Tuesday, 14 November 2017

Coriander Lemon Soup

We are now well and truly into winter season. The temperature has dropped, the days are shorter and yes, suddenly salad does not seem like such an appealing one ๐Ÿ˜‰ Now it’s time to bring on some soup ! Soup is very commonly made in every household during the winter. It is comforting, easy to prepare and filling too. Soup can warm the chill of a cool winter day and fill your kitchen with an inviting aroma.





The most healthful, nutritional soup uses a basic stock, a lean protein source (lean meat, fish or legume) and a variety of vegetables. You may surprise to know that not only soups are a great option nutritionally, but certain types of soup have also been proven to help in weight loss. In particular, vegetable based soups are nutritionally great as we can get lots of key nutrients including vitamins and minerals for relatively few calories. Mainly homemade soups are the best option. As a result we can control the type and amount of vegetables that we use to make our soup as well as choose to use preservative free stocks.




    In winter season, we can easily get lots of green vegetables including leafy ones. So how about a soup using some leafy greens !!! yes, I am choosing the coriander leaves along with some tangy flavors from lemon to make a soup as Coriander Lemon Soup. It is very simple with easily available ingredients at home. This soup may look thick or clear. But I have opted for a medium consistency, neither too thick nor as a clear one. Basically this has a tangy flavor which comes from lemon juice and also I have used some finely chopped vegetables like cabbage and carrot. But these additions are totally optional.





    The coriander lemon soup is a super healthy soup as it doesn’t use any sauces. Only by addition of vegetable stock along with coriander and some nutritious vegetables this soup becomes so refreshing one. This tangy hot soup can be a filling afternoon snack or an entire lunch or light evening meal as well. So enjoy this winter season by preparing this coriander lemon soup to keep your body warm. Below is the step by step method of preparation of this delicious and tangy coriander lemon soup.





    Preparation Time : 10 mins  |  Cooking Time : 10 mins 


    Ingredients :        

    Ingredients
    Measurements
    Coriander leaves (finely chopped)
    3 tbsp
    Cabbage (finely chopped)
    2 tbsp
    Carrot (finely chopped)
    2 tbsp
    Onion (finely chopped)
    2 tbsp
    Garlic (finely chopped)
    1 ½ tsp
    Green chili (finely chopped)
    1 ½ tsp
    Vegetable stock
    2 ¼ cup
    Cornflour
    1 ½ tsp
    Lemon juice
    ¾ tbsp
    Oil
    1 tsp
    Water
    2 tbsp
    Salt
    As needed


    Method :
    1. In a wok, heat oil over medium heat.
    2. Add chopped green chilies, garlic and saute a bit.
    3. Next add chopped onion and saute till translucent.
    4. Then add finely chopped carrots, cabbage and cook for 1 minute.
    5. Next add 2 tbsp chopped coriander leaves, vegetable stock and salt. Mix everything well and cook for 3-4 minutes, stirring occasionally.
    6. Meanwhile in a small bowl mix cornflour with water well and add to the pan. Keep stirring so that no lumps'll form.
    7. Cook for another 2-3 minutes.
    8. Finally add lemon juice, give a stir and turn off the heat.
    9. Now take rest 1 tbsp chopped coriander leaves in the serving soup bowl, pour the soup over and serve immediately !




    Notes :

    • Carrot can be omitted.
    • Depending upon the desired soup consistency, amount of cornflour-water mixture varies. You can also omit the addition of cornflour.
    • Normal water can be used instead of vegetable stock. If so, then you may add 1/2 tsp pepper powder along with salt.


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    This Coriander Lemon Soup is contributed for 36 Healthy Wellthy Cuisines where the theme is 'Winter Soup'. Here are few more recipes contributed by our members as chicken chili bean soupvietnamese noodle soupraw papaya clear soup.

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    Monday, 13 November 2017

    Pudina Sabudana Khichdi | Mint Tapioca Pilaf



    Khichdi / Khichri / Khechidi !!

