Saaru/Rasam

As per request of dear Dhan uncle i am posting the recipe of Saaru. Called saaru in Karnataka and rasam for the rest of India is a thin broth which is mixed with rice. Like spaghetti and meat balls are comfort food for many people, saaru anna (rice and rasam) is comfort food for may south Indians. What makes saaru or rasam tasty is the masala powder, I will give the recipe to make it. You can also cut it short and use store bought rasam powder...it is totally upto you. I will give a few variations of rasam here today, however, the masala powder remains the same. Make and enjoy!

Ingredients:

1. Toor dal [split lentils] - 1 cup, cooked well
2. Rasam Powder - 1 1/2 tsp, [recipe follows]
3. Tamarind - 1 tsp
4. Tomato - 1 cooked with toor dal
5. Jaggery - 1 small block
6. Salt - to taste
7. Coriander - finely chopped
8. Grated fresh coconut - 2 tbsp [optional]

For tempering:

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
4. Asafoetida  - a pinch
5. Turmeric - a pinch
6. Curry leaves - 1 string

Ramsam Powder:

Ingredients:

1. Coriander seeds - 1/2 cup
2. Cumin seeds -  2  tbsp
3. Fenugreek seeds - 1 tsp
4. Whole black pepper - 2 tsp
5. Red chilly - 1/2 cup [use according to taste]
6. Dry coconut - 1/4 cup [grated or cut into strips]

Method:

• Dry roast all the above given Ingredients one after the other till the raw smell goes away and they start smelling fragrant. Let it cool completely make a powder and use it as and when required.

Method to make rasam:

• Heat oil in a vessel to make tempering. add mustard seeds, let them splutter. Add cumin and let them splutter. add the rest of the tempering ingredients and saute for 2 seconds.
• Now add the water from the cooked lentils. Mash the lentils and tomato to a paste and add them to the vessel. Thin it out further if it seems thick. The consistency should be of butter milk.
• Add tamarind, rasam powder, salt and jaggery and let it boil for 10 minutes.
• Add coriander and coconut, cook for 2 more minutes and rasam is ready to eat.

Variation 2

• Follow the above method. except for cooking lentils. This is plain tomato rasam.
• Make the tempering, add 2 finely chopped tomatoes, saute for a few seconds.
• Add salt and let them cook well. 
• Add enough water and the rest of the ingredients and cook the same way as above... this cooks in 10 minutes and is a quick fix when u need dinner fast.

Variation 3

• Instead of cooking tomato with the lentils, grind tomato, rasam powder, coconut and salt and add them to tempering... cook for 2 minutes to get the rawness out add lentils and rest of the ingredients and boil till done.

Serving suggestions:

Goes best with steaming hot rice, clarified butter [ghee] and tempered green beans.

Tips:

For just the tomato rasam, you can choose to add a pod of crushed garlic, it makes it much more tastier.

Vegetarian Mayo

As per request of a reader, I am posting the recipe for Vegetarian mayo. Substitute milk with soy milk for vegan recipe. It is simple to make. It also packs a lot of fat in it, if you are diet conscious use less of this mayo or use reduced fat milk and oil like canola to help use less fat. mayo is a good spread for sandwiches and can also make a good salad dressing... So make and enjoy!! [will upload picture soon]

Prep time: 10 mins

Cook time: 5 mins

Servings: about 10

Ingredients:

1. Milk/soy milk - 3/4 cup
2. Lemon juice - 4 tbsp
3. White vinegar - 1 tbsp
4. Oil - 1/2 cup
5. Mustard paste - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Salt - 1/2 tsp
8. Sugar - 1/2 tbsp [depends on how sweet you want it]

Method:

• In a blender jar, pour all the milk and start churning it. You may have to monitor the speed at which the oil and milk blend well together and maintain it till all the oil gets well blended.
• Now, slowly add oil in 4 batches. Add the first batch and wait for it get well incorporated with milk and add the next. Repeat the process till all the oil gets well incorporated with milk.
• Add the rest of the ingredients... give a faster whip for a few seconds and Mayo is ready to enjoy.  

Tips:

To flavour your mayo, you may use, black olives or spring onions and etc... try new things you may find a very interesting recipe. Do post it here so that I can learn from you.

