Cooking, Craft and Sewing............. by Zeenathul Mufliha

CHINESE BARLEY WITH CARROT AND TOMATO SOUP...

Barley with Carrot and Tomato Soup

INGREDIENTS:

Masoor dal - 1/2 cup

Barley - 1/2 cup

Tomato - 1

Carrot - 1/2

Onion chopped - 1

Coriander leaves - 2 tbsp

Spring Onions - 2 tbsp

Garlic - 2 cloves

Oil - 1 tsp

Milk - 1/4 cup

Pepper Powder - 1 tsp

Salt - to taste

Water - 6 cups

METHOD:

Soak barley for 3 hours..

Cook the masoor dal and barley with 6 cups of water.

Heat oil in a saucepan,

Add the chopped onions and chopped garlic and saute till onion turns golden brown.

Add the carrots and cooked dal and barley cook well.

Add the chopped tomatoes, spring onions,Coriander leaves, pepper and salt.

Bring to a boil.switch off ...

Now add milk and serve hot..

CORN SOUP - SINGAPORE STYLE

Corn Soup

INGREDIENTS:

Corn - 1 cup

Carrots and peas - 1/4 cup

French beans, Capsicum - 1/4 cup

Onion - 1

Fresh grated cabbage - 1/4 cup

Spring onion - 2 tbsp

Shredded Ginger - 1/2 tsp

Chilli sauce - 2 tbsp

Pepper powder - 1 tbsp

Sugar - to taste

Salt - to taste

Hot Water - 1 cup

Vegetable broth - 1/2 cup

Corn flour - 1 tbsp

Oil - 1 tbsp

METHOD:

Heat a saucepan and add 1 tbsp of oil.

Add the ginger shreds saute well, then

Add all the veggies and saute them for 2-3 minutes.

Add the corn, salt, sugar Mix it well. cook it covered for 2 mins.

Then add the vegetable broth, water, pepper powder, chilli sauce.

Cook the veggies for 10 mins.

Last mix the corn flour in water and add to soup and leave it for a minute..

The soup will be thick now ...

Garnish with chopped spring onions...

Your Corn soup is ready to taste....

Serve it hot.....