Carrot Ginger Soup 

Hello Everyone,

I know that I have been missing from action for some time now. There is one thing after another that is keeping me busy. My new work (Not new anymore, its been an Year now, time flies fast for sure), my brother's Marriage, My Dads' 60th Birthday celebration etc. Anyway, I hope that I am regular from now on.

During this period, lot of you wrote to me to check if everything was fine with me, thank you so much for your Love and Support. Thank you for visiting my page even though I did not post any recipe for couple of months,

Lets start with a simple, healthy and refreshing recipe today. I m sure by now, you would have figured out that I am not a great Soup Person, actually I LOVE THEM, its just that I don't make them. I usually buy hem from Restaurants or ready to Cook packs. This is one recipe I saw on TV and immediately decided to make as I had all ingredients in my kitchen.ALl the ingredients it needs is Carrot and Ginger, Yeah its that simple.

Ingredients

Carrots - 2 (Medium, Peeled and Chopped)
Onion - 1 (Small, Chopped)
Oil - 1 Teaspoon (I used Olive Oil)
Ginger - 1 Inch Piece ( Peeled and Grated)
Vegetable Stock - 3-4 Cups ( I used Homemade Stock, You can use Stock Tablets)
Pepper and Salt - To Taste

Method

• Heat the oil in a pot, then add the onion and gnger and saute till the onion is done.
• Then add the carrots and saute for around 2-3 minutes.
• Add some salt and the stock and mix it well.
• Cover it with a Lid and allow it t simmer for 20-30 minutes or till the Carrots are mushy.
• Once it is done switch off the flame and allow it to cool down.
• Blend the mixture in a Food Processor or blender.
• Season it with some Pepper and Salt and Enjoy your Warm Soup.

Note: I usually prepare about 2 litres of Vegetable over the weekend and freeze it for  week and add them to my Gravies, Curries etc. I will write a post on Making and storing them soon!. 

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

Ingredients

• Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
• Oil – 1 Teaspoon
• Garlic – 2+2 Pods (Peeled and Crushed)
• Mustard Seeds – ½ teaspoon
• Dry Red Chilly – 1
• Curry leaves – 4 (Finely Chopped)
• Cumin Seeds – ½ Teaspoon
• Pepper Corns – ½ Teaspoon
• Coriander Leaves – Few Sprigs (Finely Chopped)
• Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
• Tuermeric Powder – A generous pinch.
• Salt – To taste
• Sugar – ¼ Teaspoon
• Asafoetida or Hing – A generous Pinch

 Method

• In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
• Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
• Add salt and cook till the Tomatoes are completely done and become mushy.
• If you want to save some cooking time, you can also grind Tomato and Add and cook it.
• Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
• Once the oil is heated, add the Mustard seeds and allow them to splutter.
• Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
• Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Lunch (Brunch) Recipe 15 - Whole Wheat Buns, Pumpkin soup, Cucumber Raita and Broccoli -Channa Tikki 

It is been a long time since I posted a Lunch menu, so thought of posting one, however this is not a Lunch menu, but a Brunch menu.

Click on the links below for the recipes:

• Pumpkin Soup
• Broccoli - Channa Tikki 
• Whole Wheat Buns
• Cucumber Raita (I have used both Cucumber and Onion in this recipe)

Pumpkin Soup

I have actually seen a lot of baking recipes which has Pumpkin Puree,however I have always stayed away from them as I was not sure if I would like it.

One evening, during a chit chat with my mom, we were discussing about cooking shows of TV and she shared this recipe with me that was said in some TV show. When I questioned her about How she thiks it will taste, she said I am sure it will taste Great.I also referred here.

So I got a little confidence from her words so tried my hands on this pumpkin soup and my verdict It was AWWWWWWWEEEEEEEEEsome...

Recipes with Pumpkin Puree, here I come.

Ingredients
Yellow Pumpkin - 300 Grams (I washed the Pumpkin, removed the seeds and used it  with skin)
Yellow Moong Dal - 1/4 Cup (Washed and Soaked in a cup of water)
Green Bell Pepper - 1/4 Cup (Optional)
Potato - 1 (Cubed Optional)
Oil - 1 Tablespoon (I used Olive Oil)
Salt and Pepper
Asafoetida - A pinch
Almonds - 3 (Sliced - Optional)

Method


In a pressure cooker, Add a Tablespoon and Asafoetida. Immediately add the veggies and saute for 5-8 minutes. Then add the soaked Yellow moong dal with the water and saute for minute.

