Popular Indian Continental Cooking Recipes – Soups

Popular Indian Continental Cooking Recipes - Soups

Popular Indian Continental Cooking Recipes – Soups

Continental Recipes

Food plays a major role in spreading awareness of a country. Our Indian food restaurants are very popular in all major cities of the world. In the same way, fast food chains like McDonalds and Subway have spread all over. At times one can see their sign-boards emerging over the horizon on highways and motorists pull over to have a bite! In the same way, our Indian food is so popular that one hears there is a long line of customers waiting near a cart parked selling Dosas on a New York streets! With this era of changing taste buds, here is a selection of various dishes, tried and tested, and made quite easily. Now that many sauces and ingredients are quite easily available in our Indian stores, it is exciting to make the dishes, and a treat for those who are going to eat them.

Western food can be quite elaborate. On formal occasions at banquets and dinners various courses are served, which can go up to 15. Here are a selection of a few dishes which will give you a fair spectrum of choices, to be served individually or in combinations. We will start with salads and soups, followed by the main dish which is called the “Entree”, and then a few desserts. The meals can be concluded by a serving of deliciously hot coffee and crackers with a selection of cheese!

Before starting on cooking Continental meals make sure to have the authentic ingredients, Certain herbs and spices are required to get the right results. Here is a list of necessary items, most of them are easily available in stores.

Olive oil, vinegar, mayonnaise, mustard, tomato sauce, Worcestershire sauce, tomato puree, soup cubes, corn flour, soya sauce.
Herbs: oregano, thyme, rosemary, chives, basil, pepper corns. Garlic is a must in many dishes.

As mentioned earlier, there are many courses that are served in a formal continental meal. On the home front, a well-presented main dish with perhaps a side dish should do well.

An assortments of bread presented in a basket are desirable too especially if you are serving soup.

Spinach Soup Cooking Recipe

INGREDIENTS

  • Spinach 500 gm
  • Milk 250 ml
  • Water 1 cup
  • Salt a pinch
  • Black pepper- powdered ½ tsp
  • Fresh cream 2 tsp

COOKING METHOD

  • Wash the spinach leaves well, try and remove the main part of the stems, as they don’t mash well in the soup
  • Break in half, put in a pan with 1 cup water and boil for 2 to 3 min
  • CooI, drain some of the water, keep some along with the spinach and make a smooth paste of the spinach in a blen- dor
  • Transfer into a pan add the milk and boil on a low flame
  • If the consistency is too thick, add remainder of water that was kept aside
  • Add salt and pepper. Serve in individual bowls, garnish with fresh cream
    Enjoy!

Mushroom Soup Cooking Recipe

INGREDIENTS

  • White Agaricus Mushrooms (wash well) 200 gm
  • Potato 1 medium size
  • Onion 1 medium size
  • Butter 1 tbsp (or oil)
  • Milk ¾ cup
  • Water 3 cups
  • Salt to taste
  • Black pepper ground fresh on each cup while serving

COOKING METHOD

  1. Chop mushrooms into small pieces, keep in water
  2. Peel potato, chop and put in same vessel. Chop onion
  3. Keep cooker on fire. It is advised to make this soup in the cooker, as time is cut short by 15 min and the consistency is much better
  4. Put oil or butter and add the onions, saute
  5. Drain the mushroom-potato, add to onions, saute well, add salt
  6. After 2 min, take out a tbsp of mushrooms from the mixture [this is for garnishing before serving the soup]
  7. Add milk and water, give 3 whistles in the cooker
  8. Turn off flame, let cool, open cooker and drain the liquid into a bowl
  9. Blend remaining portion into a smooth consistency, add the mushrooms and serve with freshly ground black pepper
  10. You will need ceramc bowls for this soup, as it has to go in the oven to bake before serving.

French Onion Soup Cooking Recipe

INGREDIENTS

  • Onions 2 medium size chopped finely
  • Soup cubes chicken or vegetarian 4
  • Water 1 bottle
  • Slices of bread 4 [sides removed, optional]
  • Cheese 3 cubes grated
  • Oil or butter 1 tbsp
  • Salt less than usual, as the cubes are already salty

COOKING METHOD

  1. Heat pan with butter or oil, add onions, saute
  2. Add water and the soup cubes
  3. Boil till the cubes melt totally
  4. Pour out in bowls
  5. Lay out the bread slices and put grated cheese on them
  6. Put each slice carefully on the soup
  7. Heat oven to 350 degrees and put bowls into oven
  8. The cheese should melt and the bit of the toast visible should turn golden brown
  9. Take the bowls out carefully and serve immediately

Potato Soup Cooking Recipe

INGREDIENTS

  • Potatoes 4 medium size [peel, cut in small pieces and keep in water]
  • Onion 1 chopped
  • Milk and water mix 1:1 (a bottle of each)
  • Salt to taste
  • Butter or oil 1 tbsp
  • Black peppercorns 1 tsp to crush before serving
  • Celery [or spring onion, 1 stalk]

COOKING METHOD

  1. Place vessel on flame, heat butter, add chopped onions (you can use a cooker which reduces the cooking time to 5 to 7 min; otherwise it is 15 to 20 min
  2. Saute lightly, add drained potato pieces, mix
  3. Add the milk: water mix, add salt
  4. If using the cooker, give 3 whistles, if in normal vessel, cover, lower flame and let it boil till potato is thoroughly cooked (add a little extra water so that the liquid does not reduce too much
  5. Drain through a strainer, preserve the liquid in a pan (take out some pieces of potatoes for garnishing, and mash the rest with a spoon. The other option is to mash with little liquid in a blendor)
  6. Re-mix all the contents and keep back to boil, add very finely chopped celery and the extra potato pieces
  7. Serve hot garnished with freshly grounded pepper.

Chicken Soup Cooking Recipe

INGREDIENTS

  • Chicken bones with a little flesh attached 250 gm
  • Butter or oil 1 tbsp
  • Water 1 liter and a quarter
  • Salt to taste
  • Some whole spices like bay leaf, cloves, pepper corns, cinnamon (a few of each] a few extra pepper corns to crush for garnishing
  • Corn flour 2 tsp heaped

COOKING METHOD

The most nourishing and reviving of all soups, this soup can do wonders for regaining your strength and help to recuperate especially after an illness.
A bowl of chicken soup is a great Comfort Food.

