LEMON AND CORIANDER SOUP

LEMON AND CORIANDER SOUP

I like to supplement our dinners with soups from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.

Recently while lunching at the Bangalore Club we had Lemon and Coriander Soup as part of the Chinese Buffet and I liked it so much that on reaching home, I looked for recipes for this. Based on this search, I have adapted today's dish from the recipe for Lemon and Coriander Soup done in the Indian-Chinese style by one of my favourite cookery experts, the late Tarlaji Dalal.

The vegetable stock adds to the flavour of the soup while the cornflour and water mixture helps to thicken it.

Ingredients:

• Lemon Juice, 1 tbsp
• Coriander leaves, finely chopped, 1/4 cup
• Oil, 2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Onions, finely chopped,1/4 cup
• Cabbage, finely chopped, 1/4 cup
• Carrots, finely chopped, 1/4 cup
• Vegetable stock, 3 cups  # see note below for making vegetable stock
• Cornflour, 2 tsp 
• Salt, to taste

Method:

Prepare the vegetable stock ( as given below) and keep aside
Dissolve 2 tsp of cornflour in 2 tbsp of water and mix well to avoid forming of any lumps. Keep aside
In a pan, add oil and when it gets heated add the chopped garlic and chopped green chillies.
Saute on medium flame for a few seconds.
Next add the chopped onions and saute for a couple of minutes
Add the chopped cabbage and carrots and saute on medium flame for 1 minute
Now add the prepared vegetable stock, lemon juice, salt, and the mixture of cornflour and water
Mix well and cook on medium flame for 2-3 minutes
Lastly, add the chopped coriander leaves and mix well
Serve hot immediately.

# To prepare the vegetable stock : Simmer in water for about 20 minutes, 1/4 cup each of roughly chopped onion, cabbage, carrot, cauliflower. You may also add 2 tbsp of celery. Then obtain the stock by straining the mixture, retaining the liquid and discarding the boiled vegetables.

GHOSALE ALLE PIYAVA GHASHI (RIDGE GOURD CURRY)

GHOSALE ALLE PIYAVA GHASHI

This is a dish made of ridge gourd (ghosale), ginger (alle) and onions (piyav) contributed by my friend, Priya R Shenoy to the Konkani Khann Anik Jevan blog managed by my friend, Usha Bhat. You will find recipes for many Konkani dishes here.

In making this dish, please be aware that Ridge Gourd gets cooked very fast. Drizzling of coconut oil at the end enhances the taste of the dish.

Ingredients:

• Ghosale (Ridge Gourd), medium-sized, 1
• Onion, medium-sized, 1
• Ginger, 1 " piece
• Coconut Gratings, 1 cup
• Roasted Red Chillies, 6-9  
• Tamarind, a small piece
• Salt, to taste
• Fresh Coconut Oil, a little, to be drizzled at the end

Method:

Wash the ridge gourd, peel off the skin, and cut it into semi circles

Finely chop the onion and ginger 

In a pan, cook the ridge gourd, onion and ginger together adding sufficient water, and salt

In a mixer, grind the coconut gratings, roasted red chillies, and tamarind to a smooth paste using the required amount of water

When the mixture of ridge gourd, onion and ginger is cooked, add this ground paste to it and mix well
Check for the consistency and add water if required, and bring to a boil

Switch off the gas and lastly drizzle some fresh coconut oil on top

Serve hot with rice

BANDGOBHI ALU SABJI: GUEST POST BY SUDHA RAO

BANDGOBHI ALU SABJI: GUEST POST BY SUDHA RAO

As you might know, from time to time I invite friends to contribute their favourite recipes to this blog by way of a guest post. Today's Guest Post is from Sudha Rao who has shared her recipe for a satvik dish made of cabbage, (bandgobhi in Hindi), and potatoes ( alu in Hindi)

This is a dry dish which goes well with rotis. Recipe and picture: Courtesy Sudha Rao.

Ingredients:

• Cabbage, 1 lb or 450 grams
• Cloves, 2
• Cardamom, 1 or 2
• Cinnamon, 3" long
• Ghee or Vegetable Oil, 4 tbsp
• Potatoes, medium-sized, peeled and cubed, 4
• Ginger, freshly grated, 1 tbsp
• Cayenne Pepper, 1/2 tsp
• Turmeric, 1 tsp
• Tomatoes, medium-sized, cut into wedges, 4
• Salt, 1 and 1/2 tsp or to taste
• Sugar, 1/2 tsp
• Water, 2/3 cup or 150 ml

Method:

Wash the cabbage, shred it and let it drain
Grind cloves, cardamom, cinnamon into a fine powder and set aside
Heat 3 tbsp ghee or vegetable oil in a saucepan over moderate heat
Put the cubed potatoes in the saucepan and stir fry them till they are lightly browned
Remove from pan and keep them aside
Put the remaining tbsp of ghee or oil in the same saucepan and stir fry grated ginger, cayenne pepper and turmeric
Fry for a few second more
Add shredded cabbage and fry for 3-4 minutes stirring regularly to mix it with the spices and prevent scorching
Add the tomatoes, fried potatoes, salt, sugar, and water
Cover the pan and simmer over low heat till all the vegetables are tender
Before serving, sprinkle the powder ground from cloves, cardamom and cinnamon and mix gently
Serve hot

TENDLYA DHAVI KADI (IVY GOURD CURRY)

TENDLYA DHAVI KADI (IVY GOURD CURRY)

In our family, since we like ivy gourd we use them in a number of dishes. These are called Tendle in Konkani. It is called Tondekai in Kannada, Tindora in Hindi and Tendli/Tondli in Marathi.  You will find elsewhere in this blog the recipes for two of my favourite dishes made out of ivy gourd called Tendle Talasini and Tendle Bhuthi.

This recipe for another Konkani preparation made of ivy gourd called Tendlya Dhavi Kadi comes from my friend Jayashri Shenoy. This simple yet tasty dish has ivy gourd cooked in coconut masala to which we add curds.

Ingredients:

• Ivy Gourd (Tendle), 250 grams
• Udad Dal, (Split Black Gram ), 1 tbsp
• Chana Dal, (Split Chick Peas), 1 tbsp
• Cumin, (Jeera), 1 tbsp
• Coconut Gratings, 1/4 cup
• Green Chillies, 4
• Curds, 1/4 cup to 1/2 cup
• Salt, to taste
• Oil, 1 tsp,

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 2 tsp

Method:

Wash and cut the ivy gourd into long strips

In a vessel, cook the ivy gourd in sufficient water. When they are half cooked, add salt and cook till they are done. Take care not to over cook them. Keep aside.

Take a little oil in a kadai and roast the urad dal, chana dal and jeera separately and keep aside to cool.

Grind together coconut gratings, green chillies along with the roasted urad dal, chana dal and jeera in a mixer to a smooth paste using the required amount of water
Add this ground paste to the cooked ivy gourd,  mix well, add a little water to give it a curry like consistency and bring to a boil
Check for salt, add the curds, mix well and heat for a few minutes
The kadi is ready
Finally season the kadi with mustard seeds and curry leaves

Serve hot with rice

KADAI MUSHROOM

KADAI MUSHROOM

As I love mushrooms , I like to try out different recipes using them. There are so many dishes you can make with each being quite different from the other, like the Mushroom Pepper Fry and Hakka Mushrooms you will find elsewhere in this blog.

I recently tried out the recipe for Kadai Mushroom adapted from this YouTube video by Sanjeev Kapoor Khazana. The presenter was particularly impressive in explaining the recipe.

Today's recipe calls for the use of the distinctive kadai masala which is a characteristic feature of kadai cooking. The use of green, yellow and red capsicum enhances the visual appeal of the dish. In order to get the best out of the capsicum, please ensure that it remains crunchy and does not get overcooked.

Ingredients:

• Button Mushrooms, 200 grams
• Red, Green and Yellow Capsicum, diced, 1 and 1/2 cups
• Coriander Seeds, 1/2 tbsp
• Cumin Seeds, 1/2 tbsp
• Dried Red Chillies, 2
• Black Peppercorns, 6
• Dried Fenugreek Leaves (Kasuri Methi), 1/2 tbsp
• Oil, 1 tbsp
• Onion, sliced, small sized, 1
• Ginger Garlic Paste, 1/2 tbsp
• Green Chillies, finely chopped, 2
• Ginger, finely chopped, 1/2 " piece
• Tomato, small sized, chopped, 1
• Salt, to taste
• Garam Masala Powder, 1/2 tsp

Method: 

Wash and quarter the button mushrooms. 

Wash and dice the red, yellow and green capsicums. 

Slice the onion and chop the tomato

Heat a small non-stick pan, and on medium heat dry roast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns and roast them till you get a nice aroma. Keep aside to cool 

Once it is adequately cool, grind this to a coarse powder in a mixer taking care not to grind it too fine

Now dry roast the dried fenugreek leaves, crush it and and keep aside

In a thick-bottomed kadai, add oil and when it gets heated, add the sliced onion followed by the ginger garlic paste and saute on medium heat 

Next add the finely chopped green chillies and the chopped ginger 

Add the roasted and ground spice powder already prepared and saute for about 3-4 minutes on medium heat

Add the chopped tomato and salt, mix well and saute for about 5 minutes or till the oil separates

Add the diced capsicum and quartered mushrooms

Now add the crushed roasted dried fenugreek leaves and toss lightly 

Lastly, add garam masala powder, mix well and saute for 2-3 minutes

The kadai mushroom is ready and is best served hot with phulkas or rotis

POHA IDLIS

POHA IDLIS

With idlis and dosa being common items for breakfast for many South Indians, I am often asked, " Don't you get bored with the same dishes?" I always point out that in idlis and dosas alone there must be hundreds of varieties. For example, here in this blog you will find recipes for two very different types of idlis namely Urad Dal and Moong Dal Idlis and Mallige Idlis - apart from other types of idlis.

