Simple Kadhi (Yogurt Soup): Kadhi Chawal: Kadhi For Khichadi

Comfort food- what’s yours? If you have ever noticed comfort food are generally the ones that are easy to cook but are loaded with calories. See Americans love their Mac and cheese- easy but calories laded. Simple tadka daal and white rice is the comfort food for most of the Indians, simple to cook but remember the starch and the ghee. But hey, when we are talking about comfort let’s not count calories- good food= good life.

One of my favourite comfort food is kadhi (yogurt soup). Kadi or kadhi is made using gram flour (besan) and yogurt (dahi/curd). Kadhi takes on different flavours as it travels from state to state throughout the India. In Gujarat the kadhi is sweet and white in colour (no use of turmeric); you need to add pakodas (fried dumplings of chickpea flour) in the Punjabi kadhi; marwadi kadhi is thick super spicy with tadka(tempering) of dry red chillies.

This is Simple Kadhi that you can make every day. One of the best thing about kadhi is that it needs no vegetable- just plain simple Indian spices and you are good to go. You can have kadhi plain like a soup but the deadliest combination is to have it with kichadi. But we prefer and enjoy it with rice dishes such as methi mutter pulav, basic biryani, corn rice or mixed capsicum rice. We like to use leftover rice  with some veggies and make pulav with it (Namkeen Chawal). 

Ingredients:

(for kadhi)

2 tablespoon gram flour/besan

1 cup full fat yogurt /khatta dahi

2 cups water

1/2 teaspoon turmeric powder/haldi powder

salt as per taste

(for tempering)

1 teaspoon mustard seeds/rai

1 teaspoon asefotida/hing

5-6 curry leaves/kadhi pata

2 tablespoons oil

1 teaspoon blackpepper powder/kali mirch

1 small to medium bay leaf/tej patta

1/2 teaspoon red chili powder/lal mirch powder.

Method:

Mix gram flour, water, yogurt, salt and turmeric properly. Make sure there are no lumps. If needed sieve the mixture.

Put this mixture on kadai/wok and cook on high flame. Keep stirring till the kadhi starts to boil. Turn the slow to low and cook till kadhi is thick.

Prepare the tempering. Heat oil in a pan. When oil gets hot, add mustard seeds. Let it crackle.

Add aseofetida, curry leaves and bay leaf.

Finally mix in red chilli powder and black pepper. Turn off the heat.

Put this hot tempering (tadka) on the kadhi. Mix and serve.

Notes:

Make sure that you keep stirring the kadhi till it comes to boil, else the kadhi will curdle.

You can also add garlic and ginger in the tempering.

Serving suggestion:

Goes well with all rice dishes. Methi mutter pulav, pulav or capsicum rice.

Have it as it is like a soup on a rainy or wintery day.

Serve as a main dish with parathas .

Roasted Winter Soups Recipes

Winters-the time for comfort, for good food and warmth, for the touch of friendly hand and for a talk beside the fire; it’s the time for home :) I get warmth in my mind and heart when I hear the word ‘soup’ in winters. Soup understands you so well on wintery cold day, it soothes you, eases you and refreshes you in and out. Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour.

Roasted soups in winters-my first love! The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the profile value of it intensifies. After roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever.If you want to enjoy winters and find comfort in food, here are Roasted Winter Soups Recipes that you must try this year.

Roasted Bell Pepper Basil Soup: Sweet and aromatic will be the best words to describe this soup. Smoked capsicum lends sweetness whereas Italian herbs like basil and oregano balances the whole story.

Roasted Tomato Garlic Soup: It is a punch of flavours and a great makeover to old tomato soup. It uses black pepper and one secret healthy ingredient, result- Rich and velvety taste. Indeed a complete mood up lifter!

Roasted Butternut Squash Soup: Olive oil, Indian garam massala and creamy yogurt all lends this soup a perfect wintery touch of smoked flesh and warmth. Very strong flavours and a texture to die for.

Roasted Chilli Tomato Soup: Peppery, fiery and hot-oh yes if you love spicy hot soup, this soup will now be your new favourite. The tang of tomatoes and charred chillies balances the essence of the soup brilliantly; with every sip the zest of smoked chilli is exceptionally reassuring.

.....Cold night, large sweater, bowl of soup, good book and soft socks- enjoy winters and stay warm everyone :)

Roasted Butternut Squash Soup

Autumn is second spring where every leaf is a flower-Albert Camus

Hello autumn!! Get ready for golden leaves, crisp air, sweaters and boots. Get ready to warm up your home, light the scented candles and coziness.