  1. Wash the chicken bones well
  2. Keep a large vessel or cooker on flame
  3. Heat oil or butter, saute chicken pieces
  4. Add whole spices and salt
  5. Put water and keep to boil
  6. If using cooker give 5 to 6 whistles with low flame, if using normal vessel, boil for 15 min and ensure that the liquid is enough or else add a little extra water
  7. Turn off flame, allow to cool
  8. Strain the liquid in a separate vessel
  9. On cooling, take out the flesh from the bones, and add back to the liquid
  10. Make a paste with the corn flour and as the soup boils add it to the liquid
  11. Check the consistency, it should be creamy and smooth
  12. Serve hot with f reshly crushed black pepper
  13. Serve a loaf of french bread with it.

Zucchini Country Soup Cooking Recipe

INGREDIENTS

  • Zucchini [Tori] 4 long ones, peeled chopped and soak in water
  • Garlic flakes 4 peeled and chopped
  • Vegetable soup cubes dis-solved in 4 cups of water
  • Olive oil 1 tbsp
  • Pepper corns 6-8, crush for garnishing
  • Fresh cream 4 tsp

COOKING METHOD

  1. Drain the zucchini, heat oil, add garlic flakes, saute the zucchini till it softens, add melted soup cubes water
  2. Mix well and let it boil until soup thickens
  3. Cool
  4. Pour out in individual bowls add pepper
  5. Keep in freezer till semi frozen
  6. Serve chilled, garnish with cream

Melon Coconut Soup Cooking Recipe

INGREDIENTS

  • Watermelon or cantaloupe, pink or light green, peeled, seeded, and cut into chunks
  • Honey 1 tbsp
  • Lemon juice 2 tbsp
  • Coconut milk 1 cup fresh or packed
  • Mint leaves chopped
  • Ceramic bowls 4

COOKING METHOD

  1. Combine the melon, ¾ honey and lime juice into a blendor and puree it until smooth, add 1\2 of the coconut milk, mix.
  2. Transfer to an air tight container and refrigerate for 1 to 2 h
  3. To the other half of the milk add honey and freeze in the freezer
  4. To serve, ladle the soup into individual shallow bowls and place a scoop of frozen coconut milk, at the center of each portion
  5. Top with chopped mint leaves. Enjoy.

Garlic Toast Cooking Recipe

INGREDIENTS

  • Slices of bread 4
  • Butter 2 heaped tbsp at room temperature
  • Garlic 6 to 8 flakes, skinned, minced

COOKING METHOD

To break Bread together is a sign of everlasting friendship and companionship; to offer it to guests in a meal, especially with continental food is making the meal complete. It goes well with soups so here are some of the breads you can serve, some flavoured, some plain, but all tempting enough to dig into.

  1. Mix the butter with minced garlic
  2. Spread it evenly on the slices
  3. Pre-heat oven, transfer slices to 350 C heated oven
  4. Grill till golden brown. Serve hot.

Croutons Cooking Recipe

INGREDIENTS

  • Bread slices 3, cut into small squares
  • Oil to deep fry

COOKING METHOD

  1. Heat oil
  2. Put in a few pieces of bread at a time
  3. Lay out on a paper towel to soak up extra grease
  4. Serve with soups

Popular Indian Continental Cooking Recipes – Salads

Popular Indian Continental Cooking Recipes - Salads

Popular Indian Continental Cooking Recipes – Salads

Cottage Cheese With Salad Recipe

INGREDIENTS

  • Ready-made or home-made curd [preferably with full cream milk] 400g
  • Spring onions 4 with green stalk
  • Garlic 6 flakes, crushed or minced
  • Tomato 2 chopped finely
  • Cucumber 1 finely cut in small squares [optional]
  • Salt to taste
  • Peppercorns 10 crushed coarsely
  • Sugar ¼ tsp

PREPARATION METHOD

This home made cottage cheese is excellent as a dip to serve as a healthy snack at any time. Before dinner, while last minute preparations are being made, you can serve a bowl full of assorted vegetables pleasantly decorated as salad with cottage cheese cooled in the fridge.

In a clean square piece of cheese cloth, hang up the curd for at least 4h. Collect the liquid in a dish, which you can use for adding to lassi or dais or other gravies. In summertime, you can hang the curd inside the fridge to prevent it from getting too sour.

  • Chop all ingredients finely, including the leaves of spring onion
  • Open up the cloth, remove residue in a glass bowl and mix vegetables
  • Add extra plain curd if required to make a creamy mixture
  • Keep in fridge till required to serve

French Dressing Recipe

INGREDIENTS

  • Olive oil 2 tbsp
  • Vinegar 2 tbsp
  • Salt a pinch
  • Pepper powdered ½ tsp

PREPARATION METHOD

To use a freshly made salad dressing is best; excess may be stored in a fridge in a screw capped jar. It is ideal for freshly cut salads and imparts an exotic taste and texture to the vegetables.

  • Mix all ingredients and shake to mix thoroughly in a jar
  • Use as and when required, sprinkle over the cut salad in a bowl
  • Toss lightly before serving.

Vegetables With Mayonnaise Recipe

INGREDIENTS

  • Boiled Potatoes 4
  • Apple 1
  • Mayonnaise sauce 2 heaped tbsp (use milk, curd, or cream to thin the mayo)
  • Garlic 2 to 3 flakes, peeled, finely chopped, or minced
  • Vinegar or lemon juice 2 tsp
  • Salt to taste
  • Pepper crushed 1 tsp
  • Parsley, or coriander leaves, or greens of spring onions chopped finely
  • Small onion 1 finely chopped
  • Firm red tomatoes 2 sliced (optional] to be used decoratively

PREPARATION METHOD

The main ingredient for this is Mayonnaise (Mayo) (egg or vegetarian) is easily available at various grocery stores. It should be stored in the fridge once opened. This is a much-liked salad and simple to make. There are various options, as you can combine a variety of vegetables and fruits with potatoes:

  • Boiled potatoes with apple
  • Boiled potatoes with boiled eggs
  • Boiled potatoes with boiled cut macroni
  • Boiled potatoes with finely chopped onions (use spring onions
    along with chopped stems)
  1. Make the mayonnaise into the right consistency by adding cream or milk or curd, followed by rapidly mixing in garlic and pepper
  2. Peel boiled potatoes, chop in squares
  3. Add chopped apple
  4. If adding macroni, boil according to instruction on packet (keep strainer under cold running water, then add)
  5. Mix all dry contents well and pour the mayonnaise sauce, mix, add lime juice, mix
  6. Take it out on to a serving dish and decorate with sliced tomatoes
  7. Keep in fridge for 10 min before serving.

