Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon  Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

An InLinkz Link-up

Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese". 

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥

 Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 
1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

An InLinkz Link-up

Mini Raisins Buns#BreadBakers

This month for Bread Bakers,  am,  the host. On my to do list for the event was Schiacciata con l’uva, had specially frozen the grapes for this purpose. 

Went on a holiday my fridge main tripped as the result everything in the fridge got spoilt, even the cheese mildewed. Had a tough time cleaning the fridge after I, came from a enjoyable holiday. Had to change my recipe and make these mini raisins buns, since fresh grapes are not available in this season. 

Here, have used fresh yeast that I bought, from Germany. In Germany I believe, they use fresh yeast to bake their breads and this yeast is too good. The bread has a delicious flavor.

Makes 8 Mini Buns
Ingredients

 280 Grams All Purpose Flour 

140 Ml Full Fat Milk 

10 Grams Fresh Yeast 

1 Large Egg 

50 Grams Margarine 

25 Grams Fine Sugar 

½ Teaspoon Salt 

½ Teaspoon Vanilla Sugar 

75 Grams Golden Rasins 

Method 

In a mixing bowl or food processor  add the yeast, milk, when the yeast starts to bubble,  add the flour, egg, and run the processor till it forms into a dough on low speed.  Then add the sugar, vanilla sugar, salt, margarine and again run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 

Take this out on a lightly dusted floured work surface, add the raisins, fold and stretch the dough till this is well incorporated. Keep it in a oiled bowl covered with a towel till it doubles in volume.

Grease and line a baking tray well. Preheat the oven a 180°C.

When it doubles in volume, take out on to floured surface and deflate the dough. 

Cut into equal pieces, weighing around 80 grams each roll it into smooth balls place them in a the prepared baking tray. 

Brush with egg wash and keep them covered till 

they double in size. 

Then bake them for round 15 to 18 minutes. Baking time may also vary depending on the size of the buns, type and accuracy of your oven. 

Place them on a wire rack to cool.

See the golden raisins peeking

The aroma of these buns  was so tempting had two of these hot just like that with a cup of tea... delicious!!  The remaining got over for our breakfast the next morning.

Labels : Breads, Raisins, Mini Buns, Bread Bakers, Breakfast, Egg

#Bread Bakers Theme for September 2018 is Baking With Grapes
Buccellato-di-lucca from Gayathri's Cook Spot 
Cinnamon Raisin Bread from Food Lust People Love 
Cinnamon Raisin Rolls from Ambrosia 
Golden Raisin Walnut Bread from Cindy's Recipes and Writings 
Mini Raisins Buns from Sneha's Recipe 
Roasted Grape and Pear Kuchen from A Day in the Life on the Farm 
Red Wine Rosemary Bread from All That's Left Are The Crumbs 
Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories 
Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
 

Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.

  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  

¼ Teaspoon Salt  

¼  Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 

Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  

The next tray, made small circles,  see pic above.

Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess

Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

This is a nutritious, healthy and a real comfort food. It has a  just right spice, if you are not well and want something tasty,  then you should definitely try this . You can make this with whatever veggies you have, there,  no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.

Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies
6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped

For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies 

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes.  The veggies should  be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma.  Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done.  Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water,  add the seasoning cube, cover and let the potatoes cook till done. 

Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve. 

To Serve

Place a mold of brown rice in the center of the plate. 

Top it with the braised vegetables and pour in the tomato potato gravy around the rice. 

Garnish it with parsley and basil leaves and enjoy this healthy, delicious,  perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao

Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk