Vegetable Soup

Soups & Salads

Soup is generally a warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another  liquid.  There are a few different kinds of soup such as  clear soups, bisque, and chowder. Soups are similar to stews but have more liquid in them.

You can add grains, rice and lentils and paste to make it more filling.

When I was growing up, we only used fresh vegetables.  We did not have frozen foods. If we had to use beans and peas when they were not in season, we would use dried beans, soaking them overnight and boiling them in the morning and then using them. You can add any vegetable of your choice for this soup. 

Ingredients

  • 2                  tbsp Vegetable Oil
  • 1                  med onion finely chopped
  • 2                  med tomatoes finely chopped
  • 2                  med potatoes peeled and cubed to 1/2 inch
  • 1/4               tsp dried Oregano
  • 1/2               tsp Salt
  • 1/2               tsp Black Pepper
  • 3                   cups frozen Mixed Vegetables
  • 4                   cups Water

Instructions

  1. In a medium saucepan heat the oil.  Add the onions and fry them till they are light brown in color(about 3 minutes)..
  2. Add the chopped tomatoes and cook them for a minute.
  3. Add the potatoes, oregano, salt and black pepper and  cook  for another minute. 
  4. Add the frozen vegetables and water. When the water starts to boil, turn the heat down to medium and let it simmer for about half an hour.

Serve with toast or crackers.

Mung Soup

Poultry, Soups & Salads

It is cold and rainy outside and we have all had rich foods in the last few days, so I am making a soup.  This is a good healthy soup with no fat added and it is very filling.  This soup is very good if you are on a diet.

Mung Beans are:

  • Low in Saturated Fat, Sodium, and Cholesterol
  • High in Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper, Manganese, Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium

The nutritional value of mung beans makes them ideal for:

  • Weight loss
  • Maintaining optimum health

Mung Beans are a native of India.

They are small egg shaped and green in color.  They are commonly used in India, Pakistan, and southeast Asia.

Whole beans are generally prepared from dried beans by soaking in water for 5 hours and then boiling them until soft.  If you do not soak them, they will take longer to cook.

Makes 4 serving.

Ingredients

  • 1                  cup Mung beans
  • 4                  cups water
  • 1/2               chicken breast deboned and skinned.
  • 1                  small onion
  • 1                  small tomato
  • 1                  tbsp crushed ginger
  • 1/2               pkg frozen  spinach (3 oz)
  • 1/2               tsp salt(or to taste)
  • 1/4               cup chopped cilantro

 Instructions

  1. Soak Mung in 3 cups of water for about 5 hours.  If you do not soak the mung, they will take longer to cook.
  2. Rinse the chicken and cut it into very thin 1 inch strips.
  3. Finely chop the onions and tomatoes.
  4. Drain the water.  In a medium pot put the mung, add 4 cups of water, chicken, chopped onions and tomatoes, ginger, spinach and salt and cook this on med for 1/2 hour.
  5. Sprinkle the cilantro before serving.

Tamarind Chutney

Chutney

The Tamarind tree is  huge  and spreading, rising up on a thick trunk covered in gray bark.  Growing up to 6 ft. high, its pale-green foliage sections of 10 –15  curry leaf-shaped leaflets provide a wonderful canopy of shade, punctuated by small cluster of red-striped, yellow flowers when in bloom.

Tamarind is a native to East Africa and Asia.  The Indians make a refreshing drink from it called Amli Panni and in Middle East a version with sugar added is sold in attractive cordial bottles.  A delicious confection is made in Asia from Sweetened balls of tamarind, rolled in sugar and sometime  spiced with chili.  Mexicans make a hard candy with the tamarind pulp filling.  Philippino make a hard candy as well.  Tamarind is one of the main ingredient in making Worcestershire sauce and Hp sauce.

Tamarind concentrate is a thick, black, molasses-type liquid, and is made by boiling the fruit and straining it to remove the fibers and the seeds.

Tamarind can be used instead of lemon juice in Asian soups, curries and  chutneys, naming a few.

This was one of the fruits the locals sold on the road side so, on the way home from school, we would buy the green tamarind, sprinkle it with salt and red chili powder and eat it.  It is tart.

