Hot & Sour Soup

Ingredients:

1 - Onion finely chopped
½ cup - Cabbage finely chopped
3 - Carrots finely chopped
2 tbs - Green bell pepper finely chopped
5 string - Green beans finely chopped
1 tbs - Ginger Garlic finely chopped
2 - Green chillies finely chopped (or to taste)
1 tbs - Oil
2 tbs - Dark Soya sauce
1 tbs - White vinegar
1 tsp - Hot chilli sauce (optional)
¼ tsp - White pepper powder
2 tbs - Corn flour (or as needed)
2 tbs - Spring onion finely chopped for garnishing
Salt to taste


Preparation:

1. Take oil in a pan and keep it on medium high.
2. Add green chillies, ginger and garlic. Sauté it for a minute.
3. Add carrots, onion, green beans and green bell pepper. Sauté it for 2 minute or until cooked.
4. Add cabbage and mix it well. Sprinkle some white pepper powder.
5. Add 700ml of water, soy sauce and vinegar. Mix it well.
6. Cook it on high until is starts boiling.
7. Dilute the corn flour into 100 ml water and add this mixture into soup.
8. Now add salt according to your taste.
9. Hot and sour soup is ready to serve.
10. Garnish it with some spring onions.



Note:

Always add corn flour at the end.
Always dilute corn flour into cold water to avoid lumps.
Add salt after tasting soup as soy sauce contains lot of salt.

Golpapdi (Sukhadi)

Ingredients :

1.5 cup - Wheat flour
1 cup - Jaggery
1 cup - Ghee (clarified butter melted)
½ tsp - Dry ginger powder
¼ tsp - nutmeg powder (optional)
3 tbs - Dry coconut shreded
6 - Dates finely chopped
2 tbs - Edible Gum (optional)
1 tbs - Finely chopped cashew, almonds and pistachios


Preparations:

1. Grease the plate or cake tin with 2-3 drops of ghee and keep it aside.
2. Heat the ghee in a pan on medium high.
3. Add edible gum into ghee and fry then until golden brown and double in size.
4. Now remove Gum from ghee and keep it aside to cool down.
5. In same ghee add wheat flour and roast it until golden brown stirring continuously.
6. Now remove the pan from heat and then add jaggery . Mix it well.
7. Add Dry ginger powder, nutmeg powder, dry coconut, chopped dates and edible Gum.
8. Mix together very well so there will be no lumps.
9. Now transfer the mixture in greased plate or cake tin.
10. Spread the mixture evenly and smooth out the surface with back of spatula.
11. Sprinkle finely chopped dry fruit on top and press it gently .
12. Keep aside to cool for 5-10 mins. And cut square pieces out of it.
13. Golpapdi is ready to eat.



Note:
Golpapdi can be stored in air tight container for 1 month.