HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
HOT AND SOUR SOUP
Steps:
- Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
- In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
- Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
- Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately
Nutrition Facts : Calories 127.9 calorie, Fat 6.5 grams, SaturatedFat 0.97 grams, Carbohydrate 6.3 grams, Fiber 0.71 grams
TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER
Provided by Ming Tsai
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
- Preheat a fryer to 400 degrees F.
- In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.
HOT AND SOUR SOUP - EASY VERSION
This is a very simple and quick version of a hot and sour soup. It contains many less ingredients than a traditional hot and sour soup, but is great nevertheless.
Provided by Just Call Me Martha
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, tomato juice, soya sauce, bamboo shoots, mushrooms, red pepper, hot pepper sauce and pepper flakes.
- Bring to boil, reduce heat and simmer uncovered for 10 minutes.
- Add vinegar, green onion and chicken.
- Simmer for 1 minute longer.
- Combine cornstarch with 1/4 cup water; mix well and stir into soup.
- Simmer until mixture is slightly thickened.
- Slowly add beaten egg in a continuous stream while soup is boiling.
- Continue stirring until egg is cooked and looks like threads throughout the soup.
- Serve.
EASY HOT AND SOUR SOUP
After scouring most of the well known food web sites for an 'easy' hot and sour soup, I found this one. It also got over 50 great reviews. I'm posting it here for safe-keeping. For the purists out there, this hot and sour soup may not be 'authentic', but 'french fries' aren't French either.
Provided by arroz241_11561377
Categories Clear Soup
Time 35m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2 qt saucepan. Add soy sauce, chili paste, shredded meat and mushrooms. Simmer for 5 minutes.
- Add white pepper, vinegar, bamboo shoots and Tofu. Simmer 5 minutes.
- Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes.
- Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg.
- After 30 seconds add green onion and sesame oil, stir well and remove from heat. Serve hot.
- Note: Chili paste, vinegar and sesame oil can be adjusted to taste. Can also use mushrooms of choice, or whatever is available. The original recipe calls for 'garlic chili paste', but 'Food's' computer would not recognize that.
Nutrition Facts : Calories 82.4, Fat 3, SaturatedFat 0.8, Cholesterol 35.4, Sodium 1020.7, Carbohydrate 5, Fiber 0.6, Sugar 1.3, Protein 8.4
EASY HOT AND SOUR SOUP
Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.
Provided by Miraklegirl
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze all excess water from mushrooms and discard hard stalks.
- Thinly shred the mushrooms, chicken, tofu and bamboo.
- Bring the stock to a boil in a wok and add the shredded ingredients.
- Bring back to a boil and simmer for about 1 minute.
- Add seasonings to taste and bring back to the boil once more.
- Thicken with cornstarch paste.
Nutrition Facts : Calories 121.7, Fat 4.5, SaturatedFat 1.2, Cholesterol 17.4, Sodium 479.2, Carbohydrate 11.2, Fiber 0.9, Sugar 3.7, Protein 8.2
HOT AND SOUR SOUP (BETTY FOO; HUNAN RESTAURANT)
This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ...
Provided by Gandalf The White
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Clean the dried day lilies, soak them in warm water for about 20 minutes.
- Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise.
- Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash!
- Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.
- Cook the pork for 3-4 minutes, until the broth comes to a boil again.
- Add the tofu, mushroom pieces, bamboo shoots, and day lilies.
- Let the pot return to a boil, then reduce heat to maintain a low boil.
- Add the soy sauce, spices, vinegar, salt and sugar.
- Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the "sour" and salt for balance.
- Mix the corn starch and water to create a paste for thickening.
- Add the corn starch mixture slowly, stirring constantly.
- Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.
- Turn off the heat.
- Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.
- Comments on ingredients & substitutions:.
- Dried lily pods and wood ears (also called "tree ears", "black fungus" or "Hu Bei") available in most oriental markets.
- Chicken stock -- use home made or a low sodium canned variety. For Vegetarians use a Vegetarian Chicken stock or a Vegetable Stock.
- Pork -- For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos.
- Soy sauce -- Betty uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste.
- Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the strongest taste; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) or add extraneous flavors.
- Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.
- Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.
Nutrition Facts : Calories 198.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 93, Sodium 3726.8, Carbohydrate 11.2, Fiber 1.7, Sugar 3.4, Protein 19.7
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
SIMPLE HOT AND SOUR SOUP
This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
- Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
- Mix vinegar and white pepper together in a bowl.
- Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
- Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
- Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 19.4 g, Cholesterol 101.1 mg, Fat 8 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.2 g, Sodium 573.5 mg, Sugar 2.2 g
HOT AND SOUR SOUP
This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!
Provided by nutdoc
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
- Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
- bring back to a simmer and pour the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
Nutrition Facts : Calories 162.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 85.4, Sodium 610.8, Carbohydrate 15.1, Fiber 2.2, Sugar 3.7, Protein 12.8
More about "simple hot and sour soup recipes"
EASY HOT AND SOUR SOUP - RECIPE | COOKS.COM
From cooks.com
CHINESE HOT AND SOUR SOUP 酸辣湯 – HOW TO MAKE IN 4 SIMPLE STEPS
From tasteasianfood.com
HOT AND SOUR MEATBALL SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR SOUP - GIMME SOME OVEN
From gimmesomeoven.com
HOT AND SOUR SOUP - JO COOKS
From jocooks.com
BEST EASY HOT AND SOUR SOUP WITH SHANGHAI NOODLES RECIPES ...
From foodnetwork.ca
HOT-AND-SOUR SOUP | FOOD & WINE
From foodandwine.com
EASY HOT AND SOUR SOUP (酸辣湯) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
HOT AND SOUR SOUP RECIPE - NDTV FOOD
From food.ndtv.com
HOT AND SOUR SOUP RECIPES - EASY KRAFT RECIPES
From easykraftrecipe.com
HOT AND SOUR SOUP (READY IN 20 MINUTES!) - LITTLE SPOON FARM
From littlespoonfarm.com
HOT AND SOUR SOUP: JUST LIKE THE RESTAURANTS MAKE IT - …
From thewoksoflife.com
HOW TO MAKE TOM YUM GOONG | AUTHENTIC THAI HOT AND SOUR SOUP
From tasteofhome.com
QUICK HOT AND SOUR NOODLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
HOT AND SOUR SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
QUICK AND EASY CHINESE HOT AND SOUR SOUP - CLOSET COOKING
From closetcooking.com
EASY HOT AND SOUR SOUP - DAMN DELICIOUS
From damndelicious.net
HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
From chinasichuanfood.com
HOT & SOUR SOUP #HOT #SOUR #SOUP #RECIPE #FOOD #COOK # ...
From tiktok.com
HOT AND SOUR SOUP (CHINESE) - RECIPES ARE SIMPLE
From recipesaresimple.com
HOT AND SOUR SOUP RECIPE - RESTAURANT STYLE EASY HOT AND ...
From foodviva.com
INSTANT POT HOT & SOUR SOUP | RECIPE | HOT AND SOUR SOUP ...
From pinterest.com
HOT & SOUR SOUP | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
AUTHENTIC HOT AND SOUR SOUP (酸辣汤) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
HOT AND SOUR SOUP PAKISTANI FOOD RECIPE - PAKISTANI CHEFS
From pakistanichefs.com
HOT & SOUR NOODLE SOUP - FOOD FUSION
From foodfusion.com
TOMATO SOUR NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR SOUP DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
KETO HOT AND SOUR SOUP WITH TOFU - EASY LOW CARB SOUP
From stylishcravings.com
HOT AND SOUR SOUP | RECIPETIN EATS
From recipetineats.com
HOT AND SOUR SOUP (THE EASIEST RECIPE EVER) - RASA MALAYSIA
From rasamalaysia.com
HOT AND SOUR SOUP - MAKE IT YOURSELF WITH THIS EASY SOUP ...
From cookingnook.com
HOT AND SOUR SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT-AND-SOUR SOUP RECIPE - JOANNE CHANG | FOOD & WINE
From foodandwine.com
HOT AND SOUR SOUP | SPICY VEG HOT N SOUR SOUP » DASSANA'S ...
From vegrecipesofindia.com
You'll also love