Russian Salad Recipe

INGREDIENTS

  • Potatoes boiled 2
  • Carrot 1 large or 2 small [half-boiled] skinned and cut in small pieces
  • Peas boiled ¾ cup
  • French beans chopped in small pieces, boiled ½ cup
  • Turnip 1 boiled, chopped
  • Cauliflower, small florets 100 gm
  • Cabbage cut in thin strips 100 gm
  • Mayonnaise sauce made same way as in potato salad
  • Cucumber 1 [for decoration or garnishing]

PREPARATION METHOD

  1. Boil the vegetables (never cover the dish while boiling green vegetables, it spoils the colour)
  2. Mix all vegetables in a large dish
  3. Pour the mayo sauce mix well
  4. Decorate with sliced cucumber
  5. Chill before serving

Whole Wheat Or Lentil Salad Recipe

INGREDIENTS

  • Wheat 1 cup (wash well, soak in water for 1 h, boil before use)
  • Beets, 2 boiled, cut chunks
  • Cheese/paneer pieces 100 gm
  • Walnut 50 gm (coarsely crushed)
  • Olive oil 1 tbsp
  • Vinegar ½ cup
  • Radish (if white, 1, or if small red ones, 6 pcs) sliced
  • Spring onions 1 cup chopped along with leaves and stems
  • Chilly flakes to taste
  • Salt to taste
  • Sugar ¼ tsp

PREPARATION METHOD

  1. Boil wheat, if using cooker, 2 whistles should be enough, cool, drain, run under cold water
  2. Toss together beets, cheese, paneer, walnuts, and radishes, and the boiled wheat
  3. Drizzle with olive oil and vinegar, salt and sugar
  4. Garnish with greens, and pepper flakes. Serve cold.

Green Salad Recipe

INGREDIENTS

  • Ice burg lettuce head 1
  • Red radish 6 pieces
  • Onion, 2 medium sized, sliced
  • Olives 6 to 8
  • Spring onions 2 to 3 stems
  • Fench dressing
  • Olive oil 1 tbsp
  • Vinegar 1 tbsp
  • Salt + pepper ½ tsp together

PREPARATION METHOD

The crunchy taste of lettuce is marvelous. If you can get Ice burg lettuce, it will be a treat. One has to separate out each leaf from the lettuce head and immediately add ice cubes to it as it wilts very fast. Prepare it just before serving.

  1. Mix ingredients for the dressing: olive oil, vinegar, French dressing, salt and pepper and store in a capped jar in the fridge for use anytime
  2. Arrange vegetables in a large bowl
  3. Be careful in removing Ice burg lettuce leaves, shred them into large pieces, add sliced onion, make slits in the radishes, spread the olives, cut the spring onions
  4. Mix in the dressing
  5. Toss lightly and refrigerate immediately. Serve chilled.

Sprouter Green Lentil Salad Recipe

INGREDIENTS

  • Sprouted lentil or beans 1 cup
  • Onion 1 chopped finely
  • Tomato 1 chopped
  • Green chilly slit, remove seeds, chop finely
  • Coriander leaves a hand full chopped well
  • Lemon 1
  • Salt to taste
  • Black pepper ground ½ tsp
  • Amchoor powder ¾ tsp
  • Water 1 cup
  • Oil 1 tsp
  • Ginger thumb-sized piece chopped finely

PREPARATION METHOD

Start with sprouting the lentils. Wash the lentils well and soak for 20 min then drain the water, collect the lentil in a square piece of clean cotton cloth, make a tight bundle, keep outer surface wet and close in an air tight box. Check after 24 h, then after 48 h. Remove the lentils, wash. You will see the roots and some shoots emerging out of the thin material.

  1. Saute the sprouts in a pan or wok
  2. Take oil in a wok, heat, add sprouts, stir, add water and cover immediately, lower flame. As soon as water has dried, turn off fire
  3. Cool sprouts and mix all ingredients
  4. Add lemon juice. Serve cold.

Popular Indian Continental Cooking Recipes – Chicken

Popular Indian Continental Cooking Recipes – Chicken

Popular Indian Continental Cooking Recipes – Chicken

Cold Chicken Or Egg Salad Recipe

INGREDIENTS

  • Option is boiled chicken (made into small pieces] 1 cup 200 g or hard boiled eggs
  • Mayonnaise sauce 2 tbsp
  • Vinegar or juice of lemon 2 tsp
  • Garlic 2 flakes minced well
  • Tomato ketchup 1 Tbsp
  • Salt to taste
  • Sugar ½ tsp
  • Black pepper powdered ½ tsp
  • Black pepper corns freshly crushed for garnishing
  • Bay leaves 2
  • Capsicum 1 finely chopped [with seeds removed]
  • Cabbage a small piece finely chopped
  • Chilly sauce 1 tsp
  • Onion 1 small chopped finely
  • Water Lemon sliced

PREPARATION METHOD

You have a choice of either using chicken or boiled eggs. One has to boil chicken and cut it into small pieces. The breast is the best portion of the chicken for this preparation.

  1. Wash chicken well. Put enough water in a pan to cover the chicken.
  2. Add salt, few pepper corns [4 to 5] and 2 bay leaves
  3. Set to boil, cover dish for 5 to 6 min
  4. Take out of water and cool
  5. To boil eggs, take a vessel preferably with a handle, half fill with water, place eggs gently in the vessel
  6. Keep on fire and let it boil for 12 min
  7. Discard hot water and keeping the vessel under cold water
  8. Allow the eggs to cool
  9. Main dressing: Mix mayonnaise, tomato ketchup, chilly sauce, salt, vinegar, sugar, garlic, chopped onion, cabbage and capsicum
  10. Put chopped chicken pieces, mix well.
  11. Transfer in individual serving bowls
  12. Garnish with freshly crushed pepper
  13. Slit a lemon slice half way and fit on the edge of the bowl

It makes a good decoration and also if the person needs to squeeze it. If eggs are the main ingredient, cut each egg into 8 pieces. Follow same method, except be gentle in mixing the salad, as eggs are fragile and might break. Chill before serving. Goes well with Melba Toast.

