SPICY MANCHOW SOUP / INDO-CHINESE CUISINE

 

Manchow soup is a very popular one from Indo-Chinese Cuisine as it has a hot and spicy taste. It may be veg or non veg. The origin of this soup is said to be Meghalaya which is well known for it's spicy cuisine.

This soup is dark brown in colour. It is prepared with finely diced vegetables, chicken or sea food (for non veg version) and sauces. Before serving some crispy fried noodles are added to it. 

Ingredients:

Cabbage ................ 1/4 

Carrot ................... 1/2

Mushrooms ......... 3-4

Capsicum / bell pepper ...  1/2

Radish ............................ 1/2

Spring onions ................. 1 or 2 

Ginger ........................... 1 " piece

Garlic ............................ 2-3 cloves

Red chilli sauce ............ 1/2 or 1 tbsp as you prefer

Dark soy sauce .............. 1 tsp (little less or more adjust while cooking)

Corn starch ................... 2 tbsps + 1 tbsp 

Salt ................................. to taste

Noodles ........................ 1 cup

Oil ............................... for cooking 2 tbsps and 1 cup for frying the noodles

Method:

1. Boil the noodles adding little salt. Drain them and set aside for cooling. Add little oil so that they don't stick and become mushy.

2. When they are cool enough sprinkle 1 tbsp of corn starch. Coat them well and separate them. 

3. Heat oil in a wok and deep fry the noodles adjusting the flame until crisp. Do not make them brown. 

4. Now dice all the vegetables that you are using very finely.

5. Peel and crush the garlic and ginger. 

6. In a wok heat 2 tbsps of oil and saute the ginger and garlic.

7. Next add the diced vegetables, white part of spring onions and toss them well. Keep a crunchy texture and do not over cook them.

8. Stir in the sauces and add salt carefully as the sauces already contain salt.

9. Dilute the remaining 2 tbsps of corn starch with water and add it to the vegetables.

10. Give it a stir and add 2 cups or little more water according to the consistency you like.

11. Give it a nice boil. Check the flavours and adjust if required. 

12. Add some spring onion greens towards the end. 

13. Serve the soup in individual bowls and garnish with crispy fried noodles and spring onions. 

14. Keep some extra noodles to add while having the soup. 

15. Make some fried rice as an accompaniment and enjoy a simple Chinese meal.

Yield - 2 servings.

 Check out the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " HOME MADE RESTAURANT STYLE FOOD " This was suggested by Aruna Saraschandra who blogs at Vasus Veg Kitchen 

This month I am paired with Kalyani Sri and she gave me RADISH and  CORN FLOUR (STARCH) as my secret ingredients. I chose to make this delicious Indo-Chinese Veg Manchow Soup which is my favourite.

Check out Kalyani Sri's Instant Pot Darshini Style Veg Pulao. It is so delicious.

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HEALTHY CORN AND MORINGA SOUP / CORN SOUP WITH MORINGA LEAVES

 This is a very light and healthy soup made with corn and moringa leaves. Very few ingredients are added to flavour it. It is perfect for brunch on Mondays after a heavy indulgence during the weekends.

If you wish to make it spicier you can add some Masala Magic spice mix to it which is available in small sachets. You may also use basil or any other herbs for flavouring.

Ingredients:

Frozen corn kernels .............. 1 cup

Moringa leaves .................... handful

Corn starch ....................... 2 tsps

Crushed black pepper ...... 2 -3 pinches

Roasted cumin powder ..... 2-3 pinches

Salt .................................. to taste

Method:

1. Grind the corn with 1 cup of water to a slightly coarser texture.

2. In a pot take 1 cup of water and add moringa leaves and little salt.

3. Boil for few minutes.

4. Add the ground corn paste to it.

5. Keep stirring intermittently.

6. Now dilute the corn starch with water and add it to the soup.

7. Add salt to taste and one pinch of black pepper saving the rest for garnishing.

8. Check salt and adjust the consistency of the soup to your liking.

9. Serve it into individual bowls and sprinkle little black pepper and cumin powder on top.

10. You can enjoy it with some toasted bread / cheese toast / bread sticks

Check out the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Healthy Recipes 

This month I am paired with Sujata Roy who gave me the secret ingredients - Moringa leaves and Black Pepper. I made this light soup using them.

