Carrot and Coriander Soup...staying out of trouble!!

Carrot and Coriander Soup…Liquid diet!! Yup that’s what we are on these days…actually, not really but that is what the man thinks since he gets soup every day before his “real dinner”…the sister thinks I am missing the Sun too much and cooking up all these shades of yellow and orange every day to compensate…as for me, well I am just glad that I am not thinking too much these days because that, my friends, always ends up getting me into trouble!!! J

Carrot and Coriander Soup

Ingredients:

• Carrots, washed, peeled and chopped, 450 to 500 gms, keep one half of carrot aside for later
• Onion, chopped, 1 medium size
• Potato, chopped, 1 small (or a small sweet potato)
• Celery, chopped, 1-2 stems (optional)
• Garlic cloves, finely chopped, 2
• Coriander powder, 1 ½ – 2 tsp
• Turmeric, ½ tsp (optional)
• Chicken Stock or Vegetable stock, around 5 cups/1.25 litre (and more, if needed)
• Fresh Coriander, finely chopped, about 3 tbsp
• Lemon juice, 1 tbsp OR Orange Juice, about 2 tbsp (optional)
• Freshly grated Nutmeg, ¼ tsp (optional)
• Butter or Oil, 1 tbsp
• Salt, to taste
• Pepper, to taste
• Chili flakes, to taste (optional)
• Single cream or heavy cream or half- n-half, 2-3 tbsp (optional)

Instructions:

Heat the oil in a large saucepan or Dutch oven. Over medium high heat, stir in the onions, celery and potatoes.

Once the onions start to soften, add in the garlic. Sauté for about a minute.

Add in the carrots, coriander powder, turmeric, nutmeg, pepper and the stock.

Increase the heat to high and once the stock comes to a boil, reduce the heat to medium low and leave to simmer for about half an hour till the carrots turn soft and tender.

Cool slightly and then blend the soup either using an immersion blender or a food processor. Taste and adjust for seasoning.

Look at the consistency – if the soup is thicker than you want, transfer back to the pan and add more stock or water.

Using the large side of a box grater, grate the carrot you had kept aside earlier. This is totally optional, but adds a nice texture.

Add the grated carrot and chopped fresh coriander to the soup. Heat the soup again till piping hot. Switch off the heat and mix in lemon/orange juice.

Stir in the cream if using and done done done!!

Notes/Options:

• Skip the garlic and use ginger instead. Add 1 tsp finely minced ginger paste along with the carrots.  

• Reduce the coriander powder to 1 tsp and add 1 tsp cumin powder as well. 

•  If using nutmeg, you can either add as mentioned above or add just before serving. 

• Depending on the sweetness of the carrots, you can add some honey if you want after blending the soup. Honey goes especially well with this one, if you are using ginger.

Roasted Butternut Squash Soup...I am finally getting to use it!!

Roasted Butternut Squash Soup…Till now I have never cooked with Butternut Squash (not available back home)...have always wanted to, since I love the way it looks and have liked it whenever I have had it on our vacations and now I am making full use of it - so much so that hubz is ready to bolt at the mere mention of Butternut Squash!!!

Roasted Butternut Squash Soup

Ingredients:

• Whole Butternut Squash, around 1 kg in weight (or pumpkin or even baby carrots – these were my substitutes back home and they worked well in this recipe)
• Olive oil, 1 tbsp
• Honey, 2 tbsp *refer to notes below
• Onion, chopped, 1 medium size
• Garlic cloves, finely chopped, 2
• Fresh Sage or Rosemary or Thyme, any one of the herbs you like (remember just one of them), 4-5 sage leaves roughly chopped OR a sprig or 2 of rosemary/thyme, leaves finely chopped
• Chicken Stock or Vegetable stock, around 4 cups/1 litre (and more, if needed)
• Lemon juice or Orange Juice, about 1 tbsp (optional)
• Freshly grated Nutmeg, ¼ tsp (optional)
• Butter or Olive oil, 1 tbsp
• Salt, to taste
• White Pepper, to taste (or black pepper)
• To garnish, heavy cream or half- n-half or toasted walnuts or toasted pine nuts or roasted pumpkin seeds or Crème Fraiche or Sour Cream

Instructions:

Preheat oven to 220C.

