Zuppa di Minestrone

Zuppa is 'soup' in Italian and the class of soups with pasta and veggies are called 'Minestrone' (pronounced as minis-troney) which is the most popular soup in Italy. I had some leftover pasta and coming across this recipe was very coincidental. I had made this zuppa (I like the sound of this word itself) last night; both of us liked it. Most recipes from internet had almost same recipe and I had given a small twist by adding Szechuan sauce to make it spicy which you can avoid if you prefer to follow the authentic recipe.

Serves: 2

Preparation Time: 15 min

Cooking Time: 20 min

Ingredients:

1.     Cooked pasta – 1 cup

2.     Carrot – 2 medium

3.     Bush beans – 6

4.     Shallots – 6 (Can replace with 2 small onions)

5.     Tomato – 2 small

6.     Garlic – 4 cloves

7.  Bay leaf – 1

8.     Italian seasoning – ¼  tsp

9.     Crushed pepper – ¼ tsp

10.  Salt to taste

11. Olive oil – ½ tbsp.

12. Stock – 3 cups (if unavailable use water)

13. Szechuan sauce – 1 tbsp (Optional)

Method:

Step 1: Clean and dice the vegetables; if cooked pasta is not there, cook it in parallel while cutting vegetables.

Step 2: In a handi, pour oil and add bay leaf, minced garlic and onions. When the onion softens add all other vegetables and toss for a minute with a pinch of salt.

Step 3: Now pour in the stock and add enough salt. Cover and let it cook for 10 minutes.

Step 4: Now open and dissolve a spoon of Szechuan sauce (if you are using); sprinkle Italian seasoning, crushed pepper and put in pasta.

Step 5: Let it cook open for another 5 minutes.

Step 6: Serve hot with bread sticks or relish it as is.

Idli Milagai Podi (Paruppu Podi)

Idli podi or thool or chutney podi as some call it, is a staple in any south Indian or at least Tamil kitchen. There are several variants and slightly varying domestic recipe versions for each of them which result in different heat level (chilies), coarseness, color, flavour and so. At home we call this paruppu milakai podi to differentiate from others like ellu podi, mallatai podi, etc.  Fortunately both my mother-in-law’s and mom’s recipe are almost the same (except that my mom doesn't add curry leaves), so our tastes on this match pretty well.

Yield: 3 cups

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ingredients:

1.     Dry red chilies – 15

2.     Bengal gram – 1 cup

3.     Urad dal – 1/2 cup

4.     Coriander seeds – 1/3 cup

5.     Curry leaves – fistful

6.     Salt to taste

7.     Asafoetida – 1/4 tsp

8.     Oil – 1 tbsp

Method:

Step 1: Heat a pan and roast Bengal gram, urad dal, coriander seeds and chilies each separately using few drops of oil preferably in simmered mode.

Step 2: Spread the curry leaves in the hot pan and let them turn crisp.

Step 3: Remove stem part from the chilies and in a mixer jar finely powder chilies, curry leaves and coriander seeds.

Step 4: Add the pulses, salt and asafoetida and grind until required texture is obtained. We at home prefer coarse one.

Step 5: Let it cool down; then store in a air tight container. This goes well with idli, dosa and other south Indian tiffin items.

 TIPS:

* I have heard Rajee aunty, one of our relatives had added some horse gram replacing a portion of bengal gram in idli podi recipe once; I’ve tried it and it indeed is flavorful and healthy.

* It is important that the dals are roasted well else it will have a flour kind of smell. If you are not sure, it is okay to slightly darken them rather than having them under done.

 * My mom prepares almost every week or once in 10 days but they stay good for even up to 3 months. Fresher and crispier podis are better in taste and flavor.

Simple Onion Oothappam

A lazy weekend dinner... it was onion dosa with milakai podi. Honestly, I don't think if there is much difference between onion dosa and onion oothappam. According to me, onion oothappam is the righter phrase because on it onion pieces will properly get embedded as it is thicker than dosa.  I am a great lover of Surguru's (hotel in Pondicherry) onion dosa ever since I ate it almost during my childhood. This is non-boring tiffin for the most south Indians I guess.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients:

1.     Dosa batter – 4 cups

2.     Onion – 3

3.     Salt – 1 pinch

4.     Oil – 2 tbsp

Method:

Step 1: Chop onion finely and mix a pinch of salt to it else it will taste sweet on oothappam.