Cabbage Alecha

Mouth watering mildly spiced vegetable dish from Ethiopia. This is generally made with cabbage, carrots and potato. I dropped the potato and put in seeded jalapeno, it tasted better to me. It is slightly buttery creamy vegetable with the fragrance you won't forget. A special clarified butter/ghee called "Netir Khebbe" is used in this recipe. A recipe for which i will give you along with this alecha. I made this once and wanted to eat once more so I made it the next time and the next...:D .. really love it. Hope you love it as much as i do.Alecha is milder than a wat/wot and can compliment the flavor of wot/wat. Since wat/wot is really spicy, this can bring down the pallet a notch. Make this with any of the wot/wats you are making to compliment the pallet. There are a wide array of vegetables with which you can make this Alecha, I liked this particular one a lot. You can add green beans, potatoes, peas and etc... Netir Khebbe can be used in other recipes as well like Mesir alecha and etc. I have read that, in Ethiopia, they make this spiced clarified butter in a large quantity and store it to use for many varieties of dishes. The short cut to make Netir Khebbe would be to use garam masala instead of all the spice list i have given below. I believe in knowing all the recipes, you know like, teach a person fishing, they will eat for life kind of thing. It just gives more flexibility if we learn the basics and we can also improvise when we do not have a few things on hand.

Prep time: 15 mins

Cook time: 20 mins

Servings: about 4

Ingredients:

1. Cabbage - 2 cups, roughly chopped
2. Carrots - 3, peeled and roughly chopped
3. Jalapeno - 1 seeded
4. Netir Khebbe - 2 tsp, recipe below
5. Ginger and garlic paste - 1 tsp
6. All purpose flour - 1 tsp
7. water - about 3/4 cup
8. Salt - to taste

Netir khebbe:

Ingredients:

[you can use 1/2 tsp garam masala in lieu of all these spices ]

1. Clarified butter/oil - 2 tsp
2. Clove - 1 or a pinch of powder
3. Cinnamon - 2 pinches powder or a small piece
4. Cardamom - 1 pods crushed or 2 pinches of powder
5. Nutmeg - 1 pinch of ground nut meg

Method:

• Heat clarified butter or oil in a pan which can hold all the vegetables. Add all the above spices and saute for 5 seconds

Method for Cabbage Alecha:

• In the pan of netir khebbe, add ginger garlic paste and saute for a few seconds.
• Add the flour and saute till the raw smell goes away.
• Add Jalapenos and saute for a few seconds.
• Add carrots, saute for a few seconds and all enough salt for the dish, mix in well, sprinkle some water, put the lid on and let it sweat for a few minutes.
• Add cabbage, mix in well and add about 1/2 cup worth water, put the lid on and cook till all the vegetables are well cooked. Cabbage alecha is read to eat.

Serving Suggestion:

Serve it with Injera or any kind of bread. Goes well with any kind of dosa or indian roti.

Tips:

If the alecha is watery, mix 1/2 tsp of flour with 1 tsp water well and mix it into the pan cook for 2 minutes, this should take care of the runny mixture. If it is still watery, add some more flour-water mixture.

Ranch Dip

Ranch dip is a very good dressing for salads, a fab dip for chips and veggies, good for burgers and you can eat it with almost anything just like ketchup... it is creamy and yummy!! I get the low fat or fat free cream cheese to make this dip... you can use the level of fat you want to eat. If you don't get cream cheese where you live, don't worry, hang some yogurt in a muslin cloth and let it drain completely, preferably over night... you will have a product which will resemble cream cheese very closely. The rest of the ingredients are mostly available everywhere... so make and enjoy!!

Prep time: 15 mins

Ingredients:

1. Fat free cream cheese - 8ozSpring onions - 1 bunch, roughly chopped (do not use all of it, just 3/4, eliminate dark green part)
2. Garlic - 1 pods (use less if you don't like)
3. Yogurt - 2 tbsp
4. White Vinegar - 2 tsp
5. Ground Black pepper - 1/2 tsp (more if you like)
6. Lemon juice - 1 tbsp or 1/2 tbsp lime juice
7. Salt - to taste
8. Capers/kabra - 1/2 tsp (optional)
9. Parsley - 1 tsp dry 2 tsp fresh
10. Water - 1 to 2 tbsp to thin the dip if required.

