I would second what Judith says, don't you think so? Such a versatile dish any time of the day or any time of the year!  I love it hot or cold so refreshing and so relishing.  whenever I go to a restaurant I always order soup and I don't mind skipping the starters.  For me, masala papad and soup is a delight, my kind of comfort food which I immensely enjoy.

This soup was inspired by a Punjabi restaurant which I had visited back when I was in India.  This soup is so versatile that I make it often not just on cold gloomy days but when my family are down the weather and do not want to eat anything, as it's so soothing to the tummy.   I make this often when I do not want to cook anything and just love a very plain hearty meal serve this some crusty bread.  I would call this a meal in itself!!

This is very good during summers as well, as Moong dal/ Yellow split lentil/ Mung beans is known for its cooling properties.  In India, people adopt Ayurveda in everyday life.  According to  Ayurveda Medicine,  people have three Doshas, Each person has one of the three doshas in that way his body works they are Vata, Pitta and Kapha.  Moong / Mung beans are used as split as I have used in this recipe or as a whole with the skin intact or you get them with the skin half attached with and are called chilka.  You also get Mung flour which can be used in versatile ways.

According to Ayurveda, it is Tridoshic ( Vata, pitta and Kapha) it has all the three dosha qualities and is considered as Sattvic diet. Moong dal is said to be considered to have a cooling effect in your body when your body feels heated up. It is very easy to cook and can be eaten raw by soaking them for 2 hours and also can be used in salads.  It's easy to cook and easy to digest.  According to western perspective, it is said to be an alkaline food, it is high in protein content as well as dietary fiber is said to have low GI index and is considered to be good for diabetic patients.

In just one line what I can say is,  it simply tastes good!!

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Dal Soup

This soup is very simple and easy to make, use it as a weeknight dinner! Light and refreshing.  The mild spicy and tangy taste makes you want for more.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

• 4 tbsp Moong dal
• 1 tbsp Red lentil (Masoor Dal)
• 1 tsp garlic
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 green chilli
• 1/2 tsp salt (or as required)
• 1/4 tsp Jeera powder
• 1/2 tsp Ghee or OIl
• 2 tbsp Onion
• 1/4 tsp Garam Masala powder (optional)
• 3 cups water
• 1 Lemon

Serving

• 1/2 cup cooked Basmati Rice
• 2 tbsp chopped coriander to garnish (optional)

Instructions

• 1. Wash and soak dal for few minutes. 2. Heat Ghee in a pan add chopped onions, garlic, ginger and slit green chillie. 3. Saute for few minutes, 4. Add the above said sauteed ingredients into a pressure cooker with the soaked Dal, jeera powder and Garam masala powder. 5. Add 2 cups of water and required amount of salt and pinch of hing.
  
• 6. In a low flame cook the Dal up to 3 to 4 whistles. switch off the stove. 7. Once the Pressure releases remove the slit green chilli, Blend the dal into a smooth puree. 8. pass it through a sieve so you get a very smooth consistency of the dal. 9. Add another cup of remaining water thin it down with the extra water you have, taste the soup and adjust the consistency and taste. 10. Boil the soup, switch off the stove. Slice the Lemon into thin round slices. Place a slice of lemon, add a tbsp of cooked rice. Pour the soup into the soup bowls.
  

Notes

 

Or you can just squeeze a tsp of lemon juice into each bowl add a tbsp of rice and pour the hot soup on top of it garnish with few coriander leaves, crushed black pepper and jeera then serve!! Serve it warm with papad or some crusty Garlic Bread.

The post Dal Soup appeared first on My Veg Fare.

It's been almost three months I logged on to my computer!! Nope, I can't say that I did log on to my laptop to upload loads of photos as I told you in my earlier post that I have been traveling.  I just came back from a long holiday of one and half months in Amsterdam.  Visiting family is always welcoming that too when you are needed to help them out is a blessing, as at least somebody thinks you are needed! I could say this trip which did not start as a pleasure trip ended up as a good holiday for me, especially in the last week as my sister pampered me so much and I had a good rest with no moving around and enjoying lots of TV shows and food served right onto my lap and also with loads of filled up mugs of teas and coffee every now and then what more can I ask for.  Hmmm..., that was bliss.

