March 31, 2013

Magic Mingle Challenge # 16 - April 2013

Welcome Minglers to another challenge. And a thunderous applause to all those who braved last month's challenge of Pistachio and Tea... wonderful yummy entries. And to tingle your tastebuds  once again and up the culinary challenge, this month the combo is Watermelon and Rice..

Not to forget, all the entries have to be vegetarian and eggless. They can be across cuisine or course from whichever part of the world... Watermelon can be used in whole / juice / pureed / canned form. Any form of rice is allowed - White / wild / brown / unpolished/ Boiled / Basmati... or whatever variety you can lay your hands on. Please note both ingredients are to be used as main ingredients and not as garnish. 


So get on your thinking hats and serve up those dishes in style - link them to the linky tool provided below... Please note this event is open to Magic Mingle members only. If you are a blogger and keen to join us in an exciting journey every month, drop me a line with your blog name to momchef77@gmail.com

Look forward to your entries, dear Minglers ;-)

Cheers
Kalyani


March 26, 2013

Gatti Pakoda | Deep fried gramflour dumplings

Gatti Pakoda (Gatti - means dense or hard) comes from Bombat Bhojana cookbook series. He had described Pan Pakoda in that which was very interesting.. and I adapted the same with onions...Although we make these Onion pakoras (or Vengaya Pakodas) once in a while, the Gatti Pakodas were lot more dense, crunchy and had the sweet aroma of fennel and ginger coming thru. Traditionally these Pakodas are made just with gramflour / besan. Addition of onions is optional although it adds to the flavour

This goes to the final day of BM for March, where the theme was Besan in three different forms from three different cookbooks. Last 2 days saw me dishing out Besan Ladoo & Methi Kadhi. Hope you enjoyed reading the posts as much as I enjoyed cooking them and posting them for you. Do give a shot at today's pakoras. And your tea time would never be the same again :-)

Prep time : 10 mins | Cook / Fry time : 15 mins | Serves : 2
Spice level : Low-medium
Serving suggestions : Coconut Chutney or Ketchup along with a cup of tea :-)
Difficulty level : Easy

March 25, 2013

Methi Kadhi | Fenugreek and gramflour in a flavourful yoghurt sauce - Jain Version

Sometimes we derive maximum comfort from simple things in life, isnt it ? That soft cottony bedspread that's been used and washed for ages that you want to never let go. A simple strong cup of coffee early in the morning, served with love (I am not a coffee drinker, but I still make it for all those who love it at home). A simple meal of rice and yoghurt after a long shopping sojourn in the sun. A baby's smile and gurgle at the end of a weary day.

Where am I going with all this, you may ask ? Well, I need no introduction to my most favourite comfort food in North Indian cuisine - and that's Kadhi (or spiced gramflour in yoghurt gravy - that translation itself takes away the magic that this dish offers). Some Kadhi, a little steamed rice, a papad. And thats ultimate comfort food for me. And for many people I know.

And team it up with some methi / fenugreek leaves, and you have a winner on hand. Adapted from Vidhu Mittal's Palak Magori ki Kadhi, I tweaked the recipe a bit as I had fresh methi leaves on hand and also had blogged about Magori Kadhi and Kadhi Pakodi earlier. And the earthiness was soo flavoursome, I hardly had any Kadhi left to snap it up. Thankfully, mom's dinner was delayed a bit so got to take a few snaps. Here you go for an awesome yoghurt gravy that's sure to tickle your senses.

March 24, 2013

Besan Ladoo , and happy birthday dad ....


As a blogger / writer, sometimes you have a writer's block... As a foodie / sous chef at home, this  is the first time I  was flummoxed by a theme : cookbook theme for this Blogging Marathon. If I picked one ingredient it suited two out the three conditions... Am sure my fellow BMers have written eons about this theme, so let me keep it short ... Besan (gramflour) is the main ingredient across 3 cookbooks and three different avatars this week for BM # 26.

