GARDEN FRESH TOMATO SOUP

Incredibly delicious tomato soup straight from my garden!

I'm little obsessed with tomato soup. I could probably eat it everyday and never get bored. The beauty of this soup is, it fills you up so you eat less. This soup has so much flavors that you will never buy a canned one again. This is one of my favorite soup, it looks fancy and it tastes great! This easy homemade recipe is filled with just 3 basic ingredients - garlic, carrots, and lots of home picked tomatoes. I also added a sugar and little cream to neutralize the tangy flavor of the tomatoes. It's low in calories and makes a great afternoon snack too.

Since my garden is overflowing with tomatoes of every variety right now, I decided to try my hand at making fresh tomato soup. I used all different varieties, colors, shapes and sizes of tomatoes from my garden. I used mix of fresh heirlooms, cherry, plum and vine tomatoes. This soup is full of garden fresh flavor and can be made in less than 45 minutes.

Boiling veggies in a pressure cooker is best for soups. It shortens the cooking time and doesn't require any butter or oil. I didn't fried the veggies, I directly pressure cooked them as it's a healthy way to cook soup. This soup is versatile, healthy and tastes delicious even without all that oil and butter.


I chopped the veggies into small pieces and added them in the cooker. Than added salt, crush dried basil, water, and, pressure cooked for 2 whistles. This process retains all the color, nutrition and vegetables get perfectly steamed. Sure, this adds few more minutes to the soup but it's totally worth it!!!

Always remember to strain off the liquid, and set aside to add back into the soup later. Blend rest of the contents to the blender to make a smooth puree and return to cooker. Add in the strain water and fresh water, stir occasionally. Bring it to boil, and, reduce the heat for 25-30 minutes, or, until tomatoes have cooked down. Add sugar, oregano, and, season it with salt and pepper. Stir in some fresh cream and heat through. Transfer into the soup bowls and add a bit more cream. Serve hot with crispy croutons on top and enjoy!!

This soup always taste better the next day. If you make a large quantity of the soup, place it in the refrigerator and freeze it but don't add a lot of cream at once. You can also add cashew cream as it makes a wonderful vegan substitute for whipped cream.

Do try this recipe and let me know how you like it!!!

GARDEN FRESH TOMATO SOUP

Serves: 4 People
Preparation time: 15 minutes
Cooking time: 45 minutes
Author: The Food Root

Ingredients

5 cloves garlic, minced
2 diced carrot
21/2 pound fresh tomatoes (mix of fresh heirlooms, cherry, plum and vine tomatoes)
3 cups - vegetable broth
1/2 cup - water
1 teaspoon salt or as per taste
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 cup heavy cream (optional)

Directions

1. Throw in the tomatoes, carrots, garlic cloves and crushed dried basil in the pressure cooker with 3 cups of water. Allow 2-3 whistles. Let the mixture cool for atleast 10 minutes.

2. Take a big enough bowl, strain the water and set aside to add back into the soup later.

3. Blend the soup - Pour all these contents into the blender in batches, and, blend until it's smooth. You need to do this in 2-3 batches. (You can add more water if needed)

4. Pass the tomato puree through the strainer, to remove the skin and seeds. (optional)

5. Return the puree into a pan. Add in the strain water and 1/2 cup water and stir occasionally. Bring it to boil, and simmer for 25-30 minutes or until tomatoes have cooked down.

6. Add sugar, oregano, and, season it with salt and pepper.

7. Stir in the few tablespoon of fresh cream over medium heat until you reach the desired texture.

8. Transfer tomato soup into medium bowls and garnish with cream. (You can avoid cream if you vegan)

9. Serve hot with crispy croutons on top and enjoy!!

Croutons

You can make croutons at home in just 2 minutes. All you need is 4 slices of breads of your choice. Place them on the cutting board, cut them into 1 inch cube. Melt 2 tablespoons of butter in a pan over medium heat. Stir in the seasoning. Add breads cubes into the pan and toss until they are lightly browned and crisp.

Notes

1. Always remember to strain off the liquid, and set aside to add back into the soup later.

2. Pureeing hot mixture in a blender can be dangerous so let it cool for atleast 7-8 minutes.

3. If you feel that your soup is watery you can add 2 tablespoon of rice

4. If you feel that it's thick you can add a little more water.

5. I also added a sugar and little cream to neutralize the tangy flavor of the tomatoes.

6. Cashew cream makes a wonderful vegan substitute for whipped cream.

7.  If you want to make a large quantity of soup, you can place it in the refrigerator and freeze it, and, eat on another day.

8. If you are going to freeze the soup don't add a lot of cream at once.

QUICK CHICKPEA CURRY

Chickpeas delicately cooked in a tangy tomato gravy with aromatic spices!