Roast Chicken Cooking Recipe

Serves 4 to 6 persons

INGREDIENTS

  • Whole chicken 1 ½ kgs
  • Oil 3 tblsp
  • Whole spices (3 bay leaf, 5 cloves, 8 pepper corns, 2 sticks cinnamon, 2 large cardamoms)
  • Salt to taste
  • Pepper powder 1 tsp
  • Thyme 1 tsp
  • Garlic paste 1 tsp
  • Butter 2 tsp full
  • Pepper, ground (for garnishing)
  • Water 2 cups.
  • For Brown Sauce:
  • Refined flour or corn flour 2 tblsp
  • Salt to taste
  • Pepper 1 tsp
  • Woostershire sauce 2 tsp
  • Soya sauce 1 tsp
  • Soup cube 1
  • Water 2 cups
  • Butter 1 tsp heaped
  • Onion chopped finely

PREPARATION METHOD

This recipe gives an alternative method of cooking a whole chicken as if it was roasted, in a regular vessel (if one doesn’t have an oven)! Any occasion that calls for festivity would be great to serve this dish. The Brown Sauce may be served separately, or poured over. Make sure you get a Broiler Chicken, as it takes a short span of time to get cooked. Which ever size you buy, make sure the insides are cleaned out by the butcher, and the neck and skin is removed. You need a large vessel with a tight lid, as the bird has to fit in properly and be cooked in the enclosed heat.

For Brown Sauce

  1. Melt butter in a pan
  2. Add chopped onion, saute
  3. Mix flour in water and pour on the onions
  4. Stir continuously until it thickens, then add soya sauce and woostershire sauce, the soup cube, salt and pepper.
  5. Mix well keep aside; turn off flame.

For Roast Chicken

  1. Wash the bird well, make a mixture of 1 tblsp oil, garlic paste, pepper, salt, and thyme.
  2. Using your palm, rub the outside of the chicken and with a spoon rub the inside with this mixture. Spread it well in all corners. Keep aside for 15 min.
  3. Place the vessel on flame, add oil and the whole spices, stand the chicken in the centre. Make sure the base is hot, turn it around to ensure all sides are well light browned
  4. Lower the flame, turn over and repeat procedure
  5. Add 1 cup water, and shut lid immediately
  6. After 5 to 6 min uncover the pan and with the help of fork or a tip of knife poke the bird to see if it is cooked (if the tool goes in easily it means it is cooked, if not add little water and cover again for 5 min)
  7. Finally, lay the Chicken out on a platter in the centre. Surround it with assortment of vegetables.
  8. Sprinkle a little salt on the vegetables, and garnish the bird with grounded pepper. Relish.

Popular Indian Continental Cooking Recipes – Vegetables

Popular Indian Continental Cooking Recipes – Vegetables

Popular Indian Continental Cooking Recipes – Vegetables

Assorts Vegetables Cooking Recipe

INGREDIENTS

  • Large potatoes boiled 2
  • Carrots par boiled 2
  • Peas boiled 1 cup
  • French beans 100 gm cut diagnally in small 1 inch pieces
  • Cauliflower 250 gm cut in small florets
  • Brocolli 250 gm cut in florets
  • Olive oil or any other 1 tbsp
  • Salt to taste
  • Black pepper ½ tsp
  • Italian herbs thyme and oregano

COOKING METHOD

An assortment of vegetables put together adds substance to the main dish as well as gives colour to make it more appetizing. A dash of olive oil and a bit of herbs sprinkled on them makes it tastier.

  1. Skin the potatoes, or you can leave it as it is, slice round diagonally, ¼ inch thickness
  2. In a frying pan, heat oil and fry the potato pieces until the edges turn slightly dark
  3. Take out one by one in the flat dish in which you will be serving the rest. Lay them in a semi circle design one slightly covering the other
  4. Semi boil in salted water the carrots for 2 to 3 min
  5. Skin lightly and cut in 1 carrot to 3 long pieces
  6. Boil peas and beans in water for 4 to 5 min (never cover the vessel in order to retain colour while boiling)
  7. Keep water to boil, as soon it begins to boil, put cauli flower florets for 2 to 3 min, then drain
  8. Steam the brocolli always in a steamer
  9. In the same frying pan, saute each vegetable in the remain¬ing oil
  10. Now lay out all vegetables on the platter that you have arranged the potato pieces, Carrots and beans on one side, peas on the other side, and the brocolli and cauli flower can be placed together as they look alike.
  11. Sprinkle salt and pepper lightly.

Presentation makes a big difference to a meal. If you want full justice to be made to the food that you are serving, make sure it looks beautiful.

Sauteed Spinach Cooking Recipe

INGREDIENTS

  • Spinach leoves 500 gm
  • Washed well and a bit of stems removed
  • Garlic 5 to 6 flakes, skinned
  • Olive oil 1 Tbsp
  • Water ½ cup
  • Salt to taste

COOKING METHOD

  1. The spinach leaves are washed, crush them between your fingers, and keep aside
  2. Cut the garlic length wise, in longish pieces
  3. Heat oil in a large pan, when heated, add the garlic, fry slightly then add the spinach, mix lightly
  4. Sprinkle a little water and salt, mix
  5. Within a minute or two the leaves shrink, mix and spread out
  6. Serve warm

Boiled Cabbage Cooking Recipe

INGREDIENTS

  • Cabbage 1 400 gm
  • Water ¾ cup
  • Salt to taste
  • Herbs thyme, oregano
  • Black pepper crushed ½ tsp

COOKING METHOD

  1. Wash the cabbage, peel off the top thick covering, cut into half, remove the middle core triangle like shape
  2. Make slices through the length and breath of the cabbage 1″ apart
  3. Do not separate the leaves
  4. Heat water, put the chunks to boil on low flame for about 4 min
  5. Remove on to a serving dish, sprinkle herbs and pepper. Serve hot.

Mashed Potatoes Cooking Recipe

INGREDIENTS

  • Boiled potatoes medium size 4 to 5
  • Milk 1 cup
  • Butter 50 gm
  • Salt to taste

COOKING METHOD

  1. Peel the potatoes and mash them with a fork
  2. Transfer to a pan, add milk
  3. On low fire, heat and mix well, add butter and salt, stir well
  4. The texture should be absolutely smooth. Serve hot.

