Simple Carrot Soup

A soup without using ginger, garlic, onion sound strange but really when I cooked this simple carrot soup, a recipe shared by a friend, I am totally amazed by its simplicity and awesome taste. I thought why not share with you all.


Ingredients:

Carrot   2  blanched diced
Green Beans    8 to 10  blanched cut to about 2 inches in length
Green bell pepper  1  diced
Whole yellow peas   1/ 2  cup boiled
Whole cumin seed    ½ tea spoon
Cumin powder    1 tea spoon
Tomato puree     1 cup
Dried basil    1 teaspoon
Rose merry     1/2  tea spoon
Hot water      1 glass
Olive oil  / vegetable oil  1 table spoon
Corn starch    1 tea spoon
Diet butter   1 tea spoon
Grated cheese   1 table spoon
Sugar  ½ tea spoon (optional)
Salt and pepper  to taste

Procedure:
Heat oil in sauce pan. Add whole cumin seed as soon as the seed started to splutter then add black pepper powder and the diced bell pepper. Stir and cook for few second then add blanched vegetables , boiled yellow peas ( instead of yellow peas you can use green peas or chick peas), tomato puree , cumin powder and salt. Stir and cook for 1 to 2 minutes. Then add a glass full of hot water , let it boil for 2 to 3 minutes then add basil,rosemary and sugar if using . To thicken the gravy mix cornstarch in little water then add it to the gravy, cook for another 2 minutes. Then add diet butter and grated cheese mix well and put off the flame. Your super delicious simple carrot soup is ready to serve. Just enjoy this hearty carrot soup with or without bread rolls .

Be Happy And Stay Healthy.

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Delicious Quick Chicken Soup

Since childhood I have tasted many version of chicken soup and every time I am impressed with each style of cooking. But as you know I always try to find out the super easy way to make something delicious. This Friday I try out the most easy and delicious way of cooking chicken soup and I hope you like this easy ,quick, comfy and healthy chicken soup.

Ingredient:

Chicken     300 gm(with bone or boneless)
Potato       4 to 6 big chunks
Raw papaya (skinned and deseeded) 6 to 8 big chunks 
Carrots  6 to 8 big chunks
Tomato  2 small  cut into halves
Onion    1  big cut into four halves
Garlic     6 to 8 cloves
Ginger    1 tea spoon grated
Green chilly  1 chopped (optional)
Bay leaves  2
Cardamom and cinnamon powder  1 pinch each
Chicken seasoning cube   1
Sugar    1/2  tea spoon
Salt and pepper   to taste
Fresh coriander leaf  hand full chopped
Lemon wedge     1
Butter/ diet butter  1 teaspoon (optional)
Water   5 cups 

Procedure:
Take a pan a put all the ingredients in it except butter and lemon wedge. Now cook for 30 minutes or until the chicken is done. Add butter if you want, then garnish it with lemon wedge . Serve hot.Your delicious comfy chicken soup is ready to relish. Now relish this quick comfy chicken soup.

Be Happy And Stay Healthy.

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Mexican Chickpea Soup

Wish you all A Very Happy Belated Women’s Day.
On Women’s day I cook a hearty Mexican Chickpea Soup for my friends. I never knew that it will come out so wonderful because I missed one of the main ingredients that is chipotle peppers in adobo sauce. I could not find them nearby and I have to use my foodie brain to make a substitute. I use pickled green chilly instead and that take away a portion of Mexico but it taste great. Take a look of the recipe.
Ingredients:

Butternut squash   1 bowl peeled, cut into 1 inch square
Red Bell pepper    1 cut into 1 inch chunks 
Onion              1 cut into wedges
Garlic             5 to 6 cloves peeled
Oregano            1 teaspoon
Cumin powder       1 teaspoon
Ground cinnamon    1/2  teaspoon
Olive oil          2 table spoon
Chickpea           1 can, rinsed
Corn               1 can,  drained
Tomatoes           2 ripe, diced
Salt and pepper    to taste
Chopped cilantro    1/2  cup

For pickled Green chilly
Green chilly   4 to 5 deseeded 
Salt           1/4 teaspoon
Pepper         1/4 teaspoon
Paprika powder  1/4 teaspoon
Tomato sauce    1 tablespoon
Vinegar         1 1/2 table spoon
Oregano         1/2  teaspoon
Onion chopped   1 teaspoon
Garlic chopped  1/2  teaspoon
Mix all this ingredients for pickled green chili and leave it for  8 to 10 hours.When you use it in soup just chop them and add.

