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.

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.

Chicken Yogurt Curry

Though, there are many versions available in making of yogurt chicken. In today's post, I am sharing my style of yogurt chicken with a delicious minty flavour. The onion is made into fine paste along with mint, coriander, green chillies and ginger - garlic paste is sautéed well in an oil is further cooked up with chicken pieces. The addition of yogurt gives a mild sour taste which also balances the spiciness and mint flavour of the curry. This flavorful curry is an excellent option to serve with hot Rotis and apart from that, this goes well with hot steamed white rice.

Ingredients :

300 gms Chicken pieces
2 1/2 Tbsp Oil
2 Bay leaves 
1/2 inch Cinnamon stick 
2 Elachi 
1 Tsp Red chilli powder
1 Tsp Coriander powder
1 Tsp Jeera / cumin powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
Salt to taste
1 Cup Yogurt

To Grind :

2 Big Onions, chopped
2 Green chillies
1/2 Cup Coriander leaves
1/2 Cup Mint leaves
2 Tsp Ginger garlic paste

Method :

Grind all the ingredients given in "To Grind" section into fine paste.

Beat the yogurt and keep aside.

Heat oil in a pan and add bay leaves followed by Elachi and cinnamon.

Add the ground onion - mint paste and saute till the raw smell goes off.

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

Add the chicken pieces and cook it for couple of minutes.

Add 3/4 cup of water and cook till the chicken gets 3/4th cooked.

Now add garam masala powder followed by the beaten curd and mix well.

Cook till the oil separates from the curry.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Rice or Indian breads like Naan, Roti, Parotta etc.

Lemongrass & Chilli Chicken

The one ingredient which is always stocked in my pantry is lemongrass, either fresh or in a powder form. The love of subtle citrus flavour is the main reason and in addition, this also has lots of medicinal values. I had already mentioned in Lemongrass & galangal Tea post regarding its benefits. This recipe is inspired by Vietnamese cuisine and have made few changes in method of cooking according to our tastebud.
The chicken is marinated with lemongrass, garlic and onion paste for half an hour and then sautéed in a pan along with spicy green chillies gives a wonderful aroma while cooking. Apart from flavour, this curry gives a refreshing feel while eating.  Adding sugar to the recipe gives a lovely colour to the chicken. Adjust the quantity of chillies according to spicy level. This goes delicious with any varieties of rice like Jasmine rice, sticky rice, white rice, brown rice etc.

Ingredients :

200 Gms Chicken Boneless, cut into cubes
1 Medium sized Onion, chopped
4 Garlic pods, peeled
1/4 Cup Lemongrass, finely chopped
4 - 5 Green chillies, sliced
1 Tbsp Fish sauce
1 Tsp Chicken powder
Few Basil leaves + garnishing
1 1/2 Tbsp Olive oil
1/2 Cup Water ( Add extra if required )
Salt to taste
2 Tsp Sugar

Method :

Grind lemongrass, garlic pods and chopped onion into paste.

Marinate the chicken with the ground paste for 30 minutes.

Heat oil in a pan and add sliced chillies followed by the marinated chicken and few basil leaves.

Saute it together for couple of minutes.

Now add sugar, salt, fish sauce and chicken powder to the chicken and cook it for a minute.

Add the measured water, cover and cook till the chicken gets cooked.

Garnish with basil leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with any varieties of white rice. 

Chicken Noodles

My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.

Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )

2 Tbsp Olive oil 

1 Medium sized Onion, Sliced 

1 Cup Shredded Cabbage 

Salt to taste 

Crushed pepper / pepper powder 

Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 

1 Medium sized Green bell pepper, sliced 

1 Medium sized Yellow Bell pepper, sliced 

1 medium sized Red Bell pepper, sliced 

1 Tsp 5 Spice powder 

1 Tsp Soya sauce 

1 Tsp Red chilli sauce 

1 Tsp Green chilli sauce 

1/4 Tsp Pepper powder 

Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Red chilli sauce.