Are you wondering why all the fuss? well, I went to this cheese factory which I fell in love with ( stay tuned will post the pictures soon ) asked the owner if I could get some photos he was reluctant  had to convince him a lot at first then, when I showed him my website and my photos he was quite impressed (and I was glad! somebody was impressed)  after all that he gave me permission take photos, once when done I came out climbed onto the car and was about to leave the premises suddenly I remembered that I had forgotten to take a good picture of the entrance!! asked my sister to stop the car, I got out with my camera in my hand turned around walked 2 steps back trying to focus and Lo! my foot just gave away! that was unexpected.  The autumn leaves had covered a concealed little dent in the road and  I staggered and toppled onto the ground with my camera flying from my hand.  Like an acrobat, I caught hold of my camera and saved it from hitting the tar road but I simply forgot about where my leg was heading out!  Ouch! it hurt so badly I couldn't get up, tears came rolling down my cheeks without my consent like little transparent pearls of water from the colourful leaves falling to mingle with mother nature soaking my torn jeans.

I sat there for some time, as my sister never realised that I was lying on the ground it wasn't her fault, as I can't blame her for my stupidity, how could she know that I was going to fall (that was the lecture she gave me later on as she was so worried about my leg). Actually, the lady from the next farm saw me in the act she could have waved at my sister and could have pointed at me, but she walked past with her wheelie bin and came back the same way looking at me all the way!!  can't blame her either right?  It was all my fault.  Anyways I pulled my leg slowly got on to my feet dragging it through went to the car, that was when my sis realized I was in trouble, she was so terrified scolded me all the 30 minutes driving back.  Coming back home I sat to remove my shoes, when I removed my socks I knew that something had happened to my ankle it was fully blown up to my knee I had a lot of bruises, long story short I am alright now back home went to my GP she got  some x-rays done thank God! I haven't got any broken bones she suspects a stretched ligament and also declared I have sprained my ankle very badly so I need to take few more days of rest (which hasn't happened after coming back I should have stayed some more days in Amsterdam).  That's the end of my story.

winter soups

Sun  is minimal  and the days are becoming shorter as well. The warm weather  is slowly drifting away, from the brighter skies to cold, gray obscure gloomy parasol.   Colourful T-shirts and leggings are replaced with Jumpers and Jackets to ward off the nippy weather.  But, the question is  which side of the coin you are in?  Do you feel if you are slipping into a fantasy land  and dreaming of drizzling  snow steadily onto the ground like a white blanket, Hearth buzzing away furiously burning logs of firewood, the crackling sound and the puffing smoke seeping through the chimney and you cuddling on your sofa with a warm blanket, a book and a bowl of warm soup with a home made bread and enjoy the wonder world  OR  feeling somber, going through the winter blues and dripping into a cocoon only to wake up after six months!! I would prefer the dream world looking out in the window from my sofa where I can see the white crystal flakes falling obliquely into the crisp clear starry black night onto the ground against the lamp light is my favourite sight.

Winter brings us squashes of all varieties.  I buy them now and then as they literally have a long  shelf life, they don't seem to die at all.  Butternut  squash is one such winter squashes which my hubby keeps buying because he likes the soup I make out of it.  So, here is our hero today and now I have to tell you how I make it and if you like it as well ping me on one of my social media hashtag @ #myvegfare and I will be one happy blogger.

Let's get back to the recipe then...

Recipe Author : Jayasri
Recipe Type: Soup
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Shelf life :2 to 3 days in refrigeration

Ingredients:

1 Butternut squash (approx..750grms)
2 cloves garlic
1’’ Ginger
1 onion
1 litre vegetable stock (using stock cube)
2 sprigs of Basil
½ tbsp of oil
1 tbsp of mixed seeds (sunflower, linseed, pumpkin, sesame and chia)
6 cashew nuts
½  tsp cumin seeds
½  tsp coriander seeds
½  tsp Black pepper

Method:

Cut the squash in half and scoop out the pith by removing the seeds.  Peel the skin and cut into cubes.
In a wok/pan heat oil add cumin seeds, coriander seeds and black pepper fry for a minute then add chopped garlic, onion and ginger sauté for few minutes till the onions become translucent.
Now add the cubed squash and cook stir-frying it for 5 more minutes with a lid closed in a medium flame.  Within few minutes it gets well cooked. Add the basil leaves give a stir for few seconds within seconds it wilts.
Allow it to cool down, when it is cooling down prepare the stock using around 4 cups of water.
Once it is cool blend it in a food processor or in an Indian mixie to a smooth consistency. (Or you can pour the stock into the pan using a hand blender you can blend in batches until you get a smooth puree).
You can pass it through a sieve into a clean saucepan and pour the vegetable stock (keeping aside ¼ cup of water) season it with salt, taste and adjust the seasonings.