Procedure:
Put all the fresh veggies in a roasting pan now sprinkle salts, pepper, add chopped garlic and onion and one tablespoon of f oil in it. Coat well. Heat the oven to 425°F then roast the vegetables stirring just once for 15 minutes or until they are lightly browned and tender. Place a saucepan over a low heat then put the remaining oil in it add cinnamon powder, oregano and cumin powder stir for few second then add 5 large cups of water. Then add the chickpeas, tomatoes, corn and pickled green chilly with a spoonful of the mixture in which you dipped the chilies or you may use 1 teaspoon of minced canned minced chipotle peppers in adobo sauce. Bring to boil then simmer and cook for 10 to 15 minutes till the flavor blend. Stir in the roasted vegetable and chopped cilantro.
You can sprinkle little bit of cheese if you like and garnish with a lemon wedge. Serve with bread rolls or corn tortillas. Your delicious Mexican Chickpea Soup is ready.

Be Happy And Stay Healthy.
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Japanese Clear Soup (Suimono)

It was a total mess last week I got hay fever and you know what happens in it, itchy, puffy, watery eyes and red, stuffy nose- OMG it’s terrible! I am not feeling to have anything, my taste buds are completely flat. Then Maa (Mother) came as a savior as she always does, she make a Japanese Clear Soup for me which is not a fill you- up- kind of meal but a delicious refreshing Asian soup. I think God bless every Mom with a caressing hand so that they can make anything special ! What do you feel………….! I am ok now and so want to share that easy yet delicious Japanese Clear Soup –Suimono's recipe with you.

Ingredients:

Chicken stock        3 cups
Soya sauce           1 teaspoon
Dry sherry           2 table spoon(optional)
Mushroom              3 to 4  thinly sliced 
Green onion strips    1 teaspoon
Celery leaves         1teaspoon chopped
Lemon                 Thinly sliced
Carrot                Thinly sliced
Lemon peel            strips  few
Tofu                  small chunks 
Cooked  shrimp        4 to 5(optional)

Procedure:
In a large saucepan bring chicken stock to simmer. Stir in sherry and soya sauce. Simmer for few minutes. Top with all those other ingredients. Cook for another half minutes and you are done. If you want you can season with salt but this soup don’t need that as soya do all the work. Ladle the soup in small soup bowl and relish this delicious Japanese Clear Soup (Suimono).For me this is a total comfy, feel good soup and I hope you too will like the fresh flavors of Suimono.

For now Sayōnara (good bye)!

Be Happy And Stay Healthy.
http://www.japanesefoodreport.com -image source




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Healthy Prawn Soup

Among all the seafood prawn is the most popular in all most every part of the world and so it is in my family. In my childhood days jumbo prawn was my favorite as it is not only tasty but easy to eat. Maa (Mom) use to do all the hard work, devein it and take the shell out, it is only the delicious juicy flesh that we have to eat. Don’t you think that child hood are the most precious time where we can live a worry free life with two loving angels our Mom And Dad by our side! ………. If I start walking down the memory lanes, I will start missing my Dad so much that tears will drop down in my key board and I will not be able to share a very good recipe of delicious and healthy prawn soup which I prepared a day before, for dinner. No more words but a good healthy delicious prawn soup recipe that is very light and easy – A comfort food for you.

Ingredients:

King Prawn   3 to 4 (deveined and peel leaving the tail on)
Bell peppers 
red and yellow   4 table spoon  finely chopped
Garlic         2 table spoon finely chopped
Corn starch    1 1/2 table spoon
Vegetable oil    2 table spoon
Monosodium glutamine  2 pinch (optional)
Sugar      1/2  teaspoon
Salt and pepper    to taste
Lemon    1 juice ( or to taste)
Water or chicken stock  3 cup
Cilantro   hand full chopped
Glass noodles  1/2  cup ( cooked as per package instruction)

Procedure:
Today to make the soup I am using a bit different technique . First wash the prawn well then marinate this prawn with salt pepper, lemon juice, a pinch of monosodium glutamine, little bit of sugar and corn starch for 2 to 3 minutes now steam this prawn in a oil brushed steamer for 3 to 4 minutes or till done.
Heat oil on a pan . Give chopped garlic stir add the chopped bell pepper. Stir and then pour the stock . Let it boil . Season it with salt and pepper , sugar and pinch of monosodium glutamine and chopped cilantro. Now take a small bowl mix cornstarch with 4 table spoon of soup that you are cooking , let it mix well otherwise it will form lumps , then pour it in the soup. Let it boil for another 2 minutes then add lemon juice. Put off the flame . Now in individual soup bowl place the cooked glass noodles then the steamed prawn and now ladle the soup. Serve immediately. Your delicious prawn soup is ready. I hope you will like this healthy soup recipe.