Boiled Peas Cooking Recipe

INGREDIENTS

  • Shelled peas, 2 cups
  • Salt to taste
  • Water to boil

COOKING METHOD

  1. Boil sufficient water with salt, add peas
  2. Do not cover to avoid discolouring the peas
  3. Boil for 8 to 10 min
  4. Drain and serve along the mashed potatoes.

Fried Cauliflower Cooking Recipe

INGREDIENTS

Cauliflower cut in florets, washed and kept aside, dried well (Do not fry when it is moist as the oil spurts out in tiny droplets, it makes a mess and can burn you)

COOKING METHOD

  1. Fry the pieces 2 at a time, until golden brown
  2. To soak excess fat spread on clean paper towel
  3. Sprinkle salt and pepper before serving.

Popular Indian Desserts Cooking Recipes

Popular Indian Desserts Cooking Recipes

Popular Indian Desserts Cooking Recipes

Desserts

No matter how sumptuous the meal has been, it is never complete till something sweet has been served. Most of us do not have restrictions about having something sweet. It could be health issues that prevent us from indulging, but by and large people love desserts. Many a times alternate sweeteners are added to desserts, like saccharine and other such synthetics, but they are highly dangerous to health! Here are a few tried and tested recipes. Since they are made at home you can always decrease the amount of sugar, or if served individually, avoid it totally and compensate by decorating it with suitable fruit segments.

Phirni Cooking Recipe

INGREDIENTS

  • Milk 600 ml
  • Sugar 3 tbsp
  • Rice (pre-soak for at least an hour) 100 gm
  • Corn flour 1 tsp
  • Almonds 25 gm (pre-soak for an hour, or for quick results boil, cool, peel, and made into slivers)
  • Raisins 25 gm
  • Turmeric powder a pinch ¼ tsp mixed in a little water
  • Cardamom crushed, skin removed 6 to 8
  • Water 2 tbsp

COOKING METHOD

  • Drain water from rice, make a paste with little water and keep aside
  • Keep milk to boil in a thick bottomed pan [preferably with a handle]
  • As soon it comes to boil, lower the flame, add turmeric paste, sugar and cardamom powder and mix well
  • Now add the rice paste and make sure you stir all the time briskly
  • Slowly add the corn flour, keep stirring, then the raisins, mix briskly
  • Keep serving bowls ready
  • As soon as it thickens pour out in individual bowls
  • With the back of a spoon even out the top
  • Garnish with slivered almonds
  • Cool, before keeping in fridge. Serve chilled

Fruit And Cream Cooking Recipe

INGREDIENTS

  • Cream 200 gm
  • Sugar powdered 2 tbsp
  • Assorted fruits skinned and chopped (bananas, seedless grapes, skinned orange segments, mango, apples, papaya, berries, and any others)

COOKING METHOD

An all time favorite, no matter which occasion it might be, at home after dinner or at a dinner party or a formal dinner. It is very much liked and goes well with any menu you might serve, Indian, Continental or Far Eastern.

  1. Chop fruits in a bowl
  2. Mix cream with sugar and pour over the cut fruit
  3. Mix all, chill, add fresh mint leaves (optional) before serving.

Cheese Cake Cooking Recipe

INGREDIENTS

  • Condensed milk 1 can
  • Gelatine 3 tsp [soaked in warm water with a pinch of sugar)
  • Marie Biscuits or any semi-sweet biscuits 250 gm
  • Milk 4 tbsp
  • Cottage cheese, unsalted 150 gm
  • Any fruit for decoration, like strawberries, oranges, mango segments

COOKING METHOD

  1. On a large plate size dish, lay out the biscuits and drizzle warm milk on them
  2. Mash with a fork to make a base with it and spread evenly in the bowl
  3. In a blender, put the whole of the condensed milk, cottage cheese and the gelatin which has been soaked in warm milk
  4. Run the blender for 2 min
  5. Pour out the mixture on the biscuit base, even it out
  6. Keep in freezer for 10 min
  7. Keep below in the fridge thereafter When fully set, decorate with fruit
  8. Cut with knife as a cake and serve segments.

Popular Indian Meals Vegetarian Cooking Recipes – Rotis

Popular Indian Meals Vegetarian Cooking Recipes – Rotis

Popular Indian Meals Vegetarian Cooking Recipes – Rotis

Now that you have managed to cross the first hurdle of breakfast, the next step should not be too difficult.

What I would like to suggest is let us start with making the basic dough of plain atta that is most commonly used every day. Various grains made into powder form are used for making various kinds of rotis. For now, let us start with plain atta made from wheat grain. Before we go further, I would like to mention that this atta is the most nutritious in all aspects. It goes well with all kinds of vegetable dishes and dais and of course meat and chicken dishes. From what I have witnessed, I think it serves as a substantial meal, as the most hard working labourer who helps in building our houses survives on thick rotis, 3 times a day, the last one perhaps with a stone-crushed onion! So let us count our blessings, and begin with the blessed atta.

Atta Cooking Recipe

INGREDIENTS

  • Atta, 3 evenly filled cups or 300 gm (this might be a bit more than required so you can always store in a plastic box in the fridge for next day
  • A pinch of salt
  • Water, as required

COOKING METHOD

  1. Sieve atta in the thali. If it is from a sealed packet, no need to sieve.
  2. Always store in an air tight container.
  3. If you put about 3 or 4 dry whole red chillies in the container it will never get insects in it Sprinkle salt lightly Keep aside a little dry atta on a plate.
  4. Now gradually, little by little put water with left hand and start mixing the dry flour and water with right hand Make sure it is not too wet and start kneading (the more you knead, the better the rotis will be)
  5. It should not be too dry, easy to make small balls to the right texture (it is best to leave for about 15 min before rolling) Cover with clean cloth and keep aside.

Roti Cooking Recipe

INGREDIENTS

Atta that you have made, some dry atta, a rolling pin, chakla, a wooden one or a marble one, a chimta [tong] to hold the half cooked roti to swell up on the gas, and a bit of oil or pure ghee to put on the roti after it is made.