Tamarind is also used as a dip for potato chips, fries, cassava fries and nachos.

Making the chutney is a little messy so I prefer to make it in a big batch and then freeze it.

   

 
Ingredients

  • 1                  pkt Tamarind(12 oz)
  • 1/2               lb Dates or 1 cup sugar.
  • 1/4               cup Salt
  • 1/4               cup Chili Powder
  • 8                  cups Water

 Directions

  1. In a Sauce boil Tamarind, dates and 4 cups of water.  Stir it around and break the tamarind block.  Let it cool.  Strain the liquid off, squeezing the remaining pulp.  Add more water and squeeze the pulp as dry as possible before discarding it.
  2. If you have a food processor use it to break the Tamarind block, (this is a faster way of making the pulp) after you have boiled  it.   (do not use the food processor if the Tamarind has seeds in it, It will break the blades of the food processor)
  3. Add the salt and chili powder and mix well.

This pulp will be quite thick and you should have about 8 to 10 cups.  You can freeze this in ice cubes or small containers and use it as required.  If you are using it as a chutney add equal amount of hot water(this will thaw the frozen cube instantly.

You can use equal amount of tamarind pulp for lemon Juice in your cooking.

Masala Paratha

Breakfast

Today I  invited a couple of friends for breakfast.  We will have Masala Paratha, Riata, Mango Chutney and Goor Kari(sweet mango pickle)   I am using wheat flour and Bajro flour(Millet flour ) Bajro is a very healthy flour.

The Paratha is an important part of a traditional Indian breakfast. It originated in North India and was then accepted in different parts of the Indian Subcontinent. Traditionally, people make it using ghee  (clarified butter) but nowadays some people use oil  for health reasons. Usually the paratha is eaten with chai and raita as part of a breakfast meal.You can also get stuffed paratha ,  which may be stuffed with potatoes, paneer (Indian cheese), onions, keema (ground meat), Lentils, or Spinach.  Foregoing  are a few examples.  You can also make sweet paratha, using almonds and coconut.

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top; with chutney, with pickles and yogurt; or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

The paratha can be round, square or triangular.

Makes 10

Ingredients

  • 1 1/2                  cup whole wheat flour
  • 1 1/2                  cup Bajro (millet flour)
  • 1/2                     tsp salt
  • 1                        tbsp Sesame Seeds
  • 1/2                     tsp freshly crushed Cumin
  • 1/2                     tsp freshly crushed Black Pepper
  • 1/4                     tsp Turmeric Powder
  • 1/2                     tsp  crushed Jalapeno pepper
  • 1                        tbsp finely chopped Mint
  • 1                        tbsp finely chopped Cilantr0
  • 2                        tbsp finely chopped fresh or frozen Fenugreek leaves(methi)
  • 1/4                     cup oil
  •                           Water
  • 1/4                     oil for frying.

Directions

  1. In a medium size bowl put the 2 types of flour, salt, sesame seeds, cumin, black pepper, turmeric  powder, jalepeno, mint , cilantro and oil.  Rub the oil till the mixture is like bread crumbs.  Pour the water and make a stiff dough.  Kneed the dough for 5 minutes.
  2. Divide the dough into 10 equal balls.  Make a nice round ball.  On a floured surface flatten the dough with your hand and then roll it to about 7 inches.
  3. Cook this on the stove in a preheated tava(tava is a flat Indian frying pan),  on a medium heat.    If you do not have a tava use a frying pan.
  4. Cook both sides for about half a minute on each side.(You will see bubbles forming).  Brush it with oil and turn it.  Brush oil on the other side, cook each side for about a min and put it on a paper  towel to drain the oil.

Serve it with, Riata, Mango Chutney, or Goor Kari and tea.

Note:  You can make paratha with whole wheat flour only.

Green Masala

Dips, Chutneys, Preserves and Pickles

 

Green Masala is a mix of fresh garlic, ginger, jalapeno, cilantro and mint. In Indian cooking we always use garlic, ginger, jalapeno and cilantro; so blend all this in a blender and freeze it in an ice tray.  When the masala is frozen put it in a zip lock bag or a plastic container and use as needed.  You can also buy the masala from an Indian Grocery store or a Supermarket. You will find crushed Garlic and crushed Ginger at a Supermarket.