Cut the butternut squash in half lengthways and scoop out the seeds. Leave the skin on and cut the squash into about 3 inch wide wedges.

Lightly whisk the honey with a tablespoon of oil and some salt.

Place the squash, cut-side up on a baking tray. Brush the honey mix on the squash wedges. Roast the squash until tender, and a knife can easily be inserted, about 40 minutes or so.

Remove the baking sheet from the oven and let it cool off until ready to handle.

Using a large spoon, scoop off the butternut squash flesh and keep aside. Discard the squash skin.

Heat the oil in a large saucepan or Dutch oven. Over medium high heat, stir in the onions and sage.

Once the onions start to soften, add in the garlic. Sauté for about a minute.

Add in the squash, nutmeg and pepper and the stock.

Increase the heat to high and once the stock comes to a boil, reduce the heat to medium low and leave to simmer for about 15-20 minutes, stirring occasionally.

Cool slightly and then blend the soup either using an immersion blender or a food processor. Taste and adjust for seasoning. (Remember salt was added only when roasting the squash or if the stock you used had salt in it)

Look at the consistency – if the soup is thicker than you want, transfer back to the pan and add more stock or water. (This soup is supposed to be thicker than a regular soup but as always do as you please J)

Heat the soup again till piping hot. Switch off the heat and mix in lemon juice.

Garnish with what you like or have…Enjoy!!

Notes/More Options:

• Don't like honey? Skip it or use brown sugar towards the end.

• Instead of roasting with honey, you can add a tablespoon or two of honey right before blending the soup.

• Skip the garlic and use ginger instead. Add 1 tsp finely minced ginger paste when the soup is simmering.

• If using nutmeg, you can either add as mentioned above or sprinkle on the squash before roasting or add just before serving.

Moroccan Style Chicken and Vegetable Soup....cooking light, feeling bright!!

Moroccan Style Chicken and Vegetable Soup…adapted from a recipe in Cooking Light magazine from a couple of years back or perhaps more…turns out beautifully whichever veggie option you choose to go with

Moroccan Style Chicken and Vegetable Soup

Ingredients:

• Onion, finely chopped, 1 large/ 1 cup
• Garlic cloves, finely chopped, 3
• Skinless chicken drumsticks, 4/around 450 grams( I used drumsticks since that is what I had at home, you can use boneless pieces as well for ease but I prefer using bone in pieces as they add much more flavor to soups/stews/curries and remain softer. I would also suggest using thigh or leg pieces instead of breast for the same reason. But, you can go with what you prefer.If using boneless chicken, cut them into bite size pieces)
• Tomato Paste, 1 ½ tbsp or Tomato Puree, 4 tbsp
• Butternut Squash, peeled and cut into 1 inch cubes, 300 grams/about 3 cups (or Carrots or Sweet Potatoes)
• Chicken Stock or any stock of your choice, 4 cups (again less or more depending on the consistency you want)
• Green Peas, frozen, 2 cups
• Couscous, ½ cup (less or more depending on the consistency you want)
• Cumin powder, 1 tsp
• Cinnamon powder, ¼ tsp (or about an inch long whole cinnamon)
• Red Chili powder, ½ tsp
• Paprika, ½ tsp
• Black Pepper, to taste
• Salt, to taste
• Oil, 1 tbsp
• Fresh Parsley or Fresh Coriander leaves, a handful, finely chopped
• Lemon Zest or Orange Zest, about 1 tsp

 Instructions:

Heat the oil in a large saucepan or Dutch oven over medium high heat and stir in the onions.

