Recipe Review December 2009

Aayi's Recipes
Dried Gooseberry Gravy(Sukkil AvaLe Kadi/Tambli)
Shilpa shares a 'bitter' taste of India in this unique recipe.

Edible Garden
Gobi Manchurian
This unique Indian dish is a favorite and a special dish among some of my friends. This dish is a cauliflower (gobi) speciality with a nice gravy that, I think is Chinese influenced. But, until I read the recipe on this site, I never realized the gobi is covered in a batter and deep fried! Sounds yummy! I have yet to try it.

Fourth Sense Samayal
Spicy Rajma Gravy
Shilpa shares through captivating photo and poetry the beauty of thick, flavorful Indian kidney bean stew.

The Gori Wife Life
Frozen
An American married to a Pakistani, living in Pakistan shares some lessons on traditional cooking mixed with modern touches in food storage and preparation.

One Hot Stove
Cashews are the new Cream
Nupur shares a tempting Vegan Dum Aloo recipe. Dum Aloo basically means 'strong potato.' Usually Dum Aloo dishes have whole, small potatoes in them.

Veggie Platter
Aloo Matar
Suma at Veggie Platter, shares a mouthwatering Potato (aloo) and pea (matar) dish ripe with the flavors of India!

Indian Inspired Vegetable Soup/Stew

INGREDIENTS

2 1/2 tablespoons olive oil

1 cup diced onion

2 cloves garlic, minced

1 tsp ajwain seeds

15 baby carrots finely sliced
3 ribs celery, sliced thinly
2 cups diced green, red and/or orange peppers

Salt/pepper to taste

2 bay leaves

1 tbspn Cumin powder

2 tbspn Corriander powder

1/8 tsp turmeric powder

½ tbspn red chili powder

1 cup orzo pasta (or rice that doesn’t fluff up in soup)

6 cups vegetable broth

1 15-16 oz can diced tomatoes
2 tablespoons fresh parsley leaves, chopped
1 tsp dried basil

1 ½ cup small beans or lentils (not black beans)

Method:

Step 1:

Heat olive oil, add ajwain seeds, onions and garlic on high heat for 3-5 minutes (don’t burn).

Step 2:

Turn heat to medium, add carrots, celery, and peppers. Stir it up. Fry for 10 minutes stirring every two minutes.

Step 3:

Add all the spices. Stir and fry for about 5 minutes more on low heat. During this 5 minutes heat the water and start to make the pasta.

Step 4:

Add the vegetable broth, diced tomatoes, parsley (if using dried, use 1 tbspn) and basil into the soup. Stir it up on high heat. When it boils, turn heat to medium, cover it up.

Step 5:

After 10 minutes add in the beans/lentils. Cover it again and let boil.

Step 6:

Heat for another 10-20 minutes to get firmness/softness of carrots and other veggies you prefer.

Step 7:

When veggies are almost the right firmness, add cooked orzo or rice. Turn off heat, let sit about 10 minutes and serve.

Will serve 4-6. Adapted from http://www.care2.com/channels/solutions/food/1712

Originally posted on my other blog in 2007.

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