Tag: soup

Sweet Corn Chicken/Vegetable Soup

Non-Vegetarian

A favourite among many and popular among children, this Chinese soup is simple to make and delicious.

Ingredients:

Boneless chicken breast or vegetables – 200 gms

Chicken stock/Water – 1 litre or 3 cups

Sesame oil – 1 tsp

Chopped ginger – 1/4 tsp

Chicken stock /Vegetable cube – 1

Canned creamed corn can – 1 (375 g)

Cornflour – 2 tbsp

2 egg whites

Soya sauce – 1 tsp (optional)

Vinegar – 1/2 tsp (optional)

White pepper (preferable) or black pepper powder – 1/2 tsp

Spring onions chopped – 2 stalks

Salt – to taste

Preparation:

Chop the chicken into fairly big pieces and keep it aside. Beat the white of the eggs in a bowl and keep.

If you are using vegetables, you can replace the chicken with carrots, beans, and peas.

Heat oil in a pan. When it becomes hot, add the finely chopped ginger, white pepper powder and little of the spring onions. Add the chopped chicken pieces and saute. Add 1 litre of the chicken stock or water and boil till the chicken becomes tender. Using a tong, take out the chicken and shred it into pieces. Lower the flame and add it back into the pan alongwith the cream style corn. Adjust the seasonings of pepper and salt.

Mix the cornflour with slightly warm water (1/4 cup) and add it to the soup, stiriing continously. Then, add the beaten egg white slowly stirring in the same direction. The egg whites will form thin white threads in the soup. You can add soya sauce and vinegar at this point, which is optional.

Put off the flame. Garnish with spring onions and serve.

Paruppu Rasam/Dal Rasam

Vegetarian

This version of rasam as the name implies is prepared using dal. It can be eaten with rice or can be had as a soup.

Ingredients:

Chana dal – 2 tbsp

Tomatoes – 2 big

Coriander leaves chopped – 1 tsp

Garlic – 2 cloves

Water -2 cups

Tamarind – 2 tsp concentrated pulp

Rasam powder

Jaggery powder – 1/4 tsp

Salt – as required

Seasoning:

Oil – 1 tsp

Mustard – 1 tsp

Jeera – 3/4 tsp

Asafoetida – a pinch

Curry leaves – 1 sprig

Rasam Powder :

Chana Dal – 2 tsps

Pepper – a little more than 1/2 tsp

Red chillies – 2

Jeera – 1 tsp

Asafoetida – a pinch

Mustard – 4 – 5 grains

Coriander leaves – 1/2 tsp

Preparation:

In a kadai, fry all the ingredients listed above for making ‘rasam powder’ to golden brown and take it off. Add coriander leaves, saute just once quickly and take off the pan. Pulse all the ingrredients in a blender.

Start by cooking the tur dal in cooker with 2 cups of water. Keep the flame on medium and after a whistle and keep it on flame for another 2 whistles. Once cooled, open the cooker and mash the dal and keep it aside.

In a kadai, add the water and dal from the cooker and add chopped tomatoes to it and cook it well. When it turns mushy, mash it and add tamarind paste and the jaggery powder. Boil it for 2 minutes and then add 2 tsps of rasam powder (home made or store bought) and stir and boil just once. Switch off the gas.

Heat kadai and add oil to it. When it turns hot, add the items listed under ‘seasonings’ to it. Pour over the seasonings on top of the rasam and mix well. Serve garnished with coriander leaves.

Quick Tomato Rasam

Vegetarian

An ideal South Indian soup for cold, flu and weight loss. It is loaded with healthy ingredients like pepper, garlic , cumin seeds and turmeric. The mulligatawny soup originates from the south which means “milagu” – “pepper” and thanni – water.

Ingredients:

Tomatoes – 3 medium

Water – 2 cups

Garlic – 3 cloves

Tamarind – 2 tsp concentrated pulp

Pepper powder- 1/2 tsp

Cumin seeds powder (jeera powder)- 1/4 tsp

Rasam powder – 1 1/2 tbsp

Salt – as required

Seasoning:

Oil – 1 tsp

Mustard – 1 tsp

Jeera – 3/4 tsp

Curry leaves – 1 sprig

Asafoetida – a pinch

Whole red chillie – 1

Garlic chopped fine – 1/2 tsp optional

Rasam powder:

Chana dal – 2 tsps

Pepper – little more than 1/2 tsp

Red chillies – 2

Jeera – 1 tsp

Asafoetida – a pinch

Mustard – 4-5 grains

Note : This version of rasam powder does not have coriander seeds in it, which is usually added.

Saute all the ingredients in kadai without oil and powder it in a blender.

Preparation:

In a kadai, add chopped tomatoes and boil it with water. When the tomatoes turn mushy, mash it roughly with a masher. Add tamarind paste to it, pepper powder and jeera powder and boil it again for 2 minutes. Then add salt and the rasam powder (home made or store bought powders) and boil it just once.

Heat kadai and add oil to it. When it is hot, add the ingredients under seasoning to it. Put off the gas and pour over the seasonings on top of the rasam and mix well. Garnish with coriander leaves.

Markandam Soup (Mutton Rib bone soup)

Non-Vegetarian

Mom’s speciality. A soup bursting with flavours which is a big hit with the entire family. The broth is simmered with the spices and the bones cooked alongwith it, brings out the richness of this soup. It can be had with rice or can have it on its own.

Ingredients:

Markandam or Rib bones – 250 gms

Garlic – 3/4 tsp paste

Ginger – 3/4 tsp

Onion – 1 medium

Tomato – 3 medium sized

Coriander leaves – 1 1/4 tsp chopped plus some for garnish

Chillie powder – 2 tsp

Coriander powder – 3 tsp

Kashmiri chillie powder – 1/4 tsp (for colour only)

Turmeric powder – 1/2 tsp

Mint leaves/Pudina choped fine – 7 leaves (optional)

Water – 1 1/2 cups

Salt – To taste

Seasonings:

Garlic crushed – 3 or 4

Ghee – 1 tsp

Pepper powder coarsely crushed – 1/2 tsp

Curry leaf – 1 sprig

Preparation:

In a cooker, add all of the above ingredients except the seasonings. Close the lid and let it boil. After 1 whistle, reduce the flame to the lowest and let it boil for 8 – 10 mts, depending on the tenderness of the meat. Once done, open the ooker and check if the meat is cooked. If the soup is very watery, boil it for some more time without the lid on.

Heat a tsp of ghee and add coarsely ground pepper first. Then add the crushed garlic and curry leaves. Pour the seasoning in the soup and voila… the soup is ready.