December 7, 2016

Carrot & Beetroot Soup / Soup Series


The credit of including healthy soups in our daily menu goes to our Soup series event which is happening in my space and co-blogger Sujitha Ruban's page. We started our event on 21st November and so far completed 7 different varieties of interesting tasty soups.  Click the below links to view all our soup recipes.

My Soup Series - Click HERE

Sujitha Ruban's Soup Series - Click HERE

And coming to my today's soup recipe,  posting a healthy and tasty soup prepared using carrot, tomato and beetroot. The addition of beetroot gives a lovely colour to the soup. Easy to prepare yet very nutritious and yummy.


Ingredients :

1 Onion, Finely chopped 
3 Carrots, Chopped 
1 Beetroot, chopped 
2 Tomatoes, chopped
2 Cups of Water 
1 Bay leaf 
Salt to taste 
1/4 Tsp Pepper powder 

Method :

Add onion along with carrots, beetroot, tomatoes and bay leaf to a pressure cooker.

Pour in the measured amount of water and pressure cook it for 6 - 7 whistles. 

Once done, switch off the flame and wait till the pressure gets released. 

Discard the bay leaf from the soup and strain the stock. Keep aside. 

Blend the remaining ingredients and strain it using stainer. 

Now combine the stock and strained soup together in a pressure cooker. 

Add the required amount of salt and pepper powder.

Boil it again for another couple of minutes and serve hot. 


Serving Options :

Serve hot with soup sticks or toast. 


December 6, 2016

Tangy Lemongrass Noodles Soup / Soup Series


This tangy refreshing noodles soup is a perfect option to serve as a breakfast. The tomatoes are blanched and made into puree to get a silky texture. The finely chopped lemongrass is boiled in a chicken stock to get a refreshing flavour and then mixed up with a tomato puree. At this stage, before adding tomato puree, the chopped lemongrass pieces can also be strained. Instead of fresh ones, lemongrass powder can also be used. The flavour and taste of noodles gets enhanced when it is simmered and cooked in a soup.

Check out the below links for delicious soups.

My soup series : Click HERE

Sujitha Ruban's soup series : Click HERE  

Ingredients :

5 Tomatoes
2 Tbsp Finely chopped Lemongrass
2 1/2 Cups Water 
1 Tsp Chicken powder ( Optional ) 
Salt to taste 
50 gms of Noodles ( I have used Japanese Noodles in this recipe ) 
5 - 6 Basil leaves
2 Eggs, Boiled and sliced for serving  

Method :

Blanch tomatoes, peel the skin and grind to make a puree. Keep aside.

Boil the measured water and add chicken powder. ( Veg or non veg stock can also be used ).

Add the finely chopped lemongrass and let it boil for couple of minutes in a medium flame. ( you can also strain the lemongrass at this stage ).

Now add the tomato puree and add the required amount of salt.

Once it starts boiling, add basil leaves followed by Noodles.

Cook till the noodles becomes soft or as per the timing mentioned in the noodles pack.

Once the noodles gets cooked, switch off the flame and transfer it to a soup bowl.

Place a sliced boiled eggs and serve hot.


Serving Options :

Serve with boiled eggs and salad.











December 4, 2016

Basa Fish & Basil Rice


Basa fish & Basil rice is a tasty, yummy and quick rice prepared especially for kids with a minimal spicy level. The basa fish is coated with a flour along with a dried basil leaves and deep fried in an oil is further added to the scrambled eggs and tossed with the rice. The addition of flavoured butter instead of using oil or regular cooking butter enhances the flavour of rice. The preparation method of this recipe is quite simple yet flavourful. The spicy level mentioned in this recipe is according to kids, so adjust the quantity of pepper powder according to one's taste bud. Variations can also be done, by adding veggies or .  This delicious rice goes perfect with any varieties of veg or non veg manchurian.


