Ingredients:

500  grams turnips peeled chopped and washed
2  large onion chopped
2  tomatoes chopped
1  teaspoon each of grated garlic and ginger
2  green chillies chopped
1  teaspoon each of sugar, cumin powder and coriander powder
½  teaspoon turmeric powder
1  cup water
2  tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.

Method:

Heat butter in a pressure cooker and add chopped green chillies, grated ginger and garlic. Fry a little and then add chopped onions. Cook on medium heat till the onions turn golden brown. Add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3minutes. Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker, add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.

Tips:

You can use a heavy bottomed vessel could be used in place of the pressure cooker. The dish tastes better when served hot along with hot white rice or bread.

Ingredients:

1 large carrot, chopped
1/2 teaspoon cumin seeds
1 yellow onion, chopped
1/2 yellow bell pepper, chopped
1 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon yellow mustard seed
2 cloves garlic, minced
4 Tbsp butter
2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
4 cups vegetable broth
2 cups water
2 cups roughly chopped cauliflower florets (about 1/2 a head)
1 1/2 teaspoons salt (more to taste)
1 cup corn kernels (frozen is fine)
2 small yellow summer squash, roughly chopped
1/2 cup chopped fresh parsley leaves for garnishing

Method:

Melt butter in a medium sized pan and add onion, bell pepper, carrot and cumin seeds. Stir cook till the onions become pink in colour. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more. Next, the potatoes, the broth, water, cauliflower, and salt are to be added and then the soup should be brought to a boil. Then simmer the soup uncovered for 20 minutes. Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use blender to purée about half of the soup. Adjust seasonings. Your soup is ready. Serve it hot garnished with parsley leaves.

Tips:

This measure serves 8. Also, do not skimp on butter.