Fresh Fennel Soup

Fresh Fennel Soup

Fresh fennel bulb (Foeniculum vulgare) is a taste treat raw or cooked; it is wonderful raw sliced along with other veggies on the crudites platter or in salads like Lemony Rice Salad and Carpaccio. It cooks to a lovely succulence and adds its delicate but definite taste to any dish you add it to; Risotto and Autumn Gratin benefit from the fabulous fresh fennel touch.

Here is a fresh and simple soup that is very quick to prepare; although very light, it is quite tasty and richly flavorful. It is an adaptation of Art Smith's recipe. I add the fennel broth for a more pronounced, sweet fennel flavor; you may substitute fresh water or vegetable broth instead.

4 Servings

Ingredients:

1 Tbsp Fennel seeds, lightly crushed

1 tsp Whole Black Peppercorns

2 cups fresh Water

1 Leek or small onion, chopped

1 rib Celery with leaves, chopped

2 tsp Extra Virgin Olive Oil

1 pinch Asafetida

1/4 tsp Turmeric

1 Pinch Ground Red Pepper (cayenne)

1 large bulb Fresh Fennel, chopped

3-4 Ripe Roma Tomatoes, chopped

Sea Salt and Freshly ground Black Pepper

3-4 Tbsp Fennel Fronds

3-4 Tbsp Fresh Basil

3-4 Tbsp Fresh Parsley

2 Tbsp Plain Yogurt, Creme Fraiche or Sour Cream for garnish (optional)

Feathery Fennel leaf fronds, for garnish

Method:

Combine fennel seeds, peppercorns, and a pinch of salt with the water in a pan; bring to a boil, reduce heat and simmer for 10 minutes. You may add clean trimmings from the celery, onion, and fennel to it while simmering to add more flavor.

Strain the fennel broth and discard the solids; reserve the broth for the soup.

Heat a soup pot with the oil and add the onions and celery with the red pepper, a pinch of salt, turmeric, and asafetida. Stir and cook until veggies soften. Add a sprinkle of water as needed to keep the veggies from burning.

Add the chopped fennel bulb and stir-cook for a couple of minutes.

Add the tomatoes, broth, salt and pepper to taste and bring to a boil. Reduce heat and simmer for about 15-20 minutes or the veggies are tender.

Remove soup from heat and stir in the herbs and allow to rest for 10 minutes.

Puree the soup using an immersion blender or a regular blender; I prefer to leave it a bit chunky. Add a little hot water or broth to thin the soup if you like.

Serve hot garnished with the yogurt/creme/sour cream and a fennel frond or two. Enjoy!!

Mess of Greens Soup

Mess of Greens Soup

"Mess of greens" conjures a large pot of luscious leafy veggies cooked to perfection Southern style - Yum :D. I had a large bag of "Southern Greens" (a mix of collards, turnip greens, mustard greens, kale, spinach, etc) and wanted to make soup for a chilly day. The greens cooked up luxuriously succulent and we had a hearty and delicious Mess of Greens Soup!

Oh, to add to the southern-ness, I added smoked paprika for its er, smokiness :) and a couple of sweet potatoes too; the sweetness of the potatoes perfectly complemented the strong greens without making it sweet. I also put in some freshly cooked red kidney beans. The result was really a nice balance between the greens and sweet potatoes with the beans adding to the heartiness. Mess of Greens Soup is a meal in a bowl - with all the veggies :) and protein-rich beans, you really don't need anything else.

You can use a pound of any greens in any combination you like. And a word about the "tough" stems and ribs - I don't discard them (except for the really - well tough ends) but chop them and add to the soup first so they can soften a bit before the leaves are added.

Since it was an impulse soup, I did not obviously soak the kidney beans but just cooked them in the pressure cooker for almost twice as long as the soaked and they were lovely.

6-8 Servings

Ingredients:

1 cup Red Kidney Beans

1 Dry Red Chile

1 Tbsp Oil

1 pinch Red Pepper flakes (cayenne)

1 pinch Asafetida

1 Red Onion, finely chopped

1 Carrot, finely cubed

1 small Red Bell Pepper, finely cubed

1-2 cloves Garlic, minced (optional)

1-2 pinch Sea Salt

1-2 tsp Smoked Paprika

1/2 tsp Turmeric

1 medium Russet Potato, diced small

1 lb Southern style greens, finely chopped

1 lb Sweet Potatoes, diced

3 Roma tomatoes, diced

Sea Salt & Pepper to taste

1 cup Parsley, minced

1/2 cup fresh Cilantro, chopped

Fresh Limes, to serve (optional)

Method:

Sort the beans for debris, wash well, and soak overnight if you wish. Cook in fresh water to cover them with the dry chile until soft but not mushy; they should retain their shapes. Discard the chile.

