Sabudana and Sweet Corn Soup

Sabudana and Sweet Corn Soup

Sogo is very good for stomach ulcer and mouth ulcer. 
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INGREDIENTS:

Sogo/Sabudhan/javvarisi – 1 cup

Whole Sweet corn ( Belgium Brand) – 1 cup

Knor Vegetable  cube – 1

Green Chilli – 2 nos( chopped)

Spring onion – 1 no

 Broccoli and Almond Soup Packet – ½  1 packet

Cream of sweet corn soup packet – ½ packet

Butter – 1 tbspn

Corn flour – 1 tbspn

Soya sauce – 1 tspn

Egg – 1 no

Salt to taste

Sugar – 1 pinch

coriander leaves(cilantro)- few

black pepper - to taste

METHOD:

Boil the Sogo / sabudana/javvarisi and corn kernel with knor soup cube, soya sauce, green chilli salt and three glasses of water.

Transfer the cooked ingredients into wide vessel and keep it for  boiling,

 Dissolve the Broccoli and Almond Soup Packet, Cream of sweet corn soup packet with one glass of water and pour in to the boiling soup and cook  for about 5 minutes.

Then add the corn flour mixed with water boil it  for 2 minutes.

Beat the egg till fluffy, now slowly pour the beaten egg (like Tread) carefully to the soup keep stirring continuously in circular moment in low flame.

 

Finally add salt, pepper powder, coriander leaves and butter mix it well. Transfer soup in serving bowl.

Very tasty sogo and sweet corn soup is ready. Really it will taste so good than the hotel soups. Cutlets are the best combination; this soup will go very  well during the fasting days.

Sogo is very good for stomach ulcer and mouth ulcer. 

How to Make Sabudana Soup?

Sweet Corn Sabudaba soup?

Happy Women's Day

Mexican Red Bean With Samoon Sandwich

Mexican Red bean Curry with Long Bun sandwich

Rajma Long Bun Sandwich

Serves : 3

Ingredients

Kidney Beans (canned) - 200 gram

Oil – 2 tspn

Chopped Onion – 2 no

Tomato puree – ½ cup

Red chilli powder – 1 tspn

Salt – to taste

Garlic   clove – 3 nos

Thyme & Oregano  – ½ tspn

Cumin pwd – ½ tspn

Cinnamon pwd – ¼ tspn

Chopped Capsicum - 3 tbspn

 Method

Heat oil in a pan add onion, garlic fry for 2 to 3 minutes

Add chilli pwd, salt, cumin and kidney beans stir well and cook for 3 minutes.

Add cinnamon, tomato puree chopped capsicum stir well and cook on medium heat up to bean curry become thick consistency. Finely sprinkle the dry thyme ,oregano and toss well

Place the bean curry into butter fried Long Bun (samoon) and eat like a sandwich.

Sandwich - 1

Butter Fried Long bun - 2
sliced cucumber
Mayonnaise
Red chilli sauce
Prepared Red bean curry - required filling.

Sandwich - 2 

Butter Fried Long Bun (Samoon)
Prepared Red bean curry - required filling
Thousand Island Dressing

Note:  You can prepare same ingredients with  eye bean or channa. 

Instead of Mayonnaise and thousand island dressing you can use Garlic sauce or Hamuus 

Linking to Juile's Flavor's for Cuisine hosted by myfoodtreasures 

Pari's Only series hosted by  PJ  Only Vegan Cooking

Food Corner: Cook like a Celebrity Chef - 4

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9.3.13
Linking to Breakfast Club

Spicy Green Garden Soup

Spicy Green Garden Soup

Soups are very healthy for all and very perfect and goes well in this cool winter.

Generally greens are very healthy for all age groups and it has more iron content.  It is especially good for kids, anemic people, pregnant women and elderly people.