Be Happy And Stay Healthy.
http://www.theworldwidegourmet.com- image source

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HOT BRAZILIAN BEAN SOUP

World Cup fever is on. Brazil is one of my favorite team, I thought that today while watching Brazil Vs Chile, why not bring the taste of Brazil in my dinner table, today I cook hot Brazilian bean soup. This is a very delicious and healthy soup. Black bean is one of the most beneficial in the whole bean family. It is rich in protein, vitamin B, magnesium, maganese, iron and phosphorous, also it is high in folicin ( vitamin B9).If I am not wrong, Black bean is one of the staple diet of Brazil.
INGREDIENTS:

Olive oil      1 table spoon
Onion           2 chopped
Celery          1 chopped  
Garlic            1 teaspoon chopped    
Red bell pepper 1 chopped
Green bell pepper 1 chopped
Vegetable broth     3 cups
Black beans         1 can un drained
Ripe tomatoes      1 chopped
Ground cumin       2 1/2  teaspoon
Lemon juice         2 tablespoon
Red chilly powder  1/2  tea spoon  (optional)
Boiled and mashed potato  1 (optional)
Salt and pepper     to taste
Nonfat yoghurt       1/2  cup
Ginger           1/2  teaspoon finely chopped
Fresh cilantro        handful chopped

PROCEDURE:
Heat olive oil in a large non stick skillet over high heat. Add onion, bell peppers then stir for 2 minutes then add garlic and cumin. Stir for another 1 minutes. Then add the red chili powder and chopped tomatoes. Stir for 2 minutes. Add the black beans mix well then add the vegetable broth. Add all the ingredients except cilantro, lemon juice and nonfat yoghurt. Let it cook for 30 minutes or until the beans become tender.If you want your soup a bit thick then mix the mashed potato, then adjust seasoning. Ladle soup in bowls. Sprinkle lemon juice, chopped ginger, cilantro. Spoon dollop of yoghurt into each bowl. Your hearty hot delicious Brazilian black bean soup is ready to serve. I think you will love to have it while watching Kaka, Fabiano or Robinho's great shot, with the beats of Samba.

BE HAPPY AND STAY HEALTHY.
http://www.bonappetit.com- image source

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DELICIOUS SWEET CORN SOUP

This week some beautiful lines inspired me to cook this wonderful delicious sweet corn soup. A friend of mine e-mailed me this lines- Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. -Marge Kennedy . It is so true I wish and hope everyone of us understand this, then life will became more healthy and prosperous in every sense.I hope this sweet corn soup remind you the above lines whenever you have it.
INGREDIENTS:

Chicken stock       3 cups
Cream style corn    1 tin
Milk                1 cup
Corn starch         1 table spoon
Boiled chicken cube  1 cup
Egg                   2
Salt and white pepper  according to taste

PROCEDURE:
In a saucepan pour chicken stock, corn and salt and pepper. Place it on flame and mix well. Let it boil for 5 minutes. Now add milk let it boil then mix cornstarch with little water and add it to the soup. Mix well. Then add chicken cubes. Beat eggs on a different bowl and pour beaten eggs slowly through a sieve. Stir well. Adjust seasoning. Your delicious sweet corn soup is ready to serve.
This is a feel good soup I hope you will like it!

While you taste this delicious soup I want to share few of my awards with you all
First I want to thank Catherine over at Living the Gourmet for giving Tips for Delicious and Healthy cooking The Happy 101 blog Award. Catherine thank you so much for being such a wonderful friend. From the early days of my blog you are one of my great inspiration. You know how to cheer up friends . I am blessed to have friends like you!

I also want to thank Kristy from My Little Space, a beloved friend of mine who have presented me bunch of lovely awards and make my day shine. Thank you friend its all your appreciation and love that make life so beautiful.

It would be hard for me to select whom I want pass this awards , because all my friends are special, they are my blessings. So this time I thought that whoever come to my blog and comment this awards of appreciation is for all of them. Please feel free to pick this award and let me know . I will edit this blog after a week and put all your names in the list with a back link. I love you all !

BE HAPPY AND STAY HEALTHY.

http://aww.ninemsn.com.au/img/food/rotw/week4/chickensoup.jpg-image source

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BRAZILIAN FISH STEW- Moqueca de Peixe

I hope you all have enjoyed funfilled Paddy’s day. This weekend is the time to recap those moments. Those who will dine out they are lucky but for those who have to cook for them let me share with you a delicious stew recipe from Brazil. This tropical fish stew is speciality of Bahia, a state in Northern Brazil locally popular as Moqueca de Peixe. This is a garlic flavor stew enriched with coconut milk. Authentic recipe is bit difficult so I make a easy version of it, I hope you will like it.