Once the onions start to soften, add in the chicken and fry till it turns golden brown on all sides.

Lower the heat and add in garlic, cumin powder, cinnamon powder, red chili powder, paprika, black and pepper powder and toss to coat.

Add in the butternut squash and tomato paste. Stir and mix well and sauté for a couple of minutes more.

Increase the heat to high and add in the stock. Once the stock comes to a boil, reduce the heat to medium low and leave to simmer for about 30-40 minutes, stirring occasionally. The squash should get tender and chicken completely cooked.

If using bone in pieces, remove them with a slotted spoon and keep aside.

Stir in the salt, peas and couscous. Let them simmer with the soup for about 6-7 minutes.

In the meanwhile, shred the chicken pieces with a fork and discard the bones.

Switch off the heat and gently stir in the shredded chicken, parsley and lemon zest. Serve hot.

Notes:

• If there are leftovers, you would need to add more stock while reheating as couscous would have absorbed a lot of the leftover soup. Get the stock to boil and then add in the leftover soup. Simmer for 2-3 minutes and it is ready to serve again.

Mulligatawny Soup…Surprise!!!

Mulligatawny Soup…Surprise!!! Yes, that is what is it is like to order a Mulligatawny soup…because you never really know what you will get!! The colour can vary from pale yellow to dark red…the ingredients vary – as mentioned below in ingredient listing and the long notes section below…and so does the consistency – can be thick, thin, blended or chunky…IMO, there is no right or wrong version but yes, a couple with some strange ingredients!! J...but, ideal for this kind of weather (to make as well as to eat) no matter what the colour, ingredients or consistency is!!

Mulligatawny Soup

Ingredients:

• Onion, chopped, 1 cup
• Potato, chopped, ½ cup OR Sweet Potatoes as well OR a mix of both (optional)
• Carrots, chopped, 1 cup
• Celery, ¼ cup (optional)
• Tomato, chopped, 1 large
• Tomato puree, 2 tbsp (or can use an additional tomato)
• Masoor Dhuli Dal/Red lentils, washed well and drained, ½ cup OR Arhar/ Toor/Split Pigeon Peas OR even Mung (Moong) Dhuli/Spit Yellow Skinless Mung (Moong) 
• Fresh Green Chilies, finely chopped, 1-2 (optional)
• Garlic, grated/finely chopped, 2-3 cloves,
• Fresh Ginger, grated/paste, 1 tsp
• Black Pepper Powder, 1 tsp
• Red chili powder, ½ tsp
• Cumin powder, 1 tsp
• Turmeric Powder, ¾ tsp
• Coriander powder, ½ tsp
• Stock of your choice or Water, 4 cups plus more, if needed
• Coconut Milk, 1 cup (optional)
• Cooked Rice, ½ - 1 cup (optional)
• Oil, 1 tbsp
• Salt, to taste
• Lemon Juice, to taste (optional)
• Fresh Parsley or Fresh Coriander to garnish

Instructions:

Heat the oil in a large saucepan or Dutch oven. Over medium high heat, stir in the onions, potatoes, carrots and celery.

Once the onions start to soften and the potatoes begin to brown, add in the garlic and green chilies. Sauté for a minute or so.

Lower the heat and add in black pepper powder, red chili powder, cumin powder, turmeric powder and coriander powder and toss to coat.

Add in the lentils, tomato, tomato puree and ginger paste. Stir and mix well with the vegetables and let it cook for a minute.

Increase the heat to high and add in the stock. Once the stock comes to a boil, reduce the heat to medium low and leave to simmer for about 30-40 minutes, stirring occasionally. The vegetables should get tender and dal completely cooked.

Cool slightly and then blend the soup either using an immersion blender or a food processor. You can leave the soup chunky if you want or only blend about half the portion.

Transfer back into the pan and add in the cooked rice. Add more stock/water to adjust consistency but do remember that coconut milk is yet to be added in.