In a small skillet heat a tsp of oil toast the mixed seeds for few minutes with cashew nuts. Grind them into a smooth paste using little stock water add this ground paste to the saucepan and heat through gently for few more minutes keep an eye so it doesn’t get stuck to the bottom as it starts thickening. Switch off the stove, to serve ladle the soup into bowls garnish with few more basil leaves and toasted seeds.  Serve it with a bread of your choice or with crunchy croutons.

Make your own crouton:  It’s easy to make your own crouton. Crush using a pestle and mortar a clove of garlic and herb of your choice with 3 to 4 peppercorns and salt. Take a day-old bread, cut into cubes marinate the cubes with the above said mix.  Heat a little olive oil in a skillet add this marinated bread mix and sauté for 2 to 3 minutes until golden brown. It’s now ready to go on the soup.

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Creamy Butternut Squash soup #Vegan #Glutenfree

Vegan and Gluten free winter squash soup is also creamy and delicious hearty meal in itself.

Course Soup

Cuisine International

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 1 Butternut squash approx..750grms
• 2 cloves garlic
• 1 ’’ Ginger
• 1 onion
• 1 litre vegetable stock using stock cube
• 2 sprigs of Basil
• ½ tbsp of oil
• 1 tbsp of mixed seeds sunflower, linseed, pumpkin, sesame and chia
• 6 cashew nuts
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp Black pepper

Instructions

• Cut the squash in half and scoop out the pith by removing the seeds. Peel the skin and cut into cubes.
• In a wok/pan heat oil add cumin seeds, coriander seeds and black pepper fry for a minute then add chopped garlic, onion and ginger sauté for few minutes till the onions become translucent.
• Now add the cubed squash and cook stir-frying it for 5 more minutes with a lid closed in a medium flame. Within few minutes it gets well cooked. Add the basil leaves give a stir for few seconds within seconds it wilts.
• Allow it to cool down, when it is cooling down prepare the stock using around 4 cups of water.
• Once it is cool blend it in a food processor or in an Indian mixie to a smooth consistency. (Or you can pour the stock into the pan using a hand blender you can blend in batches until you get a smooth puree).
• You can pass it through a sieve into a clean saucepan and pour the vegetable stock (keeping aside ¼ cup of water) season it with salt, taste and adjust the seasonings.
• In a small skillet heat a tsp of oil toast the mixed seeds for few minutes with cashew nuts. Grind them into a smooth paste using little stock water add this ground paste to the saucepan and heat through gently for few more minutes keep an eye so it doesn’t get stuck to the bottom as it starts thickening. Switch off the stove, to serve ladle the soup into bowls garnish with few more basil leaves and toasted seeds. Serve it with a bread of your choice or with crunchy croutons.

Notes

Notes: If you do not want to do it on stove top you can grill or bake in the oven until the veggies become soft. Then fry the spices in a skillet and continue as above.
Make your own crouton: It’s easy to make your own crouton. Crush using a pestle and mortar a clove of garlic and herb of your choice with 3 to 4 peppercorns and salt. Take a day-old bread, cut into cubes marinate the cubes with the above said mix. Heat a little olive oil in a skillet add this marinated bread mix and sauté for 2 to 3 minutes until golden brown. It’s now ready to go on the soup

The post Creamy Butternut Squash soup #Vegan #Glutenfree appeared first on My Veg Fare.

Life has been very busy these days, I never relax during holidays it's because  I visit India during our summer vacation.  I would loads of errands to complete during my visit and I usually running around doing things.  The only thing I don't do is cooking and baking.  Most of the time it's my Mum, sisters, or my relatives and friends who do it for me as I visit them.  I miss Britain during summer as I love it there! It's because  for a lot of reasons  like the Sun, Flowers, Greenery, and the best of everything is my Garden.  I  love gardening and growing my own veggies, fruits, herbs, and flowers are my favourite hobby.