Butternut squash also known as butternut pumpkin is a winter must have- it is sweet, nutty and has beautiful yellowish orange colour (like autumn leaves). To tell you the truth, I saw this squash many times in the market and stores but never ever brought it. After a lot of nagging by Mr. Husband I had to pick this up.

The decision that I need to make soup out of it was mutual and quick, after all the novelty of the numb fingers and the comfort of soup are basic requirements in the fall. To bring the best outcome in the soup I always prefer roasting some elements,  roasted tomato garlic soup was peppery and aromatic; or the roasted bell pepper basil soup that I posted was mildly sweet with strong flavours. And not to forget the makeover of old tomato soup which was infused with roasted chilli.

Roasting-my favourite thing in the kitchen. The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the overall profile value intensifies. Also, after roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever. So as you must have guessed, I did roast the butternut squash-I don’t want to break the tradition ;)

Black pepper, olive oil and little salt was all what I mingled while roasting-oh the house smelt amazing! Later I discard the skin and I was left with smoked and juicy flesh which was then slow cooked for some time with yogurt, lime and cream. A hint of garam massala gives the perfect climax to this soup-soooo Indian!! Serve on a rainy lazy day, or cold winter night with bits of roughly broken toasted bread. Do make this and you thank me later ;-)

Ingredients:

1/2 kg butternut squash

2 tablespoons olive oil

1/2 teaspoon salt

4-5 whole black peppercorns

2 tablespoons yogurt

1 tablespoon limejuice

2 tablespoons cream

1 teaspoon sugar

1/2 teaspoon garam massala powder

Pinch red chilli flakes

Method:

Preheat the oven at 200C. Line a baking tray with foil.

Remove the seeds and in a bowl chop the butternut squash into big chunks. Drizzle olive oil, salt and black peppercorns on it. Mix well.

Spread this mixture over the lined tray. Put in oven and cook till 10-15 minutes. The skin of the squash will shrink and flesh will become soft. Let it cool.

Discard the skin and peel the flesh. Heat a heavy bottom pan on slow heat.  Add 2 cups of water and let it simmer.

To it add roasted squash and all the remaining ingredients. Mix and mash the squash with the back of the spoon. Taste and add little salt.

Cover and cook for 10 minutes, mixing in between.

Let it cool down and blend it in the mixer to smooth paste.

Boil before serving.

Notes:

This serves 2 people.

You can also follow the same recipe for pumpkin.

This is spicy and has Indian flavours. You can omit garam massala and add oregano and basil.

Serving suggestions:

Serve with croutons or toasted bread.

You can also serve the soup with crackers or soup sticks.

If you don’t want to serve with bread, throw in some boiled pasta or corn in the soup.

Tomato Soup With Smoked Chilli- Good Bye To The Old One

What does soup mean to you? Boring? Pale? For me, Soup means warmth and comfort. I like the one that is infused with flavours; the one that is hot; the one that calms you and soothes your soul. Weather has been pretty nasty these days and with such gloomy weather I can only think of warm cup of soup. Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour. To bring the best outcome in the soup I always prefer roasting some elements, like roasted tomato garlic soup that I prepared during last winter was peppery and aromatic; or the roasted bell pepper basil soup that I posted was mildly sweet with strong flavours.

Roasting is my favorite thing. I have made lemonade with roasted oranges , pasta sauce with roasted bell peppers, fennel seeds roasted cherry tomatoes  and even roasted tomatoes chutney. The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the overall profile value of it intensifies. Also, after roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever.

So keeping up my love for roasting, I prepared the good old classic tomatoes soup but with the hint of roasted green chilli in it. The tang of tomatoes and charred chillies balances the essence of the soup brilliantly. Perfect makeover to old boring tomato soup because with its each sip, you will get the zest smoked chilli which is amazing.  Serve on a rainy lazy day, or cold winter night with bits of roughly broken toasted bread. Nothing more, make your own batch and thank me later ;-)

Ingredients:

3 large tomatoes

1 clove garlic

Salt to taste

1 tablespoon sugar

1 green chilli

1/2 teaspoon black pepper powder

1 tablespoon corn flour

1 tablespoon butter

Method:

In a pressure cooker, put the tomatoes, salt and garlic with 2 cups water. Cook on high heat till 2 whistles.

Mix corn flour with 5 tablespoons water. Make a paste.

