Veg. Tom Yum Soup

 

           This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves and lemon grass thrown in for some lemony flavor. You can go ahead and add many more veggies, pasta and boiled grains for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. 

• 1/2 cup long beans, cut into 1" thick pieces
• 1/2 cup carrots, cut into 1" thick pieces
• 1/2 cup broccoli florets
• 2-3 tbsp. tom yum paste
• 5-6 kaffir lime leaves
• 2 lemon grass stack, crushed
• 1/2 cup noodles
• salt to taste
• 1/2 cup Enoki mushrooms
• 1/2 cup white part of the spring onion, cut into 1" pieces
• 1 spring onion (green portion) sliced

          Add the tom yum paste, salt to taste, kaffir lime leaves and lemon grass to a litre of water and mix well. Bring it to a boil. 

          Add the long beans, carrots, broccoli and noodles. Simmer for 2 minutes. Then add the mushroom and the white part of the spring onion. Simmer further for a minute more. 

          Switch off the frame and garnish with chopped spring onion. Serve in individual bowls for a healthy light meal along with some grilled delicacies.

Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids. 

Tom Yum Vegetable Soup

          This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves thrown in for some lemony flavour. You can go ahead and add many more veggies, pasta, boiled grains or noodles too for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup beans, sliced
• 1/2 cup carrots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup peas
• 1 spring onion, sliced
• 1/2 cup baby corn, sliced
• 1" ginger, sliced
• 5-6 kaffir lime leaves
• 1 vegetable stock cube
• 1-2 green chili
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Pressure cook all the above mentioned ingredients (except coriander leaves), along with a litre of water for one whistle. When done, discard the lime leaves.

          Garnish with coriander leaves and serve in individual bowls for a healthy light meal along with some grilled delicacies.

                                Slice all the veggies.

                       Pressure cook all ingredients (except coriander leaves), along with a 
                       litre of water for one whistle. 

                                 Discard kaffir lime leaves.

                  Garnish with coriander leaves & serve for a healthy light meal with some
                  grilled delicacies.

Moroccan Vegetable Tagine

          This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Hence the name "Vegetable Tagine". This is the first time I am trying and found out that it is very easy to cook. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some spices mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam.

          The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapati for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you. So if you are able to get a Tagine, go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
• 2 small salad radish, sliced
• few broccoli florets
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. zaatar powder
• 1/2 tsp. sumac powder
• 1 tbsp. coriander leaves, chopped
• 3-4 tbsp. olive oil
• 2-3 fresh whole green / red chilies (opt)
• few strands of saffron
• 1 cup water
• few olives, sliced 

          In a bowl, mix together ginger, garlic and all the dry spices along with olive oil . Keep aside.

         Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.

          Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.

          Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water. 

          Cook, covered on low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.

                               Place tomatoes & onions placed at the bottom of the Tagine bowl.

                 Then place the broccoli in the centre. Yam, tapioca, sweet potato & green 
                  plantain all round it.

                                Next place eggplant & broad beans on the sides.

                          Then radish in the centre with assorted bell-peppers on the sides.
                                        

                                Some sliced tomatoes on the sides.

                 Make a paste with ginger-garlic paste, salt, turmeric powder, red chili powder,                                   roasted coriander-cumin powder, zaatar powder, sumac powder & olive oil.                                  

                                  Drizzle spice mix all over the veggies.

                    Sprinkle coriander leaves & saffron. Place fresh chilies over the veggies.

                                  Close with the lid.

                                 Cook, covered on a low flame for 30 minutes. 

                                The end product.......Yummy Vegetable Tagine.

                                 Serve, garnished with sliced olives.

Mixed Vegetable Broth

          This is a healthy and a nutritious soup which is light on the stomach but helps satiate your hunger pangs. It has the goodness of whole lot of veggies like green papaya, yam, broad beans, tapioca, eggplants, green plantain, sweet potato, etc. 

          More veggies can be added to this delicious one-pot meal. I had to make with whatever was readily available. We usually have this hearty soup for dinner along with some bread sticks.

• 1 cup each of cubed yam, sweet potato, tapioca, broad beans, eggplants, green papaya, green plantain
• 1 tbsp. olive oil
• 1 tsp. garlic. chopped
• 1 onion, sliced
• 3 cups broth
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. pepper powder
• 1 tsp. tomato paste
• juice of 1/2 lemon or to taste
• 1 tbsp. coriander leaves, chopped 
• pinch of red chili powder (opt)

          Heat oil in a pan and sauté the garlic till it changes colour. Then add the onions and sauté till translucent.

          Add rest of the veggies, salt, turmeric powder, pepper powder, tomato paste and the stock. Pressure cook for 1 whistle.

          Add lemon juice and serve, garnished with coriander leaves and a sprinkle of chili powder.