CARROT SOUP WITH A TWIST

I have not been able to write for last few days as I was extremely busy completing food orders for the weddings. I was also down with fever , accompanied with usual body-ache , chill running down my body and complete loss of appetite.Yesterday when my maid asked me what I wanted to eat, I immediately said-NOTHING.She suggested -गाजर का सौप पी लीजिये. Somehow appealed to me and I told her to make carrot soup with slight twist.To my delight, this recipe turned out to be very interesting and fulfilling. 

CARROT SOUP WITH BELL PEPPER SALSA

                                                            

INGREDIENTS

1. Carrots , peeled and diced-2no
2. Onion, diced- 1no.
3. Ginger, chopped- 1 inch piece
4. Garlic, 2 cloves
5. Olive oil-1tbsp
6. Bay leaf-1no
7. Vegetable stock/water-3cups
8. Lemon-1/2
9. Lemon rind-a small pinch 
10. Parsley sprig- to garnish
11. Ginger powder- a pinch( optional)
12. Olive oil, to drizzle( optional) -2tsp
13. Salt and pepper to taste

For Salsa

1. Red bell pepper, finely chopped-2tbsp
2. Yellow bell pepper, finely chopped-2tbsp
3. Green bell pepper, finely chopped-2 tbsp
4. Fresh basil leaves, finely chopped- 5-6 leaves 
5. Salt to taste

METHOD 

1. Heat olive oil in a sauce pan. Add onion,carrots, ginger and garlic. Saute till onions turn translucent. Take care that vegetables do not change colour.
2. Add stock/water, bay leaf and simmer till vegetables soften.
3. Cool the mixture and the liquidise.Strain and again heat it. Add salt, pepper and pinch of lemon rind.
4. Mix all ingredients for salsa. 
5. Pour hot soup in soup bowls( preferably flat ones) and place portion of salsa in the centre.
6. Drizzle little olive oil and sprinkle little ginger powder.
7. Garnish with parsley sprig and add few drops lemon if desired.

This is a very delicious, highly nutritious, wholesome winter soup. Ginger and lemon give a tangy twist and salsa adds a crunch and visual appeal. Simple, staid, boring carrot soup becomes desirable with this makeover.So go ahead and make this soup as a prime attraction at your PARTY!!!

NUTRITIOUS SALADS

I am particularly fond of salads and for me the prime factor in a salad is -NUTRITION  .For me salad has to be healthy and not loaded with calories. For this reason I do not like mayonnaise , cream or heavy dressings. At times for small get- together, I serve salads as STARTERS. This idea works well when there is heavy Indian meal as a main course.The guest are not full with heavy snacks and are able to do full justice to the main meal, which has been so painstakingly prepared.

This is a unique salad where I have used pomegranate juice for the dressing. In Syria pomegranate molasses are used which I have replaced with juice.

POMEGRANATE SPINACH CHICKPEAS SALAD

This salad is nutritional powerhouse as all the ingredients provide ample amount of minerals, vitamins, proteins etc. This is high in fibre and antioxidants. Above all it is GREAT IN TASTE too.

INGREDIENTS

                                                         

1. Spinach leaves, roughly torn-20 leaves approx.
2. Boiled chickpeas( Kabuli chana)-1/2 cup
3. Pomegranate seeds-1/2 cup
4. Toasted white sesame seeds( safed til)-2 tbsp

For dressing

1. Pomegranate juice-1/2 cup
2. Honey-1tbsp
3. Balsamic vinegar/malt vinegar-1tsp
4. Olive oil- 1tbsp
5. Salt- a pinch

METHOD

1. Mix all ingredients for the dressing with the help of a wire whisk.
2. Place torn spinach leaves on a platter. 
3. Spread boiled chickpeas as next layer.
4. Now spread pomegranate seeds as a next layer.
5. Drizzle dressing over it now.
6. Sprinkle sesame seeds over it now.

NOTE -Spinach leaves should be fresh and remove stalks before using them.

            - White pith of Pomegranate seeds should be removed be removed carefully. 

            - can be served as individual servings in small bowls, but for that finely shred spinach leaves,

           -Spinach has salt content, so be careful while adding salt.

VARIATIONS- can add few more ingredients to make it more interesting.

