Badam Mirchi Ka Shorba/Almond and Bell Pepper Soup

 The Almonds play a crucial role in providing a mellow flavor, fiber and nutrients to this soup.  This soup is vegan and gluten free.

Makes 3 cups

Ingredients

Red bell pepper   OR Capsicum                1 no  (cut into 1” cubes)

Almond silvers                                        ½ cup

Green cardamoms pod                          3 nos.

Fresh Serrano chillies                           3 Nos. (Coarsely chopped)  

Salt                                                           To Taste.

Finely chopped cilantros                 6 Tbsp.

Method:

• Pour 3 cups of water into a medium size saucepan, add the bell pepper, almonds, cardamom, chilies and salt.
• Let them boiling in high heat , cover the sauce pan and cook it   15 minutes at simmer heat.
• Pour the half of the bell pepper mixture and its liquid into a blender.
• Please hold the blender lid in a place with towel and run the blender in pulse to puree .
• Pour the pureed soup into a medium size bowl.
• Repeat with the remaining bell pepper mixture and liquid.
• Add the second batch of puree to the bowl.
• Ladle the soup into individual bowls and serve it warm.
• Sprinkle with coriander leaves.
• Serve them with shreds of your favorite cheese.

Almond and Bell Pepper Soup

Nellikkai ( Gooseberry ) Rasam / Dwadashi Sathuamuthu

Amlas are a classic Indian wonderberry, but is little known outside of Southeast Asia. It is exceptionally tart, astringent, and refreshing. The most common amla recipes include juice, pickle, and as a flavor enhancer in curries and rice-based dishes. Today Dwadashi day, , I decided to try making Sathuamuthu using amla and I was blown away by its taste. 

Prep Time:               10 Minutes

Cooking Time      :    20 Minutes

Recipe Category  :     Rasam, Soup

Cuisine               :    South Indian 

To Serve             :     3-4 People

Ingredients

Frozen Gooseberry /Fresh Amlas  :    6 nos.

Tomatoes(optional)   :                      1 no.

Green Chillies           :                      1 no.

Turmeric powder       :                      ¼ Teaspoon

Mint leaves (optional)                        1 Tablespoon

Asafetida Powder                               1 Teaspoon

Lemon Juice                                      1 Tablespoon

Salt                          :                       To Taste

Coriander Leaves  

         

For the Spice Paste:

Black Pepper          :        1 Tablespoon

Cumin Seeds                   1 Teaspoon

Coriander Seeds              1 Teaspoon

Ginger                            1 inch Slice

Curry Leaves                    Few

For Seasoning:

Ghee     :                        1 Tablespoon

Black Pepper :                 ½ Teaspoon

Cumin Seeds      :            ½ Teaspoon

Broken Red Chillies     :     4 Nos.

Curry Leaves       :            Few    

Method:

• Wash and Cut the Nellikkai into wedges. Discard the seeds.
• Wash the Tomato and  Chop tomato into fine pieces, place in blender with 1 cup water. Tomato juice is ready, keep it aside.

• Take a Blender , add nellikai,1 inch sliced ginger, green chili & Mint leaves. Grind them to a fine paste without adding any water.

• Coarsely grind pepper, cumin, coriander and Keep aside.

• Take a Sauce Pan add Asafetida powder, curry leaves, ground Nellikai paste, tomato juice, water & turmeric. Mix well and bring to a boil. Continue to boil for 8 to 10 minutes.

• Add grounded spice powder and continue to cook on medium high for another 7 -8 minutes until it becomes frothy.
• Heat oil in a heavy bottomed vessel, add a generous pinch of Hing. Once the Hing is fried, add mustard seeds and as they splutter add black pepper, cumin seed , red chillies and curry leaves.

• Pour the tempering to the simmering Rasam, remove from fire.
• Add the Lemon juice  and mix well.
• Garnish with finely chopped coriander leaves and serve hot with a bowl of steamed rice or enjoy as a light and healthy soup.

Note:

• Here I used frozen Gooseberries. ( In USA , we don’t get fresh Amlas). You can use fresh Nellikkai.
• Dwadashi days, I won’t use Mint and Tomatoes.

422: Tamatar Ka Shorba/Ginger Cumin Tomato Soup

Temperature, texture, color, aroma and taste all come together in this bowl of ginger cumin tomato soup.  Serve it with any bread.

Ingredients

Organic Tomato juice                  4 cups.

Finely chopped green chilies        1 Tbsp.

Salt                                           To taste.

Homemade Ghee                        2 Tbsp.

Cumin seeds                              1 Tsp.

Black peppercorns                      ½ Tsp.

 Chopped Fresh ginger                2 Tbsp.

Sugar                                        1 Tsp.

Sweet paprika                            1 Tsp.

