Tuesday, January 29, 2008

Curried Corn Bisque

I wanted to make a soup so searched online and found this on yahoo food but as usual had to make it my own. Soups can be really bland sometimes but not this one.

My photos did not turn out as great as the soup. Approximations used, please change as needed.So here is what I did

Potatoes: 1 small cubed
Carrot: 1/2 cubed
Onions: 1 small diced
Garlic: 2 cut finely
Frozen corn: 1 cup
Chicken Broth: 1 cup (you can use vegetable broth)
Water: 1 cup
Coconut milk: 1/2 cup
Salt, pepper as desired
Hot Sauce (I used sri racha) (hmmm 3 squeezes I guess)
Curry powder (I had madras curry powder) - 1-2 tbsp ( the more the merrier if you like more spice)

  • Saute onions, garlic in 1-2 tbsp of oil.

  • Once onions are browned, add the carrots, potatoes and let them cook until they are almost cooked. (They should be still firm but cooked)
  • Add salt, pepper, hot sauce, curry powder and stir them until all veggies are coated well.
  • Add the corn, chicken broth, water, salt, and pepper

  • Let them boil for 5-10 minutes and cool them. I used my hand blender and just blended them coarsely. I like my veggies chunky in the soup. If you are a person who likes there soup smooth, I guess blend it more. Once its blended put the pot back on the stove and add coconut milk and heat again.

  • Garnish with cilantro and enjoy!!!!!

To describe how it tastes... its sweet from the corn, spicy from the hot sauce and the curry powder and overall tasty and yummy.

Ginger-Garlic Paste

Well this is no special recipe but really wanted to tell you guys that no readymade bottled ginger-garlic is as good as homemade. For years I have been thinking I should just do homemade but I was lazy and thought it was too much work and bought the readmade one and compromised on the flavor. Well finally when my sister was here I decided I will do it since I had her help.

So all I did was just buy already peeled garlic from Costco.. (did not use everything). So here is the quantity I used.

Ginger - 500 gms
Garlic - 500 gms
salt - 1 tbsp

Peeling the ginger was really easy too. You really dont have to peel perfectly. Just soak them for a while and peel them with a spoon. All I did was put it in the food processor. Here again my wonderful processor did the magic.

I froze half of it and kept half in the fridge. Fresh one doesnt stay long since there are no preservatives so its better to freeze them.

It's easy and its the best and changes a lot of flavor of your dishes.

Sunday, January 27, 2008

Spring Rolls

Found the spring roll wrappers in Walmart when I was shopping for something else. So I decided to make them. Here is what I did

Spring roll wrappers - 1 packet

Finely cut the following (I used my Madeline to cut them fine)

Onions and Garlic

Carrot and Cooked Rice vermicelli noodles


Soy Sauce 2-3 tbsp
red chilly flakes
eggs: 1 or 2 (if you are a vegetarian you can skip these)

I mixed all the veggies, vermicelli and added salt, pepper, soy sauce, red chilly flakes. Made scrambled egg in another dish.

Took the wrapper placed them diagonally and put the veggie filling somewhat centered and put the scrambeled egg on the top

Rolled it as shown on the wrapper package

This is my first spring roll

and one after another this is how many I made

Deep fry it in oil.

Serve it with hot sauce and this is how it looks finally.

You could add cooked shredded chicken, tofu also and make it different. Next time I plan on adding chillies too.. I thought it was a little less spicy for my taste. I think this is more the Chinese version than Indian version
Please feel free to leave comments by clicking on the comments link below each recipe. I'd love to hear from you.