Tag Archives: foodie

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy fish soup is a delicious and perfect non-vegetarian soup for dinner, because of its creamy, little spicy and aromatic flavor. Creamy fish soup can be prepared in just 10 mins if you have you fish stock ready, else it would take 20 mins to prepare. In tamil we call it as “Meen soup”, Also this meen soup is prepared with basic ingredients available in all Indian kitchens.

Soups are most comforting dish during winters and sick times. I am not a soup person, but there are times when I like to have soup paired with some bread toast. This fish soup / meen soup is my long wait recipe that I wanted to try at home, I have used 2 to 3 pieces of fish and then it was the pieces from head and bones. Usually I add fish head along with 1 or 2 tail pieces to the curry, but rest of the pieces would be fried, as our family likes to have fish fry more than the fish in curry. This Creamy fish soup is liked by the whole family and been a very comforting food for our sore throat, also perfect for winter and so glad to enroll this to my winter recipes. 

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Creamy Fish Soup recipe / How to make Meen soup / Winter recipes

The dish came into existence, when I had head pieces leftover at my refrigerator. This fish soup thick and creamy and mildly spiced with ginger and pepper, with the flavor of few winter veggies. This soup can be paired with bread toast or even this can be served along with steamed rice, but make sure to discard the bones. Such a drool and comfort food, give a try and share your feedback.

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegarderner.

Ingredients:

  • Fish stock:
    • Fish pieces (head and tail pieces) – ½ kg
    • Water – 1 ½ litres
    • Cumin seeds – ½ tsp
    • Black pepper – ½ tsp
    • Coriander leaves – 3 stalks
    • Onion – 1 no
    • Salt – ¼ tsp
  • Butter – 2 tbsp
  • Fish (boneless) – 200 gms
  • Potatoes – 2 nos (medium size)
  • Carrots – 1 no
  • Onion – 1 no
  • Tomato – ½ no
  • Garlic – 4 cloves
  • Ginger – 1 no (1” inch stick)
  • Green chillies – 1 no
  • Coriander leaves – 2 stalks
  • Coconut milk – 1 cup
  • Lemon juice – 1 tbsp
  • Black pepper powder – ¼ tsp
  • Salt – ½ tsp

Preparation:

  • Peel and roughly chop an onion and finely chop the other one and garlic, keep it aside.
  • Separate the coriander stalks and leaves, keep it aside.
  • Peel and slice (length-wise) the potatoes and carrots, keep it aside.
  • Chop the tomatoes, slit the green chillies and keep it aside.
  • Preparing Fish stock: Heat 1 ½ litres of water, add roughly chopped onions, fish head and tail pieces, add crushed cumin seeds and black pepper along with roughly chopped coriander stalks and salt. Let it boil for 15 mins or until the fish pieces are cooked well. Strain the fish stock and remove the other.
  • Heat a sauce pan or heavy bottomed vessel, add butter, onions, ginger and garlic, cook until they turn transparent.
  • Add the carrot, potato and boneless fish pieces, cook for few min and pour in the strained fish stock, cook until the carrots and potatoes become tender.
  • Pour in the coconut milk and sprinkle pepper powder and salt, cover and bring it to boil.
  • Pour in the lemon juice.
  • Sprinkle chopped coriander leaves and remove from fire.

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Serve hot. Goes out well with toasted bread or with steamed rice.

 

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

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Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

As it getting cold, most of us feel to have food in form of liquid but healthy, nutritious and filling. Sweet corn chicken soup is one such soup which is packed with protein, healthy, and easy to digest during winters.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Not only me but most of like this sweet corn chicken soup, due to the crunchiness of chicken, corn and it’s rich creamy texture. Give a try and let me share the recipe…

I use to share any of my latest to Fiesta Friday and this Friday since I was out of city, wish to take mine to the Fiesta Friday #199 party hosted by Angie@thenovicegarderner.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Ingredients:

  • Chicken – 100 gm
  • Onion – 1 no
  • Sweet corn – 2 handful
  • Spring onions – 4 strands
  • Black pepper powder – 1 ½ tsp
  • Garlic – 2 cloves
  • Egg white – 2 nos
  • Corn flour – 2 tbsp
  • Salt – 1 tsp or as per your taste
  • Butter – 1 ½ tbsp.

Preparation:

  • Heat 3 to 4 cups of water in a heavy bottom vessel, add chicken and sweet corn once the water starts boiling.
  • Sprinkle salt to it and cook until the chicken and sweet corn becomes soft and tender.
  • Peel and finely chop the onions, garlic and keep it aside.
  • Once the chicken is cooked, remove the stock from flame, and remove all the chicken pieces from the stock.
  • Separate the chicken meat from the bones and keep it aside.
  • Heat butter in a heavy bottomed in a kadai, add onions and garlic and cook until they turn golden brown.
  • Add spring onions, pour soy sauce, chicken pieces and cook for a min.
  • Pour in the stock along with sweet corn, sprinkle black pepper powder and bring it to boil.
  • Meanwhile mix corn flour in 3 tbsp of water, and pour it to the soup and cook for a min or until the soup thickens.
  • Pour in the egg white and beat it well with fork for 2 to 3 mins.
  • Remove it from fire and garnish with spring onions.

Serve hot.