Pea and Broccoli Soup
Jan31

Pea and Broccoli Soup

  Ingredients •1 stalk of celery, diced •2 C potatoes, peeled and diced •300g broccoli florets •2 C peas •1 bay leaf •5 C vegetable stock/water •2 Tbsp chopped fresh parsley •1¼ Tsp salt •½ Tsp ground black pepper Preparation 1.Combine all the ingredients in a saucepan except the salt and pepper. Bring to the boil; simmer until the vegetables are tender. Or alternately, you can pressure cook the vegetables. 2.Discard the bay...

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Green Split Pea Soup
Oct22

Green Split Pea Soup

  Ingredients •1 C green split peas •5-6 C water •2 carrots, peeled and cut into big chunks •2 tomatoes, peeled and chopped •1 bay leaf •1½ Tsp butter •½ Tsp yellow asafetida powder •2 Tsp dried celery (or 1 stalk of fresh celery) •1½ Tsp salt •¼ Tsp ground black pepper •¼ Tsp paprika or red chili powder •2 Tsp dried Parsley (or 2 Tbsp chopped fresh parsley) Preparation 1.Combine the split peas, water, carrots, tomatoes and bay...

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Fennel and Potato Soup
Oct21

Fennel and Potato Soup

  Ingredients 1 fennel bulb 1 ½ cup chopped potato ½ cup chopped tomato 1 ½ – 1 ¾ tsp salt 1 ½ tbsp olive oil ½ tsp pepper 1 tsp parsley 6-8 cups water 2 tbsp fennel leaves Preparation Chop fennel bulb and potato(s) into small pieces. Sauté fennel, potato, and tomato for a few minutes. Add all seasoning, water, and parsley. Bring to a boil then turn the heat to low. Cover and cook for 20 to 30 minutes. Before serving,...

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Simple potato and Green Pea Stew
Jun22

Simple potato and Green Pea Stew

  This dish is popular through out North India. If you use ¾ cup (180 ml) of water, the texture should be dry. If you want a stew like consistency, add more water. This is an accompaniment to steamed rice.   Preparation and cooking time: 30-40 minutes   Ingredients • Ghee or vegetable oil – 3 table spoons (45 ml)  • Scraped, finely shredded Or minced fresh ginger root – 1...

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Sliced White Radishes with Golden Pumpkin
Jun19

Sliced White Radishes with Golden Pumpkin

  White cooking radishes (mooli) pleasantly contrast in color and taste with golden-red pumpkin, the flavor of radishes varies enormously, from the mild salad icicle type available in supermarkets to the slightly hot and punget mooli sold in ethnic markets. Use whatever type is easily available, including oriental daikon. When you fry fenugreek seeds in a seasoning, allow them to turn khaki-red but do not let them darken to deep...

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