Vegetable Soup

Vegetable Soup with egg drops

 “The best thing one can do when it’s raining is to let it rain.”- Henry Wadsworth Longfellow

Welcome the Monsoon with cup of warm soup, how romantic is that to sip through the soup sitting at window side watching those droplets of rain touch the ground and enjoy earthy scent of rain. Oh! I would love to dance in rain, poor me it’s still summer here.

   It started to rain back home this recipe is dedicated to welcome monsoon which has just blossomed at my home country. It reminds me of the days I danced with cousins on terrace, locked up by mom, got reproved and and fell sick. But nothing like be a kid again and dance with joy forgetting everything for a while isn’t something everybody can do as it’s said, some people can feel the rain others just get wet.

  Coming to recipe it is very simple, vegetable stock/broth is all you need to have in hand. Simmer and cook any of your stocked veggies in refrigerator stems of herbs/broccoli can also be used. Season the stock and add lightly beaten egg, that’s it done. Happy cooking!

Ingredients

2 cups vegetable stock

3 garlic cloves, minced

2-3 tsp olive oil/veg oil

1 tsp black pepper powder

2 tbsp corn starch

Coriander leaves

1 large egg

½ lime juice (about 1 tsp)

Salt to taste

 Directions:

Step 1: Beat the egg slightly, dilute corn starch and set aside.

Step 2: Heat oil in a sauce pan, saute garlic in low heat. Add stock, salt, pepper powder and bring it to boil.

Step 3: Add cornstarch, stir and cook to desired consistency. Add slightly beaten egg stirring continuously and let it boil for 2 minutes and turn off.

Step 4: Garnish with coriander and black pepper powder, serve!

Note:  

• Adjust seasoning according to taste.
• For vegetarian and vegan version skip egg, serve with croutons

For stock I pressure cooked stems of coriander and broccoli, beans, carrots, green peas with two pinches chili powder and pinch of salt. Used stock without discarding carrots.

Kompot/Plum fruit juice

Kompot-Refreshing cold drink for a hot day

With summer all around we need lot of refreshing drinks to beat the heat. Here in Middle East with temperature of 42-45 C all day which continues for month’s fresh fruit drink is a must to keep hydrated. Saying so, I don’t say no to fresh fruits/drink anytime of the year. Rejuvenate your body with this simple homemade Plum fruit drink/Kompot.

    Kompot is alcoholic free cold drink made of fresh fruits. It is popular in Russia, Originated in Eastern Europe. I simply love this rustic drink for the luscious color it gets from boiling plums! Yes, it’s 100 percent natural- no added colors, no fermentation. Boil the plums with double the quantity of water simply (1:2) and add sugar according to taste. Chill and serve.

Ingredients:

1 litre water

500 gm Plums

4-5 tbsp sugar

Directions:

Step 1: Wash plums, cut into slices, discard the pits.

Step 2: Bring water to boil.

Step 3: Add Plums and cook for 10 minutes in medium low.

Step 4: Add sugar and simmer for 10 minutes. Switch off and allow it to cool.

Step 5: Once cooled, chill in refrigerator for 4 hours or more. Strain and serve or as is. Enjoy!

Note: 

Blueberries can be added for rich color.

Serve with ice cubes (optional)

Chilli Prawns/Shrimps

I was inspired by a friend who had this recently on her birthday at restaurant and she described the taste so well that I actually felt the taste in my mouth. After a little online research and considering hubby’s opinion, who is a big fan of sea food prepared this dish and it was beyond heaven! Ah, those Spicy, Crunchy bites disappeared in no time and we both loved eating it.

       

      It's easy to prepare gets done in less than 20 minutes. Sea food lovers must try this. Though am not big on sea food loved these bites. Recipe is sure to please kids and grown ups. So let’s get cooking, hope you will enjoy!

Ingredients:

For frying

250 gm shrimps/Prawns (peeled and deveined)

1 tbsp rice flour

Oil for deep fry

1 tbsp vegetable oil

2 cloves garlic minced

2 green chillies, slit

1 medium onion, cubed

½ tsp pepper powder

1 tsp chilli powder

2 tbsp soya sauce

2 tsp corn starch

Coriander leaves

Salt to taste

Directions:

Step 1: Heat oil in small wok for deep frying. In a bowl mix rice flour, 2 pinches salt, ½ tsp chilli powder and deep fry until crispy (3-4 minutes in medium heat) and set aside. Mix cornstarch with ¼ cup of water.

Step 2: Heat 1tbsp oil in a pan or you can use same pan transferring excess oil, add minced garlic and saute. Add green chillies, onion and sauté for 2 minutes. 

Step 3: Add pepper powder, chilli powder, salt, soya sauce sauté it. Add corn starch, shrimps and sauté until well coated in sauce and turn off. Garnish with coriander and serve with lemon wedges.

Note: 

• This can be served also with noodles
• As I always say spices can be adjusted based on your spice level
• Garnish with coriander leaves/spring onion
• Green bell pepper can be added, add along with onions.
• Make salt adjustment carefully as it is used twice and soya sauce is also used

Egg dum Biriyani

Ingredients:

4 tbsp oil

2 tsp ghee (clarified butter)

2 medium size onions, chopped lengthwise

2 green chilies, roughly chopped

2 tsp garlic paste, 1 tsp ginger paste

3 tbsp tomato sauce

¼ cup coconut milk

Whole spices (3 green cardamom, 2 cinnamon sticks, 1 star anise, 3 coves, ¾ tsp cumin,)

2 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala

Few saffron strands (soak in tbsp milk)

Salt to taste

For rice

2 cups basmati rice

1 bay leaf

1 large potato, cubed

For Marinating

4 hardboiled eggs

2 tsp lemon juice (1/2 lime)

2 pinches turmeric

Directions:

Step 1: Cook rice with 6 cups water in a pot with salt, potatoes and bay leaf until 70 percent done and strain, spread on a plate and set aside potatoes separately. Soak saffron in 1-2 tbsp warm milk for few minutes.