Ingredients :

1 1/2 Cups Basmati Rice, Cooked
2 Tbsp Oil or Butter
3 Eggs
1/2 Tsp Dried Oregano herbs
1/2 Tsp Chicken powder ( Optional )
1/4 Tsp Pepper powder 
Salt to taste
Few Basil leaves

For Fried Fish :

1 Basa Fish Fillet, Cut into Small pieces
1 1/2 Tbsp All purpose Flour / Maida
1 Tbsp Corn flour
1/4 Tsp Dried Basil leaves
Salt to taste
1/4 Tsp Pepper powder

Method :

Take a fish pieces in a small bowl and add all purpose flour followed by corn flour, dried basil leaves, pepper powder and salt.

Mix well until the flour gets coated on fish and deep fry them in batches until crispy.

Once done, remove from the flame and keep aside.

Heat butter or oil in a pan and add eggs.

Scramble the eggs and add the fried fish pieces followed by the cooked rice.

Add chicken powder followed by dried oregano, pepper powder and the required amount of salt.

Gently mix well without breaking the rice and few basil leaves.

Toss well and serve hot.


Serving Options :

Serve with any varieties of Manchurian.


December 2, 2016

Veggies & Dal Soup / Soup Series


In our Soup Series Event, me and my friend Sujitha had so far completed 5 different varieties of soups. And in that array, sharing my today's healthy and nutritious soup which is prepared using 4 varieties of vegetables and 3 varieties of protein rich dal. This yummy soup is a perfect healthy breakfast option when served with a Toasted bread. In this recipe, I have strained the soup after blending according to my family member's taste. But serving as such without straining the soup also increases the nutritious fact.

Check out the below links for more healthy and interesting soups.

My Soup Series : Click HERE

Sujitha Ruban's Soup Series : Click HERE

Ingredients :

1 Tbsp Moong dal 
1 Tbsp Toor dal 
1 Tbsp Horsegram / Kollu 
1/4 Cup Finely chopped Spring Onions ( Bulb part ) 
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Bottle gourd
1/4 Cup Beans, chopped 
1/4 Cup Finely chopped Capsicum / Bell pepper 
1 Bay leaf
Salt to taste 
2 Cups Water 
1/4 Tsp Pepper powder 

Method :

Wash and soak Moong dal along with Toor dal and Horsegram for an hour.

Drain the water and add it to a pressure cooker.

Add all the chopped veggies along with bay leaf to the pressure cooker.

Add the measured water and pressure cook it for 6 - 7 whistles.

Once done, switch off the flame and wait till the pressure of cooker gets released.

Remove the bay leaf from the soup and blend the remaining cooked dal - veggies using blender.

Strain the soup using strainer and boil it again for 5 minutes by adding salt and pepper powder.

Serve hot.


Serving Options :

Serve hot with Toasted bread.


Note :

Straining the soup is optional.



December 1, 2016

Kale & Egg Rice


Kale and Egg rice is a quick lunchbox recipe prepared using Red pesto sauce, Kale leaves and Eggs. The pesto sauce which I have used in this recipe is one of my favourite Jamie Oliver's brand but this can also be replaced with a home made sauce. The eggs are scrambled and mixed up with the finely chopped kale leaves and pesto sauce is further gently mixed up with a cooked rice to give a tasty rice.

While serving the rice in a mason jar, layer it with a fresh kale leaves, then with the kale & egg rice and then with a scrambled eggs. And finally, top it with red pesto sauce.


Ingredients :

1 1/2 Cups Cooked Rice 
3 Tbsp Red Pesto Sauce ( I have used Jamie Oliver's Brand ) 
1 Cup Finely chopped Kale 
3 Eggs
Salt to taste 
1 Tbsp Olive oil ( or regular cooking oil ) 

Method :

Heat oil in a pan and add eggs.

Scramble them and add the finely chopped kale leaves.

Saute it for a minute and add red pesto sauce along with the required amount of salt.

Add the cooked rice and gently mix well without breaking the rice.

Once done, remove from the flame and serve hot.


Serving Options :

Serve with any varieties of veg or non veg Manchurian. 


Banana Paniyaram / Banana Appe Balls


Looking for a healthy and tasty evening snack for your kids ? Then, this delicious paniyaram balls will make your kids happy and also healthy.

Back to my favourite event Shhh Cooking Secretly after a long gap. Breakfast recipes were given as our November month theme and I was paired with an amazing blogger Amrita Iyer, who has an excellent blog in the name of thefoodsamaritan.com with loads of delicious recipes.