I will share you some of my Garden plants in my next post, hubby was telling me that there is a heat wave next two weeks and it's going to be very very hot, hope my plants survive the blazing sun rays.

When it's hot or even warm I love to eat more fruits especially fruits with a lot of water content as its going to keep me hydrated.  My kitchen gets too hot during summer because of the conservatory and I don't like spending too much time standing there!! Nothing wrong right?

Every summer reminds me of Indian summer, I go through my memory lane thinking about what I used to relish during those hot summer months, what my parents used to give me to eat ? what were my food habits ? (monitored by my parents, even today they keep advising me what to eat and what not to eat!) Most Indian food habits are usually blended with Ayurveda an alternative to our regular Medicine.  Even doctors here tend to introduce you to Ayurvedic way of food habits!  Ayurveda is an age old way of treating ailments with herbs, roots, and other natural resources available. Ayurvedic way of treating depends on the doshas (Vata, pitta, Kapha) the three elements which balance in good health and any imbalance leads to diseases!  Most Indian houses adapt to simple home remedies and treat common diseases with minimal ingredients found in our masala

Ayurveda is an age old way of treating ailments with herbs, roots, and other natural resources available. Ayurvedic way of treating depends on the doshas (Vata, pitta, Kapha) the three elements which balance in good health and any imbalance leads to diseases!  Most Indian houses adapt to simple home remedies and treat common diseases with minimal ingredients found in our masala dabbas and these shops (Grandhige Angadi) which sell the roots and seeds used in ayurvedic treatments.

I am used to and still use lot of things from my kitchen pantry as my medicines to deal with common cold, cough, headaches and tend to understand the way my body feels and adapt it in my food habits.  As I wouldn't drink lot of water, my mom always made sure I ate lot of fruits and vegetables which had lot of water content in it,  she always made loads of salads for us to enjoy when we came back from school and still today I enjoy these salads which have minimal ingredients and still tastes awesome.

Watermelon and Tomato salad ( Juicy Tomatoes and sweet Watermelon in a mild spice and sweet dressing)
Cuisine : Indian
Recipe Type : Salad
Prep time : 10 minutes
Cook time : None
Serves : 4
Shelf time : Best served fresh or chill can chill and serve
Recipe Author: Jayasri

Ingredients:

3 Cups of chopped Watermelon
1 to 2 cups of Tomatoes
2 tbsp of Sugar / honey / maple syrup depending on sweetness*
1/2 tsp salt as required*
1 to 2 tsp Black Pepper crushed coarsely as required
1 or 2 tbsp of Mint leaves (optional)

*Check Notes

Method:

Chop Watermelon into cubes using just the red portion of it, try and deseed as much as possible too much into it will give out a lot of juice and makes the fruit crumbled or mushy!
I have used assorted Tomatoes as I get it here, But you can just fresh juicy tomatoes which you can find in Indian markets.
I have used sugar here  with  salt and pepper (check my notes)
Take the fruits in a bowl toss them with the spices listed, serve it fresh or serve it chilled.
You can add mint if desired.

Notes:

You can serve it as an Accompaniment or just as a salad
You can use only sugar or only salt and pepper
It was important to use salt and pepper during summer as watermelon sometimes would cause cold to some people, Black Pepper has heat in it ( In ayurveda black pepper wards of cold) helps in warding off cold.

You can even add Yogurt/ Curds and enjoy it.

Enjoy this really delicious summer salad, It not only keeps you hydrated and makes you feel fresh.

The post watermelon and Tomato salad appeared first on My Veg Fare.

- Russell Baker

When the sun hits your head, you need to quench your thirst first ? and for me, I just love drinking plain water.  But, sometimes I don't mind drinking fresh fruit juice.  When we get lots of fresh fruit in the market we can have 5 a day or 10 a day 🙂 make juice or make a salad but just enjoy it. Do you love fruits? Then you are  my  list of best friends ever.  Summer brings out some beautiful flowers, fruits,  and veggies.

