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.

Chickpea & Pumpkin Soup with Corn & Green Peas

          A bowl of piping hot soup is always welcome on a cold winter night and is just what you need to keep you warm from inside. So come lets enjoy this yummy and hearty soup with the goodness of some veggies like pumpkin, corn, green peas and boiled chickpeas. This one-pot wonder is both nutritious and healthy, loaded with fiber and proteins. 

• 1 cup chickpea (kabuli chana), boiled
• 1 cup pumpkin, chopped
• 1/2 cup corn 
• 1/2 cup green peas
• 2 tbsp. olive oil
• 2 bay leaves
• 1" cinnamon stick
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. dried oregano
• 2 cups stock 
• 1 tbsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and sauté the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.

          Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.

          Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle. 

          When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves. 
          



Note - I have used frozen corn and green peas. If using fresh ones, you can parboil them before adding them to the boiling stock.

Chicken & Veg. Salad

          This is a healthy non-veg salad with the goodness of assorted vegetables and chicken. Make them more colourful and vibrant for a real visual treat. More varieties of veggies, other than what I have used can be added. 

          A little bit of dressing over it will tickle your taste buds. Have this colourful salad as a light meal. They are not only satisfactory but good for weight watchers. Such meal should be adopted for a healthy living. The chicken can be grilled as per choice and added to the salad. 

• 1/2 cup boneless chicken, boiled & shredded
• handful of baby spinach, washed & drained
• 1/2 cup red cabbage, sliced
• I capsicum, sliced
• 1 onion, sliced
• 1 tomato, sliced
• 1/2 cup mushroom, sliced
• salt & pepper to taste
• 1 tbsp. lime juice
• 1 tbsp. +1 tsp. olive oil
• 1-2 fresh red / green chilies, chopped

          Heat 1 tsp. oil in a pan and saute the mushrooms till they turns soft. Drain and keep aside. 

          Now in a bowl, combine all the above mentioned ingredients and toss well. 

          Just before serving, sprinkle salt and pepper powder and drizzle lime juice and olive oil.

Chinese Style Chicken Stir Fry

          This is a very easy, simple and a quick recipe that can be dished out in a jiffy. It is healthy and nutritious as it has the goodness of vegetables and chicken which is a lean meat. Minimum of spices goes into it, yet there is no compromise in the taste and flavour. It is light on the tummy and goes very well either with fried rice, plain steamed rice or noodles. 

• 1 chicken breast, cubed
• 1 capsicum, cubed
• 1 carrot, cubed
• 1 onion, cubed
• 1 tbsp. oil
• 2 pinches of pepper powder
• 2 pinches of garlic powder
• salt to taste
• 1 tsp. corn flour
• 1 tsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Marinate the chicken with a pinch of salt for 10 minutes. Mix the corn flour in 1/4 cup water and keep aside. 

          Heat oil in a pan and stir fry the chicken for 2-3 minutes. Add the veggies, pepper powder and garlic powder. Stir fry for a minute. 

          Add 1 cup water and salt. Bring it to a boil. Cover and simmer for 1-2 minutes. Add the corn flour slurry and stir till the sauce turns slightly thick. 

          Switch off the flame and transfer to a serving dish. Garnish with spring onion and coriander leaves. Serve with hot steamed rice or fried rice.

Sambar Sadam / Rice (South Indian Style)

          Sambar Sadam or Sambar Rice is a classic every day dish from the State of Tamil Nadu. It is almost similar to Bisi Bele Bath of Karnataka. It is a quick fix meal that can be enjoyed for breakfast, lunch, dinner or as a lunch box meal too. It is a very popular menu in any South Indian restaurants. There are various methods of preparing it. 

          This is an instant verison where I have made use of leftover cooked rice and boiled tuvar dal which I simmered with few boiled mixed veggies and all the dry spices. For a diabetic friendly recipe, rice can be easily replaced with oats by following the same procedure. So enjoy this one-pot delicacy with fried / roasted papad, pickle and fried curd chilies. So check out the step by step pictorial recipe to prepare it. 

