Tomato Egg Drop Soup

One fine day, I look upon and find nothing but tomatoes, what do i do, where does my mind go, to have that lip smacking delicious dish which my stomach juices linger on, to have more. There i go, I found it. The all so normal Tomato Egg Drop Soup. Its raining outside, and the thunders are calling out hard to prepare something that would tantalize my taste buds. Soups would be the best option.

Loads of tomato and the wonderful vegetable stock does the trick.

Ingredients

4 cups vegetable stock

1 cup diced ripe tomatoes

2 or 3 garlic cloves

1/4 cup cilantro leaves, chopped

2  tbsps Cornflour 

1 tbsp Tomato Sauce

1/2 tsp Oregano (Optional)

1/4 teaspoon white pepper

1  tbsp  vinegar

1 egg white, lightly beaten

Salt to taste

Directions 

Peel garlic cloves and chop them into tiny bits. Finely chop the onion and tomatoes. Take egg and separate the egg white and yolk. Beat the egg white and keep it aside. Mix cornflour in 1/2 cup of water.

Take a deep bottomed pan. Add oil to the pan and saute garlic for 30 seconds. Add onions and saute them till translucent.  Add the diced tomatoes and let it simmer for 3 minutes. Now add tomato sauce, oregano, salt to taste and white pepper. Cook it for 30 seconds and then add the vegetable stock. Let it boil for 5 to 7 minutes. 

Add the cornflour+water mixture slowly and mix it till it reaches the required consistency.

Now, very slowly, add the beaten egg and stir it continuously in clockwise direction to create thin streams or thready mixture. Add vinegar and coriander leaves and let it simmer for 1 minute. 

Serve it piping hot with bread toast or croutons. 

Linking this to the event "Lets Cook Soups" hosted by Nayna  and Monsoon of India hosted by Sayantani and Jagruti

                              

Mini Chicken Kebabs

 I love reading, writing, phrasing sentences and creating out of the box things. Blogging has always been on my mind since 2008. But never really had time to pin down the things racing in my mind.
This is my first blog entry and that too for sumptuous food. Never really thought my love for food would make me start blog writing.

I am an ardent persuader of experiments and challenges, and when those are made of simple basic things, what better thing could one ask for in life, specially when you are the one having the pleasure of that blended melt in mouth. This appetizer is being sent to Blog Event - Eid Potluck party .
Well, Here goes my first recipe MINI CHICKEN KEBABS (I got this one from Sunita Rodriguez show "Meals on the Run" aired on Food First Channel.


Ingredients
2 Chicken breast pieces
4 to 5 Mushrooms
1 medium Onion
1 Tomato
1 Capsicum (Green, Yellow)
3 Tsp Ginger Garlic paste
4 to 5 Garlic pods
3 Tsp Oregano
Salt to Taste
Olive Oil (Any vegetable oil would do)
Pepper Powder


Directions:
Cut all the vegetables (Onion, Tomato, Capsicums and Mushrooms) and Chicken into cubes of almost same size. Take all of them into a bowl. Add chopped Garlic, Oregano, Salt, Ginger Garlic Paste, Freshly grounded pepper powder, and Oil. Marinate it for 20 to 25 minutes.
Skewer all of them to toothpicks (available in supermarkets). Take oil in a non-stick pan and fry them turning them on all sides.
I prepared this dish early in the morning as the side dish in lunch box for my husband. Glad..he liked it.
Please try this easy and quick dish in your kitchen and let me know how it went.
Hoping to blog many more recipes in coming days  which i try in my kitchen.