Yet another type of idli, is the Poha Idli  made using beaten rice which I have adapted from the recipe by one of my favourite Chefs, Tarlaji  Dalal. They come out to be very soft and melt in the mouth because of the addition of beaten rice or poha.

For those who may not be familiar, please note that idli rawa which is made out of rice is different from the normal semolina or rawa, which is made out of wheat. I usually buy the ready made Vijay Idli Rawa.

Ingredients:

• Rice Semolina (Idli Rava), 1 cup
• Beaten Rice, (Poha), Thick Variety, 1/4 cup
• Urad Dal ( Split Black Gram Dal), 1/4 cup
• Salt, to taste
• Oil, for greasing

Method:

Wash the idli rava and beaten rice (poha) and soak them in water for about 2 hours

Wash the urad dal thoroughly and similarly soak it in water for 2 hours

Drain the excess water from the idli rava and beaten rice 

Next grind them together in a blender to a smooth batter adding just the required amount of water
Transfer the batter to a large bowl 

Drain the excess water from the urad dal and in the blender grind this too to a smooth batter adding just the required amount of water

Mix the two batters, add salt and keep it for fermenting for 8-10 hours or overnight

Next morning, grease the idli moulds and pour the batter into each of the idli moulds

Steam them in a pressure cooker for about 10-12 minutes without adding the weight 

Once it cools, demould the idlis and serve hot with sambar or chutney of your choice

METHI PALAK PANEER SUBZI

METHI PALAK PANEER SUBZI

Fresh greens like Spinach and Fenugreek Leaves are great for our diet as they are rich in iron. Among my favourite recipes using these greens are Palak Paneer, and Methi Mutter Pasanda.

Today's blog post is about a dish which we had for lunch made with Fenugreek Leaves, (Methi), Spinach (Palak) and Cottage Cheese (Paneer) and goes well with naan or rotis. This recipe is adapted from Methi Palak Paneer Subzi by Nisha Madhulika.

Ingredients:

• Methi, (Fenugreek Leaves), 2 cups
• Palak, ( Spinach), 2 cups
• Paneer, 250 grams
• Oil, 2 tbsp
• Cumin Seeds,( Jeera), 1/2 tsp
• Asafoetida, (Hing), a pinch
• Green Chillies, finely chopped, 2
• Turmeric Powder, (Haldi) 1/4 tsp
• Coriander Powder, ( Dhania) 1 tsp
• Tomato, finely chopped, 1
• Red Chilli Powder, 1/4 tsp, or to taste
• Sugar, 1/2 tsp
• Salt, to taste

Method:

Wash the methi and palak leaves thoroughly, pat them dry, then chop them fine and keep aside 

Cut the paneer into cubes

In a non-stick pan, heat oil and once it is hot, add the paneer cubes

Lower the flame and shallow fry the paneer cubes till they become light brown and are lightly fried on both sides. Keep aside.

In the same pan, without adding any more oil, add cumin seeds and when they sizzle add the asafoetida, 

Keeping the flame low so that the spices don't get burnt, add the chopped green chillies, turmeric powder, coriander powder and finely chopped tomato 

Saute this for a while and add the chopped methi and palak

Add salt to taste

Add the red chilli powder and sugar

Mix the spices well and cook covered on medium flame for about 5 minutes

Once the methi and palak are cooked, add the shallow fried paneer cubes

Mix well and cook on low flame for about 2-3 minutes

Serve hot with rotis or naans.

MANGO PHIRNI

MANGO PHIRNI

It is the mango season and the time to enjoy the King of Fruits. Elsewhere in this blog you will find recipes for Aam Ka Lassi and Aamras.. Yesterday, I made Mango Phirni out of a few delicious Alphonso (also called Haphoos) mangoes we bought. Of course, we can use any variety of mango as long as they are sweet, but Alphono is the best.

As the day was hot, I decided to make a cool Mango Phirni, the recipe for which is adapted from the YouTube video by Master Chef Sanjeev Kapoor.

The amount of sugar used will depend on the sweetness of the mangoes. Some choose to make the phirni and add mango cubes, but I prefer to puree the mangoes for which generally two mangoes yield about 1 and 1/2 cups of puree.

Ingredients

• Ripe Alphonso Mangoes, 2
• Basmati Rice, 4 tbsp
• Full Fat Milk, 1 litre
• Sugar, 1/2 to 3/4  cups or to taste
• Pistachios, 8-10
• Almonds, 6-8
• Saffron, a few strands

Method:

Wash and soak the Basmati rice in water for about an hour. Keep aside.
Peel the ripe mangoes, chop them into pieces and blend them to a puree in a mixer. Keep aside.