Method:

Combine all the ingredients in a food processor and make a smooth paste of consistency of ketchup or slightly thinner.

Tips:

To give it more flavour, you can add 1 seeded jalapeno and 1 tsp dill leaves.

To make cream cheese from yogurt. Take the yogurt put it in a muslin/cheese cloth or good quality paper towels (ones which wont tear after getting wet like bounty sheets). Tie yogurt in it, place it in a filter, the ones you use filter fruit pulp or you can use a small vessel which has holes in it. The whole idea is to drain the water oozing out of yogurt into a vessel beneath it. Place this filter on the vessel, make sure it coves the mouth of the vessel, it must not fall inside it. Place tied yogurt in the filter and put this in your refrigerator. Let it drain for atleast 8 hours.

Paneer Butter Masala [PBM]/ Indian cottage cheese in spicy tomato gravy

Here is the queen of all dishes according to me. I have always loved it with naan in dhabas and restaurants. I bet nothing can beat a road side dhaba in it's taste. As the name suggests, it is a high fat side... however, in my kitchen, most of the high fat recipes shape up to medium to low fat.  Excellent for parties and to take to lunch. Goes well with roti, chapati and naan. My guess is it will also go well as a dip for pita bread and usual bread... try it, who knows, you may discover a new way to eat this dish. Here goes the recipe.

Prep time: 20 mins

Cook time: 20 mins

Servings: 6 to 8

Ingredients:

1. Indian cottage cheeses/Paneer - 80oz/250 grams (chopped into small cubes and fried)
2. Onion - 1 medium sized, roughly chopped
3. Garlic - 2 pods or 1 tsp paste
4. Ginger - 1 inch roughly chopped piece or 1 tsp paste
5. Cashew - 4 to 5 pods
6. Tomato paste - 2  tbsp (6 oz can), 1/2 to 1 cup puree or 3 to 4 whole tomatoes
7. Garam masala powder- 1 to 2 tsp (depending on the spiciness you desire)
8. Coriander powder - 2 tsp
9. Cuminn powder - 1 tsp
10. Chilli powder - 1/2 to 1 tsp (according to taste)
11. Dry fenugreek leaves / Kasuri methi - 1 tsp
    
12. Salt - to taste
13. Milk - 3 to 4 tbsp
14. Butter - 2 tsp
15. Oil - 2 tbsp
16. Water - enough to make a runny paste of masala and to thin out the gravy to desired consistency
    
17. Fresh coriander leaves - 1 tbsp for garnish

Method:

• In a blender jar, make a paste of onions, gineger, garlic and cashew by adding very little water.
• Heat oil in a nonstick pot on medium heat and add the onion paste plus a pinch of salt and let it get slightly brown.
• in a bowl, take tomato paste and thin it out to consistency slightly watery than puree. If you use puree skip this process. If you use whole tomatoes, blend them in the blender without using water or as little water as possible and set aside.
• When the onion paste seems to get slightly brown, add the tomato puree and let it cook for a minute. 
• While the tomato puree is cooking, in a bowl, add garam masala, coriander, chilli, cumin powders, dry fenugreek leaves and add water to make a runny paste. Add this paste to the tomato cooking tomato puree and let it cook for 2 minutes or till it starts smelling aromatic.  If you think the mixture is getting too thick, add water to thin it down as much as you desire. Keep in mind, the gravy should not go thinner than tomato puree consistency.
• Add desired amount of salt at this point, stir in to mix all the ingredients. 
• Add fried paneer cubes to the gravy and cook for 5 minutes or till the paneer pieces absorb the gravy.
• Add milk and stir in to mix it. Adding milk gives a creamy texture without adding too much butter. 
• Now add butter and stir it in. You can save a small piece of butter and let it afloat when you serve.
• Transfer it into a serving container, garnish with coriander leaves and serve with hot bread.
  

Serving Suggestions:

Along with any kind of bread, serve a few lime wedges and sliced onion...Let your guests squeeze the lime to their PBM and after they put the roti and PBM in their mouth let them take a bite of an onion slice... you will see how much they will love it. Some serve very mild green chillies too... yummm.

