.....From My Palate

Soups/Salads

Paan Rasam- Betel Leaves Soup To Comfort On Frigid Day

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I like the whole scenery when its snowing outside. Everything wrapped up in white color, looks so calm and peaceful. I really enjoy looking at small cotton balls coming down while sitting cozily on a warm spot near a window with my favorite hot drink “ginger tea”. I prefer to use the biggest cup available to enjoy this incredible moment. Sometimes I do miss a little help like calling a name, (I rather request than order) and the thing is in your hand without moving a bit. Well, I don’t mind requesting some crunchy pakodas with my tea, to make the moment indelible while looking outside the serene view of everything turning white. Wow, I don’t want to come out of my dream moment but all of a sudden the pure, white heaven is covered with footprints.

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Yes!, small cute creatures wrapped up in thick jackets, gloves, hat and carrying their own snow sled invading my invisible territory and crushing my beautiful scenery. In a moment the whole place is in a mess but the noises of laughing, talking, chirping, screaming makes the place so lively and playful.
Well, the place was no more serene and calm but the laughter, fun and happiness makes it still worthy to enjoy with my tea. All of the sudden I realized, one of the small cute creature belongs to our home. He is playing with the snow like there’s no tomorrow.

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The recipe I am sharing today is kind of a home remedy to prevent common cold in the season. Served with rice and ghee, rasam is a comfort food in winter. I like the special ingredient “betel leaves” in the recipe. Its good for digestion too. I tweaked here and there, so this might not be the authentic recipe.

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Paan Rasam
Recipe Type: Soup/ Home Remedy
Cuisine: South Indian
Author: Bhawana
Ingredients
  • 2 Betel Leaves, (Paan )
  • 1 Tomato
  • 1/2 cup Tamarind Water, (adjust the quantity of tamarind according to the taste)
  • 1/2 cup Dal Water, (dal cooked and mashed in a thin consistency )
  • 1 tsp. Peppercorns
  • 2-3 cloves of Garlic
  • 1 tsp. Cumin Seeds
  • Bunch of Curry Leaves
  • 1/2 tsp. Mustard Seeds
  • 2 small pinch Asafetida Powder, ( Hing )
  • 1/2 tsp. Desi Ghee ( I prefer more on top too )
  • 2-3 dried Red Chilies
  • 1/2 tsp. Turmeric Powder
  • Salt to taste
  • Shredded coconut or coriander optional for garnishing
Instructions
  1. Grate the tomato and take out the pulp and juice out of it. You can simply grind the tomato too.
  2. Coarsely crush cumin seeds, peppercorn and garlic in mortar and pestle.
  3. Heat ghee in a pan and add some mustard seeds.
  4. When they start popping, add curry leaves and dried red chili.
  5. Now add crushed garlic mixture, tomato pulp, tamarind water and dal water.
  6. Also add turmeric powder and salt. Mix it well and cook on medium flame.
  7. Taste it and add salt or tamarind more as per your taste.
  8. Add 1 and 1/2 cups of water and cook for around 5 minutes.
  9. At the end add hing and finely chopped betel leaves.
  10. Cook 2 more minutes.
  11. Garnish and enjoy!

 

Tropical Fruit Salad With Coconut Dipping Sauce

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Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! 😉

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Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

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By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that 🙂 . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

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Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

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Tropical Fruit Salad With Coconut Dipping Sauce
Recipe Type: Salad
Author: Bhawana
Ingredients
  • 1 cup Pineapple, cubed
  • 1 cup Papaya, cubed
  • 1 cup Mango, cubed
  • 1/2 cup Kiwi, cubed
  • 1 cup Red Dragon Fruit, balls (using melon baller)
  • 1/2 cup Blueberries
  • 2 tsp. Lime Juice
  • Coconut Dip Sauce-
  • 1/4 cup thick Yogurt
  • 2 tbsp. Coconut Cream
  • 1/2 tsp. Lime Zest
  • Coconut Flakes
  • Honey as needed
Instructions
  1. Mix yogurt, lime zest, honey and coconut cream together
  2. Cover and chilled in refrigerator before serving.
  3. In a mixing bowl, combine all the fruit just before serving.
  4. Drizzle lime juice, gently toss to coat.
  5. Serve with coconut dip on side.
  6. * Use Fresh fruits for better taste.
  7. ** Use Fruits of own choice and preferences.

Melon Balls Salad With Minty Lemon Vinaigrette

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Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…

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But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s  priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic”  really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉

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I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of  ingredients I am using in food.

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It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.

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Melon Balls Salad With Minty Lemon Vinaigrette
Recipe Type: Salad
Author: Bhawana
Ingredients
  • Cantaloupe
  • Water Melon
  • Few Mint Leaves
  • Vinaigrette-
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Honey
  • 3-4 Mint Leaves, finely chopped
  • 1 tsp. Meyer Lemon infused Olive Oil
  • 1/2 tsp. Fig Balsamic Vinegar
  • Black Salt & Pepper
Instructions
  1. Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
  2. Cover and refrigerate balls at least for 30 mins.
  3. Mix lemon juice, honey and mint leaves.
  4. Add olive oil, balsamic vinegar, salt and pepper.
  5. Mix it well.
  6. Pour the vinaigrette over melon balls just before serving.
  7. Toss it and serve chilled garnished with mint sprigs.

Roasted Acorn Squash Soup – Celebrating Fall

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Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.

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Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.