Heat the oil in a large pot with the red pepper flakes and asafetida for a few seconds; add the onions, carrots, and bell pepper with a couple of pinches of salt. Cook stirring until onions are soft and beginning to turn golden.

Stir in the paprika (and garlic if using) and cook for about 10 seconds.

Add the turmeric, greens, and the russet potato and stir to coat well.

Pour in about 4 cups of vegetable broth or fresh water and bring to a boil.

Add the salt and freshly ground pepper to taste and simmer covered for about 20 minutes.

Tip the beans with their cooking liquid along with sweet potato and tomatoes into the soup.

Add boiling water to the soup if it is too thick.

Raise the heat so the soup comes to a boil; then reduce heat so the soup is simmering gently; cook for 25 - 30 minutes or until the sweet potatoes are tender.

Sprinkle the parsley and mix well. Let the soup rest covered for about 15 minutes.

Serve hot with a sprinkle of the fresh cilantro and pass the lime wedges if desired. Enjoy!!

Paruppu Pradhaman (Sweet Dal Dessert)

Paruppu Pradhaman or Dal Dessert, a delicious soupy pudding, is one of the traditional payasams made for special occasions and feasts. Skinless, split yellow Chana or Mung dal are the dals of choice to make this payasam resulting in Kadala Paruppu (chana dal) or Pasi Paruppu (mung dal) Pradhaman respectively. Coconut milk, toasted coconut and cashews contribute to the rich and fabulous flavors of this delightful treat aromatic with cardamom and saffron.

Break up the cashews into small pieces about the size of the raisins - this is quite easy as cashews are soft and are easily broken with your fingers. The coconut should be cut about the size of baby teeth :D or 1/2 as big as corn kernels. Either dark or golden raisins may be used.

6-8 Servings

Ingredients:

1/2 cup skinless split Mung or Chana dal, sorted
1 pinch Sea Salt
2 cups Jaggery or Brown Sugar
2 cups fresh or canned coconut milk (1 can)
1 tiny pinch Saffron (optional)
5 pods Cardamoms
1 Tbsp Ghee
2 Tbsp raw Cashew Pieces
2 Tbsp fresh Coconut pieces (about half the size of cut corn kernels)
2 Tbsp Raisins (optional)

Method:

1. Toast the dal in a dry skillet until fragrant and lightly golden. Alternately roast the dal in the oven; for instructions, click here. Let cool.

2. Wash the dal and cook in water to just cover until quite soft but not mushy with the salt.

3. Bring jaggery and 1/4 cup of water to a boil in a small pan; simmer gently until jaggery dissolves completely. Strain if necessary to remove any impurities and add to the cooked dal. If using brown sugar, just stir into the dal and simmer for about 10 minutes.

4. Add the coconut milk and heat gently until heated through. When hot, remove from heat.

5. Grind together the seeds from the cardamom pods and the saffron with a pinch or two of sugar; stir into the payasam. Allow payasam to rest covered for about 15 minutes.

6. Toast the cashew and coconut pieces in the ghee in a small pan until golden; add the raisins and cook until puffed. Pour into the payasam or reserve until ready to serve.

7. Serve hot, warm or at room temperature as you wish. If you have reserved the cashew mixture, top each serving with a little spoonful. Enjoy!!

Black-Eyed Peas With Coconut

Happy New Year Everyone! May your lives be blessed with good health, peace, love, joy and laughter everyday of the new year!

Here is a delicious Black-eyed peas dish to begin the New Year! Szechuan pepper (Fagara) is not really part of the pepper family but the berries from prickly ash trees. Japanese sansho is a close relative of fagara. Fagara is not hot like pepper but has a pungent flavor. It is used in Indian, Nepalese, Chinese, Japanese, and Korean cuisines. This stew can be made two ways - with or without garlic.

Fagara is available for purchase in Asian and Indian markets. If fagara is not readily available, it is no matter; just omit and proceed with the rest of the ingredients and you will still have a fabulous stew. Dessicated (dry, unsweetened) coconut may be used instead of fresh or frozen; use about half as much as the fresh.

