TWO IN A BOWL SOUP

Cooking Time : 30 mins.
Preparation Time : 20 mins.
Serves 4.

For the potato soup
1 cup peeled and cubed potatoes
1 teaspoon chopped garlic
1 cup chopped onions
½ teaspoon dry red chilli flakes
1½ cups milk
2 tablespoons oil
Salt to taste

For the broccoli soup
2 cups broccoli florets
½ onion, chopped
1 tablespoon plain flour (maida)
2 tablespoons butter
Salt and pepper to taste

For the potato soup
1. Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.
2. Add the potatoes and sauté for a few more minutes.
3. Add 1½ cups of water and salt and simmer till the potatoes are cooked.
4. Cool the potato mixture and blend to a smooth purée in a mixer with the milk.
5. Add the chilli flakes and keep aside.

For the broccoli soup
1. Heat the butter in a pan, add the onion and sauté for a few minutes.
2. Add the broccoli and stir for 4 to 5 minutes.
3. Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
4. Add 2 cups of water, stirring continuously.
5. Simmer till the broccoli is tender and add the salt and pepper.
6. Cool slightly and blend to a smooth purée in a mixer.
7. Keep aside.

How to proceed
1. Re-heat both the soups separately.
2. Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.
3. Repeat with three other bowls.
4. Serve hot.

Tips
Both the soups should be thick so that they do not mix easily.

GLASS NOODLE SALAD

A sweet and spicy noodle and vegetables salad.

Preparation Time : 20 min.
Serves 6 to 8.

Ingredients
2 cups rice noodles
2 cups tofu or paneer , cubed or fried
2 cups fresh mushrooms, sliced
1 onion, sliced
2 tomatoes, halved and sliced
1 celery stems, cut thin
3 tablespoons Hot And Sweet Dip
salt to taste

Method
1. Just before serving, toss all the ingredients together.

Tips
The best way to shred lettuce and spinach for salads is to tear the leaves with your hands.

SAGO SOUP

A thick sago soup flavoured with soya and lemon grass and cooked with carrots and onions.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.

Main recipe
1 seasoning cube (veg.)
2 tablespoons sago ( sabu dana )
1 small onion ,sliced into thin strips
1 carrot, cut into thin strips
1 teaspoon soya sauce
1 teaspoon lemon juice
1/2 teaspoon of sugar
1/4 teaspoon pepper powder
salt to taste

For the garnish
1 spring onion, finely chopped into rings
1 teaspoon chopped coriander

Method
1.In 4 cups of water, mix the seasoning cube and sago. Simmer for 5 to 7 minutes till the sago is tender.
2.Add the onions and carrot and simmer again for 3 to 4 minutes.
3.Add the soya sauce, lemon, sugar, pepper powder and salt.
4.Serve hot garnished with spring onions and coriander.

Tips
You can use 4 cups of vegetables stock instead of the seasoning cube and water.
This is a wonderful soup when the soya sauce, lemon juice and sugar are well balanced.

RED AND GREEN SALAD WITH PEANUT DRESSING

Red pepper, tomato and salad greens tossed together in a lemon peanut dressing.
Preparation Time : 20 min.
Serves 6.

Ingredients
3 sticks celery, diced
1 red pepper, diced
6 spring onions, chopped
1 medium cucumber, peeled and diced
3 tomatoes, diced
1 yellow pepper, diced
6 spears asparagus
1/5 cup sliced carrots
To be mixed into a peanut dressing
4 tablespoons crushed peanuts
2 tablespoons chopped coriander
1 clove garlic, crushed
juice of 3 lemons
2 tablespoons sugar
1 tablespoon sesame seeds
salt to taste
Method
1. Place the vegetables in a salad bowl and pour the dressing over.
2. Serve immediately

HOT AND SOUR SOUP

A 'fat free' spicy aromatic soup, flavoured with lemon grass and simmered with mushrooms and baby corn.
Preparation Time : 15 min.
Cooking Time : 30 min.
Serves 4.

Main Recipe
1 seasoning cube(veg.)
7 cloves garlic
50 mm(2') piece ginger, cut into thin strips
5 stalks lemon grass, tied
1/4 cup chopped coriander
3 green chillies, slit
3 tablespoons sliced canned mushrooms
7 nos. baby corn, cut diagonally
1 teaspoon lemon juice
For the garnish
2 tablespoons spring onion, finely cut
2 tablespoons chopped coriander
2 tablespoons carrots, cut into thin strips

Method
1. Tie the lemon grass stalks and coriander together using some lemon grass.
2. Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied together), cover and simmer for 15 minutes.
3. When the aroma stasrts getting released, discard the garlic, ginger, lemon grass and coriander bunch.
4. Add the chillies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan.
5. Add the lemon juice just before serving.
6. Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at once.

Tips
Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added last, if required.
Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly.

SOM TAM (GREEN PAPAYA SALAD)

Cooking Time : Nil.
Preparation Time : 15 to 20 mins.

Serves 4 to 6.
Ingredients
3 cups peeled and grated raw papaya
¼ cup thinly sliced tomatoes
½ cup sliced long beans (chawli)
½ tablespoon finely chopped green chillies
½ cup crushed roasted peanuts
2 tablespoons sugar
1 tablespoon tamarind (imli) pulp
1 teaspoon chilli powder
1 tablespoon soya sauce
2 tablespoons lemon juice
2 tablespoons chopped coriander
Salt to taste
Method
1. Combine the ingredients and toss well.
2. Store refrigerated till use.
3. Serve chilled.