It’s been a while since I made some soup, have been waiting to try this one but I just seemed to be missing some or the other ingredients.
Today finally made this hearty wholesome soup. Perfect for someone on a diet or wanting to stick to a healthy diet. It’s a meal by itself and pairing it with some warm bread will have your dinner sorted.
INGREDIENTS 4 tomatoes 1 onion 8 garlic 1 potato 1/4 cup cabbage 1/2 carrot 1/4 cup macaroni 2 tbsp celery (optional) 2 tsp fresh basil (optional) Salt 4 cups water 1 tbsp mixed Italian herbs Juice of half a lime Olive oil
Boil tomatoes till the skin splits. Peel the skin and puree the tomatoes.
Finely dice the onion, garlic, potato, cabbage, celery and carrot.
Saute the onion and garlic in some olive oil till pink.
Add the carrots and potatoes and sautee for a few minutes.
Add the cabbage and celery and sautee for a few minutes.
Add the tomato paste, water and macaroni and bring it to a boil.
Add salt, seasoning and pepper (optional) and cook covered on a sim.
Once the macaroni and veggies are cooked but still have a bite to them squeeze some lime and adjust seasoning.
This year, we did not keep Ganpati due to certain personal reasons and I was missing the festivities big time. Every year mom makes the chana dal sabudana payasam but this year since I was doing all the cooking, decided to try the vermicelli one which we call Semai Da payasa.
I have never liked kheer much and usually refuse when offered but in the past couple of years have started loving the one made by my friend Alifya. I specifically made this version because of that. Enjoyed it to the core
1.5 cup fine vermicelli 1.5 cup full fat milk (boiled and cooled) 1 cup sugar 1/4 cup ghee Handful slivered almonds Handful chopped pistachios 1 tsp cardamom powder Pinch of saffron soaked in few tsps of warm milk
Roast the vermicelli in ghee till it gets a nice golden colour. Ensure its even so use a big vessel ot roast in batches.
Add the almonds and pistachios towards the end of the roasting session and fry them off well. U can add other nuts or died fruit too.
Warm the milk and add the sugar and elaichi allowing it to dissolve. Adjust the sugar as per taste. U can add little at a time to adjust the sweetness as per your preference.
Add this sweet milk to the vermicelli and mix gently. Allow to cook till you see the ghee float on top.
Add the saffron and give it a mix. Adjust consistency by adding more milk if too thick.
I normally make bhindi just 2-3 ways – Stuffed with masala, simple sautee masala with potatoes or a South Indian curry style. I like my bhindi cooked well, no soft mushy ones for me.
My daughter was after my life to make geeli bhindi as her friend used to get to school. I would just roll my eyes at her request till I finally gave in. I remembered a video shared in our foodie group and hunted it down, it was from a channel called Shane E Delhi and decided to make an adaptation.
I wanted to pair it was a nice roti or naan and made this soft naan under the guidance of Ameya. Quite a good combination and approved by the geeli bhindi lovers. Yes I ate it without rolling my eyes and that says a lot.
I love hoarding crockery and when I finally got some new ones after a long time, I was waiting for an occasion to showcase them.
We are vegetarian for 13 days as my Dad passed away recently and I keep trying to keep the food interesting for the kids. Searched for a new Paneer recipe and found and interesting video by Chef Sanjyot Keer.
The final dish Paneer Lasooni was lapped away happily by all at home. Definite add on in my menu.
I love medu vadas especially the ones my mom makes. I can easily gobble down 6-8 and sometimes 10 of them (they are pretty big in size). If I stayed over at mom’s place I would ask her to make these for Breakfast the next day. Piping hot vadas and no one to disturb me while I gobble it up, Pure Bliss.
Since the lockdown, I missed my mom’s vadas. I asked her the recipe when a friend wanted it and got amazing feedback for it. Then another friend tried it and said they were too good. I was like, I think it’s about time I make it. And I did and I can’t tell u what a disaster it was. Not once but twice, total flop.
My mom was very ill for a while so I brought her to stay with me for a few months. With god’s grace, she is better now and yesterday when she told me let’s make vada I jumped with joy. She sat on a stool in the kitchen while I got to work. Every step there was a rigid quality check and she managed to guide me through these amazing beauties. I just wish I had made more as got to eat only 4 this time. Super thrilled.
INGREDIENTS 1.5 Cup urad dal Salt 4-5 green chillies 2″ pc ginger 1/4 cup water (appx) Chopped coriander Chopped karipata Oil for frying
Soak the dal overnight or minimum for 2 – 3 hours.
First in the grinder (try to use the small jar) put chillies and ginger and salt.
Put about 2 fist fulls of soaked urad dal grind to smooth paste without water. If needed add a tbsp of water at a time for each round. Avoid water if possible.
Take it out then grind the urad dal in batches of 2 fist fulls. You need to make a smooth paste without any grains. Try to use as little water as possible else the batter wil be difficult to shape.
Remove it in a vessel add chopped karipatta, coriander leaves. Adjust seasoning. Mix well and keep a side for 15 mts.
Heat oil on medium flame.
Wet your palms and take a bit of the dough. Transfer from palm to palm in such a way till u get a roundish ball. Indent the center with your finger to make a hole.
Drop into the hot oil and fry on medium heat. Keep the flame constant and fry till golden brown.
Enjoy with chatni. Makes 14-15 vadas (size as shown in pic)