Hot and Sour Veggie Soup

It was a perfect cold evening for a hot and sour soup and I had lots of veggies in the fridge that I could use. Hot and Sour is my favourite soup and when we were in Bangalore, everytime we eat out I used to order this, either veggie or with chicken. My husband tells me to try something different, but I don't bother. The perfect balance of spiciness and sourness makes the best hot and sour soup. I know many of my friends who do not try to make this at home, as they feel it is time consuming. But the recipe is very simple, only chopping the veggies take some time.This is a basic recipe and you may add egg or  chicken(cooked and shredded) to customize this.

Ingredients:

Oil - 1 tbsp

Finely chopped ginger - 1 tbsp

Finely chopped garlic - 1 tbsp

Carrot - 1 small

Beans - 4 or 5

Cauliflower - 2 florets

Capsicum/Bell pepper - half, I used yellow.

Cabbage - 1/4 cup, shredded (As I didn't have green cabbage in stock, I used purple)

Mushroom  - 1 or 2

Spring onions - 1 tbsp for cooking and 1 tbsp for garnish

Veg Stock cubes - 1 pack(I used Maggie and one pack has 2 cubes)

Water - 1 litre

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp (Adjust based on the hotness)

Tomato ketchup - 3 tbsp

Vinegar - 2 tsp (I used White Wine Vinegar)

Pepper powder - 1/2 tsp

Corn flour - 1 tbsp or more (adjust to the consistency you need)

Chinese 5 spice shake - 1/2 tsp (optional, but it gives a very nice flavour)

Salt

Use the above quantities as a guideline and adjust as per your taste. I like it to be spicy and sour.

Getting ready

1. Chop carrot, beans and capsicum to small pieces. Chop the cauliflower florets and mushroom and cut the cabbage and spring onion into thin strips.

2. Boil 1 litre of water and add the 2 stock cubes. Follow the instructions on the pack as the amount of water differs for other brands stock cubes. The cubes dissolve and the stock is ready.

3. Mix corn flour in 1/4 cup of water.

Preparation:

1. Heat oil in a large pan and saute ginger and garlic till you get the aroma. Now add carrot, beans,capsicum,cauliflower and cabbage and saute well for a few minutes.

2. Add the prepared stock and bring to boil. Add mushrooms and spring onions.

3. Now add all the sauces, vinegar and salt and let it boil. Do a taste check.

4. Check if the veggies are cooked. They shouldn't get mashed. Add the cornflour and bring to boil. Add some pepper powder and chinese spice shake. Turn off the stove.

5. Garnish with spring onions.

Serve piping hot with some breadsticks.

Linking to Anyone can cook: Series 27

Also sending to Iftar moments at Taste of Pearl City

Linking this to Life is Green Event 

Gobi Matar Masala

This recipe combines the goodness of Cauliflower/Gobi and Green Peas/Matar. It can be served with roti or rice as a side dish. Cauliflower is high in dietary fiber, folate and vitamin C and Green Peas are high in fiber, protein, vitamins and minerals.

Ingredients:

Cauliflower - 1, small
Fresh/frozen green peas - 1 cup
Onion - 1, finely chopped
Tomato - 1, finely chopped
Jeera/cumin seeds - 1 tsp
Chilly powder - 3/4 to 1 tsp
Turmeric  powder - 1/4 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp (Check cooking tips for homemade garam masala recipe)
Kasoori methi - 1/2 to 1 tsp
Tomato puree - 1 tbsp (optional. It gives a light tangy flavour and red colour to this dish)
Oil - 1 tbsp
Salt
Coriander leaves - to garnish


Preparation:

1. Cut the cauliflower into florets. Wash and clean in salted hot water. Drain and keep aside.
2. If you are using frozen green peas, soak in warm water till tender. Drain and keep aside.
3. Heat oil in a pan and add jeera. Add onion and saute till onion starts turning brown.
4. Add turmeric, chilly and coriander powders and saute for a minute.
5. Add tomatoes and saute till they become soft.
6. Add gobi florets and combine well with the masala. Add 1/2 cup water and salt and cover and cook till gobi is half done.
7. Add green peas, garam masala, kasoori methi and tomato puree and cover and cook till gobi and matar is cooked. I prepare this as a side dish without any gravy. Add more water if you want it as a curry.
8. Garnish with chopped coriander leaves.

Linking this to Life is Green Event 

Cauliflower and Carrot thoran

The only advantage of having a fussy eating toddler is that I keep experimenting with food.. The first mouthful and the visual appearance  is very important for her as that's when she decides whether to continue eating. She also likes colourful food stuff like this one.  This thoran combines the goodness of cauliflower and carrot and I'm sure many kids like her would find it interesting.

Ingredients:

Cauliflower - 1/2 of a medium size one
Carrot - 2 or 3, grated
Onion - 1 small, chopped finely
Green chilly - 3 or 4, slit lengthwise
Curry leaves - a few
Shredded Coconut - 2 or 3 tbsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Salt
Oil

Preparation:

1. Dip the cauliflower florets in salted hot water for 10 mins. Drain, wash and cut the florets into small pieces. Keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add cumin seeds.
3. Add onion, green chillies, turmeric powder, curry leaves and salt and saute for a minute.
4. Add the cauliflower and grated carrots and combine well. Heap it at the center of the pan and cover and cook till the veggies are almost done. You may sprinkle a little water if it looks dry.
5. Add coconut and mix well. Stir fry for  a few more minutes on high flame.

Serve as a side dish with rice or roti.

Chilly Gobi

Cauliflower/gobi dishes are my favourites in vegetarian cuisine. Chilly Gobi tops the list. I never thought home made chilly gobi would taste so good until I tried it out after finding the recipe on Mariasmenu website. I've made a few changes to her original recipe.

Here is the recipe

Ingredients:

Cauliflower florets – 2 cups

For Marination

Plain flour (maida) – 3 tbsp

Cornflour – 2tbsp

Pepper powder – 1/2 tsp

Salt

Oil – 1 tsp

Water

Onion – 1 big, chopped

Ginger – 1 tbsp, chopped

Garlic – 1 1/2 tbsp, sliced

Green chilly – 1-2

Soya sauce – 1 – 1/2 tbsp

Tomato sauce – 2 tbsp

Red chilly sauce – 1 1/2 tbsp

Pepper powder – 1 tsp

Salt

Oil

Preparation:

1. Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely.

2. Make a thick batter with the marination ingredients. Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.

3. In the same oil, add ginger, garlic, green chilly & onion. Cook till the onion becomes soft.

4. Add all the sauces, pepper powder and salt. Mix well.

5. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces.

6. Garnish with spring onion, coriander leaves etc; Serve hot.

Notes: You can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder.

Recipe Source: www.mariasmenu.com