Tomato Tortellini Soup

Tomato Tortellini Soup

Tomato tortellini soup is healthy, wholesome and delicious. Soups are the ultimate comfort food-light with delightful fresh flavors and can be served as lazy Sunday night dinner or as first course for a casual gatherings. Pair it along with bread or sandwich and it is perfect for entertaining.So this means you can make soup any time of the year with seasonal vegetables or meat.

I have to admit that I was not a great fan of soups. The only soup I liked as a kid was sweet chicken corn soup from the Chinese restaurants. But my son loves soups and we often make it for dinner. Here the weather  still cold and it is perfect time to make soups. It is tummy warming on cold winter days.

Tomato soup is very basic soup recipe but adding tortellini makes it a filling meal. Tortellini is ring shapes pasta pouches filled with cheese or meat .This soup does not need to simmer for hours. It is quick and easy to make with pureed tomatoes or canned tomatoes, onions,cream and frozen tortellini pasta.For this recipe the thickening agent is flour and milk.You can make the creamy version of tomato soup or  make it low calorie. It will still taste good and your family will love this time and again.

Ingredients
Tomatoes-6
Onion- 1
Tomato paste- 2 tsp (optional)
Vegetable stock or chicken stock- 3 cups
Cheese tortellini-  8 oz
Butter- 2 tbs
Olive oil- 1 tbs
Garlic- 2 cloves
Cayenne pepper- 1/4 tsp

Flour- 2 tsp
Milk- 1 cup
oregano- a pinch
Grated Parmesan cheese- 2 tbs
Dried basil- a pinch
Chopped basil- 1/2 tsp
Salt and pepper to taste

Add tomatoes to a pot of boiling water and simmer for one minute, remove from the water and transfer into a bowl of cold water. Rest it for two minutes and remove the skin.Make a fine puree and set aside.
Heat olive oil and butter in a heavy bottom pan and add finely chopped onion and garlic. Saute till translucent. Add two tsp of flour and saute for two minutes or till the raw flavor disappears. Now add tomato puree (or canned tomatoes), tomato paste, vegetable stock and all the seasoning. Simmer in medium flame for about 10 minutes. Add the frozen tortellini and milk and simmer for another 5-8 minutes. Check salt and pepper and finally garnish with grated Parmesan cheese and chopped fresh basil leaves.

Try it,
Hope you will all enjoy!

Sri Lankan Prawn Vada

Sri Lankan Prawn Vada/Isso Wade

Deep fried lentil fitters are addictive snacks.It has a taste all to its own- crunchy, delicious and mildly spicy. It is a perfect accompaniment with piping hot tea. Adding shrimp takes this snack to a new level.The Sri Lankan Prawn Vada/Isso Wade is very similar to the parippu vada served in tea stalls in South India. Sri Lanka has an extensive collection of  Short Eats or snacks that can be eaten anytime at bakeries, restaurants and tea stalls.


The book Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutton was my first introduction to Sri Lankan cooking. It has several unique recipes and this vada was one among them. There are some similarities with South Indian food.The close physical proximity between Sri Lanka and Southern India explains similarities and common culinary practices, but yet the island has its unique touch.

Isso Wade is a distant cousin of parippu vada with shrimp sticking out.Sea food lovers will love this vada. Here the shrimp is stuffed inside the lentil paste and deep fried. You can also make patties and stick shrimp on top and fry till crispy and golden. Serve these mouth watering vada with sliced onion and lemon juice.Try this home made version of the popular street food,you will surely love it.


Ingredients
Thuvar dal or Channa Dal- 1 1/2 cup
Prawns- 12 large size
Green chilly-3-4
Red dry chilly-3
Shallot- 2 chopped
Ginger- 1inch thick
Cumin seeds- a pinch
Fennel seeds -a pinch
Coriander leaves- 1 tbs chopped
Curry leaves
salt to taste
Oil for deep frying
Thinly sliced onion- 1/2
Lemon juice-1/2 lemon

Soak  channa dal for 4 hours and drain into a colander and set aside.
Grind the dal along with dry red chilly and 2-3 shrimp into a course mixture. Grind it without adding water. Adding shrimp to make the paste at this stage is optional,but it enhances the flavor of the vada.
Add green chilly , shallots, ginger, curry leaves, cumin seeds and fennel and pulse a few times to make a course mixture. Mix salt and chopped coriander leaves.
Heat oil in a fry pan or a heavy bottom pan. Take lemon sizes balls of the mixture and flatten it in between your palm to form small thin patties. Place the shrimp in the center and roll or just press  one on top of the patties.Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with ketchup, sliced onion an lemon wedges.

