Chunky Herb Dumpling Soup and A Light Spanish Omelete

The cold wave has officially arrived as predicted by our meteorologists (it is -18 C outside). Yesterday morning, I couldn't believe the blaring head lines @ cnn, " Frigid Temperatures measured in Florida". When the sunny state of US is freezing, I had no hopes of getting out this weekend. We have stocked up our fridge and are hiding under a soft quilt all day long! Now don't you agree with me when I say, "Days like these are mandatory 'family time' days"?

I love the idea of a hot soup during cold winter nights. Since soups are never filling, I loved the idea of a few dumplings afloat on the soup. Hence, I reincarnated an appetizer into a filling, yet light, main course.

I love Spanish omelets, but they get too heavy with chunky potatoes in it. I so fondly remember my Spanish roommate, Lourdes, making it for me one Sunday! I grated the potatoes finely and added them to my omelet. It was the perfect delectable dinner I could rig up in half hour.

This soup goes to  Usha's healthy inspirations- soup event.  

Chunky Herb Dumpling Soup:-

Ingredients:-

1 tbl spn of oil
1 onion chopped
2 large garlic pods grated
3 cups of vegetable stock
3 large tomatoes blached and pureed
4 basil leaves chopped finely
salt to taste
pepper to taste

For the dumpling:-
1/2 cup of Self raising flour
1/2 onion slit thin
1 tbl spn coriander leaves chopped
1 tsp of red chilli powder
1 tsp of roasted cumin powder
1 tsp of coriander powder
3 tbl spn of milk (optional)-you may replace it with water
salt to taste

Method:-
In a large sauce pan, heat the oil.
Add onions and garlic and fry well.
Add the stock, basil leaves and tomato puree. Bring it to boil.
Reduce heat and simmer, covered for 5 minutes.
Mix the ingredients for dumplings and make small balls.
Fry them in an appan/puff pancake pan. The below is my manchurian pic, but it is quite similar.
Add them in the soup and simmer for 10 minutes.
Serve hot.

Spanish Omelet:-

Ingredients:-
2 large eggs
1 potato grated
1 shallot chopped
pepper to taste
salt to taste
1 tbl spn of butter/oil (reduce if needed)

Method:-
Whisk the eggs till frothy.
Add the rest of the ingredients and mix well.
Heat oil in a pan and pour the egg mixture.
Cook both sides till well done and potatoes start getting golden brown in medium flame.
Serve hot.