My ingredients for her were Cardamoms and Star anise and she made a healthy pulao with Kodo Millets. It is a recipe worth trying. Do check it out.

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DRUMSTICK SOUP / MORINGA SOUP / HEALTHY DETOX SOUP

 

Here is a very healthy detox soup recipe made with drumsticks or moringa.Drumsticks are loaded with nutrition. This soup is said to be as nutritious as mutton or paya yakhni. So it makes a good option for vegetarians. This is also a weight watchers delight.

Nutritional Facts of Drumstick or Moringa

Drumstick is highly valued for its theraputic properties and nutritional benefits. This versatile vegetable is loaded with Vitamins A,C,K, B complex, minerals, iron, calcium, magnesium to name a few. Regular addition of drumstick in the diet is known to control diabetes, high blood pressure. It also fortifies the bone and improves skin health. Right from the root, bark, leaves, pod, flowers, fruits and seeds of this plant are used in traditional medicine.

(Information source - Google)

Can we add some vegetables to this soup ?

Yes, you may add vegetables to it. But to keep it healthy choose some nutritious ones.

Can we add any thickeners ?

Yes, you may add some oatmeal or barley powder for thickening. For a healthy version avoid adding corn starch

Ingredients:

Drumsticks ........... 200 gms (about 5-6)

Ginger .................. 1" piece (peeled and chopped)

Salt ...................... to taste

Crushed black pepper .... 2-3 pinches or as needed

Roasted cumin powder ....1/4 tsp or as needed

Lemon juice .................... 1/2 tbsps or as needed

(add all the ingredients as per your liking)

Method:

1. Scrape the drumsticks and cut them into small pieces.

2. Put them in a pressure cooker with 3 cups of water and cook for 3-4 whistles.

3. Open after the pressure is released. Let them cool.

4. Transfer them into a grinding jar and grind them adding the water from the pressure cooker.

5. Strain the soup well.

6. Pour the strained soup into a pan and place it on the gas.

7. Add salt and bring it to a boil.

8. Add the roasted cumin powder and freshly crushed black pepper. Add some lemon juice.

9. Boil it for a minute or two on low flame.

Yield - 2 servings

Check out the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was MONSOON TREATS suggested by me.

My partner of the month was Jayashree Trao. She chose GINGER and  PEPPER as my two secret ingredients and I made this healthy Moringa soup.

I gave her GHEE and ASAFOETIDA as her secret ingredients. She made delicious and healthy LEMON RASAM 

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PALAK KA SHORBA

Palak ka shorba is an Indian version of spinach soup. The flavours of whole spices added while cooking give a lovely taste to it. Spinach is loaded with nutrition which makes this soup the most healthiest one. For variation sometimes people like to add tomatoes or lentils to it. You may also add milk or cream to it.

Ingredients:
Baby spinach ... 2 cups
Onion .... 1 small
Garlic [aste.... 1 tsp
Ginger paste .. 1/2 tsp
Black or white pepper .. 2 pinches
Black cardamom .. 1
Bay leaf ............... 1
Cinnamon stick .... 1 small piece
Salt ................ to taste
Butter or oil .... 1 tbsp
Vegetable stock or water .. as needed.
Cream ......... 1 tbsp (optional)

Method:
1. In a pan melt the butter (or add oil)
2.Tip in the back cardamom, cinnamon and bay leaf.
3. When they give out an aroma add the ginger garlic followed by diced onion.
4. Saute until translucent.
5. Add the spinach and salt.
6. Stir fry for a minute and add cumin powder 2 cups of vegetable stock or water.
7. Simmer to cook for about 8-10 minutes.
8. Discard the whole spices and blend the shorba.
9. Adjust the consistency to your liking.
10. You may add cream at this stage if you like.
11. Garnish with black or white pepper powder before serving.

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AUSH GOSHTI (Afghan Tomato Soup)

This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.