Sun was in his full glory, that doesn't mean it reaches 42 - 43C as in India.  When it reaches 25-27C it's unbearable for us here, In my part of the world sun is still playing Hide and seek.  It's been pouring non-stop from past 3 days got tired of seeing rain for so long, I did so much gardening repotted my plants, added new plants, had to dig out weeds and add fresh compost as I have a very clayey soil, it's  hard work.  but love my garden when they are in full bloom.  At least for six months I can enjoy seeing them.

With all the hard work I get some perks as well! three thorns got into fingers, I just ignored the two but the third one was too stubborn, I couldn't sleep the whole night as it became blue and swollen and it was my thumb finger!  so, no gardening the next day but had to go to the  emergency unit to get rid of my splinters, the nurse was smiling and said you come every year just for this.  I had a tetanus injection because I don't know if I had one when I was a kid and my parents can't remember!  Anyways thank God! she removed it and I had trouble cooking and cleaning as it was paining severely.

Am I talking too much pouring away my stories as usual, getting back to this drink, Just before the summer starts in India we have a festival called Rama Navami, it's this time of the year which tells you the summer begins,  In India festivals always are accompanied with loads of savouries and sweets, but this festival is celebrated with just a very few interesting recipes which can be mustered up in few minutes.

Ram Navami means it's just panaka ( a delicious cooling drink) Majjige (Buttermilk /chaas) and Kosambari ( with Moong dal and cucumber).  This is served in all the temples and in homes when you visit on that day!  I could go ahead and say that our ancestors tailored the recipes accordingly to the regions and seasons in which we live in India.  They had a purpose for every recipe and the different oils used in different regions also are apt to that place and their life style.  Back to Ram Navami  as I was telling earlier as it is the time when the summer sets in we get different fruits and vegetables which need to be eaten as it is seasonal and helps you stay strong in the hot summer, you can see loads of Melons ( watermelon/ Honey dew melon/Musk Melon/ Cantaloupe) and loads of cucumber, wood apple, Mangoes and Many more.   Melons and cucumbers as you know has loads of water content in them and helps  you hydrated so, that's why in this festival they serve you with this kind of recipes.  Interesting isn't it?

Yellow Melons are called Kharbooza in Urdu. Both the melons smell gorgeous when you hold it and smell it.  The perfectly riped melons smell awesome.  They really are sweet and taste like honey.

Do you have something like this in your place, it need not have to be a festival but what you would eat most as  your Mother's and Grandmother's made for you to eat during summer time. what are those special fruits and veggies which you find during summer time,  These days you can find everything all through the year which is not what you really need right?

My Mom made these every year during summer but she used to make different types of drinks for us to enjoy the whole of summer, my Mom was a school teacher, it was fun as she used to get holidays as we got!  My Mom is a creative cook and she loved experimenting and it was fun to have her at home as she never got tired of spending more time in the kitchen even with the unbearable heat wave.  This drink brings me loads of memories.

Musk/Honey Dew Melon Drink

Recipe Author: Jayasri
Recipe Type: Juices/Drinks/Mocktails
Prep Time:10 minutes
Cook Time: 10 minutes
Serves: 4
Shelf Time: 2 days

Ingredients:
Any Melon of your choice (Musk/Honey-dew)- 1
Jaggery/Gaur - 1/2 Cup
2 to 3 - Cardamom
2 to 3 Cups - water

Method:
Wash and dry, Cut open the Melon and remove the seeds.
Using a melon baller scoop out few melon balls for garnishing when you serve.
With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
Then mix the squash of the melon and chill it in your fridge and serve it.
Oops! Don't forget to add some crushed cardamom powder.
Enjoy!

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

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Musk / Honey Dew Melon ( Galia / Kharbooza) #Drink OR Make a #salad!

Most delicious and awesome drink, You would want it a second and third helping.

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• Any Melon of your choice Musk/Honey-dew- 1
• Jaggery/Gaur - 1/2 Cup
• 2 to 3 - Cardamom
• 2 to 3 Cups - water

Instructions

• Method:
• Wash and dry, Cut open the Melon and remove the seeds.
• Using a melon baller scoop out few melon balls for garnishing when you serve.
• With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
• In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
• Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
• Then mix the squash of the melon and chill it in your fridge and serve it.
• Oops! Don't forget to add some crushed cardamom powder.
• Enjoy!

Notes

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

The post Musk / Honey Dew Melon ( Galia / Kharbooza / Canteloupe ) #Drink OR Make a #salad! appeared first on My Veg Fare.