INGREDIENTS:

Boneless fish fillets 2 pounds ( sea bass or hailbut )
Srimp                 1/2 pound (peeled and deveined)
Tomatoes ripe        5 coarsely chopped, 1 sliced
Onion                1  chopped,2 cut into rings
Garlic               1 ½  table spoon
Ground red pepper     ½ tea spoon
Vegetable oil /
Oilive oil           3 table spoon
Cliantro             1/4 cup chopped
Fresh lime juice      of 1/2 lime
Bell pepper
 ( red and green)       1 each  
                      (stemmed , seeded and sliced)
Fish stock            2 1/2  cup
Light coconut milk    1 cup
Salt and pepper       according to taste

PROCEDURE:
Cut the fish fillet into bite size pieces.Take a skillet heat oil then add the chopped garlic, onion, stir for a minute. Add chopped tomoto, red pepper powder. Stir for few minutes then put the flame off. Then put all the mixture in the grinder with salt , lemon juice . Make a smooth paste. Marinate the fish fillet and srimp with this mixture and keep aside for one hour. After an hour pour the fish in a heavy sauce pan, add bell pepper,sliced onion and sliced tomatoes and fish stock stir well . Let it boil , cook until the fish is done then add the cliantro.Season with salt and pepper. Then add the coconut milk . Cook for few more minutes. Serve hot with rice. It is delicious and can be enjoyed year round.

BE HAPPY AND STAY HEALTHY.
http://farm3.static.flickr.com/2784/4129143763_4667ebf942.jpg image source

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CARROT CORIANDER SOUP

This is a very healthy and soul soothing soup. If you just want to relax this weekend and want some thing fresh yet delicious then this is one soup you can rely on. For me this soup is for lazy Sunday’s when I don’t feel to cook yet want to satisfy my taste bud with something delicious. I think you will like this carrot coriander soup.
INGREDIENTS:

Carrot paste        1 cup
Dried Bay leaves    1
Onion               1 chopped
Spring onion        1/2 cup chopped
Butter /diet butter 1 table spoon
Water               4 cup  
Fresh Coriander     handful chopped
Sugar               2 pinch
Salt and pepper     according to taste 

PROCEDURE:
Take a pan and place it on flame. Add a table spoon of butter in it. As the butter starts to melt add chopped onion and spring onion. Stir it for 2 minutes then add a cup of carrot paste stir well. Then add water, you can add more or less as per your wish. Then adjust the seasoning adding salt and pepper. Let it boil. Cook for 5 minutes. After that put off the flame and strain the soup with a strainer. Then again put the soup mixture on flame let it warm up and now it’s time to add the freshly chopped coriander leaves. Mix well. Your delicious carrot coriander soup is ready to serve.
BE HAPPY AND STAY HEALTHY.

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HOT BORSCHT FOR VALENTINE’S DAY

Today let me tell you a story about a friend of mine who use to forget Valentine’s Day every year and his beautiful wife have to find out unique creative ways just to make him remember that a special day is coming, after all who in the world would like to miss yummy choclates, bunch of flowers and those special diamond studded jewellary . Ha haha! Last year she done a lovely thing, as soon as the second week of February starts she start cooking pink and red dishes . First day that friend of mine don’t get the point but after two days he suddenly realize that every food is going red and pink. Ultimately he can solve the puzzle of red foods. So last Valentine’s Day my friends wife not only get loads of gifts but some unforgettable moments of happiness packed with love . I hope now you get an idea how to say your beloved Valentine’s Day is coming without using a single word. If you are thinking which red color dish you can prepare then let me give you this yummy delicious hot borsht recipe, ideal for Valentine’s Day.
INGREDIENTS:

Vegetable stock      6 cups
Beet root            2 (shred coarsely)
Carrots              1(finely chopped)
Celery               2 stalks( chopped)
Parsnip              1
Fresh or canned 
tomatoes pulp       1 cup (chopped)
Boiled potatoes     1
Garlic              1 cloves
Onion               2 chopped
Cabbage             2 cup  finely shredded
Green bell pepper   1 (chopped)
Butter/diet butter  2 table spoon
Sour Cream          ½  cup
Fresh or 
dried dill leaves    1 tea spoon
Sugar                1 tea spoon (optional)
Salt and pepper      according to taste

PROCEDURE:
Boil stock in a stock pot and then add the beetroot , carrot, garlic ,celery and parsnip. Bring to boil then simmer and cover for 10 to 15 minutes . In the meantime take another skillet add 1 tablespoon of butter add chopped onion sauté until tender add tomatoes pulp bring the flame from medium to slow cook for 10 minutes. Add salt and pepper. Add shredded cabbage in it stir and cook until it is a bit soft . In another bowl mashed potato with butter and half of cream . Increase heat to a boil, stir in sautéed cabbage, bell pepper, mashed potatoes to the stock pot. Reduce heat and simmer for few minutes adjust seasoning. Top with fresh dill leaves and sour cream. Serve hot. I hope this delicious soup will touch your beloved heart and you enjoy one of your most memorable Valentine’s Day.

BE HAPPY. STAY HEALTHY.

