Middle Eastern | Desi Spice World

American November 18, 2020

Tomato Noodle Soup

Soups is kind of liquid food which is served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta. Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

6 Red Tomatoes chopped
1 Onion Chopped
5 – 6 Cloves of Garlic Chopped
1 Cup Noodles
2 Teaspoon Butter/Ghee
1/2 Teaspoon Sugar
Salt to taste
Black Pepper to taste
3 Cups of Water
2 Tablespoon Fresh Cream
A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

Pre boil noodles to 70 %
Melt butter in a pan and add chopped garlic
Once garlic is turned brown add chopped Onions, cook until translucent
Add Chopped tomatoes and let it cook until water content reduces
Add Salt, pepper, and sugar and keep cooking for 2 minutes
Take off flame and let it cool. Blend it in a puree and return it back to the pan
Add 3 cups water and the pre boiled noodles to the puree and let it boil for next 5 minutes.
When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

With this soup try Feeki Mathri instead of bread sticks.

or

Try it just before any good meal as an appetiser.

American November 28, 2019

Fresh Rainbow Sesame Salad

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food. Seeds being the superfood, add crunch and a nutty texture to the whole salad.

This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre.

INGREDIENTS:

1 Cup Napa Cabbage
2 Cup Iceburg Lettuce
1 Cup Red Cabbage
1 Cucumber
2 Tomatoes
1 Avacado
1/4 Cup Walnuts
1 Tablespoon Sesame seeds
1 Tablespoon Pumpkin Seeds
Fresh chopped coriander
Salt to taste
Black Pepper to taste
1 Tablespoon Balsamic Vinegar

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce
Add Shredded red cabbage and freshly chopped coriander
Add diced tomatoes , avacados and cucumber, mix well
Throw in Sesame seeds, Pumpkin seeds, and chopped Walnuts
Sprinkle Salt and Black pepper
Pour in Balsamic vinegar and mix all ingredients well.
Serve chilled or at room temperature.

Nutrition Facts

Serving Size

Servings Per Container 4

Amount Per Serving

Calories 182.3 Calories from Fat 128.7

% Daily Value*

Total Fat 14.3g 22%

Saturated Fat 1.8g 9%

Trans Fat 11.7g

Cholesterol 0.0mg 0%

Sodium 78.0mg 3%

Total Carbohydrate 12.8g 4%

Dietary Fiber 6.0g 24%

Sugars 2.5g

Protein 4.4g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Breakfast November 6, 2018

Grilled Chicken Salami

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Breakfast October 20, 2018

Grilled Chicken Tahini Sandwich with Sesame Seeds

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one.

INGREDIENTS:

1 Chicken Breast
8 Bread Slices
1 Onion
1/2 Capsicum
1/2 Cup Hung Curd
3 Teaspoon Tahini paste
2 Teaspoon Mayonnaise
2 Teaspoon Black Sesame Seeds
Salt to taste
Black pepper to taste

FOR TAHINI PASTE:

1/2 Cup White Sesame Seeds
3-4 Garlic Cloves
1 Teaspoon Lemon Juice
1 Teaspoon Olive Oil
Salt to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

In a pan Boil Chicken Breast piece in water till its cooked
Don’t drain and throw the water as it can be used for soup or as chicken stock
Slice the Onion and Chop the Capsicum, keep aside
We’ll make Tahini Paste first –
In a dry pan roast the white sesame seeds till its light golden
Put the seeds in a grinder and grind it to a crumb texture
Add Olive oil and salt and give it a grind again
Add Lemon juice and garlic cloves and grind it to a smooth, creamy and runny paste
In a bowl pull apart and shred the chicken breast
Add Sliced Onions and Chopped Capsicum to chicken
Sprinkle Salt, Black pepper and Black Sesame seeds to chicken and mix it well
Add Hung Curd, Mayonnaise and Tahini to Chicken and give it a good mix
Spread this chicken mix on one slice of bread and cover it with another slice
Put the Sandwich in sandwich maker and let it grill away
Once brown and golden take out and serve hot!

Cuisines September 15, 2018

‘Anything you have at home’ SHAKSHUKA

Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!

INGREDIENTS:

2 Tablespoons Olive Oil
1 Large Onion Sliced
1 Bell Pepper/ Capsicum Sliced
2-3 Garlic Cloves Crushed
1 Cup Tomato Puree/ Sauce
1 Teaspoon Cumin Powder
1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
½ Cup Crumbled Feta
6 Eggs
1 Cup Beans or Spinach (Optional)
Salt, Pepper, Paprika to taste
Chopped Cilantro and Mint

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
Add garlic and peppers. Cook for another 5 mins
Add spinach and beans (optional). Cook for another couple mins
Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
Create holes in the curry and break an egg into each
Cover and cook for 10-15 mins or until the eggs are cooked
Top with the crumbled feta, cilantro, and mint