She gave me chia seeds and any fruit of my choice as a secret ingredients and I chose Banana, as it is very healthy and also my son's favourite fruit. The same batter as given in the recipe can be prepared as pancakes but for a twist, I made it into paniyaram which turned out really delicious. This recipe involves a simple procedure yet tastes truly divine when dusted with an icing sugar and served with a Maple syrup. This is an excellent choice for a healthy breakfast and also a perfect evening snack for kids.


Ingredients :

1 Big Banana, mashed 
2 Eggs 
1 Tbsp Honey 
1 Tbsp Chia seeds 
Less than 1/4 Tsp Vanilla essence
Icing Sugar for Dusting 

Method :

Beat the eggs using fork and add mashed banana followed by chia seeds, vanilla essence and honey.

Mix well and keep aside.

Heat appe / Paniyaram pan and grease the paniyaram mould using butter or ghee.

Pour in the batter gently using spoon and cook both the sides in a medium flame.

Once done, remove from the flame and repeat the process for the remaining batter.

Dust with Icing sugar and serve.


Serving Options :

Serve with Maple syrup or Honey.




November 30, 2016

Curry leaves & Pepper Chicken Biryani


Nothing can bring a loads of happiness other than biryani for a true biryani lover like me :) This tasty biryani is prepared using freshly ground curry leaves and pepper powder. The freshly ground curry leaves and pepper powder enhances the taste and flavour of the biryani. Red chilli powder is not included in this recipe.  The measurement of pepper powder given in this recipe gives a perfect taste but to make it more spicy, adjust the quantity of chillies or pepper powder according to taste bud. Onion raita or any varieties of raita goes perfect with this biryani.



Ingredients :

2 Tbsp Oil 
1 Tbsp Gingelly Oil ( can also substitute with regular cooking oil ) 
2 Bay leaves
2 Elachi 
1/2 inch Cinnamon stick 
Small piece of Biryani flower 
1 Star anise 
1 Dry Kapok buds / Marathi Moggu 
2 Cloves
1 Cup Basmati Rice 
2 Onions, Sliced 
3 Green chillies, slitted
1 Tomato, made into fine paste 
Few Mint leaves 
1 Tsp Ginger - garlic paste 
2 Capsicum / bell pepper, chopped 
1 1/2 Cups Water 

To Marinate Chicken :

250 gms Chicken pieces 
1 Tbsp Pepper powder 
6 - 7 Sprig of Curry leaves, dry roasted and made into fine powder 
2 Tsp Ginger garlic paste
little salt 
1/4 Tsp Turmeric powder 


Method :

Wash the soak the basmati rice for 30 minutes. 

Marinate the chicken pieces by adding the given ingredients in "To Marinate Chicken" for 30 minutes. 

Heat 3 Tbsp of oil in a heavy bottomed pan or cooker and add all the spices ( Bay leaves, Elachi, Cinnamon stick, Biryani flower, Star anise, Dry Kapok buds / Marathi Moggu  and Cloves ).

Fry it for half a minute and add green chillies followed by mint leaves, sliced onions and ginger garlic paste. 

Saute till the onions turns light brown color and the raw smell of ginger garlic goes off. 

Add tomato paste and saute it for a minute. 

Now add the marinated chicken, mix well and cook it for couple of minutes in a medium flame. 

Now add the required amount of salt and  1 1/2 cups of water.

Once the water starts boiling, drain the water from rice and add it to the pan or cooker.

Simmer the flame, cover the pan or cooker with aluminium foil and place an iron pan to avoid steam to escape. 

Cook it for 20 minutes or till the rice gets cooked. 

Once done, garnish with Mint leaves and serve hot. 


Serving Options :

Serve hot with Onion Raita or any varieties of Raita. 