COOKING METHOD

  1. Knead the atta that you have already made to soften it
  2. Break a bit of the atta, to make a ball
  3. Smooth it well between both your hands, touch both sides with the dry atta and press it down on the chakla
  4. Now very gently start rolling it out
  5. When it is 2″ in diameter, gently dip it into the dry atta
  6. Roll some more, try and make it as round as possible
  7. At this stage, keep the tawa on the fire. Wipe it well with the kitchen napkin
  8. Lift the rolled chapatti, and put it on the hot tava In about a minute turn it over
  9. Lift with the tong over the flame for 50 sec, turn over, roast again for 50 seconds and there your roti is made Put a little ghee or oil with a small spoon and serve, or put in box and make the next one.

Masala Koki Cooking Recipe

INGREDIENTS

  • Atta 300 gm
  • Salt half a tsp
  • Oil a small bowl full
  • 1 medium sized onion chopped finely
  • 2 green chillies chopped finely
  • Green coriander chopped finely
  • Jeera 1 tsp
  • Crushed anardana1.5 tsp
  • Water

COOKING METHOD

  1. Put atta and salt in a sieve and strain together
  2. Put 3tbs oil and mix lightly with fingers. Add all ingredients except water
  3. Now make sure you add very little water at a time and mix well so that the dough becomes hard to the touch but rollable. Make big balls [double the size of a chappati ball]
  4. Roll out thick textured rotis
  5. Now put tava to heat. As it gets hot, place roti and lower the heat
  6. With a tsp put few drops of oil or ghee on the edges of the roti. Turn over and repeat the procedure around the edges and spread the oil on the rotis evenly
  7. Repeat the procedure and make sure the heat is low. The finish should be golden brown
  8. Do not put stack the hot ones as they tend to become soggy Best serve immediately or keep it separately if they are to be consumed later. Enjoy.

Plain Koki Cooking Recipe

INGREDIENTS

  • Atta
  • Salt, a pinch
  • Oil ½ katori
  • Water

COOKING METHOD

  1. Sift 2 katori of atta with salt
  2. Add oil about 3 tbls and mix well
  3. Proceed same way as for masala roti.

Popular Indian Meals Vegetarian Cooking Recipes – Parathas

Popular Indian Meals Vegetarian Cooking Recipes – Parathas

Popular Indian Meals Vegetarian Cooking Recipes – Parathas

Alu [Potato Stuffing] Parathas Cooking Recipe

INGREDIENTS

  1. Boiled 2 medium-sized mashed potatoes
  2. Salt (to taste]
  3. Red chilly powder half tsp
  4. Small onion finely chopped
  5. One green chilly finely chopped
  6. Green coriander finely chopped
  7. Kneaded atta
  8. Oil, a cup full, 2 tbs full of pure ghee in a separate container [optional]

COOKING METHOD

  1. Keep atta ready with dry atta alongside
  2. Add all dry ingredients to the mashed potatoes, mix well
  3. For one parantha, take 2 balls of atta, one smaller than the other
  4. Roll out the smaller one to a 3″ circle, keep aside
  5. Roll out the other one, bigger than the smaller one
  6. Grease the surface of the bigger one and put ¼ of the potato mixture into it and press it down
  7. Cover the part with the mixture with the smaller rolled roti
  8. Fold the edges which are around and press them down
  9. Lift the rolled roti and gently touch it with the dry atta. on both sides
  10. Re-roll them out more
  11. Heat tava, put the stuffed roti on the hot surface and low¬er the heat
  12. With a tsp grease the edges and shift the paratha around
  13. Turn over, grease the top well with oil
  14. Repeat process until golden brown.
    Enjoy with Plain Curd.

Mooli [Rakish] Paratha Cooking Recipe

INGREDIENTS

  • 2 Grated radish
  • Salt a pinch
  • 1 Green chilly finely chopped
  • Ajwain (Caraway seeds) half a tsp
  • Chopped green coriander, a few sprigs

COOKING METHOD

  1. Add salt to the grated radish and after few moments squeeze out the water from the radish
  2. Now add all the ingredients
  3. Mix well
  4. Same way as the alu parantha, make two balls and follow the same steps.

Gobi [Cauliflower] Paratha Cooking Recipe

INGREDIENTS

  • Grated cauliflower 1 cup
  • Salt 1 tsp
  • Jeera ½ tsp
  • Ajwain ½ tsp
  • Red chilly pwd ¼ tsp
  • Green chilly 1 chopped very finely
  • Few stems of green coriander chopped finely

COOKING METHOD

  1. Add salt to the grated radish and after few moments squeeze out the water from the radish
  2. Now add all the ingredients
  3. Mix well
  4. Same way as the alu parantha, make two balls and follow the same steps.

Spinach Paratha Cooking Recipe

INGREDIENTS

  • Kneaded atta
  • Small bunch of spinach leaves well washed
  • Salt
  • Red chilly powder a pinch
  • Oil 1 cup

COOKING METHOD

  1. Boil the spinach leaves in little water or saute them in a touch of butter or ghee
  2. Squeeze out the water properly
  3. Add salt and chilly powder and keep aside
  4. Roll out 2 rotis and follow same procedure, as the other stuffed parathas
  5. Never keep the flame high while making parathas.

Plain Paratha Cooking Recipe

INGREDIENTS

  • Kneaded dough
  • Oil or ghee ¼ cup

COOKING METHOD

As you know the way of going about making stuffed parathas this will be very simple

  1. Take a slightly larger ball of dough than for a chapatti
  2. Roll it out and grease the surface
  3. Fold the sides, you can make a triangle shape or a square
  4. Roll out to required size
  5. Heat tava and grease it slightly, put your rolled out paratha on it at low heat
  6. Grease well, turn over then cook till golden brown. Serve.

Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

Popular Indian Meals Vegetarian Cooking Recipes – Rice & Pulao

Poha Cooking Recipe

INGREDIENTS

  • Poha Dry, 1 cup (soaked in sufficient water till you get the rest of ingredients ready i.e not more than 5 min) drain in a strainer
  • Oil 2 tbls
  • Red chilly 1
  • Curry leaves few
  • Mustard seeds 1 tspn
  • Haldi pwd ½ tspn
  • Salt to taste
  • Boiled vegetables 1 cup full
  • Fried peanuts few for garnishing
  • Coriander leaves for garnishing

COOKING METHOD

  1. Keep wok (karahi) on flame and pour some oil into it
  2. When hot fry peanuts, take out and keep aside
  3. In hot oil, put dry red chilly, curry leaves and mustard seeds in that order
  4. Put drained poha , fluff it up lightly, add haldi, salt, and rest of the ingredients
  5. Lightly stir it up, serve garnished with peanuts.

