Jalapeno corn soup

On a rainy friday, wanted to have some soup. Was staring at my fridge for a while and came up with this concoction and this turned out to be good.

Ingredients:

Frozen corn - 1.5 cups
Vegetable stock - 2 cups
Fresh Jalapenos - 2 (You may also substitute with green chillies , I guess!)
Tomato - 1

Optional:
Chilli sauce
Soy sauce
Bread fried in olive oil

Method:
1. Microwave corn for a couple of minutes
2. In a blender add frozen corn, tomato and chopped jalapenos and blend well. The husk of corn stays little bit, you may either filter it or leave it like that for fiber :-).
3. Microwave the blended mixture for 5 mts
4. Add the vegetable stock and microwave for another 5 mts, stirring inbetween
5. Add one spoon of chilli sauce , soy sauce and salt and stir well

Garnish with bread fried in olive oil and finely chopped jalapenos. If you like it a little tangy you may also add a little bit of lime juice. Enjoy steaming hot soup with freshly ground pepper !!.

Ulundu Paruppu Sadham

I got this recipe from my best buddy Deepthi's, mother. When we were in hostel during our undergrad, her mom used to prepare this and bring it whenever she comes to visit Deepthi. The entire wing would crowd in our room. We all used to savor this dish and scrape the container till the last bit.

Ingredients
Sadham :
1 cup rice
1/3 urad dhal (black whole)
salt + little grated coconut
little bit of vendayam

Chutney:
red chilli - 2
coriander seeds- 2 tbsp
Tamrind,
grated coconut

Method:
1. Wash rice and black whole urad well. Add enough quantity of water. And some grated coconut, vendayam and pressure cook the same.
2. When it is cooked add salt and mix well
3. For chutney, dry roast red chilli, corriander seeds. Add coconut and a little bit of tamarind paste, salt and grind together.

Her mom used to tell us that the dish is to be eaten by mixing the chutney well with the rice and not by having the chutney as a side dish. ( Nalla pesanju sapdanum, chutney chumma thottu sapda koodadu !).

Channa

Ingredients

1 can chick peas [ Which is already cooked and salted]
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 tsp lemon essence
2 tbsp. oil
1 tbsp. ghee
4 green chillies slit
1 tsp. cumin seeds


Dry masalas
1 tsp. red chilli powder
1/2 tsp. cinnamon
1/2 tsp clove powder
1/2 tsp. turmeric powder
1/4 tsp. channa masala
salt to taste

Method
Chop the tomatoes and onions fine.Heat oil in a large skillet.Add cumin seeds to splutter.Add ginger-garlic and fry for a minute.Add chopped tomatoes, onion and little bit of salt.Fry till tender.Add all dry masala except cinnamon-clove powder.Stir and fry till oil separates. Empty the contents of the can which has the salted chick peas to the skillet.Stir and bring to boil.Move this to a serving dish.


Heat ghee in a small sauce pan.Add the chillies and cinnamon-clove powder.Add chopped coriander and pour this hot over the serving dish.Pour lemon essence over channa.Stir in seasoning gently.


Serve it with chappathi or even tortilla


Making time :- 15 mins