Fat Free Cream                           ¼ cup

Method:

• Heat the ghee in a pan. Once ghee started melting , sprinkle cumin seed and peppercorns and fry for 10 seconds.
• Now add the chopped ginger, green chilies and fry for 3 minutes.
• Pour the tomato juice , sugar, paprika and salt, stir and mix, Bring the soup into boil.
• Reduce the heat to simmer and let it boil for 15 minutes.
• Pour the half of the soup into blender and hold the blender with a towel and run the blender .
• Blend it until the soup is smooth. Pour the pureed soup into a  bowl.
• Repeat with the remaining soup. Transfer the puree soup- back to the sauce pan.
• Stir in the cream and return the soup to a boil and uncovered over medium heat.
• Serve the hot soup with bread.

Tip: 

• Left over soup makes a great sauce for freshly cooked pasta.
• You can topping with homemade croutons, freshly chopped cilantro and chopped chives.

Tofu & Lemongrass Vegetarian Thai soup

Last week I was craving for healthy, so I decided to make Thai soup.  I always make Tom Kha Gai at home.  I already posted the Tom Kha Gai soup in my blog.This time I wanted to create my own version of lemongrass soup at home.  This lemongrass soup  includes the health benefits of ginger, and lemongrass. This soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests

Galangal

LemonGrass

Ingredients

Vegetable Broth                        3 cups

Lime Leaves (kaffir)                   2 no.(substitute with lime peel)

Fresh Basil leaves                       3 no.

 Chopped Galangal                      1 Tablespoon

Lemongrass, finely sliced              1 stalk

OR frozen prepared lemongrass     2 Tbsp.

 Finely chopped Fresh Thai chilies    3 No

Firm Silken tofu                            ½ blocks (Cut into 1” pieces)

Thai Chili sauce                              1 Teaspoon

Bamboo shoot                                 ¼ cup (optional)

Salt                                                To taste

Fresh lime juice                               1 Tablespoon                                               

Method:

•  In a sauce pan, bring the vegetable broth to boil.
• Once the boiling, add chopped lemongrass, galangal and lime leaves into it and boil for at least 10 minutes in very low heat. Reduce to a simmer and cover for 20 minutes to infuse.
• Now add the chopped thai chilies, chili sauce, tofu , bamboo shoots  and salt. Let it cook  for another 5-8 minutes in a simmer. Switch off the stove heat.
• Add the lime juice and taste for seasoning.
• Taste-test for salt, If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
• Garnish with basil and coriander leaves.
• I could drink the whole pot (not bowl!) of this. Enjoy!

See my other Thai Recipes:
Thai Green Curry
Tom Yum Soup
Tofu Vegetable Soup
Thai Fresh Salad Rolls
Tom Kha Gai Soup/ Thai Coconut Soup

Vegetarian Noodle Soup

This simple soup recipe really relies on the natural flavors of the vegetables in this dish. This soup is an East and Southeast Asian staple. Perfect for winter. Serve with baguettes or bread sticks.

Ingredients:

Egg free noodles                  ½ cup

Frozen vegetables                ½ packet

Chopped Jalapenos               2 no.

Green chili sauce                  1 tsp

Spinach (torn)                      ¼ cup                     

Dried Thyme                        ¼ tsp.

Vegetable Broth                   4 cups.

low-sodium soy sauce           1 Tbs.

Salt                                    to taste

Crushed Pepper                    ½ tsp.

Butter                                 1 tbsp.

Water                                 cook for noodles

Fresh basil stems, leaves      5–6 reserved for soup

Method:

•  Cook the noodles according to package directions. Drain and rinse under cold water. Keep aside.
• Melt the butter in a sauce pan, add all frozen vegetables, jalapenos and sauté for 5 minutes in medium heat.
• Now add the torned spinach leaves , sauté for one more minute.
• Now add the green chili sauce,soy sauce and dried thyme and mix well with vegetables.
• Now add the vegetable broth, salt, crushed pepper and cooked noodles.
• Bring to a boil over medium-high heat, stirring frequently. Remove from heat.
• Serve basil and lime  wedges on the side to be stirred into soup.
• Enjoy the cold weather with this hot noodle soup.

Vegetarian Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice.  It is a very popular vegetable soup that is quite healthy and low in fat. This recipe is no oil in it. This vegetarian soup contains carrots, tomatoes, green beans, spinach, zucchini, canned beans, and cooked pasta, in vegetable broth with herbs.

Ditalini Pasta

Ingredients:

Ditalini pasta (Or) Macaroni Pasta     1 cup     (the tiny cylinder-shaped noodles)

Vegetable broth                              4 cups

Crushed black Pepper                      1tsp.

Dried Basil                                     1tbsp.

Oregano                                         1tsp.

Bay leaves                                      1 no.

Organic Tomato Sauce                       ¾ tin

Kidney bean                                     1 tin

Salt                                                 to taste

Vegetables  

 Chopped Tomatoes                        1no. 