Step 2: Heat the griddle, grease the surface and pour a full ladle of dosa batter and flatten it to a thick circle. Let it cook for a minute in simmer.

Step 3: Spread onion on the surface of the oothappam and drizzle some oil around it. Press gently with the flat ladle onto the surface to let the onion sink in a bit.

Step 4: Check if the lower side has browned nicely and delicately flip it.

Step 5: Drizzle more oil if required else just press to cook evenly on the fore side  Repeat for the entire batter.

Step 6:  Serve hot with milagai podi or coconut chutney.

Tomato Sauce Pasta

As my husband is a fan of Alfredo sauce pasta, i hardly try something else with pasta. Also, for some reason I do not like red color pastas (tomato sauce pasta) from anywhere outside, I feel it is more ketchupy :). So, this home made one was a step I wanted to take before denouncing tomato sauce pastas for good. Yes, it was not ketchupy when prepared fresh, it was tangy and different. I liked it and he quite liked it.

Serves: 2

Preparation Time: 10 minutes

Cooking time: 15 minutes

Ingredients:

1.     Pasta - 200 gm

2.     Tomato - 4

3.     Yellow bell pepper - 1

4.     Garlic - 4 cloves

5.     Onion – 1

6.     Corn starch – 1 tbsp

7.     Salt to taste

8.     Sugar - 1 pinch

9.     Italian seasoning - 1/2 tsp

10. Pepper crushed - 1 tsp

11. Olive oil - 2 tbsp

Method:

Step 1:  Cook the pasta as per instructions on the pack, toss with few drops of oil and keep it.

Step 2: Puree the tomatoes in a mixer slightly chunky if you prefer, chop the bell pepper & onion in the size matching the pasta used and fine slice the garlic.

Step 3: Heat a non- stick pan add a tablespoon of olive oil, sliced garlic and chopped onion. Toss the bell pepper with it. Sprinkle a pinch of crushed pepper and salt.

Step 4: Add to it the cooked pasta and toss them well and keep aside.

Step 5: In the same pan or another one, add less than a spoon of oil and add Italian seasoning to it. Pour in the pureed tomato and let it boil for 5 minutes.

Step 6: Mix corn starch in some water and stir in the boiling tomato sauce to thicken it. This gives an even consistency to sauce.

Step 7: Add salt and crushed pepper to the sauce.

Step 8: While serving spread the pasta and pour the sauce on top.

TIPS:

*Garnish with shredded cheese if you like it and do not mind some extra calories.

Coriander chutney

Until recently, I used to prepare coriander chutney with only coriander which used to taste good when fresh but turn dark, grainy and separate water after 15 minutes or so. I tried this coconut combined coriander chutney that is the restaurant style one and it was good in texture, taste and color and goes perfectly with south Indian tiffin but may not go well with chats or parathas kinds.

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 2 minutes

Ingredients:

1. Coriander - 1 bunch

2. Coconut - 5" piece

3. Lemon juice - 1 tbsp

4. Green chilies - 3

5. Salt to taste

6. Oil - 1/2 tbsp

7. Mustard seeds - 1 tsp

8. Urad dal - 1/2 tbsp

9. Curry leaves - 1 sprig

Method:

Step 1: Grind fresh coriander, coconut, green chilies, salt and lemon juice together in a mixer jar.

Step 2: Prepare tempering by spluttering mustard seeds in hot oil, then roast urad dal in it till golden brown and throw in curry leaves.

Step 3: Pour the tempering over the chutney and serve with idli or dosa.

Maainji (Mango-ginger) Rice

I have not had mango-ginger in any form other than pickle. This time when I got mango-ginger I wanted to prepare anything but pickle; from internet (more specifically from www.7aumsuvai.com) I learnt mango ginger rice can be prepared and was more than happy to try it out. It so flavorful but tastes & looks more like lemon rice.

Ingredients:

1. Mango ginger -  4" piece
2. Curry leaves - 1 sprig
3. Dry red chilies - 3
4. Oil - 2 tbsp
5. Urad dal - 1 tbsp
6. Bengal gram - 1 tbsp
7. Mustard seeds - 1 tsp
8. Asafoetida - 1 pinch
9. Turmeric powder - 1 pinch
10. Onion - 1 small (optional)
11. Lemon juice - 1-2 tbsp (optional)
12. Cooked rice - 2 cups
13. Salt to taste


Method:

Step 1:  Wash, peel and grate the mango ginger; chop onion finely if using.
Step 2: Heat oil in a kadai, splutter mustards seeds in it, fry bengal gram & urad dal, add broken chilies, curry leaves and sprinkle asafoetida & turmeric powder.
Step 3: Saute onion (if using) and then grated mango-ginger.
Step 4: Now add cooked rice, salt to taste and mix thoroughly. Drizzle more oil and lemon juice if required.
Step 5: Serve with any fries or papads.