Heat the soup again till piping hot. Add in the coconut milk, salt and taste and adjust seasonings. Simmer for 4-5 minutes.

Switch off the heat and mix in some lemon juice. Garnish with parsley or coriander.

Options:

• With poultry or meat added. Please don’t blend the soup for this version 

Take about ½ kg of boneless chicken cut into small pieces (preferably thigh pieces) and add along with the lentils. Cook till meat is tender. You can substitute chicken with turkey, mutton/goat meat, lamb or beef as well

If using leftover cooked meat, shred into tiny pieces and add about 15- 20 minutes before switching off the flame.

• Some other options that we have eaten or made and liked: 

1. Only use sliced onions, ginger, garlic, dal, spices and boneless chicken pieces. No blending and add in the cooked rice just before serving.
2. Only use sliced onions, ginger, garlic, spices and boneless chicken pieces. No blending and add in the cooked rice just before serving.
3. Above option 1 and 2 but without rice.
4. Above option 1 and 2 with coconut milk added.
5. Above option 1 and 2 with tomatoes added.
6. Use coriander seeds and cumin seeds. Dry roast them first and then grind into a powder.
7. All the above options with a tablespoon or two of tamarind pulp instead of adding lemon juice later

• Some added ingredients I have read about but have never tried (and probably won’t ever!!):

1. Apples
2. Mango Chutney
3. Sweet Corn
4. Bell peppers
5. Whipping Cream

• Pictures of the different dals I have mentioned above can be found on these posts:

1.  Masoor dal
2. Arhar Dal
3. Mung (Moong) Dhuli

Terung Masak Lemak /Malaysian style Eggplant in Coconut Milk...hunting in KL!!

Terung Masak Lemak (Malaysian style Eggplant in Coconut Milk)…we discovered this dish in Kuala Lumpur in a small roadside joint…we were on a vacation with my parents and since they are vegetarians, we went hunting for Malay Veg fare for one of the meals…the guys were sweet enough to eliminate the shrimp paste for our portion and this has been a regular on our menu since then…

Terung Masak Lemak (Malaysian style Eggplant in Coconut Milk)

Ingredients:

• Asian Eggplants, long thin ones, either purple or green, 4-5
• Garlic, 2-3 cloves, finely chopped
• Shallots, finely sliced, 4 -5 or Onion, finely sliced, 1 large,
• Coconut Milk, 500 ml
• Turmeric, ½ to ¾ tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Red chilies, finely chopped, to taste
• Fresh Coriander leaves, to garnish

Instructions:

Slices eggplants vertically and then cut into about 2 inch long sticks. Soak in chilled salted water and keep aside till needed.

Heat the oil in a pan/wok. Add in garlic and shallots and fry till onion gets translucent. 

Add in the turmeric and coconut milk and bring to a boil.

Lower the heat and add drained out eggplant. Let the curry simmer over low heat till eggplant gets soft but, not mushy.

Add salt to taste, give a final stir and switch off the heat.

Sprinkle with red chilies and coriander leaves. Serve with steamed rice.

Notes: 

If you want to cut through the richness of the coconut milk curry you can either add a few pineapple chunks to the curry while it is cooking or serve the curry and rice with lemon wedges on the side.

Lemon and Garlic Chicken...Thanks Mo!!

Lemon and Garlic Chicken…this is my friend Mo’s recipe, a fabulous cook and an even better photographer, writer, mom etc etc...but above all, my photography guru J...she has very patiently handled my bad photographs, my reluctance to read the camera manual or to even click using a proper camera, initially even helped pick out the most tolerable picture of the lot mailed to her…there are tons of her recipes which I make on a regular basis (her Nepalese Aloo is world famous amongst my family and friends) but never click photos of because the pictures won’t ever be even close to hers...so when I made this one and the picture came out to be half decent...I sent to her...her reaction "it looks like you took my glass of toddy and converted it into a glass of Prosecco"...I danced for about five minutes after reading it…the next step of showing off to the world was obvious and here it is for 'my world' J  (did anyone notice how it started off with being about Mo but ended up being about me?? ahhh, the joy of being totally in love with yourself!!!! J) 

