Green Grapes Rasam

          Now that winter is around the corner, I experimented with some leftover green grapes to make this amazing fruit based rasam / soup. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. 

          You can go easy in the use of pepper to make it equally spicy too. It can be relished with steamed rice for a great comfort meal or you can enjoy as a piping hot soup, especially during a cold winter night.  

• 200 gms. green grapes, pitted and pureed
• 1 tbsp. ghee / oil 
• 1/2 tsp. mustard seeds 
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste 
• 1 tsp. cumin seeds 
• 1/2 tsp. whole peppercorns 
• 2-3 garlic cloves
• 2 & 1/2 cups water
• lime juice to taste
• 1 tsp. coriander leaves, chopped

           Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. Keep aside.

          Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste and sauté till the oil separates. Add water, pureed grapes, lime juice and salt. Bring it to a boil and then simmer for 2-3 minutes. 

          Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup for a great comfort meal. 

Dried Green Peas Rasam

          Rasam is a must-have in any South Indian menu. It is refreshing, delicious and light on the tummy. There are many types of rasam that you can dish out. So today let me share a healthy Dried Green Peas Rasam that I prepared with some homemade rasam paste. It is a very easy and a simple recipe. 

          A nice hearty rasam is anytime welcome and is an awesome treat. It is especially comforting during winter as it helps to keep us warm. You may relish as a side dish with rice, accompanied with some papad, as an appetizer or as a soup with some bread sticks. So do give it a try by following a step by step pictorial recipe to prepare this amazing dish. 

• 1/3 cup dried green peas, soaked overnight
• 1 tsp. cumin seeds
• 1/2 tsp whole peppercorns
• 2-3 garlic cloves
• 1-2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili
• pinch of asafoetida
• 1 sprig curry leaves
• salt to taste
• 1/4 tsp. turmeric powder
• 2 cups water
• 1-2 tbsp. lime juice
• 1 tsp. coriander leaves, chopped
• pinch of chili flakes (opt)

          Boil the soaked green peas and then blend into a paste. Keep aside. Grind the cumin seeds, peppercorns and garlic along with some water into a smooth paste. keep aside.

         Heat oil in a pan and temper with dry red chilies, curry leaves, asafoetida and mustard seeds. Sauté for a few seconds. 

          After it stops spluttering add the cumin paste and turmeric powder. Stir fry for a minute. 

          Then add the peas paste and continue to sauté till dry. Add water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Switch off the flame and add lime juice. Garnish with coriander leaves and chili flakes. Serve either with rice, as an appetizer or as a soup with some bread sticks.





Note - 
1.  You may substitute dried peas with either fresh green peas or frozen ones. 

                     Heat oil & temper with dry red chilies, curry leaves, asafoetida & mustard
                     seeds.  Sauté for a few seconds. 

                      After it stops spluttering, add cumin paste & turmeric powder. Stir fry
                      for a minute. 

                       Then add the peas paste & continue to sauté till dry. 

                       Add water & salt to taste. Bring to a boil & simmer for 2-3 minutes.

                      Switch off flame & add lime juice. Garnish with coriander leaves 
                      and chili flakes.

                    Serve either with rice, as an appetizer or as a soup with some bread sticks.

Chicken Soup

          This is a very easy and a yummy chicken soup cooked in coconut water. I added some green papaya, but you can add any other veggies of your choice. The lemon grass and kaffir lime leaves gives this soup a bit of a citrus aroma which is very refreshing. 

          This soup is just perfect to warm up on a wintry night. It is a wholesome meal in itself that can be enjoyed as a light dinner too. If preferred you can pair it with some cooked rice for a soul satisfying meal. So check out the step by step pictorial recipe to prepare it.

           Chicken is a lean meat and has proteins and contains antioxidants that improves our immune system. Raw papaya is a healthy veggie having a lot of vitamins, enzymes, minerals and nutrients. 

          Lastly, Coconut water is less in fat and calorie. It also contains antioxidants.  So the entire combo is extremely healthy and flavorful.