TIPS:
* Roasted peanuts can be added in the tempering which will make it more tasty and healthy.

Palak Dosa

There is no need mention the health  aspects of spinach or palak for even a small kid would say how powerful the popeye becomes on consuming spinach, thanks to popeye (or whomsoever designed and linked the character with spinach) by whose courtesy feeding greens to kids have become way easier. I had some not-so fresh spinach in fridge and thought if I can color and fortify my dosas with that... and it worked.

Ingredients:

1. Spinach - 1 small bunch

2. Green chilies - 2

3. Dosa batter - 2 cups

4. Salt to taste.

Method:

Step 1: Clean and chop the greens and chilies and put them in a mixer and blend well.

Step 2: Mix it with dosa batter, adjust consistency and salt.

Step 3: Prepare palak dosas as normal dosas.

Step 4: Serve hot with chutneys or sambar.

TIPS:

*  Alternatively you can saute the chilies and greens slightly or steam them and then blend it,  if greens are not pre-cooked, the dosas take a slightly longer time to cook.
* You can add chopped onions to batter or spread them on top like in uttapams to mask the flavor of spinach if you do not like the flavor.

Gobi Paratha

Stuffed parathas are tedious job for me, but they are well worth the effort; Kundan is fond of them. Someday, if I feel like getting appreciated no-matter-what, I just prepare parathas; from that angle parathas are simple. Usually phool gobi or cauliflower is fried to prepare the stuffing which I did not do, I used it raw but I think frying it slightly gives better texture and flavor. 

Ingredients:

1. Cauliflower florets - 1 cup

2. Onion chopped - 1/2 cup

3. Coriander - 5 sprigs

4. Green Chilies - 2

5. Juice of half a lemon

6. Salt to taste

7. Butter & Oil as required

8. Wheat flour - 2 cups

9. Carom seeds - 1/4 tsp

Method:

Step 1: Knead wheat flour with required salt, carom seeds, a spoon of oil and required water into a soft and elastic dough.

Step 2: Clean the cauliflower florets and grate them (I 'drrr' them in the mixer); chop onion, coriander and green chilies finely.

Step 3: Add cauliflower, onion, green chilies, coriander, salt, chili powder and lemon juiceto a bowl and mix well; this is how I prepared my hassle-free stuffing. [However, the tastier one is got by: spluttering cumin seeds in hot oil; then saute the chilies, onion, grated cauliflower in it; add chili powder, turmeric powder,  garam masala, amchoor powder and finally adding the coriander]

Step 4: Now divide the dough and stuffing into equal number of similar sized portions.

Step 5: With the help of dry flour roll the dough portion and grease center with some oil, place a portion of stuffing in there, fold on top-bottom sides and then side edges towards the center thus forming a square shape.

Step 6: Massage gently with fingers to spread the stuffing inside evenly, then with the help of some dry flour roll it again to a thinner paratha, retaining the shape. Repeat for all parathas.

Step 7: Heat a tawa, grease some oil or butter and roast both the sides to nice brown; ensure the inside is cooked as the parathas are thicker and multi-folded.

Muhammara

Sometimes we like cooking something fancy in our kitchen right, muhammara fell on my sight for such a trial.  This is a Syrian dip made primarily out of red bell pepper and walnut which I replaced with almonds. I had bought this lovely bright triangles from store though. Until I ate it, I did not think that it could taste as good as it looks, yummm... If you have the required ingredients at home, it is worth a try definitely.

Ingredients:

1. Red bell pepper - 1 large

2. Walnut or roasted almonds - 1/2 cup

3. Garlic - 4 cloves

4. Roasted cumin seeds - 1/2 tbsp

5. Crushed pepper - 1 tsp

6. Cinnamon powder - 1/2 tsp

7. Chili powder - 1 tsp

8. Salt to taste

9. Bread crumbs - 1/2 cup

10. Lemon - 1

11. Olive oil - 1/4 cup

Method:

Step 1: Wash and pat dry the bell pepper. Brush some olive oil onto the surface of it and roast it on direct stove. You can also roast it in a microwave oven. Cool it down, peel of the charred skin, de-seed and chop them roughly.

