Online edition of India's National Newspaper
Sunday, Jun 01, 2003

About Us
Contact Us
Magazine Published on Sundays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


Printer Friendly Page Send this Article to a Friend

Soups and starters


PEOPLE no longer like plain insipid soups, preferring instead spicy offerings with an unusual combination of ingredients. Let international cuisine like Mexican, Korean, Italian inspire you into creating your own recipes.

Colourful stuffed packets

Three types of colourful packets, stuffed with the same corn filling.

  • Ingredients:

    For the corn filling:

    Butter 1 tbsp
    Finely chopped onions 2 tbsps
    Crushed garlic 1 tsp
    Finely chopped capsicum 1/4 cup
    Boiled and crushed corn 1/2 cup
    Salt to taste
    Lemon juice 1 tbsp
    Red chilli powder 1 tsp
    Oil for deep frying.
    For the green dough:
    Flour 1/2 cup
    Cooked spinach paste 1 tbsp
    Salt to taste
    Oil 1 tbsp

    For the red dough:
    Flour 1/2 cup
    Red beetroot juice 1 tbsp
    Salt to taste
    Oil 1 tbsp
    For the yellow dough:
    Flour 1/2 cup
    Turmeric powder a big pinch
    Salt to taste
    Oil 1 tbsp

  • Method:

    To prepare the corn filling, melt the butter and sauté the onions and garlic until fragrant. Add the capsicum and sauté for a minute. Add the corn and other ingredients. Mix well and remove from heat.

    Prepare the three types of dough by mixing the ingredients with water. Knead well and make eight balls each. Roll a ball into a puri, and cut into a square. Add the filling and fold into a triangle by sealing the sides. Stick two opposite lower corners and make into a neat packet. Deep fry till light brown and crisp. Serve with soup.

    * * *

    Wheat tortilla soup

    A Mexican spicy soup with tortillas floating in it.

  • Ingredients


    Round wheat thin rotis five inches 3 pieces
    Cubed tomatoes 2 cups
    Cubed onions 1/2 cup
    Garlic 6 cloves
    Hot red dry chillies large 2
    Olive oil 1/2 cup
    Vegetable stock 5 cups
    Salt to taste
    Grated cheese 6 tbsps

  • Method:

    Cut each roti into 1/2 inch wide and 21/2 inches long strips. They are called tortillas.

    Make a puree out of the tomatoes, onion and garlic.

    Heat the olive oil in a pan and add the chillies. Quickly fry and remove on paper. Make a powder. In the same oil, fry the tortillas until crisp and remove. In the remaining oil, add the vegetable puree and cook. After 10 minutes add the vegetable stock and half of the chilli powder and salt. Cook for another 10 minutes.

    At the time of serving add the tortillas in the soup. Mix and take out the soup in the bowl with a few tortillas in each bowl. Sprinkle chilli powder and cheese to serve.

    * * *

    Japanese vegetable miso soup

    A clear vegetable soup with bean paste flavour.

  • Ingredients:

    Oil 1 tsp
    Sesame oil 1 tsp
    Thinly sliced radish (daikon) 1 cup
    Thinly sliced carrot 1/2 cup
    Thinly sliced potatoes 1/4 cup
    Vegetable stock 6 cups
    Salt to taste
    Miso paste (readymade) 2 tbsps
    Light soya sauce 11/2 tbsps
    A few pieces of tofu

    Sliced white part of young leek

    or spring onion 1/4 cup

  • Method:

    Heat the oil and add the radish, carrot and potato. Saute for three minutes. Add warm vegetable stock and salt to taste. Simmer until the vegetables are cooked. Blend the miso paste in a little stock and add to the soup. Mix the tofu pieces. Continue to simmer. Mix the soya sauce. Before serving, add sliced leek or spring onions.

    * * *

    Green beans in the noodle baskets
    A Japanese style dainty snack.

  • Ingredients:

    For the beans:
    French beans 24
    Salad oil 1 tbsp
    Grated ginger 1/2 tsp
    Dash of soya sauce
    Salt to taste
    Toasted sesame seeds 1 tbsp
    For the noodle baskets:
    Boiled noodles 1 cup
    Oil for greens
  • Method:

    String the beans and add to boiling salt water. When crisp, drain and add cold water. Drain, pat dry and chop into small pieces.

    Heat the oil, and add the beans, ginger, soya sauce and salt to taste. Mix and remove from heat.

    For the baskets, take 12 small metal pastry cups. Grease with oil, and line them with noodles. Bake at 20°C for 25 minutes or until crisp and it leaves the side of the cups. Take out the baskets and cool.

    Before serving, fill the noodle baskets with the beans and sprinkle the sesame on it.


    Printer friendly page  
    Send this article to Friends by E-Mail


  • Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

    The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
    Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

    Comments to :   Copyright © 2003, The Hindu
    Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu