Minestrone Soup - Italian style

 

             This is a delicious and a nutritious Italian soup which has all the goodness of vegetables and greens. It serves as a one-pot meal and is very healthy and wholesome at the same time. So check out the step by step pictorial recipe to prepare this sumptuous and comforting dish.

            Apart from the veggies I have used, mushrooms and broccoli too, can be added to the soup to make it more nutritious. In short, any veggies you can lay your hands on can be made use of. Boiled and shredded chicken / mutton pieces or sautéed prawns can be added for a non-veg. version. 

• 2 tbsp. olive oil
• 2 bay leaves
• 1 tbsp. garlic cloves, chopped
• 1 onion, diced
• 1/3 cup French beans, diced
• 1 stalk celery, diced
• 1/3 cup zucchini, diced
• 1/3 cup carrot, diced
• 1 small potato, diced
• 1/3 cup green peas
• 2-3 tomatoes
• 1-2 tbsp. tomato paste
• 3-4 cups stock (vegetable / chicken)
• 1/2 cup boiled kidney beans (rajma)
• 1/2 cup boiled white chickpeas (kabuli chana)
• 1/2 cup boiled al dente macaroni paste
• handful of spinach, chopped
• 2-3 tbsp. parsley, chopped
• salt & pepper to taste
• 1 tsp. dried mixed herbs 
• 1-2 tbsp. grated cheese

           Blanch the tomatoes in hot water for 4-5 minutes. Discard the skin and chop them. 

          Heat oil in a pan and sauté the bay leaves, garlic and onion till translucent. 

          Then add the diced veggies and sauté for 2-3 minutes. 

          Now add the stock and simmer for 2 minutes.  

          Then add the tomatoes and tomato paste. Simmer on a low to medium till the veggies are soft.

         Then add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.

          Simmer for 1-2 minutes and switch off the flame. Ladle into soup bowls and serve, garnished with grated cheese.

          Heat oil in a pan & sauté the bay leaves, garlic & onion till 

          translucent. 

                  Add the diced veggies & sauté for 2-3 minutes. 

                  Now add the stock & simmer for 2 minutes.  

Add the tomatoes & tomato paste. Simmer till the veggies are soft.

Add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt & pepper. Simmer for 1-2 minutes & switch off the flame. 

      Ladle into soup bowls & serve, garnished with grated cheese.

Tortang Talong (Eggplant Omelet - Filipino style)

 

          Tortang Talong is a very common Filipino style eggplant omelet that is traditionally served for breakfast in the Philippines. This is a very quick recipe and one can also enjoy it as a brunch, snack, lunch / dinner or as a lunch box meal. It is also served on a bed of rice, accompanied with greens and soya sauce. 

          This simple recipe has very few ingredients, where the eggplants are first roasted on an open flame till it is charred. Then skin is then peeled, dipped in beaten egg and pan fried. Some chopped mixed veggies are added to enhance the flavour. So check out a quick step by step pictorial recipe to prepare this yummy and wholesome dish. 

• 2 long eggplants 
• 2 eggs
• pinch of salt
• pinch of pepper powder
• pinch of red chili flakes
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 green chili, chopped
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. oil

          Wash, rinse and wipe dry the eggplants. Prick them with a fork and roast them on an open flame till it is well charred. Cool and peel the skin off. Give it a flat shape with the help of a fork. 

           In a large flat bowl, whisk the eggs, salt, pepper and red chili flakes. In another bowl, mix together the chopped onion, tomato, green chili and coriander leaves. 

          Heat a 1 tbsp. of oil in a pan. Dip each roasted eggplant into the egg mix and carefully place it on the pan. Sprinkle some of the mixed veggies over it and shallow fry for a minute till one side is done.

          Carefully, turn it over and cook the other side too. Similarly, pan fry the other eggplant. Serve with sauce and/or on a bed of rice for breakfast, snack or as a meal.

                                Wash, rinse & wipe dry the eggplants. Prick them with a fork.

                                   Roast them on an open flame.....

                                  ..... till it is well charred.

                        Cool & peel the skin off. Give it a flat shape with the help of a fork. 

                          In a large flat bowl, whisk the eggs, salt, pepper & red chili flakes. 

                      Heat a 1 tsp. of oil in a pan. Dip each roasted eggplant into the egg mix 

                      & carefully place it on the pan. Sprinkle some of the mixed veggies over 

                      it & shallow fry for a minute till one side is done.

                                  Carefully, turn it over & cook the other side too. 

                        Serve with sauce for breakfast, brunch, snack or as a meal with rice.

Filipino Chicken Adobo

 

          This Classic Filipino style Chicken dish is unbelievably very easy and quick to make. It is a sort of a stew where the chicken pieces are marinated in soy sauce-vinegar-sugar concoction along with garlic, pepper and bay leaves. It is then pan fried and cooked along with the marinade till it is fork tender. It pairs well with steamed rice as a perfect weekend lunch. So check out a step by step pictorial recipe to prepare this yummy and flavorful dish.

          Chicken Adobo is considered as the National Dish of the Philippines. It is a very simple and an hearty stew. It is a savory, sweet and tangy preparation. 

          Try out this recipe when you do not want to spend too much time in the kitchen and you want something quick and simple. 

