This soup is a twist on traditional corn soup. It is very common to see soups like this on restaurant menus in India. Instead of just salt and pepper, we will also use grated ginger and green chilli. In addition to this, we will add some noodles, to give the soup a heartier feel. I am choosing to use vermicelli noodles, however, you may also use Asian style dinner noodles. This is a great dish to pick you up after a long day!
9 cups water
1 cup milk
2 ½ cup peaches and cream corn kernels
1 heaping tbsp salt
¾ tsp grated ginger
½ tsp grated green chilli
1 ½ tbsp corn starch
pinch black pepper
3 spirals vermicelli noodles
Using a food processor or chopper, blend the corn kernels. You can buy a bag of frozen corn kernels from the grocery store. If you cannot find peaches and cream corn kernels, any will do, but peaches and cream would be better because of its natural sweetness.
Boil the water.
Once boiling, add the blended corn, ginger, green chilli and salt. Keep the stove on high until boiling, once boiling turn the stove down to medium and allow it to simmer for 10 minutes.
In a bowl, mix the milk and cornstarch. Ensure that no lumps remain.
Add in the milk and cornstarch mixture.
Turn the stove on high and until the soup is boiling. Now turn the stove down back to medium and allow it to simmer for another 10 minutes.
Add the pepper and noodles. Using your hands crush each spiral as you add it in.
Mix and allow the soup to simmer on medium for another 10 minutes. Be sure to stir occasionally so that the noodles do not stick.
This is another classic Greek dish which has been handed down from generation to generation. It is made with fresh and healthy ingredients, and it is the perfect meal to serve on a cold winter’s night. There are different variations of Avgolemono soup, but in this video Irene shows us how to prepare it with rice and chicken.
To prepare the base:
4 quarter chicken legs
2 medium potatoes cut into quarter pieces
1 cup chopped carrots
2 medium onions
2-4 stalks of celery
2 tablespoons of olive oil
1 tablespoon of salt
1 tablespoon of vegetable seasoning (Irene uses Vegeta)
1 cup of rice
To prepare the Avgolemono
2 eggs, separated
The juice of 2 lemons
Boil the chicken in a large pot filled with water. After about 10 minutes of boiling the chicken, remove any film that develops at the water surface. Add the coarsely chopped vegetables, olive oil, salt, and seasoning to the soup. Allow to boil for another 20 minutes.
Remove the chicken from the pot and set aside. Add 1 cup of rice to the soup (be sure to wash the rice thoroughly before you add it). Add 1 cup of warm water and allow the rice to cook for 20 minutes.
Tear the chicken into small pieces and remove the bones. Add the meat to the soup and stir well. After about 2 minutes turn off the heat and allow the soup to cool slightly.
In a large bowl, whisk the eggs whites until fluffy. Add the yolks and continue to whisk the eggs. Add the juice of 2 lemons and mix well. To add the avgolemono to the soup, first add a small portion of the soup into the egg mixture and then slowly add the entire mixture to the soup.
Moog dal is a traditional Indian lentil soup. Moog dal is the main ingredient in the soup, hence the name. However, you can add other types of lentils such as, masoor dal, val dal and chora dal, as we do below. In different parts of India, this dal is made differently. In the north, it is made to have a much thicker texture. Today we will be making it Gujarati style, which means it is more like a soup.
1/2 cup Moog dal (Spilt Green Gram)
1/2 cup Masoor dal (Red Lentil)
1 tbsp Val dal (optional)
1 tbsp Chora dal (optional)
7-8 cups warm water
2 chopped tomatoes
2 tbsp lemon juice
1 tsp ginger finely chopped – paste would be better
1-2 cloves shredded garlic (optional)
1 tsp mustard seeds (or cumin seeds)
1/4 tsp turmeric
1/4 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp cumin powder
pinch of asafoedita powder
1/8 cup of jaggery (or 1 tbsp sugar)
1-2 tsp oil
1 tbsp salt added to the lentil mixture
Cooking the lentils:
Sift through all the lentils and remove any stones.
Combine all the lentils in a bowl and wash with warm water.
Transfer the lentils into a pot, and add about 7-8 cups of water, and the salt.
Boil on medium heat for about 45min to 1 hour. All the lentils should break apart. If it still seems like some of the lentils are whole, just run a hand blender through the mixture. You do not want to make it over smooth though; you want the mixture to maintain some texture.
The consistency of the lentil mixture should be soup-like. If you find it is too thick, just add some hot water until it reaches the right consistency.
Making the tomato gravy:
In a small pot heat 1-2 tsp of oil.
Once the oil has heated, add the mustard seeds.
Once the mustard seeds start to pop, add the turmeric and the asafoedita powder.
Add the chopped tomatoes, jaggery, ginger, chili powder, coriander powder and cumin powder. Mix all the ingredients together and allow the gravy to simmer until the tomatoes melt and the consistency is somewhat paste-like.
Add the tomato gravy into the lentil mixture.
Add lemon juice and optionally add some shredded garlic.
Stir the mixture and allow it to simmer on low heat for another 10-15 minutes.