Frozen vegetables                           1 cup.

Chopped Zucchini                            1 cup

Yellow squash Chopped                    1 cup.

Chopped Spinach                             ½ cup

                                                        

 For Garnish

Parmesan cheese or Cheddar cheese 

Chopped Cilantro                              1 tbsp.

       

Method:

• In a slow cooker, add all ingredients expect pasta and cheese, and left it on high for 3to 4 hours or until vegetables are tender. If needed, add a little more water to the soup.
• In a separate pot, boil the pasta, drained them and added to the slow cooker and stir them well. Cook just until combined
• Remove bay leaves before serving.
• Serve immediately with fresh grated Parmesan cheese& Cilantro leaves.

Tips:

• Serve with crusty bread and a salad for a hearty meal.
• Leftovers store very well in the refrigerator.

Vegetable Tortilla Soup

Tortilla soup is a Mexican staple. Homemade tortilla soup is easy to make healthy ,and high fiber kidney beans for protein. Tortilla soup can be very spicy or rather mild, depending upon what chilies are included.  If you want extra heat, try a chipotle or ancho chili.

The tortilla strips should be added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together.

Ingredients: 

Corn Tortillas                                                         4 nos.

Jalapeno peppers (seeded and chopped)                   2 nos.

Frozen corn kernels                                                 1 cup

Zucchini & carrot   (chopped)                                   1 cup

Kidney beans                                                           ½ can

Vegetablebroth (see the link)                                  3 cups

Ginger paste                                                             1 tsp

Organic Tomato sauce                                                ½ tin

Ground cumin                                                            1tsp.

Cayenne pepper                                                        a Pinch

 Finely chopped Fresh (coriander leaves)                     1/3 cup

Shredded Low-fat Monterey Jack                                 ¼ cup    

 Fresh Lemon Juice                                                     2 tsp.

Salt                                                                          to taste

Olive oil                                                                     2 tbsp.

Method: 

• Cut the tortillas into half and then sliced into thin strips (Using a pizza cutter helps here.)
• Heat the oven to 400 degrees. Spread the tortilla strips evenly on a baking sheet. Bake until crisp and beginning to brown, 7-8 minutes.  Keep aside.
• Put the frozen corn kernels, kidney beans in the microwave bowl, and heat it for 5 minutes.
• Heat oil in a soup pan,  add ginger paste, tomato  sauce, jalapeno, Cayenne pepper,2 tbsp. of chopped cilantro and ground cumin.
• Cook for 5 minutes,  in the medium heat. Stirring occasionally, until thickened. Now add the broth.  Mix well.
• Add corn, kidney beans and zucchini & carrot. Add salt.  Reduce heat, cover and simmer for 10 minutes.  
• Remove from the heat and add chopped cilantro in it.
• Ladle the soup into the  bowl. Sprinkle lime juice, Top the soup with cheese, tortilla strips and cilantros
• Serve hot.

Note:

 You want to make this soup very fast, instead of Tortillas , you can use left over Tortilla chips.

Tomato Carrot Soup

Soups are always considered to be healthy dish which should be included in our daily diet . If the soup is prepared at home from fresh tomatoes and carrots which are rich in vitamin A & C then it becomes more nutritious. Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned.  Very simple and delicious soup.

Ingredients:

Tomatoes                                       - 4 no (Blanched and Peeled)

 Medium size Carrots                          – 2 no (Peeled and grated)

Red Pumpkin                                    - 1 cup

Chopped Jalapenos                             – 1 1/2 tbsp.

Grated Ginger                                    – 1tsp.

Sugar                                                – 1tsp

Salt and Black Pepper                          to taste

Mixed dried herbs (optional) a pinch

Bay leaf                                            – 1 no

Corn flour                                        – 1 tsp

Butter                                               – 1 tsp

Cream                                              – 1 tbsp

Water –                                           ½ - 1 cup

Coriander leaves                                 for decoration

Method:

•  Wash tomatoes, blanched and  Peeled (immerse the tomatoes in boiling water for 5 minutes, remove and plunge into cold water. Peel).Peel the carrots and grated.
• Chop the peeled tomatoes. Heat the butter in a heavy bottomed pan; add the bay leaf and ginger
• Add the grated carrots, chopped pumpkin, Jalapenos and tomatoes and sauté for about 3-4 minutes.
• Add a little water and cook them.
• Now put all the vegetable into a blender and blend properly and the strain it through a strainer so as to remove the tomato seed. The soup mixture is now ready to cook.
• Heat butter in a pan and add the soup mixture. And a ½ cup of water. Add sliced ½ tbsp. of Jalapeno, pepper powder, Sugar and salt if required.
• Reduce flame and simmer covered for about 5 to 8 minutes.
•  Now mix a tsp. Corn flour in 1/2 cup of water and add that to the soup. Stir continuously until the soup becomes little thick and the volume is reduced.
• Serve in a Soup Bowl and Garnish with Fresh Cream and coriander leaves.