On a low flame, burn/roast the green chilli. Do this till chilli becomes black and smokey.

Blend the corn flour paste, roasted green chilli and pressure cooked tomatoes in the blender well. Sieve.

Heat another pan and add in butter. When butter melts, add the sieved soup. Also throw in sugar and cook on medium heat till the soup begins to boil.

Finally garnish with crushed black pepper.

Notes:

You can also add carrots and capsicum in the pressure cooker with tomatoes to boil.

You make this soup one day in advance before any party and just boil before serving.

It is not compulsory to sieve the soup, but sieving gives rich and smooth finish to the soup

Serving ideas:

Serve with croutons or toasted bread.

You can also serve the soup with crackers or soup sticks.

If you don’t want to serve with bread, throw in some boiled pasta or corn in the soup.

Roasted Tomatoes Garlic Soup With Baobab Fruit Powder

When most of the people are still cooking and enjoying pumpkin, I must say I am totally bored with them. I am so drained seeing and reading about pumpkin soups and dishes. No, soup is not the trouble; in fact I must mention that I am a soup devotee.  I read somewhere-“Worries go down better with soup” and I agree with this statement entirely.

Rainy day or a cold night- my husband and I wish to have a warm cup of soup. Now, we can’t have soups that look pale or colourless, we need spicy, rich and creamy ones. Tomatoes soup which is so common is also not our cup of tea; we find it very artificial in flavours and not up to the mark. So here is a makeover of the old boring tomato soup. Why not roast red plum tomatoes with garlic pods, black pepper, mixed herbs and bay leaf –sounds nice, isn’t it? Trust me when all these ingredients roasts with good dash of olive oil the whole kitchen oozes with aroma.  A perfect comforting soup!

No doubt that this is a very healthy soup, but another jewel in the crown is Baobab fruit powder from Eden Projects. I read a lot about Baobab fruit powder before accepting this product to review. Based on my research I can sum up that baobab fruit has six times more vitamin C than an orange and more calcium than a glass of milk. Baobab also benefits from having three times more iron than red meat, six times as much as potassium than in bananas and more than three times as much antioxidant than blueberries. Impressive- I thought in my mind and agreed to review it.

Eden Projects Baobab Fruit Powder is tangy in taste and thus makes it suitable for sweet and savory dishes. I used it in the soup as a tang booster and thickening agent. I always have used corn flour to thicken the soup, but this alternative proved out to be blessing, as it not only uplifts the taste but also increases its nutritional value. I am so very much going to use this healthy supplement and enjoy the virtues of this wonderful African super fruit.You can use it in to so many dishes, some of the suggestions from my recipes are:

• Add a teaspoon in paratha dough for enhanced nutrients.
• Zap up your salad and chutney by adding a sprinkle.
• Add to curries and soup to enhance the flavour and consistency.
• Simply muddle up in the patties for more zingy taste.

Ingredients:

4 tomatoes

4 garlic cloves

1 bay leaf

5 tablespoon olive oil

1 teaspoon black peppercorns

10 Coriander sprigs

Salt to taste

1 teaspoon oregano

1 teaspoon basil

2 tablespoon baobab fruit powder

1 cup water

Method:

Preheat the oven at 200C. Take baking tray and lay silver foil on it.

Chop tomatoes in 4 parts and keep aside.

On the baking tray mix garlic, bay leaf, black peppercorns, coriander sprigs, tomatoes, oregano, basil olive oil, salt.

Roast everything together for 15 minutes. Once cooled, blend in the blender with 1 cup of water and keep aside.

Heat a pan and sieve the above blended mixture to it.

Take Baobab fruit powder and mix in 2 teaspoons of water and add with above mixture. Let it boil.

Notes:

I like the creamy soups, so I sieved it but this step is optional.

Add corn flour instead of Baobab fruit powder to adjust the consistency.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Eden Projects for sending Baobab Fruit Powder for review.

Roasted Bell Pepper Basil Soup

Summers are over so is the hot weather. Autumn means cool weather, dark evenings...Soups are the perfect way to cheer up my mood. All I need in this weather is a hot cup of soup... Soup...Soup..Soup... :)

Ingredients:

•	Red capsicums, halved and seeded-5 medium
•	Yellow capsicums, halved and seeded-2 medium
•	Onion ,chopped-1
•	Garlic, crushed-4 cloves
•	Refined flour (maida)-1tbsp
•	Vegetable stock-5 cups
•	Fresh basil leaves-5-8
•	Salt-to taste
•	Sugar-1 tsp
•	Black pepper powder- 1/2 tsp

Method:
Prick the capsicums with a fork and roast them directly on flame on low heat till lightly charred. 

