Soups and Salads

Rasam Powder Spiced Red Pepper and Carrot Soup

[heart_this] · Jun 22, 2018 · 1 Comment

Rasam Powder Spiced Red Pepper and Carrot Soup is a low carb, no oil, easy and healthy soup to make.

I came up with this recipe when my son fell ill. He wanted soup and I really wanted him to have Rasam. Hence the Rasam Powder Spiced Red Pepper and Carrot Soup. It takes very little effort to make and is so good for a cough and cold. Ginger added to the soup is divine.

This soup is my roots (South Indian rasam) awakening to blend perfectly with fresh California produce.

What is Rasam?

Rasam – a childhood favorite and ubiquitous in every South Indian household. The blend of simple spices, especially black pepper in a tomato and tamarind broth will wake you up to sigh in pleasure. It is comfort food. Drink it like a clear soup or serve over rice.

The spices are roasted and ground to a fine powder to be used whenever needed. My Mom sends me a batch every six months as I am too lazy to make my own. Plus I think hers tastes so so good. You can get ready-made Rasam powder at any Indian Grocery Outlet. The brand that makes Rasam Powder close to my mother’s recipe is 24 Mantra Organic Rasam Powder. It will last for a year.

Recipe Variations

Try making this with butternut squash or yellow pumpkin for a different taste.
Fresh fennel added to the soup will give a wonderful variation.

Rasam Powder Spiced Red Pepper and Carrot Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

A delicately spiced soup that packs a punch.

Course: Soup

Cuisine: American, Indian

Keyword: easy, soup

Servings: 6 servings

Calories: 51 kcal

Ingredients

450 grams Carrots chopped roughly. Approx 3 big carrots
225 grams Red Bell Pepper Approx 1 large bell pepper
180 grams Roma Tomatoes Approx 3 tomatoes
30 grams Ginger Approx: a little more than an inch of ginger
6 grams Rasam Powder Approx: a little less than a tablespoon
5 grams Salt Approx: a little less than a tablespoon
3 Cups Water

Instructions

Chop all the vegetables roughly. Combine all the ingredients in a pressure cooker, instant pot or crockpot.

For Instant Pot:

Close lid and turn the seal vent. Click the "manual" button and set the time to 10 minutes. Once cooking completes let the pressure valve release naturally (about 10 minutes)

For Pressure Cooker

Pressure cook for 2 whistles. And let the pressure release naturally.

For the Soup

Blend the contents to a smooth consistency.

Recipe Notes

This soup is awesome on picnics and tastes delicious cold too.
I have given a link for the Rasam Powder brand that I like. Click on "Rasam Powder" in ingredients to take you there.

Split-pea Soup

[heart_this] · May 23, 2018 · Leave a Comment

I just love peas in any form. You are going eh?!! I do! It’s sweet and brilliant green in color. And it is comfort food. And… it is so easy and quick to make. This protein-rich pea soup is hearty and healthy.

Split-peas is not a stranger to India and definitely not to France. Traditionally Pea Soup or Potage Saint-Germain is cooked in broth with carrots, leeks and pureed thick. My version of the has only some remnants of the traditional style. I have fresh peas and dry split-peas, fennel, leeks, ginger, and jalapeño to give that insane kick.

Pea Soup

I like to blend my pea soup till it is silky smooth mainly because I roughly chop the veggies. But you can keep it chunky if you want. I keep the leftovers in the refrigerator and warm it up in a mug for lunch. What I like about this soup is that it has got all the nutrition needed in one pot. Add a thick wedge of my Focaccia bread and you are good to go.

This is one of easy family dinner recipes that I can make while I surrounded by chaos – homework getting done on one side, prepping for the next morning and trying to have a conversation with my husband at the same time. This soup keeps my hand free and gets done with minimal supervision.

Pea Soup Nutrition Facts

Peas and Split-Peas are very high in protein and low in fat. 1/2 cup of cooked split-peas contains 8 grams of protein. It is fiber rich like most legumes. And are a good source of vitamins A and B, potassium and magnesium needed for red blood cell production and essential energy needed by the body. This is why mashed, pureed peas are often given to babies as first foods. Plus they taste so, so good. For more nutrition facts, go here

Quick Variations

You can use only split-peas and avoid fresh peas if you are out of it. But add a carrot for that touch of sweetness if you do.
Add 1/2 teaspoon of Cayenne instead of jalapeño for a spice variation.
Make it curried by sautéing a small diced onion with 1 teaspoon curry powder.
Add richness to the soup with 1/4 cup soaked and pureed cashews. You will have to add a little heat to it if you do like cayenne or jalapeño or it will be bland.

Pea Soup made with Fresh Peas and Split-Peas

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

This protein-rich pea soup is hearty, healthy and delicious.

Course: Soup

Servings: 4 people

Calories: 337 kcal

Ingredients

2 TBSB Olive Oil
5 Cloves Garlic peeled and crushed
1 inch Ginger crushed
1/2 Jalapeño Pepper sliced thin (optional)
225 grams Leeks approx 1 large Leek, washed and roughly chopped
200 grams Fennel approx 1 small Fennel, chopped
3/4 TBSB Kosher Salt I prefer Himalayan Sea Salt
1/4 teaspoon Black pepper freshly ground
200 grams fresh/frozen geen Peas
200 grams dried Split-Peas
1 Bay Leaf
25 grams Parsley Sprig
Rosemary Spring for Garnish (Optional)
Clotted Cream for Garnish (Optional)

Instructions

Stove Top Method

In a 4-quart stockpot on medium heat, sauté the leeks, fennel, jalapeño, and garlic and ginger with the olive oil, salt, and pepper until the onions are translucent. About 8 minutes.
Add the bay leaf, parsley split peas, fresh peas and vegetable stock. Bring to a boil. Skim off the foam while cooking. Simmer for another 40 – 50 minutes till the split peas are soft. Adjust for salt and pepper.
Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Instant Pot or Electric Pressure Cooker Method

On sauté mode, sweat the vegetables (leeks, fennel, jalapeño, and garlic). Add the stock, bay leaf, parsley dried peas and fresh peas.
Cook under high pressure for 15 minutes and then let it naturally release for at least 5 minutes manually releasing it the rest of the way.
Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Recipe Notes

Soak the split-peas for 2 hours for faster cooking.
You can serve the soup chunky without blending
The soup will look thick when you take it out of the refrigerator but will loosen once reheated.
This soup begs for thick chunks of bread to be soaked in it. Pair it with Focaccia Bread or daily old Wheat Bread
If you want to make a simple salad to go along with it, make the Purple Kale Salad, Carrot-Broccoli Slaw, with Pomegranate Vinaigrette

Purple Kale Salad, Carrot-Broccoli Slaw, with Pomegranate Vinaigrette

[heart_this] · Apr 10, 2018 · Leave a Comment

This purple kale salad is colorful, delicious and a super fun way to eat a Super-Food. See, what I did there?!! This is probably why my kids ignore me when I drop them at school. However, they will, and have eaten this scrumptious salad without a fuss. I usually pair it with a simple pasta dish like my Dandelion Greens Pesto Linguini. They like putting the salad on top of the pasta and eating it.

Do you like salads? I love them. My husband? Meh! Not so much. At least before. I have converted him. Not fully, mind you. But, enough. He absolutely loved this salad though. Did not have to coax him or anything.

Purple Kale Salad

The purple kale salad is a bowl full of healthy ingredients like micro greens, alfalfa sprouts, carrot and broccoli stem slivers, crunchy bean sprouts with a delightfully simple vinaigrette. Kale, which is becoming a superfood star, contains fiber, antioxidants, calcium, and vitamin K. The sprouts have high levels of vitamin B, vitamin C, vitamin D, vitamin E and a variety of proteins and other important minerals.

To know more about the health benefits of kale and sprouts, read the following articles.

You are going, whoa! Yup, I kid you not. This is a power packed salad which leaves you satisfied and craving more. I like having a big bowl of this for lunch, happily munching away. My daughter eats it just for the color. She says, “Mom, that’s so pretty.”

They are such party pleasers. And stunning on the table. I made this for a group of friends as part of dinner one evening. Several of them made a meal of just this salad. It’s also a great option for a low-carb dinner or lunch.

Purple Kale, Carrot-Broccoli Slaw Salad with Pomegranate Vinaigrette

Prep Time

10 mins

A colorful, delicious salad with the goodness of kale, sprouts and broccoli-carrot slaw. Dressed in a delectable and easy pomegranate vinaigrette.

Course: Salad

Cuisine: American

Keyword: #glutenfree, #salad, healthy, vegan

Servings: 6 servings

Calories: 95 kcal

Ingredients

For the Pomegranate Vinaigrette

1 Tablespoon Pomegranate Molasses
3 Tablespoon Extra Virgin Olive Oil
1 Tablespoon White Wine Vinegar
1/4 teaspoon Kosher Salt
1/4 teaspoon Freshly ground Black Pepper

For the Purple Kale, Carrot-Broccoli Slaw Salad

170 grams Purple Kale approx 1 medium head of kale
50 grams Alfalfa sprouts approx 1/2 Cup
50 grams Broccoli Stem approx 1/2 Cup
50 grams Carrot approx 1/2 Cup
50 grams Mixed Micro Greens approx 1/2 Cup

Instructions

For the Pomegranate Vinaigrette

Shake all ingredients in a tightly-lidded container OR drizzle in the olive oil as you whisk together in a small bowl.

For the Purple Kale, Carrot-Broccoli Slaw Salad

Use a mandoline slicer and julienne the broccoli stem and carrot.
Wash the Purple Kale and Micro Greens. Tear the kale by hand. Plunge them both in an ice water bath for 5 minutes to crisp them up. Drain. Using a salad spinner or paper towels, dry them thoroughly.
Combine all the ingredients in a bog bowl. Toss with the Vinaigrette.

Recipe Notes

You get mixed micro greens box at the grocery store which is usually a mix of pea shoots, cilantro, garnet amaranth, green daikon or radishes.
I like this Mandoline Slicer

Roasted Kale and Chick Pea Salad

[heart_this] · Jan 3, 2018 · Leave a Comment

Roasted Kale and Chick Pea Salad is a simple, healthy, delicious and quick salad. These are so easy to put together and taste like you spent a lot of time on it.

The holidays are over and let’s face it, its back to work, time to get back to reality along with all those extra pounds gained with scrumptious food. Time to go healthy again. But, who says healthy can’t be delicious too?

Kale

Let’s talk about Kale. Kale ( Brassica oleracea), is actually part of the cabbage family and are green or purple in color. It’s one of my favorite greens, so rich in vitamins and minerals, especially iron, and low in calories. During World War II, its production was encouraged by the United States government for their easy to grow and nutritional properties.

It is now considered one of the superfoods and an antioxidant superstar. One ounce of cooked kale offers more iron than one ounce of beef.

This particular recipe, Roasted Kale, and Chick Pea Salad combine the bright earthy and slightly bitter flavor of kale with the creaminess of chickpea and touch of sweetness with freshly grated coconut. This salad tastes good warm or at room temperature.

For more healthy salad recipes, check out my Soups and Salads page.

Note: Asafoetida is a dried gum extracted from the roots of certain perennial plants of the Ferula Family. It adds a nice flavor to the salad. You can purchase this spice in Indian specialty stores or from Amazon LG Hing (Asafoetida) 50gms too.

Roasted Kale and Chick Pea Salad — Sauteed Chick Peas

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Freshly Ground Masala Rasam (Kalyana Rasam)

[heart_this] · Nov 17, 2017 · 1 Comment

I like drinking Rasam. Normally you would grind spices and store it away for future use. The Kalyana Rasam or rasam made at weddings is different. It is made with freshly ground spices and takes 15 minutes to make and is so good for a cough and cold. I add ginger to my version. And very little cooked Toovar dal.

It’s raining in California. A much awaited and wanted rain. I love everything about rain. The way it looks as if the city is getting washed, clearing out all the dirt, smelling clean! Rain also makes me cold, yearn for that warm comfort of holding something hot in a cup. Wanting simple, uncomplicated broth that is both flavorful and yes, hot! I love this Rasam!

Drink it like a clear soup or serve over rice.

The pan I use to temper T-fal B1500 Specialty Nonstick One Egg Wonder Fry Pan Cookware, 4.75-Inch, Grey

Also, try Piri Spiced Sweet Potato and Leeks Soup.

[amd-yrecipe-recipe:8]

Fennel, Escarole, Persimmon Salad, Cashew-Butter Vinaigrette

[heart_this] · Nov 14, 2017 · Leave a Comment

Fennel, Escarole, Persimmon Salad with a Cashew Butter Vinaigrette tastes just as exotic as it sounds. A light salad with simple autumn seasonal ingredients, that get tossed together in a flavorful vinaigrette.

During fall/autumn season, I don’t really get much exercise. Sure, I go for a swim once a week, but I don’t take those long walks like in summer. Plus it gets darker soon, and you get tired at the end of the day and my excuses go on and on. What I think the real reason is, that, autumn weather makes me lazy!

