Wednesday, May 23, 2012

Tomato egg drop soup

I have this cookbook by Sanjeev Kapoor called "Khazana of healthy tasty recipes", that has a whole range of low cal healthy indian and 'fusion' dishes, from salads to desserts, in true Kapoor style.
Each recipe is followed by a small nutritional nugget which is guess is a must for such a book. But on a closer look I see that they mention some thing like 225 calories for a Mexican corn pie or 270 calories for a 400 gm spiced chicken bites, but where are the portion sizes !!! I looked through the whole book but could not find any info on how many portions are included per recipe. Bad copy editing /quality check I guess.

In any case, I decided to try the tomato egg drop soup from the book a while back. I personally would not rate the end result very high, I guess bits of tomatoes with egg was not really my cup of tea or shall I say soup, but the husband loved it. So I guess its a personal preference.

Egg whites -2
Corn flour - 3 tblspoons
Vegetablre Stock or water - 4 cups
Tomatoes -3 medium
Onion - 1 medium
Garlic - 4 cloves
Ginger - 1 inch
Fresh corainder leave -1/4 cup
Oil 1 tblspoon
Hot sauce / tomato ketchup - 4 tblspoons
salt - to taste
White pepper -to taste
White vinegar - 2 teaspoons

1) Beat egg whites lightly. Dissolve corn flour in 1/4 cup water / stock
2)Wash and chop tomatoes finely ( remove and discard the seeds ) Peel and chop the garlic ,ginger and coriander
3)In a saucepan , add oil and heat. Add ginger followed by garlic , after 30 secs add onion and let it saute till translucent
4) Add tomatoes and ketchup and let it cook for 3-4 mins
5) Add the stock / water. Add pepper and salt.
6) Add the the dissolved cornflour and cook till the soup thickens . Add vinegar after that.
7) Pour egg whites in a thin stream , breaking it up with a fork as it falls into the soup.
8) Serve hot immediately.

Saturday, May 12, 2012

Beetroot Cutlets

I had no clue about the existence of beet root cutlets till I was in my grad school. Growing up in Hyderabad I don't think I ever came across or ate these red round snacks. Here in Bangalore, beetroots are abundantly available and I routinely include them in my everyday cooking. One afternoon I thought of the cutlets I had eaten years ago and decided to recreate the same. I scouted for a good recipe online but couldn't find one that suited my style of cooking. So I took inspiration from a few a created this one. Must say it turned out great and normally I'm not a big fan of fried snacks but left no time in savoring this batch of these roundies.



Beets -2 medium grated
Potato -2 medium boiled and mashed
Carrot - 1medium grated
Green chilli - 1-2 cut fine
Ginger - 1 " grated
Cilantro/ Coriander leaves- 1 tbsp chopped
Coriander powder- 2 tsps
Cumin powder -1/2 tsp
Garam masala -1 tsp
Chat masala -1 tsp
Amchur powder- 2-3 tsp
Asafoetida - a pinch
Oil -1 tbsp + for deep frying
Bread crumbs -1/2 cup or as needed

1. Heat 1 tbsp of oil in a pan on medium heat and add in the asafoetida. Add the ginger and green chillies and saute them for a minute.

2. Add the carrots and fry for 3-4 minutes. Add in the potato and mix.Add all the masala powders.

3. Add the beets and cook for 5 minutes, add coriander leaves and the 2 tbsp corn starch (that helps in binding add more if needed so you are able to form a ball).

4. Take off the heat and let the mixture cool down. Take water and cornstarch and mix till no lumps. Take out bread crumbs on a plate. Take small amount of the cutlet mix and make into desired shape. Dip it in corn starch mix and roll it in bread crumbs. Repeat with all the cutlet mix. Arrange on a plate and refrigerate for 1/2 an hour.

5. Heat oil (make sure the oil is really hot else they will break apart) and deep fry the chops till golden brown on all sides.

6. Serve hot and eat as a snack or as a side with a meal. You can sprinkle chaat masala or amchur before serving too.