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HOT AND SOUR SOUP

After having lots of cakes and cookies and sweet dishes my taste buds want something hot specially when temperature is going down. So I thought of making one of my Moms favorite hot and sour soup. For those who don’t want it to become too hot you always have the option to adjust the ingredients according to taste. So don’t worry be happy.
INGREDIENTS:

Chopped mixed vegetable  2 cups
(carrots, cabbage, green peas)
Mushroom chopped                ½  cup
Boiled chicken shredded         ½  cup
Egg                      1 large (beaten)
Chilly oil               2 table spoon
Chilly sauce             1 table spoon (or according to taste)
Garlic                   2 cloved ( finely choppped)
Soya sauce               3 table spoon
Sugar                    ¼ tea spoon
Salt and pepper          according to taste
Chicken stock or water   1 ½  big bowl 
Corn flour               2 to 3 table spoon
Monosodium glutamine     a pinch (optional)
Rice Vinegar             4 table spoon ( or according to taste)

PROCEDURE:
You can buy chilly oil from the market it is available in any Asian grocery shop or you can make it at home.
To make the chilly oil- Take 5 to 6 table spoon of vegetable or soybean oil on a pan . Heat the oil (make sure the oil is fairly hot)and give 8 to 10 dried whole red chilly( cut them into pieces, remove the seed) in it. Put off the flame. Cover the pan for few minutes then cool and strain the oil in a sealed container. You can preserve this oil and use as desired in recipes or as a dipping sauce with dumplings and noodles. Store in a sealed container in the refrigerator.
Now put a pan on flame give chilly oil in it. Now add chopped garlic and chilly sauce (You can add more or less according to your taste) , chopped vegetable, mushroom and chicken . Add a bit of salt and stir for 2 minutes . Add stock, let it boil then add monosodium glutamine,soya sauce and sugar. Adjust seasoning. Mix corn flour with water and add it to the soup. You can add more or less corn flour according to the consistency you want to have for the soup. Simmer for 1 to 2 minutes, gently stir in egg to form thin ribbons then put off the flame and then add vinegar. Stir and your delicious hot and sour soup is ready to serve. Serve hot and before serving you can sprinkle little bit chilly oil to enhance the taste.
In the chilled Saturday evening I think this soup goes well with a romantic or a spine chilling mystery movie . Tell me which one is your favorite accompaniment.

Enjoy A Happy Healthy Weekend!
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THANKSGIVING LEFTOVER TURKEY SOUP

I hope that you all have spend some lovely time and a memorable feast. After that lovely time I know many of you are worrying about those leftover. As you know I always want my friend to be stress free so I came up with a wonderful thanksgiving leftover recipe. I hope this leftover delicious healthy soup will soon be your chart topper.
INGREDIENTS:

Homemade or 
canned chicken 
or turkey broth       6cups
Carrot                2 peeled and minced 
Fresh corn niblets    1½   cup
Cherry tomato         1 pint
Vegetable oil         1 tsp
Green onion           ¼ cup 
Garlic chopped        2 tsp
Chipotle pepper
(canned)              1 tsp finely chopped
Cooked Turkey         1 cup  shredded
Lime                  2
Ripe avocado          1
Mayonnaise            2 ½ tbsp
Fresh cilantro        2 tbsp finely chopped 

PROCEDURE:

In a large pan dry roast the cherry tomatoes over high heat. Then set aside in a small bowl. Repeat the process with corn until lightly charred. Keep it in a bowl. Now in that pan give vegetable oil then sauté onion ( don’t use the dark green ends we will need it for garnish),garlic and chipotle peppers, carrots in medium flame. Now add the stock and shredded turkey bring to boil then reduce the heat to simmer. Chopped roughly the roasted tomatoes and then add it with roasted corn. Season with salt and pepper. Your delicious healthy Mexican flavored soup is ready to serve . But before doing it take a bowl then mashed the avocado, add juice of half lime, mayonnaise, chopped cilantro and salt and pepper. Whisk the whole thing into a fine creamy mixture your avocado cream is ready. Serve the soup in bowl and then topped it with avocado cream. Garnish with chopped dark green onion and few wedges of lime. Now your delicious healthy soup is ready to serve. For another delicious recipe visit 5 star Makeover.


ENJOY A LOVELY THANKSGIVING WEEKEND!

DELICIOUS LAMB STEW RECIPE

After a busy week if you are avoiding those loud weekend parties and want to spend some lazy moment with yourself and not in a mood for elaborate cooking then this delicious lamb stew is just for you.

