ironamma

A new wave of vegetarian cooking!

Archive for the tag “Hot soup”

Black- Eyed Peas/Lobia with Barley Soup

Black- eyed pea or bean, a legume that has high nutritional value (calcium, folate, vitamin A, etc) is known as the soul food of the South. This is a wholesome soup with pressed barley (oshi mugi) which gives it a subtle thickness.

INGREDIENTS:

  • 2 cups black-eyed peas – wash and soak in hot water for ~ an hour (or use fresh shelled or frozen)
  • 1/4 cup pressed barley soak with peas
  • 1 can/14 oz/411 gm cut tomatoes or 4 large Roma tomatoes dice
  • 1 large red onion – chop
  • 1/4 cup cilantro – chop
  • 1 leek stalk – cut thin round slices (optional)
  • 7 cups water

Fresh blend:

  • Food process 5 garlic cloves, 1″ ginger piece, 1/2″  fresh turmeric piece, 1/4″ mango ginger  and 1 green chile

Seasoning:

  • 3 tbsp Mediterranean oil blend/canola,olive,grape seed
  • 1 tsp cumin seeds
  • 1/4 tsp onion seed
  • 1/4 tsp asafoetida powder/hing
  • ~ 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (Kashmiri) or to taste
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 3/4 tsp salt or to taste
  • 1/4 garlic salt
  • 1/2 tsp lemon juice (optional-if tartness required)
  • 1 tbsp dry onion flakes

PREPARATION:

  • In a pressure cooker temper cumin, onion seeds and hing in hot oil.
  • Reduce heat to medium, add and saute dry onion, cut onion, leek and fresh blend until light golden.
  • Add the rest of the seasoning except salt, garam masala and lemon juice.
  • Saute 3 – 4 min. Then add black-eyed peas, barley and cut tomatoes. Add 7 cups of water.
  • Cook for ~ 15 min. First on high until the steam is released then reduce to medium low.
  • Turn of heat. Wait until the cooker has released all the steam before opening it’s lid.
  • Add salt and garam masala; cook for a few min more. Mash some of the the peas and tomatoes against the side of the cooker.
  • Garnish with cilantro before serving.

*Note:

  • Enjoy with your favorite munches or scoop of cottage cheese!
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Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.

INGREDIENTS:

  • 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and  cut small cubes
  • 1/2 cup yogurt
  • 1/2 bunch cilantro – mince
  • 1 stem curry leaves – ribbon cut or use as whole
  • 4 cups water

Fresh blend:

  • Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely

Seasoning:

  • 1 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp asafoetida/hing
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chile powder or to taste
  • 1 1/4 tsp coriander powder
  • 1 tsp fennel powder
  • 1/4 to 1/2 tsp garam masala
  • 1/4 tsp rasam powder
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

PREPARATION:

  • Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
  • (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
  • Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
  • It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
  • Garnish with lots of cilantro.
  • Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.

*NOTE:

  • Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.

Toor Daal, White Bean and Spinach Soup

This soup goes by it self without bread or rice. I usually top it  with a scoop of cottage cheese.

INGREDIENTS:

  • 1 cup Toor Daal
  • 1 can washed white bean or 1/2 cup soaked white beans overnight
  • 1 can cut tomatoes coarsely blended
  • 1/3 to 1/2  Costco spinach chopped
  • 1 tbsp tomato paste
  • 1 tsp sea salt or to taste
  • 1/2 tsp turmeric

BLENDED SPICES:

  • 1/3 tsp cumin, 2 or 3 whole dried red chile, 1/4  tsp whole black pepper, 1 small stick of cinnamon, 1/2 tsp chana daal, 1/2 tsp urad daal, 1/2 tsp fenugreek seeds, 1 tsp coriander seeds  and 1 stem curry leaves.
  • 1/4 cup coconut milk
  • 3/4 tbsp tamarind pulp or 1 tsp lemon juice
  • 1/2 tsp mustard seeds and 1/4 tsp asafoetida
  • 1 clove minced garlic optional

PREPARATION:

Cook  toor daal and soaked beans in 4 cups of water in pressure cooker until soft. Add  tomatoes, spinach, tomato paste, turmeric, salt and the blended mix. Simmer for 10 to 15 min on medium heat.

Blended mix-

Heat 1 1/2 tbsp of oil on medium heat add cumin, chana, urad, black pepper, red chile,coriander, cinnamon,  fenugreek and curry leaves until golden. Do not burn! Cool and blend with coconut milk, tamarind pulp and 1/8 tsp raw mustard seeds.

Add water if required to make a medium consistency. Lastly, temper  mustard and asafoetida (hing)  in 1 tsp of clarified butter and mix it in the thick soup.

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