Tag: Soups and Salads

Ingredients:

1 Cup sweet potatoes (Boiled and grated)

½ Cup Chopped onion

1 Tbsp. Chopped Garlic

1Tbsp. Roasted Cumin

½ Tbsp. Paparika powder

1 Tbsp. whipped cream

2Tbsp. Chipotle sauce /paste

1 Tbsp. Olive oil/ cooking oil

½ lit vegetable broth

Salt to taste

Sour cream and chopped coriander to garnish

Method:

Heat oil in a sauce pan, crackle cumin, add chopped onion, saute and add garlic. Once Onion is half done, add mashed sweet potatoes , paprika , salt and chipotle sauce , stir in cream and add vegetable broth , boil for 2 minutes and with the use of hand mixture , blend the mixture and simmer the soup for few more minutes. Ladle the soup into soup bowl serve with dollop of sour cream and fresh chopped coriander .

Ingredients:

1 Iceburg lettuce (about 350 gms), chopped

2 Tbsp unsalted butter

3 shallots, finely sliced

3 large garlic cloves, sliced

400gms green peas (frozen)

1 ½ litre fresh vegetable stock

¼ Tbsp salt

¼ Tbsp black pepper (grounded)

¼ Tbsp caster sugar

Some fresh mint leaves

Method:

Separate the lettuce leaves and wash thoroughly.In a large saucepan melt the butter over medium heat. Add the shallots and garlic, stir. Lower the flame. When the shallots are tender, add the chopped lettuce .Stir for a while. When the lettuce has wilted, add peas, stock and mint leaves and bring to a boil on medium heat. Turn the heat on low and season with salt, sugar and ground black pepper. Simmer for about 10 minutes.

Remove the saucepan from heat and blend the soup with a stick blender. Reheat and adjust the seasoning if required.

Ingredients:

1 large broccoli, broken into small florets

2 large onions, sliced

Olive oil for roasting

1 garlic bulb

1 litre vegetable stock

500 gms potatoes, cut into equal chunks

2 bay leaves

100g parmesan cheese, plus extra to serve

Handful freshly chopped coriander

Salt and pepper for seasoning

Method:

Heat the oven at 200’C.Put the broccoli, onion and garlic in a roasting tin. Drizzle olive oil, sprinkle salt and pepper. Roast for 20-15 minutes , toss to get even roasting. In the meanwhile work on your stock and potatoes, boil the potatoes in stock, add bay leaves, cook till potatoes are done completely. Now add roasted broccoli, onion and garlic in the stock. Remove bay leaves , pour the soup in a blender and blend it until smooth . Strain and Pour back the soup into the pan, add the parmesan cheese and stir until melted. Taste and season with salt and pepper. Serve with coriander, extra parmesan and reserved broccoli..

Ingredients:

2 ½ Tbsp extra virgin olive oil

1 ½ onion, finely chopped

2-3 garlic cloves, finely chopped

¼ Tbsp dried chili flakes

¼ Tbsp cumin seeds

500 gms ripe tomatoes, skinned

100 gms dried Borlotti beans (soaked overnight and drained and pressure cooked)

½ small bay leaf

100 gms spinach, washed (Chopped – Optional)

Method:

In a large pan heat oil over low heat. Add onions and garlic. Fry for about 7-8 minutes, then add the spices and cook for another 5 minutes or until the onions turn soft and golden. Chop the skinned tomatoes and stir into the onion mixture. Add vegetable stock, bring to a boil. Cook for about 7-8 minutes until the sauce thickens. Keep stirring in between. Add the beans and a bay leaf . Let it simmer for about 10 minutes,add baby spinach and season to taste.

Ingredients:

1 Tbsp coconut oil

1 Tbsp ground turmeric

¼ Tbsp ground cumin

2 pinches paparika

3 onions, chopped

1 Tbsp salt

6 garlic cloves, very finely chopped

1 litre vegetable stock

2 cups corn kernels

100 gms cashews, soaked for at least 4 hrs or overnight and blended to paste

1 Tbsp lime juice

2 Tbsp extra virgin olive oil

¼ Tbsp chipotle dip

Fresh coriander, roughly chopped to garnish

Method:

Take coconut oil in a large pan over medium heat. Add turmeric, cumin and paprika , cook for a minute. Add onions and salt and cook for 5 minutes. Add garlic and corn kernels .Cook for 5 minutes, then add the stock. Bring to boil, reduce heat to low and simmer for 5 minute still the corn is bright yellow.