Lemon and Garlic Chicken

Ingredients:

• Chicken breast, boneless and skinless, cut into thin flat large cubes, 300 gms (or can use chicken thigh)
• Vegetables of your choice, chopped into large cubes, quantity around double that of chicken (I used onions, green and red bell pepper, mushrooms…Mo used carrots , peas, onions, mushrooms )
• Garlic, finely chopped, 2-3 cloves
• Dried red chilies, chopped into 2-3 pieces each, 2 (you can use red chili flakes to taste instead)
• Lemon zest, 1 tsp
• Crushed Black pepper, ½ tsp or to taste
• Soy sauce, 1 tsp or to taste
• Lemon juice, 1 tbsp or to taste
• Oil, 1 tbsp
• Scallions/ Spring Onions, for garnishing, only the green portion

For the marinade:

• Salt, to taste
• Fresh Garlic, grated/paste, 1 tsp
• Lemon juice, 1 tsp
• Crushed Black Pepper, ½ tsp

Instructions:

Marinate the chicken for at least half an hour with salt, lemon juice, garlic and pepper.

Heat a large wok on high heat for about a minute.

Swirl in ½ tbsp oil and heat it till it starts to shimmer.

Reduce the heat to medium and stir fry the marinated chicken with half of the lemon zest for 2-3 minutes, till just about half done. 

Remove the chicken (along with any juice released by the chicken) and keep aside

Add the remaining ½ tbsp oil to the wok. Add in the red chilies, garlic and the remaining lemon zest and stir fry for about 30 seconds.

Add in the onions and stir fry for another 30 seconds or so.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add back the chicken, salt and pepper and stir fry for another 2-3 minutes tossing everything well together so that chicken gets cooked completely.

Increase the heat to high and add in the lemon juice and soy sauce. Give a final toss and switch off the flame.

Garnish and serve with steam rice.

Notes:

• The chicken has a distinct lemony taste - I wasn’t sure whether hubz would like it or not, so made three portions of the dish:

1. Kept one portion as is
2. Drizzled a little honey on top and mixed well.
3. Added a little chili sauce (I used Siricha) and tossed everything well

He enjoyed all equally!! J (I asked him which one would he prefer next time and he said “ALL” )

• Here is Mo’s recipe...“This was lunch - a simple lemon chicken with peas, carrots and mushrooms. Marinated the chicken with a bit of salt and garlic and pepper. Chopped carrots, onions (we didn't have spring onions at home), garlic, mushrooms. Heated sesame oil. Added garlic and chopped dry red chillies and some lemon zest. Added chicken and sautéed and when half done, added the carrots first and later the mushrooms and peas and onions so that they all stayed crunchy. When almost done, added lemon juice and soy sauce and stir fried on high flame and served with brown rice”

Chicken Fried rice…fooling Monday blues!!

Chicken Fried Rice…start the week with cleaning up your fridge of the leftovers and face the Monday blues head on with a contented smile on your face…tell me if looking at that plate doesn't make you happy J  

Chicken Fried Rice

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Chicken breast, boneless and skinless, cut into thin strips or cubed, 2 halves
• Garlic, finely chopped or minced, 1-2 cloves
• Ginger, finely chopped or mined, ½ ” piece
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies (I used green, red, yellow and orange bell peppers this time round – the options are endless celery, green beans, carrots, bean sprouts, green peas, sweet corn, mushrooms, leeks etc)
• Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the green portion
• Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
• Shaoxing wine/ Chinese Rice wine, 1 tsp for every cup of rice (optional)
• Brown Sugar, a little less than ¼ tsp for every cup of rice (optional, but do try it once before you completely diss off the idea)
• Salt & Pepper, to taste
• Oil, 1 tbsp
• Fried Egg or Chopped Omlette, optional to top

For the chicken:

• Corn starch/ Corn flour, 1 tsp
• Fresh Ginger, grated/paste, ½ tsp
• Fresh Garlic, grated/ paste, ½ tsp
• Pepper, to taste
• Soy sauce, 1 tsp
• Oil, ½ tsp+ 1 tsp

Instructions:

Start with the chicken before you start prepping the vegetables.