Tips:

You can make this ahead of time for parties and heat it up the next day. If you refrigerate, it will absorb more Flavour.

To fry paneer cubes, Heat 2 tbsp oil in a big skillet, add these paneer pieces and saute them till they become golden brown on two sides atleast. You can also rub 1 tbsp oil on them and arrange them on a cookie sheet and bake the at 350F for 15 minutes on each side or till they become brown on both sides. 

Baingan ka Bharta / roasted spicy eggplant [Brinjal]

This curry is sure to get you to want more. Simple to make and very delicious. An excellent companion with roti, the Indian bread, or just any bread Be it stuffed Indian bread or just plain, it makes a good side.

Prep Time: 30 to 45 mins [includes roast time]

Cook Time: 15 mins

Servings: upto 4

Ingredients:

1. Big eggplant - roasted.

2. Onion- 1 medium, finely chopped

3. Tomato - 2 medium, finely chopped

4. Green chillies - 2,  finely chopped [optional]

5. Ginger - 1 tsp, grated/paste

6. Garlic - 1 tsp, grated/paste

7. Coriander powder - 2 tsp

8. Cumin Powder - 1 tsp

9. Chille/cayenne/ paprika powder - 1 tsp

10. Garam masala - 1 tsp

11. Oil - 2 tsp + 1 tsp [to rub on eggplant]

12. Water - enough to make the masala paste

13. Salt - to taste

14. Turmeric - 1/4 tsp

15. Cilantro - a handful, finely chopped

Method:

1. To roast the eggplant you can follow any of the two methods:

• Rub oil on the eggplant and roast it on the stove top till it gets well roasted.
• Preheat oven to 450F, take a cookie sheet, line it with foil.  Rub oil on the eggplant and place it in the cookie sheet and bake it for 30 to 45 minutes, till well done. Before you put it in the oven, poke a few holes around the eggplant with a fork. You will know it is done when you poke it with a fork and it gives in very easily. Peel the skin and dice for the curry.

2. In a pan which can hold all the ingredients, heat oil on medium heat, add ginger, garlic, chillies and onions and a pinch of salt, saute for a minute and let it get golden brown.

3. Add tomatoes, saute for a few seconds, close the lid on the pan and let it cook. 

4. In the mean while in a bowl, take, coriander, cumin, turmeric, garam masala,  chille, salt and water, mix well to make a runny paste.

5. Once the tomatoes are cooked, add the masala mix and cook till oil starts floating on the top and starts smelling fragrant.

6. Add the eggplant now, mix well and let it cook for 2 more minutes. Add chopped cilantro mix and It is ready to be served.

Tips:

For easy peeling of eggplant. Put it in a box and close the lid for 15 minutes. In the mean while, you can make the gravy for the curry. Take the lid off and eggplant will peel very easily. Dice it and add. Use the liquid into the curry which oozes out of the eggplant after being roasted and peeled.

Marwari Aloo

This Potato gravy is so simple to make and very tasty at the same time. I watched it on a TV show while I was in India, "Rhodes Across India".  I have modified the recipe to the ingredients i had on hand. Marwari cooking does not involve onion and garlic in any of the recipes. Originates from Rajasthan, meaning Land of kings. The cuisine is fire, tart and sweet at the same time. Aroma is also unforgettable. They use very hot chillies and both red and green, so you can imagine the amount of heat The recipe packs. However, you can alter the amount of heat you want to add. here goes the recipe.

Prep time: 40 mins

Cook time: 10 mins

Servings: 6 approx

Ingredients:

1. Golden potatoes - 4 to 5 medium, boiled and cut into cubes

2. Fenugreek Seeds - 1/4 tsp

3. Red chillies - 2 

4. Green Chillies - 2

5. Coriander powder - 2 tsp

6. Cumin powder - 1 tsp

7. Turmeric - 1/2 tsp

8. Chilly powder - 1/2 tsp

9. Kasoori methi (dry fenugreek leaves) - 1 tsp crushed

10. Cumin seeds - 1/2 tsp

11. Kalaunji (nigella seeds) - 1 tsp

12. Asafoetida - 2 pinches

13. Oil - 1 tbsp

14. Amchur (Dry mango powder) - 2 to 3 tsp

15. Plain yogurt - 1 cup

16. Water - Enough to make a runny mixture of masala

17. Salt - to taste
16. Ginger - 1 tsp minced

Method:

1. In a cup, mix, coriander, cumin and chilly powders with water till it is slightly thin and set aside. This process is called making "Ghol" means, dissolving masala into water or making a thin paste.