• 1 cup boneless chicken cubes 
• 1 tbsp. olive oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 1/2 cup raw papaya, cubed
• 2 cups fresh coconut water
• salt to taste
• 1/4 tsp. pepper powder
• 5-6 kaffir lime leaves
• 1-2 stalks lemongrass (only the white part)
• 1 tsp. coriander leaves to garnish

          Heat oil in a pan and sauté the onion, ginger and garlic till slightly translucent. Add the chicken and continue to stir fry till light brown.

          Add the green papaya, lemongrass, kaffir lime leaves, coconut water, salt and pepper. Pressure cook for 3 whistles. Serve hot garnished with coriander leaves.

                      Heat oil & sauté onion, ginger & garlic till slightly translucent. 

                      Add the chicken and continue to stir fry till light brown.

                       Add the green papaya, lemongrass, kaffir lime leaves,

coconut water, salt and pepper. Pressure cook for 3 whistles. 

                                  Serve hot garnished with coriander leaves.

Thai Coconut Milk Soup

           Coconut Milk in general has a lot of health benefits. It is good for diabetics, is good for the heart and helps in lowering blood pressure, blood sugar and cholesterol. It also aids in digestion, weight loss and relieves constipation. So there is nothing like having this refreshing Coconut Milk Soup - Thai style. It is simply divine. 

         

           Both healthy and nutritious, with the goodness of mixed vegetables, it can be served as a one-pot meal all by itself. To make it more wholesome, some boiled noodles can be added to go with it.

           It is a very simple, easy to make and a light soup which can be easily made at home. So get going and make this delicious soup by checking out the step by step pictorial recipe to prepare it.

• 2 cups coconut milk
• 1 stock cube
• 2 & 1/2 cups water
• 1/2 cup each of mixed sliced vegetables (baby corn, mushrooms, carrots, beans, cauliflower, green peas)
• 1-2 lemongrass (bottom half), crushed
• 8-10 sliced galangal (Thai ginger)
• 2 fresh red chilies, slit
• 8-10 kaffir lime leaves, bruised
• salt to taste
• 1/2 tsp. pepper powder
• 1 tbsp. lime juice
• 1 lime leaf, thinly sliced to garnish

           In a pan, bring the water, lime leaves, lemongrass, stock cube, sliced galangal and chilies to a boil. 

          Add all the veggies and salt. Cover and simmer till the veggies are soft. Then add the coconut milk and pepper powder and let it come to a boil.

          Switch off the flame and add the lime juice. Garnish with the sliced lime leaves and enjoy this refreshing soup as a light meal.







Note - 

1. For a non-veg. version, you can add boneless chicken or prawns.
2. It can also be had with rice.

                                All the chopped veggies.

                         Lemon grass, galangal, kaffir lime leaves, red chilies & stock cube.

                In a pan, bring water, lime leaves, lemon grass, stock cube, sliced galangal 
                and chilies to a boil. 

                                 Add all veggies & salt. Cover & simmer till veggies are soft. 

                                 Add coconut milk & pepper powder & let it come to a boil.

                         Switch off flame & add lime juice. Garnish with sliced lime leaves
                         and enjoy this refreshing soup as a light meal.

Coriander Lemon Clear Soup

       
           This is a very refreshing and a tangy soup to wind up your day. Have it as a light dinner along with some croutons, breadsticks or any grilled stuff. It is not only satisfying but also a healthy and a wholesome option. You have the goodness of vitamin C, the flavours of the coriander leaves and the nutritional benefits of the stems. Lemongrass and lemon rind can also be added to give an added fragrance to the soup.

• 4-5 cups vegetable stock
• 2 bunches coriander leaves & stems, chopped
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• pepper & red chili powder to taste
• 2 tbsp. lemon juice
• chopped coriander leaves to garnish

          Pressure cook all the above ingredients, (except lemon juice) for 2 whistles. When cool, blend into a puree and strain it.

          Just before serving, heat through and add the lemon juice. Serve, garnished with coriander leaves.