Tag Archives: Soup

Purple Carrot, Havarti & Mushroom Soup

Purple Carrot, Havarti & Mushroom Soup

Purple Carrot, Havarti & Mushroom Soup

Weeelcome February! We have made it through the first month of the new 2015 year. It’s crazy to think how these numbers will continue to increase. What ever happened to the 90′s? I remember when I was a kid, I asked an older dear friend, Ramai, what year came after 1999? He laughed and laughed…till this day we still joke about it…eventually I found out that the 2000’s were going to predominate. So we are in February 2015 and this is an exciting month for me, for when the days of winter seem endless, bright and warm sunny days bring back the air of summer. As it makes a bridge towards planting March lets not also forget the joys of February is to remind others how much we love and care about them. So with this warm and creamy soup I enthusiastically welcome this month of sharing, hope, and love.

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Simple Khichuri

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This dish is one of my favorite Indian courses that I grew up with. And personally, the best individual that ever made this dish was Sanatani’s husband, Sruta, who was a beloved member of the ashram and another dear father and mentor to me. He recently passed away from liver cancer and although his death has been a hard thing to go through, I can say that with family, friends and time, it has definitely helped with the understanding of moving forward, and healing. Khichuri will always be a loving memory of his favorite meals to cook, therefore it has a warming comfort for my heart. My khichuri is a humble version of his.

Khichuri

3/4 cup basmati rice; washed, drained, dried
1 cup yellow split moong dal
1 inch ginger, minced
2 small tomatoes
1 or 2 red chilies (or more if you like it hot!)
1/2 tsp of tumeric powder
1 tsp of paprika
a pinch of asafoetida (hing)
1 cinnamon stick
3 green cardamom
3 cloves
1 bay leaf
1 tsp of cumin seeds
1 tsp of mustard seeds
1/4 tsp of fennel
5 cups of water
½ tsp salt, or to taste
1/2 cup of frozen green peas

In a pot, heat ghee or oil and fry the chilies, cinnamon, cardamom, cloves, cumin, mustard, fennel and bay leaf. The mustard and cumin seeds should crackle when frying.  Add the ginger, tumeric, paprika and hing and saute for 3 seconds, then add the tomatoes, stirring till they become soft. Add the rice and dal and saute for 2 minutes, carefully watching that the spices don’t burn. Pour 5 cups of water, stir and add salt. Cover and cook on medium for 30 minutes. Add green peas and keep cooking. If the pot keeps spilling over, just lower the flame. Check the consistency of  the khichuri and add water if needed. I like my khichuri to be porridge like, not too runny but not too thick, but you can cook it to your liking, just make sure that both rice and dal are thoroughly cooked. There are so many vegetables you can add, like potatoes and carrots. Sruta would add deep fried florets of cauliflower and paneer.

When your khicuri is done, sprinkle cilantro and plop a bit of yoghurt and squeeze some sriracha sauce or chutney. You can serve it with a roti, naan, pita bread or even tortillas (anything is good with a tortilla)!

Click on the following link to learn more about delicious Indian breads to enjoy with this Khichuri: http://www.gharanarestaurant.com/blog/indian-breads

 


 

Pozole Rápido


Pozole Rápido

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This week has been all about the rain and no sun, and with all this windy and cold rain, there is nothing like having a warm bowl of soup in your lap to comfort the chilly weather. Pozole is a traditional mexican hominy soup that is very popular in weddings or quinceañeras, because of how quick and satisfying it is to make, yet very delectable. There are a few ways i make this soup, but considering the gray weather, i was feeling a bit lazy so this is my easy way of making Pozole (instead of roasting the chilies and making my own sauce), what can i say?? This is a very convenient recipe you can whip up if you’re in a hurry to get back under the covers and watch movies with a delicious bowl to warm you all day. :P

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