Yum! Yum! Yum!

This recipe is on my 'recipes to try' list from long time, actually long long time,  when we visited Pier 39 in the Bay Area in California in 2014. Clam Chowder served in a sourdough bread is a popular recipe on this pier, since I am not a fan of Seafood, i couldn't dare to try any Clam Chowder on the pier at that time, but I was determined to make a Veggie version of Chowder since then. Now it is happening, I wanted to try a simple soup recipe for this Thanksgiving potluck, i made this Vegan Corn Chowder recipe, that is thick, creamy and makes it very filling, however I made it little spicy in my version, that made it a popular hit at the table for our Indian Guests. And one more thing, finally i get to use my crock pot (slow cooker) for the first time that I bought couple of years ago as part of the Thanksgiving Sale. I am so thankful for this crock pot and this recipe, where you have to keep all the ingredients in the crock pot and let it take care of itself. Loved that two pending things on my list are done #1making this soup and #2 using my Crock-pot, :-)  here is the recipe for you, Njoy!

Ingredients:

Oil - 1 Tbsp

Onion - 1 medium

Cumin Powder - 1 tsp

Potato - 4 medium (Russet Potato)

Carrot - 1 medium (optional)

Jalapeno - 1 (Optional)

Red Chili Powder - 1 Tbsp

Coriander Powder - 1 tsp

Turmeric - 1/2 tsp

Oregano - 2 strands

Sweet Corn - 16 oz (frozen variety) (if you are using fresh, use 4 cups of sweet corn)

Water - 1/2 cup

Coconut Milk - 1 can (16 oz)

Vegetable Broth - 32 oz ( 1 box) ( i have used plant based broth, low sodium)

Salt - 2 tsp salt ( as per your taste)

Lime Juice - 1 Tbsp (Optional)

Preparation:

Peel and Chop Onion into medium size cubes. Peel and chop potato into medium size cubes. If you are using carrot, trim edges, peel and chop into small size chunks. Thaw frozen corn in microwave and reserve 1/2 cup of corn (to add at the end)

Method:

1. Heat the non-stick pan, add oil to it. Once oil is hot, add chopped onion, jalapeno and saute for 2 min, add cumin powder, turmeric powder and saute for 2 more min
2. Add chopped potato, carrot, mix with onions and close the lid let it cook until outer edges becomes soft, add 1/2 cup water, coriander powder, red chili powder and cook on medium heat until potatoes become soft. 
3. Add thawed corn to the pan, mix it well and cook for 5 min. After 5 min, everything becomes soft, use a potato masher and mash it nicely in the pan. 
4. Start the Crock-pot in High mode for 4 Hours. Transfer the contents from pan to crock pot, add oregano strands, vegetable broth, taste and adjust salt as needed and close the crock-pot lid and let it cook
5. After 2 hours, add the can of coconut milk to the crock pot and give it a stir and close the lid and cook for remaining 2 hours
6. Finally add reserved corn and lime juice to the pot right before serving. 
7. Transfer to bowl,  serve warm with a side of dinner roll or your favorite bread. You can garnish with few jalapeno rounds for extra kick. 

This soup is not very heavy like other creamy soups, but it is thick with loaded potatoes and has apt amount of creaminess from coconut milk, has enough warmth with lot of spice flavors. Trust me, Nobody won't say No to this soup, and your guests will go for second round for sure! :-)

Notes:

• Making this soup in crock-pot gives couple benefits, the process of slow cooking gives additional taste to the soup, and also it keeps the soup hot for longer period. (that makes it convenient avoids single serving heating separately)
• If you don't have crock pot, you can use the same recipe in InstaPot with Soup or slow cook option
• If you use russet potatoes, they cook faster and becomes soft. Otherwise, if your potatoes doesn't become soft easily with potato masher, then you can mash it in with the hand blender.
• If you want to make this soup overnight, in step#4 start the crock pot in Low mode for 8 hours, on the night before your party. 
• After adding coconut milk, if you feel like soup became thick, you can add more vegetable broth until you get the consistency you want. (make sure to taste and adjust salt as needed)

Check out my other Soup Recipes:

• Vegan Chili 
• Cabbage Diet Soup
• Soup Recipes

will be back with another easy recipe

until then keep smiling and spread the joy!

-Mythreyi 

When ever there is left over rice, Pulihora (Lemon Rice) happens with out any second thought at our home as it is our family's favorite. Sometimes i get bored and usually try  variety rice recipes, today I have tried this Hydrabadi Bagara Rice that goes well with Chicken Fry or Stuffed Brinjal (Gutti Vankaya) recipe. The recipe is so simple and you can convert left over rice to exotic rice dish.  Here is the recipe, Njoy!

Ingredients:

Cooked White Rice - 2 cups

Oil - 1 Tbsp

Ghee - 1 Tbsp

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1 tsp

Curry leaves - 10

Onion - 1/2 (sliced vertically)

Green Chili - 2

Cilantro - 1/4 cup

Salt - 1 tsp

Red Chili Powder  - 1 tsp

Cashew Nuts - 6 (whole)

Method:

1. Heat kadai on the stove, add Oil, once it is hot, add cumin seeds followed by mustard seeds and curry leaves. 
2. Once curry leaves start spluttering, add sliced green chili and onions. Saute until onion becomes translucent. 
3. Add Red Chili Powder and infuse the oil with spices. Add cashew nuts and mix with spices. 
4. Add cooked white rice to the Kadai and mix well with onion and spices. stir-fry on high flame. 
5. Add salt now to the rice and mix well. taste and adjust the salt and seasoning. Add chopped cilantro to the rice. Finally top with 1 tbsp Ghee and mix well. 
6. Bagara Rice is ready, transfer to serving bowl and serve hot immediately with gravy dish.

Quick Mexican Rice
Coriander / Cilantro Rice
Chicken Masala Rice

This year (2022) I have started trying new fish varieties on our recent Florida Trip. I always have desire to try many sea food recipes, as they are considered lean meat and rich in omega 3 fatty acids which is rear to get in any veggies. But i can't deal with being to Fish Market to buy fish, as it sounds very Fishy to me. So mostly my easy avenue is Tilapia Filets either i get from Sprouts or Costco. Recently during my visit to Farm2Cook store, I was surprised to see many fish varieties that are neatly packed and organized. They have King Fish, Red Snapper, Pomfret, Tilapia etc, at last found a store where i don't have to deal with any fishiness in buying Fish. With that note, I will be bringing many Fish Recipes this year, so stay tuned, for today I am settling with this King Fish, it is called Vanjaram in Telugu. This recipe takes less than 30 minute from prep to cook to serve. Why late, make it today and impress your family, here is the recipe, Enjoy!

Ingredients:

King Fish - 2 Filet ( 1/2 kg)

Oil - 2 Tbsp

Onion, Cilantro, Lime Slices - for garnish

For Masala

Fenugreek seeds - 1 tsp

Fennel seeds - 1 Tbsp

Peppercorns (whole) - 2 tsp

Pink Salt - 1 Tbsp (adjust to your needs, if you eat less salt)

Red Chili Powder - 1 Tbsp

Turmeric Powder - 2 tsp

Kashmiri Chili Powder - 2 tsp (this gives nice color)

Ginger Garlic Paste - 1 Tbsp

Lime - 1/2

Preparation:

• First grind Fenugreek, Fennel, Peppercorns in small mixie jar until it becomes coarse powder. Then add Salt, Turmeric, Red Chili Powder and grind again into fine powder. Add Kashmiri Chili powder, Ginger Garlic Paste, 1/2 Lime Juice and grind again until it becomes thick paste and set aside. Marinade Masala is ready.
• Wash Fish filets gently under lukewarm water. Apply this paste on both sides of filets, cover with lid and marinate for 15 min.
• Cut Red Onion, 1/2 Lime in circles and chop cilantro for Garnish. 

Method:

1. Heat wide heavy saute pan on the stove. Add 2 Tbsp oil to it. 
2. Once the oil is hot, add marinated fish filet gently and cook them on medium for 5 min. 
3. Add cilantro on top, turn them over and cook for 5 min on other side. And again repeat this step one more time until the filets are cooked on all sides. You will notice it becomes soft and flaky. If you want charred effect, roast on high for 2 min. (that's what I did)
4. Transfer each filet carefully to serving plate and decorate with onion/lime garnish and serve immediately as an appetizer.
5. Or you can break the pieces gently and saute them again in the pan for 5 min, until all sides of pieces get charred effect and transfer to a plate and serve with white rice. 

Notes:

• Kashmiri Red Chili Powder adds nice color. If you already have bright red chili powder, then you can skip this in masala.
• Making this masala fresh is the secret of the success for this recipe. I suggest always make this masala fresh when you are making this recipe. It is very easy and quick to make. No need to roast the spices for this masala.
• This might be little spicy for kids, serve with Ghee Rice for kids. Grown-ups at our home thoroughly enjoyed the spicy version as it is as an Appetizer. 

                                

This Orange Beet Ginger Juice a simple yet very refreshing juice that you can make in the morning. The color is beautiful and it tastes so yum!

Today I have tried a new version of Potato Uttaapam ( Savory Pancakes) that are perfect for LunchBox or for evening snacks. It takes only around 15 min to make these and made with minimalistic and simple ingredients. My kids and I loved these in Breakfast, LunchBox and as evening snack. One recipe fits in all the meals, here is the recipe, Njoy!

Potato Uttapam ~ Savory Potato Pancakes

Ingredients:

Potato - 2 ( medium, i have used Russet)

Onion - 1/2 medium

Egg - 2

Green Chili - 1 optional

Cilantro - 2 Tbsp ( chopped)

Salt - 1 tsp

Black Pepper - 1/2 tsp

Taco Seasoning - 1 tsp

Crushed Red Pepper - 1/4 tsp

Red Chili Powder - 1/2 tsp (optional)

Pam Oil - for spraying the griddle

*yields - 4 servings

Method:

1. Peel and grate Potato (in small grate setting), Peel and grate Onion (in large grate setting), mix both in a medium bowl and set aside for 2 min. You see water gets oozed out from both veggies, drain the water that comes out ( don't do any squeezing, we need the left over moisture to reside in the veggies that helps to make the batter). 
2. In a medium bowl beat 2 eggs, and add all the spices and seasonings listed in ingredients (Salt, Black Pepper, Taco Seasoning, Red Pepper Flakes, Red Chili powder if using), add potato & onion grate, add chopped green chili and cilantro, mix every thing well, it turns out into batter consistency (no need to add any extra water)
3. Heat the pan on stove or electric griddle, spray with PAM oil, once the griddle is hot, add spoonfuls of batter in the small pancake size, spray with PAM again, cook these pancakes on both sides for 1 to 2 min until both sides are cooked evenly. Repeat until batter is done, it yields about 12 to 15 small to medium size pancakes.

Transfer to plate and serve as it is for Breakfast as it is savory,, or serve in Lunch Box as a side or serve as evening snack for kids retuned from school. 

In HER Lunchbox!

in HIS Lunchbox!

Checkout other related recipes:

Eggless Potato Pancakes

Instant Breakfast Recipes

LunchBox Recipes

Potato Recipes

Will be back with another easy recipe for Lunchbox, 

Stay safe and Happy until we meet here again

-Mythreyi