Kicking off with a sweet - Besan Ladoo - for dad's birthday... I am sure he is blessing us from wherever he is in the cosmos .. Perhaps its natural that I miss him everyday : for he was my greatest food critic as well as appreciative & supportive of even a simple Upma that I first learnt to make... This is for you, dad ! Love you.. Well this week also happens to be my 2nd Angel's 6th month bday.. Although she can't eat these am sure but would have been mighty pleased with these yummy Ladoos. So, lets get to the recipe...

Also, linking it to : Sumee's Bon Vivant #13 - Kids Delight , Nayna's Lets cook for Kids & Food Sri Lanka's Cook like a Celebrity Chef


March 21, 2013

Summer Splash - New Event + Giveaway

Summer is officially here, atleast in India. Not yet scorching but hot enough to reach out to those chilled drinks - be it ice creams / popsicles / fresh fruit juices or even mocktails. So, as you get ready to beat the summer at its own game, link all those here in an exciting event and giveaway. One lucky winner shall be picked up at random, and shall receive a gift voucher from Cuponation. Cuponation is a publishing website which offers variety home and kitchen related discount coupons for a number of leading online retailers in India like flipkart, snapdeal, homeshop18 and many more. 

Pain Patate - Guestpost by Mireille (Guestpost Series # 10)


Happy to announce the revival of Guestposts on my blog. The 2013 kicks off with an exquisite Pain Patate (Sweet Potato Bread) by my dear friend Mireille.  I met this wonderful lady ,albeit virtually on the blogosphere through Blogging Marathon, and every theme she chooses, she delivers with aplomb – be it Indian Cuisine or Traditional dishes like Murukku or Samosa, Mir (as she is affectionately known within our group) treats us to a virtual treat everytime. 

Based out of New York, she is a big foodie herself and blogs at Chef Mireille’s Global Creations. Check out her space to have a gastronomic treat from around the world. Thanks Mir, for doing this guestpost.. I shall let Mir do the talking in the next few lines…
****************************************************************************************************
I was so happy and honored when Kalyani contacted me to be a guest blogger on her space.  I became acquainted with Kalyani’s blog due to our mutual participation in Srivalli’s Blogging Marathon.  Kalyani’s blog Sizzling Tastebuds is full of easy to do mostly Indian recipes, although she does experiment with global flavors once in a while.  For me, a non Indian, she presents her recipes in an easy to follow format that I am sure I can do any of them!

When she contacted me, I knew the recipe had to be Vegetarian and eggless.  I decided to take this opportunity to present a traditional food from my own culture that most of her readers would probably be unfamiliar with.  Before we get to the recipe, let me tell you a little about myself and my cultural background.

Readers of my blog probably think I’m schizophrenic because one day I may have an Indonesian recipe, followed by a Peruvian recipe and then followed by a Trinidadian recipe.  However, I come from an extremely multi-cultural family.  On my father’s side, I am Haitian – 1/3 of the island of Hispanola, with its French influenced cuisine.  My mother’s side gets really complicated, mostly because her father is from Suriname.  Suriname is one of the most multi-cultural countries in the world with large Indian, Indonesian, Chinese and African populations where intermarriage between the races is commonplace.  Due to marriages, all of these cultures are represented within my family.  Additionally, my mom’s grandfather was from India.  Although I think many Indian bloggers are surprised at how much I know about Indian food, if you had ever been to Suriname, you would not be.

March 19, 2013

Toor Dal & Carrot Soup with Cheese topping | Quick Kid friendly meal

Today's post is a quick to make and kid-friendly soup with Toor Dal and Carrots. Simply earthy , and teamed with garlic bread, it makes for a yummy supper or evening snack. It requires very few ingredients and can be made either in the soup pot or the pressure cooker. I prefer the latter method as its quicker and gives an uniform consistency. Last two days of BM with Toor Dal saw Sambhar Saadam (One Pot Meal) and Thogari Nuchinunde (Steamed lentil savoury snack). Linking this to Blogging Marathon and also to PJ who is hosting Susan's MLLA # 57. Also to Priya's Healthy Me- Healthy Us event

Prep time - 10 mins | Cook time : 10 to 15 mins | Serves : 2 kids
Spice Level : Low | Difficulty Level : Easy
Serving suggestions : Soup sticks / Garlic Bread.