1.  Feta cheese or crumbled cottage cheese/paneer
2. Toasted walnut pieces
3. Can use mixture of white and black seasame seeds

ROASTED VEGETABLE SOUP

I discovered a new technique of making vegetable soups-ROASTING. Roasting veggies before churning them imparts a unique flavor and heavenly aroma to our simple soup. It does increase the cooking time and also requires a little preparation, but all the effort is worth it. So guys lets start THE ROASTING JOURNEY.


ROASTED RED  BELL PEPPER AND CAULIFLOWER SOUP

Ingredients( for 2 cups)                                              

1. Red bell pepper,cut into two halves-1no.
2. Cauliflower, cut into big florets-5no.
3. Red onion, big dices-1 no.
4. Garlic cloves-4no.
5. Bay leaf -1no.
6. Basil leaves, finely shredded-6no.
7. Balsamic vinegar-1/2tsp
8. Worcestershire sauce-2tsp
9. Olive oil-4tsp
10. Salt and pepper to taste
11. Vegetable stock/water-3cups

METHOD

1. Place bell pepper halves and cauliflower florets on a baking tray.Drizzle 2 tsp oil over them and sprinkle little salt.
2. Place tray in pre heated oven at 120c for about 10 minutes or till skin of bell pepper chars .
3. Remove charred skin of bell-pepper . Reserve the juices.
4. In a separate pan heat oil and add garlic and onion. saute till onion turns translucent.
5. Blend onion, garlic, roasted bell pepper and cauliflower with stock/water.
6. Strain the mixture . Add bay leaf and let it simmer for 5 mins.Add salt and pepper.
7. Just before serving discard the bay leaf and add shredded basil, Worcestershire sauce and balsamic vinegar.
8. Pour hot soup in bowls and garnish with chopped basil leaves.

NOTE- Add chili sauce if desired. 

             Balsamic vinegar can be substituted with malt vinegar.

This soup is very filling and  does not require anything except bread as an accompaniment.This is a winter favorite.

HEALTHY POKCHOY

My sister-in-law Shefali is a garden enthusiast and can boast of the most artistic garden in Delhi .Besides ornamental plants she has her way with exotic vegetables too.This season she persuaded me to do the same and i have my kitchen garden full of different varieties of salad leaves, herbs, vegetables and above all POKCHOY!  There is pokchoy all  over and i  have made no.of. stir-fry and soups  from it.Now i wanted to do something innovative and i started incorporating it in Indian dishes.This recipe which i am publishing turned out to be really good.

POKCHOY PANEER CORN BHURJI

Ingredients

                                                                 

1. Paneer ,small dices-200gm
2. Sweet corn niblets-1/2 cup
3. Pokchoy,big dices-12-15 leaves
4. Red onion, sliced- 2no.
5. Tomatoes,sliced-no
6. Garlic, chopped-8 cloves
7. Ginger,chopped-2inch piece
8. Fresh coriander chopped-5tbsp
9. Cumin seeds-1tsp
10. Dry red chili-4no
11. Whole black cardamom -1no.
12. Cinnamon- 2inch piece
13. Bay leaves-2 no
14. Cloves- 8no.
15. Garam masala  powder-1 tsp
16. Refined oil-2tsp
17. salt to taste

METHOD

1. Heat oil in a frying pan and add chopped garlic and ginger. Saute for a while and then add cumin seeds.When they start crackling add whole garam masala and whole red chilies.
2. Add onions and saute till translucent. 
3. Add the lower stalks of pokchoy(do not add leafy part right now) and saute. Add about 2 tbsp of water and keep stir frying till stalks become little soft. ( they should not loose their crunchiness).
4. Add tomatoes and salt and stir fry till tomatoes turn soft.
5. Now add paneer cubes and boiled corn. Stir fry for a while.
6. Add leafy part of pokchoy and stir fry till leaves wilt.
7. Add garam masala powder  and chopped coriander. 
8. Serve hot  garnished with coriander sprig.

NOTE-Since we are using very little oil, add aromatics i.e.ginger and garlic together  with oil. If added after heating oil, it tends to burn.

