Sprouted Mung Soup

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Here we are. Today is the first day of our mega marathon for protein rich dishes. Like I said yesterday, I want to showcase as many protein sources for vegetarians as possible. There will be 2-3 recipes with eggs but no more. So, the plan is to have lentil based dishes for the two days this week and the whole of next week.

We start with a simple and nutritious sprouted mung soup. It is delicious, if I may say so myself. The best part of this dish was that I could mix it with some rice and feed the daughter who has a problem with the word, ‘soup’. Even if you give her ice cream and call it soup, my guess is she would refuse it. Maybe I need a new name. Until then, I find new ways to get some soup into her.

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Mung beans is said to contain 24% protein which is significant. According to ‘A Historical Dictionary of Indian Food’ by K.T.Achaya, an old lost plant form first gave rise to two forms of Vigna sublobata (botanical name for beans), one of which evolved to black gram / urad dal and the other to green gram / mung dal. Now that I think about it, they do look similar. Mung, as per Buddha, is part of the food group which are ‘full of soul qualities’ and ‘devoid of faults’. If that is not recommendation enough, then what is?

Protein – Mung beans

Recipe adapted from here

Serves 4 -5 people

WHAT WE NEED

Mung sprouts                                           1 cup

Cabbage, grated                                       1/2 cup

Carrot, small & finely chopped             1

Capsicum, finely chopped                      1

Garlic cloves                                              3-4

Oil                                                                1/2 tsp

Cornflour                                                    2 tsp

Soy sauce                                                    1 tsp

Vinegar                                                       1 tsp

Vegetable stock                                         2 cups

Salt

Water

 

WHAT TO DO

  • Boil the mung sprouts in 3 cups of water for 4-5 minutes till it is cooked al dente (cooked but not cooked till mashable consistency)
  • Drain the water and save it for later
  • Heat oil in a pan and add the garlic
  • Once the garlic starts browning, add the mung sprouts, cabbage, carrots and capsicum and toss it
  • Stir fry for 2-3 minutes
  • Add the vegetable stock and 1 cup of water used to cook the mung sprouts
  • Let it come to a boil and then simmer for 5 minutes
  • Mix the cornflour with a little water to form a paste
  • Add salt, soy sauce, vinegar and cornflour paste and stir well
  • Simmer for 5 minutes
  • Serve hot with some bread for a wholesome meal
  • Enjoy!

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This is my post for the first day of the Mega Marathon for Protein Rich Dishes.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Corn and Capsicum Soup

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I believe this is the longest I have gone in my blog without a recipe including cheese. And how could we let that happen? Though this one doesn’t have cheese as a main ingredient, it does lend a lovely flavour to the soup and though it is optional, I would recommend it wholeheartedly.

This soup has curry powder as its main flavour. I did not have it in my kitchen and figured that it shares a lot of ingredients with our very own garam masala and so the substitution was made with delicious results. I have used only green capsicum but you could use a combination of green and red. Usually I wouldn’t mind if the vegetable stock is substituted with water but I would not recommend that here because the garam masala and stock blend well to flavour the capsicum and corn. So do take time to make or buy the stock.

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Serves 2

Recipe adapted from here

WHAT WE NEED

Olive oil                                    1 tbsp

Capsicum, large                    1

Onion, medium                     1

Garam masala                        1 tsp

Shelled corn                           1 1/2 cups

Vegetable stock                    1 cup

Milk                                          1 cup

Salt & Pepper

Cheddar cheese, grated      to garnish

 

WHAT TO DO

  • Heat oil in a saucepan
  • Chop and add the capsicum and fry for 2-3 minutes
  • Chop and add the onion and fry for 2 minutes
  • Add the garam masala and salt and mix well
  • Add the corn, pepper and vegetable stock and bring to a boil
  • Simmer for 5 minutes till the vegetables are cooked tender
  • Let the mixture cool and then blend it to a smooth puree
  • Add milk  and the puree to the saucepan and mix well
  • Bring to a boil and turn off the heat
  • Garnish with grated cheddar cheese
  • Enjoy!

 

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This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Brunch on Huevos Rancheros

HUEVOS RANCHEROS

This is Taco week for me at the Blogging Marathon.
I love Mexican food and have been planning on making it myself for a long time now. Finally I am biting the bullet and the taco!

