CARROT & PEANUT SALAD

 CARROT & PEANUT SALAD

Today's recipe is for an easy to make yet tasty salad made with carrots and peanuts. This is a refreshing addition to the lunch menu for a summer day.

Carrots have numerous health benefits including having a wealth of anti-oxidants and being rich in beta-carotene,

Elsewhere in this blog, you will find other recipes made with carrots, such as:-

• Carrot Methi Pachadi
• Carrot Chutney
• Gajar ka Halwa
• Tomato and Carrot Soup

The addition of peanuts ( commonly called Groundnuts in India) adds to the crunch and the taste of today's salad.

Ingredients:-

• Carrots, 3 or about 250 gms
• Peanuts, 1/4 cup
• Small- sized Onion, 1 
• Green Chillies, 2
• Fresh Coconut Gratings, 2 tbsp
• Coriander Leaves, 2 tbsp
• Salt to taste
• Juice of 1/2 a Lemon 

Method:-

Wash, peel and grate the carrots

Dry roast the peanuts. Allow this to cool then de-skin the peanuts

Chop the onion 

Finely chop the green chillies and coriander leaves

In a bowl mix together the finely chopped onions, green chillies,  roasted and de-skinned peanuts and a little salt. Mix well. 

To this add the grated carrots, fresh coconut gratings, and chopped coriander leaves and mix well 

Check for salt and adjust as required

Lastly, sprinkle the juice of half a lemon on the salad

Transfer the Carrot and Peanut Salad to a serving bowl

BHINDI RAITA

BHINDI RAITA

In our Indian cooking, raitas are curd-based salad-like accompaniments usually served with different types of pulaos, and biriyanis. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita is made with Lady's Fingers/Okra, a commonly available vegetable that is called "Bhindi" in Hindi. This is an easy to make yet delicious raita. You can either deep fry the bhindi or shallow fry them as I have done.

For best results, choose lady's fingers that are tender. Also, make sure you use fresh curds for a better taste.

This recipe has been adapted from Bhindi Raita by Tarlaji Dalal.

Ingredients:-

• Bhindi (Lady's Fingers/Okra), 15
• Fresh Curds, whisked, 1 cup
• Jeera ( Cumin) Powder, 1/4 tsp
• Chilli Powder, 1/4 tsp
• Kala Namak (Black Salt),  1/4 tsp 
• Sugar, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:-

Wash the bhindi (lady's fingers/okra), pat them dry on a clean kitchen towel

Snip off both the ends of the bhindi and cut them into small roundels 

Heat oil in a thick-bottomed kadhai and shallow fry the bhindi on medium heat stirring occasionally until they turn slightly golden brown and become crisp

Remove from the kadhai and transfer to a plate

Sprinkle a little salt on the shallow fried bhindi, mix well and keep aside 

In a bowl, mix well together the whisked curds, jeera powder, chilli powder, black salt, sugar and salt to taste

In adding salt, remember you have already sprinkled a little on the bhindi earlier 

Finally, add the shallow fried bhindi to the mix of whisked curds and spices just before you serve the Bhindi Raita

CORN CUCUMBER PEANUT SALAD

CORN CUCUMBER PEANUT SALAD

Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup, Corn ki Subzi, and Palak & Corn Cutlets.  

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

Ingredients:-

• Sweet Corn Kernels, 1 cup, 
• Cucumber, chopped, 1/2 cup
• Peanuts, 2 tbsp
• Green Chillies, finely chopped, 2
• Lemon Juice, juice of 1/2 a lemon
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles

Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

MIXED VEGETABLE CLEAR SOUP

MIXED VEGETABLE CLEAR SOUP

In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes.  You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.

