Hot N Sour Mushroom Soup

Soups r always healthy n also very easy to make.. I prepared this hot n sour soup with mushroom, as i was craving for chinese style of soups..also my button mushrooms were laying in my fridge since two days, so thought of preparing a creamy soup but changed them as hot n sour soup coz its too rainy here today..its really wonderful to have this sort of soup while its rainy..

1cup Button mushroom pieces
1no Onion chopped
1no Vegetable stock cube
2tsp Soya sauce
1tsp Ginger minced
1tsp Garlic minced
1tsp Green chilli sauce
1/2tsp White vinegar
2tsp Tomato ketchup
1/4tsp White pepper powder
2cups Water
2tsp Corn flour
1tsp Green onions
Salt
Oil

Heat oil in a large vessel, add the onion, garlic, ginger n mushroom pieces n stir them for while..add the vegetable stock also..add chilli sauce, tomato ketchup, soya sauce to the veggies n stir them well, now add 2 cups of water n bring them to boil..put the flame in simmer n close the vessel with a lid..

Check for the vegetables, if they r cooked, add the white vinegar n white pepper powder..mix enough water to the corn flour n make them as thin batter..add this batter to the mushroom water n stir it , they will turn thick..put off the stove n garnish with green onions..

Mixed Dal Paayasam

Paayasam with mixed dal..one of the festive food item, i prepared them with moongdal, channadal,masoor dal n toor dal also with raw rice..they tastes awesome..

1/2 cup Raw rice

1/4cup Split moong dal

1/4cup Channa dal

1/4cup Masoor dal n Toor dal

1cup Milk

1cup Milkmaid

2cup Sugar

3tsp Ghee

2tsp Cardamom powder

10nos Cashew nuts

2tbsp Grated Coconut

Pressure cook all dals with rice with 1cup of milk n 1 cup of water upto 3 hiss.. with a hand blender grind coarsely the cooked dal n rice...

Add the sugar n milkmaid together to the dal, once they start boiling , put the flame in simmer..cook them well for a while..heat ghee in a pan, fry the cashew pieces brownish n add the cardamom powder, fried cashew pieces with the ghee to the milk n dal..put off the stove..add the grated coconut to the mixed dal paayasam..

Tasty Paayasam!!!!

Sending this post to Festive Food Onam Celebration

Beetroot Chutney

A spicy and slightly sweeten chutney, very healthy for kids n colourful for eyes...Can be serve with hot idli and as well as with dosai..

1cup Beetroot grated
4nos Red chillies
1nos Tamarind (blueberry size)
1cup Coconut grated
2tbsp Ginger chopped
1/2tsp Mustard seeds
1/2tsp Urad dal
5nos Curry leaves
3tsp oil
Salt

Heat 1 tsp of oil in a pan..add the chopped ginger, redchilli..then add grated coconut and tamarind... fry them until it turns brownish..keep these ingredients apart n cool it..


In the same pan..just fry the grated beetroot without oil until it turn dry..grind roasted ingredident n beetroot together with salt n water until its turns a thick paste..

Take a small pan and heat 2 tsp of oil..splutter mustard,split black gram n curry leaves ..add the ground paste n turn it for 5 minutes(low flame)...serve with Idli or with dosai.

Notes:
Can replace very well usual Thenga chutney, Vengaya chutney..very healthy for kids and adults...Everyone will like this chutney coz its a very gud combo for Idli n dosai...

On the way to Eat Healthy - During Pregnancy by Sangeeth..

Sprouted Methi n Onion Gravy/ Vendhaya Vengaya Puli Kuzhambhu

Sprouted methi (fenugreek) seeds r mainly used as a digestive aid, they were experimentally shown to protect against cancers of the breast and colon..Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes, they will taste bit bitter but very healthy..this gravy tastes awesome when they r prepared in gingelly oil, a perfect gravy for hot rice served with papads..

1/2cup Fenugreek seeds (sprouted)
1no Tamarind(lemon size)
15nos Shallots
1no Tomato
1/2tsp Red chilly powder
1tsp Coriander powder
1/2tsp Pepper powder
1/2tsp Cumin seed powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp urad dal
5nos Curry leaves
Salt
1/4cup Gingelly oil

First need to sprout the fenugreek seeds, this will take atleast 3 days..grind half of the sprouted fenugreek seeds bit coarsely..add a cup of hot water to the lemon size tamarind pieces n extract juice from the tamarind..add the red chilly powder, coriander powder, cumin seed powder, pepper powder n with enough salt..cut the shallots n tomato as small pieces..

Heat 1/4cup of gingelly oil n add the mustard seed, urad dal n cumin seeds n let them splutters, now add the shallot pieces, curry leaves n tomato pieces n stir them until the shallots turns transculent, add the rest of the sprouted fenugreek as well as grounded sprouted fenugreek seeds n let them shrink..add the spiced tamarind juice to the onion n cook until the oil get separates..

Serve them with hot rice, idlies n also with dosais..they tastes really awesome after a day..