Hot and Sour Veg Soup - Indian Chinese Version

INGREDIENTS: (Serves 4)
Oil - 1 Tbsp
Garlic - 1 tsp, minced
Ginger - 1 tsp, minced
Frozen Peas - 1/2 cup
Carrots - 1/2 cup
Frozen Corn - 1/4 cup
Green Beans - 1/2 cup, cut at an angle
Regular Noodles - 1 cup
Vegetable Broth/Stock - 4 cups
Soy Sauce - to taste
Red Chili Sauce - to taste
Black Pepper & Salt - to taste
Vinegar - 1 Tbsp, or to taste
Corn Starch - 1 Tbsp, mixed with a little cold water
Spring/Green Onions - 2, chopped at an angle

METHOD:
1. Heat Oil in a medium sized pot.
2. Add Ginger and Garlic and saute for 30 seconds or so.
3. Add Corn, Green Beans, Peas & Carrots, - saute for 1-2 minutes.
4. Add Vegetable Broth, Salt, Black Pepper and Noodles.
5. Bring mixture to a boil and simmer until Noodles are tender but not overcooked.
6. Add 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar - bring to a boil.
7. Mix 2-3 Tbsp water with the Corn Starch and add it to the soup - bring to a boil.
8. Garnish with Spring Onions and serve hot!
9. We can also use Cauliflower, Cabbage, Mushrooms vegitables for this soup.

I won 1st prize for Hot and sour veg soup receipe on online competition at Orkut community MKIU - Mrs.Kannadiga's in USA Recipe-Soup Contest.. :-)

cool myspace layouts

Comments

Gayathri said…

Hey Paddu...Congrats
Your recipes is too gud.... :)

October 12, 2008 at 10:35 AM

Mrs.Kannadigas in USA said…

Hey Paddu, so happy to see ur blog with the certificate. Really proud of u, dear :)

October 12, 2008 at 11:37 AM

Padma Gopinath said…

ThanQ gayathri,shubha :-)

October 12, 2008 at 12:54 PM

Veg-Biryani

INGREDIENTS: Basmati rice - 2 cups (wash & soak it for 20 mins) Beans, Carrots -(cut at an angle) - 1 cup Onions(medium) - 2 nos (sliced thinly) Ginger-garlic paste - 1 tbsp Oil - 2 tbsps Ghee or Butter - 2 tbsps Turmeric powder - 1/2 tsp Slited Green chillies 8-10 Mint leaves(chopped) Coriander leaves(chopped) Water - as required lime juice- 1tbsps Salt to taste Whole garam masalas:- Cloves - 3 nos Cinnamon - 2 sticks Cardamom - 3 nos METHOD: 1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour. 2)Add ginger-garlic paste and fry for a few mins. 3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft. 4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let s

Chicken 65

This is my favourite dish, i often prepare this as a side dish, it is very easy to prepare & gives restaurant taste... I got this wonderful recipe from "vahrehvah.com" , thanks to Mr. Vah Chef for sharing this recipe & video of preparation..!! INGREDIENTS: 1/2 tsp - Aji no moto(MSG) 2 lbs - Chicken-dark meat(boneless thigh meat) 1/2 - Bunch Coriander leaves-chopped 2 tsp - Cornflour 1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt 4-5 number Curry Leaves-chopped 1 - number Egg 1 tsp - Garlic-chopped 1/2 tsp - Ginger-chopped Red Chili Sauce - as reqd 2 tsp - Ginger/Garlic paste 4-5 number Green Chilli Oil to fry 2-3 drops Red color(Optional) Spring Onions to garnish METHOD: To make the fried chicken pieces:- 1. Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat a

Murg Malai Kabab

This wonderful recipe is from vahrehvah.com . Thanks to Mr. Vah Chef for sharing this recipe & video of preparation INGREDIENTS: 1 Lbs - Chicken breast 1 pinch - Cardamom powder 2 tbsp - Cheese 1 - Springs Coriander Leaves 1 tbsp - Corn flour 1 tbsp - Cream 1 tbsp - Curd 1 tsp - Ginger garlic paste 1-3 Green Chillies 1/4 tsp Meat tenderizer or raw papaya paste 1 tbsp - Oil 1 pinch - Pepper Powder 1 pinch - Salt METHOD: 1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, tenderizer and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination 2. Second step is to make marination by making paste of mozzarella cheese, add curd ( thick ) or sour cream , cream corn flour, green chili and coriander paste, salt, oil, cardamom powder and mix well 3. Marinate the chicken with this marination and put in the fridge for another hr 4. Put on to skewer and put in the hottest possible setting on your oven ,if

Joy of cooking

Search This Blog