Plain Kadhi

Kadhi is like the north Indian equivalent of south Indian ‘Mor kuzhambu’, both have yoghurt or curds as the base; however, the preparation varies much. I would say kadhi (just the gravy) is easier and hassle free to prepare compared to southern versions, taste-wise both are very different. Plain kadhi which I have shared here is what I call as hot raita for it seems as simple as that.

Serves: 2

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Ingredients:

1.       Curds – 1 cup

2.       Gram flour – 1 tbsp

3.       Turmeric – 1 pinch

4.       Green chilies – 2

5.       Cumin seeds – ½ tsp

6.       Curry leaves – 1 sprig

7.       Asafoetida – 1 pinch

8.       Salt to taste

9.       Sugar – 1 tsp

10.   Oil – ½ tbsp

Method:

Step 1:  Beat the curds to a smooth consistency; mix to it the gram flour and turmeric powder.

Step 2: Heat oil in a pan, splutter cumin seeds, sprinkle asafoetida, add curry leaves and chopped chilies and simmer the stove.

Step 3: Pour in the mixed curds and keep stirring continuously in simmer to prevent curdling.

Step 4: When it thickens and starts to boil add enough salt & sugar and mix well.

Step 5: Turn off stove and transfer to another vessel immediately.

Step 6: Serve hot or warm with Kitchadi or rice or roti.

TIPS:

*Instead of green chilies you can mix red chili powder with the curds and flour which is how it is generally made.

Turmeric Pepper Milk

For those who have a bad cold, throat infection or congestion in chest or that you simply got drenched in rain, this recipe is a prevention and relief from pain that gives evident results. Turmeric increases immunity while pepper has lots of healing properties. I had learnt this from my mom which in turn is probably from my pattama (maternal granny). Right from my childhood, I hardly take any antibiotics for common cold; this had been the one and only savior for me ever since I can remember. Many relatives and friends had tried and adapted this part of their lives and don’t worry this is not one of those bitter kashayams or kaadas, it is very very soothing as you sip it hot; personally, I love the taste and color.

Serves: 2

Preparation Time: No preparation required

Cooking Time: 5 min

Ingredients:

1. Milk – 2 cups

2. Sugar – 1 tbsp.

3. Turmeric powder – 2 tsp

           4.  Crushed pepper – 1 tsp

Method:

Step 1: Boil the milk in a pan.

Step 2: Add sugar, turmeric, freshly crushed pepper to it and simmer it for 2 minutes.

Step 3: Filter it in a cup and sip it when hot.

TIPS:

* Having it continuously for 3 days will reduce infection and give great results.

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.