And winters have come knocking on our doors again. Although Delhi does not show the traditional wintery signs of yellowing leaves and snowflakes, but the foggy mornings and cold evenings are proof enough that life is going to become lazy soon enough.One of the most traditional forms of chasing away the cold is drinking a hot beverage on a cold evening. Now beverages come in many forms. While tea and coffee top the list, too much of those are not considered really well for the stomach (if you know what I mean). Another form of hot beverage, which is catching up in popularity by leaps and bounds is soups. Although they do take slightly more time to prepare than an average tea/coffee cup, but the results are delicious, warming and extremely soothing on a winter eve.
One of our guest writers took pity on my busy, busy schedule (living alone is a real pain sometimes, let me tell you) and shared an absolutely beautiful soup recipe to warm the hearts of all of you out there. So do try out this Maan Chow soup and be inspired!! Ciao!
INGREDIENTS:
• Oil – 2 tbsp
• Garlic (Chopped) – 2 tsp
• Ginger (Chopped) – 2 tsp
• Green chillies (finely chopped) – 1 tsp
• Capsicum (finely chopped) – 2 tbsp
• Tomatoes (finely chopped) – 2 tbsp
• Cauliflower (finely chopped) – 2 tbsp
• Carrots (finely chopped) – 2 tbsp
• Cabbage (finely chopped) – 2 tbsp
• Vegetable stock (clear) – 4 1/2 cups
• Mint leaves (finely chopped) – 2 tbp
• Coriander (chopped) – 1 tbsp
• Soy sauce – 1 ½ tbsp
• Salt to taste
FOR THE TOPPING:
• Chilli oil
• Chopped coriander
• Boiled and fried noodles
FOR SERVING:
• Chillies in vinegar
METHOD OF PREPARATION:
• Heat the oil in a wok / kadhai on a high flame till it smokes.
• Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
• Add all the vegetables and msg and sauté on a high flame for 2 to 3 minutes.
• Add the vegetable stock, mint leaves, coriander, soya sauce, salt and pepper, mix well and bring to boil.
• Add the cornflour mixture and boil till the soup thickens, while stirring continuously.
• Top with chilli oil and coriander and serve immediately with chillies in vinegar and soya sauce.
Recipe by – SHALU TOLASARIA
Guest Writer
Oct 30, 2011 | 12:10 PM IST