Notes :









Chow - Chow Soup / Chayote Soup / Soup Series


Chayote, which is popularly known as Chow - Chow in Tamilnadu is widely used in our regular cooking in the form of Kootu, Sambhar, poriyal etc. Apart from the regular cooking, this veggie can also be turned into a flavourful soup. The chayote is sautéed and cooked along with a tomatoes and freshly ground powders is further blend into smooth paste and strained to get a delicious soup. This veggie is very low in calorie, rich in dietary fibre, minerals and vitamins. Being low in calorie, this veggie is highly recommended to include in a regular diet during weight loss program.


Click the below links to enjoy a varieties of tasty soups from our Soup series event.

My Soup series : Click HERE

Sujitha Ruban's Soup Series : Click HERE

Ingredients :

2 Chayote / Chow - Chow, Cut into small pieces
1/4 Cup Finely chopped Spring onions ( Bulb part )
2 Tomatoes, chopped 
1 Tsp Olive oil / Cooking oil 
2 - 3 Garlic pods, peeled and chopped
1 Bay leaf
Small piece of Cinnamon Stick 
1/4 Tsp Chilli powder 
2 Cups Water 
Salt to taste 
Coriander leaves for garnishing

To roast and grind :

1/2 Tsp Jeera / Cumin seeds
1/4 Tsp Saunf 
1 Tsp Coriander seeds

Method :

Dry roast the given ingredients in "To roast and grind" and grind into fine powder. Keep aside.

Heat oil in a cooker and add garlic pods followed by bay leaf and cinnamon stick.

Add the finely chopped spring onions followed by tomatoes and chayote.

Saute and add chilli powder along with the freshly ground powder and required amount of salt.

Add 2 cups of water and pressure cook it for 7 - 8 whistles.

Once done, switch of the flame and wait till the pressure of cooker gets released.

Remove bay leaf and cinnamon stick from the soup.

Blend the remaining ingredients and strain it using strainer.

Adjust salt and boil it again for couple of minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve with bread toast or croutons.


November 28, 2016

Sausage Coconut Milk Soup / Soup Series


Sipping a bowl of flavorful Thai inspired soup while drafting this post is a real energy booster after a long tiring day. This is an easy yet delicious soup prepared using 2 varieties of sausages, few thai ingredients and coconut milk. Chicken paprika lyoner is also a variety of thin sausage with a spicy taste of paprika. I have used galangal paste and lemongrass powder in this recipe which can be replaced with fresh ingredients. The flavour from lemongrass, galangal and basil leaves gives a refreshing taste to the soup. Instead of chicken powder, fresh chicken or fish stock can be used which also enhances the taste.

If you are a Thai cuisine lover like me, then this simple and flavorful soup will make your day for sure. Here is the recipe....


Click the below links to relish a flavourful and tasty soups from our Soup Series Event.

My Soup Series - Click HERE

Sujitha Ruban's Soup Series - Click HERE

Ingredients :

2 Cups Water 
2 Tsp Chicken powder 
3/4 Cup Coconut Milk 
3 Sausages, Chopped 
3 Chicken Paprika Lyoner, Cut into strips ( Optional ) 
1/2 Tsp Galangal paste
1/2 Tsp Lemongrass powder
1 Tsp Fish sauce 
Salt to taste ( If necessary ) 
6 - 7 Fresh Basil leaves 

Method :

Boil water and add chicken powder.

Let it boil for a minute and add galangal paste followed by lemongrass powder.

Add the chopped sausages and boil till the sausages gets cooked.

Now add coconut milk followed by fish sauce and basil leaves. ( Add salt at this stage, if necessary ).

Boil it for another couple of minutes and switch off the flame.

Garnish with Basil leaves and serve hot.


Serving Options :

Serve hot with breads or any chicken or fish or prawn starters.


Notes :

I have used chicken powder in this recipe to prepare stock which can also be substituted with fresh homemade stock.

I have used 2 varieties of sausages in this recipe which can also be replaced with any one flavoured sausage or chicken.



November 25, 2016

Vetrillai Kozhi Soup / Betel Leaves Chicken Soup / Soup Series


Though the most enjoyable season is Winter, the worst part of it is, getting sick due to cold breeze and fog. So, the best home remedy is to enjoy a healthy and spicy soup to get rid of cold and flu. Betel leaves and pepper in the early morning and chicken soup for dinner are my personal best home remedies when I get cold. And for today's soup series, I tried an interesting healthy soup using betel and chicken which tasted really delicious. The spiciness from betel leaves was so strong and refreshing. Adjust the quantity of betel leaves and red chilli powder according to one's taste bud.