My recipe for today is Huevos Rancheros adapted from a book I recently found – The Accidental Vegetarian. It has quite a few interesting recipes and I should hopefully make lot more of the dishes from it.

Huevos Rancheros or ‘ranch eggs’ is simply fried eggs, salsa and tortilla. It is eaten for breakfast and there are various ways to go about it. You could simply fry the eggs, make or buy the salsa and tortilla and have a go! Or you could have fun doing it this way. Guess what, the second most difficult part of this recipe is pronouncing the name.

WHAT YOU NEED ( Serves 3)

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6 Eggs
6 Tortillas
1 Small Onion
1 Medium Green Capsicum
1 Small Red Capsicum
1 Garlic clove
4 Button Mushrooms
1 Green/ Red Chilly
6 tbsp Passata
5 tbsp Butter
Salt & Pepper
Oil
Chinese Parsley for garnish

WHAT TO DO

Chop the capsicums, onion, mushrooms, garlic and chilly finely.

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Like that!

Mix all of them and add salt and pepper to it
Pour the passata little by little. All we need is the vegetables to be bound in by the pasta.
Divide this vegetable mixture into 3 portions
Heat little oil in a pan and add one of the portions to warm
Once warm, make a well in the middle of the pan and melt 1 1/2 tbsp butter
Once the butter has melted, break two eggs over it.
Rotate the pan slightly so that the egg whites spread across the veggies. Don’t be violent with the rotating else the yolk will go amok.

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Cover the pan and let it cook for 3 minutes. It is done when the whites have merged with the salsa and cooked.
If you are like me and keep opening the pan frequently, then don’t. Instead occupy yourself by warming the tortillas on a tava.
Slide the eggs on to a plate and garnish with coriander.
Serve with the tortillas and be blissful!

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Notes-
1. What I learnt through this recipe is that Passata is Italian for tomato purée. I like the word – Passata, Passata.
2. My not-so-extensive research told me that cilantro is best for Mexican salsa. I was also told that cilantro, sometimes in some places, is called Chinese parsley. So yay for me….I can find anything Chinese in this tropical smal town on the equator. But if you can’t, there is always the ever reliable coriander leaves.
3. Mushroom was not part of the original recipe but I add it wherever possible. You can omit it if you wish.
4. One portion was quite a huge breakfast for me and I ended up having only buttermilk for lunch. So I am guessing this could be an ideal brunch for a lazy Sunday!
5. The only tricky part of the recipe is to slide out the salsa and egg of the pan without breaking it. I wasn’t quite so successful. Maybe next time I should try it on a tava so that I could slide it out like a dosa with a spatula. Maybe I could also try with fewer vegetables and more butter. More butter is always good na?!

Check out what the others are cooking up in the Blogging Marathon!

Capsicum Rings

To continue my story about the Radio City contest – I was selected for the final round the requirement of which was that it had to be a rice dish and to be completed in 45 minutes.

I decided on capsicum rings with rice and vegetables stuffed in it since I did not want to go the mixed rice routine . Its easy and looks nice too! I called it ‘Ring-a Ring-a Rice. So though I did not win the prize, Iw as told my recipe would feature in their Radio City Cookbook which they will be publishing soon. So Yay to me!!!

INGREDIENTS

Rice                   1/4 cup

Capsicum, large  1

Onion                   1

Tomatoes             1

Garam Masala     1/4 tsp

Ajwain                  1/4 tsp

Green chilly         1

Oil                        2 tbsp

Salt                      to taste

DIRECTIONS

1. Cook the rice with little extra water than you usually add so that it becomes a little soggy.

2. Fry the onions and tomatoes in 1 1/2tsp oil along with the green chilly, ajwain and garam masala

3. Cut the capsicum into roundels / rings and apply little salt to the inner side of the capsicum and keep aside

4. Once the rice and masala mixture has cooled, mix both of them nicely so that the rice has completely taken the flavour of the masala

5. Heat a tava and add oil

6. Place the capsicum rings on the tava

7. Fill the rings with the rice mixture

8. Cook on both sides till golden brown

9. Serve warm

Capsicum Rings

NOTES

1. The filling can be a mix of different vegetables. If you are excluding rice then you need to add potatoes so that the rest of the vegetables can be bound together

2. If you are not adding rice, then paneer can also be added.

3. If you want to add cheese, then grate it on the capsicum after the cooking is complete and the gas is switched off. Leave it covered for a couple of minutes.

Happy Cooking