2. Heat oil in a vessel which can hold all the ingredients, add fenugreek, kalaunji and cumin seeds, let them splutter. Now add turmeric and asafoetida and saute for 3 seconds.

3. Add both red and green chillies and ginger let them splutter.

4. Add the thin masala paste you made earlier and cook for a few seconds till the raw smell is out.

5. Add sufficient salt and the boiled cubed potatoes, toss and mix to get all the pieces well coated with the masala. Take the green chillies out and throw them away, they have done their job by now.

6. Mix kasoori methi and amchur powder into the yogurt, add this to potatoes and mix well. Cook for a few more seconds. If you think it is very thick add a little water for your desired consistency. Marwari aloo is ready to eat.

Serving Suggestion:

Goes well with any kind of Indian flat bread. Best with Phulka, dry bread without any oil. Good with slightly spiced rices like, Jeera rice and Ghee rice.

Tips:

If the gravy gets too runny, sprinkle 1/2 tsp to 1 tsp of chickpea flour and mix well, it must thicken it up.

Steamed and sauteed Green beans

A wonderful tasty, yet very simple vegetable to make. Is a good combination with mashed potatoes and gravy. Makes a very good low fat, low carb and low calorie appetizer as well. Jazz it up with the flavours you like, this is just one way of making it. Here goes the recipe.

Prep time: 10 Mins
Cook time: 4 to 10 Mins
Servings: 4 approx

Ingredients:

Green beans - 1 pound
oil - 1 tsp
Parsley - 1/2 tsp dry or fresh
Garlic - 1 clove minced or grated
Salt - to taste
Ground pepper - to taste
Adobo - 1 tsp (Optional)

Method:

1. Wash and take out the fiber from the sides of the beans. If you think the beans is not very stringy you can use them straight after washing. Steam then in the microwave for 4 minutes, let them stay inside the box for a minute longer before you open the lid. If you do not want to microwave beans, you can blanch them. This may take a little longer than microwaving. To blanch the beans, Boil water in a large wok or pot. Drop the beans into it and let it stay in there for 5 minutes. In the mean while, in another big vessel, fill cold water and drop in a few ice cubes to make the water chilly. After 5 minutes of hot water bath, drain the hot water from these beans and drop them in cold water. This will shock them, make their colour brighter and stop them form cooking further. Let them stay there for 3 minutes, drain the cold water and set the beans aside.

2. In a pan which can hold all the beans, Heat oil saute garlic and dry parsley. If you use fresh parsley, sprinkle the finely chopped parsley after sauteing beans.

3. Drop the beans in to the pan, add salt and pepper. This would be the time to sprinkle fresh parsley, toss everything together till well mixed. If you are using adobo, add that before tossing. Keep in mind, adodbo has salt too, so you may want to first taste the beans if they need more salt if you are adding adobo. Steamed and sauteed green beans are ready to be served.

Tips:
1. These steamed beans can be made many different ways. This is just one of the low fat versions. If you want it slightly tart, squeeze some lime juice. You can add 1 tbsp of finely chopped scallions to it, give a mild onion flavour.
2. Use less oil to saute beans, more oil makes the beans extremely greasy and wont be pretty to eat.

Quinoa Salad

Talk about healthy food and this is what comes to mind. Quinoa* is considered a complete grain, gives a lot of nutrition in the form of protein, carbs vitamins and a few minerals. I love it due the ease of use and the way it blends with anything makes it very versatile. Make a puliogare by adding it instead of rice or make a salad out of quinoa, it tastes good as anything. I also see a philosophical point here, acceptance makes a human being blend and mix into so many tastes and flavours. Enough of my philosophy here goes a very healthy recipe.