Ingredients

  • 1/2              lb  Garlic
  • 1/2              lb  Ginger
  • 1/4              lb  Jalapeno(or to taste)
  • 1                 bunch Cilantro
  • 1                 bunch Mint
  • 1                 tsp Salt
  • 1/2              cup Lemon Juice

Direction

  1. Peel the garlic and  ginger(use a potato peeler to peel the ginger).
  2. Chop the jalapeno in big chunks.
  3. Rinse and chop the cilantro.
  4. Remove the leaves from the mint stem and rinse it.
  5. Put everything in a blender or a food processor and blend to a fine paste.
  6. Freeze it and use it as needed.

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Sweets
  • Makes 1 four-layer cake, serves 10 – 12
  • This recipe also makes two 6-inch cakes: Use four 6-
  • by 2-inch round cake pans, and spread each layer with
  • one-half cup of frosting.

   Ingredients

  • 3             cups all purpose flour
  • 1             cup (3 oz) pecan halves
  • 1             lb large carrots,  peeled
  • 3             large egg, room temperature
  • 1/3          cup buttermilk
  • 1             tsp pure vanilla extract
  • 2             cups sugar
  • 1- 1/2      cups butter, melted
  • 1              tbsp freshly grated ginger
  • 2              tsp  baking powder
  • 1              tsp baking soda
  • 1              tsp salt
  • 1              tsp ground  cinnamon
  • 1/2           Cup Pecan halves for decoration 

Directions

  1. Heat oven to 300 degrees.  Spray two 8-by2-inch round cake pans.  Spread Pecans in a plate and microwave it for 1 minute.  Let it cool completely.  Finely chop pecans, and set it aside.
  2. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups.  Place carrots, eggs, buttermilk, vanilla, sugar, butter and ginger in a large bowl; whisk until well combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.  Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.  Fold in the toasted pecans.
  4. Divide batter between two cake pans, and bake until a cake tester inserted into the middle comes out clean, about 1 hour.  Remove pans from oven, and transfer to a wire rack to cool, 15 minutes.  Turn cakes out onto a rack;  let stand until completely cool.
  5. Using a serrated knife, trim tops of the cakes so surfaces are level.  Slice each layer in half horizontally.  Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top.  Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting.   Place last cake layer on top, and spread with remaining frosting over the top and the sides of the assembled cake.  Decorate with pecan halves.  Transfer to refrigerator, and chill 3 to 4 hours.

 

Orange Cream Cheese Frosting

Makes 5 cups

  • 3/4       cup (1 1/2 sticks) unsalted butter, room temperature
  • 3           eight-ounce bars cream cheese, room temperature
  • 3           cups icing sugar
  • 1           tbsp freshly grated orange zest
  • 2           tbsp freshly grated ginger
  •              pinch of salt

Directions

  1. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes.  Add cream cheese, and beat until well combined and fluffy, about 2 minutes more.  Add the remaining ingredients and beat 5 minutes more.

Use immediately, or store in the refrigerator in an airtight container for up to two days.

 

 

 

Christmas Eve

Special Occasion

Today is Christmas eve and I am preparing for tomorrow.  We will do Christmas with my daughter and her husband.  I have to make appetizers and a dessert.  I have made Nanaimo Bars and have prepared  for Chicken Tikka  Pita Pockets, Vegetable Samosas and Vietnamese rolls.  For dessert I have my Carrot Cake, a platter of cookies, Fruit cake and Nanaimo bars.

Chicken Tikka Pita Pockets:  These little pita pockets are great for appetizers.  You can fill them up with anything you like, Taco meat, Souvalaki meat, and Daal bhajias are a few examples.  You can also use the larger pita bread and fill them with a salad and  some meat and serve it for lunch.

Chicken Tikka is a chicken dish served in Indian and Pakistani cuisine.  It originated in Pakistan in the state of Sind.  It is popular in countries all over the world.  It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tan door, after marinating in spices.