4 Servings

Ingredients:

1 cup dry Black-eyed peas
1 tsp instant Tamarind paste
1/2 cup fresh grated coconut (or frozen)
2 dried Red Chile
1/2 tsp Cumin Seeds
3-5 Szechuan Peppers (Fagara), lightly toasted

Tadka/Thalippu:
1 tsp Oil
3 cloves fresh Garlic
OR
1/2 tsp Brown Mustard seeds
2 tsp skinless split Urad dal
1 pinch asafoetida
1 stem fresh Curry Leaves, minced

Method:

Sort, wash and cook the black-eyed peas until soft.

Remove any seeds from fagara before toasting.

Grind the coconut with chiles, fagara, and cumin until smooth adding a small amount of water using a blender.

Stir in the tamarind along with coconut paste into the cooked peas and bring to a boil; reduce heat and simmer for about 10 minutes.

NOTE: Now it is time to choose which way you want to proceed: garlic or not. If you are using garlic, then only garlic and curry leaves need be added. If you are not using garlic, then use the other ingredients in the thalippu.

Heat the oil and add either the garlic or the mustard seeds and urad dal. If using garlic, cook until golden. If using mustard seeds and dal, cook until dal in pinkish, then stir in the asafoetida. Lower heat, stir in the curry leaves carefully and cook for a few seconds.

Stir the thalippu into the peas and allow to rest for about 5 minutes.

Serve hot with rice or rotis and green veggies. Enjoy!!

Ma Ki Dal (Whole Urad & Kidney Beans Punjabi Style)

Ma Ki Dal is an amazing partnership between two legumes: whole urad and rajma or red kidney beans! It is also known as Kali dal (black dal) or Dal Makhni (buttery dal); but I like the name Ma ki dal = Mama's lentils :D. It is traditional, common fare in Punjabi cuisine and may be served with rice or breads. Black whole urad and red kidney beans are simmered slowly for a rich, buttery tasting thick stew.

Even though this is a very simple dal with minimal number of spices, the slow simmering produces exquisitely delicious succulent dal.

Ma ki dal provides yummy, rib-sticking complete protein when combined with the grains (rice or roti) and/or a bit of dairy such as yogurt. All you need to complete the feast are some green veggies.

4-6 Servings

Ingredients:

1 cup Whole Urad beans with skin
1/4 cup Red Kidney beans
2-3 Dry Red Chile

1 tsp Sea Salt
1 Tbsp Ghee/Oil
1 small Red Onion, finely chopped
1 Tbsp fresh ginger, minced
1-2 cloves fresh Garlic, minced (optional)
1-2 fresh hot green chiles, cored and minced
2 large tomatoes, peeled and chopped
1/2 tsp Turmeric
1 tsp Paprika
1/2 tsp ground Red Pepper (cayenne)
Butter or vegan spread to serve

Method:

Sort, wash and cook the beans (no soaking necessary) with whole red chiles in water to cover until quite soft (the beans should not offer any resistance when pressed with fingers); this might take about 1 hour.

I use the pressure cooker to cook the beans and it shortens the cooking time and produces consistently well-cooked beans. See this post on beans for more info as well as tips on preparation.

Fish out the chiles, add salt, mash coarsely just a little with the back of a ladle and set aside.

Heat the ghee/oil in a large pan (at least 2 quart/liter size) and cook the onions with a pinch of salt until soft and beginning to color. Add ginger and green chili and saute until they are soft.

Stir in ground red pepper, paprika, & turmeric and cook for a few seconds.

Add tomatoes, mix well and cook until soft ; cool slightly, puree, and return to the pot.

Tip the cooked beans along with the cooking liquid into the onion mixture. Bring to a boil stirring often; then gently simmer for about 30 minutes over low heat.

Cover and allow to rest for about 10 minutes. Stir in the butter before serving or top individual bowls with a little bit.

Serve hot with rice or any kind of wholegrain bread. Enjoy!!

Rajma II (Traditional Red Kidney Beans)

Rajma II or Red Kidney Beans is a very traditional stew - sans all the veggies I typically like to add :D. It is really quite simple to make and a real winner! It is usually served over rice - "rajma-chaval" but is also delicious with chapatis and other Indian breads like naan. Just as I do with the other rajma, I often like to serve this one also on its own with a side of salad or raita.