    After reading above line, you may either like it or make faces at it like how kids do ๐Ÿ˜‰
    Well, the khichdi is an Indian version of culinary comfort which is basically made from rice and lentils. The term Khichdi is derived from Sanskrit word 'khiccฤ' which means a dish of rice and legumes. In Indian culture, khichdi is considered to be one of the first solid food that babies feed. Khichdi is a wholesome, nutritious, healthiest food in India and yes, it is prepared in each and every house of Indian subcontinent.





    Khichdi is the best option while feeling sick and needing some light food. Eating khichdi is very beneficial for overall health. This dish has various health benefits since it is a wholesome meal, easy to digest, gluten free as well. The dish khichdi is versatile one, but supposed to be cooked in a single simmering pot for each version. The dish is widely prepared in many Indian states like Odisha, Bengal, Maharashtra, Rajasthan, Gujarat. The most common vegetables used in khichdi are potato, green peas, cauliflower etc. Khichdi is commonly served as it is or with any choice-able side dish like pickles, kadhi, papad etc.





    In my home state Odisha, this dish is named as Khechidi. There are varieties of khechidi in Odisha like adahengu khechidi (ginger-asafoetida khichdi), muga dali khechudi (moong dal khichdi) etc. Adahengu khechidi is a popular dish in the Jagannath Temple,Puri as well. I will share another post regarding this adahengu khechidi soon on my blog. Well, this Monday the theme for Foodie Monday Blog Hop is decided as 'Khichdi'. So I have prepared sago or sabudana khichdi, but added a pudina or mint flavor to the plain sabudana khichdi. Do try must this twisted version of sabudana khichdi during fasting days.


     Foodie Monday Blog Hop

    Sabudana khichdi is usually prepared and eaten most during the fasting days like navratri or any festivals. This is so easy to prepare, but requires some practices to get the perfect texture of the sabudana pearls which results is non-sticky sabudana khichdi. So the key point is with the soaking procedure. Below in the method part, I have mentioned in details about the soaking of sabudana. In sabudana khichdi, the peanuts which are added is the source of protein where as sabudana or tapioca is the rich source of carbohydrate and thus this khichdi is great for a quick boost of energy mainly during fasting. 
    By adding the pudina or mint flavor, the bland taste of the sabudana'll turn into lip smacking one. This pudina sabudana khichdi is lightly spiced. Also it can be an appetizing and filling brunch or snack. The spiciness is due to the addition of green chilies, if preferring for kids then just avoid the green chilies. So lets go in details.


    Preparation Time : 15 mins | Soaking Time : 5 hrs | Cooking Time : 15 mins


    Ingredients :        

    Ingredients
    Measurements
    Tapioca pearl / sabudana (soaked)
    1 cup
    Potato
    1 no.
    Peanut
    2 tbsp
    Mint leaves (tightly packed)
    ½ cup
    Ginger
    1 inch
    Green chili
    2 no.
    Curry leaves
    1 sprig
    Turmeric powder
    ¼ tsp
    Cumin seed
    1 tsp
    Salt / rock salt
    As needed
    Oil
    1 tbsp
    Lemon juice
    ½ tbsp


    Method :
    1. Wash sabudana under normal water 2-3 times or till water appears clear.
    2. Then take sabudana in a wide bowl and add water up to just above the sabudana level.
    3. Keep aside this bowl to soak sabudana at least for 5-6 hours or overnight.
    4. Take mint leaves, green chilies, ginger in a blender and blend to a smooth paste without adding water.
    5. Roast the peanuts in a pan and keep aside.
    6. Now heat oil in pan over medium heat.
    7. Add cumin seeds and allow to splutter.
    8. Next add curry leaves, small potato cubes and turmeric powder.
    9. Mix well, cover and cook over low-medium heat till potato cubes are done.
    10. Meanwhile add mint paste, salt / rock salt to the sabudana bowl and mix everything till well incorporated.
    11. Next add the sabudana mixture and roasted peanuts to the pan.
    12. Mix everything well and allow to cook.
    13. Keep stirring occasionally until the sabudanas are translucent.
    14. Turn off heat, finally add lemon juice and stir gently.
    15. Serve these pudina sabudana khichdi or mint tapioca pilaf warm as it is or with any flavored yogurt, pickles, kadhi or papad !



