5 May



soya soup

The fresh bite of ginger in the soybean soup made it fragrant and tingly with a bright nose of ginger root. The thick soup is filling and satisfying enough to make a complete dinner. My kids been having cough and cold this past week and i have been adding fresh ginger to most of the things i make along with honey ginger tea.

soya-bean soup

Alhamdulillah it works wonders , Ginger being one of the most popular natural cures for a cough. For a dry cough, one of the easiest ways of finding relief is to cut a piece of fresh ginger, sprinkle some salt on it and chew on it for a few minutes. However, not everyone likes the aromatic hot taste of ginger and in such cases, a tea made with ginger is equally good. Chop ginger into fine pieces, add into a vessel containing one cup of water. Keep boiling the liquid till the volume reduces to half the original quantity. Strain the liquid, add one teaspoon of honey and drink when warm to give a soothing effect against cough. How does it work? Dr Eccles, Director of Common Cold Centre at the Cardiff University, told that ginger seems to work by ‘promoting salivation and mucus secretion and will help relieve cough symptoms’.

soya beansoup

Soy bean soup is a nutritious dish prepared with soybean, a bean obtained from a legume primarily grown in East Asia. Soybean is classed as a source of high-quality protein because of its healthy balance of amino acids and the fat present in this bean is also unsaturated. Soup has the added advantage of retaining most of the nutrients of the soybean unlike other cooking methods that inevitably rob many of the minerals and vitamins present in the ingredients.

There are several ways in which soybean is incorporated in soups, with two of the commonest ways of using the bean either in paste form or in dried form. However, in all forms, the nutritional worth of the soybean remains the same.


Soy Bean – Ginger Soup Recipe

Yield: Serves : 4-6
Cooking Time: 30 Minutes


  • 2 tsp – oilve oil
  • 1 small onion , finely minced
  • 2 cloves Garlic – crushed
  • Ginger (2″ knob), finely grated or crushed
  • 1 full cup Soy Beans
  • 200 grms chiken with bones or chiken broth
  • fresh cracked pepper
  • salt
  • thinly sliced green onion for garnish
  • 1 tsp cumin powder
  • 1 tsp fennel seed powder

making soya bean soup


Soak soybeans overnight, drain water and boil (or pressure cook) with chiken and sufficient amount of water till the beans are cooked and soft. I cooked them for 6 whistles in a pressure cooker. When the pressure is off , take out the chiken and shred it with a fork. Discard the bones. Keep aside.

Heat olive oil in a pan and gently saute the grated ginger and crushed garlic . Add the chopped onion Sauté until lightly golden and fragrant. Add the cumin and fennel powder , Stir for a minute and add the cooked soy beans. Add sufficient amount of water and bring to a boil. Allow beans to simmer, covered for 30 minutes. Stir occasionally. Cool and puree the soup in a blender to a desired consistency.

Return it again to the pan , add the shredded chiken , Season with freshly cracked pepper powder and salt. Add sliced green onions garnished with a swirl of cream (optional).

soya bean soup

If the soup is too thick for you, add more broth until it reaches your desired consistency.



with lemon & garlic


Tuna is one of the rare canned food item which is happily allowed in our home by hubby dear. He used to cook it often during his pre-marriage bachlore days and teached me to make curries and dry – sukka recipe with it , which goes along with chapati or naan. But coming back to these burger patties, we had this delicious variation some days back along with some ice tea as a dinner. You can make this even as a snack, appetiser or starter. A quick, tasty snack that’s great for parties or barbecues.


makes - 8 burgers
prep time - 45 mints
cooking time - 15 mints


  • 2  cans solid white tuna, drained
  • 1/2 cup breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 2 clove garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil



Drain the liquid from the tuna cans. If you are using tuna packed in water,  add a teaspoon of olive oil to the tuna mixture in the next step.Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, and egg, and mix well with your hands. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Wet your hands (so the tuna won’t stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Form into patties (they will be wet). Chill the burgers for at least half an hour to let them set.
  Heat the olive oil in a nonstick skillet over medium heat and Gently place the patties in the pan . Cook the patties, covered, until golden brown. Carefully flip the patties and cook the other side for 5 minutes. 


You can even grill the patties. Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers.

Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad

leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.

Tip: Make sure your barbecue or griddle pan is nice and hot before you cook the burgers!

Serve with wedges of lemon or a side salad. 


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .



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