INGREDIENTS 2 1/2 tablespoons olive oil 1 cup diced onion 2 cloves garlic, minced 1 tsp ajwain seeds 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) 1 15-16 oz can diced tomatoes 1 ½ cup small beans or lentils (not black beans) 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. Thank you for reading and spending your time here! Bon Appétit!
15 baby carrots finely sliced
3 ribs celery, sliced thinly
2 cups diced green, red and/or orange peppers
6 cups vegetable broth
2 tablespoons fresh parsley leaves, chopped
1 tsp dried basil
Method:
Thursday, December 3, 2009
Indian Inspired Vegetable Soup/Stew
Friday, November 6, 2009
Recipe Review November 2009
Greetings, Friends:
It's been a few months since the last time I printed this column. I go through phases - being inspired to cook or at least, dream, about cuisine based on purely by my emotions and taste buds! This month, there was such a wide variety and long list of recipes that inspired me (and few I have actually prepared at home), that I wanted to share the links from Nithya, Aayi, Abhilash, Jaishree, Suma, and a surprise guest! Enjoy this month's recipes, I hope they tempt your tastebuds and inspire dreams of yumminess as they had with me!
4th Sense Samayal
Indian Special Kai Murukku
Nithya shares how to make a tasty handwoven deep fried snack made of rice and lentils. The snack itself is called "murukku" and, in this case, called kai murukku as it is hand rolled. In Tamil, kai means hand/arm.
This is a unique Tamil preparation using the banana flower stamens. I have had the honor to help make this dish- this is truly one dish that is best made with 'a village' of helpers because of removing the stamens. It's a job that is both time consuming and detail-oriented. And, with a whole group of people putting their attention, patience, time and love into the preparation- the end product is all the tastier!
Aayi's Recipes
Vegetable- Barley Soup
Hindu Blog
Thirukkural Quotes on the Food We Eat
Thirukkural is an ancient book of parables written in the Tamil language by the poet Thiruvalluvar. His parables cover almost every aspect of everyday life. Here is a sampling of quotes relating to nutrition, which reminded me of a multipart post on my blog- A Thought for Food and Food for Thought.
Ruchi
Spicy Oat Pancakes
Jaishree introduces us to an Indianized version of oatmeal pancakes. YUM!
Veggie Platter
Aloo Methi Matar - Microwave Version
Suma has a whole series on microwave Indian recipes. She makes it look so simple and easy! This recipe is for a potato (aloo) and pea (matar) curry with fenugreek (methi) leaves.
Masoor Dal Sambar
Suma shares a tasty recipe for a vegetarian stew made from masoor dhal, a lentil not often thought of thickening sambar, as toor dhal is usually utilized for this purpose.
Vizmaya
Mambhazha pullisheri (kerala style)
A delectable yogurt mango spicy salad eaten as an accompaniment to rice and other Kerala dishes. Who can resist this sweet sour combination?
Related Links:
Recipe Review August 2009
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