Plunge them into cold water, remove skin and chop them roughly. 

Place onion and garlic in a non-stick pan and roast on medium heat for a minute. Add refined flour and continue to roast for another minute till lightly browned or till fragrant. 

Add one cup of vegetable stock, capsicums and two to three fresh basil leaves. Stir and bring to a boil. 

Cover and simmer for three to four minutes. 

Cool and blend to a smooth puree. 

Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil. Reduce heat, add salt, sugar and black pepper powder. Simmer for two to three minutes. Serve hot garnished with the remaining fresh basil leaves. 

Notes: Above quantity made 4 bowls of soup. Adjust quantity as per the servings you want.

Green or Orange bell peppers can also be used.

Garlic Rolls: Garlic Bread: Side for Pasta, Soups and Dips

If you like garlic bread then these garlic rolls will blow you mind and tastebuds-for sure! Taste like garlic bread but looks prettier and tastes even better. Garlic Rolls is my another attempt in baking bread at home and the result was just great.

In simple words this is Garlic Pull Apart Bread, like rolls (pav) and is made using yeast. To have a nice soft bread texture you need to have good quality yeast and proof it properly. I used Allison rapid yeast and I like it because it doesn’t smell weird. To work with yeast you need something sweet like sugar or honey and warm water. Hot water will kill the yeast and cold water will not activate the yeast. If like me, you don’t have a fancy thermometer to measure the right degree of water, here is the test you can do. Dip your finger in hot water and you should be able to tolerate the heat, anything more or less will not work-just warm is what you are looking for. Next add in yeast and sugar, stir and keep aside for 10 minutes. If you see bubbles and forth in the yeast mixture you are good to go, else try again.

Looking for more bread recipes? Check these out:

Potatoes Stuffed Buns

Red Wine Walnut Bread

Whole Wheat Buns

Garlic Herbs Focaccia

You can enjoy this garlic bread just like that or serve as side with pastas, soups or dips. 

Ingredients: 

For dough:

Plain Flour - 1 and 1/2 cups 

Water- 1/2 cup

Yeast - 1/2 tablespoon

Salt - 1 teaspoon

Sugar - 1 tablespoon

Olive Oil - 2 tablespoon
Milk- 1 tablespoon
Sesame seeds- 1 teaspoon

For Garlic Butter:

Salted butter, at room temperature - 5 tablespoons

Minced garlic - 4 cloves

Chopped coriander leaves - 3 teaspoons

Method:
Heat water in microwave for 25 seconds. Mix yeast and sugar in the water. Keep aside for 10 minutes. Yeast should become frothy.

Mix flour, olive oil and salt. Knead the dough for good 5 minutes. The dough should not be sticky but should be soft.

Keep the dough covered at a warm place for at-least 45 minutes.

Next mix together all the ingredients for the garlic spread and keep it separately.

After 45 minutes take the dough and divide in 2 parts as shown in the pic

Dust the platform with flour and then flat one of the ball and spread the garlic spread on it

Then slowly roll the flat bread in the shape of the log

Take a rectangle baking pan. Grease it with oil.

Cut the log into 2 inch rounds. Place rounds in the baking pan.

Repeat the same with remaining dough.

Preheat the oven 180C for 10 minutes. Till then keep the baking pan in a warm place and let it rise for 10 minutes.

Brush milk on the rolls. Sprinkle sesame seeds.

Bake it till 20-30 minutes on 180C till golden in colour.

Serve hot or cold.

Notes:- 

Keep your dough in a warm place. I always keep it in the oven. A friend of mine who lives in hills cover the bowl with blanket and keep it dark place-for her this trick works.
You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Use active rapid yeast or also called as instant yeast. I used Allinson Easy Bake Yeast.

The amount of water depends on the type of flour you are using. Look for a slightly sticky dough that behaves when you apply oil.
Cover the bread with cling film and store it a room temperature. It will be good for 2-3 days.

Serving suggestions:

Serve with burnt garlic pasta, pasta in red wine sauce, simple basic pasta.

Pair as side with tomatoes chutney, chilli hummus or roasted fennel cherry tomatoes.

Serve with roasted garlic soup, roasted butternut squash soup or indian garlic lentil soup.

Great snack for picnics and parties.