Vegetable Chilli Garlic Soup#Soupswappers

This simple and easy vegetable chilli garlic soup and it tastes incredible yum! It's soothing on cold winter evening or a rainy day. 
Serves 3 
1 Teaspoon Sesame Oil
3 - 4 Cups Vegetable Stock
1 Tablespoon Red Chilli Garlic Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Chilli Vinegar
½ Teaspoon  White pepper
A Pinch of Sugar
Salt to taste
1 Teaspoon Hot & Sour Sauce
½  Cup  Sliced Carrots
½  Cup  Red, Green, Yellow Bell Peppers - diced
3  Cloves Garlic -  minced
½ Teaspoon Minced Ginger
2 Scallions -  finely 
chopped  with greens and separated
2 Tablespoons  Cornflour mixed with 1/3 Cup Water
1 Small Tomato  - de seeded and diced
4 Basil leaves  - torn
MethodHeat a teaspoon of sesame oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. 
Add the vegetables and salt and boil for 2 minutes or longer until the vegetables have cooked but still crisp. Now add the cornflour paste and allow it to thicken. When thickened then add  the  scallions,  tomato, basil and the chilli vinegar  to the soup, just take a boil.  Take off flame.
Serve the soup with a drizzle of  chilli oil and enjoy it  piping hot.
Labels : Soup, Soup Swappers, Chilly Vinegar, Vegetarian, Bok Choy, Healthy

Chili Soups For this month's Soup Saturday Event. Host is Karen 
Chimichurri Pork Chili from Culinary Adventures with Camilla
Crock Pot Vegetarian Chili from Home Sweet Homestead
Slow Cooker Black Bean Chili from Karen's Kitchen Stories
Summer Veggie Chili from A Day in the Life on the Farm
Tomato-Free Ground Chicken and Red Lentil Chili from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Vegetable Chilli Garlic Soup from Sneha's Recipe

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Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.
Single Serving

For the Shirmps

1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste
For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 

1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 
After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 
Add the rice  
stir to coat with the butter.  
Add the wine, de glaze the pan and stir while simmering until it is gone.
Add 1/2 cup of the stock at a time and stir while simmering until it is gone 
 and nearly absorbed.
Continue until the rice is cooked al dente. 
Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 
Mix in the peas and 
give stir it well.
Remove from heat and mix in the lemon juice.
Serve this in a plate with the grilled shrimps on top. 
Enjoy !!!
Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

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Eggless Orange Bundt With Orange Glaze#BundtBakers

This is soft and moist delicious cake.  Sent this for my Delhi family, they were very happy to receive an homemade Eggless delicious cake.
1 Cup All Purpose Flour
½ Cup Caster Sugar
¼ Cup Thickened Orange juice - see method
¼ Cup Oil
½ Teaspoon Baking powder
½ Teaspoon Baking Soda
¼ Cup Yogurt
1 Teaspoon Orange zest
¼ Teaspoon Orange Essence
For The Glaze
½ Cup Orange juice
½ Cup Granulated Sugar
1 Tablespoon Orange zest - cut into thin strips


Take 1/2 cup fresh orange juice and place it on medium flame till it reduces to half by boiling or till it is only ¼ cup. Cool this completely, then only use it. 
Grease and dust a bundt pan with flour and keep aside.
 In a big bowl add the  yogurt and add the baking soda in it and stir well and Keep aside  for 5 minutes

In the meantime, sieve the all purpose flour and baking powder together. Then add the  orange zest mix this well into the flour and keep this aside

Now to the yogurt baking soda bowl, add the caster sugar and oil, orange essence and mix well.
Now dd the dry ingredients  with the reduced orange juice  make a smooth batter. 

Pour the batter in a greased bundt pan  and bake in a  preheat oven at 180 C for  for 30-35 minutes or till a toothpick inserted comes out clean.
Remove the cake from oven and let it stand for about 5 minutes. 
Then un-mould and cool it.
As the cake is cooling let's make the  Orange Glaze
In a sauce pan add the orange juice, sugar and  orange zest  strips and bring to boil. Cook till the syrup thickens and reduces to almost half.  It should be a  thick syrup with glaze like consistency.
Use a thin skewer or toothpick to poke holes in the top of the cake, then pour the warm s syrup all over the cake so that it soaks through.
Spread the thick glaze over the top of the cake. Add the orange strips also on top and leave to cool. 
Enjoy with a hot cuppa of tea ️ or coffee

