Nasuha Blog: Cabbage

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Pasta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore.

Julinned Veggies

I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm.
The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know...

Ingredients:

Pasta- 2 Cups
Carrots- 2 nos
Beans- a handful
Cabbage- 1 Cup
Ginger- 2 tbsp
Garlic- 2 tbsp
Onions- 1no
Chili Flakes- 1/2 tbsp
Garlic Powder- 1 Tsp
Basil- 1 tbsp
Oregano- 1 tbsp
Paprika Powder- 1 Tsp
Turmeric Powder- 1 Tsp
Garam Masala Powder- 1 Tsp
Red Chili Sauce- 1 tbsp
Soy Sauce- 1 tbsp
Salt- as required
Baked Chicken- 1 Cup (See the notes) ( OPTIONAL)
Spring Onions- for garnish

Method:

Bring a large pot of water to boil on high heat and salt it generously. Cook the pasta until al dente. Drain and keep this aside.
Julienne the vegetables along with ginger and garlic.
Heat oil in a pan, add the garlic, ginger. Saute for a minute. Add the sliced onion, saute for a minute and add all the veggies. Give them a nice stir on a medium heat.
Add the all the spices, chili flakes, garlic powder, Basil, oregano, paprika powder, turmeric powder, garam masala. Mix well.
Add around 4 cups of water and let it simmer for 10 minutes on a low flame. Add the red chili sauce, soy sauce along with cooked pasta. Give it a nice stir and switch off the flame.
Ladle the pasta into bowls. On top add the baked chicken and chopped spring onions. Enjoy a nice, hot soup on a winter day.

Baked Chicken:

Boneless Chicken- 2 Cups
Red Chili Powder- 1tbsp
Pepper Powder- 1 tbsp
Salt- as required
Turmeric Powder- 1tsp
Oil- 1 tbsp

Method:

Mix all the ingredients in a bowl and rub this ingredient onto the chicken.
Meanwhile, preheat the oven to 350 degrees F. Place the marinated chicken on a greased baking tray and bake for about 5- 20 minutes or till cooked.

“Let food be thy medicine, and medicine be thy food.”

Ancient Greek physician Hippocrates

Garlic is called the world’s healthiest food. Garlic is widely used around the world for its pungent flavor. This has many medicinal values. It is highly nutritious and has very less calories. Garlic supplementation improves your immune system. This reduces blood pressure, improves bone health and cholesterol level, which may lower the risk of heart disease. So what are you waiting for??? Include garlic in your daily life and see the magic.

In my house garlic is used in almost all the dishes. We simply love the flavor of garlic. I made this burnt garlic fried rice and hot garlic chicken on a Sunday, as I was lazy to prepare an elaborate lunch. Usually it would be a one pot meal on holidays, but to go along with this fried rice, some side dish would taste wonderful and so here I made two awesome dishes out of garlic which I am sure that you all will cherish.

I had this burnt garlic rice in a Chinese restaurant back in India and as we are big fans of garlic, instantly fell in love with this rice and tried it at home which came out pretty well. From then on this is made regularly and some of the side dishes for this rice are Chilli mushroom gravy, chilly chicken, orange chicken and so on.. This time I thought of making something that had garlic and this hot garlic chicken was perfect.

This hot garlic chicken is little bit spicy because of the chilli paste, but we can balance it by using kashmiri chillies. I have given the preparation of red chilli paste in the note on the bottom of this post. Let's see how it is prepared...

Ingredients:

For the Burnt garlic Rice:

Cooked Rice- 2 Cups
Garlic (chopped) 3 tbsp
Olive Oil- 2 tbsp
Vegetables( Carrot, Cabbage, Beans)- ¾ Cup
Soya sauce- 1 tbsp
Vinegar- 1 tbsp
Salt- as required
Pepper- 1 tbsp

Method:

Chop all the veggies using hand blender so that the vegetables are finely chopped.
Heat oil in a pan, add the chopped garlic. Saute for some time so that the oil gets infused with the flavors of garlic. Make sure that the garlic doesn’t burn.
Add the chopped vegetables along with required amount of salt. Add the soy sauce, vinegar and pepper powder.
In the above mix the cooked rice till all the flavors are well blended. Serve hot.