Ingredients:-

• Cauliflower, grated, 1/4 cup
• Carrot, finely chopped, 1/4 cup
• Cabbage, finely chopped, 1/4 cup
• Capsicum, finely chopped, 1/4 cup
• Tomatoes, finely chopped, 1/4 cup
• Garlic, finely chopped, 2 tsp * optional 
• Green Chillies, finely chopped, 1 tsp
• Ginger, finely chopped, 1 tsp
• Hot Water, 3 cups
• Freshly Ground Pepper, to taste
• Fresh Mint Leaves, finely chopped, 2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp
• Lemon Juice, 2 tsp 
• Salt, to taste
• Butter, 1 tsp

Method:-

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time 

Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well

Serve the Mixed Vegetable Clear Soup immediately

SWEET CORN & VEGETABLE SOUP

SWEET CORN &  VEGETABLE SOUP

In our house, winter time is soup time! Primarily because of the weather we prefer to have soups with dinner. Elsewhere in this blog, you will find recipes for different types of soup such as Lemon & Coriander Soup, Green Peas & Mint Soup, and Spinach Soup.

Today's recipe is for a soup made with sweet corn and vegetables like carrots, cauliflower and French beans. I would urge you to try this out for yourself. I am sure you will love it especially when it is piping hot while it is cold and windy outside.

It has been adapted from Sweet Corn & Vegetable Soup by Tarlaji Dalal and is part of her collection of Chinese Soups.

As you will see from the ingredients listed below, while most of the sweet corn is used in boiled form, some amount has to be lightly crushed after it has been boiled. This soup is served with chillies in vinegar which can be made quite easily.

Ingredients: 

• Sweet Corn Kernels,  boiled, 1 and 1/4 cups 
• Sweet Corn Kernels,  boiled and crushed, 1/4 cup 
• Carrots, 1/3 cup
• Cauliflower,  1/3 cup
• French Beans, 1/3 cup 
• Cornflour, 4 tbsp
• Butter, 1 tbsp
• Ginger, finely chopped, 1 tsp 
• Garlic, finely chopped, 1 and 1/2 tsp 
• Salt, to taste
• Pepper, to taste
• Chillies in Vinegar  - for serving with the soup

Method:

Wash the carrots, cauliflower and French Beans, finely chop them and boil them together in a pan in adequate water. Keep aside.

Pressure cook the sweet corn cobs in adequate water for 2 whistles and once they are cool enough to handle, remove the sweet corn kernels to get 1 and 1/2 cups. Out of this, lightly crush 1/4 cup of boiled sweet corn kernels and keep aside.

Heat the butter in a deep non-stick pan, and when the butter melts add the finely chopped ginger and garlic. Saute on medium flame for a few seconds or till it gives off a good aroma. 

To this add the boiled sweet corn kernels as well as the boiled and crushed sweet corn kernels and the finely chopped and boiled vegetables 

Mix well and cook on medium flame for 1 minute stirring continuously

Next add 4 cups of water , the prepared cornflour-water mixture, salt, and pepper and mix well

Cook on medium flame for 4-5 minutes stirring from time to time so that the cornflour does not get burnt at the bottom of the pan 

Serve hot immediately along with the chillies in vinegar

CABBAGE SALAD

CABBAGE SALAD

In my house, we make salads from time to time using a variety of vegetables. You will find therefore, elsewhere in this blog recipes for salads such as Sprouted Moong Salad, Radish and Tomato Salad,  and Crunchy Corn Salad.

Today's recipe adapted from Cabbage Salad by the noted cookery expert, Tarlaji Dalal is easy to make yet tasty.

For best results, use fresh cabbage so that you get a crunchy salad.

Ingredients:

• Cabbage, shredded, 2 cups
• Green Chillies,  1 or 2 depending on their size 
• Coriander Leaves, finely chopped, 2 tbsp

To Make the Salad Dressing:-

• Lemon Juice, 2 tsp
• Olive Oil, 1 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp
• Asafoetida, 1/8 tsp
• Black Salt, 1/4 tsp
• Powdered Sugar, 1 tsp
• Salt, to taste

Method:

Shred the cabbage and finely chop the green chillies and coriander leaves
Mix all the ingredients so listed to form the salad dressing
In a bowl, mix well together the shredded cabbage, finely chopped green chillies and coriander leaves along with the salad dressing

 Serve immediately.

CABBAGE KISMURI

CABBAGE KISMURI

In our Konkani cuisine we make different types of "kismuri" which is a kind of salad. Kismuri is typically served as an accompaniment to the main meal.