    Notes :

    • Always use wide bowl instead of deep bowl to soak sabudana.
    • To avoid the stickiness of sabudana, the water level should be just 1/4 inch above the sabudana level for soaking.
    • Green chilies (chopped) can be added directly while adding curry leaves instead of using for mint paste.
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    Monday, 6 November 2017

    Eggless Apple Upside Down Pancake

    Pancake is a thin, flat, circular shape of cooked batter made from milk, flour, egg and butter. These are basically cooked on a frying pan or griddle by the help of butter or any oil. Pancakes can be sweet or savory in taste. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. But in America they are typically considered as breakfast food with butter and maple syrup.





    Actually the shape and structure of pancakes varies at different parts of world. Particularly in India, there are many version of pancake which varies from their taste to the main ingredient used, but each one has prepared without the use of raising agents. Some Indian pancakes are cheela, dosa, appam, uttapam, patishapta, thalipeeth, malpua etc. In France, a thin pancake named as crepe is cooked on one or both sides to achieve a lace like network of fine bubbles. English pancakes are similar to French crepes and Italian crespelle too.





    So how about some egg less pancakes to start a day with some apple and cinnamon flavor !!! Apple upside down pancake is a soft and fluffy egg less pancake topped with a thin slice of apple and the mild aroma of cinnamon. These are perfect Sunday breakfast option. These egg less pancakes are the easiest things to do in a jiffy and the fluffy and lighter texture of pancakes taste so delicious. Here I have used wheat flour for a healthier option. Baking powder is the rising agent in these egg less pancake. Just thinly slice the apple through the core and place over the pancake before flipping. The apple upside down pancake is much kids friendly as well as healthier than the traditional pancakes. While serving, cinnamon powder may be sprinkled over pancakes for that extra flavor of cinnamon. These are served by drizzling honey or maple syrup on top.
    So below is the details method of preparation of these easy, soft, floppy and delicious egg less apple upside down pancake.





    Preparation Time : 10 mins | Cooking Time : 15 mins 


    Ingredients :        

    Ingredients
    Measurements
    Wheat flour
    1 cup
    Baking powder
    2 tsp
    Cinnamon powder
    ½ tsp
    Brown sugar
    1 tbsp
    Milk
    1 cup
    Water
    2 tbsp
    Vanilla essence
    1 tsp
    Oil
    1 tbsp
    Butter (melted)
    2 tbsp
    Salt
    1 pinch
    Apple (medium)
    1 no.


    Method :
    1. Take the apple and rinse well. Thinly slice the apple through the core, that means horizontal slices. 
    2. Soak all the apple slices in salty water (combination for salty water is 1/8 tsp salt per 1 cup water) and keep aside.
    3. In a mixing bowl, take wheat flour, baking powder, cinnamon powder, sugar and salt. Mix well.
    4. Next add milk, water, oil, vanilla essence and melted butter.
    5. Using a hand whisk, gently mix everything. 
    6. Keep aside and allow to rest for 10 minutes.
    7. Heat a nonstick pan. When the pan is heated enough, then simmer and grease the pan with butter.
    8. Pour 1 ladle full of batter (around 4 tbsp) and allow the batter to spread on its own.
    9. When bubbles start to form on top, then immediately place an apple slice (take out from salty water and rinse in normal water before putting on the pancake).
    10. Cook for 1 minute more. Then carefully flip the pancake with a spatula and cook the other side until golden brown.
    11. Transfer to the serving platter, drizzle honey, sprinkle some cinnamon powder if you want and serve as a healthy breakfast !



    Notes :

    • Quantity of sugar depends upon the sweetness of pancakes you desire.
    • Always use fresh baking powder for best result.
    • Do not over beat the batter. The consistency of batter should be thick, but pour-able.
    • The quantity of milk is based on the flour, you may adjust up to 1-2 tbsp milk more.
    • Pancake cooked in low heat comes out so nicely.