And, I don’t know why, but I crave hot soups to warm those cold nights. And leafy salads with falls abundant bounty like squashes, persimmons, root vegetables and all those gorgeous greens for my lunch. Give me a big bowl full of these beauties and I will happily munch while toiling away at work.

Persimmon Salad — Persimmons at the farmers market in California

Persimmons are those wonders that look like an heirloom tomato at the first glance. The ancient Greeks called it “divine fruit”. This is a fall fruit, very seasonal. Originally from Japan, it is now grown in India, Burma, Australia. In the United States, it is predominantly grown in California. So yay! for me. And the farmers market is full of these beauties.

When the persimmons are ripe, they will turn from glossy yellow-orange to red-orange. You can eat them either way. I like them when they start to turn reddish but not quite all the way through. Their delicate and sweet flavor will blow you away. They are an excellent source of fiber and low in calories and fat. In other words, good for you!

This Persimmon Salad has escarole, which is only slightly bitter to pair beautifully with the sweetness of persimmons and fennel. The richness of cashew butter vinaigrette rounds off this healthy, delicious salad. I added my Spiced Candied Pecans for that nut crunch in my salad.

The salad spinner I use – Cuisinart CTG-00-SAS Salad Spinner, Green and White

[amd-yrecipe-recipe:6]

Basil, Spinach, Garbanzo Beans Pasta Soup

[heart_this] · Nov 2, 2017 · 1 Comment

Basil, Spinach, Garbanzo Beans Pasta Soup, a weekday hearty, healthy soup and a complete meal for those chilly fall nights. The weather in the Bay Area has finally turned and decided to become fall. The leaves are beautiful colors of yellow, orange and red and line the sidewalks like a riotous carpet begging to be walked on.

The cold nights however make me long for a hot meal and also makes me tired after a long day. And, yes, lazy to cook anything that can’t be put together quickly. It was during one such night this week, as I stared into my refrigerator wondering what I should make for dinner that did not involve more than tossing things into a pot, that I came up with Basil, Spinach and Garbanzo Beans Pasta Soup.

My initial thought was to make easy pasta. I discovered that I had only about two cups left in the pantry, hardly enough for a family of four. I also had one cup of cooked Garbanzo beans. As I contemplated my options and my weary day, I decided to combine all of them and the gorgeous basil, spinach, zucchini, leeks and make pasta soup, sort of like minestrone without the hassle of cutting the vegetables into perfect shapes.

The result – Basil, Spinach, Garbanzo Beans Pasta Soup! My kids loved it and asked for seconds. My mother who is visiting, said it was perfect to warm her up. And my husband and I cleaned the pot by eating every drop of it. Sometimes, great recipes are born because of a weary day and sheer laziness! Serve with thick slices of bread to dunk in the soup like my Whole Wheat Honey Bread.

Israeli Couscous, Quinoa Salad

[heart_this] · Oct 5, 2017 · 1 Comment

Israeli Couscous, Quinoa Salad with Roasted Peppers, Heirloom Tomatoes and Arugula, Pineapple, and Feta is a hearty, healthy and wholesome salad that is a meal by itself for those cool summer breezes going into fall. The farmers market is still full of these luscious summer produce. I know, it’s fall already but it still feels like the end of summer in California. What’s that?!! I am in denial! Come on! Who wants summer to end?

The roasted peppers lend their smokiness to contrast the sweetness of the tomatoes and pineapple. The red quinoa has the bite and protein with the Israeli couscous adding the much-needed starch and texture. Rounding it off is the bitterness from the arugula and the salty creaminess of feta cheese. This is a keeper for those fall potlucks, end of summer campfires or just a light evening meal.

Shhh!!! Secret Ingredient: Roasted whole cloves of garlic whose spiciness clings to tongue and senses.

Pair it with Challah Bread and Balsamic Vinegar Infused Onion Jam for a sinful, healthy family dinner.

Variation for disbelievers:

Use fall’s produce of roasted root vegetables like carrots and beets, instead of the peppers. Toss in some roasted squash. Can you smell it now? Breathe in the scent of earth and enjoy the beautiful shades of red, yellow and orange of fall right in your kitchen. I like this season too. At least, I will, once the leaves change colors and the market bursts with the fall’s bounty.