If you like this recipe, check these snack too..

Chemmeen/ Prawns Vada
Parippu Vada/Dal Fitters
Uzhunnu Vada/Urad Dal Vada
Vietnamese Fish Cakes
Potato Bonda


Try it,
Hope you will all enjoy!

Our Daily Burn

This was the first January in a long time that I didn't have a new years resolution to exercise more because for the last year I've exercised 5-7 days a week.  What has motivated me through the year is my husband Kevin.  Once he decided to take better care of his health and get in shape, it helped me so much as we now work out together.

I've always exercised but walking was my exercise of choice.  Kevin loved running until a few years ago when his knees started to hurt.  He started an online exercise group and was doing it daily while I was still walking on our treadmill.  He would always suggest I join him.  "No thanks" was my reply, I was just fine walking off my calories.  After 3 months of Kevin saying how much he loved his new exercise routine, his weight loss of 15 pounds and how good he felt, I decided I would give it a try.  I tried it and I fell in love!  Love is a strong word about exercise but I'm loving how I feel with more energy and strength.  I also took off a few pounds!  The name of the online exercise group in called Daily Burn 365.

Daily Burn is a 30 minute workouts each day.  It airs live at 9:00 am Eastern Time.  So for us, central time, we usually work out at 7:00 am so we do the recorded show the day before.  So whenever you like to exercise, you can, there is an episode ready 24 hours a day.

Each day is a different trainer with a different full body workout.  All you need is a yoga mat.  Sometimes, there are exercises where you can use weights but only if you want.  Kevin will use weights but I don't.  The workouts are hard enough for me!  I'll admit, I have my favorite trainers but what I like is each trainer has their own spin and I'm never bored.

The workouts are designed for everyone.  If you're starting out there are modification to met you at your fitness level.  After a year of doing Daily Burn, I've come a long way but I still do the modifications.  It has helped me move better, feel better, have better balance and feel stronger.

What I personally love about Daily Burn is I can exercise in the privacy of my home.  I've never enjoyed going to a gym, exercising in front of people is not my thing.  Last February, we were in New York City where the Daily Burn Studio is, and Kevin got to work out live.  They encourage members to come to the studio and work out.  I watched from behind the cameras (like I said, exercising in front of people and cameras, no thanks)!  I'm uncoordinated and when the trainer is going right I'm usually going left.  We had a lot fun meeting everyone, Kevin working out live and me, so proud of him, watching behind the scenes.

A 30 day free trial is available to try and see if it's for you.  The basic subscription cost $14.95/month.  You access Daily Burn with WiFi and can be streamed to your TV, computer, and ipod.  Daily Burn has been such a positive in my life I just have to share, check it out here.

Daily Burn Studio in NYC.  Kevin's in back with the orange shirt.

Cherry Turnovers

Cherry Turnovers

Turnovers are buttery pastries with a sweet and tart filling. Cherry turnovers is a classic one that you will never get tired of eating.Imagine biting into layers upon layers of buttery goodness, with a sweet and tart fruit filling. This delectable fruit treat that is perfect tea time snack.You can sprinkle some sugar on the top or drizzle some glaze if you want it extra sweet. Cherry turnover is my personal favorite but you can use apples, strawberries or whatever your heart desires.

I made these turnovers last weekend.I brought a package of puff pasty sheet to make some spicy puffs that is so popular in Kerala. Indian bakery puffs is a spice version of  turnovers with meat,vegetable or egg filling.Some people have a sweet tooth, so blame mine for this sudden change of mind. But I am glad I tried this. I made the cherry filling  and mixed a little cornstarch. Berries have high water content, so adding starch will  help to thicken up the filling, so that it does not burst out of the pastry.Of course some of the filling might find its way out,you can avoid this by making slits on the top for the steam to vent.

