'Tom yum/kha' like Thai soup

Winter is here and so are the winter blues. Along with that came the colds and coughs and sneezes. What will make you feel better than a warm bowl of steaming hot soup? I love Thai food and the flavors that go in there.However I do not carry all the thai specific ingredients in the pantry at all times. I had the coconut milk...but not the galangal, thai basil, kafir lime etc that belong in the soup. This is my version...with common items in the refrigerator.

Ingredients:
1 can coconut milk
1/4 cup thinly sliced carrots
few broccoli florets
1tbsp green onion leaves
2-3 mushrooms thinly sliced
2-3 ginger slices (about 1 inch long)
1-2 green chilies sliced
2-3 tsp Maggie Hot and sweet sauce
1/2tsp Sambal Olek chili paste
1/2tsp sugar
salt
1/2tsp oil
Cilantro to garnish

Method:
1) Heat 1/2 tsp oil in a pan, add the carrots, mushrooms and broccoli.Saute for 1 min. Add the ginger slices and green chilies.
2) Add the coconut milk, rest of the spices and warm on low flame till warmed through.
3) Serve hot and garnish with green onions and cilantro

Paneer Carrot Masala Bread with 'Cream of Broccoli' Soup

I was just complaining to "M' the other day...that sometimes....there are days..I feel..I am not motivated enough to cook something different and fun.For the next hour or so...I kept thinking...What should I cook for dinner?/? What did I want to make for a long time??? And then....suddenly remembered this Spicy Bread my friend 'G' had baked (Recipe:www.showmethecurry.com) and put yummy pics on FB.
 I wanted to bake my own bread and this was the perfect evening when I was running out of any other ideas!

I pretty much followed the recipe of 'showmethecurry'...(http://showmethecurry.com/breads/paneer-masala-bread.html) except for ---
few changes in the filling, using 1/2 whole wheat flour and the times of letting the dough rise and baking and sprinkling sesame seeds on the bread before baking

Filling:
Paneer-Carrot masala
1 cup paneer chopped into small pieces
1/2 onion finely cut
1 tomato finely chopped
1/2 cup shredded carrots
1tsp Ginger garlic paste
1tsp red chili powder
1/2tsp cumin seeds
1/2tsp garam masala
1tsp oil
salt
1tbsp chopped cilantro

Heat the oil. Add cumin seeds and onion. Fry till translucent.Add the ginger garlic paste and tomatoes and fry till water evaporates.Add the carrots and fry for few minutes.Add the rest of the spices and paneer and mix.Keep aside for filling in the bread dough.

Baking:
1) Follow the instructions for making dough from the above website.Substitute the all purpose flour with 1/2 whole wheat flour.
2) I let the dough sit for 50 mins and  let it rise again for 45 mins after rolling out and filling.

Serve the bread Hot out of the oven with your favorite dipping sauce or soup!

Cream of Broccoli Soup

1 cup finely chopped broccoli
2 cups milk
2tsp all purpose flour
2tsp butter
1/4tsp red chili powder
1/8tsp black pepper
1/4tsp oregano
salt

1) Heat butter in a pan.Add the flour and saute for few seconds.Add the chopped broccoli and saute for 1 mins. Add the milk, spices and let it boil on low-medium flame till it thickens a little.Add salt. Serve hot along with bread/ croutons

"Everyday Cooking"- Cauliflower Potato Soup

Last week was all about 'colds' and 'coughs' in the house. M and E both were down with cold. Since 'E' started preschool, he comes with a new cold almost every week. A friend mentioned that something with lots of 'black ground pepper' can help colds...and since a steaming hot soup can surely do that...I put together this soup.Actually I would rather have made a 'broth' based soup, but I did not have the right veggies and all I had was cauliflower and potatoes.
Ingredients:
1/2 cup finely chopped Cauliflower
1/4th cup boiled mashed potato
1 cup whole milk
1cup water(add more depending on how thick you want the soup or just use 2 cups milk)
1/4 cup shredded cheese(I used Cheddar and Asadero blend)
1 tbsp finely chopped onion
1/2tsp garlic paste
1/2tsp Black ground pepper
Red pepper flakes
Croutons
Cilantro
Salt
oil

Method:
1) Heat 1 tsp oil.Fry the cauliflower till tender.
2) Add garlic paste and onions and fry till tender
3) Add the mashed potato, milk, water, black pepper.Boil together till the veggies are cooked. The soup should be semi thick consistency.
4) Add 2 tbsp cheese to the soup.Use the remaining for garnishing.
5) Garnisg with red pepper flakes, cilantro and serve hot along with toasted crunchy croutons.

