Hello Friends ,
How have you been....it has been quite a long since I last posted something....so here I am with two new recipes...to continue with my stream of fast and quick evening snacks recipes.....It's December and the best time to have some hot soup with corn kebabs to go along with it....Yes...today my recipes are Home-made tomato soup (cream-free/fat free and gluten free) and Corn Kebabs.
Recipe 1- Tomato soup(for 2)
Ingredients
Tomato paste/puree - 2- 3 tbsps (approx 120-130 gms)
Red Onion (Medium/Large) - 1
Tomato - 1 finely chopped
Garlic - 4- 5 finely chopped
Mushroom - 3-4 finely chopped ( I had mushroom stems leftover hence used them only)
Butter- 1/2 tsp (not melted)
Olive oil - 1 tsp
Vegetable or chicken stock - 1 ltr (I prepared that with the help of salt less chicken stock cubes of Maggi)
Spring onion- handful finely chopped the green part
Salt and Pepper- to taste
Coriander - for garnishing
Method
Prepare 1 ltr of stock and keep aside
In an deep bottomed pan heat the butter and olive oil.
Once heated, fry the garlic and the onion till the raw smell goes and then add the mushroom,tomato and the other vegetables if you are using them .
Add salt and pepper to taste
Cook till the mushroom and tomatoes are cooked .
Add the chicken stock and let the soup boil for 4- 5 minutes
Add the spring onion and adjust the salt and pepper
Garnish with chopped coriander and serve hot.
Recipe 2- Corn Kebabs
Ingredients
Sweet corn- 2 cups (I took the frozen variety and defrosted them in the microwave for 2 min)
Green Capsicum - 2-3 tbsps finely chopped
Green chilly- 1 or as per your taste chopped
Onion (Medium) - 1 finely chopped
Coriander- finely chopped
Rice flour- 1-2 tbsps
Salt - to taste
Oil for shallow frying
Method
Blend the sweet corn . We don't want a smooth paste . You can keep some corn kernels intact.
To the corn, add all the above ingredients except the oil.
You might need to adjust the amount of rice flour depending on the amount of water in the corn. If the mixture is too runny then add more flour or else add only 1 tbsps. For me 1.5 tbsps did the job.
Make small patty or kebabs of the mixture and shallow fry them in hot oil
Alternatively you can also deep fry them if you want a crunchy snack.
How have you been....it has been quite a long since I last posted something....so here I am with two new recipes...to continue with my stream of fast and quick evening snacks recipes.....It's December and the best time to have some hot soup with corn kebabs to go along with it....Yes...today my recipes are Home-made tomato soup (cream-free/fat free and gluten free) and Corn Kebabs.
Recipe 1- Tomato soup(for 2)
Ingredients
Tomato paste/puree - 2- 3 tbsps (approx 120-130 gms)
Red Onion (Medium/Large) - 1
Tomato - 1 finely chopped
Garlic - 4- 5 finely chopped
Mushroom - 3-4 finely chopped ( I had mushroom stems leftover hence used them only)
Butter- 1/2 tsp (not melted)
Olive oil - 1 tsp
Vegetable or chicken stock - 1 ltr (I prepared that with the help of salt less chicken stock cubes of Maggi)
Spring onion- handful finely chopped the green part
Salt and Pepper- to taste
Coriander - for garnishing
Method
Prepare 1 ltr of stock and keep aside
In an deep bottomed pan heat the butter and olive oil.
Once heated, fry the garlic and the onion till the raw smell goes and then add the mushroom,tomato and the other vegetables if you are using them .
Add salt and pepper to taste
Cook till the mushroom and tomatoes are cooked .
Add the chicken stock and let the soup boil for 4- 5 minutes
Add the spring onion and adjust the salt and pepper
Garnish with chopped coriander and serve hot.
Recipe 2- Corn Kebabs
Ingredients
Sweet corn- 2 cups (I took the frozen variety and defrosted them in the microwave for 2 min)
Green Capsicum - 2-3 tbsps finely chopped
Green chilly- 1 or as per your taste chopped
Onion (Medium) - 1 finely chopped
Coriander- finely chopped
Rice flour- 1-2 tbsps
Salt - to taste
Oil for shallow frying
Method
Blend the sweet corn . We don't want a smooth paste . You can keep some corn kernels intact.
To the corn, add all the above ingredients except the oil.
You might need to adjust the amount of rice flour depending on the amount of water in the corn. If the mixture is too runny then add more flour or else add only 1 tbsps. For me 1.5 tbsps did the job.
Make small patty or kebabs of the mixture and shallow fry them in hot oil
Alternatively you can also deep fry them if you want a crunchy snack.
