Sweet corn vegetable soup

This recipe was adapted from Sanjeev kapoor's show KhanaGhazana. Hope you will enjoy it the way we did.

Ingredients:

sweet corn kernals - 1/2 cup

cornflour - 1 1/2 tbsp mixed in 1/2 cup of water

carrot diced

green onions chopped

beans chopped

creamed corn - 1/2 cup

Water 3 cups

salt and pepper

Method:

Boil the water and add the vegetables and cook them. This will give you the vegetable stock needed. 

Add the creamed corn and cook. Then add the kernals.

Add salt and pepper

Finally add the cornflour misture and garnish with green onions

Some people add sugar but that is optional.

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Chicken wonton soup

Ingredients:(for wontons)

200g Ground chicken

200g Napa Cabbage, finely shredded

1 stalk Scallions, finely minced

80g Chives, finely chopped

20g Ginger, finely minced

2 Tbsp Soy Sauce

1 1/2 Tbsp Sesame Oil

1 1/2 Tbsp Sake or Chinese Cooking Wine

1/2 Tbsp Sugar

1 1/2 tsp Ground White Pepper

1/2 Tbsp Corn Starch

3/4 tsp Sea Salt


1 Packet (50 pcs) Dumpling Wrappers

Method:

Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.

Prepare the filling by combining all the above ingredients and marinate for about 30 minutes.

Place 2 tsp of the filling in the center of dough, fold and shape.
Boil 4 cups of chicken stock and add the wontons to the broth. Sprinkle chopped spring onion and serve hot....And oh..did we say this is also one of our fav soup.

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Chinese Egg Flower Soup

This soup is colourful and flavourful and very very good for a bad cold. A good amount of freshly ground pepper will make it heaven on earth. And to all the Indians world over, Happy Republic Day. We found this on internet and was very cute. Thought our readers will enjoy it too.


Now back to the heavenly dish.

Ingredients:

Chicken broth(Swanson was used)/pork extract/beef broth - 2 1/2 cups
carrot chopped finely - 1/8 cup
mushroom chopped finely-1/8 cup
sesame oil - 2 tbsp
leek - a little chopped
ginger powder- a generous pinch
onion powder and garlic powder - a generous pinch each
red pepper - 1/8 cup chopped finely
salt as needed
soy sauce - 1 tsp
star anise -1
egg -1

Method:

Heat sesame oil in a medium size saucepan and star anise. Add the vegetables and coat them sesame oil evenly and then add the onion, garlic and ginger powder and cook for a few minutes on medium to low flame.

Then add the soy sauce and salt as per taste, Then cook for a few more minutes. Then add the chicken broth(can add any of the three mentioned above) and bring to a boil.

When it begins to boil, gradually add one well beaten egg to the soup, stirring gently in one direction. Remove from heat and serve immediately.

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Cream of Mushroom Soup / Kaalaan Soup

Well it was hard to resist. This was all that was left.

Ingredients:

Portabella mushrooms - 15 oz
onion- 1 big
oil - 1 tbsp
butter unsalted - 1 stick/ 1/4 lb
kosher salt - ordinary salt is also ok
black pepper grounded
all purpose flour - 1/4 cup
heavy cream - 1 cup
parsley - 1/2 cup minced

Method:

Clean the mushrooms by wiping them with a wet cloth and chop them finely.

Heat oil and 1 tbsp of butter in a pot. Add the mushroom, onion, salt and some pepper and cook for 10 - 15 mins on medium heat. Add 6 cups of water and simmer after bringing to a boil for 30 mins. Add heavy cream and parsley. The soup is ready.

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Chicken Chili

We are great Food network fans. Paula Deen, Ina Garten and Rachel Ray are a few favourites. This is one of the recipes of the Barefoot Contessa(Ina Garten) , Chicken chili.

The chili recipes have always fascinated me as they used to look unusually spicy like we Indians are used to but mostly they are made of beef. As we dont take beef I never got to taste this dish. Later I came across chicken chili dish and had always wanted to try that from that day. Yesterday was the day after all.
Lets have some history before we dig into the dish.

1618 According to the old Southwestern Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. (from WIKI)


Now for the recipe:

Ingredients:

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

Chopped onions, corn chips, grated cheddar, sour cream

Method:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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Vegetable Mulligatawany Soup

Mulligatawny is a type of Anglo-Indian soup. It is a very tasty and filling soup and full of proteins. It tastes like rasam and very flavourful. This soup is normally made with rice and noodles and chicken and meat.






Ingredients:

Yellow lentils (toor dal) - 1 1/4 cup
French cut beans - handful
Peas - 1/2 cup
Sweet corn kernel - 1/4 cup
Carrot - 1 finely julianed or grated
Potato - 1/2 medium potato chopped
Ginger - 1" piece finely chopped
Garlic - 1 pod finely chopped
Garam Masala - 3 tsp
Turmeric powder - 2 tsp
Green chillies - 2-3
Salt to taste
Ghee /butter - 1 tsp
Fresh Coriander leaves
Jeera (cumin seeds) - 1tsp
Tamarind - a small ball


Method:

In a small pressure pan or cooker put the dal, vegetables and all the other ingredients in the cooker. Pour in aprox 1 1/2 to 2 cups of water in it and cook in the pressure cooker giving 2 whistles.If your having a big cooker u can keep the daal and the vegetables in seperate containers and cook. Later u can mix them together in a pan adding all the masalas.I prefer making it in the cooker itself as its much easier.Once the daal is cooked, off the gas and let the pressure be released.
Now check the consistency of the soup if it is too thick, add 1-2 cups of water as needed and let it boil well. Add a spoon of butter or ghee to the soup and mix well.Garnish with coriander leaves before serving..