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Roasted Acorn Squash Soup
Author: Bhawana
Ingredients
  • 2 Acorn Squash, halved and seeded
  • I Shallot, diced
  • 1 carrot, cubed
  • I green Apple, cubed
  • 4 cloves of garlic
  • Few fresh Sage
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Cayenne Pepper
  • 2 pinch of Cinnamon Powder
  • Pinch of Nutmeg Powder
  • 2 cups Vegetable Stock
  • 2 tbsp. Olive Oil
  • 2 tbsp Coconut Milk
  • Salt and black pepper to taste
Instructions
  1. Preheat oven at 400 degrees F.
  2. Season squash with salt and peeper.
  3. Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
  4. Bake until the flesh of the squash is soft, about 30-40 minutes.
  5. Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
  6. Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
  7. Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
  8. Now pour vegetable stock into the pot.
  9. Add fresh sage leaves and simmer it for 20 minutes.
  10. Puree the mixture with a stick blender.
  11. Stir coconut milk and season with salt and pepper.
  12. Cook more for 2 minutes. Serve with garnish of your choice.

Citrus Strawberry Salad

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Cold weather, chilly winds, gray skies and snow all around…..the whole canvas is pure white. Yes! Dear Winter…we are talking about you. No doubt, Fresh snow looks blissful and pure…. indubitably, the best scenic view for the eyes to capture! But not for long….lack of colors in life always makes me grumpy and dull. I crave for colors in life so much, that colors can boost up my energy instantly and gives smile on my face.

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A small bunch of bright red color flowers are good enough to add good energy in the life and home. Same goes for food too. I believe  in a saying…….”You eat first with your eyes, then your nose, then your mouth…..”.
This bright and sunny winter salad is the perfect remedy to erase the gray side of winter. It is fresh, healthy and very versatile. One can add blood orange, grapefruit, tangerine any citrus fruit of your choice. Adding silvered nuts or roasted coconut flakes will give bite and enhance the flavor.

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Citrus Strawberry Salad
Author: Bhawana
Ingredients
  • Strawberries hulled, sliced
  • Navel Oranges
  • Fresh Pomegranate Seeds
  • Few springs of fresh Mint
  • Lemon Juice
  • Brown Sugar/Honey
Instructions
  1. Cut peel and white pith from oranges.
  2. Cut between membranes to release segments.
  3. Combine fruit in large shallow bowl.
  4. Squeeze all the juice from the oranges into a separate bowl, then stir in the lemon juice and brown sugar.
  5. Pour the syrup over the fruit and sprinkle with fresh mint.
  6. Refrigerate the salad for some time and serve chilled.

Simple Sada —Tomato Soup

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Tomato Soup

There is nothing like a steaming hot bowl of tomato soup with croutons (Oh Boy! that is the must thing with tomato soup) on a cool windy night. Wow, Soups makes the winters bearable and pleasurable.

Ingredients

  • 4 Red Tomatoes
  • 2 Carrots
  • 1 onion
  • 1/2 Beet Root
  • 3 cloves of garlic
  • Ginger
  • 1 boiled potato
  • 1 bay leaf
  • 1 tsp sugar
  • salt and pepper
  • 2 tbsp cream (optional)

Method

  • Cut tomatoes, carrots, onion, beet root and garlic in a big chunks.
  • Pressure cook vegetables with 4 cups of vegetable stock or water salt and bay leaf.
  • Once vegetables are done keep it aside to cool down.
  • Fish out the bay leaf at this point and put everything in a grinder with a boiled potato and sugar.
  • Grind it until smooth.
  • Now give it a boil in a pan stirring constantly (Taste it if acidic add more sugar) Just before serving add cream in it.
  • Serve hot with croutons(as many as u want), Pepper (straight from the grinder) and coriander leaf on top.

Tomato Soup

This recipe is also going for a SWC:Soups event hosted by Neha of TASTY RECIPES

Thank U Neha for hosting such a healthy yummy event.

Vegetable Dumpling Soup

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Vegetable Dumpling Soup

 

Vegetable Dumpling Soup
Author: Bhawana
Ingredients
  • 1 packet Dumpling Skins
  • 1 ½ Cups finely chopped Carrots, Beans, Mushrooms, colored Peppers, scallions or any vegetable of ur choice
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • Chopped Ginger and Garlic
  • Salt & Pepper
  • Oil to stir-fry
Instructions
  1. In a stir-fry pan, heat oil add ginger and garlic, all the vegetables and cook for 2 mins.
  2. Add soy sauce, sesame oil, salt and pepper cook 2 more mins till all the liquid evaporates.
  3. Once its done let it cool.
  4. Take dumpling skin, place 1 tsp of filling in the centre, damp the edges with water and shape dumpling of ur choice.
  5. Make all the dumplings you needed.
  6. You can store them in the freezer for later use if u want.
  7. Get a pot of salted water to a boil, in batches, add the dumplings and boil until cooked through, about 3 to 4 minutes
  8. Remove with a slotted spoon and drain.
  9. You can serve them with dipping sauces. But here we are working for Soup.
For the Soup
  1. First we have to make vegetable stock.
  2. Take 2 cups of mixed vegetables of your choice (I use potato, carrot, celery, onion that’s all available for me today)
  3. Cut all the vegetables in to big chunks.
  4. Take a stockpot with 5 cups of water.
  5. Add all the vegetables, 3 cloves of garlic, 1 tsp of chopped ginger, bay leaf, 4 cloves and few peppercorns.
  6. Put it on a high flame till it started to boil and then simmer it for an hour.
  7. Strain the stock in a colander, keep it aside and you are good to go.
  8. When ready to serve, boil the stock , add green onion, sprouted soya beans, salt, ½ tsp of sugar, pepper and dumplings boil for 1 more minute.
  9. Serve hot with a bottle of tobacco sauce for the added spicy kick if needed on choice.

For more detailed recipe for stock refer to- http://allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspx Its very helpful

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I’m sending this recipe to Dear Sia of beautiful Blog http://www.monsoonspice.com/ for the event JFI-Soya. Thank u Sia for the opportunity.

On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make it.