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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Carrot Soup

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Carrot soup has been on my list since the beginning of this mega marathon but I kept postponing it. I would buy carrots with the intention to make the soup but I would end up using it for upma or pulao and postpone it yet again. If nothing else, my daughter would eat up the carrots leaving me staring at the empty fridge tray. Finally, the time has come for this delightful carrot soup and it is a testament to the saying – ‘Best things come to those who wait’.

The original recipe is titled Moroccan Carrot Soup but since the spices I used do not resemble Moroccon in any way, I dropped it from the title. It is a completely Indianized soup complete with sambhar powder and red chilly powder. Trust me, it works. If you don’t believe me, ask my daughter who is sitting beside me slurping away happily.

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Serves 2

Recipe adapted from here.

WHAT WE NEED

Carrots, medium                   4

Vegetable stock                      2 cups

Cinnamon powder                  1/2 tsp

Sambhar powder                     1/2 tsp

Red chilly powder                   1/4 tsp

Salt

Toasted sunflower seeds      to garnish

Freshly ground pepper         to garnish

 

WHAT TO DO

  • Peel and chop carrots and cook them until soft. they can be cooked in a pressure cooker or in a covered vessel with water
  • Let the carrots cool
  • Then blend them with 1/2 cup of vegetable stock to form a smooth puree
  • Add the puree and the remaining stock to a saucepan and turn on the heat
  • Add the spices and salt and mix well
  • Simmer for 6-8 minutes
  • If the soup is too thick, add little water to bring it to desired consistency
  • Turn off the heat
  • Garnish with toasted sunflower seeds and freshly ground pepper
  • Enjoy!

 

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

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

Chunky Vegetable Soup


I am writing this post from inside a box. The house is full of them and there are stuff all around. The daughter finds it highly amusing and is jumping in and out of the boxes and falling into piles of clothes. I have 50 boxes and I am just half way through and most of the storage space seems full. I have to get creative with storage and also throw some stuff out, much as I don’t want to.

Something like this soup. I kind of threw most vegetables I found in the fridge into the saucepan and voila, souped it! This is not my usual kind of soup – the smooth, slurp-y blended type. It is simply lot of vegetable in broth seasoned with vinegar and soy sauce but it is delicious not to mention easy, if you find chopping vegetables therapeutic.

Serves 3

Recipe adapted from here.

WHAT WE NEED

Paneer                          100 gms

Olive oil                        1-2 tsp

Mixed vegetables*     1 1/4 cup

Vegetable Stock         2 cups

Vinegar                          2 tsp

Soy sauce                       1/2 tsp

Cornflour paste of 1 tsp cornflour mixed with 1 tbsp of water

Salt

*I used carrot, cabbage, mushroom, capsicum and spring onions finely chopped

WHAT TO DO

  • Heat oil and fry the paneer for 4-5 minutes on low flame. Set aside
  • In a large saucepan, combine the finely chopped vegetables and vegetable stock and allow it to come to a boil
  • Simmer and cook for 5-7 minutes or till the vegetables are crisp tender
  • Add the paneer and vinegar and get it to boiling point again
  • Add the cornflour paste slowly while constantly stirring the soup till the soup thickens
  • Take it off the heat and add the soy sauce
  • Enjoy!

This is my post for the September Cooking Carnival under the theme – Soups

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

Quick butter carrots

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Its nice to be back on the blog after what feels like forever. Its been one month during which I made the mega move from Malaysia to India. So this is my first post from my temporary accommodation in Bangalore. I was not sure I could participate in this month’s BM since I would not have access to a kitchen. But it was as if Srivalli read my mind and had two themes which fit my situation perfectly – No bake desserts and one appliance dishes. I knew I could achieve both by a microwave and a refrigerator both of which are available here.

All my recipes this month will involve minimum ingredients, small quantities and quick cooking because I don’t have enough place to store too many ingredients and not large enough cookware. This recipe is super useful for me to get some veggies for my daughter. I use carrots mostly but this should work with other veggies like broccoli, cauliflower, corn, etc. So here goes –

Serves 1

WHAT WE NEED

Carrots, small                    2-3

Butter                                   1 tbsp

Water

Salt & Pepper

WHAT TO DO

  • Wash the carrots well and cut into roundels. You can peel them if you want
  • Add the carrots to a microwave safe bowl and enough water so that the carrots are immersed in the water
  • Microwave on high for 7-8 minutes till the carrots are fork tender. If making for small kids, an additional 1 minute will make it softer and easier for them to chew.
  • Melt some butter in a microwave safe bowl for 30 seconds on medium
  • The water from the carrots should have completely evaporated. Drain the remaining water, if any and add it to the melted butter
  • Add salt and pepper and toss well. You can add dried herbs or chilli flakes as per your taste.
  • Enjoy!

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This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes – with the microwave oven.

 

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Check out the Blogging Marathon page for other marathoners doing this BM.