Vegetable Manchow Soup Recipe / Manchow Soup Recipe / Indo Chinese Manchow Soup Recipe / Spicy Vegetable Manchow Soup Recipe / Veg Manchow Soup Recipe

 

Vegetable Manchow Soup

Ingredients

Finely minced vegetables - 2 cups

(I used carrots, cabbage, beans )

Minced garlic and Ginger - together - 1 tbsp

Minced green chilies - 4

Minced celery - 1 tsp

Chopped spring onions - a handful

Chopped coriander stems - 2 tsp

Tiny cubes of Tofu - 1 cup

Dark soy sauce - 1 tsp

Light soya sauce - 1 tsp

Salt and pepper powder - to taste

Sugar - 1/2 tsp

Rice vinegar - 1 tsp

Corn starch - 2 tsp

( dilute it in some water, this is used for thickening the soup)

Vegetable stock - 4 cups or add as needed

Sesame oil - 1 tsp

Deep fried crispy noodles for garnish

Method

Heat oil in a pan fry ginger, garlic and green chilies till changes to light brown.

Add the vegetables and  sauté for a minute. Pour the stock add the coriander stems , tofu , celery , soy sauces and seasonings. 

In low flame cook till the vegetables are cooked , pour the diluted corn flour liquid , sugar , rice vinegar and cook till thick.

Switch off the stove garnish with fried noodles and spring onions and serve immediately!

Note:

Color of the soup is not dark as I used light soy sauce more.

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Ema Datshi Recipe / Spicy Bhutanese Stew Recipe / Bhutanese Chili Cheese Recipe / National Dish of Bhutan Ema Datshi

 

Ema Datshi

Ingredients

Sliced onions - a handful

Sliced deseeded hot green chilies - 6

Chopped garlic - 3

Water as needed

Salt to taste

Processed cheese - a handful

( I used cheese slice in this recipe )

Oil or butter - 1 tsp

Method

Heat oil in a pan add the onion, garlic and green chilies sauté for a minute.

Add salt pour needed water cover and cook for a minute.

Add the cheese and simmer for a minute till the cheese is melted and well combined.

Switch off the stove and serve hot with Bhutanese red rice or bread.

Note:

a) There are lots of variations like adding vegetables and meat.

b) Traditionally spring onions and farm cheese are used in this dish.

c) This is served as a main course

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Jilakarra Maggu Recipe / Jeelakarra Maggu Recipe / Jeera Gravy Recipe / Jeera Maggu Recipe / Andhra Traditional Recipe Jeelakarra Maggu

 

Jeelakarra Maggu

Ingredients to be ground

Jeera / Cumin seeds - 2 tsp

Coriander seeds / dhania - 1 tsp

Garlic - 6 cloves ( medium size)

Chopped ginger - 1/2 tsp

Red chilies - 5

Turmeric powder - 1/4 tsp

Salt to taste

( Pour water and grind to a smooth paste)

Other ingredients

Sesame oil - 6 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilies - 3

Curry leaves - few

Chopped garlic - 6 cloves ( medium size)

Jilakarra Maggu

Method

Heat oil in a pan temper it with mustard, red chilly , curry leaves and urad dal. add the garlic and fry till they turn light brown.

Pour the ground paste and sauté till raw smell has disappeared completely.

Pour needed water and in low flame cook the gravy till thick and oil floats on top.

Switch off the stove mix this gravy into hot rice and enjoy.

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Instant Sohan Halwa Recipe /Sohan Halwa Recipe / Quick Homemade Sohan Halwa Recipe / Easy Dessert in just 5 minutes

 

Instant Sohan Halwa

Ingredients

Sugar - 1 cup

Ghee - 1/4 cup

All purpose flour / Maida - 1/4 cup

Milk powder - 1/4 cup

Mixed nuts as needed

( I used almonds, cashew nuts and pistachio)

Method

Take small steel bowls (katori ) and grease them with ghee sprinkle chopped nuts and keep is aside.