Labels: Summer Fruits, Bundt, Bundt Bakers, Orange, Eggless, Orange juice

Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page

Summer Fruits Bundt Cake - Hosted by Kelley Meyer

Amaretto Glazed Berry Bundt by Sweet Sensations
Buttermilk Raspberry Vanilla Bundt by Food Lust People Love
Cherries with Cherry Cheese Bundt Cake by PatycoCandyBar
Eggless Orange Bundt With Orange Glaze by Sneha’s Recipe
Fresh Strawberry Bundt by A Day in the Life on the Farm
Mango Bundt Cake and Frosting by Merce’s cake
Mini Strawberry Bundt Cake by Simply Inspired Meals
Peaches and Cream Bundt Cake by All That’s Left Are The Crumbs

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Mango Ice Cream#FantasticalFoodFight

Welcome to our event of Fantastical Food Fight, our theme for the month is: ICE CREAM. Since it's the season for King of Fruits - Mango which are in abundance, made an ice cream with it.  
This ice cream does not require an ice cream machine, a hand beater or a blender too will work fantastically if you wish to make it. Just requires 4 ingredients to make it.
It's so delicious and yummy you will love it, do try it. 


200 Ml Evaporated milk -Homemade
200 Ml Condense milk - chilled in the refrigerator
1 Cup Mango puree
1½ Cup Whipped Cream
Freeze the 
Evaporated milk -Homemade for at least 6 hours. 
After that only  beat / whip until it doubles in volume.
Mix in cold condense milk and beat again till creamy. Now fold in whipped cream , mix it well.  Pour this into 
 an airtight container  and freeze it for 12 to 15 hours.
When frozen , remove it into a big bowl and beat it again till it doubles in volume / it becomes light fluffy, now add the mango puree and beat till well mixed. Pour this a big air tight container and freeze until set.
Serve this delicious and yummy ice cream with some chopped mango pieces.
Enjoy this Mango Ice Cream which is homemade, eggless and preservative free too.
You will get two Mango Ice Cream bowls of this size 
Labels:  Ice cream,  Mango, Homemade, Evaporated Milk  Preservatives free, Fantastical Food Fight, Eggless, 4 Ingredients

You can learn more about our group and how to join in the fun over at this site.


Check out the other Fantastical recipes this month!

You are invited to the Inlinkz link party!
Click here to enter

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I have already made so many recipes of Chole/Chickpea Curry which are already posted. But this recipe is totally different and we enjoyed this with Yeasted Bhatura.
1 Cup Heaped Dried Chickpeas
3 Large Onions - finely chopped
3 Large Tomatoes- peel of the skin and then chop
5 Big  Cloves Garlic - minced
1 Heaped Minced  Ginger 
2 Bay leaves
2" Stick  Cinnamon  
1 Teaspoon Cumin Seeds
Teaspoon Turmeric powder 
1 1/2 Teaspoon Coriander Powder 
Teaspoons Level Red Chilly Powder 
Tea bag 
4 Tablespoons Heaped Yogurt - beaten
4 Tablespoons Oil
Salt to taste
Wash and soak the chickpeas overnight or for at least 4 hours. Then rinse and boil them in fresh water with salt to taste. Keep this aside.

Heat another pressure pan with no oil and saute the chopped onions, saute them for a minute, then cover the cooker. Remove the weight. Cook on high flame for a couple of minutes so that steam is created inside. 
Then lower the flame and let it cook for 3 minutes. Now take off the lid, onions will have softened and get lightly browned. Add ginger and garlic, saute again for 2 minutes, till light brown. Add tomatoes ( used frozen tomatoes so the skin peels off easily and get mushy too quickly). Cook till tomatoes mushy and mashed up and the liquid released from them evaporates. 
Make a well in the middle, and pour oil. Add bay leaves and cinnamon stick , cumin seeds, let these sauté a bit in the oil, then add turmeric, coriander and red chilly powder. Add salt to taste (just remember that boiled chickpeas already have salt in them)and the tea bag( this will give a nice rich color to gravy without altering the taste of the gravy), so do not worry just add it. Mix all these very well then add the beaten yogurt. Again mix everything well and cook on medium flame, stirring in between. 
If the gravy sticks to the bottom, add the stock from boiled chickpeas little by little so that spices does not burn at the bottom of the pan. When oil starts to surface add the chickpeas and the remaining stock, stir this well. With the back of the spoon mash some chickpeas. Add water if needed to adjust the consistency of the gravy. Taste for seasonings and adjust accordingly. 
Place the lid of the pressure pan, close it, take 3 whistles on high flame. Turn off the flame. When the cooker cools down, transfer to a serving bowl. 
Garnish with chopped coriander, onion rings and flame roasted green chillies. 
Enjoy this with  Yeasted Bhatura . Yum and delicious. 
Do try this recipe and hope you enjoy it.
Other recipes you would like to see
Chole Sabzi (Chick Peas) / Kabuli Channa 

Chole Methi / Chickpeas with Fenugreek
Chole masala
Punjabi Chole - No Onion No Garlic
Labels : Chole, Chickpeas, Vegetarian, Vegetables, Indian, Gluten Free

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