Ingredients:
Cooked Toor Dal / split pigeon pea - 1/2 cup
Carrots - 1 medium - cubed
Butter - 1/2 TBSP
Chopped Onions / Spring Onion whites - 1/4 cup
Cumin Powder - 1/2 tsp
Salt - to taste
Grated Cheese (optional) - 2 tsp
Italian Seasoning - 1/2 tsp

Method:
In a pressure pan, melt butter. Saute onions and cubed carrots. Add 2 - 3 cups of water and pressure cook for 4 whistles. Cool.
Puree this mixture with the cooked Toor Dal. 
(If using raw / uncooked toor Dal, soak in hot water for 20 mins and then pressure cook along with the carrots)
Simmer slightly for 1 -2 mins till small bubbles appear.
Add salt and seasonings
Transfer to serving bowl and serve with any bread of your choice after topping this with grated cheese


Linking this to Archana’s Soups and Salads Kids Delight event , created by Srivalli.

March 18, 2013

Thogari Masala Nuchina Unde | Steamed Lentil Snack - step by step pictures

Nuchina Unde or Nuchinunde is a healthy snack from Karnataka. Thogari in Kannada means Toor Dal. It is a protein packed and steamed food  which is often served with Coconut Chutney. It makes for a sumptuous evening snack and we often skip dinner after this. Its very easy to make with a combination of Toor Dal and Channa Dal (split pigeon pea and split bengal gram respectively). I choose to make it with the former as its light on the tummy. This snack is generally shaped into oblong dumplingsand steamed, but at home we prefer to make it as a flat cake so that the steaming process is uniform and also easy to serve. Dont scrimp on the ghee before serving - that addition takes it to sublime high levels when eaten hot :-)

Addition of onions and fennel , as done here is purely optional. It tastes just as yummy without these too. Do give it a try and let me know how you liked it. The step by step pics are also given here for easy reference. Sending this to Day 2 of "cooking with Toor Dal" under Snacks / Savoury theme for Blogging Marathon 26. Check out my fellow marathoners hereLinking this to Blogging Marathon and also to PJ who is hosting Susan's MLLA # 57Also to Priya's Healthy Me- Healthy Us event


Prep time : 15 mins + 2 hours soaking time | Steaming time : 12 - 15 mins (depending on quantity)
Makes : 20 - 25 medium sized pieces.
Spice level : Medium
Difficulty level : Easy
Serving suggestions : Any chutney / Tomato Ketchup

Ingredients:
Toor Dal / Split Pigeon Pea - 2 cups
Red chillies - 4 to 5 (adjust spice)
Turmeric - 1/2 TBSP
Salt - to taste
Ghee / clarified butter - 2 TBSP
Onions - 1 medium (chopped)
Fennel / Saunf seeds - 1 tsp
Grated ginger - 1 TBSP
Green chillies - 1 to 2 (optional)
Fresh Grated coconut  - 1/4 cup
Chopped coriander and curry leaves - 2 handfuls

Method:
Wash and soak the lentils for 2 hours. Soak the red chillies also along with the lentils
Drain and grind to a coarse paste adding all ingredients except salt, onions, ghee and coriander-curry leaves. Use little or no water at all. 

Transfer to a large bowl. Add the rest of the ingredients and mix well.

Grease a steamer plate and flatten out a cake like patty.
Cover and steam for 12- 15 mins till a fork or toothpick comes out clean. Dont over steam else it will turn rubbery.

Cool for 5 mins. Cut into required shapes

Top with ghee and serve immediately with chutney or ketchup.

