Friday, April 3, 2015

Carrot Soup


Its been a long time since i made a recipe post. Life goes on as usual, but not my mind. I had and i still have severe mood swings, which made me stay away from online for a while. i always feel breaking the ice is one crucial point to go ahead with challenges. Today, this moment i decided to break the ice with my blog!! here i dusted down this carrot soup post from draft and presenting here.
Hope to Cook and Blog More in this Summer Holidays! Wish me Lots of Strength and Hope Your Wishes Pushes me furthur!!!


Summer is here. Chennai is super hot now.  I made this carrot soup in winter, but posting it now in hot summer. When i saw these carrots with its leaves on, i couldn't resist to pick one bunch. two years back, when we were in Ooty, we traveled to avalanche. on route there were so many carrot fields, we stopped in between and got fresh carrots right from the fields. we even spotted two carrot cleaning machines which cleaned the mud and cleaned the carrots thoroughly.

In Chennai, we can rarely find these root vegetables with its leaves. when i spotted, i got a bunch a tried this soup recipe from BBC Good Food book.


Ingredients:

Carrots - 3 or 4 (small sized ones or few baby carrots)
Onion - 1
Thai Red chilly - 1/2 ( remove the seeds)
Potato - 1
Garlic - 2 cloves
Ginger - 1' inch
Vegetable stock - 200 ml
Spices - cinnamon, star anise and lemon grass
Butter - 1 tsp
Madras curry powder / sambhar powder - 1/2 tsp


To Garnish:

Coconut cream - 2 tsp's

Method:

Heat a pan, add butter, spices, ginger, garlic, red chilly and saute the onions, carrots and potato.
Add the vegetable stock to the pan also add madras curry powder 1/2 tsp. cover the pan and cook the vegetables in medium flame for about 12 minutes. then remove the whole spices cinnamon, star anise. Let the vegetables get cooled down. Then grind them smoothly. Again heat the soup. Add salt to taste and serve the soup warm with coconut cream on top.


Notes:

I used Maggie veg stock cube to prepare vegetable stock.

Half of a Thai Red Chilly will add lots of spice to the soup. make sure to remove the seeds of the chilly.

Serve either with coconut milk  or fresh cream.




Monday, December 8, 2014

Cream of Mushroom Soup


cream of mushroom soup

Mushroom soup is easy to prepare and it is far better in taste than ready to make soups available in the market. Soup when served along with bread make it as a good meal. we prefer this simple meal in winter. I always make it a point to cook the mushroom the same day i buy. this way we can avoid the color change in mushrooms.

Wednesday, December 3, 2014

Chilli Gobi Fry / Cauliflower Fry


Chilli Gobi


When we were in bangalore i have ordered gobi 65 at hotels as they serve it hot, which will be great for the chilling weather. Last year i found out a superb recipe for this chilli gobi at marias menu. soon i tried and liked the fry very much. Though i did not add any sauces, eating just plain was very good. it was super crisp and tasted so good. only drawback is the recipe calls for egg white.

Chilli Gobi snack

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