Add enough water and cook it for 3 whistles on low flame.

Allow to the steam to go naturally.

Once it is cooled, blend the Vegetable and Dal in a blender.

Pour the Puree back to the pressure cooker and add Salt and Pepper to match your taste. You can also add water as per the consistency you want.

Tomato Soup

I love Home made soups. I think Soups are very much comforting and you feel so good after a good Bowl of Soup.

This recipe is to make the most famous Tomato Soup.

Ingredients

Tomato - 1 (Big, Chopped)
Onion - 1 (Medium, Chopped)
Green Bell Pepper - 1 (Medium, Chopped- Optional)
Potato - 1 (Medium, chopped - Optional)
Olive Oil - 1 Teaspoon
Black Pepper Powder - 1 Tablespoon or to taste
Butter - 2 Tablespoon
Maida - 1 Tablespoon
Salt

Method

In a pressure cooker, add a tablespoon of Olive Oil and saute all the vegetables for 5 minutes. Then Pour water to cover the vegetables.

Cook it for 2 whistles on a medium flame and then allow the steam to go down naturally.

Then strain the veggies and water. Preserve the water. Take the cooked vegetables to a blender and make a puree.

If you want you can strain the Puree, but I did not do it.

Now In the same pressure cooker, add 2 Tablespoon of butter and Maida and Saute for 5 minutes or till the raw flavor of Maida is gone. Now switch off the stove and add the Tomato Puree into it little by little and mix it well without any lumps.

Use the Preserved water to adjust it to the required consistency.

Now Put the cooker back on the stove and cook till it begins to Boil.

Add Salt and Black pepper to taste and serve with Foccaccia or Pav.

Notes

If you don't want, you can skip the butter and Maida step completely.

Sprouts Salad

 I am not a great fan of salads,however I love this. It is packed with vitamins and lovely flavour of olive oil and walnut.

Ingredients

Green Moong Dhall - 1 Cup
Vegetables of your choice - 1 cup (I have used Carrot,Cucumber)
Walnut - 2 Kernels
Apricot - 1 (Finely Chopped)
Olive oil - 1 Teaspon
Black pepper,Salt and chilli Flakes  - To taste.

Method

In a mixing bowl, add olive oil,black pepper,chilly flakes,salt and mix well. To this add Green Moong dhall,Vegetables,walnut and apricot and toss well.

Healthy,tasty Salad is ready.

Buttermilk (North Indian Style)

These days my lunch bag is not complete without a tall glass of Buttermilk. It cools off your body from the heat. I make this buttermilk on a daily basis and keep it always in the refrigerator.

It is easy,quick and can be made in a jiffy.

A big thanks to my MIL for buying me this Bigggggg Glass...

Ingredients

Curd - 1 cup
Cold water - 1.5 Cups
Jeera powder - 1 Teaspoon
Hing -  a pinch
Salt - To taste
Chat Masala (Optional)

Method

Whisk the curd well using a Hand blender or whisk. Add salt,hing,Jeera powder and Chat masala.
Serve Cold. 

Watermelon Cooler

Chennai is hot,hottest and hotter already, Being a chennaite,even  I feel the heat is unbearable. I was telling my hubby today, I am not hungry but continuously feeling thirsty and was drinking liters and liters of water.

In next few minutes, hubby came with a big Jar of Water Melon Juice,

Oh god, what a relief!!!

It quenched my thirst within minutes and I felt refreshed. It is a must have for Chennai Summer.

I know all of you would know how to make Watermelon Juice, still thought to post as I liked the pic.

Ingredients:

Watermelon - Cut and Diced
Sugar - Little to enhance the taste (Optional)

Method:

Run the watermelon with sugar in the juicer for few minutes. Than strain it with a small eye strainer and drink.

So easy right. But it tastes heavenly.

Note:

• You can add ginger/Mint leaves to it. It brings a refreshing feel to this juice.