March 17, 2013

Sambhar Saadam| Simple and Quick One Pot Meal


At the outset, Sambhar Saadam (Saadam - Tamil for Rice) and Bisi Bele Bhath (BBB) are different although they look similar. The former has its roots in Tamilnadu while BBB is the heartland of Karnataka cuisine. Sambhar rice is quicker to make, requires less preps and presents itself as a yummy One Pot Meal when you are pressed for time. With Toor Dal, Sambhar Powder, Rice and a few veggies you are all set to cook and devour a meal in less than 30 mins. Team it with some papad and some curd and you are ready to go. Toor Dal is the main ingredient I picked for this week's theme of Blogging Marathon. It would be used in three different ways, today's version being in the rice format. Let's hop over for the recipe. Check out my fellow marathoners hereLinking this to Blogging Marathon and also to PJ who is hosting Susan's MLLA # 57

Prep time : 10 mins | Cook time : 15 - 20 mins | Serves : 4
Difficulty level : Easy

One Pot Meal with mixed veggies, lentils and rice

Ingredients:
Toor Dal - 1/2 cup
Rice - 1 cup (use short grained variety)
Sambhar Powder - 2 TBSP (I use homemade version, but you could try with store bought too)
Salt - to taste
Mixed veggies chopped - 2 cups (Carrots,French Beans,Turnips,Summer Squash,Ash gourd)
Turmeric Powder - 1/2 TBSP
Onions - 1 (optional - I did not use)
Tomatoes - chopped - 1 large
Oil / Ghee - 2 tsp
Tempering : Mustard Seeds, Curry leaves, Roasted peanuts, broken red chillies (2)

Method:
Soak the Toor Dal in warm water while you chop the veggies. The mixed veggies indicated are my choice, you can substitute with whatever else you like.
Wash and drain rice. 
In a small pressure pan, add the Soaked Dal, washed rice and veggies. Add the turmeric and half the salt, enough water and pressure cook for 3 - 4 whistles.
Meanwhile saute the tomatoes with half the oil along with salt & sambhar powder till the tomatoes turn mushy. If using onions, saute them along with the tomatoes.
Once the rice- dal mixture is cooked and pressure releases, add enough hot water (about 1 - 1.5 cups) to get a semi solid consistency. On a low simmer, tip in the sauteed tomatoes too. Let it simmer for a while, approx 5 - 6 mins till the raw smell disappears. Check for salt and spices. 
Switch off the stove. Prepare the tempering with the remaining oil. Once the mustard splutters and the chillies and peanuts are slightly roasted, pour the tempering over the sambhar rice. 
Serve hot with papad and curd.

March 16, 2013

Winners of the Anniversary giveaway !!

Thank you for your response friends !! The winners of the blogoversary winners are here !! 

Yes, as I had mentioned in my giveaway, there are two prizes to be won.

First winner is Sharanya of Sara's tasty buds and the second winner is Chandrani of cuisine Delights..

Congrats to both of you !! I have written to you both separately. Please respond with your Indian mailing address for shipping the book. In case the winner(s) dont respond within 2 days, I shall be picking some one else.Both Sharanya and Chandrani receive Masterchef Vikas Khanna's recipe book. Do let me know how you enjoyed your gift, ladies ! And congrats once again :-)


                                                  
                              
Thanks all for your wonderful response.. Do keep visiting for healthy and sizzling recipes at this blog :-)

Cheers
Kalyani

March 12, 2013

Pistachio Rose flavoured Iced Tea

Iced Tea takes me back a decade ago when S and I were engaged to be married. The non-tea drinker in me was totally ignorant about black Teas .For me, the whole universe of Tea was the milky verison made at home with varying strengths for grandpa and the rest of the family. Even Filter Coffee was a morning ritual that grandpa used to take charge and serve the rest of the family (yes, even grandmom was to be woken with 'bed-coffee' :-)) My grandparents were blissfully married for over 60 years, and they spent their entire lifetime pampering each other with little good deeds throughout the day. No wedding manual for them. 