• 2 cups cooked rice
• 1/2 cup boiled tuvar dal (pigeon pea lentil)
• 1 drumstick, cut into 2" pieces
• 1 small carrot, cut lengthwise
• 1 small radish, cut lengthwise
• 4-5 beans, cut into 2" pieces
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1-2 whole dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. garlic, grated
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar
• 2-3 tbsp. sambar powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 8-10 roasted cashew nuts
• 1 tsp. ghee
• 1 tsp. coriander leaves to garnish

          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies. 

          After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till light brown and then add the chopped tomatoes. Cover and cook till it is mashed. 

          Now add all the dry spices. Combine everything well. Add the boiled veggies, followed by the boiled rice, boiled dal, tamarind water, some more water and roasted cashew nuts. 

           Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee. 

           Garnish with coriander leaves and serve along with papad, curd chilies and pickle. 

                  Heat oil & temper with mustard seeds, cumin seeds, asafoetida & whole
                  dry red chilies. 

                   After it stops spluttering, add onion, garlic & curry leaves. Stir fry till
                   light brown.

                               Add the chopped tomatoes. Cover and cook till it is mashed. 

                                 Now add all the dry spices. Combine everything well. 

                                 Add the boiled veggies, 

                                 followed by the boiled rice, boiled dal, tamarind water, 

                      some more water & roasted cashew nuts. Cover & simmer for 2-3 min.
                      till it is slightly thick. Switch off flame and drizzle some ghee. 

                     Garnish with coriander leaves & serve with papad, curd chilies & pickle. 

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.

Baked Veggie Spring Rolls with Indian Flavours - Fusion Style

          Here are some very easy and delicious crispy Chinese style baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at any in-house party. 

           You can add any of your favourite veggies too. They can also be served as an after school snack for the kids. So do give it a try by checking out the step by step pictorial recipe to prepare it.

          I went out of the beaten track and instead of adding the usual soya sauce, pepper and chili sauce, I experimented with our very own Indian flavours. 

          I added fresh grated coconut, crushed roasted peanuts, roasted gram flour (to absorb the moisture), curry leaves, sambar powder and chili flakes to make it more spicy. 

          I should admit it turned out lip smacking. So go ahead and bring out a different flavour each time you bake these yummy goodies and impress your near and dear ones. 

          Frankly speaking I really enjoyed baking them and equally relished as a tea-time snack. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

• 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
• 1-2 onion, sliced
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1-2 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts, crushed
• 1-2 tbsp. fresh grated coconut
• 1 tbsp. roasted gram flour
• 1 tsp. sambar powder
• 1-2 tsp. red chili flakes
• 1 tbsp. spring onion, chopped
• 10-12 spring roll sheets
• oil to brush

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Sauté till it turns slightly brown.

          Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to sauté for 2-3 minutes.

          Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.

          Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.

          Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet to secure it firmly.

          Brush with some oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.

          Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.








Note-
1.  Defrost the spring roll sheet pack for 1-2 hours. 
2.  While working on them, keep them covered with a damp cloth to avoid drying up.
3.  If you desire a garam masala flavour, then skip the mustard seeds, sambar powder and curry leaves. Instead temper with cumin seeds and asafoetida. Kasuri methi along with garam masala powder can be added here for an intense flavour. 
4.  Best of Luck!!!!!!

                                 Slice all the veggies.

                 Heat oil & temper with mustard seeds. Add garlic & fry till colour changes.

                                Add onions & curry leaves. Sauté till it turns slightly brown.

                                 Then add carrots first & stir fry for a minute. 

                                 Add all veggies & salt. Continue to sauté for 2-3 minutes.

                   Add peanuts, roasted gram flour, coconut, sambar powder & chili flakes. 

                                  Mix well & switch off the flame. Set it aside to cool down.

                    Take one spring roll sheet & place 1-2 tbsp. of the stuffing on one corner 
                    of it as shown. 

                                  Roll it over till the center.

                          Apply some water on either sides & tuck them in from both ends. 

                    Roll over again till the end & apply some more water at the tip of the sheet. 

                Brush with oil & arrange them over a greased baking tray lined with butter 
                paper.

Bake at 180 degrees C. for 18-20 min. Set aside on a wire rack to cool down. 

Garnish with spring onion & then enjoy as a tea-time snack or as an

                          appetizer with sauce, green chutney or any dip.