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Spicy Tortilla Soup

Ingredients:

2 seeded and soaked ancho chiles
1 onion
2 tomatoes
2 garlic cloves
6 cups chicken broth
Shredded cooked chicken
1/2 cup cilantro
Cheese (of your choice!)
1 avocado, diced
4 torn corn tortillas
Lime
Salt

Method:

In a food processor or blender, puree chiles, onion, tomatoes, and garlic cloves. Fry mixture in oil, then add chicken broth, chicken, and cilantro. Simmer until thick. Add salt and garnish with cheese, avocado, tortillas, and freshly squeezed lime juice.

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Sweet Pea Soup

Hi all


We want to thank you all for your lovely comments on yday's post. There is nothing more that could have made us happy. This is one of our favourite soups and hoping you will love it too. This is a very easy to make recipe and we think that is motivation enough to try it.

Ingredients

Green peas, shelled 500 grams Ginger 2 one-inch pieces Garlic 8-10 cloves Green chillies 2 Ghee 3 tablespoons Cumin seeds 1/2 teaspoon Onion , finely chopped 1 medium Bay leaves 2 Salt to taste Fresh cream 1/4 cup

Method

Wash and boil green peas in two cups of water. Blend in a blender to make a smooth puree. Grind ginger, garlic and green chillies to a paste. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add onion and sauté till it turns a light pink. Add ginger-garlic-green chilli paste. Sauté for one to two minutes. Add green peas puree. Cook for five minutes, stirring continuously. Add three cups of water and bring to a boil. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used. Stir in fresh cream and serve hot garnished with a swirl of cream.

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New England Clam Chowder Recipe

This is one of my favourite food.

Ingredients:

• 6 large potatoes, peeled or with skins, cut into medium sized cubes
• 1/2 pound hickory smoked bacon, cut small
• 1 stick (4 ounces) butter
• 1 large onion, chopped small
• 4 cloves garlic, minced
• 4 stalks celery, chopped small
• 1 1/2 cups white flour
• 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
• 2 tsp thyme leaves, ground
• 4 bay leaves, whole
• 1/2 tsp black pepper, ground
• 2 cups clams, steamed, shucked and chopped
• 4 cups heavy cream
• 1/4 cup parsley, minced fine

Directions:

1. In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
2. Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly
3. browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
4. Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
5. Stir in flour to make a thick roux.
6. Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
7. Add thyme, black pepper and bay leaves being careful not to break the leaves.
8. Cook for 15 minutes until hot and bubbly. Turn heat to low.
9. Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
10. Add the heavy cream and parsley and turn off the burner.
11. Ladle into sourdough bread bowls and serve with oyster crackers.
12. Refrigerate leftovers.
13. Serves 15-20. Divide the recipe if you must!

There are many different chowder recipes, each one a little more unique with various spices, broth or vegetables. Use this recipe as a base, then vary it each time to make it your own.

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Clear Onion Soup

2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese 2 tablespoon(s) butter
salt to taste
Method:
Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
Add the water, grated cheese and salt. Bring to boil on medium heat.
Add the cornflour and simmer on low heat for 4 minutes. Top with a dash of grated cheese just before serving. Serve hot with: fried bread pieces.

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Creamy Chicken and Mushroom soup

Ingredients:


• 2 Cups fresh mushroom slices
• 60 gm Butter
• 1/4 Cup small onion dices
• 1/4 Cup flour • 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Cups Chicken broth
• 2 Cups Whole milk
• 1 Cup heavy cream
• 1/2 tsp Worcestershire sauce
• Minced chives, to decorate

Method:
•Clean and remove ends of mushroom stems and then slice mushrooms.
•Take a medium frying pan and melt the butter in it.
•Add mushroom slices and onion dices. Cook till brown.
•Mix in flour, salt and pepper.
•Transfer into a large casserole.
•Pour in chicken broth, milk, cream and Worcestershire sauce.
•Simmer over medium heat without boiling, stirring until really hot.
•Serve into individual bowls, sprinkled with chives.
•Chicken and Mushroom Cream Soup is ready.

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Spinach soup

Ingredients:
2 tbsp. Butter
2 cups. Spinachchopped
1 no. Onion, chopped
2 cups Milk1
1/2 tbsp. Maida
1 tbsp. Oil
lTo taste. Salt & pepper

Method:
Blanch spinach in hot water. Remove and refresh in cold water.
Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
Puree together with boiled spinach.
Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
Add the spinach puree to this and bring it to a boil. Add a little water if required.
Correct seasonings and serve spinach soup hot.

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Mixed Vegetable soup

It is a soup rich in vitamins and minerals. It is very light and low in calories. Can be had by everyone in the family.
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2
Ginger-garlic paste 1 tsp.
Black pepper 5 Nos
Water 8 cups
Salt to taste


Method:
1.Heat butter in a pan.
2.Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3.Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4.Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5.Sieve and serve hot.

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Black eye bean soup

Ingredients Black eye bean - 250gms tomato - 2 nos Onion - 1 no Ginger a small slice Green chilli-1no. Salt/Pepper, Tamarind paste-2tsp Turmeric powder - ¼ tsp, oil to fry-1tsp-mustard/jeera-1 tsp

Method First soak beans(u can use any beans)overnight and boil it in cooker with salt and turmeric powder add plenty of water to the dal, boil till tender. In a pan put mustard and jeera, let it splutter. add onion fry it golden brown and add tomato, till the raw smell goes. Fry chilly and ginger together. Then add tamarind paste and add the boiled dal with water. Let it boil for sometime and serve hot with ghee or butter over it and coriander leaves./some pepper. The beans is very high in protein and low fat. Try this easy recipe and surprise yourself by how much your kids will love this.

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