Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 
When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.


Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf



Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Monday, December 22, 2014

Jeera aloo-gobi


The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

Ingredients:
1 medium sized cauliflower
15-20 baby poatoes
2tsp Cumin
4-5 Green chillies slit
2tsp Ginger garlic paste
1/2tsp Chat masala powder
1/4 tsp Black salt powder
1/2tsp Garam masala powder
Salt to taste
2tbsp oil

Method:
Pressure cook baby potatoes in enough water or just boil with little salt till done.
Now feel the potatoes and cut into half
Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
Mix all the dry masala with 2tsp of water and keep aside
Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati


 

tip: You can also sprinkle some pepper and squeeze some lemon while serving.

Sunday, December 21, 2014

Kashmiri Dum Murgh



Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!





Ingredients 

For marination

  1. 1 kg chicken
  2. Juice of 1 lemon
  3. salt to taste
  4. 1 tsp turmeric
  5. 1 tsp ginger garlic paste
  6. 1 tsp green chilli paste

 For  gravy

  1. 1/2 cup curd
  2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
  3. 2 tsp ginger garlic paste
  4. 3-4 tsp Kashmiri red chilli powder
  5. 1 tsp turmeric powder
  6. wheat dough to seal the pot.
  7. 1/2 bunch of coriander
  8. salt to taste

For masala to grind
  1. 4-5 cloves
  2. 1 1/2 inch cinnamon
  3. A pinch of nutmeg powder
  4. 1 stand of mace
  5. 2-3 Cardamom/ elachi
  6. 1 tsp black cumin/shahi jeera
  7. 1/2 tsp poppy seeds
  8. 4-5 cashew nuts
  9. 2 tsp Fennel seeds
  10. A pinch of asafoetida
  11. Dry ginger powder
other ingredients

    Directions

    1. Marinate the chicken with the above mentioned ingredients at least for an hour.
    2. Grind all the masala ingredients to smooth paste and keep aside
    3. Heat a thick bottomed pot and add 1tbsp of oil.
    4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
    5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
    6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
    7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
    8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
    9. Serve hot with rice or roti

    Restaurant style Matar mushroom Masala....



    Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.
    Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

    Ingredients
     (Serves five):
    1. Fresh button Mushroom- 15 
    2. Green peas-2 cups
    3. Green chillies (slit) 2
    4. Cumin seeds 1 tsp
    5. Kashmiri Red chilli powder 2 tsp
    6. Coriander  powder 2 tsp
    7. Garam masala 1 tsp
    8. Turmeric powder 1/2 tsp
    9. Salt to taste
    10. Onions (finely chopped) 2
    11. Oil 3 tbsp, 
    12. Tomato puree 1 cup
    13. Ginger garlic paste 2 tsp
    14. Sugar 1 tsp
    15. Kasoori methi 2tsp
    16. Fresh cream1/4 cup
    17. Fresh coriander leaves for garnish.
     

    Ground to paste:
    Cashew nut 15
    Poppy seeds 1 tbsp 
    Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

     Method: 
    • Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
    • Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
    • Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
    • Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
    •  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
    • Lastly Add fresh cream and mix it well and take it off the flame.
    • Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 
    Note
    During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.
     

    Saturday, December 6, 2014

    Tuna pickle

      

    Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
     I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
    I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


      


    Ingredients:
    1. For 1 kg boneless Tuna fish :
    2. 2tsp Pepper Powder
    3. 2tsp Turmeric powder
    4. Salt to taste
    5. 1/2 liter sunflower oil
    6. 2tsp Mustard seeds
    7. 2 spring curry leaves
    8. 3Tsp Sliced ginger 
    9. 3-4 Onion (Medium) Chopped
    10. 1 whole Garlic bulb (peel and chopped)
    11. 10 Green chillies ,slit length wise
    12. 1 cup Vinegar
    13. 2tsp Sugar
    14. Salt to taste
     

    Grind to a paste :

    1. Spicy Chilly powder - 1/2-3/4 cup
    2. Kashmiri chilly pwdr - 2 tbsp
    3. Ginger (sliced) - 1/4 cup
    4. Mustard seeds - 1 tsp
    5. Methi seeds - 1 tsp
    6. Vinegar - 1cup
     

    Method :

    • Cut fish into boneless bits. Wash clean and marinate with salt, pepper & turmeric.
    • Deep fry fish pieces and take it out on to a plate.
    • In the oil in which the fish was fried, fry mustard seeds, curry leaves,onion, green chillies, ginger & garlic and saute till onions turns to golden colour.
    • Add ground paste and fry over low flame till the mixture leaves the sides of the pan.
    • Add vinegar, salt and sugar and mix well.
    • Let it boil once. Remove from fire.
    • Add fish into gravy when its warm.Mix well.
    • Let cool. Store in air-tight bottles.
    Tip:
    1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
    2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for months....no worries. I hope this helps.
    3.  You can use any type of boneless fish or fillet for making this pickle.

    Friday, December 5, 2014

    Methi Bhath


    If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..


    Ingredient's
    2 cups Broken basmathi rice
    2 cup Fenugreek leaves
    3 medium sized potato, cut into thin triangular pieces
    2 Carrots cut into small pieces
    1/2 cups French beans, cut into 1/2 inch pieces
    2tsp Cumin/ jeera
    1 Bay leaf,
    1 Cinnamon stick
    2 Cardamoms,
    2 Onion
    1 1/2tsp ginger-garlic paste 
    1tsp Kasoori methi
    1tsp red chili powder,
     1tsp turmeric, 
    2tsp sambar powder
    1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )
     Ghee or oil 4 tbsp
    Salt to taste
     Method:
    • Wash and soak the rice for about 15 minutes.
    • Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
    • Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
    • Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
    • Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes
    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

    Tuesday, December 2, 2014

    Radish kosambari/salad

    Radish Salad can be made in minutes and tastes great with any Indian meals..

     Ingredients

    2  Radaish ,medium(2 cups grated)

    1 tsp Ginger ,grated

    1,Green chilly,chopped finely

    2 tbsp Coriander leaves,chopped

    1tsp Lemon juice

    Salt to taste                                                    
      1/4 cup hung curd
      1/4 tsp sugar

    For tempering:
    1. 1/2 tsp Mustard seeds
    2. 1/2 tsp Urad /black gram dal
    3. 1/4 tsp Jeera/cumin
    4. 1 spring curry leaves 
    5. 2tsp coconut or any veg oil


    Method
    1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
    2. Peel ginger and grate finely.
    3. Chop green chilli and coriander leaves finely.
    4. Mix curd,sugar and salt.
    5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
    6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
    7. Now salad is ready to serve.