Ingredients:
Mutton mince - 50 gms
Onion ............. 1/4 cup (finely minced)
Tomato juice ..... 2 cups
Coriander or parsley .. handful
Garlic cloves .......... 3 (minced or crushed)
Olive oil ............... 2 tbsps
Tangier spice mix .. 1 tbsp
Black pepper ....... 1/4 tsp (crushed)
Mustard powder ... 1 tsp
Red chilli paste .... 1 tsp
Salt ....................... to taste
Lemon juice ........ 2 tsps
Uncooked Fettuccini .. as needed (I used fresh home made fettuccini)
Chickpeas .............. handful (boiled with salt)
Maida .......... 1/2 cup (to make fettuccini)

Method:

Heat oil and saute the garlic.

Add the diced onion and stir fry until translucent.

Now tip in the minced meat and saute until the colour changes.

Add a little salt and the chilli paste and spice powders.

Now add the tomato juice and simmer.

Meanwhile knead the maida with a little salt and olive oil using water as needed. Roll it out and dust some flour on it.

Now roll it up like swiss roll.

Using a sharp knife cut out thin slices. Open up the strips and dust a little flour so that they don't stick.

Tip them into the soup pan and add one cup water. Add coriander leaves, lemon juice and simmer for 2 minutes.

The store bought fettuccini may take a little longer to cook as they are dry. So add water accordingly

THENTHUK (Hand Pulled Noodle Soup)

This month our group,"Shhhhh Cooking Secretly" has chosen the Arunachal Pradesh Cuisine. I was given my two secret ingredients (Radish and Flour) by my partner Sujitha Ruban. She blogs at - " Sujitha Easy Cooking"  Do visit her blog for delicious recipes.
 I had recently seen the recipe of Thenthuk on Chef Ajay Chopra's show Northern Flavours on Food Food Channel. It was an interesting recipe made with hand pulled bits of noodles dropped into the stew made with some chicken and vegetables. I decided to go for it.
Thenthuk is originally a Tibetan noodle soup.  In Tibetan “then” means pull and “thuk” means noodles. Immigrants from Tibet carried their cuisine along and popularised it in the other regions. So, wherever the Tibetans went thenthuk, thukpa and momos followed. In the Northeast, particularly in Sikkim and Arunachal Pradesh, and Darjeeling in West Bengal, they are hugely popular. Of course, the preparation differs slightly from one another. Generally speaking, noodle soups of all kinds are known as “thukpa,” so this recipe is a kind of thukpa. The only difference between the two soups is the shape of the noodles.
A healthy. hearty and filling bowl of hot soup keeps the people warm in the icy chilled weather conditions in the Himalayan region. It is said that a pot of soup is always ready and is offered to anyone visiting them.

Here goes the recipe:

Ingredients:
 Onion ...... 1
Ginger ....... 1/2 inch piece
Garlic ......... 3-4 cloves
Chicken Breast ..... 1/2 cup shredded
 Radish ..........  1/2  (about 12 thin slices)
Spring Onions .....  1/4 cup
Oil .......... 2 tbsps
 Water .......  2-3 cups
Soya Sauce  .......1 tsp
 Amaranth leaves ...... 1/2 cup (you can use any greens)

For noodles:
Flour  ...... 1 cup
Water  ....as needed
Salt ....a pinch

 Method: 

In a deep pot warm 2 tbsp oil, add finely chopped 3-4 garlic cloves, ½ inch ginger.

Tip in the chopped onion. Saute till translucent.

Add the diced chicken breast and saute until the chicken changes the colour.

Now add  thinly sliced radish, Amaranth and sliced spring onions.

Add 2-3 cups of water, 1 tsp of soya sauce and stir.

For pulled noodles make soft dough of 1 cup refined flour, pinch of salt and water as needed.Roll the dough into ½ inch diameter cylinder.

 Pull the dough between thumb and index finger into small flat sheet and drop into the soup or flatten them with the knife and add to soup.

Add water if required. Cook the soup till noodles are done.









Note: I have used only radish along with the greens in this recipe. You may use any vegetable of your choice.

Information - Google.
Linking to:
Shhhhhh Cooking Secretly

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