Ginger Sesame Watercress Soup

Ginger Sesame Watercress Soup

The first legit snow day. Kids are home today and tomorrow has been declared a holiday already. Outside 10 inches of snow waits to be shoveled and my Canadian man has geared up to shovel, since the man who blows snow for us has just undergone a knee replacement surgery. And, it had to be the heaviest snow!  So my older daughter gears up too, to help. She is excited to be out as is the little one heavy snow makes good snow people . So booted and jacketed from top to toe, the three head out each on their personal pursuits. I am at home trying to get my valentine’s project for my kiddos, esp the little one finished – this is a big deal in our house and for some reason the kids have always been into it, the girls especially. And I try to draw energy from their enthusiasm and end up making Nutella cookies with my daughter’s help yesterday. Three hours and some later, I poke my head through the garage door to enquire about lunch and in unison they demand something warm and yummy.  I rifle through the fridge to see what I can rustle up at short notice. Like a scanner that beeps when it spots things, so to my eyes zoned in on the half used tofu, spring onions begging to be eaten before they go rotten, baby carrots and a big whopping piece of ginger. Pulling these out from the fridge I sprint downstairs to my other fridge to see what else catches my fancy and voila watercress. I sprint back...
Pineapple& Papaya Soup with Jasmine (Soup D’Ananas et De Papayes au Jasmin)

Pineapple& Papaya Soup with Jasmine (Soup D’Ananas et De Papayes au Jasmin)

This soup is an adaption of the French chef par excellence, Roger Vergé ‘s Soup de Melon et De Papayes au Jasmin from his book Cooking with Fruits. My dear friend lent me this book to browse – I was totally fascinated at how wonderfully he was able to make a mélange of recipes with fruits. This is a fantastic soup for all especially I believe my friends from South India who wear jasmines in their hair. The heady, intoxicating fragrance of the flower! I never thought that this could be used in cooking! Believe you me when I say that it infused the most exquisite bouquet to the soup and I felt in 7th heaven at having reproduced, albeit with some changes, this soup delicacy and wowed my family with it… please enjoy the pictures and the recipe and it is one you can certainly try in the south given the abundance of papayas and jasmines and pineapples too. Picture from the book 6 servings Preparation 20 minutes No cooking required Ingredients Zest of 1 lemon Juice of 2 limes ½ Pineapple 1 medium sized papaya ¾ cup sweet wine such as Sauternes (I subbed dark cherry juice) 1/3cup sugar 1 pinch of salt 36 very white jasmine flowers (you can sub this with few drops of orange blossom water when you are ready to serve) 6 sprigs of fresh mint White pepper, finely ground (I used black) Add caption Preparation Grate the lemon for the zest Peel, deseed and cube papayas Peel and dice pineapple Juice the limes Measure ¾ cup of cherry juice (you can sub with...
Blood Orange Rasam/ Indian Soup

Blood Orange Rasam/ Indian Soup

On my never ending quest to find  new and different ways of using natures edible gifts, I stumbled upon these blood oranges (god bless Farmville – I’ve learnt a lot from playing that game) and if you saw my Clementine Rasam post, or have been following my recipes, you will know that I do like to twist things around and see where it gets me – So far it has been to very happy places, unexplored and waiting to be explored. The rasam not only turned out great, but the aroma from the blood oranges gave it an additional delicate citrusy flavor which enhanced the enjoyment of this rasam/soup I did two things differently – a) I did not use Dal b) I did not use tomatoes But I did use coconut and coriander to thicken the rasam in place of the dal – Follow the directions of making Mysore Rasam minus the tomatoes and dal. About Blood Oranges They are the size of a Big Orange with purple bruise-like patches. When cut they are super dark red and their taste is a cross between orange and grapefruit – they are sweet-sour and they have the slight bitterness of the grapefruit – all in all an interesting fruit which made for a really gourmet rasam Ingredients Juice of 2 blood oranges water 1tsp of rasam powder (available in Indian stores) 3 cups of water 1-2 tsp of Suvaiyana Rasam Powder ¼ cup grated coconuts Preparation Juice the oranges In a sauce pan, melt butter and the Rasam powder. Add  2 cups of water Grind the coconut to a smooth blend and add...
Mysore Rasam (Indian Lentil Soup)

Mysore Rasam (Indian Lentil Soup)

I am slowly realizing that I LOVE coconuts and it is my firm belief that it enhances and enriches any dish it is used in. I seriously don’t know if my method of making this rasam is at all authentic, but I’ve tasted my mom’s Mysore Rasam and I recall some of the flavors I’ve tried to create with this recipe. Even if I do say so myself, it turned out pretty good and we coupled it with a side of potato –onion roasted curry – There was silence at the table except for the slurpy noises that come from licking ones fingers,sometimes arms and elbows as the rasam trickles down. My mom joked that we liked “swimming” in the rasam since I was a tad too liberal with it on my plate – But this is comfort food at the very ultimate for us and there is a deep yearning for it if I have not prepared it in a 4 day period J The only difference I make between a regular rasam and this version is the “arachi vitta” part – which means the addition of coconut + fresh spices ground up.  Ingredients ½ cup toor dal (split pea) boiled mushy 1 can of diced Tomatoes or 3 big regular tomatoes 1.5 cups of water 2 tsp Suvaiyana Rasam powder (or other) ½ tsp each of mustard and cumin Cilantro and curry leaves to garnish 1 tsp of ghee for spluttering the cumin and mustard Additional spices for this kind of rasam ¼ cup of grated coconut 1 tsp Suvaiyana South Indian Garam Masala (or other) ½...
Chinese Broccoli Soup

Chinese Broccoli Soup

We lucked out last week, while looking for spring roll wraps, and found this oriental grocery store where we not only got the wraps which were only 35 calories each, but also some really yummy greens. I was under the impression I was cooking greens until I compared my pictures online with a google search for Chinese greens and found that this was indeed Chinese broccoli – How cool is that? What is it they say about learning something new every day 😉 Simple Soup, takes less than 20 minutes to make Ingredients 2 bunches of Chinese broccoli (wash thoroughly and cut big) 2 sachets of dry milk powder (Use non-dairy powder if you are vegan) 2 green chilies 2 cloves of garlic 1 small cube of ginger 1 tbsp of crushed cashews (optional) ½ cup of grated coconut 1 tsp of olive oil Salt to taste Preparation Really wash the greens very thoroughly and chop into fairly big pieces since it is to be ground anyway Dry fry the coconut. Then add the oil and the rest of the spices and brown a little. Next add the greens and keep closed In a vessel, empty the contents of the milk powder add the specified amount of water and mix. When the greens soften, add the milk and allow the entire soup to cook for about 2-3 minutes Blend to a smooth consistency and serve with warm bread. I served it the my Four Flour Medley Masala Bread...