Ahem! coming to my story : S suggested I have Kashmiri Kahwa (a saffron and spice induced black tea) as we talked in a coffee shop (with a bookstore to boot). Nervous about meeting someone in person and deciding whether to spend the rest of my lifetime with a person not even from Bangalore (my hometown) shook me off my guard. So the Kashmiri Kahwa was a definite no-no, as I wasnt sure about the name, or the ingredients. And I choose the next best comfort thing : Spiced Lassi. And spent the next hour (or couple more) sipping the icy cold Lassi in a totally air conditioned place, all the while taking no notice when S proposed we get married in a couple of months. 

All I knew was that the Kahwa black tea that S was sipping looked and smelt delicious and I was too petrified to change my mind :-) That was 10 years ago, and I have come to believe that a teetotaller like me does well to sip unsweetened Black Tea / Green Tea / Lemon Tea (my favourite) as a comfort. And guess what, on some lazy weekends, S does pamper my 4 pm cravings with today's post - Pistachio Rose Flavoured Tea. Guess its our way of ensuring some marital bliss without a manual :-) 

Its a super simple recipe, and I have basically converted it to an Iced Tea version to beat the summer heat thats already upon us.The hot version tastes equally nice.I have sweetened this tea with Gulkand (rose petals crushed with sugar), but feel free to add more sugar if you wish :-) Sending this to my own event - Magic Mingle # 14 for this month's ingredients of Pistachios & Tea.

Prep time : 10 mins | Steeping time : 2 - 3 mins | Serves : 2
Difficulty level : Super Easy

Ingredients:
  • Assam Black Tea - 2 sachets (or 2 tsp if using loose tea)
  • Hot water - 2 cups
  • Gulkand - 1 tsp , divided use
  • Pistachios - blanched and cut into flakes / slivers - 2 tsp (divided use)
  • Spice mix - 2 cloves + 1/2 inch cinnamon + 1 Cardamom
  • Sugar - 1 tsp (optional)
  • Saffron Strands - few 
  • Ice cubes - few

Method:
Freeze the serving glasses in the refrigerator for 10 mins. It works wonderfully well for any cold beverage you wish to serve.
Tie the whole spices in a small muslin cloth.
Boil the water till it rolls over. Switch off the flame. Steep the tea bags and the spice bag for 4- 5 mins.
(If using loose tea leaves, boil the leaves along with spice mix for 4 - 5 mins)
Strain into a bowl. Add the gulkand and extra sugar if using. Mix in half the pistachios and stir well. 
Pour into the frozen glasses. Tip in few more cubes if required. Top with the remaining pistachios and saffron.
Serve chilled immediately. Enjoy ;-) 

Off this goes to  to Magic Mingle
Also to Priya's Healthy Me- Healthy Us event

March 5, 2013

Cucumber Gazpacho | Chilled Cucumber Soup

The origin of Gazpacho is said to be the south of Spain, especially the Andulasian region. Gazpacho is traditionally a chilled soup, and made with raw tomatoes , chillies and yes, old bread !! Spanish cuisine and tomatoes have something like a never ending relationship and this soup is no different. However I guess as tastes evolved, the Gazpacho part remained (chilled raw soup) but Tomato got substituted with other veggies. Which is something I did today too. With Cucumbers. 

Its barely the beginning of March, but we are already experiencing very dry and harsh climate here! This chilled soup was just perfect for lunch time. I made some changes to the original recipe as I had run of out mint, but the end result was mindblowing ! I would definitely make this for my family again. and thanks to Valli I finally start exploring Salads and Soups under my blog's menu which was sorely wanting to be filled up with choices... Sending this to Day 3 of this week's BM theme of Soups and SaladsAlso to Priya's Healthy Me- Healthy Us event
The last 2 days saw me dishing out Cheesy Manchow Soup & Roasted BellPepper-Broccoli Salad with Orange Vinaigrette