For more information on bean facts and preparation, read this post. Beans of all kinds freeze beautifully; so I always cook a double or triple batch so that one or two portions can be added to other dishes and/or frozen for another day. Canned beans and tomatoes may be used to make Rajma.

4 servings

Ingredients:

1 cup Red Kidney Beans (rajma)
1-2 Dry Red chiles
1 Bay Leaf
1 Black Cardamom, crushed slightly
1 thin slice fresh Ginger
1 Tbsp Ghee/Oil
1 Red Onion, finely chopped
1 Tbsp fresh Ginger, minced
1 fat clove Garlic, minced (optional)
1/2 tsp Turmeric
2 tsp Paprika
1/4 - 1/2 tsp ground Red Pepper (cayenne)
2 large Ripe Tomatoes, peeled & chopped
1 tsp Sea Salt
1/2 tsp Garam Masala
Chopped Fresh Cilantro, for garnish

Method:

Soak the beans overnight, drain, rinse and cook in fresh water to cover with the whole chiles, bay leaf, cardamom, and ginger until soft but not mushy either in a large pot or using a pressure cooker. When cool, fish out the spices and discard.

Heat the ghee/oil; cook the onions, with a pinch of salt until soft and beginning to turn golden.

Stir in the ginger and garlic and cook for a minute; add spices and cook for another minute.

Add the tomatoes and cook until they are soft and saucy.

Stir in the beans with their cooking liquid and salt to taste; simmer on low heat for about 20 to 30 minutes stirring occasionally to make sure they do not burn.

Sprinkle the Garam Masala, stir, cover, and let rest for a few minutes.

Serve hot garnished with cilantro with plain rice, pulav, or rotis and a salad or raita. Enjoy!!

Mushroom & Spinach Stroganoff

The mushroom sauce with spinach is delicious and easy to make. Although I have used spinach here, other greens such as Swiss chard or kale may be substituted. Kale would need a bit more cooking time; so it may be steamed until tender and stirred in.

Perfect over freshly cooked long, wide strands of pasta like linguini or fettuccine; but other shapes of pasta will work fine too. Topped with Roasted Tofu, it makes fabulous eats; all you need for a complete meal is some crisp green salad and a crusty loaf of bread!

4 Servings

Ingredients:

1 oz. dried Porcini Mushrooms (Optional)
1 lb White or Brown Mushrooms, thickly sliced
1 large Red Onion, thickly sliced
2 Tbsp Butter
1/2 tsp Sea Salt
2-3 cloves Garlic, minced
1 pinch ground Red Chile (cayenne)
2 tsp Paprika
2 Tbsp Whole Wheat/Brown Rice Flour
8-12 oz. Fresh Spinach
1 1/2 cups Sour Cream/vegan alternate
1-2 tsp Hot Sauce
Freshly ground Black Pepper
1 Recipe Roasted Tofu, to serve
8 oz. dry Pasta - Fettuccine or Linguini, freshly cooked
4 Tbsp Fresh Flat-leaf Parsley, finely chopped

Method:

Follow the directions on the dried mushroom package to rehydrate. When re-hydrated, strain the mushroom pieces and coarsely chop them. Reserve the liquid.

Heat a large wide skillet or sauce pan and add butter, onion, and a pinch of salt. Cook over medium heat until softened.

Add the fresh mushrooms with the rest of the salt and cook stirring; cook until the mushrooms brown.

At first the mushrooms will exude juices - keep cooking and the juices evaporate and the mushrooms brown.

Stir in the flour with the cayenne and cook until it is browned a bit and fragrant.

Add the hydrated mushrooms, garlic and the herbs and mix well.

Add enough water if necessary to the mushroom liquid to make 1 cup; if not using dried mushrooms, simply add 1 cup of water.

Pour the mushroom liquid (or water) slowly in a thin stream while stirring constantly until there are no lumps; cook until the sauce thickens.

Stir in the spinach and cook until just wilted. Remove from heat and let cool a little - about 5 minutes.

Gently mix in the the hot sauce and the sour cream or vegan substitute a little at a time and gently heat through.

Season to taste with freshly ground pepper and more salt if needed.

Spoon the pasta in a wide serving dish and top with the roasted tofu; top with the Stroganoff sauce or serve separately. Another option is to divide the pasta among 4 plates, top with the tofu and the sauce.

Sprinkle with the parsley. Serve hot. Enjoy!!