Vegetable Sweet Corn soup: Recipe

(It is delicious to eat and easy to prepare)

Ingredients:

1 cup fresh sweet corn

1 finely chopped carrot

1 tbsp chopped cabbage

1/2 tsp sugar

½ tsp green chili sauce

½ tsp Soya sauce

1 tbsp corn flour

4 cups water

 Recipe: Put the fresh corn in pressure cooker to make it tender. Now, put it in a deep pan. Mix the corn flour in half cup water and keep aside.  Add water, salt, sugar, vegetables and chili sauce.  Mix well and boil, then add corn flour paste and stir.  Once it become thick and clear, stir in the soya sauce and put off the fire.  Serve hot.

pic courtesy:http://www.pakirecipes.com/recipes/images/recipes/404.jpg

Russian Borscht- Recipe

(This Russian cuisine has great nutritional value and taste)

Ingredients:

Three cups of Chicken stock (for non Vegs.)  or plain water ( for Vegs.)

1 Cabbage

4 Potatoes

2 Beetroots

2 Carrots

Tomato paste

1 Small onion

5 Garlic bubblets

Parsley or dill

A cup of sour cream

Cut chicken or pork meat

 Recipe:  This soup requires extensive cooking.  Boil water/chicken stock for almost an hour along with peeled raw beetroots

 After boiling, take out beetroot and cut it into thick strips.  Put it back in the pan and boil the same for half an hour.   While it is being boiled, add diced potato.  Meanwhile, cut the carrot and fry it to later add into borsch.  Do the same with sliced onion.  Later, add tomato paste and stir it for some time.  Garlic is to be added in the fried onion-tomato mixture.

 Add nicely chopped cabbage into the borsch pan.  Potato should be boiled properly.  Chicken or pork meat to be added should be soft and tender. Add fried onion and carrot to it and mix everything.

 Leave the pan uncovered.  It is cooked and is ready to be served.  While serving borsch it is vital to have sour cream kept in a separate bowl.

 pic courtesy:http://img.jspace.com/enjoy-the-delicious-borscht--f-84544.jpg

Phalahari Kadhai Paneer – Recipe

(Cottage Cheese (Paneer) cubes cooked in rich tomato gravy, a Phalahari dish)

Cooking time: 20 minutes

Preparation time: 20 minutes

To serve: 4

Ingredients:

Paneer -250 gm

Tomato Puree – 200 gm

Cloves -4

Cinnamon stick -1”

 Green cardamom-2-3

Cumin seed -2-3

Pepper corns-3tsp

Tomatoes- 2

Ginger paste-1 tsp

Ginger juliennes-1 tbsp

Green chiies-3

Desi Ghee- 2 tbsp

Rock salt

Recipe: Cut the Paneer into 1” cubes.  Cut each tomato into 8 parts and deseed.  Slit the green chilies. Dry roast the cloves, Cinnamon stick, Cumin seeds, pepper corns and cardamoms. Remove from pan and allow cooling slightly.  Coarsely grind the spices.  Heat the ghee and add the ginger paste.  Saute it and add tomato puree.  Add half the ground spices and 1 cup of water and let it boil.  Add Paneer cubes and allow simmering for 5-6 minutes.  Add tomatoes and simmer for 2-3 minutes.  Add the ginger juliennes, remaining ground spices, slit green chilies.  Season with rock salt and serve hot.

pic courtesy:http://im.rediff.com/getahead/2013/apr/11recipe-phalhari-kadhai.jpg

Cheesy vegetable tortilla soup-Recipe

(It is a nutritious soup with Mexican flavours)

Preparation time: 15 minutes

Cooking Time: 40 minutes

Serves: 5

Ingredients:

2 tbsp vegetable oil

3 finely chopped onions

2 Cloves of fresh Garlic ground to past

3 tbsp cumin powder

1 Cup tomato puree

1 finely chopped red bell pepper

3 Jalapenos

4 Cups of Vegetable broth

1 packet of American com

Salt to taste

Black Pepper powder to taste

1 packet of tortilla chips

1 cup of shredded cheese (Cheddar optional)

1 peeled and diced avocado.