Step 2: Shell out eggs, make slits, apply salt, turmeric, lemon and set aside. 

Step 3: Heat oil in a thick bottom wok, add whole spices let it splutter, add chopped onions and fry till translucent, add green chillies, ginger garlic paste, sauté till raw aroma vanish.

Step 4: Add chili powder, coriander powder, eggs, potatoes and sauté until well coated. Add tomato sauce, coconut milk saute, cover and simmer for 3-4 minutes. Add garam masala and adjust salt and switch off.

Step 5: Take out 2/3 rd of egg masala, spread a layer of rice (half) to the same wok on the masala, then 1/3^rd masala followed by rice(remaining rice) again finally with masala, add saffron, sprinkle saffron milk, ghee and seal. Transfer wok on to thick skillet and simmer for 5 minutes. Switch off and let stand for another 3 minutes. Enjoy!

Note: 

As I always say spices can be adjusted based on your spice level

Puri for paani Puri

Puri is South Asian fried bread, There is a bit confusion between Poori and puri, they are completely different from each other and pronunciation also differs. Poori is soft thick bread made from all-purpose flour/wheat flour. These deep fried soft, fluffy and thick pooris are served with chutney (condiment) and curry.  

     Puri is also fried bread but it is crispy and very thin used for making of Chaats/snacks. Picture below is the puri made for Paani puri/golgappa/Masala puri(Indian street food).

For recipe of filling and paani click on the link Paani Puri

Ingredients:

½ cup semolina

¼ cup all-purpose flour

2 pinch baking soda

1 tsp oil

¼ tsp Salt (adjust to taste)

Water as needed

Oil for deep frying

    

Method:

Step 1: Mix all the ingredients well except water.

Step 2: Slowly pour water little by little to make the soft firm dough. It is little softer than chapathi dough, knead for 2 to 3 minutes, cover with damp cloth and set aside for 10 minutes.

Step 3: Knead the dough again, divide into 4 equal parts and roll out into thin flat discs (like chapati but thinner than chapati) It can be done without dusting the work top with flour.

Step 4: Using cookie cutter cut them in small circles and again keep them covered until you fry.

Step 5: Heat oil in wok in medium high. Oil should be hot enough to puff up puri’s instantly. Check with one puri then fry in batches.

Step 6: Gently tap the puris in oil it helps to puff up then flip over and fry other side.

Transfer to kitchen towel, let it cool and enjoy with paani and potato filling.

Note:

 Keep the dough covered until it is fried.

Avoid using flour to roll out, the consistency of dough should be such that it shouldn’t stick to work top.

Black Forest Cake

I thought cake is not my cup of coffee until I started baking. I tell you it is very simple if measurement and timings are carefully followed. Make cake at home at your convenience and surprise your loved ones with touch of your love then the store bought and what so good about it is fresh!

Prepare two cakes or bake one cake of about 3 inch then slice it carefully into two halves it can be done either way then sprinkle sugar syrup and assemble with whipping cream. For decoration I used grated dark chocolate and top it off with cherries. Soak the cake well in syrup to make it really wet and moist. I admit mine needed some more. Let’s make this heavenly cake so here it is,

Ingredients:

½ cup cake flour

¼ cup cocoa powder

½ tsp baking powder

½ cup caster sugar

3 large eggs

3 tbsp milk

2 tbsp butter (melted)

2 tsp vanilla

For syrup

¼ cup sugar

¼ cup water

Cherries

For whipping cream

1 cup whipping cream

2 tsp sugar

Dark chocolate grated(optional)

    

Method:

Step 1: Sift flour, cocoa, baking powder, vanilla and mix and set aside.

Step 2: Beat the eggs in a large bowl, add sugar, butter, milk, and whisk everything together using hand whisk till fluffy.

Step 3: Fold in the dry ingredients to the egg mixture and cut and fold until combined, don’t overdo, bubble in the mixture is the indication of good batter.

Step 4: Grease and dust the cake pan. Pour the batter to the pan and bake for 20 minutes in 180 c or till the tooth pick inserted comes out clean.

Step 5: Mean while lets prepare syrup, dissolve sugar in water (soak cherries in water for few hours or overnight) bring it to boil and turn off. Let it cool.

Step 6: Chill hand whisk and large bowl in refrigerator for 30 minutes or more. Pour the cream into the bowl and start to whisk in full speed until stiff peaks are formed.

Assembling

1. Cut the cake horizontally into two equal halves.
2. Place the flat one on top.
3. Prick the cake gently with fork then sprinkle syrup all over on the other half (about 3 tbsp)
4. Spread whipped cream on top of it .
5. Place the divided cake, sprinkle syrup, spread cream and cover the sides and decorate with grated chocolates or chocolate swirls and cherries.
6. Serve chilled. Enjoy!

Note:

I used 1 tbsp oil and 1 tbsp butter in the recipe.

Cake has to be soaked with syrup well.