Friday, 30 January 2015

Sweet Corn Soup-Creamy Style

Sweet Corn Soup is one of the popular soups in Restaurants.I am not a big fan of soups with the exception for Tomato soup and Mushroom soup.Growing up soups were not common in my house but my kids love to have it.It is also healthy with no added cream or cheese. The corn puree was thick and creamy and the vegetables added a nice texture to the soup.Soup is a combination corn with veggies. This soup has a nice creamy texture with a sweet flavor which is very healthy for all ages.

Check out other Soup varieties
IMG_20150130_083427405
Prep time
Cook time
Serves
20 mins
15 mins
3 persons

Cuisine: Indian
Recipe Type: Soups

Ingredients


Method:
1. Steam the corn and remove the kernels by using the knife.Take corn in the mixer and add water. Grind to the smooth paste or like puree.Seive the corn puree so the fiber is separated from the actually corn kernels.
IMG_20150130_080052750
2. Meanwhile in a glass mix milk and corn flour such that there are no lumps. Keep aside.
IMG_20150130_080253827
3. Heat the butter in a pan, fry the carrot and cabbage for 1-2 min. Add the boiled corn and stir again for 1 min.
IMG_20150130_080416216

4. Add the corn paste n 3 cups of water to the mixture n boil. Once it starts boiling add the corn flour water to it.Stir nicely.
IMG_20150130_080525537
5. Add salt, pepper and bring it to a boil then simmer on low flame for 4-5 min.
IMG_20150130_083502045-001
6. Garnish with chopped spring onions.
Notes
Addition of corn flour yields a thicker soup.
If you have vegetable stock, you can use that instead of water.If you are using frozen corn, instead of store bought cream style corn, just boil a cup of corn separately and take out 2 tbsp. of corn form that and keep aside.

Linking this to Remmy' event

gft


Sweet Corn Soup-Creamy Style

Sweet Corn Soup is one of the popular soups in Restaurants.I am not a big fan of soups with the exception for Tomato soup and Mushroom soup.Growing up soups were not common in my house but my kids love to have it.It is also healthy with no added cream or cheese. The corn puree was thick and creamy and the vegetables added a nice texture to the soup.Soup is a combination corn with veggies. This soup has a nice creamy texture with a sweet flavor which is very healthy for all ages.

 

Check out other Soup varieties

IMG_20150130_083427405

Prep time

Cook time

Serves

20 mins

15 mins

3 persons

 

Cuisine: Indian

Recipe Type: Soups

 

Ingredients

 

 

Method:

1. Steam the corn and remove the kernels by using the knife.Take corn in the mixer and add water. Grind to the smooth paste or like puree.Seive the corn puree so the fiber is separated from the actually corn kernels.

IMG_20150130_080052750

2. Meanwhile in a glass mix milk and corn flour such that there are no lumps. Keep aside.

IMG_20150130_080253827

3. Heat the butter in a pan, fry the carrot and cabbage for 1-2 min. Add the boiled corn and stir again for 1 min.

IMG_20150130_080416216

 

4. Add the corn paste n 3 cups of water to the mixture n boil. Once it starts boiling add the corn flour water to it.Stir nicely.

IMG_20150130_080525537

5. Add salt, pepper and bring it to a boil then simmer on low flame for 4-5 min.

IMG_20150130_083502045-001

6. Garnish with chopped spring onions.

Notes
Addition of corn flour yields a thicker soup.
If you have vegetable stock, you can use that instead of water.If you are using frozen corn, instead of store bought cream style corn, just boil a cup of corn separately and take out 2 tbsp. of corn form that and keep aside.

 

Thursday, 29 January 2015

Beetroot Pachadi(Yogurt gravy)–Onam Sadya Recipes


 



Beetroot pachadi is normally made during Onam and Vishu.  It is one among many dishes served on a banana leaf.  It’s easy to prepare and I make it quite frequently .It’s one of the easiest curry that you can prepare. I don’t need to say anything else, it’s simple, easy and taste good.

Check out other Onam Sadya recipes
IMG_20150129_153322742

Prep time
Cook time
Serves
5 mins
15 mins
4 persons

Cuisine: Kerala(South Indian)
Recipe Type: Pachadi/Raitha

Ingredients
To grind
Seasonings


Method
1. Grind the coconut, mustard seeds, green chillies and cumin seeds into a fine paste. Add little water while grinding, if needed. Keep it aside.
IMG_20150129_150449591
2. Grate beetroot and keep it aside.
IMG_20150129_150457308
3. Cook grated beetroot with less water adding salt and turmeric powder till soft.
IMG_20150129_151230120
4. Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.
IMG_20150129_151304413
5. Add whisked curd and check for salt. Add salt if required and mix well.
IMG_20150129_151330874
6. Heat oil in a pan for seasoning. Add the mustard seeds and let them splutter. Then add the curry leaves and red chilli.

IMG_20150129_152225260
7. Add the seasoned ingredients to the beetroot mixture and mix well.

IMG_20150129_153743439

Served with
Hot rice.

Notes
Dry red chillies can be added while tempering.
Linking to Remya's Event

gft

Wednesday, 28 January 2015

Vanjaram(King Fish) Fish Fry

 

Fish Fry is our favorite. We love any fish fry but mostly prefer Vanjaram because it's easy to eat! Unlike some other varieties of fish, this fish has only a center bone which is easy to remove. Also it tastes really good so this is a regular in our daily meals.Marinating the fish is important. When you marinate them well and let it rest for a couple of hours, then the flavors are all soaked in and tastes awesome. It was the time when Amma started making Fish Fry with Vanjaram/ Seer Fish. Luckily kids like the Fish Kulambu and fry, so when we decide to make, it does become an easy task for cooking.
Check out other Dry curries varieties
IMG_20150109_073902891

Prep time
Cook time
Serves
30 mins
30 mins
2 persons

Cuisine: South Indian
Recipe Type: Appetizer

Ingredients


 Method
1. Combine ginger garlic paste, lemon juice, salt, red chilli powder, turmeric powder and coriander powder in a bowl. Marinade  to the fish pieces and keep aside for 30 minutes.
2. Heat oil in a non-stick pan, place the marinated fish and fry for sometimes on low to medium flame. Once it’s nicely browned, flip over gently to the other side and roast fish for another 10 minutes till browned.
IMG_20150109_073902891
3. Serve hot with onion rings and curry leaves.
Served with
Hot white rice
Any type of biryani and variety rice.
Notes
Adjust the spicy according to your taste.
Linking to Remya's event

gft

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