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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Italian Lunch Spread

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Anyone who has spent more than a few minutes on my blog or talking to me will know I adore all things cheese and all food Italian. I have been planning on making a full fledged Italian meal forever now but never got around to doing it. The Thali theme for this month’s Blogging Marathon finally forced my hand and I ticked an item off my bucket list.

Disclaimers first – This may not be an authentic Italian meal considering it is purely vegetarian except for an egg in the Eggplant Parmigiana. This would be the meal you would have in popular Italian restaurants in India. My limited research tells me the meal usually consists of –

Soup

Antipasti / Starters

Primo / First course – Usually a risotto or pasta

Secondo / Second course – Usually some meat or fish

Dolce / Dessert

I have made –

Mushroom Soup

Bruschetta – A simple and lip smacking starter that goes well with the soup

Pasta in Arrabiata Sauce for the First Course

Eggplant Parmigiana – A tasty baked eggplant dish topped generously with cheese

Mushroom and Capsicum Pizza with lots of Mozzarella cheese – I used a healthy pizza crust recipe with oats and wheat flour which results in a guilt free indulgence.

Vanilla Panna Cotta – An easy and quick dessert to round up the meal

The usual Italian meal also includes a cheese platter and seasonal fruits. I have omitted them and replaced that with a Pizza in typical Indian style because all we know about the Italian cuisine is pizza, pizza and some more pizza.

I have detailed the recipe for Bruschetta here which is a perfect answer to an easy and tempting starter and can be made quickly if you have unexpected guests.

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This is my post for the Blogging Marathon under the theme – Thalis.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Lentil Ginger Soup

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If I ever get into a situation where I can have only one flavour to cook with, I would take ginger. It’s simply my favourite ingredient and finds its way into almost all my dishes. 

Today’s soup is a delectable combination of lentils, ginger and vegetables. My guess is this recipe should work with most vegetables though I went for the classic onion, spring onion and carrot. Cabbage or cauliflower or broccoli should also provide interesting flavours. So here goes –

Serves 3

 Recipe adapted from here.

WHAT WE NEED

Onion, large             1

Spring onion           1 small bunch

Carrot, small           2-3

Garlic                         3 pods

Ginger                       1 tsp

Red lentils                120 gms

Olive oil                     2 tsp

Vegetable stock       3 cups

Salt & pepper

WHAT TO DO

  • Heat the oil and add ginger and garlic
  • Cut the onion, Spring onion and carrot and add to the oil
  • Save some Spring onion for garnish
  • Cook for 2-3 minutes
  • Add the lentils and cook for a minute or so
  • Add the stock and salt and cover to cook
  • Once it starts boiling, simmer for 10 minutes 
  • Turn off the heat once the lentils are completely cooked
  • Purée the mixture to a smooth soup
  • Season with pepper or other dried herbs
  • Garnish with Spring onion 
  • Enjoy!

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NOTES

  1. If you are not keen on making a smooth puréed soup, you can simply mash the lentils and have the soup. If you want to do that, ensure you cut the carrots and onions finely. Else, you can cut them into medium sized cubes.

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

Veloute de tomates /  Creamy Tomato Soup

 

Ever since I joined the Blogging Marathon, I keep thinking about trying and posting the amazing recipes from the blogs of my fellow marathoners. But what stops me every time is imagining their face when they see the photos on my blog and go ‘Nahiiiiii’ like a Hindi movie heroine. But this time I decided to take the huge leap of faith and have a go at it. The mega BM posts on French cuisine in Priya’s blog were too tempting and I simply had to do it. Coincidently I picked European cuisine for this month’s BM and I decided to use up at least some of the bookmarks from her blog. 

The first one is a simple tomato soup which went up several notches thanks to the butter and cream. A must try. So here goes –

Recipe source – here

WHAT WE NEED

Tomatoes                   500 gms / 3 large

Onion, large              1

Mixed herbs               2 tbsp

Butter                           2 tbsp

All purpose Flour      2 tbsp

Vegetable stock         2 cups

Salt & pepper
WHAT TO DO

  • Melt the butter in a pot
  • Chop and add the onion and sauté till it turns translucent
  • Chop and add the tomatoes, mixed herbs, salt and pepper
  • Cook on medium flame till the tomatoes turn mushy
  • Mix the flour with little water to form a paste
  • Add the flour paste and vegetable stock and bring to a boil
  • Blend the mixture and add cream
  • Enjoy!

  

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

 

Cheesy Potato Soup

 

I figured another soup recipe would be a good finish to this week’s marathon.  I was struggling to choose between a nutritious beetroot soup (a recipe that has been in the  ‘to do’ list for ages) and this creamy, cheesy, rich potato soup. Not much of a contest especially since it’s so much easier peeling and cutting potatoes as compared to beets. 
I adapted this from here deleting the bacon (obviously!) and also the cream and flour. I replaced the celery with coriander and voila! Rich, tasty soup is served. The daughter finished it up in a jiffy which is the ultimate stamp of approval.

So here goes –

Serves 3

WHAT WE NEED

Olive oil                                     1 tbsp

Onion, medium                       2

Carrot, small                             1

Coriander stalks                       8-10

Russet potatoes, medium     3

Milk                                              200 ml

Vegetable stock / water          300 ml

Cajun seasoning                       1 tsp

Salt

Pepper

Cheddar cheese, grated     to garnish 

WHAT TO DO

  • Chop the onions, carrot and coriander stalks finely.
  • Heat the oil and add the onions.
  • Once the onions are translucent, add the carrot and coriander stalks and mix well.
  • Was, peel and cut the potatoes into 1″ cubes.
  • Add the potatoes to the other vegetables and let ten cook for about 5 minutes.
  • Add the ilk, stock, Cajun seasoning, salt and pepper.
  • Mix well and cover to cook.
  • Let it cook for around 20 minutes till the potatoes are completely cooked.
  • Cool and blend to a smooth purée consistency with an immersion blender.
  • Warm the soup before serving.
  • Garnish with cheese 
  • Enjoy!

 

This is my post for the Blogging Maraton under Root Vegetables.

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

 

Onion Coriander Soup #MonsoonMojo

   

I totally hate the end slices of store bought bread. My brother and I always traded favours so that the other person would have the end slice. It sounds silly to me today but I still try to pass those slices to the husband (who thankfully doesn’t mind).

So when my mom found this recipe in a Tamil magazine and told me, I jumped at it. It was just the perfect way for me to have those end bread slices.

To top it all this  is an easy and yummy soup. I used to make it all the time when the husband was out travelling and all I had to cook was for myself. I used to make a large bowl of this soup and dinner was done in ten minutes flat. Those were the days……

WHAT WE NEED

Water                     3 cups

Onion, medium    1

Bread slices.          2

Butter/ Oil.             2 tsp

Coriander leaves.    Lots

WHAT TO DO

  • Put the water to boil
  • Cut the onion finely, very finely

  

  • Powder the bread slices in a mixer or blender
  • Wash and cut the coriander leaves finely
  • Heat the oil
  • Add the onions and fry till they are translucent 
  • The water should be boiling by now. Pour it on the onions
  • Add the bread slices and mix so that no lumps are formed

  

  

  • Add the salt and mix well
  • Add the coriander leaves and switch off the gas

 

  • Enjoy your soup with some bread or just like that!

    

  

NOTES

  1.  The original recipe calls for frying the onion in butter which is what I usually do. I tried olive oil this time and it was quite tasty too!


   
This is my entry for Cooking from Cookbook Challenge hosted by Srivalli. 

  
This is my entry for MonsoonMojo hosted by Kalyani