This soup is so flavourful as the pumpkin pieces are roasted in oven before making the soup. It will make a super filling appetizer to any meal. Or just have it for your evening 3 PM hunger pang, or serve it up for dinner. I make it once in a while when I feel very hungry. This is part of the paleo meal plan #1 I have posted. I also served Oven Roasted Veggies and Cream cheese platter along with this.
For the final day of Chinese recipes, here is a delicious veg manchow soup for you. I am not a huge fan of soups. The only soup I make often is made with drumstick leaves and is often taken a a medicine than for fun. But after I shifted to paleo, I have been making soups daily and I am also enjoying it thoroughly. Most of my time in kitchen is spent in cutting vegetables. I use lots of cabbage, carrots and mushrooms daily and this soup uses all these veggies and makes a great filling meal. Yes, you heard it right, this is what I made for dinner. If you are serving it as an appetizer, then thicken the soup with corn flour. The amount will serve minimum six persons, but if you are having this as your whole dinner, then the given amount will serve only two persons.
For the alphabet E, this delicious easy rasam recipe is what I chose from a cook book which my mum gave. Though I have tried some versions of rasam like Paruppu Rasam, Poricha Rasam, Mysore rasam, Murungai Poo Rasam, Thengai Paal Rasam. But have never tried rasam with lemon. Usually rasam is based on tamarind for the sourness. But in this rasam, lemon juice is used for the tang. And the whole recipe is so much different from the other rasam recipes. This uses sambar powder. I just adapted the recipe in the booklet to suit our taste. So the recipe is a mix of my usual rasam combined with the one from the book. Sruti is never a fan of rasam and so she just stayed away from it. But both me and hubby loved it so much. I even relished it as a soup and it was just perfect.
19. In a serving bowl, place some noodles and pour the soup over it along with tofu and vegetables.20. Garnish with coriander leaves and serve hot. 21. you can also add the noodles to the soup while it is still boiling. I found that after some time the noodles absorb so much of the stock and there will be a little fluid left out in the soup. So I prefer keeping them separate and combine at the time of serving..
For The Spice Powder:
Coriander Seeds-2 tbs
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
For The Soup:
Oil/ Butter-1 tbs
Ginger-a small piece
Besan/ Gram Flour-1 1/2 tbs
Coconut Milk-1 1/2 cups
Water/ Vegetable Stock-4-5 cups
1. Dry roast all the ingredients given for the spice powder until aromatic.
2. Grind to a fine powder. Keep it aside.
3. Heat oil/ butter in a heavy bottomed pan.
4. Saute onions until golden.
5. Add garlic and cabbage and saute for a minute.
6. Add all the chopped vegetables and saute for 2 minutes.
7. Mix besan with 1/4 cup of water.
8. Add this paste, spice powder and 4 cups of water to the vegetables.
9. Once it starts boiling, switch flame to low and let it cook until thew vegetables are tender.
10. With a hand blender, blend the soup to a smooth puree.
11. IF you want the soup to be thick and creamy, you can proceed to next step but if you like it thinner then pass the soup through a sieve.
12. In a pan add the soup along with coconut milk and salt and heat it.
13. When the soup starts boiling, remove from flame and serve hot along with an appetizer and bread sticks.
Moong Dhal-1/2 cup
Rice Bran Oil-2 tbs
Turmeric Powder-1/2 tsp
Pudina Powder-1/2 tsp
Black Pepper Powder-1/2 tsp
Cumin Powder-1/2 tsp
Honey 2 tbs
1. Wash the moong dhal.
2. Add it to pressure cooker along with 2 cups of water.
3. When the first whistle blows, simmer and cook for 5 minutes.
4. Let the pressure come down.
5. Mean while heat oil and add chopped garlic, green chillies and onions.
6. Saute until golden.
7. Add turmeric powder and saute for a minute.
8. Now add this to cooked moong dhal and blend the mixture with a hand blender until smooth.
9. Add enough water to adjust the consistency of the soup.
10. Add salt, pepper powder, cumin powder and pudina powder.
11. Bring it to boil.
12. Simmer and let the soup boil for 5 minutes for all the flavours to seep in.
13. Pour soup into bowls, add croutons and serve immediately.
Today is the first day of Blogging Marathon#22, Week 3 and I will be posting under cooking with chickpeas for three days. I saw this recipe at tarladalal.com. This is inspired by Lebanese cooking and it also uses Baharat powder-a spice powder used in Arab countries which is equivalent of our garam masala powder. All the members of the family are suffering from severe cold and this soup soothed the sour throat. It is spicy and hot and is perfect for this chilly weather. I served it along with crackers and it was very filling soup as it has chick peas and potato cubes.
Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk. Usually rasam powder is used in preparation. But my mom uses only pepper powder and cumin powder for flavour. This is an absolutely comforting and delicious rasam.
Murungai Poo/ Drumstick flowers-2tbs
Tamarind-a small lemon sized ball
Coriander Leaves/ Cilantro-2tbs(finely chopped)