This as a quick and easy soup, just add everything to the stock, stir it and it's done.
Serves 3 Ingredients ¼ Cup Cabbage - chopped 1 Carrot - cut into small cubes 1 Scallion/Spring Onion - chopped 2 Lettuce leaves - chopped 3 3 Cups Vegetable Stock ¼ Cup Sweet corn 1 Tablespoon Heaped Potato Starch or Corn flour ¼ Teaspoon All-Purpose Seasoning Black pepper powder to taste 1 Teaspoon Dark Soy sauce Or Tamari 1 Teaspoon Lemon juice 1 Teaspoon Red Chili Sauce 1 Teaspoon Sweet Chili Sauce
Method
Heat stock, add all the vegetables, cook for 5 minutes. Add all the seasoning and sauces, give it a nice stir. Taste for seasonings , add according to your taste. To thicken soup add potato starch mixed in ¼ cup water, keep stirring as you are adding the slurry. Let it boil for 2 minutes. Switch off the flame, add the lemon juice.
Enjoy this as an appetizer, it so soothing to the throat and healthy. Perfect for a cold winter evening. Labels: Oil Free, Gluten free, Vegan, Cabbage, Carrot, Sweet Corn, Soup, Soup Swappers, Healthy, Appetizer, Main course
December 2020 event for Soup Swapper's this month our host is Sue from Palatable Pastime , and the theme is Let's showcase a soup made with Cabbage!
Soup Saturday Swappers December 2020
Cabbage Soups
These Masala Sweet Corn Fries is an appetizer and they are so addictive, you just can't stop enjoying them.
Ingredients 2 Corn Cobs 1 Teaspoon Salt for boiling the corn 4 Cups water 1 box tooth peaks 1 Teaspoon Amchur powder 1 Tablespoon Garlic powder 1 Teaspoons Chaat masala 1 Tablespoon Red chilly powder 1/2 Teaspoon Black pepper powder 1 Teaspoon Salt 2 Tablespoons Rice flour 2 Tablespoons Corn flour A pinch of Salt 1/4 Teaspoon Black pepper powder 2 Teaspoons Lemon juice As required Oil for frying
Method
Take a corn cobs measure and cut less then the tooth pick length.Then cut into two halves. Then tooth pick into the corn cobs.Then apply pressure sideways to remove the corn kernels. OR
Remove one line of corn as shown above then insert a toothpick and apply pressure sideways to remove the corn kernels.
Take a pan with 4 cups of water, add 1 teaspoon of salt, bring the water to a rolling boil add corn fries, let it boil for 2 to 3 minutes.
Then water drain corn kernels cool them.Then add salt,rice flour,cornflour and black pepper powder mix add water mix and within 20 minutes freezer to cool.
To make the spice mix, take a small bowl add red chilly powder,salt,chat masala,amchur powder, cumin powder and garlic powder mix well and keep a side.
Take a wok add oil then oil heat put corn fries , and fry them till they are crispy on medium high flame. Drain them on a paper towel. When they are slightly cooled.
Mix the fries in the masala spice mix, sprinkle lemon juice.
Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming.
My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.
The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole.
So let's start with our delicious meal Mexican Vegetarian Burrito Bowl... Serves 3 - 4 Ingredients
For Lemony Minty Rice 2 Cups Rice - washed and boiled 1/4 Cup Packed Mint leaves - torn into pieces 1 Tablespoon Lemon juice Salt to taste
For Guacamole - Indo Mexican Style
Makes One Cup 2 Hass Avocados 1 Small White Onion - chopped 2 Green chillies - chopped 1 Teaspoon Grated Ginger 2 Big Cloves Garlic - grated 1/4 Cup Packed Fresh Green Coriander leaves - chopped 1- 2 Tablespoons Extra Virgin Olive Oil A Juice of One Small Lemon 1/4 Teaspoon Black pepper powder 1/4 Teaspoon Sea Salt or to taste
1/2 Cup Chopped Onions 1/2 Cup Green Bell pepper or Coloured Bell peppers 1/2 Teaspoon Black pepper powder 1/4 Teaspoon Salt or to taste 1 Tablespoon Olive Oil
Other Ingredients
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels 1/2 Cup Chopped Romaine Lettuce Leaves 1 Cup Sour Cream 1 Cup Shredded Cheddar Cheese Method
Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours.
Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.
In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready. In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.
For Lemony Minty Rice
Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered. Let's prepare Guacamole - Indo Mexican Style
In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil on it so that it doesn't change the color - it remains green. Guacamole is ready. For the Onion Bell Pepper Mix
Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.
Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner. Now all our ingredients are ready. Let's arrange these on the table. For our Burrito bowl 1 Cup Boiled Red Kidney Beans 1 Cup Boiled Black Eyed Peas 1/2 Cup Boiled Corn Kernels 1/2 Cup Chopped Lettuce Leaves 1/2 Cup Chopped Onions 1 Cup Sour Cream, 1 Cup Shredded Cheddar Cheese Guacamole - Indo Mexican Style Roasted Tomato Salsa Sauce Lemony Minty Rice Onion And Bell Pepper Mix
In a serving bowl, spread the rice ( according to your requirement)
Top it with boiled black eyed beans & red kidney beans
This Meatball Soup is a hearty, filling. This is a single serving soup. For Soup Swappers this month I am the host and the theme is "Make A Soup With Meatballs".
For this soup I have added fresh green gram which is easily available in this season.
I, buy the ones that and covered like pea pods, which we have to clean(see pic).
Single serving Ingredients For the Meatballs 150 Grams Chicken Mince 1 Small Onion - finely chopped 1 Red Chilly - finely chopped 1 Tablespoon Black pepper powder 1 Slice Bread - make into crumbs Salt to taste For the soup 500 Ml Water 1 Small Chicken Stock Cube Salt And Black pepper to taste 1 Tablespoon Tomato -finely chopped 1 Tablespoon Onion - finely chopped 1 Tablespoon Green Bell Pepper 1 Tablespoon Red Bell Pepper 1/4 Cup Sweet Corn - boiled 1/4 Cup Fresh Green Gram - boiled 1 Teaspoon Oil
Method To make the meatballs
Mix all the ingredients well. Make small meatballs and keep aside. For the soup
Heat oil in a large sauce pan, add the onion and saute till they are translucent and soft. Add rest of the veggies and saute for a minute add the chicken stock cube and water bring it to a rolling boil. When it starts to boil add the meatballs and after a minute reduce the flame to medium low.
Cover with a lid and let it simmer for 8 to 10 minutes or till meatballs cook and will double in size, will turn pink to white and start to float.
It's so satisfying soup and delicious! It' makes a complete a meal if you have it with bread sticks for a buttered dinner roll.
Labels:Soup, Chicken, Meatball, Fresh Green Gram, Sweet Corn, Red Bell Pepper, Green Bell Pepper, Healthy, Main course, Appetizer, Soup Swappers
Mushrooms are one of my favorite veggies. These are baked in its own juices with freshly grated cheese – my ultimate weakness ! This is another recipe that I make quite often when I’d like some nice looking yumminess on the table that is healthy, easy to prepare and is ready in a jiffy. Although it is “only veggies” it is quite satisfying.
Ingredients 1 Box of Mushrooms 1 Small Onion - finely chopped 4 Flakes Garlic - finely chopped 1 Tablespoon each Red, Yellow & Green Capsicum finely chopped 1 Tablespoon Sweet Corn - boiled and lightly crushed 1/2 Teaspoon Chilly flakes 1/4 Teaspoon Pepper powder Salt to taste 1 Tablespoon Oil 1 Cup Grated Chesse
Method
Wash and skin the mushroom remove the stems. Chop the stems finely, keep aside.
Heat oil in a pan, add the garlic and chopped onion, saute for a minute.
Add the chopped stems of the mushroom and rest of the ingredients except the chesse. Saute these for 3 -4 minutes. Remove from heat.
Add 2 tablespoons of chesse and mix well this will bind the mixture together.
Fill the mushrooms with the mixture and place a sweetcorn on top.
Sprinkle the chesse on top and bake in the oven at 180 degree for 15 minutes.
Serve hot. Enjoy!!!!! This recipe goes to the Bake-a-thon event for the month of December.