Don't wonder why I am posting a cold soup when we still have chilled winter days here, as of my last post when we had that beautiful day the saga continued,  I needed something cold to eat as well, I did quite a lot shoots that week, as I went crazy when I saw the sun!

After long day's work in the garden, I didn't want to spend too much time in the kitchen.  I wanted to fix something quickly.  When I stood in my refrigerator my mind went blank!  kidding! my mind was blank because I hadn't made up my mind about what to cook ?  Let me make a one pot meal with rice dump everything in my cooker and that's it! My daughter came down and said make some soup mom as we have some French Bread.  So, Ok!  I know what to make,  next is which vegetable or any other ingredient? That's when I saw these bunch of Beetroots I had, actually loads of them!  I decided on making a Beetroot soup but didn't want to have it hot so decided on making it cold.  I had been chopping and trimming all my plants, I have a Bay leaf tree and a Kaffir Lime tree you must have noticed it in my last post, I used them to decorate my styling :), I used those fresh cut leaves in my soup.

This soup was so delicious for the weather, it had some sweetness and it is very easy to make.  It might not be everybody's cup of tea if you like beetroot you might like this.  But, it went so very well with my bread I had 2 cups of it, I had some left over which I had it in my fridge next day hubby came home and had it.  He loved it too.

If you try this and like it share it with me, I would love to hear from you...,

Cold Beetroot Soup or Chilled Beetroot Soup

Recipe Author: Jayasri
Recipe Type: Soups
Prep time: 5 minutes
Cook time: 15 minutes
Serves : 4
Shelf time: 2 days

Ingredients:

3 Medium Sized Beetroots
1'' Ginger
3 Garlic cloves
4 Kaffir Lime Leaves
2 Cups thick Yogurt
2 to 3 tbsp Cre'me Fraiche (optional)
4 to 5 tbsp Chopped Chives/Coriander
1 tbsp Cumin seeds
2 to 3 Bay Leaves
4 Cloves
2 tsp Black pepper

Method:

Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
Steam them all in 1 cup of water for 3 whistles.
Once cool discard  the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
If you want it thick and creamier add more yogurt or add water  to make it slightly semi liquidy.

Season it with pepper and salt if  you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes:

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

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Cold Beetroot Soup

Beetroot soup served chilled or cold is delicious during summer for a cooling tummy and also yummy to enjoy this one quick to make recipe.

Course Breakfast, Dinner, Lunch box

Cuisine International

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Medium Sized Beetroots
• 1 '' Ginger
• 3 Garlic cloves
• 4 Kaffir Lime Leaves
• 2 Cups thick Yogurt
• 2 to 3 tbsp Cre'me Fraiche optional
• 4 to 5 tbsp Chopped Chives/Coriander
• 1 tbsp Cumin seeds
• 2 to 3 Bay Leaves
• 4 Cloves
• 2 tsp Black pepper

Instructions

• Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
• In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
• Steam them all in 1 cup of water for 3 whistles.
• Once cool discard the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
• Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
• If you want it thick and creamier add more yogurt or add water to make it slightly semi liquidy.
• Season it with pepper and salt if you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.
If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

The post Cold Beetroot Soup appeared first on My Veg Fare.

Did you all enjoy eating Pancakes yesterday, I made a special pancake for my daughter will post it soon, photos are still in my camera, need to download and sort it out.  I thought of doing it today, but it’s been a long and tiring day.  I never thought I would be so busy, joining college has taken most of my time.  It’s been a long back I did any studying so, coming back to terms with it is a big deal for me.   Cooking has become an ordeal for me these days, just  for two has become a strenuous job.  I miss my kids so much who came home  always hungry, checking out what I have in store! Cooking and baking had a purpose and  fun then.

The Day before yesterday I was talking to my sister I was telling her it’s not been a good winter this year, I felt that the weather hasn’t been that cold.  Maybe I jinxed it, already past week it’s been horrible with stormy gale force howling winds creeping  through the chimney  walls was scary and horrible to listen to.  Couldn’t even walk on the road, it was raining and so windy I thought I might fly away.   When you are out the house you know how numb your hands and feet feel the comfort of a home onto my couch with a warm shawl around me is all that I long for. And of course, I love warm and comfort food and when you are too lethargic to cook steaming Soups are the best option with lovely crusty bread is all I wish for.

