE

Can I remove the lid mid-cycle?Yes, to add ingredients or seasoning if required.

Can I use my Soup Maker to make anything other than soup or drinks?The 5 pre-set programmes of the Soup Maker was created to easily make a wide range of soups, juices, smoothies and other beverages. However, in the Indian kitchen, the Soup Maker can be cleverly used to cook a number of Indian main course dishes as shown in the recipes.

Can I use raw meat in soup recipes made in my Soup Maker?Aside from bacon, small amounts of minced meat (100g) or bonelss meat diced into 1/4 inch cubes, (200g) no. The saute function should not be used for intensive browning, just light sauteeing, It cannot be used for more than 10 minutes. So any larger pieces or increased quantities of meat or seafood should be cooked seperately and added to the soup/dish later.

What is the capacity of my Soup Maker?The capacity of your Soup Maker is 1.6L. Ensure you do not fill your Soup Maker above the Maximum Mark, otherwise the overfill detector will cut the power to the Serrator Blade (9) and the LED screen (14) will display ‘E1’. If this happens, simply remove some of your ingredients. So the MAX fill mark is not exceeded and wipe clean the Over Fill Sensor (7) on the Lid (3). Ensure your ingredients (including liquid) are above the Minimum Mark, failure to do this will impair the blending function.

Can I change the times on the smooth and chunky soup settings?No. The times for these settings are pre-set. However, there is an option to Pause and add any additional ingredients or stir as required.

Can I reheat soup I have already made, or reheat tinned/carton soup?No. The programmes are set to make perfect soup from scratch. The soup could burn to the base of the element causing damage to the product.

Can I make cold soups like gazpacho in my Soup Maker?Yes, but you will first need to cook the soup using either the chunky or smooth soup setting. Then simply allow to cool or refrigerate before enjoying.

What if my Soup Maker stops working?Your Soup Maker is fitted with a safety thermostat, which cuts the power and stops the product from working to prevent overheating if it is used continuously on 3 or more cycles. If this happens, remove any food from the jug and allow the Soup Maker to cool for 30 minutes and you can continue making your soup. If the blend function is used continuously for more than 20 seconds a safety cut out will cut the power to prevent overheating.When this happens wait for 10 seconds before re-using the blend function.

What if food burns on the base of my Soup Maker?Due to the starch and sugars present in some foods, a slight burning may occur if they are placed in direct contact with the inside base of the Jug (4).To prevent this, add half a cup of water or stock to the Soup Maker before placing in any solid ingredients. Then top up with the remaining liquid specified in your recipe.

What if the Sauté function stops working?The Sauté function works only with the Lid removed. Press the Sauté Button (17), the Sauté Indicator (16) should turn green. If the Sauté Indicator on the Jug Handle (4) remains red, press the plunger on top of the Jug handle to re-activate the function. This plunger should remain in the ‘up’ position when the Lid (2) is removed.

What kind of vegetables can you put into vegetable soup?Virtually all vegetables can be used in a soup, including potatoes, squash, beets, carrots, parsnips, turnips, cabbage, zucchini, cauliflower, broccoli, mushrooms, celery, and even frozen peas, corn and green beans. For a chunky dish, the vegetables need to be cut into 1/4th inch dices to avoid damaging the blade.

FAQs

90

91

What if I don’t have/want to use vegetable stock?Think you can't make a delicious soup because you don't have broth? Stock made from meat, chicken, lentils, vegetables, seafood or even things like fruit and vegetable juices, milk, coconut and nut milks and buttermilk all offer fantastic options for the liquid component. In a pinch stock cubes or ready broth can work as stock. Of course failing that use water. Just be aware that when you use water, it's particularly important to add the right amountof salt.

Why do some recipes ask for tomatoes to be added in the middle of the cycle? What if I add them upfront?The acid in tomatoes and other souring agents like lime juice and tamarind can arrest the cooking of beans and vegetables and leave them undercooked. Don't add the tomatoes until the final 20 minutes or later when all of the other ingredients in your dishes are close to cooked.

Can I cook Indian dishes in the Soup Maker?The Morphy Richards Sauté and Soup Maker is ideal for the Indian kitchen. The unique requirement of most Indian dishes is a tadka or tempering making the Sauté setting of the Soup Maker an ideal function to go beyond soups. Use the Soup Maker for other Indian dishes by tempering in the Saute mode and then adding other ingredients and cooking in Chunky or Smooth modes. Cook dals, curries, gravies, stews, vegetable dishes, porridges and one bowl meals like pav bhaji and khichdis as well.

MARKETED AND SERVICED IN INDIA BY

@MorphyRichardsIndia @MorphyIndia

Due to continuous efforts in improvement, specifications aresubject to change without prior notice.

All Morphy Richards appliances listed within conform to Indian voltagestandards i.e. 230V AC, 50HZ

Free Home Service: 1800 103 5963Morphy Richards Care: 022-41280022

Registered Office45/47, Veer Nariman Road, Mumbai - 400 001

Bajaj Electricals Limited701, Rustomjee Aspiree, Bhanu Shankar Yagnik Marg,Off Eastern Express Highway, Sion (East), Mumbai - 400 022Visit us: www.morphyrichardsindia.comEmail: [email protected]

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