Mexican Chilli Bean Soup

Mexican Chilli Bean Soup

From   Budget Kitchen

Prep: 8 hours

Cook: 1 hour

Method: Easy

Course: Soup

Type: South Indian

Wholesome and delicious this soup will definitely satiate you

Ingredients

  • Red kidney beans (rajma), soaked overnight and drained ½ cup
  • Degi mirch powder ½ tsp
  • Oil 2 tbsps
  • Medium onion, chopped 1
  • Medium tomatoes, chopped 3
  • Garlic, chopped 1 tsp
  • Salt to taste
  • Lemon juice 1 tsp
  • To serve
  • Tomato, seeded and finely chopped 2 tbsps
  • Spring onions, sliced 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp
  • Tabasco sauce or any chilli sauce 2 drops

Methods

  • Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
  • Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
  • Open the lid when the pressure reduces completely, cool and blend in a blender.
  • Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
  • Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.
Keema Matar Idiappam

Keema Matar Idiappam

By Hi Tea

Prep: 20 minutes

Cook: 50 minutes

Method: Moderate

Course: Soup

Type: South Indian

Key Ingredients:

  • Mutton mince
  • Green peas
  • Rice flour

This unusual combination of keema matar and idiappam will satiate you completely

Ingredients

  • Mutton mince (keema) 150 gms
  • Fresh green peas ½ cup
  • Oil 2 tbsps
  • Mustard seeds ½ tsp
  • Curry leaves 5
  • Dried red chillies, broken 4
  • Medium onion, chopped 1
  • Ginger-garlic paste 1 tbsp
  • Medium carrots, finely chopped 2
  • Green chillies, chopped 2
  • Coriander powder 1 tsp
  • Cumin powder ½ tsp
  • Red chilli powder ½ tsp
  • Medium tomato, finely chopped 1
  • Black pepper powder ½ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Ghee 1 tsp
  • Roasted rice flour (idiappam flour) 1½ cups

Methods

  • To make keema matar, heat oil in a non-stick pan, add mustard seeds and when they splutter add curry leaves and dried red chillies. Add onion and saute till light golden. Add ginger-garlic paste, mix and saute for 2-3 minutes.
  • Add carrots, green chillies, coriander powder, cumin powder, red chilli powder and mutton mince. Add a little and saute for a few minutes. Cover and cook on low heat for about 10 minutes or till the mince is cooked.
  • Add tomato and green peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
  • To make stuffed idiappam, boil 1½ cups water in a deep non-stick pan and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
  • Cool the mixture slightly. Knead into a dough while it is still lukewarm.
  • Heat sufficient water in a steamer. Brush an idli mould with some oil.
  • Fill an idiappam press with the dough and press a layer into each dent of the idli mould. Close the steamer with the lid and steam for 8-10 minutes or till idiappams are well cooked.
  • Serve them hot with keema matar.
Oatmeal Utthapam

Oatmeal Utthapam

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Oats
  • Yogurt

Oatmeal and plenty of vegetables make this uttappam not only tasty but very nutritious too

Ingredients

  • Oats 8 tbsps
  • Yogurt 3 cups
  • Curry leaves, chopped 7 to 8
  • Salt to taste
  • Fruit salt 1 tsp
  • Green chillies, chopped 3
  • Fresh coriander leaves, chopped 4 tbsps
  • Medium onion, finely chopped 1
  • Medium tomato, finely chopped 1
  • Cabbage, chopped 4 tbsps
  • Green peas, boiled 4 tbsps
  • Low fat cottage cheese (paneer), grated ½ cup
  • Sunflower oil as required

Methods

  • Take yogurt in a bowl, add 1 cup water and mix well. Add oats and mix and let it soak for 1-1½ hours.
  • Add curry leaves, salt and fruit salt and mix well. Add green chilli and 2 tbsps coriander leaves and mix well.
  • For each uttappam, heat 1 tbsp oil in a non-stick tawa, put a ladle full of oats mixture on it and spread into a round uttappam.
  • Sprinkle some onion, tomato, cabbage, green peas and cottage cheese. When the underside turns golden, flip and cook till the other side is equally done.
  • Top the uttappam with some more cabbage, cottage cheese and garnish with some coriander leaves.
  • Transfer the uttappam on a serving plate and serve hot.
Semiya Payasam

Semiya Payasam

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Vermicelli
  • Low fat milk
  • Jaggery
  • Coconut milk

The ever popular semiya payasam made healthy

Ingredients

  • Vermicelli (semia) ½ cup
  • Low fat milk 3 cups
  • Vegetable oil 1 tbsp
  • Cashewnuts, chopped 2 tsps
  • Raisins 3 tsps
  • Jaggery, grated 2 tbsps
  • Coconut milk 3 tbsps
  • Green cardamom powder ½ tsp

Methods

  • Heat oil in a deep non-stick pan, add cashewnuts and raisins and saute for 2 minutes. Drain on a plate and set aside.
  • Add vermicelli to the same pan and saute for 2 minutes. Add milk and jaggery and mix well.
  • Cook till the mixture thickens.
  • Add coconut milk and mix well. Add green cardamom powder and mix well.
  • Transfer into a serving bowl, garnish with cardamom powder and dried fruits.
  • Serve hot or chilled.
Semiya Pulihora

Semiya Pulihora

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Vermicelli
  • Coconut milk

You can also call this snack semiya upma too – serve it at breakfast

Ingredients

  • Vermicelli (semia) 1 cup
  • 1 3 tbsps
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chilli 1
  • Split Bengal gram (chana dal) 4 tsps
  • Split skinless black gram (dhuli urad dal) 4 tsps
  • Ginger, grated 1 tsp
  • Curry leaves 8 to 10
  • Green chilli, slit 1
  • Peanuts ½ cup
  • Salt to taste
  • Turmeric powder ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilli, split Bengal gram and split black gram and saute till the grams are lightly browned.
  • Add ginger, curry leaves, green chilli, peanuts and vermicelli and saute till vermicelli is lightly browned.
  • Add salt and turmeric powder and mix well. Add 2 cups boiling water and mix. Cover and cook till the vermicelli is done.
  • Transfer into a serving bowl and serve hot.