Plain Boiled Rice Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Water 2 cups
  • Salt a pinch

COOKING METHOD

  1. Measure the rice, water and salt in a vessel
  2. Keep on low flame, cover, leaving a bit on the side open for steam to escape
  3. As soon as water dries up cover fully and put a tava under the vessel and a place a heavy weight on the cover
  4. Leave for 2 to 3 min and turn the heat off. Serve hot.

Basmati/Brown Rice Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Water – 2 cups for Basmati, 3 cups for Brown.
  • Salt a pinch

COOKING METHOD

The only difference between making ordinary rice and basmati is that you preboil the water. As soon as it boils add the pre washed rice grain. Follow the same procedure, as the boiled rice one.

For Brown Rice, soak the rice for ½ hour prior to making it. Follow the same procedure as basmati rice.

Tahri [Peas Pulao] Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Shelled peas ¾ cup
  • Oil 2 tbs
  • Jeera 1 tsp
  • Hing a pinch
  • Haldi 1 tsp
  • Red chilly powder 1 tsp
  • Salt to taste
  • Water 2 cups

COOKING METHOD

  1. Wash rice well
  2. Put thick bottomed vessel on fire on a low flame
  3. Add oil, jeera and hing
  4. Add the peas and rice
  5. Add the remaining ingredients, haldi, red chilly powder, salt.
  6. Stir lightly with a back of a spoon
  7. Add water and cover fully on a low flame
  8. Allow water to dry
  9. Place the tava under the vessel and put a weight on the cover
  10. Keep for 3 to 4 min and turn off the fire
  11. Serve hot.

Vegetable Pulao Cooking Recipe

INGREDIENTS

  • Rice 1 cup
  • Mixed vegetables [peas, 1 potato diced, 1 carrot diced, few beans chopped, small cauliflower floret, small cabbage piece sliced, 1 onion sliced]
  • Whole garam masala [bay leaves 3, cloves 5, pepper corn 7 to 8, cinnamon stick 2, black cardamom 2 to 3]
  • Oil 2 tbs
  • Salt to taste
  • Water 2 cups

COOKING METHOD

  1. Soak rice for 5 to 10 min
  2. Heat vessel, put sliced onions and whole garam masala
  3. When the onions turn golden brown add the cut vegetables, rice and salt
  4. Gently stir
  5. Add water and cover the vessel
  6. Let water dry over a low flame
  7. Slide a tava under the utensil and place a weight on the cover for a few min
  8. Turn off fire and keep it thus for 5 to 10 min. Serve hot.

There is an option to add soaked soya Nutri nuggets with the vegetables
This makes it into a wholesome meal. Serve it with raita.

Chicken Pulao Cooking Recipe

INGREDIENTS

  • Rice 1 large cup
  • Chicken cut into 7 to 8 pieces with bone
  • Whole garam masala (bay leaf, cloves, cardamom, green as well as black , pepper corn and optional if available star anis, 2 to 3 pcs)
  • Garam masala powder 2 tsp
  • Haldi powder 1 tsp
  • Red chilly powder 1 tsp
  • Dhania powder 1 tsp
  • Salt to taste
  • Onions 2 large or 3 medium
  • Ginger garlic paste 1 tblsp
  • Water 2 large cup
  • Hard boiled eggs 2
  • Raisins a few
  • Oil 3 to 4 tbsp

COOKING METHOD

For good results, it is best to make the chicken with gravy and then convert it into a pulao. Even if you have left over chicken curry, you can add some extra water, if required, and use it.

Keep a large vessel [patila] with a thick bottom on flame

  1. Pour half the oil, add whole garam masala
  2. Add half the amount onions sliced into the vessel and the ginger garlic paste
  3. Stir well, as the onions turn golden brown add the well washed chicken pieces
  4. Add all the powdered masalas and salt, saute well
  5. Now add the water, enough to cover the chicken pieces and a little extra
  6. Let it cook for 5 min and turn off the flame.
    The final procedure: Wash rice well and soak. Keep a large thick-bottomed vessel on fire. Put remaining oil, add onions
  7. Lower the flame and put the drained rice
  8. Add sauted chicken pieces without the gravy. Stir gently
  9. Add measured gravy which is left, if less, add water to make it double of the quantity of the rice. Mix very gently.
  10. Cover vessel, keep the flame low As soon as the water dries up, keep a tava under the vessel and a weight on the cover. Turn off the fire.
  11. After 5 mins open lid, add raisins, scoop out the contents on a platter.

Decorate with quartered or grated boiled eggs. Serve hot.

Healing Powers of Some Spices and Foods

Healing Powers of Some Spices and Foods

Healing Powers of Some Spices and Foods

Healing Powers of Some Spices and Foods

Traditionally, our Indian spices have been used for enhancing culinary delights of foods as well as for their medicinal value. A few basic ones are discussed here.

Apples, Apricots and Brocolli, known sources of many minerals and vitamins, are especially recommended for weak eyes, and could play a role in preventing cataract and age- related eye degeneration. They are rich sources of iron and potassium which is essential for nerve and muscle function.
Bananas too are a good source of potassium amongst other minerals and vitamins, are gentle on the gut for digestion and therefore often recommended for babies or older people with delicate digestive functions.

Beets, excellent source of iron and Vitamin A, are recommended for good di-gestion, better brain activity, good eyesight, and their regular use is implied in reducing the risk of developing dementia.

Cardamom is a cooling spice used specially in hot climates. It is used for rice, gravies, puddings, teas and just plain boiled in milk.

Cilantro, leaves of our common dhania, when added to food, not only enhances the flavour of the dish but helps clean up skin disorders, prevents heart burn, and acts as an anti-flatulent.

Cinnamon with it’s great fragrance, has immune -boosting qualities, is used in Ayurveda as an anti-inflammatory agent and is known to reduce cholesterol. Add it to your pulaos, meat dishes and apple pies.

The humble Jeera, [cumin seed] is claimed to have anti-bacterial and anti-oxidant properties. Amazingly, it is said to help absorb more nutrition from other foods. So make sure you use it for making your tadka for the dais when you temper them.

