Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, March 29, 2014
Murungakkai Soup Drum stick soup
Murungakkai Soup (Drum stick soup)
Many of us could never have thought that soups can be made out of murungakkai. All of us love the taste and smell of this. Murungakkai sambar will turn out well even for beginners who don’t know to cook, as the taste and smell of the vegetable will make it tasty however we cook. Nutritional value of this veg is also very high. There are many jokes relating to this veg which many of us know. Give little soup to the small kids at home. They will love it
Many of us could never have thought that soups can be made out of murungakkai. All of us love the taste and smell of this. Murungakkai sambar will turn out well even for beginners who don’t know to cook, as the taste and smell of the vegetable will make it tasty however we cook. Nutritional value of this veg is also very high. There are many jokes relating to this veg which many of us know. Give little soup to the small kids at home. They will love it
This time when I went to chettinad, I happened to taste this soup in one house. Usually in chettinad clear soups are made. Tomato soup and cauliflower soup is the most common. Chundakkai soup and karugappilai soup will also be made at home (not during functions).It was first time that I was tasting this soup. It was very tasty .I asked for the recipe immediately and tried it soon after coming home and took the snaps also to blog the recipe
Now a days I am little lazy in writing blogs.Though I can give many reasons for this, loosing interest is the main reason behind. I know, it happens to all of us sometime at some stage. But due to the continuous interest and support shown by my loving readers, I try to rejuvenate the interest and keep on writing to help the younger ones in cooking (the main purpose of my blog).
Ingredients
Thoor dhal-A handful
Drum stick-2(10 to 12 pieces)
Tomato-1
Green chillies-3
Turmeric powder-1/2 teaspoon
Curry leaf –little
Coriander leaf-little
Big onion-1
Pepper powder-1 teaspoon
To season
Cinamon-2 small pieces
Cardamom-1
Clove-2
Birinji leaf-a small one
Curry leaf-little
Fennel seed-1 teaspoon pepper corns-1 teaspoon
Cumin seed-1 teaspoon
Procedure
Cook the drum stick pieces in 4 cups of water in a vessel. Once the drum stick pieces are cooked well, take out the pieces and keep the water aside to be used later(The water in in which it is cooked will have all the flavour of the drumstick). Once the drum stick pieces are cold, break it open and with the help of a spoon take the pulp out. Cook the thoor dhal also well in the cooker. Chop the onion and tomato pieces nicely. Split the green chili
Keep the kadai in the stove. In little ghee or oil season the soup with the items given in to season. Now add the onion, tomato and chili and sauté well .Mix the dhal with the water in which drum stick is cooked. Add this water to the kadai. Once this boils add the pulp taken from the drum stick pieces and the salt needed also. Let the soup boil for 5 to 6 minutes. Meantime check for consistency and taste. If any taste is missing you can add this at this stage. Before switching off the stove add pepper powder if you want the soup hot. Garnish with coriander leaves
Sunday, March 16, 2014
Vegetable Wonton Soup Short Soup Indian Chinese Recipe
.JPG) |
| Vegetable Wonton Soup |
Ingredients for wonton wrap
All purpose flour / Maida – 1 cup
Butter – 2 tsp
Salt – ¼ tsp
Cold water as required
Ingredients for filling
Grated carrot – ¼ cup
Grated cabbage – ¼ cup
Grated tofu or paneer – 2 tbsp
Chopped spring onion whites – 2 tbsp
Dark soya sauce – ¼ tsp
Salt and Pepper to taste
Ingredients for soup
Vegetable stock – 5 cups
Light soy sauce – 1 tsp
Ajinomoto - pinch
Salt and Pepper to taste
Chopped green onions ( spring onions) - few tbsp
.JPG) |
| Vegetable Dumpling Soup |
Method to make wontons
1. Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.
2. To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.
3. Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.
4. Cut the dough into equal sized squares.
5. Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.
Method to make Wonton Soup
1. Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).
2. Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.
Wednesday, February 26, 2014
Gluten Free Chicken Soup for Body and Soul
Gluten-Free Chicken Soup for Body and Soul
We've been living on soup since Sunday. No, not turkey leftovers soup. Jewish penicillin soup. You see, Steve- that ordinarily upbeat and tenacious husband of mine- has been feeling a tad under the weather these past few days. In truth, more than a tad. He's caught a nasty cold. The kind of cold where you ache all over and do nothing but lay in bed watching a marathon of Lost
on your laptop because to even zombie-walk to the sofa loveseat too-small-to-lay-on requires functional navigation skills and balance beyond your sinus-throbbing capacity.Poor guy.
Lucky for me, I've not succumbed to the zombie-walk inducing bug. Yet. And just in case, I've been cranking out soups. An ounce of prevention and all that. And medicine. Because when I'm not in top gluten-free goddess form conserving energy means dragging out the Crock Pot
for some easy slow-cooked comfort.
for some easy slow-cooked comfort.This is a simple healing soup with the goodness of cabbage (so beneficial to a celiac's tummy) and lots of garlic (an all-purpose fighter of evil and undead mayhem not to mention, a natural immune booster and cold-fighter). Green chiles.
I made this recipe like a peasant-style stew, starting with a layer of split chicken breasts on the bottom of the crock pot- drizzled with extra virgin olive oil, of course. Then I added eight cloves of fresh chopped garlic, lots of cut-up veggies, herbs, a can of fire roasted diced tomatoes, green chiles, and just enough organic chicken broth to cover the veggies. Good stuff.
But is my chicken soup powerful enough to stave off zombies
?
?Ah, that is the question. And here is another. I ask you (in honor of my zombie literate son who knows from zombies).
Running zombies?
Please. Do zombies run? Go.
Monday, January 27, 2014
Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder
No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until
smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!
4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste
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