Pokchoy is a highly nutritious vegetable and low in fat. Try and incorporate it in your diet and is ideal for weight watchers. Weight watchers can substitute paneer with tofu or skip it completely.
Fresh coriander is a must as citrusy flavor of coriander balances slight bitterness of pokchoy.

TRY THIS RECIPE AND I AM SURE IT WILL APPEAL TO ALL.

MORE WINTER SOUPS

I hit upon a very unusual and interesting combination with pumpkin-PEAR . Pear in soup- no does not sound good.This was my first reaction- but to my surprise they both pair very well, as pear adds a soury tang to sweet pumpkin.

TANGY PUMPKIN AND PEAR SOUP

Ingredients                                                                                                                                  

1. yellow pumpkin, peeled and cubed-200gm
2. pear.peeled and cubed-1no
3. red onion,peeled and cubed-1no
4. garlic-4 cloves
5. Ginger-1inch piece
6. olive oil-1tsp
7. bay leaf-1no.
8. chili sauce-1tsp
9. cinnamon pd-a pinch
10. nutmeg pd- a pinch
11. White vinegar-1/2 tsp
12. cumin pd.-a pinch
13. salt and pepper to taste
14. vegetable stock or water-3 cups
15. Mint leaves-10 to 12 no.
16. lemon-to be served on the side

METHOD

1. Heat oil in a sauce pan and saute ginger and garlic.
2. Add onion and saute till translucent.
3. Add pumpkin and pear dices and saute for 2 to 3 minutes.
4. Add  bay leaf and vegetable stock /water.Simmer till pumpkin softens. Remove bayleaf.
5. Cool the mixture and then blend to a smooth paste.
6. Transfer to a sauce pan and cook for  2-3minutes.
7. Add more stock or water if required.Consistency of the soup should be thick.
8. Add cumin, nutmeg,cinnamon, chili sauce,vinegar,salt and pepper.
9. Shred mint leaves and add to soup just before serving.
10. Serve piping hot soup in bowls ,garnished with mint sprig.
11. Serve lemon on the side or squeeze a little lemon in the bowl.

NOTE- Do not strain the soup, so that it retains its body.

             Use soft pear( Babugosha) for this-not the crunchy variety.

I made this soup for lunch and my family loved it. Pair this with a stir fry vegetables and interesting bread. Wow- a healthy, light tasty meal.

WINTER SOUPS

My latest passion is to experiment with SOUP RECIPES There is nothing like a warm, wholesome soup on a cold winter evening.I personally like to make a meal out of soup- maximum a bread slice with it. I am innovating with fresh winter veggies and PUMPKIN tops my list of favorites.


SPICY ROASTED VEGETABLE SOUP

Ingredients                                                                      

1. pumpkin (with peel) , big dices-200 gm
2. carrot, big dices- 1no.
3. onion, cut in two halves-1no
4. garlic-3cloves
5. basil leaves,finely shredded
6. apple cider vinegar-1tsp
7. rice wine vinegar-1/2tsp
8. red chili sauce-1tsp
9. honey-few drops
10. olive oil-1tsp

For marinade

1. fresh red chili-1no.
2. lemon-1/2 with rind(deseeded)
3. honey -1tsp
4. dry oregano- 1/2 tsp
5. olive oil- 2tsp
6. salt to taste

METHOD

1. Blend red chili and lemon with rind in a food processor. Mix rest of the ing. for the marinade and churn to a smooth paste.
2. Coat diced pumpkin and carrots with the marinade.
3. Pour tsp of oil over onion and garlic. Roast the vegetables in hot oven at 120C for 10 to 15 mins, till vegetables start taking brownish hue.Scoop out pumpkin flesh from the rind. 
4. Reserve a part of roasted carrot and pumpkin. Liquidize rest of the vegetables in a blender, adding 2 cups of water. Strain the soup in a saucepan and let it simmer for a while.Add all seasonings and sauces.
5. Just before serving add shredded basil.Check for seasonings. Chop reserved carrot and pumpkin into cubes.
6. Pour hot soup in bowls and top with roasted vegetable cubes.. 

NOTE- can substitute fresh red chili with chili flakes.

This is a delightful tangy soup with a fusion of western style and asian condiments-quite suitable to Indian pallet. I hope that everyone tries the recipe and post their views.