For the happening Soup Series Event, myself and my co- blogger Sujitha from sujithaeasycooking.com have posted few interesting and healthy soup recipes. Click the below link to enjoy a delicious home made soups.

My Soup Series - Click HERE

Sujitha Ruban's blog Soup series - Click HERE


Ingredients :

100 gms Chicken ( preferbly Boned pieces ) 
3 Betel leaves,  medium size, finely chopped ( adjust the quantity according to taste bud ) 
1 Onion, Finely chopped 
1 Tomato, chopped 
4 Garlic pods, chopped 
1/2 Tbsp Ginger, finely chopped 
1 Bay leaf
1/2 Tsp Cumin powder 
1/2 Tsp Coriander powder 
1/4 Tsp Red chilli powder 
Salt to taste 

Method :

Wash the boned chicken pieces and keep aside.

Take a pressure cooker and add the washed boned chicken pieces along with chopped betel leaves followed by onion, tomato, garlic pods, ginger, bay leaf, cumin powder, coriander powder, red chilli powder and salt.

Add 1 1/2 cups of water and pressure cook it for 5 - 6 whistles.

Once done, switch off the flame and wait till the pressure gets released.

Remove the chicken pieces and bay leaf from the soup.

Mash the remaining ingredients and strain it using strainer.

Boil it again for a minute and adjust salt if necessary.

Garnish with chopped betel leaves and serve hot.


Serving Options :

Serve with croutons or crispy corns. 


Note :

This is a spicy soup so adjust the quantity of red chilli powder and betel leaves according to taste bud.

Pepper powder is not required in this recipe, as the soup gets its spiciness from red chilli powder and betel leaves. 

November 23, 2016

Chicken & Mushroom Soup / Soup series


After Mushroom soup, here comes an another flavorful soup prepared using chicken and mushroom. The ingredients are pressure cooked, mashed and strained to get a flavourful clear soup. The addition of cumin and coriander powder gives a delicious taste and also good for digestion. This is a perfect healthy breakfast to relish in this cool climate.

Check out my co-blogger Sujitha Ruban page to enjoy an interesting wholesome healthy soup using veggies, oats and green gram.

http://www.sujithaeasycooking.com/2016/11/vegetable-soup.html


Ingredients :

100 gms Chicken with Bone 
5 Mushrooms, Sliced 
1 Onion, Finely chopped 
1 Tbsp Finely chopped garlic 
1/2 Tbsp Finely chopped Ginger 
1/2 Tsp Cumin powder 
1/2 Tsp Coriander powder 
1/4 Tsp Pepper powder 
1 Bay leaf
Salt to taste 
2 Cups Water 
Few Coriander leaves for garnishing 

Method :

Wash the chicken pieces and keep aside.

Take a pressure cooker and add washed chicken pieces along with finely chopped onion, garlic, ginger, bay leaf, cumin powder, coriander powder, required amount of salt and 2 cups of water.

Pressure cook it for 6 - 7 whistles and switch off the flame.

Once the pressure gets released, open the lid and remove bay leaf from the soup.

Remove the chicken pieces, separate the flesh part and keep aside.

Mash the remaining ingredients and strain the stock using strainer.

Now add the chicken flesh, stock, pepper powder and sliced mushroom in a cooker and pressure cook it again for 2 whistles ( add salt in this stage if necessary ).

Garnish with coriander leaves and serve hot. 


Serving Options :

Serve with croutons. 


November 21, 2016

Mushroom Soup / Soup Series


Homemade soups are always tastier, healthier and easy to prepare. Most importantly soups are the best meal to consume during this winter season. So, myself and my lovely friend Sujitha Ruban who is an excellent blogger from http://www.sujithaeasycooking.com joined hands together to post a theme based recipes on alternative days to motivate ourself and bring back the energy and lagging spirit. Truly excited and happy to be part of this series along with my friend. Soup is chosen as our November month theme considering weight loss and climate, so stay tuned for more interesting and healthy soups from our page.