In a medium size bowl, toss the chicken with ginger, garlic, pepper, soy sauce, corn starch and ½ tsp oil. Mix well and keep aside for 10-15 minutes while you prepare your vegetables.

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in 1 tsp oil and heat it till it starts to shimmer.

Reduce the heat to medium and stir fry the prepared chicken strips/cubes to golden brown on all sides. Remove the chicken and keep aside

Add the remaining 1 tbsp oil to the wok. Add in the garlic and ginger and stir fry for about 30 seconds.

Add in the onions and stir fry until onions start going soft.

.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the sugar and rice wine, then stir fry for another 30 seconds.

Add in the rice, the cooked chicken, soy sauce, salt and pepper and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. 

Taste and adjust seasonings if necessary. Add in the scallions and give a final toss.

Top it up with an egg cooked to your liking and done!! 

Fried rice- the bouillon/stock cube option..it pays to read labels!!

Fried rice- with bouillon/stock cube …a friend had asked for a few quick and easy recipes for those times when he does eat at home…he says he “doesn't mind the prep and the cleaning up after but can’t stand waiting for things to cook”...my first reaction to the request was “come and live with us, I promise three hot elaborate home cooked meals every day, just take care of the before and after!!” and my second reaction “but all the ones that I put up here are quick and easy”…three months down the line and AJ is back to nagging me again!!! J…so the next few posts are going to be of stuff he has asked for (this includes the Vegetable Fried Rice recently re-posted)…I think I got this one off the label of the stock cubes that I had bought and hence this title instead of “nagging AJ”…and AJ, that invitation still stands!! J

Fried rice- w/bouillon/stock cube

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Garlic, finely chopped or minced, 1-2 cloves
• Fresh Green or Red chilies, finely chopped, 1-2
• Bouillon /Stock cube, any flavour of your choice, crumbled, 1
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies (I used sweet corn and green beans this time round – the options are endless celery, bell peppers, bean sprouts, green peas, carrots, mushrooms, leeks etc)
• Soy sauce, ½ tsp for every cup of rice (or less if you want a lighter colour)
• Salt, if needed (depending on the soy sauce and stock cube you are using, you most probably won’t need to add)
• Oil, 1 tbsp

Instructions:

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat till it starts to shimmer.

Reduce the heat to medium. Add in the garlic, chilies and onions and stir fry until fragrant.

Add in the crumbled stock cube and stir well.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the rice, soy sauce, salt and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.

And done!! 

Vegetable Fried Rice..take 2, action!

Vegetable Fried Rice...another one of those “transferred to a new post from an old one...this needed to an updated picture and also needed a separate post of its own”

Vegetable Fried Rice

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Garlic, finely chopped or minced, 1-2 cloves
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies ( I used bell peppers, carrots this time round – the options are endless celery, green beans, bean sprouts, green peas, sweet corn, mushrooms, leeks etc )
• Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the green portion
• Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
• Brown Sugar, a little less than ¼ tsp for every cup of rice (totally optional, I know you will not find sugar in any of the authentic recipes or any recipe of fried rice but do try it once before you completely diss off the idea) 
• Salt & White Pepper, to taste
• Oil, 1 tbsp

Instructions:

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat it till it starts to shimmer.

Reduce the heat to medium. Add in the garlic, onions and sugar and stir fry until fragrant.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the rice, soy sauce, salt, pepper, green onions (reserve some aside) and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.

And done!! Top it up with the reserved green onions and serve hot!!