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.

Dappalam (Mixed Vegetable Stew - Andhra style)

 

          This is a traditional Andhra recipe which also goes by the name of Mukkala Pulusu. It is a very healthy and a nutritious stew type dish with a tempering added to the end product. An excellent accompaniment to hot steamed rice, you can enjoy along with a drizzle of some ghee and roasted papad.  

          It is typically a sweet, tangy and a spicy gravy with lots of veggies thrown in. It is almost similar to sambar, however, without the boiled lentil. So check out a step by step pictorial recipe to prepare this most comforting wholesome dish. 

          Pumpkin, okra, eggplant and bottle gourd are generally added. However, I also used French beans, potato, broad beans and cauliflower according to the availability.

           Commonly prepared in most Andhra households, Dappalam is also considered as a festive dish, especially popular during Sankranti. 

          It is very simple, easy and a quick recipe when you want something comforting to go along with hot steamed rice. However, do not forget to drizzle some ghee over it to enhance the flavour. 

• 3-4 cups of mixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. sambar powder (opt)
• 1 tomato, chopped
• 1 sprig curry leaves
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. roasted chickpea / rice flour mixed with 3/4 cup water
• 1 tbsp. sugar / jaggery
• 2 tbsp. coriander leaves, chopped

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 2 dry red chilies
• 1 sprig curry leaves

          In a kadai / deep pan, add all the chopped veggies (except, okra and eggplant), water, salt and turmeric powder. 

          Bring it to a boil and simmer, covered, for 5-6 minutes or till the veggies are 70% cooked.

          Now add the okra, eggplant, tomatoes, tamarind water and curry leaves, followed by the red chili powder, sambar powder, chickpea flour slurry and sugar. 

          Mix well and continue to simmer, covered, till all veggies are perfectly cooked. When done, garnish with coriander leaves.

          Tempering - In another small pan heat oil and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chilies. Allow it to splutter.

          Then add the slit green chilies, curry leaves and asafoetida. Sauté for a few seconds and then pour this tempering over the prepared Dappalam. Serve with hot steamed rice. 

                       In a kadai / deep pan, add all the chopped veggies (except, okra and 

                       eggplant), water, salt & turmeric powder. Bring it to a boil & simmer, 

                       covered, for 5-6 minutes or till the veggies are 70% cooked.

                         Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, 

                                  followed by the red chili powder, sambar powder,

                                 the chickpea flour slurry 

                        and sugar. Mix well & continue to simmer, covered till all veggies are

                        perfectly cooked. 

                                 When done, garnish with coriander leaves.

                          In another pan heat oil & temper with mustard seeds, cumin seeds,

                          fenugreek seeds and dry red chilies. Allow it to splutter.

                     Then add slit green chilies, curry leaves & asafoetida. Sauté for a few 

                      seconds.

                                  Pour this tempering over the prepared Dappalam.

                                  Serve with hot steamed rice. 

Lemony Vegetable Soya Stew

       
         Now that Diwali is over, how about some detoxification? So here is an absolutely healthy and a nutritious stew / broth with the goodness of some mixed veggies, soya chunks and boiled lobia. Enjoy this simple meal either for lunch / dinner with a dash of lime. You need nothing else. Light on the stomach, it is a soul satisfying meal. So check the step by step guide pictorial recipe to prepare it.

• 3 cups chopped mixed veggies, cubed (Carrot, green papaya, beans, green peas, bottle gourd, etc)
• handful of soya chunks
• 1/2 cup boiled lobia
• 1 lemongrass stalk
• 1-2 green chillies, slit
• 1 tbsp. olive oil
• 1 tsp. garlic, chopped
• 1 onion, sliced
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin  powder
• 1 stock cube
• 1 tbsp. oats
• 1 tsp. lime juice

          Heat oil and saute the garlic till light brown. Then add the onion and continue to fry till light brown in colour.

          Add all the chopped veggies, turmeric powder, cumin powder, lemongrass, stock cube and green chilies. Fry for two minutes on high flame.

          Add 1 1/2 - 2 cups water, salt, soya chunks and oats. Pressure cook for one whistle. When done, add the lobia. Mix well and serve with a dash of lime for a healthy and sumptuous meal.


          

                  Heat oil & saute garlic till light brown. Add onion & fry till light brown.

                                Add all chopped veggies, the stock cube, followed by.....

                  turmeric powder, cumin powder, lemongrass & green chilies. Fry for two 
                  minutes on high flame.

                              Add the soya chunks,

                               1 & 1/2 - 2 cups water, salt and oats. 

                               Pressure cook for 1-2 whistles. 

                               When done, add the lobia. Mix well.

                               Serve with a dash of lime for a healthy & sumptuous meal.

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.

Thai Green Vegetable Soup

             This is a very refreshing and a light soup in Thai style. I have used Thai green curry paste, kaffir lime leaves, galangal (Thai ginger), lemon grass along with lots of different veggies, coconut milk and some vegetable stock. For a non-veg. version, boneless chicken along with chicken stock can be added.

              This aromatic soup is a perfect meal in itself for weight watchers as it has all the goodness of vegetables. For more variations, you can add noodles, prawns, mushrooms, baby corn and broccoli too. The list is endless.       

• 2 cups cubed vegetables (broad beans, bottle gourd, green papaya, french beans, carrots, radish & onion)
• 1/2 cup green peas
• 1 tbsp. olive oil
• 1" galangal, sliced
• 1 fresh chili, slit
• 2 tbsp. Thai green curry paste (store bought)
• 3 cups vegetable stock / water
• 8-10 kaffir lime leaves
• 1 lemongrass stalk, cut  into 3 pieces
• 1/2 cup thick coconut milk
• salt to taste
• 1/2 pepper powder or to taste
• coriander leaves, lime leaves & fresh chilies to garnish

          Heat oil in a pan and sauté the Thai green curry paste on a low flame for a few seconds. Add all the chopped vegetables, lime leaves, lemon grass, galangal, green peas, fresh chili, stock, salt and pepper powder.

          Pressure cook for 1 whistle. When cool, discard the galangal, lemongrass and lime leaves.

         Just before serving, add the coconut milk and heat through and serve in individual soup bowls, garnished with chopped coriander leaves, lime leaves and fresh chilies.