Turmeric Corn-Coconut Soup

A rainy day, a little chilly weather and I can sit back for a long time and relax with this hot Turmeric Corn-Coconut soup all day. πŸ™‚ The flavor of corn & coconut makes you calm & energize. My little one is a big time Soup lover in my home. I’ve tried others soup combinations but this soup gave me that perfect taste I was trying to make for a long time. And guess what, this Turmeric Corn-Coconut soup passed my little one’s criteria with flying colors. πŸ™‚ This healthy & flavorful soup makes everyone happy including the little foodies.

I used turmeric in my soup for two reasons. First, this herb is an antibiotic and has many other nutritions, although long used in Ayurvedic Medicines to treat various diseases. Second, turmeric powder gives a nice color to any food. Corn & coconut makes a perfect combo especially when it comes to a soup recipe. Both ingredients have a mild sweet flavor and I mixed these delicious ingredients with other healthy veggies. Use of a little piece of red pumpkin, onion, potato, ginger & some black pepper corns added this soup in my all time favorite list. πŸ™‚

Believe me this Turmeric Corn-Coconut soup will appetize your tastebuds. You can make this quick recipe anytime and relish this hot & scrumptious Soup.

See you next

Shilpi πŸ™‚

 

Turmeric Corn-Coconut Soup

Ingredients

  • 1 Cup - Corn Kernels ( I used fresh corn and a full corn)
  • 1 Can - Coconut Milk
  • 1 Cup - Red Pumpkin ( in chunks)
  • 1/2 Onion
  • 1- Potato ( I used Red Potato)
  • 1 Tbsp - Ginger
  • 1/2 tsp - Garlic
  • 1/4 tsp - Turmeric Powder
  • 8-10 - Black Pepper Corns
  • Salt to your taste

Instructions

  1. This recipe is for 2 people, so you can adjust the amount of ingredients according to your need.
  2. First, collect all the corn kernels from the corn, in case you are using a full corn. ( you can use frozen corn kernels too).
  3. In a nonstick pan, put corn kernels, coconut milk, onion, potato, ginger, garlic, salt, turmeric powder & black pepper corns and let them boil for 10 -15 minutes on medium flame.
  4. Check in intervals, when Pumpkin & Potato are fully cooked then switch off the flame and cool down the veggies for couple of minutes.
  5. Now, grind this vegetable stew in grinder and make a puree.
  6. Strain this puree and let it heat again for 5 minutes in a pan.
  7. Turmeric Corn-Coconut Soup is all ready to relish hot.
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Black Grapes & Peri Peri Sauce Mushrooms

Β Hello Friends,

Mushrooms are my all time favorite and especially when prepared in the Chinese style. I love P.F.Chang’s sauteed green beans with sesame seeds. But for this recipe I chose Bella(Portobello) Mushrooms with black grapes and peri peri sauce added with sesame seeds with this power pack.Β Little crunchier, juicy mushrooms perfectly blend with balsamic vinegar and red chili flakes. Totally scrumptious, these Chinese style mushrooms will increase your appetite. πŸ™‚

Recently, we visited our friend’s place and got a chance to taste this Nando’s Peri peri sauce. This spicy, garlic sauce was just lip smacking. Since then I was looking for it almost everywhere and finally found it in Kroger. πŸ™‚ I used this spicy peri peri sauce to make this mushroom & Black grapes combo more delicious. Added some sesame seeds to give it a nutty flavor. So, adding of black grapes, peri peri sauce & sesame seeds made this Mushroom recipe totally palatable. Believe me, if you are a Mushroom lover too, then you are absolutely going to love this luscious recipe.

This very quick,Β easy, appetizing, spicy, juicy appetizerΒ will be ready in no time and you can serve it hot or cold as an appetizer. πŸ™‚

Hope you like this recipe.

See you next

Shilpi πŸ™‚

 

Black Grapes & Peri Peri Sauce Mushrooms

Ingredients

  • 3 cups - Portobello Mushrooms ( I used organic)( you can choose any variety)
  • 1/2 Cup - Black Grapes( you can choose any other variety of grapes)
  • 2 Tbsp - Nando’s Peri Peri Hot Sauce(Optional)
  • 1 tsp - Balsamic Vinegar
  • 1 tsp - Red chillies flakes
  • 1/2 tsp -Garlic Powder
  • 1 Tbsp - White Sesame seeds
  • 1 tsp - Olive Oil
  • Non-stick pan

Instructions

  1. First Wash & Rinse the Portobello Mushrooms and chopped them in length wise, if you are using whole mushrooms.
  2. Heat the pan on medium flame, add olive oil and mushrooms together.
  3. After 30 sec. add peri peri sauce, balsamic vinegar, red chili flakes, garlic powder, sesame seeds & black grapes to the mushrooms.
  4. Saute all the ingredients together for 1-2 minutes and switch off the flame.
  5. Β 
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