INGREDIENTS:

Big chunks of lamb     4 to 5
Star anis               1
Garlic                  2 cloves
Clove                   4 to 5
Cinnamon                2  pieces
Cardamom                3 to 4   
Ginger pieces           1 inch
Flavored tea leaves    6 to 7
Potato           skinned and cut into big pieces 
Green Papaya     skinned,deseeded and cut into big pieces
Cauliflower               5  to 6  big florets  
Onion                     sliced  
Butter/diet butter        1 ½ tbsp
Milk                      1 cup
Water                     3 to 4 cups
Sugar/
sugar substitute           1 tsp
Salt  and pepper         according to taste

PROCEDURE:
First boil the lamb chunks with two cloves of garlic and star anis. Then crush clove,cinnamon and cardamom and ginger with it add the flavored tea leaves. Take a piece of muslin cloth then keep this spices in it and tie it up like a small bag if you have reusable muslin tea bag then you can fill the spices in it and then use it. Then put a pan on flame put 1tbsp of butter let it melt now add the potato, cauliflower and papaya. Stir for 1 to 1 ½ minutes. Then add the boiled mutton pieces and sliced onion. Stir and then add 4 cups of water,that special spice filled muslin bag and salt. Let it boil cover the lid and cook for 10 to 15 minutes until the vegetable become tender and the lamb pieces more soft.Then take out the muslin bag by the time it had already add wonderful flavor to this stew.Add sugar and milk cook for half a minute and then put off the flame. Add ½ tbsp of butter and sprinkle black pepper .
Your delicious lamb stew is ready. This stew is not only tasty but also healthy as this stew have papaya which contains ‘papain’, a digestive enzyme known for aiding digestion, it is also a rich source of fiber, papaya consumption helps in lowering high cholesterol levels. Serve hot this lamb stew with bread croutons or some garlic bread. I hope as this stew look divine it will also taste the same.


ENJOY A LOVELY WEEKEND.

thibeault.smugmug.com/.../164824793_ftLDj-M.jpg – image souce

DELICIOUS LENTIL LAMB SOUP

My home town is celebrating the most happening autumnal festival of the year the Durga Puja. Previously it was celebrated as a religious festival but as days passed it has taken the shape of carnival and irrespective of caste creed and language everyone celebrate the occasion, where Mother Nature is worshipped as the symbol of power who eradicate all evils of the earth and bless us with peace, harmony, love and happiness.This is the time when all friends and relative visit each other’s house and share the eternal bonding of love. As I was busy enjoying this festive mood I can’t update my blogs but thanks to all of you my friends who have taken time to visit my blog regularly.Today I will like to share a delicious soup that I have tasted in a road side restaurant with 25 of my friends, the most surprising thing is that they prepared it in just 20 minutes, in front of us. I still trying to make out the magic as they were not equipped with any modern cooking device, any way it taste delicious. They use goat meat to cook this dish you can use lamb if you don’t like the taste or goat meat is not available. Cook it and I assure, you will love it but it may take a bit more time than they did . No more words let go straight to the recipe.

INGREDIENTS:

Meat cube              1 bowl
Garlic clove           6
Ginger                 1tsp coarsely grounded
Lentil                 1 cup
Baby onions            10 to 12
Carrot shredded        ½ cup
Cardamom               4
Cinnamon               4
Clove                  4
Star anis              1
Butter or diet butter  2 tbsp
Lemon juice            1tbsp
Salt  and pepper       according to taste 
Boiled rice            2 tbsp (optional)
Water                  4 cups

PROCEDURE:
First boil the meat with cardamom, clove, cinnamon, star anis, garlic cloves ,coarsely ground ginger, whole black pepper and little bit salt. Then boil the lentil with water( you can adjust the consistency of this soup accordingly by adding more or less water) and little bit of salt. Side by side on another pan sauté baby onion in 1 tbsp butter. Now in it add the boiled mutton, add shredded carrot stir and then add the boiled lentil you just prepared. Now put another tbsp of butter in it and lemon juice adjust the seasoning with salt and pepper. Cover the lid cook for another 1 to 2 minutes and then serve it . Sprinkle some cooked rice above it and your hot lentil lamb soup is ready to relish with some garlic toast bread . This soup is best during rain or winter when you want a whole meal yet feel a bit lazy to cook any elaborate dish this can be your ideal choice.

BE HAPPY AND STAY HEALTHY.

HEALTHY TOMATO APPLE SOUP

I do hope that you have enjoyed a wonderful week. As the week start it bring a lot brighter moment for me and my blog. My blog is now featured in Wellsphere as the top health blog. So to celebrate this I thought of sharing a very delicious and healthy tomato apple soup recipe today with you all. I hope you will love this delicious tomato apple soup.
INGREDIENTS:

Apple cube          1 ½ cup
Apple juice         1cup
Butter/
Diet butter         2tbsp
Flour               1tbsp
Tomato juice        ½  cup
Vegetable cup       4cup
Salt  and pepper   according to taste
Chopped parsley    1tbsp

PROCEDURE:
Put a pan on flame and then give butter and let it melt add flour stir, as the color of the flour start changing,add tomato juice then stir the mixture and let it simmer for 5 minutes. Then add the vegetable stock add salt and pepper put lid on the pan and cook it for another 10 minutes. Put off the flame then add the apple juice and apple cube. Garnish with chopped parsley. Your delicious tomato apple soup is ready to relish. Yum !