Fenugreek seed is a marvel for stopping severe diarrhea, just a tsp full 2 to 3 times a day will immediately halt the runs! Drink a glass of water to swallow it. It is claimed to help in reducing skin ailments. Our Ayurvedic texts suggest that it helps reduce diabetic problems linked with high blood sugar. It is recommended that you soak a tsp full in water at night and have it first thing in the morning, repeatedly for 10 days.

Mint is a great help in the digestion system, in treating upset stomach, an anti-flatulent, and also reduces skin irritation.

Mustard known as a rich source of manganese, iron and phosphorous, which help in maintaining strong teeth and bones, is recommended in diets to decrease the incidence of heart-related problems, reduces blood pressure and blood sugar, and helps maintain gut health.

Papayas are good source of the protein digesting enzyme, papain, and apparently help in reducing arthritis-linked problems. They can also be used for people inclined towards a constipated condition, helping good gut movement. Pineapples, another fruit which is a source of the protein digesting enzyme known as bromelain, is recommended for maintaining gut health, good source of fibre in the diet, and ofcourse, contributes well to the glamour of a meal.

Turmeric [Haldi] has powerful healing and curative powers. Use this spice as often as you can in much of the cooking. If there is a scare of internal injuries, a glass of milk with turmeric is recommended; it can also be applied topically to heal cuts and wounds. It is known to aid the digestive system, reduce inflammation and strengthens the immune system.

This is some information I have gathered over a number of years while expe-riencing the delights of changing raw vegetables into delicious and attractive meals. All foods have definitive nutritional and curative value, I only mention a few. If it is beneficial to any one, it is well worth putting it down.

WEIGHTS AND MEASURES

1 Ounce – 28gms
½ Pound – 227gms
1 pound – 450gms
2.2 pound – 1 kg

1 tsp – 5 ml
1 tblsp – 15ml
1 cup – 240ml

1 inch – 6 cm
¼ inch – 1.25 cm
½ inch – 2.25 cm

Black Chick Pea Pulao, Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

Black Chick Pea Pulao, Mummy's Fish Pulao With Crunchy Mishri Cooking Recipe

Black Chick Pea Pulao, Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

Black Chick Pea Pulao Cooking Recipe

INGREDIENTS

  • Soaked, boiled Black Chick pea 1 cup (do not discard the water in which it has been boiled; instead use it for adding to rice when required)
  • Rice 2 cups
  • Onion 2 chopped fine
  • Salt a pinch, as it is already added to the chick pea when it was being boiled
  • Red chilly powder 1 tsp
  • Whole spices: cloves, whole pepper, cinnamon, black cardamom, bay leaf, dry red chilly 2 to 4 each, except 1 stick of cinnamon is enough
  • Oil 2 tblsp
  • Turmeric powder 1 tsp

COOKING METHOD

The Black Chick pea, a humble bean has high protein content. Patients reviving after a serious illness in need of getting their strength back are often given a soup made of this lentil. It should be soaked overnight always before cooking. The pressure cooker is best for cooking it through, and adding salt while boiling speeds the softening. While making a soup, add extra water, salt pepper and grated ginger. Temper it with clarified butter and serve it boiling hot.

The other much liked dish is a Pulao made with the Black Chick pea.

Nothing else is required with it except, perhaps a Raita [yogurt relish] and roasted Papad, which is paper thin crisp water-like snack made from lentils.

  1. Wash Rice and soak in water
  2. The black chickpea is boiled to softness and drained (the water is kept separately for later use)
  3. Heat oil in large thick bottomed vessel put whole spices, when they crackle add cumin seed and chopped onions
  4. When slightly browned, add chick pea stir, add salt, turmeric powder and red chilly
  5. Add rice, mix lightly and add 2 volumes of the chick pea water (if necessary, make it 2 volumes by adding plain water)
  6. Lower flame, the liquid should dry after 10 min
  7. Cover the cooker with the lid with the weight on, allow to simmer for 2 whistles, then turn off flame.
  8. Open after 10 min. Serve hot.

Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

INGREDIENTS

  • Fish fillets 8 to 10 pieces 1 kg (the pieces should ideally be 3″ in length and 2″ in width, preferably without bones)
  • Rice 2 cups washed and soaked
  • Onions 2 chopped
  • Garlic 5 to 6 skinned, cut length wise into thin wedges
  • Whole spices: cloves 5, 1 pepper 8 to 10 bay leaf 4, cinnamon stick 2. black cardamom 3, dry red chilly 2
  • Zeera seeds 1 tsp
  • Oil ¾ cup
  • Mishri (Crystalized sugar) 2 tsp
  • Kala Zeera (Black cumin) ½ tsp for garnishing
  • Water, double the amount of rice
  • Salt to taste
  • Red chilli powder 1 tsp

COOKING METHOD

The Aroma of the cooked Fish along with Basmati Rice with the addition of whole spices has left such an impact that has not diminished in 70 and more years in the memory. The term “Mishri” is crystalized sugar which comes in small shiny cubes and is used as a garnish for this dish. Caution! A bit of advice. When cooking any fish dish, thaw (if using frozen fish) as much as required, and never re-freeze fish once it has been defrosted. For this dish, it is best to use deboned fish.

  1. Wash Fish and pat dry on clean cloth. Drain the soaked rice
  2. Heat oil. Fry the fish pieces evenly, and keep aside
  3. Use the same oil for rice but make sure, the container is thick-bottomed and large enough for the rice and fish to be cooked together
  4. As oil gets hot add whole chilli, then add the whole spices one by one. As they sputter, add zeera and the chopped onions, garlic flakes and saute till golden brown
  5. Add drained rice, salt, and red chilly powder, saute lightly
  6. Add double the quantity of water, let flame be high. Cover the pot with lid and lower the flame. After 10 min, the water would have evaporated.
  7. Place fried fish pieces, some tucked in rice, some on top. Cover again.
  8. Put a weight on the cover for about 3 min, keep flame low (the weight on the lid helps the rice to be completely cooked – the way to check this is – press one grain of rice between the fingers; if it fully mashes it is ready, otherwise keep the vessel on a griddle back on flame for another 5 to 6 min (ensure the vessel is not directly on flame)
  9. Finally, lay out the rice and fish pieces on to a large dish like plate, Make sure the fish pieces are carefully lifted and arranged
  10. Garnish by sprinkling the crystalized sugar (Mishri) and black cumin seed. Serve hot.