My story begins with Aloo Gobi….
Read MorePhoto (c) Camille Becerra
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One-Pot Chicken & Veggie Stew
“As winter creeps up
We snuggle and hide,
From that frosty cold
That does indeed bite.
A warm meal
Makes us drool and dream,
A steamy sinful stew
With dollops of cream.
A movie and a blanket
A loving kiss,
Comfort for that hunger
That’s one granted wish.
And with a stomach full
We in happiness sway,
Winter isn’t that bad
When summer is on it’s way..”
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Curried Beetroot & Lentil Soup Shots
Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.
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Celery&SpinachSoup7
Spinach, Celery & Coriander Masala Soup
Soup - people love it or hate it. But given the ease and practically no-recipe for coming up with these concoctions (not to mention the health factor!), I had to put this recipe up.
I was waiting for a cousin to come home for dinner. She had been on a vacation, and I wanted to give her something healthy to eat after all the junk on the road. At the same time, I wanted to empty my refrigerator before I left for holiday [chuckle!]. That combination, my friends, turned out to be pretty magical. I pulled out everything from my vegetable tray and created this recipe as I went along. The music definitely helped ;). With bold Indian flavors, a hint of spice & all the 'green' from the veggies, this bowl of deliciousness was too tempting to pass on while I worked on the photos. Honestly, I didn't expect it turn out as good! Slurp.
Read MoreRaw Grape and Ginger Soup
"Grapes are a favorite, and not only as wine,
I love them as a snack, natural & fine
Sweet as Fall, they create a soup swell
Raw, vegan, glutenfree, and sugar-free as well!
Just blend it all up, with spices favorite few
Leave it to chill, and there's a recipe new
Not complicated, doesn't take all your time free
Delicious & easy, as easy as cooking can be!"
Ingredients
1 pound seedless green grapes
1 inch piece of fresh ginger
Juice of 1/2 a lemon
6-8 fresh mint leaves
1/4 teaspoon paprika/chili powder (adjust to taste)
1/4 teaspoon black salt/rock salt
1/4 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon cracked black pepper
Pinch of salt
Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.
Yes, that's it!
A refreshing, raw and uber healthy soup to accompany your fall table.
Fresh Peach Rasam
“I love biting into a ripe peach
That smells of summer, and the beach,
With juices that trickle down the chin
As I bend over the kitchen sink.
I eat one, then two, then three
And wish I had a peach tree,
I’d then dip them in syrup, bake a pie
Blend into a smoothie, or try in chai
Make chutney, perhaps pickle a few
Brew up this rasam, and serve to you!”
Ingredients
4 ripe peaches - peeled, de-seeded and quartered
½ teaspoon mustard seeds
1 tablespoon olive oil
¼ teaspoon red chili flakes or paprika
½ teaspoon roasted cumin powder
½ teaspoon dry mango powder
¼ teaspoon black/rock salt
Pinch of salt
Sugar to taste (only if the peaches are not sweet enough)
2-3 mint leaves, roughly torn
Blend the peaches with ½ cup water.
Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.
Chilled Raw Cucumber Soup
“Green juice green,
You’re bitter & mean,
I am moving on today
I never took to you anyway!
This drink so refreshing
Has given me wings,
As good as a sip can be
Oh! that hint of lemon sneaky.
It’s health in a gulp
With or without pulp,
Makes me hum a new tune
Come on, let’s drink up June..”
Ingredients
1 large cucumber
7-8 leaves of fresh mint
½ cup ice water
Juice of ½ lemon
¼ teaspoon cumin powder
¼ teaspoon dry mango powder
Pinch of fresh black pepper
Pinch of paprika
Salt to taste
Method
Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.
Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.
Notes:
- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!
- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!