Once the corn is cooked, remove the pan from heat and transfer the mixture to a blender, add the soaked cashews and lime juice. Blend until smooth; add water to thin the soup if required. Season to taste with salt.

Then in a bowl, whisk the olive oil with the ground chipotle until thoroughly blended.

Serve the soup in bowls, topped with chipotle dip and a sprinkle of chopped coriander.

Ingredients:

100 gms green onions finely chopped

2 onions, finely chopped

400 gms potatoes, finely diced

2 garlic cloves, crushed

1 litre vegetable stock

¼ Tbsp mustard paste

Fresh Basil, finely chopped

2 Tbsp unsalted butter

Salt

¼ Tbsp pepper

Method:

In a pan set over medium heat, melt the butter. When the butter foams, add the onions and potatoes along with salt and pepper. cover the pan and let it cook gently for about 10 minutes. Keep stirring in between so that the veggies do not overcook or catch on the bottom of the pan. Then add garlic and spring onion , stir for a minute.

Add the vegetable stock along with mustard paste , bring to a boil. Blend and strain the soup (Straining is optional, I like this soup unstrained). Bring the blended soup to a sauce pan and let it simmer for about 5 minutes . Season with salt and pepper. Taste and adjust the seasoning. Serve into bowls sprinkled with basil, freshly ground black pepper.

Ingredients:

1 Cup sweet potatoes (Boiled and grated)

½ Cup Chopped onion

1 Tbsp. Chopped Garlic

1Tbsp. Roasted Cumin

½ Tbsp. Paparika powder

1 Tbsp. whipped cream

2Tbsp. Chipotle sauce /paste

1 Tbsp. Olive oil/ cooking oil

½ lit vegetable broth

Salt to taste

Sour cream and chopped coriander to garnish

Method:

Heat oil in a sauce pan, crackle cumin, add chopped onion, saute and add garlic. Once Onion is half done, add mashed sweet potatoes , paprika , salt and chipotle sauce , stir in cream and add vegetable broth , boil for 2 minutes and with the use of hand mixture , blend the mixture and simmer the soup for few more minutes. Ladle the soup into soup bowl serve with dollop of sour cream and fresh chopped coriander .

Ingredients:

2-3 cups boiled sweet corn

1 medium size onion

2 tomatoes chopped

1 cup diced capsicums (green ,red and yellow)

2 Tbsp. chopped coriander

1 Tbsp. chopped green chili and jalapeno

For dressing you need 2 Tbsp. lime juice, 2 Tbsp. Oilve oil and 2 Tbsp. honey.

Method:

In a large salad bowl combine all ingredients , make the dressing by whisking dressing ingredients pour over the salad mix and season with salt.

Ingredients:

100 Gram Glass Noodles ( vermicelli noodle)

100 ml white vinegar

100 ml water

2 Tbsp. Sugar

1 Tbsp. Salt

¼ cup Raw Papaya ( Julienned)

¼ cup cucumber ( Julienned)

¼ cup carrot ( Julienned)

2 Tbsp. Roasted Peanuts

2 Thai Red Chili (Sliced)

½ Tbsp. Light Soy Sauce

1/8 Cups green mango (julienned)

¼ cups Cherry tomatoes

1 Tbsp. Sesame oil

1 Tbsp. Honey

½ Tbsp. Chopped basil

Method:

Soak noodles in hot water for few minutes, the moment they turn translucent, drain the water and keep the noodles aside.

Quick Pickling

Boil vinegar, water in a sauce pan , add sugar and ½ Tbsp. salt . On boil, add julienned veggies (except mangoes). Boil it for just a minute and take it off heat. Soak in Chilled water.

In a sald mixing bowl tale glass noodles , add pickled veggies, julienned mangoes, Cherry tomatoes and red chili. Add salt to taste and soy sauce, honey, roasted peanuts and sesame oil , mix well with a spatula or salad mixing fork. Garnish with basil and roasted peanuts.