Note: I made the Roasted Peppers, Heirloom Tomatoes and Arugula Salad with Israeli Couscous, Quinoa, Pineapple and Feta for the Teachers Appreciation Lunch at my son’s school, this summer and they went couscous (get it?!! he…he!) over it. Thank you all the efforts you put into your classes and students and for loving my salad so much.

Use Candied Spiced Pecans for a variation.

Pair the salad with Challah Bread and Balsamic Infused Onion Jam for a healthy family dinner

Piri Piri Spiced Sweet Potato and Leeks Soup

[heart_this] · Aug 31, 2017 · 1 Comment

This delicious soup is the result of an almost empty larder/pantry, a cold, rainy evening and a desire for a hot cup of satisfying soup to warm us up.

The weather is turning towards a cool breeze. Soon it will be fall. And a time for root vegetables to shine! You will see a rainbow of potatoes, sweet potatoes, carrots, beets and so, so many more, at the farmers market. And so do leeks, a favorite of mine.

Piri Piri or African bird eye chilli are peppers grown and culivated in Africa. The peppers are dried and made into powder called the Piri Piri spice powder. It is marvelous in this soup as it adds that much needed zing to the sweet potatoes and leeks.

Lets make this!

8 Servings | Prep Time: 8 mins | Cooking time: 20 mins

Ingredients

5 Medium Sized Sweet Potatoes, Peeled and Cubed
4 Leeks, Washed and Sliced
6 Stalks of Celery, Washed, Peeled and Sliced 1/2”
6 Cloves of Garlic, Minced
8 Cups Stock (vegetable/chicken) or Water
2 TBS Olive oil
2 Teaspoon Piri Piri Spice Powder
1 Cup Milk
1/2 Cup Grated Gruyere Cheese
6 TBS Parsley, Finely Chopped (Hacher)
Salt and Freshly Ground Black Pepper
3 Tbs Toasted Sliced Almonds

1 Recipe Cilantro Oil

For the Soup

Heat 2 Tbs Olive oil in a crock pot over medium heat. Add sliced leeks, sweet potato cubes and garlic. Saute for a few minutes taking care not to achieve any color to the leeks. Season with salt, freshly ground black pepper and Piri Piri spice powder. Add stock/water. Simmer, and cook for 15 minutes. until the vegetables are tender.

Blend in a Vitamix or with a hand held blender till a smooth consistency is achieved. Return to the crock pot. Add 1 cup milk, grated Gruyere and simmer for 5 to 7 minutes. Taste and adjust seasoning.

Garnish with finely chopped parsley.

Ladle soup into bowls. Top with sliced toasted almonds, a few drops of Cilantro oil and the 2” sliced grilled cheese crouton. Serve Hot.

Optional: Using a small melon baller shape butter and keep cold for service. Garnish with small ball of butter to make the soup extra silky to taste.

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Spinach and Goat Cheese Lentil Salad

[heart_this] · May 20, 2017 · 4 Comments

Spinach, and Goat Cheese Lentil Salad – this is my version of the satisfying French Lentil Salad, paired with none other than Naan bread and cilantro oil. I had to put my Indian stamp on it. Sorry France!

My Chef instructor mentioned it casually in class one day, that the French use lentils too. Le Puy lentils, the superior kind, according to him. I had seen these little packets of over-priced lentils at Whole Foods before and this revelation in class prompted me to go and buy them to see what was so special about them.

So began my research into this unique lentil. Le Puy lentils are green in color and are named for the region of Auvergne, France where they are cultivated. They differ from usual green/brown lentils because of their ability to retain their shape during and after the cooking process. Hence their popularity in salads. They also cook faster than their counterparts. They are also more chewier in texture and nutty, peppery in flavor because of the volcanic soil they grow in naturally.

I was curious, to say the least, about this lentil’s properties. One, it does not turn mushy how much ever you over cook them. I tried, believe me! Just for the heck it. Each lentil remains separate because of the lack of starch in them. Two, they are surprisingly (to me) wonderful to eat. I kept munching on them when I was making the salad. Three, they are wonderfully versatile, as in you can add all sorts of spices and flavors to them and they absorb it like sponge. As you will see from my recipe, I went a little crazy and had so much fun in adding them.

Note: Buy only Le Puy lentils. There are a lot of wanna-be’s in the market that claim to be the real deal. A good indicator is the price. These lentils are expensive when compared to the regular ones. And well worth it. Make them and you will think so too.

Now this recipe for Spinach, and Goat Cheese Lentil Salad seems like a lot of ingredients but they are all already in your pantry.