Add ghee and sugar into a heavy bottomed pan in low flame keep stirring continuously till sugar melts and changes it's color to golden brown. Do not over cook and burn them.

Switch off the stove and add the milk powder and maida stir quickly till well combined. 

Take a ladle of the mixture and pour it into the grease cups immediately, do not fill till the top. Tap the bowl so it's spread even or use a greased spoon to even the top.

Cool completely and unmold from the cups and enjoy!

Sohan Halwa

Note:

a) The mixture will be too hot so be careful while cooking the whole process.

b) Make sure you wipe the sides inside the bowl, otherwise it will be difficult to unmold the sweet.

c) This sweet is a firm brittle , crunchy, chewy , glossy and greasy. 

d) You need to break them into pieces, sprinkle them on top of ice cream or pair it with hot beverages or chew them slowly and enjoy.

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Pineapple Chia Fresca / Pineapple Chia Drink / Summer Drinks / Pineapple Summer Drink Recipe

Pineapple Chia Fresca

Ingredients

Chopped pineapple - 4 cups
Chia seeds - 2 tsp
( soak them in some water till it swells up)
Sugar - 1 tsp or more
( add only if the fruit is not sweet)
Salt a pinch
Mint leaves chopped - 6
Water - 2 cups
Ice cubes

Method

Add the pineapples cubes into the blender,blend till smooth.
Using a strainer press the pulp and strain out the juice , discard the pulp.
Add the salt, sugar, mint leaves , soaked chia seeds and water to the juice.
Mix well and just before serving add ice cubes and serve cold.

Note:

a) Instead of chia seeds indian basil seeds / sabja can be used.
b) Instead of sugar you can add honey.

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Kavuni Arisi Kanji Recipe / Kavuni Rice Porridge Recipe / Kavuni Rice Kanji / Karuppu Kavuni Kanji Recipe / Healthy Kanji Recipe / Black Rice Porridge Recipe

Kavuni Arisi

Ingredients

Kavuni rice / Karuppu kavuni arisi / Black rice - 1/2 cup

( wash and soak it in water for 8 to 10 hours or overnight. Next day drain out the water and pulse it in a blender to a semi coarse mixture. Do not discard the drained water you need it for cooking the kanji))

Water - 3 cups  

( The drained water from the soaked rice is also included , add more water if needed)

Method

Take a heavy bottomed pan pour the water add the coarsely ground rice and in low flame stir continuously for 10 minutes till the rice is cooked. Switch off the flame and let it cool completely.

Divide the portion into 2 portions, one for making sweet kanji and and another one for salt and spicy kanji.

Karuppu Kavuni Arisi Kanji

For sweet kanji

Cooked kanji 

Coconut milk 

Palm sugar

Cardamom powder

Method

Take a bowl add all the above ingredients as needed, mix and enjoy.

For salt and spicy kanji

Cooked Kanji

Salt to taste

Chopped onions, curry leaves and green chilies

Buttermilk

Method

Take a bowl add all the above ingredients as needed , pour the buttermilk according to the consistency needed mix and enjoy.

For other kavuni Arisi recipes click HERE

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Thai Coconut Soup / Coconut Soup / Vegetarian Coconut Thai Soup Recipe / Easy Tom Kha Soup

 

Thai Coconut Soup

Ingredients for the stock

Crushed lemon grass - 1 stem

Diced onion - 1/2 

Ginger and Garlic chopped - 1 tsp

Carrot chopped - a handful

Broccoli stems - few

Galanga - 4 slices

Lemon peel - 1 tsp

Fresh red chilly - 2

Brown sugar - 1 tsp

Water - 6 cups

( Bring all the ingredients together to a boil, simmer for 10 minutes till all flavors get into the stock.

