Soup

Minestrone soup

Minestrone soup

This Italian meal is just not hearty and healthy but it’s really flexible too…There’s something incredibly satisfying about using up whole bunch of vegetables, beans and vegetable broth, this soup is a meal in itself .

Ingredients:

4 cups tightly packed spinach leaves

1/4 cup extra virgin olive oil

2 medium leeks, trimmed and sliced

2 medium carrots, peeled and chopped

1 medium white onion, chopped

1 celery rib chopped

7 cups vegetable broth

1 medium potato peeled and cut into cubes

1 medium zucchini trimmed and cut into cubes

1 28 ounce can chopped tomatoes

1 1/2 cup cannellini beans

Method:

Remove and discard the stems from the spinach. Wash, chop and keep them aside. Heat oil in a large stockpot. Add the leeks, carrots, onions and celery and sauté over medium heat until softened. Add the stock, potato, zucchini, spinach and tomatoes. Bring it to a boil, reduce the heat and simmer gently for 1 hour. stir the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes.

Ladle the soup into warm bowls and serve immediately with grated cheese!

Minestrone soup

 

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Chaat

Dahi batata sev puri

Who doesn’t want to have dahi batata sev puri when it comes to chaat! Chaat is a family of savory snacks popular in India and rest of the South Asia. Especially the road side chaat which is available for less money and very tasty too. This chaat has an awesome combination of sweet, tangy and spicy flavors.

Ingredients:

Potatoes– 3 (boiled and mashed, while mashing add ½ Tsp of red chilli powder, salt and mix)

Black channa dal– 1 cup (soak overnight and boil with little salt )

Onions – 1 (chopped finely)

Coriander/cilantro – 8 to 9 strands (chopped finely)

Puris-30

Sev – 0 size 1 cup

Mint chutney– 1 cup

Sweet chutney- 1 cup

Curds/yogurt- 1 cup

Red chili powder- 2 Tsp

Chaat masala- to taste

Ingredients to make puris:

All purpose flour – ¼ cup

Fine semolina/ sooji- ¾ cup

Water- ½ cup

Oil- for deep frying

Preparation:

Mix, all purpose flour and semolina with water and knead the dough to a firm consistency. Knead it well and cover it with a damp cloth for 10 minutes.

Divide the dough into small balls. Roll the dough to about 2 inch diameter circle and deep fry.

While frying make sure you press  it down in the oil, so that the puri puffs well. Fry until golden brown and flip to the other side and repeat the same process.

Ingredients to make Mint chutney:

Coriander/ cilantro – 10 to 12 strand

Mint leaves – 1 cup

Green chillies– 2 to 3

Ginger- 1 inch piece

Garlic cloves- 1

Pomegranate seeds- 2 Tsp

Cumin seeds- 1 Tsp

Sugar- ½ Tsp

Preparation:

Blend all the above ingredients to a fine paste with little water and bring it to a thick soup consistency.

Ingredients to make Sweet chutney:

Tamarind paste – ½ cup squeezed tamarind juice

Dates – ½ cup (preferably pitted and soft)

Jaggery – 2 Tsp

Red chili powder – 1 Tsp

Coriander powder – 1 Tsp

Cumin seed powder- ½ Tsp

Fennel seed powder – ½ Tsp

Amchur powder – A pinch

Black salt – 1 Tsp

Salt – ½ Tsp

Preparation:

Heat half cup of water in a container, add dates and jaggery.  Boil it for 4-5 minutes and add tamarind paste. Cool down the mixture and add the remaining ingredients and blend it in a mixer to a smooth paste. Add a little water if necessary and bring it to a thick soup consistency.

Steps to make dahi batata sev puri:

Take a puri and make a hole in the centre. Add 1 tsp of mashed potato and 1tsp channa dal

Add 1-2 Tsp of yogurt. Sprinkle some red chilli powder and chaat masala on top.

Now add Sweet chutney, mint chutney according to your taste. Sprinkle some chopped onions and cilantro/coriander.

Top it with sev and enjoy!

Hint: Add all this into the puris as quickly as you can so that the puris remain crisp.

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Soup

Spring vegetable soup with Tarragon

I found this recipe in Food and Wine magazine. I had never used tarragon and leek together before so I thought it would be interesting to make and it turned out to be delicious while being just perfect for summer. It is very simple to prepare. I made some changes to the recipe to make it easier to prepare.

Ingredients:

Small red potatoes- 10

Carrots- 2 medium sized

Celery ribs- 2

Onion- 1

Leek -1

Green beans- 2 handful

Tarragon- 1Tbsp chopped

Ground pepper and Kosher salt to taste

Preparation:

Cut all vegetables into medium sized pieces. In a large pot, combine water with potatoes, carrots, celery, onion and leek and bring to boil. Add salt and cook for about 30 minutes over low-medium heat. Add green beans and cook until tender. Stir in parsley and tarragon, puree the mixture in a blender and bring it to boil again for few minutes. Season with pepper and salt. Serve hot or warm.

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