Step 2: Now in a mixer jar, add bell pepper and all other ingredients and grind into a thick dip. (My bell pepper is not roasted enough and hence looks stiff; ideally it should be pliable)

 Step 3: Garnish with coriander or mint and drizzle some olive oil over it and serve with crispy nachos/ tortilla chips.

TIPS:

* Pomegranate molasses is another key ingredient used in traditional recipes of muhammara, you may get that sweet and sharp pungency by adding it. 

Fresh Pepper & Mango-Ginger Pickle

This is watery pickle which goes perfectly with curd rice. Fresh pepper corn sprigs and mango ginger are available during season and my granny or mom grabs them at every possible chance to make this mouth watering pickle. Unlike most pickles of India that betters on ageing for months, these are eaten fresh say within 15 days or so; the pickle contains water and  the crunch of them is lost in time which could be the reason.

Ingredients:

1. Mango ginger - 1 cup chopped 

2. Fresh pepper corn sprigs - 4

3. Gingelly oil - 1 tbsp

4. Mustard seeds - 1 tsp

5. Chili powder - 1 tbsp

6. Salt - 3/4 tbsp

7. Fenugreek powder - 1 tsp

8. Turmeric powder - 1 tsp

9. Lemon - 1

Method:

Step 1: Peel and chop the mango ginger into 1/2 " pieces.



Step 2: Break the pepper spring into small ones with each containing not more than 10 pepper corns.

Step 3: Heat a cup of water and keep it ready.
Step 4: Now heat gingelly oil in a pan, splutter mustard seeds and switch off the stove.
Step 5: Immediately before the heat subsides, add to it the chili powder, turmeric powder, fenugreek powder and salt.
Step 6: When the spices foams up fully, add the hot water and add in the mango ginger & pepper. Squeeze in lemon juice.
Step 7: Mix well and store in air tight container after cooling down.
Step 8: Serve with curd rice.

TIPS:
* Store in refrigerator if using for more than 2 days.

Jowar Stew with Garlic Bread

Jowar is nutrient rich grain that is generally consumed in countryside than in cities. I had tried preparing a stew with this and other ingredients available at home along with some garlic bread. The combo made a good  wholesome dinner for us.

Ingredients:

1. Jowar - 1 cup

2. Whey water - 1lt

3. Salt to taste

4. Carrot chopped - 1 cup

5. Bush beans chopped - 1 cup

6. Tomato chopped - 2

7. Onion chopped - 1 cup

8. Potato chopped - 1 cup

9. Fresh beans - 1/2 cup

10. Oil or butter - 1 tbsp

11. Cumin seeds - 1 tsp

12. Spinach - 5 leaves

13. Coriander - 4 sprigs

14. Lemon - 1/2

15. Pepper crushed - 1 tsp

16. Chili powder - 1 tsp

17. Garam masala - 1 tsp

 For garlic bread:

1. Bread - 4 slices

2. Olive oil - 2 tbsp

3. Crushed pepper - 1/2 tsp

4. Salt as per taste

5. Dry Italian spice mix - 1/4 tsp (If available)

6. Garlic - 4 cloves

Method:

For Jowar stew:

Step 1: Wash and soak the jowar over night; you can also sprout them which is what I did. Then before preparing the stew, pressure cook it with salt for about 7 whistles.

Step 2: In a handi, heat the oil/ butter and splutter cumin seeds in it; then saute onion and add other vegetables one by one. 

Step 3: When they become glossy, add the cooked jowar and add the stew. Cook on simmer for 20 minutes.

                                      

Step 4: Now add the dry spices: chili powder, garam masala, crushed pepper and adjust salt.

Step 5: Tear the spinach leaves and throw into the stew, stir well and switch off the heat.

Step 6: Now squeeze in juice of a lemon and sprinkle chopped coriander leaves.

For Garlic bread:

Step 1:  Grate the garlic cloves finely. 

Step 2: In a small cup, take olive oil mix in it the grated garlic and italian spice mix.

Step 3: Brush this mix onto both the sides of each bread slice.

Step 4: Stack the bread slices and cut them into 4 quadrants.

Step 5: In a heated tawa, roast the bread pieces in simmered heat until brown and crisp.

Step 6: Sprinkle salt and pepper over them and serve with the hot stew.

