Wednesday, April 15, 2009

Gingered Chinese Noodle Soup

3 oz cellophane noodles
1 cup shredded watercress leaves
2 Tbs vegetable oil
1/2 cup thinly sliced mushrooms
1 medium onion, sliced
1 cup snow peas
2 thin carrots sliced diagonal
1 tsp oriental sesame oil
1 tsp minced fresh ginger
1 tsp rice vinegar
3 cups chicken stock
2 green onions thinly sliced
1 1/2 cup water
1 Tbs soy sauce
1 cup ham cut into julienne


Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning.
Serve in deep bowls, sprinkle with green onions.

Saturday, April 11, 2009

Vegetable Corn Soup

Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Fresh Onion Soup

. Butter- 2 teaspoons
. Flour - 1 1/2 teaspoons
. Chopped Onions-2 cups
. Bayleaf - 1
. Slices of Bread (fried) - 2
. Grated Cheese - 25 gm
. Vegetable Stock - 6 cups
. Salt to taste

. Melt the butter in a saucepan, add the onions and simmer over low heat till they turn golden brown in colour. Stir in the flour and reast for a minute.

. Then add the vegetable stock. Add the bay leaf and salt and cook, covered, over low heat for 20 minutes. Remove . Preheat the oven.

. Cut the bread slices into small cubes. Arrange the cubes in a bowl and pour the onion soup over them. Top with the grated cheese. Grill for 15 Minutes or till the chesse melts. Serve hot.

Vegetable Soup Recipe

• 50 gm Carrot (scraped and chopped)
• 50 gm Cauliflower(chopped)
• 200 gm Tomato (chopped)
• 50 gm Butter
• 1 tbsp Oats
• 2 tsp Ginger-Garlic Paste
• 4 cm length Ginger
• 50 ml Milk
• 100 gm Small Onion(cut into thin circles)
• 2 tsp Oil
• 1 tbsp Corn flour or all purpose flour
• 1tsp Pepper Powder
• Salt as needed
• 1 Green chilly
• 8 cup Water
• 5-6 Coriander leaves(finely chopped)

•Heat butter in a pan.
•Add ginger garlic paste and fry.
•Add vegetables, green chilli, salt, 8 cups of water and let it boil.
•When the vegetables are cooked, add pepper powder and mash.
•Mix maida and oats with milk and add to the soup.
•Reduce the flame.
•Add coriander leaves to the soup.
•Remove from the flame after it boils for a few minutes.
•Heat oil in another frying pan.
•Add onions and fry till golden.
•Transfer the fried onions to the soup and serve hot.

Tomato Soup Recipe

• 4 Ripe Tomatoes

• Salt to taste

• Pepper

• Mint leaves

• Butter
•Put the tomatoes in boiling water for 2 min.
•Then immediately transfer them to ice-cold water.
•Peel the skins and cut the tomatoes into small pieces.
•Now take water in a pan, boil it and add the chopped tomatoes.
•Add mint and salt to the boiling mixture. Boil for about 5-6 minutes.
•Cool and blend the tomatoes with the help of a mixer.
•Sieve the blended mixture to discard the seeds.
•Garnish it with a dash of butter and serve hot.

Mushroom Soup Recipe

• 400 gm Mushrooms

• 4 Cups chicken stock

• 3 Cloves garlic, crushed

• 60 gm Butter

• 1 Cup cream

• 1/4 Cup flour

• Salt and Pepper as needed


•Wash and chop the mushrooms.
•Melt butter in a saucepan and add garlic and mushrooms in it.
•Cook them for about 5 minutes
•Add flour, stir for about 1 minute.
•Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
•Blend it, then combine cream with it and serve.

Corn Soup Recipe

• 1 cup Corn

• 1/4 cup Ajinomoto powder

• 1/2 tsp Soya sauce

• 1 tbsp Plain flour

• 1 cup Butter

• 1 cup Milk

• 1/2 tsp Pepper powder

• 1 tsp Chili sauce

• Water to boil

• Salt to taste


•Boil the corn in a pressure cooker and grind it. Keep it aside.
•Make a white sauce with butter, plain flour and milk.
•Add the corn paste and boil it by adding a little water.
•Add salt, pepper, and chili sauce.
•Serve hot.

Sweet Corn Soup

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste

1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

Serve hot with corn kernels (step 2) dipped in it.

Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

Mixed Vegetable Soup

Butter1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste

1.Heat butter in a pan.
2.Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3.Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4.Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5.Sieve and serve hot


Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth.