Vegetable Pasta Soup

Ingredients:

Olive oil - 2tbspns

Celery - 1 stalk, chopped

Carrot - 1 medium, chopped

Garlic - 1 clove, smashed

Onion(medium) - 1/2, chopped

Peas - 1/4 cup, frozen

Mushroom - 1/4 cup, chopped

Vegetable Broth - 2 cups or water

Parsley - 2 tbspns, chopped

Salt - to taste

Freshly Ground Black Pepper - 1/4 tsp

Curry Powder - 1/4 tsp

Pasta (Orzo, Small Pasta or any pasta of your choice) - 1/3 cup 

Method:
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, curry powder and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in the chopped parsley. Season with pepper and additional salt, to taste. 

Linking it to : Cooking with SJ announcement and simplyvegetarian777 announcement for the Soups with SS event

Instant Mango Pickle

Ingredients:
Raw Mango - 1, chopped into small cubes
Mustard Seeds - 1/2 tsp
Chili Powder - 1 tsp
Hing/Asafoetida - a pinch
Salt - according to taste
Sesame Oil - 2 tbspns


Method:
Mix the chopped mango with chili powder and salt.
Heat oil in a pan. Add the mustard seeds. Once the mustard seeds splutter add the hing and switch off the stove. Add this to the chopped mangoes. Mix it well. Let it rest for at least 1 hr in the fridge.

Mango Lassi with Saffron and Nuts

Ingredients:

Mango Puree - 1 cup

Yogurt - 1 cup, whisked

Milk - 1/2 cup

Crushed Ice - 1/4 cup

Cardamom Powder - 1/8 tsp

Sugar - 1-2 tbspns (adjust according to taste)

Saffron - 1/2 tsp, soaked in 1 tbspn of warm milk

Rose water - 1 tsp

Cashews/Pistachios -1 tbspn, chopped

Method:

Add all the ingredients in a blender and blend till smooth.

Pour in glasses and garnish with nuts.

Recipe Courtesy: USMasala

Spicy Thai Noodles

Ingredients:

For the Sauce;

Yellow or Green Thai curry paste - 2 tsp

Curry powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garlic - 1 clove, minced

Coconut cream or coconut milk (creamy variety)  - 1 cup

Vegetable stock - 1/2 cup

Sugar - 1 tsp

Juice of 1/2 a lime

Oil

Vegetables

Baby Corn, cut into small chunks

Red Pepper - 1 small, chopped lengthwise

Green Pepper - 1/2 cup, chopped lengthwise

Coriander for garnish

Noodles

Thick Noodles for the filling and thin noodles for the topping

Method:

In a small bowl mix the yellow curry paste, curry powder, turmeric and garlic.

Prepare all your vegetables ready for later.

Prepare the thin noodle topping. Deep fry them in hot oil for for around 20 seconds and take them out (they burn quickly). Place fried noodles on kitchen towels and sprinkle with a little curry powder for extra flavor.

Cook the thick noodles according to pack instructions (approximately 4 minutes).

Start the sauce. In a wok add the curry paste mixture to 2 tbsp oil and fry on a high heat for 30 seconds. The curry paste is ready when the oils float to the surface. Add the coconut cream, vegetable stock, sugar and stir. Stir in the vegetables and allow to boil for 3-4 minutes until cooked and sauce has thickened.

Mix in the cooked noodles and coriander. Add the lime and taste for seasoning. 

Pour into your dish and top with crispy fried noodles.

Recipe Courtesy: Mongolian Kitchen

Cherry Yogurt Smoothie

Ingredients:

Banana - 1

Cherries - 1 cup, frozen or fresh(seeds removed)

Plain yogurt - 1/4 cup

Water - 3/4 cup

Ice cubes - 4

Sugar - 1/2 tsp

Method:

Add the water, yogurt, banana, cherries, ice and sugar into the blender. Blend until smooth. Serve chill.

Serves: 2

Spinach/Keerai Vadai

Ingredients:

Spinach - 1 cup, chopped
Green Chili -  2 
Channa dhal - 1/2 cup
Tuvar dhal  - 2 tbspns
Urad dhal - 2 tbspns
Ginger - 1 tsp, chopped
Hing - a  pinch
Salt  - according to taste
Oil for frying 


Method:
Mix all the dhals and soak them in water for 3 hours. After 3 hours filter the water and keep the dhals for 1 more hour.
After an hour, keep 3 tablespoons of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water. Add the above ground mixture with the 3 tablespoons of the dhals in a bowl along with green chili and ginger and keep this aside. Add the chopped spinach to the dhal mixture and mix it well.

Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the center and put it in the oil and deep fry it. Once the vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil. Serve hot.

Recipe Courtesy: Subbu's Kitchen

Mango Cantaloupe Cooler

Ingredients:

Cantaloupe - 2 cups, roughly chopped

Mango pulp - 1 cup

Rose Essence - 1/4 tsp

Sugar - 2 tsp (adjust according to the taste)

Water - 1/4 cup

Method:

Place all the ingredients in a blender and blend until smooth.

Refrigerate until 1 hour or until well chilled then serve.