The word tikka means bite.  It can be cooked on a BBQ .

Samosa is a stuffed, deep fried snack that is very popular in the Indian subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, and Africa.  It is a triangle shell with a savoury filling, which may include spiced vegetables, lentils, meat or chicken.  Samosas are served as an appetizer or a light lunch with salad.   It is served with Tamarind chutney or lemon wedge.   Samosas are widely available in Indian restaurants and snack-bars in Europe, North America, Asia and Africa.

Vietnamese salad rolls are made with rice paper.  They are filled with prawns, vegetable, herbs and rice vermicelli.   They are served at room temperature and not fried.  It is listed at number 30 on worlds 50 most delicious foods compiled by CNN Go in 2011.   I have made mine with chicken and Vegetables and I will serve it as an appetizer.  You can use the large rice paper and serve it as lunch.  This is served with peanut sauce.

Nanaimo Bars

The Nanaimo bar is a dessert of Canadian origin popular across North America. The Nanaimo bar is a bar cookie which requires no baking, and is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavored butter icing, which is covered in chocolate made from melted chocolate squares. Many varieties are possible by using different types of crumb, flavors of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavored icing or mocha flavored icing.

Chicken Tikka Pita Pockets

Chicken Tikka Pita Pockets Vietnamese RollsSalad Rolls

                                     

Samosa Meat &Vegetable

Samosa  Naniamo BarsNanaimo Bars

Jewel Cookies

Sweets

Jewel Cookies

Makes about 4 dozens

Ingredients

  • 1 cup         soft butter
  • 1/2 cup      light brown sugar
  • 2                egg yolks
  • 2 tsp          vanilla extract
  • 2 cups        all purpose flour
  • 2                egg whites slightly beaten
  • 2 cups        finely chopped walnuts or pecans
  • 4 tbsp        red jelly or jam

Directions 

  1. In a medium bowl, with wooden spoon, beat butter, sugar, egg yolks, and vanilla until smooth.
  2. Stir in flour just until combined. 
  3. Preheat oven to 375F.  Using hands, roll dough into balls 1 inch in diameter.  Dip in egg white; then roll in walnuts.
  4. Place, 1 inch apart, on ungreased  cookie sheets.  With thimble or the handle of a wooden spoon, press centre of each cookie.
  5. Bake 10 – 12 minutes, or until a delicate golden-brown.  Remove to wire rack;  cool.
  6. Place 1/4 teaspoon jelly/jam in centre of each cookie.  (Diced candied fruit may be used, instead of jelly, if desired)

I have used plum jam

Raw Vegetables and Beet Dip

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 1 can           (14oz) Beets, drained
  • 1 pkg           (8oz) Cream Cheese
  • 1 tbsp          finely chopped onions
  • 1/4 tsp        Tabasco

Directions

  1. In a Food Processor blend everything together.
  2. Serve with Cut Vegetables.

Vegetables

  • Broccoli floret
  • Cauliflower floret
  • Celery Sticks
  • Carrot Sticks
  • Cherry Tomatoes
  • Mushroom
  • Red Pepper cut in Strips
  • Zucchini Cut in slices

Tex Mex Dip

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 3 med               Avocado
  • 2 tbsp               lemon Juice
  • 1/2  tsp            salt
  • 1/4 tsp             crushed black pepper
  • 1 cup                sour cream
  • 1/2 cup             Mayonnaise
  • 1 pkg                 Taco Season Mix
  • 2 cups               Bean Dip
  • 1 cup                 sliced green onions
  • 1 cup                 chopped tomatoes
  • 2 cans (3.5 oz)   pitted olives drained and chopped
  • 1 pkg (8oz)         shredded cheddar cheese
  • 1 bag                  round tortilla chips

Directions

  1. Mix together first 4 ingredients.
  2. Mix next 3 ingredients.
  3. On a large platter spread bean dip.
  4. Top with Avocado mixture.
  5. Layer with sour cream.
  6. Sprinkle with chopped onions, tomatoes and olives.
  7. Cover with shredded cheese.

Serve with Tortilla Chips