SPICY EGG MASALA 1

LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!

SPICY EGG MASALA 1

THAI RED CURRY BEE HOON SOUP

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Soups are healthy and filling and can serve as a quick meal when you are in a hurry. Bored of your regular meals? Hmm.. then this soup is perfect for you.It can be whipped within 20 mins if u have all the ingredients at home and can adjust the recipe to suit your palate.You can add any vegetable or meat of your choice. I am sharing a vegetarian version with you today.

I was excited when the theme was decided for this week .My Contribution for #91st #Foodiemonday #Bloghop theme #20minrecipes. I am looking forward to all the recipes which my fellow bloggers will share.

Recipe for Thai Red Curry Bee Hoon Soup:

1Cup=250 ml

Ingredients:

1 Tbsp Organic Thai Red Curry paste(Mekhala Brand)

10 Snow Peas

1/4 Cup Green Peas

1/2 Cup Cooked Beehoon

Salt to taste

1/4 Tsp  Olive Oil

1.5 Cup Water

1Tbsp Coconut Milk

400 Gms Canned Lentils

 

Method:

Heat Olive Oil in a wok. Add the snow peas and green peas and saute on medium flame for 3-4 mins. Now add the thai red curry paste and mix well.Add the canned lentils and  water and allow it to simmer on medium flame for about 5 mins. Once done add the cooked beehoon ,coconut milk and salt to taste. Keep it on medium flame for about 2-3 mins.Switch off the flame.

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Sprinkle some black pepper or sliced red chillies  and serve hot.

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Enjoy!!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

SPINACH AND MACARONI SOUP(DAIRY FREE)

Warm soups are soul comfort food during the cold winters. Soups are of two types Clear Soup and Thick Soup.There are different varieties of soups.On some lazy weekends I love to have warm soups that is a complete yummy and nourishing meal in itself.Today i will be sharing a healthy and yummy recipe which be prepared in just 20 to 25 minutes.This is one of the healthy soups.

My contribution to our 65th #Foodiemonday #Bloghop Theme  #Soups is this yummy Spinach and Macaroni Soup.This is dairy free, yet so creamy and yummy.

Ingredients:

300 Gms Fresh Spinach (washed and roughly chopped -i have used the stems too)

1 Medium Size Potato peeled and finely chopped

1 Onion medium sized chopped

1 Garlic clove crushed

1 Tsp Black Pepper Corns

1 Tsp Olive Oil

Some Red Chilli flakes for garnish

Salt to taste

1/2 Cup Macaroni cooked as per the instructions on the packet

Croutons:

I have used Store bought Sprouted extra fine Grain bread. Remove the sides of the bread slice. Cut it into pcs and roast it on a pan with just one tsp oil. I have not used oil to deep fry .It is completely your choice if you want to fry.

Method:

Take a heavy bottom pan , warm the olive oil on medium flame.Add pepper corns and slightly roast . Crush the garlic . Add the crushed garlic ,chopped onion and cook until the onions turn golden brown.

Once done add the roughly chopped Spinach and finely chopped potatoes.Keep stirring until the veggies are lightly roasted.Add about 180 ml water.Do not add more water as the soup will not be creamy then.Let it cook for about 20 mins. You can add more water if you feel the potatoes are uncooked.The Potatoes were cooked and i have not added extra water.

Allow it to cool. Blend it to a thick creamy paste in a blender. You can water if you feel the soup is thick.You may adjust the consistency as per your taste.

Add the boiled Macaroni to this nice creamy Soup. Sprinkle some salt as per taste. Garnish with Chilli flakes and croutons and serve warm.

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Enjoy !!!!!!!!!!!!!

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SPICY EGG MASALA 1

MIX VEGGIE SOUP

Autumn or Fall is the season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November.While most foods are harvested during the autumn, foods particularly associated with the season include pumpkins (which are integral parts of both Thanksgiving and Halloween) and apples, which are used to make the seasonal beverage apple cider.

As a part of our 64th #Foodiemonday #Bloghop theme #FallRecipes my contribution is this yummy Mix Veggie Soup which is perfect for this weather.

Recipe for Mix Veggie Soup:

100 Gms Butternut Squash cut into pcs

8 Brussel Sprouts cut into halves

50 Gms Enoki Mushrooms

2 Tsp Roasted Sunflower Seeds

1/4 Tsp Coarsely Ground Pepper Powder

Salt to taste

4 Pcs of thinly Sliced Baby Radish

1/4 Tsp Chilli Flakes

1/2 Tsp Oil

Recipe:

Peel the Butternut Squash and cut it into pcs. Take a heavy bottom pan and add 1/2 cup of water. Throw in the Squash pcs and let it cook on medium flame for 15 to 20 mins  .Once done allow it to cool . Blend  it  into fine paste. Keep it aside.

Take a wok. Add 1/2 tsp of oil. Throw in the chopped brussel sprouts and Enoki mushrooms. Add the chilli flakes and coarsely ground pepper powder and roast it on medium flame. Do not overcook. I love crunchy brussel sprouts.Add salt and mix well.Keep it aside.

Pout the squash mixture in a soup bowl.Garnish with roasted brussel sprouts and enoki mushroom mixture.Garnish with roasted sunflower seeds and diced baby radish.

Enjoy this yummy and healthy soup at the comfort of your home while you enjoy this beautiful weather.

Enjoy!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

Clear Veggie Soup

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Soups are an integral part of my diet. I make it everyday for my family. A soup loaded with Veggies  is yummy and nutritious. My kids love to have it and I am glad as they don’t whine to eat the veggies.It takes very less time to prepare. Recipe For Clear Soup:


1 Tomato chopped into medium size pcs
1/2 carrot cut into medium size pcs
1 onion cut into medium size pcs
Asparagus 3 nos cut into 1″pcs
1/2 bell pepper cut into medium size pcs
3 pcs of cucumber
1/4 cup corn kernels
A little ginger grated(optional)
1 garlic pod chopped finely.
(optional).

Take a thick bottom vessel and add 3 glasses of water(big glass).Add all the above mention veggies.Boil them till the water level reduces to half.Sprinkle some salt and pepper and enjoy the soup.

It is very easy ,healthy and yummy.