Prep time : 15 mins | No Cook, refrigeration time : 30 mins | Serves : 2
Difficulty Level : Easy

For the soup:
Seedless Cucumbers - 1/2 cup
Medium Onion - 1/2 no
Garlic pod - 1 no
Serrano peppers or Jalapeno - 1/2 (deseeded)
Yoghurt / Curd - 1/2 cup
Mint Leaves - 4 to 6 (I skipped this as I didnt have them)
Lemon juice - 2 tsp
Bread slice - 1 (I used the thicker version) 
Salt - to taste
EVOO (Extra Virgin Olive Oil) - 1/2 TBSP
Cold water - 1/2 cup (I used 3 - 4 Ice Cubes)

For the Garnish:
Fresh Red chillies - cut into tiny pieces
Roasted garlic  - 1/2 tsp
Roasted Broccoli (optional - but I love to use my fav veggie) - cut into bits - 1 TBSP
Croutons - few 

Method:
Pulse all the ingredients of the soup with 1/2 of the Cold water. Wait for a min and again grind till very smooth, about 2 - 3 mins. Add water as necessary till you get the desired consistency
Transfer to a bowl and refrigerate for 30 mins atleast till well chilled.
Serve in bowls or cocktail glasses. Drizzle 1/4 tsp olive oil on top (or lemon oil). Place garnish on top and serve immediately.


Linking this to Archana’s Soups and Salads Kids Delight event , created by Srivalli.

March 4, 2013

Roasted Bell Pepper & Broccoli Salad with Feta & Orange Vinaigrette

My go-to person for salads is dear husband. Having travelled far and wide, his taste in world cuisine is impeccable. Being a foodie himself, he appreciates me quite a bit and encourages me to keep trying new cuisines, salads especially. Today's Roasted Bell Pepper Salad with Feta & Orange Vinaigrette is one such inspiration and is a superbly quick and yummy one to make. It can be had all the year through, especially the summers when one craves for light quick meals. And salads are great on the tummy too. 

We are not great fans of the Russian Salad types where mayo or any heavy dressing is used. This salad today fits perfectly into any weekday or even weekend dinner as a stand alone meal. The fresh orange vinaigrette was perky, wholesome and added texture to the entire meal. Team this up with any toasted or baked bread and you have a yummy combo meal. Lets get to the recipe, shall we ?

Prep time : 15 mins | Sauteeing time : 3 -4 mins | Serves : 2
Difficulty level : Easy

Linking this to BM # 26 under "Soups and Salads" where I join my fellow marathoners here. Also to Sangee's event - Show me your HITS - Diabetic Dishes, hosted by Soumya and Akila's event Dish starts with R. Finally to my own event Winter Food 30 min Foods that ends 5th MarchAlso to Priya's Healthy Me- Healthy Us event

Ingredients for Salad :
Bell pepper / Capsicum - 1/2 each of any colour (I had 3 coloured ones, so used them)
Broccoli - 100 to 150 gms - cut into medium sized florets
Tomatoes - firm - 1/2 - desseded and cut into 1" batons
Olive Oil - 2 TBSP
Crushed black pepper - 1/2 tsp
Salt - to taste (remember, Feta is sharp and salty, so use salt accordingly)

Topping:
Feta Cheese crumbled - 2 to 3 TBSP
Roasted Sesame seeds

For the Citrus / Orange Vinaigrette:
Balsamic Vinegar - 1 TBSP
Fresh Orange Juice - 1/4 cup
Brown Sugar - 1 TBSP
Crushed Black pepper - 1/2 tsp
Olive Oil - 1 TBSP
Salt - a pinch