                        Serve steaming hot with extra dash of black pepper!

"Aroma from a Guest Kitchen"- (Guest Name:Narendra Vaidya)-Sweet corn and Roasted Poblano soup in a Bread Bowl with chopped Scallions and Chipotle lime sour cream

Today's Guest: Narendra Vaidya
Naren and I studied in the same college in Pune,India.But the weird part is, even being in the same college, we did not know each other then.Then after about 10 years, we get in touch with each other due to....GUESS WHAT??
YES.....LOVE OF FOOD!!!!
It has been great reconnecting with Naren and sharing and learning new recipes from him!
Recipe Naren Shared:
Sweet corn and Roasted Poblano soup in a Bread Bowl with chopped Scallions and Chipotle lime sour cream

Here is the recipe in his own words:

I was always a huge fan of the sweet corn soup we get in India. A few days back I came home from work and felt like eating a soup. Just made up this recipe by myself,(my fiancee was away in Boston) so I was not worried even if it turned out bad, I was the only one eating it anyway. So here it goes...

Ingredients:
2 poblano peppers , roasted, deseeded and diced
1-1/2 bag of corn kernel, store brand works just fine.
3 cups of vegetable broth
1 cup water
1/2 th cup half and half
about 1-1/2 cups of milk
2 tablespoon oil
2 cloves of garlic finely chopped
1-1/2 tablespoon finely chopped ginger
1 medium onion diced
chopped scallions
1/2 cup sour cream
1/4 tablespoon lemon zest
1/4 table spoon lemon juice
About a 1/2 teaspoon chipotle powder or buy dried chipotle (smoked jalapenos) and run them through a blender
Bread boule/bowl ( find them in the bakery section of the store) - if you are lucky you might find flavored ones, like rosemary-garlic or Parmesan
Salt and black pepper according to taste

Method:
1) Heat oil in a pot and add ginger and garlic to it

2) Let it cook for a while then throw in the onions

3) In the meantime, roast the poblano peppers in a pan with little bit of oil

4) After the onions are translucent add the corn, water and the vegetable broth

5) Let it cook for a few minutes, in the mean time deseed the peppers and dice them

6) Add the poblano peppers,half and half and milk

7) Bring the soup to a boil, after 2-3 minutes turn off the heat, boil for a bit longer if a thicker consistency is desired

8) Use an immersion blender or a regular blender to puree this mixture

9) Move it back to the pot, turn on the heat to a low setting to keep it warm

10) Add salt and black pepper, keep in mind that the broth has salt in it so taste before you add anymore salt

11) Preheat the oven to 375 degrees

12) Carve out bread bowls out of the bread boules using a bread knife (sounds funny when you say it out loud....)

13) Stick these bread bowls in the oven with the carved out pieces of bread for about 8 minutes, depends on the kind of oven though, if you have a fairly new oven it might need less time.

14) The bowls should be warm and a bit crispy/crunchy on the outside

15) In the meantime, while the bread is warming, instead of flipping aimlessly through TV channels, chops some scallions for garnish

16) Also, mix the sour cream, chipotle powder, lemon juice and lemon zest into a smooth paste (a fork works well for this)

17) To serve, ladle the soup in the bread bowls, garnish with chopped scallions and a few dollops of the chipotle-lemon sour cream

Enjoy!!

"Everyday Cooking"- Tomato-Parmesan Soup

Of the many things you cannot 'do' after having a baby ...some are.....watching a movie in a theater, eating out 'peacefully'....going out whenever 'you' want to!
'M' and I haven't been to a theater, to watch a movie together, since 'E' was born ( And 'E' is now 2and 1/2 yrs old!).We 'try' to eat out...but it is no where 'peacefull'.We have to take turns eating and entertaining 'E'...it's a Big venture!!!
So.....since 'E' started pre-school from September this year..I started dreaming on- how I would utilize the time I have 'off' and what all we could do! Those 3 hrs (9am to 12pm) were going to be 'ours'.
I made plans..once 'M' and I can go for a movie...or may be just for a 'brunch' to some Cafe. My first plan ..of going to a movie failed....as there are no shows from 9am to 12 pm in Regal Cinema,Ithaca.What a bummer! But we did work on our next plan....
Lat week 'M' took a morning off from work....we went to this place called 'Hope's Way Catering and Cafe' nearby.They have many 'brunchy' items on menu-soups, pastas, salads,scones, muffins,pound cakes,coffee cakes etc etc.Also, they are famous for their incredibly yummy desserts.
We tried this 'Tomato-Parmesan' soup on that snowy- wintry morning.The soup was nice and creamy, had a pinkish hue.It was amazing to sip on warm soup, in the cozy Cafe.....especially 'M' by my side....
I tried to make 'similar' soup at home this week...and it came out pretty good!
Ingredients:

2 Ripe tomatoes chopped
2 cup milk
1/2 cup grated Parmesan cheese (I used Parmesan-Romano cheese)
1tbsp crushed tomatoes/ 1tsp ketchup
2 tsp All pupose flour
1tsp butter
1tbsp onion finely chopped
1tsp Italian seasoning
salt
sugar
Black pepper
Red chili powder

Oyster Crackers/Croutons/  Bread to serve along

Method:
1) Heat 1tsp butter in a sauce pan. Add the chopped onions.Fry till translucent.
Add the all purpose flour .Fry for few seconds.
2) Add the milk and mix well. Let the flour cook and the 'sauce'/ soup thicken up.
3) Add the tomatoes, seasoning, black pepper, sugar , chili powder, crushed tomatoes and let it simmer.The soup gets a 'pinkish' color.
4) Add the grated cheese. Mix well. Check for salt. Cheese is pretty salty, so add salt after tasting.Adjust consistency with milk/water.
4) Serve warm with Oyster crackers/ Croutons/ Bread.

Sip on the warm,creamy soup with tomatoes with the warmth of black pepper and chili powder!

"Everyday Cooking"- 'Rustic' Italian Vegetable Soup

What do you do when you feel under the weather? Actually the weather in Ithaca is most days 'gloomy'.Ithaca is located in a valley. 6 months we have winter and heavy snow...then the other 6 months summer has many rainy days and no sun at all! It is obvious many a times I feel under the weather....crave some warm foods to heat up the body and soothe the mind. Soups work like magic in these situations! I love sipping on piping hot soups on such 'gloomy' days.I love all kinds of soups...but more than 'Cream of anything' like Cream of Spinach, Cream of broccoli....I love 'broth' like soups....my speciality tomato soup, Sweet Corn soup, and this Italian vegetable soup. They are both nutritious and flavorfull....so tempting! You immediately feel the warmth and the release of 'serotonins' to cheer you up!
This particular 'Italian Vegetable Soup' is pretty rustic looking....all the components maintain their individuality but yet all the flavors marry in a delicious way.It is similar to "Italian Wedding' soup...but without any meat.
Ingredients:
1/4 cup chopped broccoli
1/4 cup chopped carrots
1/2 cup frozen/chopped fresh spinach
1/4 cup corn kernels
1/4cup cooked black beans/ any cooked beans of your choice
1/2tsp garlic finely chopped
1/4tsp black pepper
1/2tsp Italian seasoning( Thyme,Rosemary,Basil,Parsley etc)
1/2tsp Fresh/ dried Basil
1/2 cup Crushed tomatoes
1/2tsp chili powder
1/2tsp sugar
salt
Olive oil

For Toppings:
Olive oil
Grated Parmesan cheese
Herb-Garlic Croutons

1) Heat 1 tsp olive oil,add the crushed garlic and other veggies.Saute for 2-3 mins till the veggies start wilting.
2) Add the crushed tomatoes and saute for another 3-4 mins.
3) Add 4 cups water to the pan. Add all the herbs and spices. Add salt.
4) Simmer till all the veggies cook tender.
5) To serve, place soup in soup bowl, top with drizzle of olive oil, sprinkle of parmesan cheese and few herb-garlic croutons.
6) Sip hot and feel fresh and energetic right away!

Note:

I am sending this recipe for the 'Monthly Mingle -Soups' event by -
http://tumyumtreats.blogspot.com/2009/11/monthly-mingle-soups.html
And
http://whatsforlunchhoney.blogspot.com/2009/11/monthly-mingle-38-warming-soups.html

