Ying yang soup

Serves 4:

Ingredients:
Carrot diced 1/4 cup
Beans diced 1/4 cup
Cabbage 1/4 cup
Cauliflower 1/4 cup
Mushrooms chopped 1/4 cup (optional)
Spring onions finely chopped (separate the greens) 4
Spinach 1/4 cup
Coriander 1/4 cup
Spring onion greens 1/4 cup
Vegetable stock 4 cup
Corn starch 1 1/2 tsp
Oil
Pepper 1tsp
Chili powder 1/2 tsp
Salt to taste

Method:
Take  1 tsp of oil in a pan. Add spinach, coriander leaves and spring onion greens and saute for 1-2 minutes and set aside.
Take the same pan. Add 1 tsp of oil and add all the vegetables and saute for 3 minutes and keep aside.
In a sauce pan, take the vegetable stock and bring it to boil. Add pepper powder, salt (check the stock for the salt and then add) and chili powder and cook for few minutes till it starts boiling.
Take the corn starch and mix it with little water and make it to a paste and add it to the vegetable stock till it thickens.
Add 1/4 th of this vegetable stock to the greens.
To the rest of the stock, add all the sauted vegetables and cook for another 2 minutes.
While serving, divide the stock with vegetables, in the soup bowls. Then add the greens with the stock on top of it, and serve it hot without mixing.

Mothakam

For approx. 30 mothakams

Ingredients:
For the dough:
Wheat flour 1 cup
water
Oil 1 tbsp
salt a pinch

For the filling:
Jaggery 1 cup
Grated coconut 1 cup
green Cardamom powder 1/2 tsp
ghee 1 tsp
water 1/4 cup

oil or ghee for frying

Method:
Take the wheat flour in a bowl, salt and mix well. Add enough water to knead into a tight dough and set aside for at least 30 minutes.
Take  a pan, add the 1/4th cup water to it. Add jaggery to it and allow it to melt.
Then add grated coconut and green cardamom powder to it and mix well.
Add ghee to it.
Keep in heat till the water is evaporated and the filling is not too sticky.

For the mothakams:
Divide the dough into 4-5  big balls. Make big, thin roti shapes out of it.
With a mold or a round lid cut out small, uniform rounds.
Place 1 tsp of filling into it and bring all the ends together to the top and seal it properly without any opening.
Keep oil in a pan for frying the mothakams.
Drop few of the mothakams in oil every time and fry it.
Drain out the excess oil in a kitchen towel and serve.

Note:
The filling shouldnot be too hot while making the mothakams. Let it cool for 15-20 minutes.
Do not over fill, the mothakams, chances of coming out is there while frying.
Do not cook the filling for a long time in flame. Cook it till there is no water.
Seal the mothakams properly and see to it that there are no holes in the dough which is used to make mothakams.