Carrot Ginger Lentil Soup

Carrot Ginger Lentil Soup
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
  • ¾th cup Masoor Lentil
  • 2 Carrot
  • 2 Onion
  • 2 Capsicum
  • 2 Celery
  • 1 teaspoon Ginger chopped
  • 1 Red Chilli
  • 5 cup Vegetable stock
  • 2 teaspoon Dark soy sauce
  • 4 teaspoon Sesame oil
  • ½ teaspoon Sesame seeds
  • 2 Scallion
  • Salt , to taste
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions and fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.


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Homemade Chana Dhal & Chinese Spinach

In project collaboration with  Food Around The World Project

Homemade Chana Dhal & Chinese Spinach
Recipe type: Side Dish
Cuisine: Italian
We love Indian food. At home, it is very unusual if we don’t have Indian food at least once a week. The aromas, the textures, the spicy flavours of this wonderful culture, delight our guests, as well. But, let's talk about the Dhal. Dahl, which is also often spelled daal, and dal, is essentially a thick South-Asian-inspired lentil stew, which is often prepared with ghee or clarified butter. This recipe uses a little sesame oil for depth and flavour instead of ghee, and to make it vegan as well. There are actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various different spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas among others. It's easy to modify a dahl to make it mild or spicy, or to create a full dah-based meal, or a side dish. This simple dahl is one of my favourite go-to recipes as it is easy to prepare with pantry staples, and quick to make in one pot. It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a party. It is also a great to-go leftovers lunch that can be served with naan and tea.
  • • 1 tbsp. sesame oil
  • • 1 red onion, finely chopped
  • • 1 garlic clove, crushed
  • • Thumb-sized piece ginger, peeled and finely chopped
  • • 1 red chilli, finely chopped
  • • 1 red tomato, peeled and cut into cubes
  • • 1½ tsps. ground turmeric
  • • 1½ tsps. ground cumin
  • • 1 ½ tsps. Garam Masala
  • • 2 sweet potatoes (about 400g/14oz), cut into even chunks
  • • 250g Chana Dhal
  • • 600ml vegetable stock
  • • 80g of Chinese spinach
  • • 4 spring onions, sliced on the diagonal, to serve
  • • 1 tbsp. ginger, sliced finely, to serve
  • • 1tbsp. green chilli, finely chopped, to serve
  • • ½ small pack of Thai basil, leaves torn, to serve
  • • Cooked rice, as side dish
  • • Sour cream
  1. Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, tomato and chilli, cook for 1 min, then add the spices and cook for 1 more min.
  2. Turn up the heat to medium, add the sweet potato and stir everything together, so the potato is coated in the spice mixture. Tip in the dhal, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 30 mins or until the split chickpeas are tender and the potato is just holding its shape.
  3. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top it with the spring onions, chilli, ginger and basil to serve.
  4. Serve with rice and sour cream as you like.
  5. Enjoy!!


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South Indian Grilled Fish With Spicy Fusion Sauce

South Indian Grilled Fish With Spicy Fusion Sauce
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
South Indians loves to eat fish and as far as we all know they are fond of eating very spicy dishes especially the people of Kerala and Tamil Nadu. My fusion recipe will support their tasty palettes and balance the smoky grilled, saucy, coconut, sour flaky fish when served with curd rice. Perfect for a grand sunday lunch with non veg appetizers, rasam, vadas with sambar and a traditional dessert and this South Indian fusion fish recipe.
  • 500 grams Fish
  • 2 teaspoon Ginger , paste
  • 2 tablespoon Yogurt (Curd)
  • 2 tablespoon Red mustard seeds , paste
  • ½ teaspoon Tamarind Paste
  • 5 Dry red chilli
  • 2 Green Chilli
  • ¼ cup Fresh coconut
  • 2 teaspoon Coconut Oil , or sunflower oil
  • 4 teaspoon Sunflower oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Chana dal (Bengal Gram Dal)
  • 3 sprig Curry leaves
  • Black Salt (Kala Namak) , A pinch
  • Salt , to taste
  1. To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce. First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes. Slice the fish into two halves.
  2. Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.
  3. Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes. Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.
  4. Transfer to a platter. Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame. Pour this over the grilled fish.
  5. Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.


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