Method:
Wash and deseed the the bell pepper . Cut into triangles or square shaped pieces, slightly flatten them with your fingers. Wash and cut broccoli into florets.
Heat a frying pan / tava (skillet) and place the cut bell peppers and broccoli. Drizzle the olive oil on them and sprinkle a little salt and 1/2 the quantity of black pepper. 
On a low- medium heat, roast them for 2- 4 mins till they are slightly charred, but dont burn (Alternately you could bake them in a pre-heated oven at 160 / 170 C on a lined tray, but that works for a larger quantity, and the tava method was quicker)
Once they peppers are done (they take lesser time to roast), remove to a bowl and immediately cling wrap the bowl (this helps releases the water and prevents them from getting soggy)
Keep an eye on the broccoli and remove to a bowl once they are mildly roasted but still retain the crunch

For the Vinaigrette : Whisk together all the ingredients and mix till the sugar is dissolved and the olive oil blends with the Orange Juice. Chill for 5 mins if possible. (Tip : If you are out of Orange juice, you could also mix Sweet Lime Juice with a tsp of Lemon juice).

To serve: Toss the bell peppers and broccoli together. Add the tomato batons (raw). 
Check for salt and seasoning. Just before serving add the Orange Dressing and Feta Cheese. Toss just once and top with roasted Sesame seeds and serve immediately.

March 3, 2013

Cheesy Manchow Soup

Soups. That quintessentially popular & comforting food. Classified mostly seasonally as Summer Soups (mostly broths) and Winter soups (Shorbas and the filling and thick creamy ones),.there are some eternal favourites in every family - like Tomato Soup, Cream of Corn, Veg Clear Soup and today's Manchow soup. Throw in some cheese and you have kids lapping up a hearty bowl of veggies without much fuss. 

So, a simple Cheesy manchow soup that works well both as a pre-dinner snack or as an appetiser. Addition of cheese is optional. But as I was going easy on the Soy Sauce and other additives, cheese more than made up for the flavour. Which is why I didnt end up with a dark looking Manchow soup but more healthy filled with veggies. I teamed this up with some pull apart bread and we had a fab weekend dinner. Sending this to Blogging Marathon (BM # 26) under "Soups & Salads" theme this week. Check the fellow marathoners here.

Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Serving suggestions : Croutons / Bread sticks / Home baked or store bought fresh bread
Difficulty level : Easy


Ingredients:

Veggies (all mixed 2 cups in raw form) : Finely Shredded cabbage, julienned Carrots, Finely chopped french beans.
Onions - 1 large - minced fine
Capsicum / bell pepper - 1/2 chopped fine
Garlic - 3 to 4 pods, minced fine
Fresh grated ginger - 1/2 tsp
Green chillies - 1 or 2, adjust spice (ignore if using green chilli sauce)
Veg Stock - 3 cups 
Olive Oil - 2 TBSP
Soya Sauce - 1/2 TBSP
Tomato Ketchup - 1 to 1.5 TBSP
Corn flour  - 1/2 TBSP (or more depending on how thick you want the soup)
Salt - to taste

Garnish : Spring Onion greens, Grated Cheese (I used normal processed Cheese cubes)
Additional Topping : Fried Noodles (I ran out of Noodles, so didnt add)

Method:
Wash,shred all veggies (mixed veggies).
Bring a large soup pot or a saucepan to boil with 4 to 4 1/2 cups of water. Add little salt and tip in the mixed veggies. Let it cook for 6 - 8 mins till crunchy but not fully done. Strain the water - you should end up with approx 3 cups of stock. Reserve.
In a wok, heat oil. Fry garlic, ginger till smell disappears. now add onions and bell pepper and fry till crunchy. Add the soya sauce, salt  & tomato ketchup. Mix well.
If using add the green chilli sauce, else tip in the chillies and saute for 1 min.
Now add the blanched veggies and saute for further 2-3 mins. Check for salt and spice.
Add the veg stock and let it come to boil. 
Mix the cornflour in 1 to 2 TBSP of water and add to thicken the soup. Let it simmer for 2-3 mins more.
Adjust spice once more
Garnish with fresh spring onion greens and grated cheese. If using Noodles, fry a handful of Hakka Noodles in oil and top before serving.
Serve hot :-)

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