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    This 'Eggless Apple Upside Down Pancake' recipe is contributed for 117th Foodie Monday Blog Hop where the theme is 'PANCAKE'.

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    Saturday, 4 November 2017

    Mint Rice-Flour Chakli

    Chakli is a crunchy, spiral shaped, savory snack famous all across India. Typically this is made from a variety of flours which may be only rice flour or rice flour with gram flour or rice flour with black gram / urad dal flour etc. So it has several variations, depending on the types and proportion of flours used. In southern part of India, these chaklis are also named as Murukku which is made without the gram flour.




    Basically the flours and some spices are mixed, then boiling water is added to make a firm dough. Next the dough is kneaded and using a mold, shaped into spiral shape. The shaped dough is finally deep fried in hot oil over medium heat, until it cooks from both sides. Then it is removed from the oil, placed over a tissue paper to cool completely and stored in an air tight container. The chaklis are mostly like pretzel, but instead of having smooth surface these are spiked ones.





    Here, I have added some mint flavors to the chakli where also I have opted to only rice flour. The mint rice flour chakli, a simple green colored spiral savory snack is such a healthy and tasty snack loved by any age group from kids to adults. This is the easiest chakli I have come across. This needs very few ingredients like rice flour, smooth paste of mint leaves, butter and some spices. Also this chakli can be very easily and instantly made with a strong mint flavor.





    The mint rice flour chakli is best suited for between-meals hunger pangs, just take out from air tight container and munch simple as it is or with a cup of tea. Any combination of flour can be opted as mentioned above, though I have just used only rice flour enhanced with mint leaves, sesame seeds, some chili flakes. Red chili or green chili paste can also be used. This tempting twisted version of south Indian chakli is very easy to prepare and a good festive savory dish particularly festivals like diwali.
    So lets go in details.


    Preparation Time : 15 mins | Cooking Time : 25 mins 


    Ingredients :        


    Ingredients
    Measurements
    Rice flour
    1 cup
    Mint leaf (tightly packed)
    ½ cup
    Sesame seed
    ½ tsp
    Chili flake
    1 & ½ tsp
    Butter
    ¼ cup
    Water
    1 cup
    Oil
    For deep frying
    Salt
    As needed


    Method :
    1. First thoroughly clean mint leaves (only the leaves part). Then make a paste of mint leaves in a blender along with little amount of water. Do not add much water, even prefer not to use water to make the paste.
    2. In a mixing bowl, take rice flour. Add the mint paste and mix well, so that a crumble texture will form.
    3. Next add sesame seeds, chili flakes, butter and salt. Mix well.
    4. Add boiled water to this mixture. Give a quick mix using a spoon and keep aside covered for 15-20 minutes.
    5. Then knead it to make a smooth dough without any cracks. 
    6. Take a well greased chakli mold attached with star shaped hole.
    7. Heat oil in a deep pan on medium heat.
    8. Stuff a portion of the dough inside the mold and slowly press in circular motion on a plate lined with plastic sheet till the desired spiral size is reached.
    9. Make 4-5 no. of circular shapes at a time. Carefully slide each one onto the hot oil.
    10. Allow them to cook over low-medium heat on both sides completely without changing it’s color. 
    11. Drain out the chaklis onto paper napkins to remove excess oil.
    12. Repeat to make chaklis from rest of the dough.
    13. Allow to cool completely, then munch these crispy mint flavored chaklis or store in an airtight container for later !



    Notes :

    • Always grease the chakli mold before making chaklis.
    • The dough should be firm, neither soft nor sticky. Otherwise the chaklis'll not shape properly.
    • The temperature of the oil also should be perfect, that means always deep fry the chaklis on low-medium heat. Else on low heat, chaklis'll absorb oil and over high heat, the color of the chaklis'll become dark brown easily.
    • Since only rice flour is used here, so be careful while making the chaklis. Because this flour doesn't have enough gluten inside it.
    • Chili flakes can be avoided if preferring for kids snacks.

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