Elsewhere in this blog you will find recipes for Carrot Kismuri and Happola Kismuri.

Today's kismuri is made of cabbage and onions. I tried this out recently, inspired by my friend Sudha Kamath's post in a foodies group in which we are members.

For best results, use a tender cabbage and mix the kismuri just before you serve it.

I hope you will enjoy this as much as we did.

Ingredients:

• Cabbage, chopped, 2 cups
• Onion, medium sized, finely chopped, 1, 
• Fresh Coconut Gratings, 2 tbsp
• Roasted Byadgi Red Chilies, 2
• Tamarind, a small piece
• Coriander Seeds, 1/2 tsp 
• Salt, to taste
• Lime Juice, juice of 1/2 a lime

Method:

Wash the cabbage and pat it dry before chopping
Chop the cabbage and onion and keep aside
Grind together the coconut gratings, roasted red chillies, coriander seeds, and tamarind in a small mixer jar to a coarse masala without adding any water

Transfer this masala to a mixing  bowl and to this add salt, the chopped cabbage and onions

Mix thoroughly
Finally stir in the lime juice, mix once again and serve immediately.

SWEET CORN & CAPSICUM SOUP

SWEET CORN & CAPSICUM SOUP

As is often said, "Winter time is soup time." We make soups from time to time as they are tasty and
healthy too. Elsewhere in this blog you will find recipes for a variety of soups such as Beetroot Soup, Green Peas & Mint Soup, and Tomato & Carrot Soup.

This is a filling Mexican soup adapted from Sweet Corn & Capsicum Soup by one of my favourite cookery experts, Tarlaji Dalal. This soup was unique for me because of the smoky flavour of the roasted capsicum which was a delight, in combination with the innate sweetness of the corn.

If you wish to make it more spicy remember to add chilli sauce or tabasco sauce. We loved this soup and would recommend it to you.

Ingredients:

• Sweet Corn Kernels, boiled, 1 and 1/2 cups
• Capsicum, medium-sized, 1
• Oil, for brushing
• Milk, 1/2 cup
• Butter/ Oil, 1 tbsp
• Onions, finely chopped, 1/4 cup
• Cornflour, 1 tsp dissolved in 1/4 cup water *
• Salt, to taste
• Freshly ground Pepper Powder, to taste

Method:

Using a brush apply a little oil on the capsicum, then pierce it with a skewer or fork and lightly roast  the capsicum over a flame by turning it till the skin blackens evenly.

Place the roasted capsicum in a bowl of water and after it cools remove the skin by rubbing the capsicum with your fingers

Also remove the stem and seeds. Chop the capsicum finely and keep aside

In a mixer, grind together the sweet corn kernels, milk and 3/4 cup of water to a smooth paste. Keep aside

Heat the butter/oil in a kadhai, add the finely chopped onions and saute on medium flame for 1-2 minutes

Add the roasted and chopped capsicum, mix well and saute on medium flame for a couple of minutes

To this add the ground corn mixture, mix well and cook on medium flame for 1-2 minutes stirring from time to time

Add 1/2 cup of water and the prepared cornflour-water, mix well and cook on medium flame till the soup thickens stirring continuously as otherwise the soup may get burnt at the bottom

Add salt, mix well and cook on medium flame for 1-2 minutes stirring continuously

Lastly, add the freshly ground pepper powder, sauces as per taste, mix well and serve hot.

*Tip: Do not dissolve the cornflour in hot water as it will then form lumps
* Once you add the cornflour slurry, it is essential that you stir continuously

SWEET CORN CARROT KOSAMBARI

SWEET CORN CARROT KOSAMBARI

A " kosambari" is a kind of  light salad made with dals and some grated vegetables that is commonly prepared in South India, especially in Karnataka. Kosambaris are often made for festivals as they are easy to make, healthy and tasty. For example, here's the recipe for the popular Cucumber & Dal Kosambari.

Today we use Sweet Corn and Carrots, to prepare an easy to make yet another delicious kosambari.