I love peppers and usually have it in my pantry, I use it every possible way! I get these in abundance in summer and I grow them in my little garden, the fresh pepper from the plant is so delicious, I just love it.  My favourite is the green pepper I think I like it because of the spiciness it gives rather than the others.  All the other coloured peppers are mildly sweet to my liking.

Soups always remind me of my home, I wouldn’t have so much soup as I have it here, and Soup was something I used to have when I visited a restaurant with my North Indian meals.  After coming here, it has become a staple food for me with a crusty loaf.

Author: Jayasri
Recipe type: Appetiser
Cuisine: Fusion
Serves: 4

Ingredients:
2 Large Red Peppers
1 small Green Pepper
1 small Yellow Pepper
1 Tomatoes
1 Onion
2 cloves garlic
1’’ Ginger
1 or 2 Bay leaf
3 to 4 cloves
½ tsp Black Pepper corns
½ tsp Cumin
2 tbsp of Crème Fraiche (optional)

Method:

On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries.  Gives a smoky flavour to my dish.  Remove the skin from onions and garlic as well and keep aside.
In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
In the mean time take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes.  Don’t boil for too long you will lose the colour.

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Roasted Tri-coloured Bell Pepper Soup

Hearty Healthy a Winter warmer with lots of nutrition significant amount of vitamin C, beta carotene, B complex, vitamins, calcium, phosphorous and Iron.

Course Appetizer

Cuisine Fusion

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 2 Red Peppers
• 1 Green Pepper
• 1 Yellow Pepper
• 2 Tomatoes
• 1 Onion
• 2 cloves garlic
• 1 ’’ Ginger
• 1 or 2 Bay leaf
• 3 to 4 cloves
• ½ tsp Black Pepper corns
• ½ tsp Cumin
• 2 tbsp of Crème Fraiche optional

Instructions

• On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
• Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
• In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
• Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
• Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
• Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
• You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour

Notes

If you find the soup is thin to your liking mix 1 or 2 tsp cornflour or arrowroot powder in 2 or 3 tbsp of water before adding it to the soup, this makes the soup to thicken up and looks creamier. You can top with crème fraiche and serve it steaming hot with a country bread.

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Do you love cooking? how about cooking with your friends? I do, unfortunately, it's only virtual but still we enjoy this how about you? don't you want to  see what we all have been doing in our kitchen!

Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.

Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jyothi from Curry Tail, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Sujatha from Spice n Treats, Dolphia from Story  of Cooks

When we decided to cook something with a vegetable which we have never used before, so, what’s next step, off to the market, I took my daughter to a nearby supermarket. We went through the aisles, my daughter said that it's going to be tough day and said we should have gone to some gourmet shops, wherein I might find something, I am not boasting I promise, I literally have cooked every vegetable from the supermarkets here, I should thank Mr.R for this, anything new he sees he brings it home, he loves to try every vegetable.  As we were walking through the aisles my eyes fell on this sea vegetable, I had been eyeing it from a long time but never bought it. I think there were two reasons for this, firstly, I didn’t know what I was going to make out of it so I left it alone for when I thought of something, and secondly for just around 100g it was too expensive, so, I never had a chance of tasting it and didn’t know if my family liked it or not I didn’t want to take a risk.

But, all this said, it was a challenge I had to put myself in to see how it goes, not with the cooking but I mean with how I am going to make my family eat it.  My girl had more ideas when I was unsure, she said let’s buy it Amma (mum), go home and taste it, on the packet it says salty and goes well with fish, only we can’t eat fish we will use this with potatoes, shrugging her shoulders she went on saying, anything with Potatoes we can push it, (we were thinking of my twins who are a slightly difficult to please that they would enjoy it more if I am going to serve it this way), After tasting it if we find it not interesting we will bin it and not tell Dad about it, keep it  a secret between us.  We were giggling away, have I ever told you my daughter is my best mate, we share so many things not as mother and daughter but as friends, we have almost similar interests and enjoy exploring lots of things together.  So I came back home with the Samphire packet, ripped it open and tasted it, the packet said it was salty, but it wasn’t as bad as we were imagining, so we were not going to bin it! Now I had the task of having to think what I have to make with it.

