Simple sweet corn soup

April 10, 2013February 12, 2014 | Rekha Vengalil

Nothing like sitting up with a cup of tea in the afternoon and browsing though cookbooks and ideating a recipe your way… And the joy on the birth of a recipe is blissful…!

But then to alter every recipe to get “my stamp” on is not my way. I always follow a new recipe the way it is written down and I decide on altering/make changes to it the second time I cook it up. Also I do strongly believe that not all recipes require alteration/changes; some are best in its original way. Like this soup I made; I loved it this way, with no changes. It’s simple, filling and tasty!! Hence I call it simple sweet corn soup! I am sure you will love it too.

You need –

Sweet corn kernels – 1 cup
Chicken broth – 1½ cup
Egg – 1, beaten
Corn flour – 2 teaspoons
Water – ½ cup
Salt and pepper – to taste

How to –

In a heavy bottom sauce pan, combine the corn kernels and broth. Bring to boil. In a bowl, mix the water and corn flour. Slowly add in to the boiling soup stirring continuously.

Add the beaten egg gradually, and stir till the soup thickens. Season with salt n pepper and serve.

Vegetable and Macaroni soup

March 14, 2013February 12, 2014 | Rekha Vengalil

You need –

Macaroni (I have used no. 32) – 1/3 cup
Onion – 1, chopped
Carrot – 1, chopped
Celery stalk – 1, chopped
Corn Kennels– ½ cup
Peas – 1/3 cup
Vegetable stock – ½ litre
Dry basil – ½ teaspoon

How to –

Heat the oil in a large saucepan and all the onion, carrot celery and basil. Cover over low heat still until the veggies are soft. Add the corn, peas, stock and bring to boil. Reduce the heat and simmer for 15-20 mins until the vegetables are cooked.

Add the macaroni; increase the heat and cook till the pasta is al dente.

Serve immediately.

Green peas soup

March 6, 2013August 11, 2014 | Rekha Vengalil

You need –

Frozen peas – 1 ½ cup
Chicken broth – 1 ½ cups
Water – ½ cup
Shallots – finely chopped 2 tablespoons
Garlic – 1 clove, crushed
Butter – 1 tablespoon
Salt and pepper – as per taste
Think cream –f or serving

How to –

In a large saucepan, heat the butter over medium heat. Add Shallots and garlic, and cook until soft. Add peas, broth, and water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender. Pour over to a blender and blend till smooth. Season with salt and pepper.

Top each serving with a dollop of crème

Spiced carrot and onion soup

February 10, 2013February 12, 2014 | Rekha Vengalil

You need –

Onion – 1 large, finely chopped
Carrots – 2,cut into small cubes
Ginger – Small piece (1 cm), thinly sliced
Cumin powder – 1½ teaspoons
Coriander powder –1 ½ teaspoons
Turmeric powder – ½ teaspoon
Fennel powder – ¼ teaspoon
Cinnamon powder – 1 teaspoon
Vegetable stock – 1 litre
Butter – tablespoon
Salt and freshly ground black pepper – as per taste
Thick coconut milk/cream – 1 tablespoon to garnish

How to –

Heat the butter in sauce pan, fry the onion and ginger until soft.
Add the carrots and fry for a minute or two.
In a small bowl combine the spice powders to make a paste and add it to the onion and carrots. Stir well to combine and fry for a minute.
Add the stock and season with salt and pepper. Bring this a boil. Reduce the heat to low, cover and cook for 20 -30 minutes or till the carrots are tender.
Turn off and into a blender, blend until smooth. Pour the soup back to the pan and heat gently. Turn off the heat.
Garnish with the coconut milk/cream, black pepper and serve hot.

Tom Kha kai (Thai coconut chicken soup)

October 19, 2012February 12, 2014 | Rekha Vengalil

Tom Kha kai

You need –

Chicken stock – 2 cups
Thick coconut milk – 1 cup
Boneless chicken meat – 125 grams
Lemon grass stalk – 1, bruised
Galangal – 12 thin slices (if you cannot find this use fresh ginger)
Lime leaves – 2
Garlic cloves- 1 big, crushed
Shiitake Mushrooms (or button mushrooms)– 125 grams , thinly sliced
Fish sauce – 1 tablespoon
Freshly squeezed lime juice- 1 ½ tablespoons
Spring onions – 1, thinly sliced
Coriander leaves – 2 tablespoon minced
Chilies – 3 sliced.
Salt and pepper – as per taste

Tom Kha kai

How to –

In a pan, bring the chicken stock, half the coconut milk and chicken slowly to boil.
Add the lemongrass, galangal/ginger, chilies, lime leaves, garlic, salt and pepper, Stir well and bring to boil again.
Reduce the heat to low and simmer uncovered for 15 minutes or till the chicken is cooked, stirring occasionally.
Add in the mushrooms and cook for another 5 minutes. Add in the other half of the coconut milk.
Turn off the heat when the soup is about to boil. Add the fish sauce and lime juice. Mix well.
Into the serving bowls; season with spring onion and coriander leaves. Serve hot.

Tom Kha kai

Pumpkin soup

October 8, 2012February 12, 2014 | Rekha Vengalil

Pumpkin soup

You need –

Pumpkin – ½ kilo cut into cubes.
Onion – 1 small, sliced
Butter – 2 tablespoon
Garlic clove – 1
Chicken stock – 2 cups (Use vegetable stock for vegetarians)
Water – 1½ cups
Thick cream – 2 tablespoon
Salt and paper to taste

For the croutons-

Pinch of cinnamon
Caster sugar – 1 teaspoon
Olive oil – 2 teaspoon
Slice of bread – 2, cut into small cubes

How to –

In a sauce pan, melt the butter. Once the butter starts to brown a bit add the sliced onion. Stir till the onion is soft and translucent.
Add the garlic and continue to cook for about 3-4 minutes or til the onions start to turn brown.
Add the pumpkins, stock and the water. Bring it to a boil and simmer for 30 minutes.
Season with salt and pepper. Stir and turn off the heat.
Put the cooked mixture in a blender draining of the liquid. Set the liquid aside and use it if you want dilute the soup a bit as per your preference.
Wait a minute or until the steam is released from the blender. Now carefully blend the hot pumpkin mixture. Add the cream and continue to blend till smooth.

To prepare the croutons –