Soak the pistachios and almonds in warm water for 5-10 minutes, drain, peel and finely slice them to be used for garnishing. Keep aside.
Grind the soaked rice with a little water to a coarse paste. Make sure the ground paste is coarse and not smooth.

Heat the full fat milk in a thick bottomed pan,

When it boils, gradually stir in the rice paste making sure that the rice paste does not get stuck at the bottom and get burnt

Cook this on medium flame, stirring continuously till the mixture thickens
When the milk and rice mixture thickens, add the sugar and keep stirring till the sugar dissolves

Take it off the flame and let it cool to room temperature

Now add the mango puree and mix well
Refrigerate until it is time to serve the phirni

Transfer for serving to earthen ware khulads, or ceramic bowls
If you are using khulads, soak them in water for about 10 minutes before use

Garnish the mango phirni with sliced pistachios, almonds, and saffron strands

Serve chilled

MUSHROOM SOUP

MUSHROOM SOUP

Soups are full of health benefits as described in this article by Rosie Schwartz , an eminent nutritionist from Canada.  Being fond of soups, we have them from time to time, especially with dinner more than lunch. They can be made with a wide variety of veggies so some of my favourite soups include Tomato and Carrot Soup, Red Pumpkin Soup, and Spinach Soup. 

Being quite partial towards mushrooms, I felt excited when I saw Quick Mushroom Soup from a cookery expert whom I admire so much, Nisha Madhulika and adapted this from her YouTube video.

Ingredients:

• Button Mushrooms, 200 gms
• Butter, 2 tbsp
• Fresh Coriander Leaves, finely chopped, 1-2 tbsp
• Cornflour, 2 tbsp
• Cream, 2 tbsp
• Onion, small-sized, 1
• Ginger Paste, 1/2 tsp
• Black Pepper, crushed, 1/4 tsp
• Juice of 1 Lemon, 
• Salt, to taste

Method:

Wash and clean the mushrooms and pat them dry with a clean cloth

Trim the stems and cut the mushroom into small pieces. Keep aside.

Finely chop the onion and keep aside

In a non-stick pan, heat the butter and when it gets hot, add the onion and saute till it becomes transparent

Add the ginger paste and saute

Next add the mushroom pieces and salt and mix well

Add the crushed black pepper and cook covered on low flame for about 3-4 minutes

Then open the lid and cook for another 2 minutes

Take it off the flame 

Remove 3/4 of the cooked mushrooms to a blender and leave the rest in the pan

Adding just the required amount of water, grind the cooked mushrooms in the blender

Next, transfer the ground mushrooms back to the pan 

Add 2 cups of water to the pan

Make a paste of the cornflour by adding a little water, taking care that there are no lumps

Add the cornflour paste to the mushrooms in the pan and mix well

Cook for about 2-3 minutes

Add 1 tbsp of cream (keeping the rest for garnishing), and mix well 

Add the finely chopped coriander leaves

Add the juice of the lemon and mix well 

Finally, garnish with the remaining cream

Serve hot.

MINT & LEMON JUICE

MINT & LEMON JUICE

This is the season for the "Cool and Tall Ones." One of the most refreshing beverages, I have come across, which I most heartily commend to you is this delightful mix of mint and lemon. I can guarantee you that this combination of the aromatic mint and the tangy lemon will leave you refreshed, and asking for more.

Like in any recipe, you can make your choices. Jaggery or sugar? I'll go with jaggery. Here's an article by Bhakti Satalkar, which you may like to read. Amount of sweetness? Vary the amount of jaggery/sugar, whichever you choose. Black salt/Ordinary salt? Black is preferred, but at a pinch there's no harm in using the regular salt. The proportion given is what I believe is best, but you can alter it if you want a more heady dosage of mint.

Ingredients:

• Fresh Mint Leaves, (Pudina) 1 and 1/2 cups,
• Jaggery, powdered, 10-12 tbsp, or as per taste
• Water, 1/2 cup
• Black Salt, (Kala Namak), 1/2 tsp
• Cumin, (Jeera) Powder, 1 tsp
• Lemon Juice, freshly squeezed, 3-4 tsp

Method:

Wash the fresh mint leaves
Grate /powder the jaggery
In a blender, add the fresh mint leaves and the powdered jaggery
Add water, black salt, cumin powder and freshly squeezed lemon juice
Blend this to a smooth paste
Using a strainer, strain the blended smooth paste to get the mint concentrate
Prepare a refreshing drink by adding 1/4 of the mint concentrate to 3/4 of water
Pour into tall glasses, mix well and serve chilled, topping your drink with ice cubes