I have joined these group of bloggers who are such a bunch of wonderful people, they just don't blog recipes but amazing photographs as well.   I planned to post this yesterday, when I started getting updates on my mobile, I lost track of the time, because I got so carried away with their lovely photographs, I got a bit depressed that I have such a long way to go learning this beautiful and colourful world of photography, but also inspired to try harder and make more time and use of the long summer days ahead! Check out their blogs for beautiful photography and interesting recipes.

Samphire according to Wikipedia is  Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter),^[2] samphire was named after the patron saint of fishermen because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle. In Norfolk, it is commonly called sampha [sam-fa]. In North Wales, especially along the River Dee's marshes, it has always been known as sampkin.

All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid-spring the plant measures 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, "glasswort") In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade. Samphires of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. It is mentioned by Shakespeare in King Lear:
Halfway down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI). This refers to the dangers involved in collecting rock samphire on sea cliffs.

Collecting Information through Googling I have found these tidbits which might be useful if you are going to use it in your kitchen, it is said that it is gaining more popularity in England now and is available in all supermarkets
Types:  There are two types of Samphire available; Marsh (salicornia europaea) and Rock (crithmum maitimum) but Marsh is the one which is more widely used.
Taste:  it is salty and crispy
Availability:  best to buy during July and August
How to use it: It is best to buy fresh and won’t stay for long, wash thoroughly before using it, and can be eaten raw, if not cook it in a pot of boiling water for just 2 to 3 minutes and use it or steam over a pot of boiling water for a few minutes.
If you are interested and know more about this sea vegetable check out this link, you have lots information available. Coming back to the recipe, this is how I used it, do try it out and tell me if you liked it.

Ingredients:
100g - Samphire
7 to 8– potatoes *
1 cup – Peas *
2 tsp freshly crushed Black Pepper
1 tbsp of oil
2 Garlic pods
Few sprigs of parsley and mint
Salt as required
*(Check notes)

Method
Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter(optional), chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies. That’s it done.

 SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

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Samphire with Roast Potatoes and Peas salad

This dish is a fantastic summer salad both in flavours and looks Salty Samphire makes its appearance with a new avatar mildly spicy and delicious, serve with yogurt

Course Dinner / Breakfast /

Cuisine British

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Jayasri

Ingredients

• 100 g - Samphire
• 7 to 8 – potatoes *
• 1 cup – Peas *
• 2 tsp freshly crushed Black Pepper
• 1 tbsp of oil
• 2 Garlic pods
• Few sprigs of parsley and mint
• Salt as required

Instructions

• Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
• Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
• Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
• Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
• In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
• When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter, chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies.
• That’s it done.

Notes

SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

The post Vegan Samphire with Roast Potatoes and Peas salad appeared first on My Veg Fare.

As Radish is pungent and also there is a slight sweetness to it. It is an acquired taste which you will soon get accostomed to!  to nullify that taste add more coconut and spice it up a bit, Once you get used to the taste you can decrease coconut in it!  As I like it I sometimes use very little say around 2 tbsp max or none at all. They have numerous health benefits, This is my favourite Kosumbari, and is very tasty and healthy.

MOOLANGI KOSUMBARI (Radish Salad)

Ingredients:

2 Medium sized radish
1/3 cup of Grated Coconut*
1 tsp mustard seeds
1 tsp of oil
3 to 4 green chillies
6 to 7 fresh coriander leaves
a pinch of Asafoetida

METHOD:

1. Wash the Radish, Peel the skin, using the grater with medium holes or even smaller one is also fine, grate radish.
2. Take a pan, heat oil & season it with mustard seeds, when it splutters add chopped green chillies saute then, add it to the grated Radish.
3. Add salt to taste, grated coconut & finely chopped coriander leaves.
4. Mix well add salt in the end that is just before serving otherwise the raw salad will give out water and the kosumbari will become mushy.
5. Serve it with Rasam or sambhar.
6. I love to eat with Indian flatbreads.

VARIATIONS:

This Salad can be prepared in the same way with Carrot & Cucumber.  Kosumbari's can be made with different varieties, which is usually served in south Indian houses for marriages & festivals. Another Variation is you can add soaked Channa dal, Moong dal for 2 to 3 hours, add it with Cucumber & carrot proceed with seasonings as indicated in the above method.

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