Ingredients:

• Sweet Corn, 1 cob or 1 cup Sweet Corn Kernels
• Carrots, 2
• Green Chillies, finely chopped, 2-3
• Coconut Gratings, 1 to 1 and 1/2 tbsp
• Salt , to taste
• Lime juice, from 1/2  a lime
• Coriander Leaves, finely chopped, 1 tbsp

Method:

Pressure cook the sweet corn in salt water for 1 or 2 whistles. When the cooker cools, remove the boiled sweet corn kernels and keep aside

Wash, peel and scrape the carrots. Grate the carrots and keep aside

In a bowl mix together the boiled corn kernels, grated carrots, finely chopped green chillies, finely chopped coriander leaves, salt and coconut gratings.

Toss this till all the ingredients are well mixed

Now, add the lime juice and mix well once again
The sweet corn carrot kosambari is ready to be served

SWEET CORN SALAD

SWEET CORN SALAD

In our family, all of us are fond of Sweet Corn. As you know apart from being tasty, sweet corn has numerous health benefits. This can be consumed in many ways. We can eat it fresh off the cob, roasted and spiced with chilli powder, salt, and lime or make a soup, snack or side dish out of it. Elsewhere in this blog, you will find recipes for Sweet Corn & Spring Onion Soup, Corn Methi Pulao, and Palak & Corn Cutlets.

Today's recipe is for an easy to make Sweet Corn salad. The beauty of a salad is that you can tweak the ingredients to suit your tastes. For example, some may add chilli powder, pepper powder, vinegar, etc.

I have described how I make this salad and it works fine for me each and every time.

Ingredients:

• Sweet Corn, 1 corn cob
• Onion, finely chopped, 1/2 cup
• Tomato, chopped, 1/2 cup
• Green Chillies, finely chopped, 2
• Cucumber, chopped, 1/2 cup
• Chaat Masala, 1/2 tsp
• Sugar, a pinch
• Salt, to taste
• Fresh Juice, from 1/2 a lemon
• Coriander Leaves, chopped, 2 tbsp

Method:

Wash the corn cob and pressure cook in water with a little salt, for one whistle and allow it to cool

Once it is cool enough to handle, remove the corn kernels and transfer to a mixing bowl

Add all the other ingredients retaining some of the chopped coriander leaves for garnish
Mix well and lastly garnish with the remaining chopped coriander leaves

CURRY LEAVES RAITA

CURRY LEAVES RAITA

Did you know we could use the commonly available curry leaves ( Kadi Patta in Hindi, Karibevu in Kannada and Karbev in Konkani) to make a raita? A raita is a curd-based salad. As you would probably know, curry leaves also have numerous health benefits.

I made this as an accompaniment for Nimbehannu Chitranna (Lime Rice) and it tasted just great. It would go well with Kayi Sasive Chitranna , and Maavinkayi Chitranna ( Raw Mango Rice ) as well.

The recipe for this easy to make yet delicious raita was shared by my friend Sarojini Kini.

Ingredients:

• Curry Leaves, 2 sprigs, or 15-20 leaves
• Fresh Curds, 1 cup
• Cumin Seeds ( Jeera), 1/2 tsp
• Green Chilli, chopped, 1
• Red Chilli, 1 (broken into two)
• Salt, to taste
• Oil, 1 and 1/2 to 2 tsp

Method:

Wash the curry leaves and pat them dry

In a bowl, add salt to the curds, whisk the curds and keep aside

Heat oil in a kadahi and when it gets hot add the cumin seeds

When they sizzle, add the chopped green chilli, broken red chilli and the curry leaves

Saute till curry leaves become crisp 

Allow them to cool and once they cool crush it to a coarse powder

Add this crushed powder to the curds, check for salt, and mix well

Serve the Curry Leaves Raita as an accompaniment to the main meal

TOMATO & PANEER SOUP

TOMATO & PANEER SOUP

As we head into the winter, I make soups more often as they are healthy and nutritious. Elsewhere in this blog you will find recipes for Red Pumpkin Soup, Spinach Soup, and Carrot Soup.

I liked the combination of tomato and paneer (cottage cheese) in this recipe adapted from MasterChef Sanjeev Kapoor's book, "Simply Indian".

To save time, I made this soup using water but you could make vegetable stock and use it instead. A nice feature of this soup is that you get to eat the paneer cubes as you enjoy the soup.