Prep time: 20 minutes

Cook time: 15 minutes for quinoa to cook.

servings: 2 for a meal and upto 6 as a starter

Ingredients:

Quinoa 1/2 cup cooked. Cook according to instructions on the bag. From the picture you can see, I have added, Red, yellow and green bell peppers, tomatoes, cucumber, onion, jalapeno and avocado. I have also added green leaf and romaine lettuce. I have diced them into tiny bits and mixed every thing together. Crushed a few tortilla chips and I topped this incredible salad with Honey mustered dressing, which i give below and put a spoonful of feta cheese just for the heck of it... :D.... As I have been saying, with salads, sky is the limit. Use whatever you think will go together. I have used approx 1/2 cup of each vegetable.

For honey mustard:

1. Mustard paste - 1/4 cup

2.Honey - 1/4 cup, or slightly more (you can use less too)

3. Vinegar - 3 tsp

4. Salt - 1/2 to 3/4 tsp

5. Pepper powder- 1 tsp (more if you want)

6. Chilly flakes - 1/2 tsp (optional)

7. Oregano dry - 1/2 tsp (optional)

8. Oil - 2 tsp (optional)

Method: 

Combine every thing in a bowl by whisking the ingredients with a fork or a whisk, pour on salad, toss lightly and enjoy.

* look in glossary.

Yeshinbra Shiro wat

Yeshinbra Shiro Wat, is a chickpea based curry. generally made with chick pea flour, I have Used chickpeas instead. YES, it is an Ethiopian recipe, I was shocked the first time i saw the list of spices, it was too much Indian... Then i researched a lot to find out Ethiopians do eat spices like Indians after all :D....Recipe follows:

Prep time: 15 minutes

Cook time: 30 minutes

Sevings: upto 6

Ingredients:

1. Chickpeas - 1 16oz can, drained.

2. Onion - 1 big, finely chopped

3. Garlic - 4 pods, grated/minced or 2 tsp paste

4. Ginger - 1 1/2 inch piece, grated or 3 tsp paste

5. Berbere - Recipe follows

6. Salt - to taste

7. Water - enough to cook chickpeas well. about a cup

8. Oil - 2 tbsp (can be reduced, I used 1 tbsp)

Berbere: (You can use whole spices or powders. Whole spices give a stronger flavour, but powders give ease of use. If you are using whole spices, dry roast and powder them. Makes for more than 1 use. I have used all powders, if you use whole, just make sure you use 3 of clove, 1/2 inch cinnamon, 4 cardamom.)

1. Cumin - 4 tsp

2. Coriander - 2 tsp

3. Turmeric - 1/2 tsp

4. Fenugreek - 1 tsp

5. Cinnomon - 1 tsp

6. Cardamom - 1 tsp

7. Clove - 1 tsp

8. Black Pepper - 1 tsp

9. All spice - 1 tsp

10. Chilly/Cayenne - 2tsp

11. Paprika - 3 tsp

Method:

1. Heat oil in a wok and add onions along with some salt. let it get slightly golden brown.

2. Add ginger and garlic, saute for a few seconds. Add the berbere powder and saute for 2 minutes till it smells frangrant. Add sufficient salt for the dis. keep in mind, canned peas are also slated.

4. Run the chickpeas in a chopper to break them and make a coarse paste. Add this paste to the wok and mix in well. Add water and let it cook for at least 15 minutes. It is ready to be served hot or cold with injera.

Tip:

1. You can use about 1 tsp of garam masala [available in inidan stores]i n lieu of Clove, cardamom, pepper and cinnamon.
2. You can buy the ready berbere sauce or powder from any African stores.

Timatim Salata

This is one of the starters in the NYC restaurant I was talking about. I have changed the recipe for the ingredients I had on hand... A very refreshing salad..Served on injera.

Prep time: 15 minutes

Cook Time: 0

Servings: 4

Ingredients:

1. Plum tomatoes: 2, seeded and finely chopped. Meatier the better.

2. Onion - 1 small or half medium, finely chopped

3. Cucumber - 1/4, peeled and finely chopped

4. Jalapeno - 1 to 2, seeded and finely chopped

5. Avocado - 1, Seeded and finely chopped

6. Salt - to taste

7. Lime juice - 2 tsp

8. Parsley - 2 tsp finely chopped or 1 tsp dry.

Method:

Combine all of these ingredients together and serve on injera.

Kobri Chutney (coconut chutney)

A versatile chutney which will go with almost everything. One of my cousins like to eat it with sweets too... so, imagine, what all you food you can dunk in it and enjoy. I would say, it is India's coconut ketchup :D.

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 6

Ingredients:

1. Fresh or frozen coconut scrapings - 1 cup

2. Dhalia (roasted split chickpeas) - 1/4 cup

3. Green Chillies - 4 to 6 (altar to need)

4. Ginger - 1 inch piece, roughly chopped

5. Coriander/cilantro - a handful

6. Mint - a handful (optional)

7. Salt - to taste

For tempering:

1. Oil - 2 tsp

2. Mustard Seeds - 1 tsp

3. Asafoetida - 2 pinches

4. Curry leaves - 1/2 string

Method:

1. In a blender jay or a mixi jar, add all the ingredients, except the tempering and make a smooth paste with less water. it has to be moderately thick not runny. Add little water if you need.

2. Make the tempering by heating oil in a small wok and adding mustard seeds till the splutter, then adding asafoetida and curry leaves. Add it to ground chutney and it is ready to eat.

Saagu, (creamy spicy vegetable broth)

A heavenly treat for the taste buds... eat it once and you will want to make it over and again. Another Karnataka delicacy to tease your taste buds. Goes well with roti or dosa. Best when had with set dosa. shall update the recipe soon. Here goes the recipe.

Prep time - 30 to 40 minutes

Cook time - 20 minutes

Servings - 4 to 6

Ingredients:

1. Mixed vegetables - 2 1/2 to 3 cups, fresh or frozen. (carrots, green beans, peas, potato, cabbage, cauliflower, coyote, green bell pepper/capsicum) all of them or a few of them will work. Cube them small not fine, smaller than bite size but not too small.

2. Onion - (Optional) finely chopped.

For grinding:

1. Poppy seeds - 3tsp

2. Cumin seeds - 2 tsp

3. Cinnamon powder - 1 tsp or small stick of 3 cm.

4. Clove powder - 1/2 tsp or 3 pods

5. Black Pepper whole - 1/2 tsp

6. Roasted split chickpeas(dhalia) - 2 to 3 tsp

7. fresh or frozen coconut scrapings - 1/2 to 3/4 cup

8. Fresh mint - a handful

9. Cilantro - a handful

10. Green chillies - 4 to 5, depending on your taste.

11. Ginger - 1/2 inch piece grated or paste 1 tsp

12. Garlic - 1 pod or 1/2 tsp paste (optional)

For tempering:

1. Oil - 2 tsp

2. Mustard seeds - 1 tsp

3. Asafoetida - 2 to 3 pinches

4. Turmeric - 2 pinches

5. Curry leaves - 1 string

Method:

1. make the tempering by heating oil in a pot on medium heat. Add mustard seeds and let them splutter, add the rest of the tempering ingredients to it and saute for 5 seconds.

2. If using onion, add it along with a pinch of salt and saute till it gets transparent. If not, add the vegetables one after the other, saute them till they sweat add a little water so that they move around, not get immeresed, add sufficient salt and close the lid and let them cook.

3. In the mean while, take all the ingredients of grinding in a jar, make a smooth paste and keep aside.

4. once the vegetables have cooked, add the ground masala and cook for 10 more nimutes. Sagu is ready to eat with roti or dosa.

Tips:

1. If the broth gets thin, do not panic, take some chickpea flour and sprinkle it on the cooking saagu and slowly mix it in. make sure not to form lumps. Keep in mind that very little flour can make the broth thick. If you require more, add a little more flour.

2. If the broth gets too thick, simply add water till you get the desired consistency.

Ciabatta bread and oil

Ciabatta bread goes well with most of the soups. To add some extra taste and aroma, you can infuse a 2 tbsp of  olive/virgin olive/extra virgin olive oil with rosemary,basil, parsley, grated or minced garlic about a pinch each. In order to do that, heat oil in a pan and all the ingredients and saute for a few seconds. Or, mix all the ingredients and microwave for 10 to 15 seconds depending on the microwave capacity. Dip the ciabatta bread in this and eat it all up. It simple tastes yummy!!
Make more if you need more, the above will be sufficient for 2 medium or 4 small pieces of bread.
If you like it slightly fruity and tangy, add a little lemon zest*, about a pinch.

* - look in glossary for explanation.