Spinach Egg Drop Soup

Cooking is an art involving different process of making and presenting a food giving it a palatable form and there is a long way for me to learn the skills. Having intense love for cooking I frequently google for recipes or playwith the ingrediemts existing at my home to give them a dish form.

This way, I found Asian Egg Drop Soup  and thought of recreating it putting in some nutritional values+it's low in calorie content with the benefit of digestive promoting ingredient...

I used all the seasonal vegetables (available in winter) and it's a perfect bowl soup for my dinner... and those feathered egg in soup just melted in my mouth.

Servings:  2
Ingredients:

• Spinach, 1 bunch, leaves seperated and washed
• Green Peas, 1/4 cup
• Carrot, 1 medium, cut into small cubes
• Green papaya,1/2 cup after peeling and cutting into small cubes
• Onion, 1 chopped
• Garlic cloves, 4, neatly chopped
• Tomato, 1 small
• Eggs, 2
• Salt to taste
• Black Pepper corns, 1 tsp
• Low fat butter, 4 tsp (Can be replaced with olive oil)
• Chicken stock, 2 cups
• Cornflour powder, 1 tbsp

Methods:

1.Blanch spinach and grind with tomato into a fine paste.

2.Crush black pepper corns and neatly chop garlic, keep them aside.

3.In a pan heat butter and add all vegetables, onion, garlic and saute for a minute, seasone with salt and blended spinach, cook for 2-3 mins and add the stock add the stock. .

4.Now cover with a  lid and cook on lower flame for 5 mins.

5. Dissolve cornflour powder in 4 tbsp stock ,make sure that there are no lumps and add into soup. 

6.In a bowl whisk eggs. Simmer the flame and pour in the egg slowly. Stir the soup in same direction. The egg will start  feathering and will spread.

7.Turn off the flame and add crushed black pepper corns.

Serving Suggestion: Serve warm with bread.

You may also like:

Gobi manchurian

Quick chicken curry

Potoler Dorma

Badhakopir Dalna aka Cabbage Curry

Ingredients (6 servings):

• Cabbage,1, large, shredded
• Potao, 2, cut into small cubes
• Green peas, 2 handfull
• Green chillies, 4, slit from middle
• Ginger, 1"
• Coriander powder, 2 tsp
• Cumin powder, 1 and 1/2 tsp
• Garam masala powder, 2 tsp
• Turmeric powder, 1 and 1/2 tsp
• Salt to taste
• Sugar, 1 and 1/2 tsp
• Whole dry red chilli,1
• Bay leaf, 1
• Cinnamon, 1"
• Mustard oil

Methods:

Pressure cook shredded cabbage and if the whole cabbage doesn't fit in one cooker, cook them in batch. Never fill a cooker more than 2/3rd of it's capacity.You do not need to lock the lid. Just cover the cooker wth the lid.

Cube potatoes and shallow fry them. Keep them aside.
In a pan heat oil and temper with bay leaf, whole dry red chilli cinnamon stick, cardamoms and allow them to release flavour.
Blend ginger and all the powdered spices together, add into oil and saute for a minute. Add green chillies, salt to taste, sugar and green peas.
After a minute add steamed cabbage and cook untill the excess water is absorbed and the cabbage changes colour. This may take upto 5 minutes. Spread 1 tsp ghee to add in aroma, though it's optional. Remove form flame.

Serve with steamed rice, luchi, roti, paratha.

You may also try:

Fulkopir dalna

Ghugni

Muli Paratha- an ultimate Winter food

 I crave for seasonal things all the time, say it vegetables or fruits. Horse radishes  are fresh during winter , so thought of putting one of them in wheat flour dough which turned out to be  nice and soft parathas filled with tempting smell and the satisfaction(my first cooking teacher) doubled when my ma appreciated it.

Ingredients(7 servings):

1. Wheat flour, 1 and 1/2 cup
2. Horse radish, shredded, 3/4 cup
3. Chopped Radish leaves, 1 handull
4. Chopped coriander leaves, 4 tbsp
5. Chopped green chillies, 2 tbsp ( you can add more green chilles if you want it to be more spicy)
6. Coriander powder, 3 tsp
7. Garam masala powder, 2 tsp
8. Roasted cumin powder, 2 tsp
9. Kahmiri red chilli powder, 2 tsp
10. Salt to taste
11. Sugar, 2 tsp
12. Curd, 2 tbsp
13. Vegeable oil (I used soybean oil), 1 tbsp for frying each paratha+1 tbsp for kneading the dough

Methods:

Combine together all the ingredients and oil as mentioned for dough. Then add water as required to knead into dough.

Make a little more than medium balls out of dough androll them semi-thick into 6" diameter. In a griddle cook raw paratha on it till white patches appears on both sides. Do the same with all other parathas.

Now in griddle add 1 tbsp oil and fry one paratha at a time. I played a trick here, that was, I added 1 and 1/2 tbsp oil and fried two parathas at a time, as I always do. Make sure that the flame is low or else the parathas will harden making them hard to tear with your fingers or teeth. Fry till blight brown patches appear on both the sides. This will nearly take 1 min for each paratha.

Remove from flame and enjoy this hot parathas with curd or pickle.

I tried it with Tarka dal.

• You may use red radish instead of white radish.