Tom Kha Gai -- Thai Coconut Soup

This soup is northern Thailand specialty, called tom kha gai. I'm a huge fan of coconut(Thanks to Kerala) & Thai food(thanks to moving to US). The first time I tasted  vegetarian Tom Kha Gai, at Thai Restaurant served it to me in a large mug.  Paddy asked me Do you like it.? “I love it! It’s like heaven on my tongue.” Ever since then, I’ve been an addict to this soup. So I want to try this soup at home. It really came out well. This recipe is adapted from http://blog.fatfreevegan.com/But I create my own version. The end result was exactly what I was hoping for. It was the comforting and familiar Thai restaurant taste. 

Ingredients

Homemade Vegetable stock -                           2cup

 Lite coconut milk                                           1 cup

Minced galangal                                              2 tsp.

Fresh Lemongrass   -                                       3 tbsp.

 Kaffir Lime Leaves – 2/Grated lime zest            1 tsp.

Lime juice                                                      1 tbsps.

 Thai Frozen stir fry vegetables                         1 cup

Chopped Thai chilies                                        2 no

Thai red chillis paste                                        1-2 tbsp. (depending on desired hotness)

1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)

Peanut Butter                                            -      1 tbsp. (optional)

Fired or fresh tofu                                             ½ cup

Sugar                                                               1 tbsp.

Soy sauce                                                         1 tsp.

Salt                                                                 to taste.

Coriander leaves                                                1 stem

Preparation: 

• Put the stock into a pot and bring to a boil. Toss the Galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
• Add the coconut milk, chilies, soy sauce, chili paste and simmer for another 5 minutes.
• Now add the vegetables and fried or fresh tofu, salt and peanut butter. Stirring well to combine
• Simmer for about 10 more minutes.
• Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness.
• You should get the earthy flavor of Galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chillis in the background.
• Garnished with red pepper strips and grated lime peel, with extra lime on the side.

 Note:

• Galangal has no real substitute. Ginger does a poor job. In this soup especially, the whole point is the Galangal flavor, so ginger simply won't do. (Tom Kha means "boiled Galangal".).
• I buy lots of lemongrass and Galangal ahead, then chop and freeze in pre-sorted Ziploc bags for future use.  They keep quite well.

Tom Kha Gai Soup

Hot and Sour Vegetable Soup

This is one of my favorite Chinese soup.  This soup is prepared a million ways depending on the region of China. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. 

To Make a delicious  soup:

1. Always use vegetable stock. Do not use water to make hot and sour soup. You can make a vegetable stock from scratch or buy ready-made ones.

2. Use natural vinegar. Do not use cheap vinegars. Rice vinegar is preferred, especially dark ones. Best to add vinegar it last.

3. Thickening is an art.   Adjust the amount of corn-starch mixture needed.

4. Cut ingredients into similar sizes.

Sambal chili Sauce

My version is heavy on the spicy heat.

Ingredients

Carrots chopped                                 3 tbsp.

Cabbage shredded                              3 tbsp.

Chopped capsicum                              2 tbsp.

Chopped French Beans                        2 tbsp.

Freshly grated ginger                          2 tbsp.

Soft tofu –                                         ¼ cup (optional)

Snow peas (sliced)                             8-10

Fresh red chillies (sliced)                    4 nos.

Home made Vegetable stock              4 cup

 Sesame Oil                                       1 tbsp.

White Black Pepper                            ½ tsp.

Rice Vinegar                                       1 tbsp.

Chili sauce (Samba Chili sauce)           1 tsp.

Corn flour /Corn starch                       2 tbsp.

MSG (Ajinomoto )                               ¼ tsp  (OPTIONAL)

Sugar                                                  1 tsp

Salt                                                     to taste

Fresh coriander leaves                        1 Tbsp.

Method

• Dissolve corn flour in quarter cup of water and set aside.
• Heat oil in a wok, add snow peas and green chilies. Sauté for some time.
• Now add vegetable stock in it. Add chili sauce, soy sauce,  sugar, salt, ginger and pepper powder and bring the mixture to a boil.
• Now add all vegetables in it and cook for a minute on medium heat. 
• Now add MSG and  vinegar , bring the mixture to a boil.
•  Add Dissolved corn starch to the soup stirring constantly till it becomes thick.
• Cook again for a  minute then remove from flame.
• Add the cubed tofu  and boil for minute. 
• Pour the soup into the serving bowl.
• Garnish with chopped coriander and serve hot.

Note:

•  In this recipe I used  Sambal Oelek (ground chili sauce ),  because this chili sauce  is made of chilies with no other additives such as garlic or spices for a simple taste.