"Everyday Cooking"- Sweet Corn Soup

This whole week 'E' has no school....you know what that means? Where to start......that means..constant need of attention, many water color paintings gone wild,crayon wrappers peeled and thrown all over, shoe closet coming down four times a day, searching for tiny cars all around the house, beeping of 'Choo-choo train' non stop, making and breaking LEGO cars, hearing 'mumma mumma' after every minute, reading all the books over and over again and answering same questions over and over,and..........................
 the list goes on.....
Since he started school, I have noticed, he is demanding more attention from me when he is at home. At school they constantly engage them in activities and play.So he has gotten used to being 'busy' and playing with others.So at home....it all comes down to me! I have to play, jump, read, sing.....all when he wants!
Haha....that's the fun of being a mom! I love it ....but you know sometimes....I feel exerted due to this 'NON STOP' action mode!!!
So today, since it was 'Veterans Day' holiday for all schools, we had arranged a playdate for 'E' and couple of his friends. Just imagine that.....3 toddlers running around the house and having a 'gala' time! God save us!
For lunch I had planned a simple menu of Sweet Corn soup, Vegetable fried rice and some Samosas (filling and dough left over from yesterday). The kids loved the soup....especially because of the 'sweet corn' .
The samosas did not come out as crispy as the other day.Don't know why?
Here is the recipe for Sweet corn soup:
Ingredients:
2cups Whole Sweet Corn kernel (frozen)
2tsp Corn starch mixed in some water to make paste
2tsp Soy sauce
1/4tsp Black pepper
1/4tsp Ginger garlic paste
1/4tsp Red chili paste
1/2tsp Sugar
1/2tsp Maggie hot and Sweet sauce
2tbsp Green onions + leaves sliced diagonally
1tsp oil
Salt
3-4 cupsWater

Method:
1) Heat 1 tsp oil,fry the ginger garlic paste for few seconds,Add the frozen corn kernels.Saute for 2 mins.
2) Add water,let it simmer
3) Add the corn starch,black pepper, all the sauces, sugar, salt etc.Let simmer till the soup thickens a little due to corn starch.The soup should be semi-transperant and taste mildly hot and sweet at the sametime.
4) Turn off the heat.Add the green onions and leaves.
5) Serve hot and enjoy the UMAMI!

'Everyday Cooking'-Tomato soup (semi homemade way)

Tomato Soup/Saar

Was driving 'E' back from his gymnastics class yesterday evening and thinking as I was driving...umm what do I feel like eating for dinner?? Pizza...yes Pizza! But quickly dismissed the thought....as I remembered there were enough left overs from lunch which we could eat for dinner. And also, last week, during our Cape Cod trip we had pizza a lottt of times..So..no pizza

:( I thought...

But.....when I got home 'M' said he was wondering if we could order...(guess what????? ) for dinner?? PIZZA!!!!!! Even he was craving the same! This has happened a lot of times before...'M' and I think alike a lot of times! You know..as they say....married couples start becoming like each other in each others company....I believe its true! We are becoming 'one' truly!

It's good in lot of different ways...but I guess..NOT..when both feel like eating pizza ...way too many times! Especially when worrying about going past certain(don't want to mention!) mark on the weigh scale!

Anyways.....we ordered the 'Chicken supreme' pizza with extra jalapenos from Pizza Hut. To go along with the pizza (and to feel less guilty about ordering outside food) I decided to make my 'semi homemade' tomato soup.

I have been making this soup for quite sometime now....and it has sort of become a staple for all my party menus.The reasons being: its easy to make, and evvvveryyyyone likes it....from my mother in law to my mom.....and from 'E' and 'M' to all my friends seem to love it...

I buy the canned Campbell's condensed tomato soup cans,and jazz it up my way...

The canned soup saves me tons of efforts of boiling the tomatoes, peeling...blending etc etc.And believe it or not....its cheap to buy this can than to but tomatoes to yield the same amount of soup.

I don't really know how I have come up with this recipe...but this concoction works just perfect!

It's mix of Indian and Italian spices and herbs.....which gives this soup a very warm and comforting flavor.It's sour, sweet, spicy all at the same time.Perfect on those cold winter nights or as an accompaniment to other dishes.

Ingredients:

1 can Campbell's canned tomato soup(or any other brand would do)
1&1/2 to 2 cans water (usually on the can,recipe calls for only 1 can water.But I add more)

1/4 tsp cumin

5-6 curry leaves

1/8tsp black pepper powder

1/8tsp grated ginger

1/8tsp Italian seasoning/or just dried basil

1/8 tsp cinnamon powder

1/8tsp chili powder

Salt,sugar to taste

2tsp ghee/butter

Croutons,cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter in a pan.Add cumin,grated ginger,curry leaves.Fry for 30 secs.

2) Add the canned condensed tomato soup, 2 cans of water,mix well and let simmer.

3) Add black pepper,chili powder,Italian seasoning,cinnamon powder,salt and sugar.

4)Let it simmer for 3-4 mins

5) Garnish with cilantro, ghee and croutons

6) Enjoy Hot!