Week 11 - Indian Carrot & Yogurt soup

Ingredients (Serves 4)

• 1 tbsp black mustard seeds
• 10 curry leaves
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 inch fresh ginger, chopped
• 1 or 2 green chillies, chopped 
• 1 red bell pepper, seeded and chopped
• 1 pound or 1/2 kg carrots (about 6 large), peeled and grated
• 3 cups vegetable stock (can use Knorr or Maggi seasoning cube) or water
• 2 cups plain yogurt
• 1/4 cup rice flour dissolved in 1 cup water
• 1/2 cup chopped coriander to garnish
• salt
• oil/butter/ghee

Variation

    Can use 4 tbsp chickpea flour dissolved in 2 cups buttermilk instead of the yogurt and rice flour.

Method

1. Heat oil.  Add mustard seeds.  Then, add curry leaves, onion, garlic, ginger, chilli, pepper, carrots and salt and stir fry for 10 mins.  Add the vegetable stock/water and bring to a boil.  Reduce heat and simmer for 30 mins until carrots are tender.
2. Blend the yogurt with the dissolved rice flour (in the mixie) for 5 mins.  This will prevent curdling.
3. Add the yogurt to the pot over low heat, stirring constantly clockwise with a wooden spoon for 5 minutes, until the soup begins to simmer gently. Cover, and allow to simmer over very low heat for another 15 minutes, stirring occasionally.  If the soup is too thick, add some warm water and bring back to a boil.  Adjust seasoning to taste.  Garnish with coriander leaves.

 Week 10 - Chow Chow kootu

Recipe from onehotstove blog

Method

    1. Make a thick paste of

         1 tsp. mustard seeds
        5-6 peppercorns
        8-10 fenugreek seeds
        2 tbsp. coriander seeds
        3 tbsp. fresh/frozen grated coconut

    2. In a pan, heat 1 tbsp. oil. Temper it with

        ¹⁄₂ tsp. mustard seeds
        ¹⁄₂ tsp. turmeric
        ¹⁄₂ tsp. red chilli powder
        Pinch of asafetida
        Sprig of curry leaves

    3. Add the following vegetables (or other vegetables that you have on hand) and saute well

        1 large carrot, diced
        2 Japanese eggplants, diced
        1 large potato, diced

    4. Add salt to taste, a little water and cover and cook the vegetables until they are barely tender.

    5. Stir in

        1 tsp. tamarind paste
        2 tsp. tomato pickle 
        Ground spice paste

    6. Cook for a few more minutes.

 Week 9 - Amma's salad

Ingredients

• 2 cup boiled and shelled peanuts (can be replaced with dried white peas soaked overnight and pressure-cooked or fresh green peas or cooked chickpeas)
• 1/2 cup tomatoes, seeded and chopped
• 1/2 cup chopped spinach, blanched
• 1 tbsp coriander leaves, chopped (none for Darshu)
• juice of 1/2 a lemon
• 1/4 tsp chaat masala
• Salt and pepper

Method

            Mix everything and enjoy.