Ingredients:

• Tomatoes, medium-sized, 5
• Paneer (Cottage Cheese), 100 gms
• Onion, medium-sized, 1
• Ginger, 1 " piece
• Garlic, 4 cloves
• Green Chillies, 2
• Tomato Ketchup, 4 tbsp
• Water, 4 cups
• Salt, to taste
• Pepper, crushed, 1/4 tsp
• Rice Powder, 1/2 tbsp
• Fresh Coriander Leaves, a few sprigs
• Oil, 2 tsp

Method:

Cut the paneer into small cubes and keep aside
Wash and chop the tomatoes.
Chop the onion
Peel, wash and chop ginger and garlic.
Wash and chop the green chillies and fresh coriander leaves.
Add 1/2 cup of water to 1/2 tbsp of Rice Powder to make a smooth paste, without any lumps. Keep aside.

Heat oil in a thick-bottomed pan and when it gets hot add the chopped onion. Saute on high flame till it becomes translucent
Add the chopped ginger and garlic and saute for a couple of minutes.
Add the chopped tomatoes, green chillies and saute for a minute
Next add the tomato ketchup, and water and bring the mixture to a boil
Let the mixture cool, then mash and strain it through a strainer
Puree the vegetables that remain and add it to the soup
Heat the soup on medium flame and allow it to simmer
Add the salt and crushed pepper and mix well
To this add the paneer cubes and the rice powder paste to thicken the soup
Cook for a minute on medium flame
Serve hot garnished with chopped fresh coriander leaves

SWEET CORN & SPRING ONION SOUP

SWEET CORN & SPRING ONION SOUP

With the weather being somewhat inclement in Bengaluru, many have taken to bed with bouts of cough, cold, fever and the like. We too had our share of cough and cold. During this time I made several soups to supplement our diet as they are both filling and healthy.

There are different types of soup. Some are rich and thick while others are light and clear. Elsewhere in this blog, you will find recipes for Spinach Soup, Beetroot Soup, Mushroom Soup, and Lemon & Coriander Soup. 

A few days ago I tried out another soup, adapted from Sweet Corn & Spring Onion Soup by MasterChef Tarlaji Dalal. It turned out to be excellent and we enjoyed this thick and rich soup. The spring onions proved to be the perfect foil for the sweet corn.

I hope you will enjoy this soup as much as we did.

Ingredients:

• Sweet Corn Kernels, 1 cup
• Spring Onion Whites, chopped, 1 cup
• Spring Onion Greens, chopped, 1/2 cup
• Garlic, finely chopped, 1 tsp
• Salt, to taste
• Black Pepper, freshly ground, to taste
• Oil, 1 tsp

Method:

In a mixer, blend together the sweet corn kernels with a cup of water to get a coarse mixture. Keep aside

Heat oil in a non-stick kadhai and when it gets hot add the chopped spring onion whites and chopped garlic

Saute on medium flame for 2-3 minutes

To this, add the ground mixture of corn and water, salt, and 2 cups of water

Mix well and cook on medium flame for 6-7 minutes, stirring from time to time

Next add the spring onion greens and the freshly ground black pepper

Mix well and cook on medium flame for 2 minutes again stirring from time to time

Serve hot

MOONGPHALI KI RAITA

MOONGPHALI KI RAITA

A raita is an accompaniment in Indian cuisine usually made with yogurt and served with pulaos, biryanis, or paranthas. It can be made using vegetables like cucumber, capsicum, tomatoes etc as also fruits such as pineapple. Often "boondi" made of besan ( chickpea flour) is added to the raita.

Elsewhere in this blog, you will find recipes for interesting raitas such as Pineapple Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita uses roasted peanuts ("Moongphali" in Hindi) and is garnished with mint leaves to give it a mild and subtle flavour of mint.

For best results, it is advisable to use fresh dahi or yogurt.