BE HAPPY AND STAY HEALTHY.

DELICIOUS GREEN SOUP

This weekend my heart is telling me to go green. So I tried out this delicious green soup with a lot of green leafy vegetable. I am sure you will like this extraordinary tasty and healthy soup.
So what are you waiting let start-

INGREDIENT:

Fresh spinach leaves      500grm
Lettuce leaves             500grm
Spring onion              250grm
Cumin seed                1tsp
Garlic                    1tsp crushed
Water /
vegetable stock            ½ liter
Tofu                      125grm grated
Yoghurt                   125 milli liter
Olive oil                 1tbsp
Salt and pepper        according to taste

PROCEDURE:
Wash all the leafy vegetable well and then chop them put them in a sauce pan with cumin seed, olive oil, garlic and vegetable stock or water. Let it boil . When it start to boil place a lid and let it cook for 30 minutes in slow flame. Now strain the leafy vegetable and put it to the blender to make a fine paste. Then again place the pan on a flame with the strained stock and then add the green paste let it boil added the grated tofu ( this is optional you can avoid this if you are not a great fan of tofu ) and the smoothly beaten yoghurt. Boil it in a slow flame for another few minutes then add salt and pepper. And now it is ready to serve. Garnish it with some carrot and zucchini julian.

GO GREEN THIS WEEK END.

BE HAPPY AND STAY HEALTHY.

www.coolinarika.com/repository/images/_variat – image source

MUNG BEAN SPROUT AND MUSHROOM SOUP

In weekends all of us want to spend some good time with our loved ones . So no more extra talk today only a good mung bean sprout and mushroom soup for your loved ones and mine too.

INGREDIENTS:

Sprouted mung beans         1 cup
Mushroom  slice              ½ cup
Finely chopped vegetable      1 bowl
(carrot, bell pepper, beans,
cauliflower)
Cilantro chopped               4tbsp                                   
Soya sauce                     1 tbsp
Sesame  oil                    2 tbsp
White vinegar                  2tbsp
Sugar                          1tsp
Salt and pepper              according to choice
Water / vegetable stock      1 large bowl
Corn flour                   1 ½  tbsp

PROCEDURE:
In a pan put the sesame oil and the sprouted mung bean . Stir for a minute the add the mushroom and chopped vegetable stir for 1 to 2 minutes. Add soya sauce, white vinegar, cilantro, sugar salt and pepper just stir and add water/ vegetable stock. Stir and let it boil for 2 to 3 minutes. Then mix corn flour in little water and add it to the soup. Cook for another one minutes. Now serve this delicious mung bean sprout and mushroom soup with noodles or rice.

Related post:
Sprouted mung bean salad

BE HAPPY.STAY HEALTHY.

DELICIOUS IRISH VEGETABLE CHICKEN STEW

I am back after a short break .I know my friends you missed me ,I am really busy fixing a family issue. But I am back again to celebrate another lovely spring festival.Yes today we will be going to Ireland to celebrate Saint Patrick’s Day (Irish Lá ’le Pádraig or Lá Fhéile Pádraig),coloquially St.Paddy’s day or Paddy’s Day. I was not aware of this lovely festival before last year, when a friend from
New Zealand told me about Paddy’s Day which- I want to share with all my other friends from different parts of the world. This is an annual feast day which celebrates Saint Patrick(Ad385-461), one of the patron saint of Ireland, and is generally celebrated on March 17th. Celebrations are generally themed around all things Irish and, by association, the color green. Both Christians and non-Christians celebrate the secular version of the holiday by wearing green(meaning to wear a shamrock on one's clothing.)eating Irish food and/or green foods, imbibing Irish drink (such as Irish stout, Irish Whiskey or Irish Cream) and attending parades. So Happy Paddy’s day to all.

I will share with you a very delicious Irish vegetable chicken stew which my friend asked me to prepare in Paddy”s day.

