Wednesday, December 30, 2009

Quick Indian Tomato Soup

Serves Six medium cups

Ingredients

  • 1 can Campbell Tomato Soup
  • 1 can water
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon kalaunji seeds
  • 1 teaspoon mustard seeds
  • 1/4 stick butter
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt to taste
  • 2 pinches of coarse ground black pepper
  • 1/2 cup finely chopped fresh coriander leaves

How To

  1. Melt butter in a nonstick pan and crackle all the different seeds.
  2. Add the turmeric, salt, black pepper and chilli powder and saute for 15 seconds.
  3. Add the soup and water and bring it to a boil, stirring occasionally.
  4. Add the coriander leaves before serving
Serving Suggestion
  • Serve with mini croutons and thick cream

Dal Bukhara (Kali Dal)

Serves Twelve

Ingredients
  • 1.5 cup black urad dal
  • Half cup rajma
  • Half cup chana dal
  • 1 tablespoon cumin seeds
  • Half cup ginger/garlic paste
  • Half teaspoon turmeric powder
  • Three teaspoon coriander powder
  • Two teaspoon chilli powder
  • Two cups thick tomato puree
  • One teaspoon garam masala
  • Two tablespoon dried methi leaves
  • One tablespoon oil
  • One stick butter (or alter to suit diet :))
  • One cup half and half cream (or yogurt for the healthier alternative)
  • Salt to taste

Preparation
  • Soak all the dal/lentils in water overnight.
  • Pressure cook the dal mixture in little water for 15-20 min.
How to
  • In a deep non-stick pot, crackle the cumin seeds in oil.
  • Add the ginger/garlic paste and turmeric and saute for 5-10 min stirring frequently
  • Add the tomato puree, salt, chilli and coriander powder and saute for 20 min on a medium flame, stirring occasionally, until the mixture is a thick paste.
  • Add the butter to the pot and cook for 5 min
  • Mix in the dal, garam masala, methi leaves and 3 cups of water to the pot. Reduce flame to avoid spatter and let the mixture cook for at least 30 min. The longer you let the mixture cook, the better the end result!
  • Stir in the cream and cook for 10 more minutes.
  • Bonus points - transfer the dish to a slow cooker at least 3-4 hours before serving and enjoy the compliments :)
Serving Suggestion

Sunday, December 27, 2009

Torta di Spinach

Courtesy Lauren Veisz

Ingredients

  • 1 pk. chopped spinach, cooked and drained
  • 1 cup cooked rice
  • 1/2 cup olive oil
  • 1/4 cup grated cheese
  • salt and pepper to taste
  • small container of ricotta
  • 2 eggs

How To

  1. Combine all the ingredients mentioned and place in a pie crust, top and bottom.
  2. Place in oven at 475 for 10 min., 325 for 1/2 hour or until golden brown