Filter the broth and keep aside )

Other ingredients for the soup

Chopped carrot - 1 small

Broccoli cut into florets - a handful

Chopped red bell pepper - a handful

Cubed Tofu - 1 cup

Sliced mushroom - 1 cup

Coconut milk - 1 & 1/2 cups

Soy sauce - 1 tsp

Fish sauce - few drops ( optional)

Sugar - 1 tsp

Chilly flakes or chopped fresh red chilly - 1 tsp

Salt to taste

Add once the soup is switched off

Chopped coriander leaves - 1 tbsp.

Lemon juice - 1 tbsp.

Coconut milk - 1 & 1/2 cups

Chopped Thai basil - a handful

Method

Pour the stock into a sauce pan and add all the above mentioned ingredients and simmer for 5 minutes.

Switch off the stove and add coriander leaves, basil leaves and lemon juice. 

Mix well till combined and enjoy!

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Makhandi Halwa Recipe / Caramel Sheera Recipe / Pakistani Makhandi Halwa Recipe / Sooji Halwa Recipe

 

Makhandi Halwa

Ingredients

Semolina / Rava - 1 cup

( do not roast the semolina)

Milk - 2 cups

Ghee - 1 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Chopped nuts - a handful

( I used sliced almonds and pistachio )

Dry rose petals few for garnish ( optional)

Pakistani Makhandi Halwa

Method

Pour milk into a bowl add the semolina mix and rest it for 20 minutes to soak.

Pour ghee into a heavy pan add the sugar and in low flame keep stirring till they melt and start to caramelize and turn golden colour.

Reduce the flame and add the soaked rava and stir till combined.

Keeping mixing continuously in low flame, do not worry if sugar crystalizes, they will melt as you keep cooking the halwa.

Once the rawa has cooked and has absorbed the milk and sugar and ghee starts to separate the halwa, add the nuts and cardamom powder mix well and switch off the stove.

Do not over cook the halwa then it will become hard.

Garnish with rose petals and serve hot or warm.

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Sweet Sunrise Mocktail / Sunrise Mocktail - Refreshing Drink Recipes

Sunrise Moctail

Ingredients

Fresh orange juice - 1 cup

Rose syrup  or Grenadine syrup - 2 tsp

Cherry few

Orange slices few

Ice cubes few

Method

Take a tall glass pour the rose syrup at the bottom.

Now slowly pour the orange juice on top making sure you don't disturb the syrup.

Add some ice cubes garnish with orange slices, cheery and serve immediately

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Tom Kha Soup Recipe / Thai Coconut Soup Recipe / Coconut Soup Thai Style / Vegetarian Thai Coconut Soup Recipe

Tom Kha Soup

Ingredients for the stock

Water - 3 cups

Chopped onion - a handful

Kaffir leaves - 4

Crushed lemon grass stems - 1 tbsp

Sliced galangal - 1 tbsp

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Black pepper - 1/4 tsp

( Take a wide pot add all the above ingredients and in low flame boil the stock for 10 minutes. Cool and strain out the stock, keep it aside)

Other ingredients

Coconut oil - 1 tsp

Medium size brown mushrooms sliced - 6

Sliced yellow bell pepper - 1

Sliced carrots - 1 small carrot

Cubed firm tofu - 2 cups

Sliced onions - a handful

Chopped garlic - 1

Bird's eye chilly slit - 2

Sliced tomato - 1

Thai basil leaves - few leaves

Coconut milk - 1 cup

Soy sauce - 2 tsp

Brown sugar - 1 tsp

Salt to taste

Lemon juice - 1 tsp

For garnish

Chopped coriander leaves

Chopped spring onions

Chilly oil

Method

Heat coconut oil in a pan sauté onion and garlic for a minute.

Add the mushroom , carrots , chilly , bell pepper and basil leaf sauté for few minutes.

Pour the stock , coconut milk , tofu and soy sauce, in low flame cook till vegetable are cooked.

Add the sugar , sliced tomato and some coriander leaves. give a boil and switch off the stove. Add lemon juice and mix.

Pour some soup into a bowl garnish with spring onions, coriander leaves and drizzle chilly oil and serve hot.

Note:

Meat eaters can add shrimp or chicken to this soup.

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