INGREDIENTS:

Cooked cubed chicken breast   4cups
Fresh mushroom  sliced          ½ cup
Chopped onions                 ½ cup
Chopped garlic                 1tsp
Carrots cubed                  1cup
Turnips                        1cup
Potato cubed                    2 cup
Celery                          ½ cup 
Soya sauce                      1tsp
Worcestershire Sauce            2tsp
Parsley chopped                 3 tbsp 
Dried thyme                     ¼ tsp
Rosemary                        ¼ tsp
Chicken stock                   6 cups
Sugar                           1tsp
Salt and pepper                 according 
                                to taste
Butter                          2tsp (optional)
Flour                           2tsp

PROCEDURE:
Combine chicken, mushrooms, onion,garlic,turnips, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Add the remaining ingredients except the flour and butter. Mix well and bring to boil. Cover and simmer for few minutes. Melt the butter on a medium heat in a pan, then whisk (or vigorously fork in) the flour. Cook for 2 minutes whisking all the time to prevent it sticking to the bottom of the pan. Quickly blend the mix in the gravy with your whisk or fork. Taste and adjust the seasoning. Cook for another few miutes. As the gravy thicken put off the flame. Garnish with parsley. Serve hot with some Irish soda bread.
Instead of red wine or some green beer you can take some green apple drink which will go well with Irish Stew and will be healthy too, but those with good health just for this Paddy’s Day a glass of Guinness is probably the best accompaniment of all!
It's time to paint yourself green and hunt for the pot of gold .As who can tell you might get lucky this time around 'cause St. Patrick's Day has come with a promise to fulfill all your wishes if you have the faith. A heart felt wish of mine for you my friend.

BE HAPPY AND STAY HEALTHY.
st. patrick day tag

HOT GINGER GARLIC CHICKEN SOUP

Hot Chicken soup in chilled winter evening is my all time favorite. The recipe which I am sharing with you today is my Grand pa’s favorite. He is no more with us today but whenever I have this soup I fill the warmth of his love and care. When I was young he himself used to cook this for my brother and me every alternative Sunday. While we use to relish this dish, he shares some of his childhood adventures with us. It was such a great fun I really miss those days. So all you out there far from your Grand pa’s and Granny’s make some time to visit them, this coming vacation. I hope you also have some great moments that your heart will remember forever. Don’t forget to share those with me next time you visit.

INGRDIENTS:

Onion                           1 big chopped
Ginger                          ½ tsp paste
Garlic                          1tsp paste
Egg                             1 (take the white part and beat it)
Chicken stock                   2 cup 
Corn flour                      1tsp (mixed in 2 tbsp of water)
Salt                            according to taste
Sugar                           ½ tsp
Black pepper                    according to taste
Butter                          1tbsp
Spring onion                    finely chopped 1tbsp

PROCEDURE:
First of all you make the chicken stock. Now to make the chicken stock take 4 to 5 pieces of boneless chicken and now boil the chicken with 2 ½ cup of water add little salt. Now when the chicken is well cooked cool down the mixture and put it in a blender and blend it . Strain the whole mixture you get the stock. Now put a pan on flame and add butter. Add the chopped onion sauté it and then add the ginger garlic paste. Sauté it for ½ min.
Add chicken stock as it starts to boil slowly add egg white and go on stirring. Then
Add salt if needed and bit of sugar and black pepper. Stir and then add corn flour .Stir a little and now it is ready, put off the flame. Put it on a serving bowl and garnish with spring onion . Our grand pa use to give a little bit of tomato garlic sauce . This is not necessary but if your kids want you can add this extra taste to this dish.

SERVE HOT

SWEET AND SOUR CHICKEN

I am very happy today, my nursery school friend Dev rang me up yesterday after one year and we spend an hour talking. It seems all those grey lanes of past suddenly turn green, I can hear the school bell, the school prayer and all those innocent moment of laughter and game that we all friends spend together. Dev is now in Gibraltar busy working as a PRO of a MNC. This is his all time favorite dish; I told you earlier that my mother is a very good cook and whenever he used to come to our place this was his one and only request. Today I am sharing one of my close to heart friend recipe with you .
Hope you will like it.

INGREDIENTS
Chicken 1medium chicken sliced
Mixed vegetable 500grams(like bell pepper, carrots,greenpeas
cabbage etc.)
Boiled noodles 250grams
Corn flour 1tbsp dissolved in half tsp of chicken stock

Vinegar ¼ cup
Tomato sauce ½ cup
Mustard sauce ½ tsp
Pepper powder 1tsp(or according to taste)
Sugar ½ tbsp (or according to taste)
Salt according to taste
Sesame oil 1tbsp

PROCEDURE
Steam the chicken and shred it. Make thin slice of the vegetables and steam them. Put a pan in flame and now give oil now give tomato sauce, mustard sauce , pepper powder and salt ,sugar , chicken and vegetable stir it for a half a minute now add one and half cup of chicken stock or water .As it starts to boil add the corn flour mixture and vinegar .As it thicken put off the flame. Take the noodles in a serving bowl and put the chicken soup over the noodles. Garnish with chopped green onion.

This recipe is dedicated to Dev with a thought-







May God bless you with happiness and our friendship remains as a wonderful treasure of heart.