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.
Posts tagged CARROT
Today has been a busy day. This is my third post for the day. Don’t forget to read Cream Cheese Frosting and Devil’s Food Cupcakes posts. I am sure you will like it. This post is part of the monthly BM for which I am doing one pot dishes this week. For this theme I have been so creative and have tried different recipes so far. Don’t be confused by the name of this pulao. When I was listing out recipes, I just had an idea. Why not incorporate the flavours of fried rice in pulao. Fried rice cannot be termed as one pot meal, as we need to cook rice separately, sauté the veggies separately and finally combine both in a pan.
For the second day of single serve dishes, I am here with one more easy breezy preparation of tawa pulao. Nowadays, I am always left with myself at noon and I hate to cook just for me. Either I cook rice and finish with curd and pickle or eat what I made for breakfast. But after selecting this theme, I made this just for me. But still I would go back to curd and pickle after this week.
This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni suggested a very nice theme. We need to use natural sweeteners in our bread. My very first thought was a quick bread when I saw the theme. But I was not very sure about flavour combinations. As I have done breads with banana and chocolate, I chose to do it with carrots and coconut. There are so many recipes for this combination and I chose a very simple recipe from Tastes of Lizzy T. But as I was doing the natural sweeteners theme, I used palm sugar instead of normal sugar and made a caramel using palm sugar to pour on the bread. I also topped it with roasted coconut.
It has bee a long time since I posted something other than baking. Usual cooking has been going on in my house but I am some what distracted and so haven’t clicked any dish. This upma has been lying in my folder for a very long time and today, it has seen my blog fortunately. I love all types of upma, whether it is made from rava or idli or bread. But I used to have upma haters at home. Yes both hubby and Sruti hated upma until a year back. I really don’t know what happened, they started eating it without any complaints if I make it once in a month but not regularly. So I was happy and I started making upma with anything that resembles rava/ sooji. Broken wheat is a great healthy option to make. I usually buy a pack of broken maize in Nilgiris which I use for corn bread or corn muffins. As it looks more like broken wheat, I tried to make upma out of it. And to make it healthier I also added greens to it. This like all the other upmas goes well with pickle or coconut chutney. But my personal preference is curd. Even some sugar sprinkled on top makes it so tasty.
For last week’s Fondbite’s Bake Along, Subhashini chose a very healthy cake recipe using ragi flour. As you all know ragi or finger millet with so many health benefits. I read somewhere that it is rich in calcium, has a high fibre content, makes a great baby food, good for diabetics, helps in weight reduction and so on. It is also gluten free and is used in many south Indian dishes. But using it in cake which needs gluten to bind? And the recipe had so many eggs and I was not very sure of the result. But still I tried. The original recipe uses sweet potato and as I have read in an article earlier, while baking with gluten free flours, they add something to bin such as an edible gum or sweet potatoes. As there were no sweet potatoes available near my house, I used potatoes instead. And I used thick curd instead of eggs and to give some volume, I added extra flour. And yes, it worked. The cake didn’t rise too much as it is very heavy with nuts and carrots, but it came out so soft and it sort of stuck together rather than going crumbly. So the potato worked. The cake is loaded with nuts and carrots and so this cake comes under heavy cake category. I baked it in loaf tins and took one loaf to my aunt. She just loved it.
I usually have a bowl of carrot beetroot chutney in fridge for Sruti. She likes it with her morning dosa. I tried this rice for her lunch box today. As she gets only 20minutes for her lunch break, she doesn’t finish her vegetables. So when I met her teacher she asked me to send something simple and easy to eat. So I decided on doing variety rices with vegetables so that she will get the portion of vegetables in her diet. After I started sending variety rice, she is promptly finishing her lunch box. This rice is very easy to prepare if you have chutney ready. You can prepare this rice with any chutney you have. This is also the best way to use up left over chutney.
This is a nutritious chutney. As my daughter doesn’t take vegetables to school, I need to sneak it in her diet. I give this with her morning dosa and she can get the benefit of both the vegetables. The colour is vibrant because of the beetroot used. The chutney tastes great with idli or dosa. I also make a rice with this chutney. The recipe is in my other blog.