Oats Wonton Soup

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Soup

Wontons stuffed with oats and served with a vegetable soup

Cook Saffola Masala and Coriander Oats in a non-stick pan with sufficient water as specified on the packet. Set aside to cool down to room temperature.
Take flour in a small bowl, add 3 tbsps water and mix till you get a smooth paste.
Spread wonton wrappers on the worktop, place 1 tbsp of oats in the center of each, brush the flour paste around the edges of each wrapper, fold it into a triangle, pressing edges together and seal.
Heat sufficient water in a deep non-stick pan, keep a dimsum basket in it. Line the base of the basket with cabbage leaves and place the wontons on them and steam.
Heat oil in another deep non-stick pan, add spring onions, carrot, minced mushrooms and bok choy and mix.
Add salt, soy sauce and vegetable stock, mix well and let it simmer the vegetables are cooked.
Place equal number of wontons in 4 serving bowls, pour the soup over them and serve.

Sweet Corn Chicken Soup

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Sweet corn chicken soup made healthier

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Chicken ball soup – a favourite of the Sikkimese. Very refreshing especially during cold winter days

Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
Peel carrot, cut into small pieces and add to the stock.
Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.