Karuveppilai Podi

This is another simple and  flavorful creation from my mother-in-law's kitchen. Curry leaves are unique in Indian more specifically south Indian cuisines. The aroma of 'talippu' is to die for and like in the tamil song '...pasi konda neram, thallipu osai sringara sangeetham...' the sound of tempering (talippu or tadka) is itself so very musical; curry leaves are very instrumental in this process of tallipu. Usually, people consume the flavor but not curry leaves fully; so recipes like these are really very useful to completely benefit from the goodness of curry leaves.

Ingredients:

1. Curry leaves - 2 cups

2. Dry red chilies - 4 or 5

3. Coriander seeds - 1/2 cup

4. Salt to taste

5. Oil - 1 tsp

Method:

Step 1: Wash and dry the curry leaves preferably  in shade to retain color.

Step 2: Heat half a tsp oil in a tawa and roast the chilies.

Step 3: In the same tawa, add another half a tsp oil and roast coriander seeds until aroma fills the room.

Step 4: In the same tawa dry roast the curry leaves just to make them crisp.

                

Step 5: Cool them down and powder them between coarse and fine, slightly flaky.

Step 6: Store in a airtight container for even more than a month.

Step 7: Serve it with hot steamed rice and ghee. 

TIPS:

* You can also add this powder to the sabjis and curries to give it flavor and fortify it ;).

Shahi Tukda

Shahi tukda is a famous gilt-edged dessert from north India. I made it as an instant dessert for my sweet toothed husband, so it is not the typical one but a easy and relatively healthy variant, I would say.

Ingredients:

1. Bread slices - 4
2. Gulkand - 3 tbsp
3. Butter/ Ghee - 2 tbsp
4. Almonds - a fistful
5. Milk - 250 ml.
6. Sugar - 2 tbsp
7. Cardamom powder - 2 pinches
8. Slivered or chopped nuts - 1 tbsp
9. Rose petals (Optional)

Method:

Step 1: Soak almonds in water for an hour and peel off the skin. Make it into a paste with some milk.
Step 2: Trim the edges of the bread slices by stacking them; then diagonally cut them to get symmetrical triangles.
Step 3: Smear ghee or butter generously on both the sides of the bread triangles and roast them on a simmered tawa to get crisp golden brown toasts; keep working on them so that they don't become tough and rusk-like.
Step 4: Bring the milk to boil and simmer to reduce it; once it becomes thick flavorful, add the almond paste, sugar and cardamom powder and reduce further until it gets a very thick flowy consistency.
Step 5: Now make four triangular gulkand sandwiches with thick layer of juicy gulkand.
Step 6:Arrange the sandwiches in the serving plate and pour the reduced flavored milk over them.
Step 7: Top with the slivered or chopped nuts.
Step 8: Serve as is or garnish with rose petals if available.

TIPS:
* The gulkand can be fried slightly if it is to thick to smear on bread; it contains sugar which loosens on heating.
* The traditional recipe requires the breads to be deep fried in ghee or oil and dipped in sugar syrup.
* You can roast the bread in microwave oven to get it evely roasted and it also helps to keep nil or minimum butter/ ghee.

Rice Kheer

I am starting the new year with an usual sweet, that I had prepared to share with neighbors and friends around. This is one sweet that we don't get bored with, so most festivals and occasions run on this dessert. 

Ingredients:

1. Milk - 1 lt

2. Water - 1/2 lt

3. Salt - 1 pinch

4. Jeera rice - 1 1/2 cups

5. Sugar - 1 cup

6. Melon seeds - 4 tbsp

7. Cardamom powder - 1/4 tsp

Method:

Step 1: Wash and soak the rice in water for 15 minutes.

Step 2: Bring to boil half a liter milk mixed with half a liter water with a pinch of salt.

Step 3: Simmer the stove and add the drained rice and let it cook; stir occasionally. This may take 20 minutes time approximately.

Step 4: Once the rice is cooked well, add sugar and melon seeds. You can roast the melon seeds in ghee if you want, I prefer to add them raw.

Step 5: Let it cook for more 5 minutes and then turn off stove. Mix in cardamom powder. 

Step 6: Serve hot or chilled.

TIPS:
* The consistency thickens on cooling, you can dilute with milk while serving.
*. My mom does not add cardamom as jeera rice has its unique flavor. Flavoring is optional, and rose flavor also suits well for this kheer.
* Basmati rice can be used if jeera rice is unavailable.
* Nuts like almonds or cashews can be slivered and replaced for melon seeds. As few desserts use melon seeds, I use them wherever applicable.