Ingredients:

• Moongphali (Peanuts), 1/3 cup
• Fresh Dahi (Yogurt), 1 cup 
• Mirchi (Chilli) Powder, 1/2 tsp
• Jeera (Cumin) Powder, 1/4 tsp
• Salt, to taste
• Pudina (Mint Leaves), a few for garnish, 

Method:

In a kadhai, dry roast the peanuts on medium/low flame stirring continuously so that they don't get burnt
Stir the peanuts till they begin to crackle and give off a nice aroma
Switch off the gas and allow it to cool
De-skin the roasted peanuts and keep aside a few which you will need later for garnish

Using a small mixer jar, pulse the remaining roasted peanuts to a coarse powder and keep aside

Pour the yogurt into a bowl, add 1/4 cup of water, add salt to taste, chilli powder and cumin powder. Mix well.

To this add the coarsely powdered roasted peanuts and mix again
Garnish with finely chopped mint leaves and a few roasted peanuts
Serve chilled

** Add water to the dahi as otherwise the raita will become too thick when you add the roasted peanut powder

MANGO & TOMATO SALSA

MANGO & TOMATO SALSA

A salsa, ( no, not the dance but the dish) is a kind of sauce or dip in Mexican cuisine. It can be served as a topping or a dip with nachos, chips and the like. It can also be used as a stand alone salad.

With mangoes available in plenty I was looking to make some new dishes that I had not made before.
I came across this attractive recipe and picture in Delish for Mango Tomato Salsa by author, chef and restaurateur, Deborah Schneider. I have tried this in Bengaluru, India using ingredients available at home, adapting the recipe to meet my tastes. Please note the mango and tomato should be firm yet ripe but definitely not over ripe,

Thanks to Deborah for this delicious, easy to put together salsa.

Ingredients:

• Large-sized Mango, 1 
• Medium-sized Tomato, 1
• Onions, chopped, 2 tbsp
• Green Chillies, chopped, 1-2
• Fresh Lime Juice, 1 tbsp
• Sugar, 1/2 tsp
• Vinegar, 1//2 tsp
• Coriander Leaves/Cilantro, finely chopped, 1 tbsp
• Mint Leaves, finely chopped, 2 tsp
• Salt, to taste
• Freshly Ground Pepper, to taste

Method:

Wash, peel and dice the mango

Wash and dice the tomato 

In a bowl, toss the mango, together with the tomato, onions and chillies

Stir in the lime juice and mix well
Add the sugar, vinegar, coriander leaves and mint leaves and toss well again
Add the salt and freshly ground pepper, mix well and serve at room temperature
or if you prefer it cold, keep in the refrigerator for a short while and serve chilled

BROCCOLI & ALMOND SOUP

BROCCOLI & ALMOND SOUP

We usually have soup as part of our dinners 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.

Today's soup is made up of two very healthy ingredients: broccoli and almonds. Here are 7 Health Benefits of Broccoli from an article in the Times of India. Likewise, almonds are described as being "heart-healthy" being rich in fibre, calcium and vitamins in this article in LiveScience,

This recipe is adapted from Broccoli and Almond Soup by the legendary Tarlaji Dalal in her collection of Protein Rich Recipes. This version does not call for the addition of butter or cream but yet it was delicious. I used coriander leaves in place of celery.

Ingredients:

• Broccoli Stalks, 1/2 cup
• Broccoli Florets, 1 cup
• Onions,  finely chopped, 1/4 cup
• Garlic, finely chopped, 1 tsp
• Coriander leaves, finely chopped, 1 tsp
• Salt, to taste
• Cornflour, 1/2 tsp 
• Milk, 1/2 cup 
• Freshly Ground Pepper, 1 tsp
• Almond Slivers, 1 tbsp + 2 tsp for garnish

Method:

Wash the broccoli and separate the florets from the stalk.
Finely chop the broccoli stalk and keep aside
Dissolve the cornflour in 1/2 cup of milk, making sure there are no lumps. Keep aside
Dry roast or microwave the almonds, make slivers and keep aside.
In a thick bottomed kadhai, heat 2 cups of water and first add the broccoli stalks as they take longer to cook than the florets
Cook the broccoli stalks on medium flame for 4-5 minutes

Add the broccoli florets, finely chopped onion, garlic, and coriander leaves
Add salt, mix well and cook for 5 minutes stirring from time to time

Once they are cooked, put off the gas and allow it to cool a little

When it is cooled, blend it till it is smooth in a mixer
Transfer the smooth broccoli mixture back to the kadhai,
Add the cornflour-milk mixture, mix well, add water if required to get the desired consistency. and cook on medium flame for 2 minutes stirring continuously. 