If you like me have an anxiety of making puff pastry dough, then store brought one is a perfect time saver. With my package I made eight turnovers.You can freeze the extras and warm them up as needed. This is super yum and definitely worth a try.

Ingredients
 Puff Pastry sheet- 1 box
Cherry pitted- 2 cup
Sugar- 1/2 cup
Butter - 1 tsp
Water- 1/4 cup
Lemon juice-1/2 lemon
Lemon zest- 1/2 tsp
Cornstarch-2 tbs
Almond extract a few drops (optional)
Egg white- 1

To make the filling-In a non stick pan add pitted cherries, butter, sugar, lemon zest and corn starch. Mix and coat well. Add 1/4 cup water,almond extract and lemon juice and cook this over medium high heat. Allow it to boil and simmer for five minutes until the cherry filling is thickened and the fruit is tender. Allow this to cool down completely.

Thaw the puff pastry as per package instructions. Cut into equal sized squares. Spoon in the filling mixture. Brush the edges of the pasty with egg wash.Fold the dough over the filling half diagonally to form a triangle and seal the edges.You can also use a fork to press and seal. Transfer to baking sheets, brush the top with egg wash. Bake in 350 degree F oven for 20-25 minutes or till it turns golden brown.Allow it to cool down before serving.

Try this,
Hope you will all enjoy!

Victoria Sandwich

Victoria Sandwich

Today's recipe is my first post of 2018. Happy New Year to all my friends and readers. Wish you all a very happy and prosperous New Year!

Victoria Sandwich or the Victoria sponge is a very traditional cake .There is a nothing fashionable about recipe,it is a simple sandwich cake.But if you can make this basic sponge cake than you can make hundreds of adaptions and it is perfect for parties or picnics.These sandwiches are popular English teatime treats.Spongecake's are sliced and sandwiched with jam and topped with another layer of butter cream,vanilla cream or whipped cream and sprinkled with sugar .This tea time sandwich is named after Queen Victoria and reminds us of the era of tea parties and the practice of inviting friends to come over for tea in the afternoon.

This recipe calls for equal proportion of egg,butter, sugar and flour. The egg and baking powder gives it the light airy texture. The key to this recipe is to not over mix and over bake. I reduced the amount of butter, but if you want the traditional version measure and weigh all the ingredients in equal proportions.
Also check an earlier post of Victorian Pound Cake. Try this,you will surely love it.

Recipe adapted from :Mary's Victoria Sandwich

Ingredients
All Purpose flour- 250 grams
Sugar -100 grams
Eggs 4
Butter 100 grams
Baking powder 1 tsp
Milk- 2 tbs
Orange blossom water- 2 tbs
Red Currant Jam/Strawberry Jam- 1/3 cup
Icing Sugar- 2 tbs

For the frosting (optional)
Confectionery sugar- 1 cup
Butter- 1/2 stick
Lemon juice- a few drops
Whipping cream- 1- 2 tbs

Allow butter and eggs to come to room temperature. Sift flour,baking powder and salt 2 times and keep aside.

Pre heat oven to 350 degree  F. Grease two baking pan, either 8 inch round pan or rectangular pan.

In a bowl add egg yolks, sugar and soften butter. Whisk till light and creamy. Add the shifted flour and gently mix till combined.
In a separate bowl whip egg whites till it form soft peaks.Fold this egg white with the batter along with orange blossom water.The mixture should be smooth,dropping consistency. If you find the batter thick add milk as needed .Do not over mix the batter.
Pour into the greased pan and smooth the top with a spatula. Bake for 20-25 minutes, till there it has a golden crust and is spongy to touch.Transfer to wire rack and allow the cake to cool down completely.


To make the frosting
Whisk sugar and butter,first in low speed and then increase the speed and beat for three minutes. Add vanilla and cream and beat for one more minute. Keep in fridge till it is ready to use.
To Assemble
When the cake is cool  sandwich with thick layer of any jam of your choice.(I used red currant). Spread a layer of butter cream and top off with the second layer of cake.Dust with icing sugar and serve.

Try it,
Hope you will all enjoy!