Vegetable Clear Soup

Hi Friends,
               I know that I am very irregular in posting the recipes but believe me my laptop is giving me a trouble now and then. Secondly now-a-days I am making more of soups and salads for dinner and lunch ..... Just to reduce little weight. ( don't know how far I can follow this diet :p)

Sharing vegetable clear soup recipe with you all, hope you will like it :)                                      

                   
 Ingredients:
1 small onion (finely chopped)
4-5 cloves of garlic (finely chopped)
1/2 sliced red bell pepper (optional)
1/2 cup chopped broccoli
1/2 cup sliced carrot
3-4 beans (1" chopped)
1 bok choy (roughly torn)
1/2 cup chopped cabbage
3 cup vegetable stock or water
1/4 tsp pepper powder
Salt acc.to taste
1 tbsp butter ( I used amul lite)
1/4 cup boiled rice vermicelli (boil as per the instructions given on the pack)
 
                                       

                           
Method:   

• Heat butter in a heavy bottomed pan.
• Add chopped garlic and onion. Saute till onion becomes translucent.

                                           

• Add red bell pepper. Fry for 1-2 mins.
• Now add all the veggies and toss for another 2 mins.

                                           

• Add vegetable stock or water. Bring it to boil.

• Now cook vegetables on low flame for 5 mins.
• Add salt, pepper, bok choy and rice vermicelli.
• Cook for 2 mins.
• Serve hot with chilly vinegar.

                                          

  

 

Soya Chunks (mealmaker) Manchurian Dry

Hi Friends,
             
                Soya bean is rich in Protein, Vegans can substitute Soya chunks with meat. Soya nuggets provide good amount of vitamins, minerals, fibre for growing kids. As it is one of the best source of Omega-3 fatty acids so it helps in reducing the risk of coronary heart disease as well.

Soya bean is available in many forms like nuggets, small chunks and granules. You can make soya in any form like curry, soya keema, dry soya peas, soya chunks with potato (gravy) etc etc......
This time I tried something new with Soya Chunks i.e Soya Manchurian (Dry). Sharing my version of Soya Manchurian with you all, hope you will like it :)

Ingredients:
1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion)  for garnishing
Oil for frying

Method:

• Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.

• Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy. Don't overcook them otherwise chunks will become hard.

                     

• Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.

                     

• Now add red, yellow and green bell peppers. Mix well.

                     

• Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.

                     

• Add salt, pepper powder and ajinomoto.
• Now add soya chunks and mix well.
• Keep on low flame for 5 mins.
• Garnish with chopped spring onion green and serve hot. 

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt 
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

• First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

• Divide the dough into equal portion, make small balls.
• Roll them with the help of a rolling pin. Make thin chapatis out of it.
• Now take a knife and cut the chapati into long thin strips like flat noodles.

• Keep them aside.
• Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

• In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

• Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

• Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

• Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

• Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
• Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

• You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
• Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
• Enjoy.................

Vegetable Man-chow Soup

Hi Friends, 
      Last week was the busiest week for me, my son and hubby both fell sick :( 
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

Ingredients:
1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt acc.to taste
1/4 tsp MSG (Ajinomoto) 
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

Method:

• Heat oil in non-stick pan,  add spring onion whites and  ginger-garlic paste and  saute for few seconds.

• Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

• Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil. 
• Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

• Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

• Garnish with spring onion and crispy noodles. Serve hot.
 

Note: 

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.

Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups. 

You can store these crispy noodles in an air tight container for future use .

  

Vegetable Spring Roll

Hi Friends,
       Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets 
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing: 
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco 
Salt according to taste
1/4 tsp pepper 
A pinch of Ajinomoto
1 tbsp oil

Method:

• Heat oil in a kadhai,  add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

• Add the beans  bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
• Now add the cabbage, salt, pepper and ajinomoto. Mix well.
  
  
  
• Add the red chili sauce and mix nicely.

• Remove from fire, allow it to cool completely. 

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

• Take one sheet at a time. 

• Place around 1 tbsp of the filling on one end of the wrapper.
• Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. 
• Repeat with the remaining sheets to make to make as many spring rolls as you want .

• Heat oil in a  kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
• Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney. 

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use. 

American Chop Suey

Hi Friends, 
  Chop Suey is an American dish which is invited by Chinese Immigrants, It can be made in both Vegetarian and Non-Vegetarian versions. Basically it is served with stir fried noodles.
In restaurants you will get 2 different varieties of Chop-Suey, One is the American one and the other one is Chinese. American will be in red gravy and Chinese one will be in white gravy........

I tried American one in red gravy with both boiled and crispy noodles..... 
Hope you will enjoy my version of Chop-Suey..........

Ingredients:

• 1 carrot (cut into round pieces)
• 1 large onion (cut into square pieces)
• 1 cup cabbage (cut into square pieces)
• 7-8 french beans (cut into 1″ pieces)
• 1 green, red and yellow bell peppers (cut into square pieces)
• 1 tsp soya sauce
• 1 tbsp red chilly sauce
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• salt to taste
• 1 tsp black pepper 
• 1 tsp honey
• 2 tbsp oil
• 2 tbsp of cornflour in 1/4 cup of water

Method:

• Boil water in a heavy bottomed pan. Add chopped carrot, cabbage and beans to the boiling water, cover it with the lid. Remove from the heat and keep the vegetables in hot water for 5-7 mins. Drain them and keep them aside.
• Heat oil in a Non-stick kadhai, add oil. Now add onions, saute them on high flame for 2 mins.
• Add all the three bell peppers, saute for 5 mins. 

• Add parboiled vegetables and saute for 3-4 mins. Remember, Don't over cook the vegetables, they will lose their crispiness. 

• Add soy sauce, red chilly sauce, tomato sauce, vinegar, black pepper, salt and honey. Mix nicely.

• Add 2 cups of water, bring it to boil. Reduce flame and cook for another 3-4 mins. 

• Add the corn flour mixture. Keep stirring continuously till the gravy becomes thick. 
• Remove from heat and keep the gravy aside.

 

For Boiled Noodles: I used Ching's Secret noodles, Boil them as per the instructions given on the back side of the pack (Don't overcook them)

For fried Noodles:

• Take boiled noodles, drain and dry them on the large tray. 
• Sprinkle one tbsp of cornflour on the noodles.

• Heat oil in a heavy bottomed kadhai, Pour these noodles in the oil.

• After a while you will observe a nest formation of noodles.

• Cook noodles till they become golden brown in colour.
• Remove them on an absorbent paper.
• Repeat with the rest of the noodles.

To serve: 

• Place the boiled noodles on a plate. Sprinkle crispy noodles generously on the top of boiled noodles.
• Now spread the vegetable gravy on the top of the noodles.
• Enjoy Crispiness and softness of the noodles at the same time...............

Sending this recipe to:

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