Preparation:

-Head the oil in a large saucepan over medium heat.  Add onions and sauté till they are gold brown.  Add garlic and cook for another two minutes.  Add cumin powder and cook for one minute.

-Add red bell peppers and jalapenos to the saucepan and cook for 10 minutes.  Pour in the tomato puree.  Cook for another 10 minutes till it blends with the tender vegetables.

-Pour in the vegetable broth.  Add salt and pepper as per taste and bring the mixture t boil on medium heat while stirring occasionally.  Reduce the heat to low and let the soup simmer for 30 minutes.

-Boil the American corn in a pressure cooker and add the boiled corn to the soup.  Continue cooking for five minutes.

-In a bowl, place tortilla chips and pour soup over it.  Top it with cheese and a few cubes of avocado. 

-Serve hot.

pic courtesy:http://foodsandflavorsbyshilpi.com/wp/wp-content/uploads/Img-Tortilla-Soup2a.jpg 

Mustard Yogurt Chicken

(It takes a while to cook, but is worth the effort.)
Ingredients:

Chicken cut into pieces-1kg

Turmeric powder- 1 tsp

Lime- one

Salt to taste

Also taste Chicken masala (no butter)

Also taste Chicken Kadhai

Mustard-1/2 cup

Red chili powder -1.5 tsp

Oil -1/3 cup

Ginger and garlic nicely chopped-1/3 cup

Green chilis-2

Finely chopped onion -1

Mixed whole garam masala-1/3 cup

Cumin-1tbsp

Coriander powder – 1tbsp

Yogurt- 1 cup

Also taste Kalimirch Chicken

Recipe:

-Mix the chicken with the salt, turmeric, lime, chili powder and mustard and set aside at least one hour.

-Heat the oil and add the ginger and garlic and onion and sauté for five to eight minutes.

-Add whole garam masala, cumin- coriander power with the chicken.

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-Keep cooking the chicken on medium heat till all the water has evaporated and the chicken is well brown. This takes a good half an hour, but is worth the effort.

-Add yogurt with one cup of water and simmer for 20 minutes and serve hot with rice or chapattis.

pic courtesy:http://i1.ytimg.com/vi/BhiWVwueRNo/0.jpg

Masala Idlis

Idlis are light to digest, healthy and loved by all.  It’s a south Indian delicacy.  If there are some leftover idlis of previous day, there is a recipe to spice up these left over idlis and given them a new texture.

You should also taste Potato Rosti

Ingredients:

Idlis – leftover, cut in fours

Finely chopped green chilies -2

Graded ginger – a little piece

Finely chopped onion- 1

Finely chopped tomato – 1 large

Finely chopped coriander leaves -1tbsp

Turmeric powder-1/4 tsp

Red Chili powder-1/2

Coriander Powder -1tsp

Lemon juice -1/2 tbsp

Oil -1tbsp

Salt to taste

Mustard seeds -1tsp

Curry leaves -12-14

You should also taste Egg pakora

Method:

-Heat oil in a big vessel, add the mustard seeds and let them splutter then add the curry leaves and sauté for 5 minutes and add the green chilies and ginger, sauté for few seconds and add the chopped onions till they change their colour.

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-Add the turmeric powder, red chili, coriander. Mix well.

-Once the spices are combined together add the chopped tomatoes and sauté till the oil separates on low flame.

You should also taste Toastwith Chilli Cheese

-Now add the idlis and mix well till all the idli pieces are a little crisp.

-Add lemon juice and mix and garnish with chopped coriander leaves.

Serve with Pudina Catani or sauce.

pic courtesy:http://www.apexkidneycare.com/images/diet/snacks/4_masala_idli.jpg