Ingredients

Ingredients

Parsley – ¼ cup

Palak (Spinach) – ½ cup

Dill leaves – ½ cup

Coriander leaves – 1 tbspn

Mint – 5 leaves (optional)

Curry Leaves – 5 leaves (optional)

Oregano – ½ tspn

Dry Basil – ½ tspn

White – pepper – ½ tspn

Black pepper – ½ + ½ tbspn

Potato medium – 1 no

Sugar – ½ tspn

Olive oil – 1 tbpn

Spring Onion – 3 sticks (chopped)

Garlic – 3 nos (chopped)

Knor soup cube (vegetable or Chicken) – 1 no

Method

Wash parsley, Palak,leeks,coriander,mint,curry leaves  

In a cooker add all washed greens and oregano, basil, white pepper, black pepper, little salt, soup cube, water and leave 3 to 4 whistles.

Let it cool and blend the mixture

In separate wok add olive oil fry garlic and onion add the blended soup... let it cook for 5 to 7 minutes

Finely add required salt and pepper

Soups are very good for health.  Soups are great to have especially during winter season. Adding pepper to the soup helps to heal throat ulcers.
Soups are good for pregnant women too. 

Note"

Giveaway @  Nithu's Space hosted by me - Please check the updated Event  details Here

Erivum Puliyum Juile's Flavors of Cuision  - Mexican hosted by my food treasures 

saras yummy bite Dish in 30 minutes soups and salad 

Priya's Valentine's day recipe Contest & en iniya illam faiza's Passion on plate

Linking to Cupo Nation chaco's kitchen- 2013 Recipe Challenge

28.8.13 

Linking to Minnie's Weekend Gala Dinner

Parsley with Chest nut, Zucchini & Sweet Potato Soup

Parsley  with chest nut, zucchini & Sweet potato

It’s my own tested recipe. 

Soups are very healthy for all and very perfect and goes well in this cool winter.

Ingredients

Boiled chest nut – 8 pieces

Boiled Sweet potato – 50 gram

Zucchini – finely grated – 100 gram

Parsley – finely chopped - 1 cup

Nutmeg – pinch

Olive oil – 1 tspn

Onion – 1 no medium

Garlic chopped – 1 pod

Vegetable stock (or) chicken stock – 400 ml

Water – 200 ml

White pepper – 1 tspn

Salt and black pepper – to taste

Method

Heat a pressure cooker add olive oil onion, garlic fry for 2 minutes

Add zucchini and celery cook for 3 minutes.

Add vegetable stock, white pepper, nutmeg and little salt close the cooker lid and leave 2 to three whistle switch off the stove and let it cool

Add water and blend well all cooked veggies =>Parsley  and zucchini, chest and sweet potato until smooth.

Transfer into  big vessel reheat the soup for 3 minutes.

Garnish with pista flakes serve hot with snacks.

 It  can be served with  with urad dal vadai, masala vadai, pakoda, bhajji, cutlet or any other fried and crispy snacks.

Chest nut is seasonal veggie. Its taste was like jack fruit seed and peanut. It is a healthy winter recipe.

(Google Info)

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

• Anemia: Builds up the blood because it is high in iron. The high vitamin C content assists the absorption of iron.
• Antioxidant: Increases the anti-oxidant capacity of the blood.
• Bactericidal (kills bacteria)
• Bad breath
• Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
  Blood purifier
• Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
• Diarrhea is greatly helped by drinking parsley tea.
• Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
• Dissolves cholesterol within the veins
• Diuretic
• Ear health: Treats deafness and ear infections.
• Edema: Acts as a diuretic and blood vessel strengthener.
• Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
• Gallstones: Helps dissolve them.
• Glandular support of the liver, spleen, kidneys and adrenal glands.
• Gout
• Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
• Hormone balancing is achieved through the volatile fatty acids contained in parsley.
• Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.
• Inhibits tumor formation, particularly in the lungs.
• Insect bites: Rub on to relieve the swelling and itch.
• Jaundice
  Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
• Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
• Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
• Menstrual pain
• Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
• Rheumatism
• Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
• Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
• Stomach problems
• Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
• Uterine tonic
• Weight loss benefits from being a diuretic

Linking to nithu's Healthy food for healthy kids party food
Priya's Valentine's day recipe contest

Kayathiri's winter foods 30 mins challenge

Preethi's foodabulous fest
Shree's hot beverages & desserts event
Juile's nutmeg or celery hosted by Chef mirelle