Click HERE to view sujitha's healthy and yummy - Spinach clear soup.

Coming to my today's soup series, posting a healthy and nutritious filled soup prepared using mushroom, carrot and cabbage. Soya sauce and chilli sauce is added to enhance the taste of soup. In this recipe, I have used chicken bouillon powder which can also be substituted with veg stock powder or fresh veg or non veg stock. This can served as a breakfast along with toasted bread or garlic bread and also an evening drink.


Ingredients :

1 Tbsp Olive oil
1 Tbsp Garlic, finely chopped
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Cabbage
1 Cup Mushroom, chopped
3 Cups Water
1 Tsp Chicken bouillon powder
Salt to taste
1/4 Tsp Pepper powder
1 Tsp Soya sauce
1 Tsp Red chilli sauce
1 Tsp Corn flour
Spring onion leaves, finely chopped

Method :

Heat oil in a pan and add finely chopped garlic.

Fry and add finely chopped carrots and cabbage.

Saute it for a minute and add chopped mushrooms.

Add chicken bouillon powder along with 3 cups of water and salt.

Cook till the veggies gets cooked and add soya sauce followed by red chilli sauce.

Boil it for couple of minutes.

Meanwhile, mix cornflour and 3 tbsp water in a small bowl.

Add it to the soup and boil it for some more time until the soup thickens.

Add pepper powder to the soup and garnish with chopped spring onion leaves.

Serve hot.


Serving Options :

Serve hot with toasted bread or garlic bread.


November 12, 2016

Fish Balls Kuzhambu


Want to try an interesting kuzhambu using fish instead of cooking it in a regular way ??

Then, try this yummy and delicious kuzhambu in which, the fish is made into paste and poached in a delicious tangy kuzhambu. This finger licking curry pairs excellent with a plain rice, idly or dosa. In this recipe, I have used Basa fish which can also be replaced with any varieties of boneless fish. The onions are sautéed along with curry leaves and spices is further made into paste to enhance the flavour and texture of the curry. The fish paste is mixed up with masala powders, egg white and corn flour is further gently dropped in a simmering curry and cooked till it floats on top of kuzhambu.


Ingredients :

For Fish Balls :

2 Basa Fillets ( Any variety of boneless fish can be used ) 
1 Tbsp Cornflour
1 Egg White
1/2 Tsp Chilli powder
Less than 1/4 Tsp Turmeric powder
2 Tbsp Finely chopped Curry leaves
Salt to taste

For Kuzhambu :

2 Tbsp + 1 Tsp Gingelly oil
1/2 inch Cinnamon stick
1/2 Tsp Saunf
2 Big Onions, chopped
2 Sprig Curry leaves
4 Garlic pods
1 Big Tomato, Finely chopped
Lemon size Tamarind
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Turmeric power
Salt to taste
Few Curry leaves

Method :

Soak tamarind in one cup of water before starting the cooking process and keep aside.

Heat 1 tsp oil in a pan and add cinnamon stick followed by saunf, garlic pods, onions and curry leaves.

Saute till the colour of onion changes and remove from the flame.

Cool the mixture and grind into fine paste.

Heat 2 tbsp oil in a pan and add curry leaves followed by the ground onion paste.

Saute it for a minute and add finely chopped tomato.

Saute till the tomato turns soft and mushy.

Now add turmeric powder followed by chilli, salt, cumin and coriander powder.

Mix well and add 1/2 cup of water.

Cover and cook till the oil separates from the masala.

Meanwhile, extract juice from the soaked tamarind and add it to the kuzhambu.

Add one more cup of water and let it boil in a medium flame till the raw smell of tamarind goes off.

Meanwhile, grind basa fish into fine paste and transfer it to a small bowl.

Add egg white, cornflour, red chilli powder, salt and turmeric powder to the fish paste and mix well.

Simmer the kuzhambu and drop the fish paste into ball shape ( like pakoda ).

Close and cook till the fish balls floats on top of kuzhambu.

Once done, garnish with curry leaves and remove from the flame.


Serving Options :

Serve hot with Rice or Idly or Dosa.


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