Add the pepper powder and 1 tbsp of roasted almond slivers, mix well and cook on medium flame for another 1 minute

Garnish with the remaining roasted almond slivers and serve hot

BEETROOT SOUP

BEETROOT SOUP

I try to make soups from time to time as they are both nutritious and healthy. Elsewhere in this blog, you will find recipes for Mushroom Soup, Spinach Soup, and Lemon & Coriander Soup.

The recipe I share today is for Beetroot Soup which I particularly like as beetroots have many health benefits. The use of other vegetables in this soup makes it that much more nutritious too.

If you wish you can enhance the taste of the soup by adding fresh cream.

Ingredients:

• Beetroot, large-sized, 1
• Onion, 1,  
• Garlic Cloves, grated, 2
• Oil, 2 tsp
• Carrot, 1  
• Potato, medium-sized, 1 
• Tomato, medium-sized, 1 
• Salt, to taste
• Pepper Powder, 1/4 tsp or to taste
• Juice of 1/2 a Lemon 
• Mint leaves, for garnish

Method:

Wash, peel and cut the beetroot, onion, carrot, potato, and tomato into small pieces

Heat oil in a cooker, add the chopped onion and grated garlic and saute on medium flame for a couple of minutes 

Next add the chopped beetroot, carrot, and potato and saute on medium flame for 2-3 minutes

Then add the chopped tomato and saute for another couple of minutes till they become soft

Pressure cook these vegetables by adding 2 and 1/2 cups of water for 3-4 whistles

Allow the cooker to cool completely
Transfer the contents to a mixer and blend till smooth
Pour the soup into a pan
Adjust the consistency of the soup by adding water, if required
Add salt, pepper powder, and lemon juice
Mix well and cook on medium flame for 2-3 minutes 

Garnish with mint leaves

Serve hot

PALAK SHORBA

PALAK SHORBA

Now that the winter days are upon us, we feel particularly in need of something warm and nutritious in the evenings. A shorba meets this need admirably. This is a thick soup whose origins come from the Middle East as "Shurbah" is the Arabic word for soup. Elsewhere in this blog, you will find recipes for Matar ka Shorba (Peas Shorba), and Red Pumpkin Soup.

Today's recipe is adapted from Palak Shorba by one of my favourite cookery experts, Tarlaji Dalal. I used oil instead of the recommended ghee. The quantity is perfect for a family of four. I loved the minty taste of the shorba which was supplemented by the garlic seasoning and the final garnish of ginger juliennes.

Ingredients:

• Palak (Spinach), chopped, 4  cups
• Pudhina (Mint Leaves), 2 tbsp
• Green Chillies, 2-3
• Milk, 1 cup
• Salt, to taste
• Lemon Juice, 1 tsp
• Kalimirch (Black Pepper), freshly ground, 1 tsp
• Oil, 1 tbsp
• Garlic, 1 tbsp
• Ginger Juliennes, for garnish, 1 tbsp

Method:

Wash the palak and mint leaves thoroughly in several changes of water

Chop the palak and keep aside
Lightly crush the garlic and keep aside
In a pan, boil 2 cups of water. Add the chopped palak and cook it for 3-4 minutes. Drain the water and keep the cooked palak aside to cool
In a blender, grind together the palak, mint leaves, and green chillies, to a smooth puree.
Transfer the puree to a pan, add 1 cup of milk, and 1 and 1/2 cups of water and bring to boil
Now add salt, as required, black pepper powder, and lemon juice.
Mix well and let it simmer for 1-2 minutes
In a small pan, heat oil and when it is hot add the crushed garlic
Saute till the garlic gives off a good aroma and turns golden
Add the garlic seasoning to the palak shorba
Mix well and let it simmer for 2-3 minutes
Finally, garnish with ginger juliennes
Serve hot

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.

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.