Ingredients :

For Hot Garlic Chicken:

Boneless Chicken- 250 gms
Garlic (chopped)- 2 tbsp
Ginger (chopped)- 1 tbsp
Red Chilli Paste- 2 tbsp (see note)
Oil- 1 tbsp
Corn Flour- 2 tbsp + 1 tbsp
Soy Sauce- 1 tbsp
Salt- as required
Pepper Powder- 1 tsp
Red Chilli Flakes- ½ tbsp
Capsicum (cubed)- 1 cup
Vinegar- 1 tsp
Onion- 1 no
Tomato sauce- 1 tbsp

Method:

Coat the cubed chicken pieces in a bowl of corn flour, pepper powder, salt and soy sauce. Keep this aside for some time.
Meanwhile heat a pan with 1 tbsp of oil, add the chopped garlic and ginger. Saute well.
In this add the red chilli flakes, red chilli paste, soy sauce, vinegar, tomato sauce and required amount of salt. Stir well.
Add the cubed capsicum and onions. Saute for a minute. Add pepper powder and add half a cup of water and let it boil for about 2 minutes.
Heat oil for deep frying. When it becomes hot, fry the above batter covered chicken till golden brown in colour. Keep this aside on kitchen towel.
Mix one tbsp of corn flour along with ¼ cup of water without forming any lumps. Add this to the above made gravy.
Add the fried chicken pieces in this and stir till it thickens. Switch off the flame and serve hot along with fried rice.

Note:

For Red Chilli Paste:

Soak 6- 7 red chillies in hot water for about 30 minutes. Drain these and grind to a coarse paste.
Heat 1 tbsp of olive oil. Saute the ground red chilli paste for about 3- 4 minutes.
When it is cooled down, store in an airtight container and use whenever required.

This is a very popular evening snack. My Mom used to make this often when I was a kid as this is so delicious and healthy. This won’t take much time to make. This can be done within minutes and is very nutritious for kids.

These spring rolls can also be made with non veg. I have this whenever I go to a chinese restaurant, but nothing tastes better that what we make at home. This is a perfect starter to serve in parties.

The filling inside can be made to our taste. We can add any vegetable as per the availability. After stuffing it with the filling, roll tightly and fry in a medium heat so that it frys well inside.

After coming back from the park, my kid loves to eat something. So nowadays I am making this often and she also likes this a lot. I am sure this will be a yummy snack to enjoy in the upcoming monsoon.
Ingredients:
For the stuffing:

Carrots- 2nos
Cabbage- 1 cup
Beans- 6-7 nos
Cauliflower- 1 cup
Salt- as required
Pepper powder- 1 tsp
Soy sauce- 1 tbsp
Oil- 1 tbsp

For the batter:

Maida / Wheat flour- 1 cup

Water- required for batter
Salt- a pinch
Oil- for deep frying

For sealing:

Cornflour- 1 tbsp

Water- 1 tbsp

Method:
For the rolls:

Mix maida / wheat flour, salt and required amount of water well it form a pouring consistency.
Heat a griddle and pour a spoonful of batter and make pancakes out of it. Repeat the process till the batter gets over.
Keep this aside.

For the filling:

Grate all the vegetables in a hand blender.
Heat oil in a pan and add the grated vegetables and salt. Mix well till the raw smell disappears.
In this add the pepper powder and soya sauce and mix well till everything is well blended.
Keep this aside and let it cool.

For assembling:

Take a pancake and keep a spoonful of stuffing inside the pancakes and fold in the edges and roll tightly and seal with cornflour paste.
Complete the process with remaining pancakes and filling.
Heat oil for deep frying and gently slide the rolls in the oil. Deep fry them till it is golden and crisp.
Drain and serve hot along with tomato sauce.

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Pasta Soup

Burnt Garlic Fried Rice and Hot Garlic Chicken

Leftover Chapati and Vegetable Cutlets

Cabbage Potato Masala

Vegetable Spring Rolls