DRUMSTICK LEAVES SOUP / MURUNGAI KEERAI SOUP

Moringa oleifera / Drumstick leaf is a plant that has been praised for its health benefits for thousands of years.

It is very rich in healthy antioxidants and bioactive plant compounds. The leaves are an excellent source of many vitamins and minerals. Rich in antioxidants and lower blood sugar levels, lower cholesterol.  

Wash drumstick leaves and discard the thick stem. Leaves can be stored in a zip-lock and refrigerated 

Ingredients : 

• 1 Cup Drumstick Leaves / Murungai Keerai
• 3 Shallots 
• 2 garlic 
• 1 Tomato 
• 1/2 Tablespoon Coriander Seeds 
• 1/2 Tablespoon Cumin Seeds 
• 1/2 Tablespoon Black Peppercorns 
• 1/4 Teaspoon Turmeric Powder 
• Coriander Leaves 
• 1/4 Teaspoon roasted Cumin Powder 
• Black Pepper Powder to Taste 
• Salt to taste 

 To make Drumstick Leaves Soup/ Murungai Keerai Soup at home follow the detailed step by step recipe  posted below

Step By Step Instructions : 

1. In a heavy bottom vessel, added the washed drumstick leaves, small onion, garlic, tomato pieces, cumin seeds, whole black pepper, coriander seeds, turmeric powder, coriander leaves and water 
2. Covered and cooked in Low flame for 10 minutes 
3. Strained the soup 
   
4. In a mixer added the drained leaf mixture and made into a fine paste 
5. Added this paste to the drained soup and boiled for few minutes 
6. Drain the soup and serve with salt and pepper powder 
7. I also added a pinch of roasted cumin powder

Nonbu Kanji

Nonbu Kanji, south Indian recipe. In southern states - Tamil Nadu, and Kerala, Muslims break their fast with nonbu kanji, a rich, filling rice dish of porridge consistency, cooked for hours with meat and vegetables.

I like to prepare this recipe for dinner, most of the time I prefer the vegetarian version of the kanji. The quantity serves for 2 people. You can also make this kanji with chicken or mutton pieces.

Ingredients : 

• Raw Rice - 3/4 cup 
• Moong dal  - 1/4 cup 
• Cloves - 2 no 
• Bay leaf - 1 no 
• Chopped green chilly - 2 no 
• Chopped onion - 1 no 
• Chopped tomato - 1 no 
• Chopped vegetables - 1/2 cup 
• Chopped coriander leaves - 3 tsp 
• Coconut milk - 1/2 cup 
• Ginger garlic paste - 2 tsp 
• Turmeric powder - 1/4 tsp 
• Chilly powder - 1/2 tsp 

For Kanji : 

Soak raw rice and moong dal for 1/2 hour. 

1. In a pressure cooker, add 2 tsp of oil 
2. Add cloves and bay leaf 
3. Add chilly and onion, cook until golden brown 
   
4. Add ginger garlic paste and cook for 2 minutes in low flame 
5. Add tomato and cook soft 
   
6. Add the vegetables (Carrot, peas, brinjal). If you want to add chicken (Small pieces) add at this stage
7. Add turmeric powder and chilly powder cook for 3 minutes 
8. Add coriander leaves and cook 
   
9. Add soaked rice and moong dal 
10. Add 3 cup of water and cook for 5 -6 whistles 
    

Kanji will be in mushy state, remove the bay leaf and cloves 

Mash well and add coconut milk

Cook in low flame for 2 minutes and serve hot 

Minestrone vegetable soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. I like to have soup for my dinner. If you are planning for a light dinner on  a rainy day, this recipe will help you. In all my soups, I avoid corn flour or all purpose flour for making the soup thick. And I don't like to add sauce to the soup. Soup is a healthier form of food, without these additives you can get the exact taste of the recipe. Eat healthy.

You can also make this as a chicken soup, just by adding few chicken pieces along with the vegetables. Make sure you cut the vegetables small.

Ingredients

• Chopped Garlic - 1 tsp 
• Chopped onion - 1 no 
• Chopped vegetables (Carrot, Capsicum and cabbage)  - 1 cup 
  
• Chopped coriander - 2 tsp 
• Tomato puree - 1/2 cup 
• Black pepper powder - 1 tsp 
• Mixed herbs - 1/2 tsp 
• Salt for taste 
• Butter 
• Chicken / Vegetbale stock - 1 cup 
• Boiled pasta - 1/4 cup 

For soup 

1. Heat butter in a pan, and saute garlic and onion for 2 minutes don't allow it to cook well.
2. Add the vegetables and cook for few mins. Vegetables should be crunchy. 
3. Add the seasonings -pepper powder, salt, and mixed herbs 
   
4. Add the chicken/veg stock and water 
5. Check for salt and add the tomato puree. Boil the soup in high flame for 3-4 minutes. 
6. Add half of the boiled pasta to the soup and mix well. If you like to have more mixed herbs add before you turn off heat. 
   
   
   

For Serving

In a soup bowl, place the pasta and pour the soup over it. Garnish with coriander. Serve hot !!

Mulligatawny Soup

Mulligatawny Soup, origins in Indian cuisine. The name originates from the Tamil words mullaga/milagu and thanni and can be translated as "pepper water" or "pepper broth."

I tasted this soup in a restaurant when I had no choice to order a soup. But after tasting it, I wanted to know what this soup is actually made of and its stories. You won't believe me if I say this soup was popular with the British stationed in India (employees of the East India Company) during colonial times, during the late 18th century and later.  When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth, especially Australia. This is an ancient popular soup, try this at home you'll love it. We need to preserve our traditional cooking :) 

You can make this soup with vegetables or chicken, or plain. Today I have shown you soup with chicken stock. It takes time if you are planning for your dinner start preparing it an hour before. 

Ingredients 

• Soaked Toor dal - 1/2 cup 
  
• Soaked rice - 3 tsp
• Cooked rice - 2 tsp 
• Finely chopped onion - 1 no 
• Ginger - 1 inch 
• Garlic - 4 nos 
• Curry leaves - 6- 8 nos  
• Bay leaves - 2 nos 
• Chicken stock - 2 cup 
• Black pepper - 1 tsp 
• Coriander seeds - 1 tsp 
• Turmeric powder - 1/2 tsp 
• Curry powder - 2 tsp 
• Coconut milk - 1/4 cup 
• Lemon juice - 2 tsp 
• Chopped Coriander leaves - 2 tsp  
• Salt - For tatse  
• Oil - 1 tsp 

For paste 

Grind curry leaves, ginger, garlic, black pepper, coriander seeds and some salt into a paste. Keep this aside. 

For soup 

1. In a pressure cooker, add oil and bay leaves.
2. Add onions, and saute it light
3. After 1 minute, add turmeric powder and curry powder
4. Add the paste and mix well 
5. Add soaked dal and soaked rice, cook for 2 minutes 
   
6. Add salt. (If you want to add chicken to the soup, now add 4-5 pieces of chicken )
7. Add chicken stock or veg stock and mix well. 
8. Place the lid and cook  up to 3-4 whistles so that the dal and rice cook well. 
9. Once the pressure is down, remove the bay leave from the soup and (chicken if you added)
10. Use a whisk and mix well. 
11. Switch on the stove and keep the soup again for cooking. 
12. (Add the chicken pieces back to the soup)
13. Add lemon juice and add salt (If needed) 
14. Add water if you want to make the soup little thinner. 
    
15. Before you serve the soup, add the coconut milk, mix well and turn off heat 

For serving 

To serve the soup, in a bowl place a tsp of cooked rice in the base and coriander leaves. Pour in the piping hot soup.