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

Tamil Puthandu and Happy Vishu Wishes 2014

Dear Friends

May we all have the divine shower of Perumal, Thayar and Acharyas in this Jaya Varusha Pirappu 

"Iniya Tamizh Puthandu Nalvazhthukkal" (இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்).

 Varhusha Pirrappu Thalighai” (Please see the links)

Read more at http://sadhanakitchen.blogspot.com/2013/04/tamil-new-year-chithirai-varuda-pirrappu.html#iAd4ovQJWXSwxg9K.99

Happy Vishu!!. Please see my Vishu Recipes

http://sadhanakitchen.blogspot.com/2011/04/happy-vishu.html

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Flaxseed was cultivated in Babylon as early as 3000 BC. Flax seeds are also called as Linseeds, Ali Vidai(ஆளிவிதை) in Tamil .Flaxseed has long been valued for its health benefits.

Flax Seed

Health Benefits are:

• Helpful in reducing hot flashes, preventing breast cancer in women, and prostate cancer in men.
• Flaxseeds are helpful in reducing cardiovascular diseases, by reducing bad cholesterol and increasing good cholesterol, and thus protects against heart disease.
• Another important use of flax seed is that it helps in proper functioning of kidneys, lowers Blood Sugar and Blood pressure, and helps to reduce weight and also
• Flax seed builds immunity to keep good health.
• Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
• Fiber. Flaxseed contains both the soluble and insoluble types.

I have already posted idly milaghai podi in my blog. This one is with flax seed, peanuts and coconut. This powder is a good combo for idli, dosa and adai.

Ingredients

Chenna Dhal   (Bengal gram dhal)    ½ cup

Urdh  dhal(Black gram dhal)             ½ cup

Flaxseed                                         ½ cup

Peanuts                                            2 Tbsp.

White Sesame seeds                         2 Tbsp.

Desiccated coconut                            ¼ cup

 Byadagi Red chilies                            15 no. (According to your spice level)

Asafetida powder                                 1 Tsp.

Oil                                                       1 Tsp.

Salt                                                   to taste

Method:

•  Heat a pan and dry roast the flaxseed   till the seeds splutter.  Keep aside.
• The same pan, dry roast the coconut, peanuts and sesame seeds keep aside.
• Heat a little oil and fry the red chilies. Keep aside.
• Fry the other ingredients until reddish color.     
• Cool the roasted ingredients with salt and grind coarsely in a mixer.
• Store it in airtight container.
• Enjoy with hot idlis , dosas and Adai

Tip

• You can add curry leaves(dry fry )to this recipe.
• You can use this powder to stuffed Brinjals and make Brinjals podi fry.