          It is a one-pot comfort meal that gives you great satisfaction. You need just a handful of ingredients for this recipe. In fact, I am glad that I have discovered this dish as it has become one of my favorite - so simple, delicious and comforting.

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. 

          Switch off the flame and garnish with chopped spring onion. Serve with rice and a lemon wedge for some extra tang. 

                     Marinate the chicken with the ingredients mentioned under MARINATION,                                     overnight or for a minimum of 4-5 hours.

                     Heat 1 tbsp. oil in a pan & pan fry the marinated chicken till well browned

                     on all sides. Keep aside. 

                           Heat remaining oil and sauté the onion and garlic till light brown. 

                                Add the leftover marinade. However, discard the bay leaves.

                      Then add the fried chicken & water. Cover & simmer till the chicken is 

                      fork tender & the sauce thickens to a desired consistency.

                                  Garnish with chopped spring onion. 

                                 Serve with rice and a lemon wedge for some extra tang. 

Sausage Fried Rice - Chinese style

 

          Check out this quick one pot meal of Chinese style Sausage Fried Rice. This is a very easy and a simple recipe that can be dished out in a jiffy. Any leftover rice can be made use of to prepare this yummy recipe. 

          Minimum of spices goes into it, yet there is no compromise in the taste and flavor. Assorted veggies that is easily available can be added. (For a veg. version, simply skip the sausages). It is light on the tummy and can be enjoyed just as it or with some side dish. So give a quick look at the step by step pictorial recipe to prepare it.

• 2 cups cooked rice
• 2-3 sausages
• 2 tbsp. oil 
• 1 tsp. garlic
• 1/4 cup spring onion (white part), sliced
• 1/2 cup bell peppers & capsicum, chopped
• 1/4 cup frozen green peas 
• 1 tbsp. soya sauce 
• 1 tbsp. chili sauce 
• 1 tbsp. tomato ketchup
• pinch of salt or to taste 
• 1/4 tsp. pepper powder
• 2 tbsp. spring onion (green part), chopped

          Heat oil in a wok and stir fry the sausages till light brown. Keep aside to cool and then slice them diagonally.

          Temper the remaining oil with red chilies, garlic and spring onion (white part). Sauté for a minute.

          Now add the chopped bell pepper, capsicum and green peas. Sauté for a minute more. 

  

          Time to add the cooked rice, followed by all the sauces and pinch of salt. Stir fry for 2 minutes.

          Lastly add the fried sausages and pepper powder. Sauté for a minute and switch off the flame. Garnish with spring onion (green part) and enjoy.

                     Heat oil in a wok & stir fry the sausages till light brown. Keep aside to cool

                     and then slice them diagonally.

  

                        Temper the remaining oil with red chilies, garlic & spring onion (white                                               part). Sauté for a minute.

 

                      Add the chopped bell pepper, capsicum & green peas. Sauté for a minute. 

  

   

                                 Time to add the cooked rice, 

                             followed by all the sauces & pinch of salt. Stir fry for 2 minutes.

  

                   Lastly add the fried sausages & pepper powder. Sauté for a minute and switch

                   off the flame. 

                                   Garnish with spring onion (green part) and enjoy.

Moringa (Drumstick) leaves Rice

 

          Moringa leaves or Drumstick leaves is widely used in many South Indian recipes in the form of dal, dosa, paniyaram, raita, pulao, etc. So if you have any leftover rice, the best option is to prepare this yummy and healthy Moringa Leaves Rice. It can be enjoyed for a quick brunch, lunch, a picnic meal or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this simple and an absolutely flavorful one-pot meal. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. So it is advised to include it as much as possible in our diet. 

          You can also use ghee instead of oil for a nice aroma. Fresh grated coconut can also be added. Apart from leftover rice, this dish can also be prepared with freshly cooked rice too. Both tastes equally good. So Happy Cooking !!!

• 3-4 cups of moringa (drumstick) leaves, washed and drained
• 2 cups cooked rice
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-2 dry red chilies
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 sprig curry leaves 
• 1/2 tsp. turmeric powder
• 1 tsp. dhania powder
• 1 tbsp. sambar powder
• salt to taste 
• 1 tbsp. roasted peanuts 

          Pan fry the moringa leaves for 2-3 minutes. Cool and then grind into a slightly coarse powder. Keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal and chana dal. Sauté for a few seconds till the dals changes colour. 

          Now add the onion, garlic and curry leaves. Stir fry till light brown. Then add all the dry spices and mix well.

          Add the powdered moringa leaves and sauté for a minute. Then add the cooked rice and give it a stir. 

          Sauté for 2-3 minutes and then switch off the flame. Garnish with the roasted peanuts and enjoy. 

                                 Pan fry the moringa leaves for 2-3 minutes.

                                 Cool & grind into a powder. Keep aside. 

                               Heat oil and temper with mustard seeds and dry red chilies. 

                         After it stops spluttering, add urad dal & chana dal. Sauté for a few 

                         seconds till the dals changes colour. 

                              Add the onion, garlic and curry leaves. Stir fry till light brown. 

                                 Then add all the dry spices and mix well.

                                  Add the powdered moringa leaves and sauté for a minute. 

                                  Then add the cooked rice and give it a stir. 

                                  Sauté for 2-3 minutes and then switch off the flame.

                                 Garnish with the roasted peanuts and enjoy.