WIPGYOR series: Orange is for yummy carrot soup!

Vancity is pretty chilly these days. Of course, its not half as bad as last year...we had to brave knee-deep snow around this time last year..and though its not that bad this winter, its still quite cold. Most of the days its cold cold rain all day and on a few days, frosty roads make us slip and slosh all the way to work! So what better than than a yummy, healthy carrot soup to add some warmth on days like these?

After a little search on the Internet for a good carrot soup recipe, I settled on this one I found on Alanna's blog called 'Laura's carrot soup recipe'. Click here for the original recipe. I followed it quite closely but made a few changes in the spices to adjust the heat to our liking.

Here are the measures I used:
1 big clove garlic, chopped
1/2 medium sized onion, chopped roughly
1/2 rib celery, chopped
1 tsp butter
3 big carrots, peeled and sliced
1 small potato with the skin
3 cups hot water
1/2 maggi instant bouillon
1/2 tsp dried oregano
1/2 tsp black pepper +1/4 tsp black pepper
1 tsp salt (adjust as per taste)
1/2 cup milk

Procedure:
- Saute garlic, onion and celery in butter until tender in a thick bottomed vessel.
- Add all the remaining ingredients except milk and 1/4 tsp black pepper powder. Bring to a boil and cook until carrots are tender, it was about 25 mins for me. Cool the mixture.
- Puree in a blender and return mixture to the cooking pan. Add milk, 1/4 tsp black pepper powder, heat and serve immediately.

I also made some fresh croutons to go with the soup using bread I had at home by pan searing a couple slices with a little butter.

The soup is a hearty, delicious one and something I will definitely be making more often. Alanna has also posted the nutrient content if anyone is interested. As for me, the taste won me over, the fact that its light in calories is the icing on the cake :)

Come back tomorrow for the last (but not the least) recipe in the series- its going to be a fiery red seafood dish!

Ciao,
V

WIPGYOR series: Yellow is for Khaman Dhokla

I used to enjoy dhokla once in a while in India. Especially when it came with the typical Gujarathi chutneys made from papaya and green chillies..yum!

Ever since we came to Canada, I have tried out several recipes to make a soft, spongy dhokla but all have been utter failures. Results have ranged from hard-as-a-rock dhoklas to started-as-spongy-but-lost-the-way-midway dhoklas. In fact, I had given up on the idea of ever making good dhokla at home. That is, until I came across Chefinyou's recipe. The recipe is a really simple one and with Chefinyou's detailed instructions and pictures, you just cant go wrong. Click here for the original recipe. I am not reiterating the recipe here as I followed it pretty much word for word and Chefinyou's instructions are really superb!

Here are some pictures of the dhokla as I made it:

Step 1: Mix besan (chickpea flour), yogurt, water and baking soda to form a smooth batter. I let it rest for about 45 mins.

Step 2: Add some lime juice, oil, salt, sugar, green chili paste and turmeric powder to the batter. Mix well.

Step 3: Heat water in a pressure pan. Once the water begins to boil, add eno to the batter and immediately set in to steam in the pan (without the whistle). after about 10 mins, my dhokla looked liked this.

Step 4: Make the tadka (tempering) using mustard seeds, green chillies, curry leaves, oil and water.

Step 5: Pour the tadka on the dhokla. Let it cool.

Step 6: Cut into bite-sized pieces, admire the sponginess for a moment and then EAT UP!!


See how spongy it turned out? I was so delighted!!

Will be back tomorrow with the orange recipe.

Take care,

V

WIPGYOR series: Green is for Paneer tikka masala

Isn't green a beautiful colour? Say the word green and the first thing that comes to my mind is lush green meadows, serenity and beauty! Anyone ever wondered why people turn green with envy? :)

For my rainbow series, I decided to make some paneer tikka masala. This recipe is loosely adapted from a cookbook I got from the library called 'curry lover's cookbook' by Mridula Baljekar. It is a fairly simple recipe, so you could make the marinade ahead of time if you wish and simply bake the tikkas when its time to serve!

Ingredients:
For the marinade:
400 g paneer (thats the standard Nanak paneer pack we get here in Vancity), cut into bite-sized cubes
1 cup cilantro/coriander leaves
1/2 cup fresh mint leaves
1/2 cup thick curd
1 green chilli
2 cloves garlic
1/2 inch ginger
1/2 tsp sugar
salt to taste
1 tbsp lime/lemon juice

Combine all ingredients except the paneer in a blender until well blended. Marinate the paneer and let it sit it in refrigerator for atleast 20 mins.

When its time to make the tikkas:
-thread the paneer on to wooden kebab skewers. Meanwhile, preheat the grill.
-Brush the paneer pieces with oil and grill for about 5-7 mins. Occasionally turn and brush the paneer with more marinade.

For the tikka sauce:
1 onion, chopped
1 tbsp tomato paste
1 tbsp almonds
1 cup water
1 tbsp oil/butter

-Heat the oil/butter in a pan and fry the onion for about 5 mins until brown.
-Add the remaining tikka marindate and fry for 2 mins
-Add the tomato paste, almonds and water and simmer for 15 mins
-Cool the mixture. When cooled, put it into a blender and blend until smooth. Return the sauce to the pan.
-Remove the paneer from the skewers and add it to the pan. Simmer gently for 5 more minutes
-Garnish with fresh coriander leaves and yogurt. Serve with warm chapatis or naan.

Enjoy,
V