Flavored with the aroma of cloves, cinnamon and bay leaves, chickpea curry is an extremely delicious dish for lunch, dinner or any kind of occasion! This dish can be found at any restaurant which serves North Indian food and surprisingly loved by all age groups. This is a fantastically easy dish to make and it's tasty too. Packed with protein and fiber, chickpea curry is one of my favorite recipes. It's comforting, warm, nutritious and can be eaten at anytime of the day. Layered with heat, tang and depth of flavor, chickpea curry taste best with naan, bhatura and rice.

My Mom prepares chickpea curry atleast once a week, yesterday when she made this, it was so so good, I had to share the recipe with you. 

Chickpea curry is cooked in a spice mix of bay leaves, cloves, cinnamon, turmeric, carom, ginger and garlic. But don't be overwhelmed by the long list of ingredients, the preparation is absolutely simple and easy to make. If you haven't try this recipe before, I would recommend you to try with the given quantities first.

Beans don't need to be soaked overnight, they can also be quick soaked. For quick soaking, boil the beans for 5 minutes, and let stand in warm water for about an hour. While cooking the chickpeas, add cloves, cinnamon, bay leaves, asafoetida, ground turmeric, salt and a pinch of baking soda in the pressure cooker. Baking soda is very effective as it helps in softening the beans and also decrease the cooking time. If you like the deep brown color of the chickpeas, you can add the 1 or 2 tea bags along with the above ingredients.

Heat 2 tablespoon of oil, add ginger and garlic, stir until fragrant. Throw in the tomatoes, stirring continuously for about 5 minutes. Add salt, chilli powder, ground coriander and roasted carom seeds, mix nicely. Next, add the cooked chickpeas and stir until the mixture is nicely mixed. Add the soaked water. Simmered, uncovered, for 5 minutes, until water is slightly reduced. Garnish with coriander leaves and serve with rice, naan or bhature!

If you want to add any additional vegetable, stir in some roasted paneer or any veggie you like and have in hand.

QUICK CHICKPEA CURRY

Serves: 6 people
Soaking time: 1 hour
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root


Ingredients

For Cooking Beans
1 cup - dried white chickpeas or garbanzo beans
4 cups - water
2 bay leaves
2 cloves
1/2 inch cinnamon
pinch of asafoetida
1 teaspoon - salt or as per your taste
1/2 teaspoon - ground turmeric
1/2 teaspoon of baking soda

For Tempering 

2 tablespoons - clarified butter or oil
6-8 paneer pieces, cut in small square shape
1/2 inch ginger - peeled, grated
5-6 cloves - garlic, finely minced
2 medium size tomatoes, chopped
2 green chillis, chopped
1/2 teaspoon - salt or as per your taste
1/4 teaspoon - red chili powder
1 teaspoon - ground coriander
1/2 teaspoon - garam masala
1/4 teaspoon - carom seeds, roasted
coriander leaves, chopped


Instructions

1. Quick soak the chickpeas: Wash 1 cup of dried white chickpeas under running water till the water runs clear. Place them in the in a pot with 4 cups of water, 1/2 tablespoon of salt and bring water to boil for for 5 minutes. Turn off the heat and let the chickpeas stand in the warm water for atleast 1 hour.

2. Cook the chickpeas: Open the lid and add ground turmeric, bay leaves, cloves, cinnamon, asafoetida, salt, ground turmeric and a pinch of baking powder. You can also add a tea bag (We don't generally do this but you can, for getting the deep color). Add water, (cold, preferably) if needed for consistency and pressure cook for 2-3 whistles on medium-high flame.

3. Sauté ginger and garlic: Meanwhile, heat about 2 tablespoons of clarified butter or oil in a non stick skillet, fry 6-8 paneer cubes (optional) and stir until it turns golden brown. Keep aside until needed in later steps. Now add grated ginger and chopped garlic, stir until crisp and golden brown, for about 1 minute on medium flame. (For the onion based gravy, add 2 chopped onions, continue to cook for 3-4 minutes, stirring often).

4. Prepare the tomato puree tempering: Next add chopped tomatoes, cook for 4-5 minutes on medium flame. Add chopped green chillis followed by salt, red chilli powder, ground coriander and roasted carom seeds, mix it well. Let the mixture cook till the oil separates.

5. Add the cooked chickpeas in the pan: Open the lid and drain the cooked chickpeas (but don't throw away the water. You can add the same soaked water in the pan to make the curry). Add the cooked chickpeas into the pan. Stir it for next 5 minutes, till the mixture is nicely mixed.

6. Prepare the chickpeas curry:  Add the soaked water in the pan to make the curry. Simmered, uncovered, for 5 minutes, until water is slightly reduced. Garnish with chopped coriander leaves.

7. Serve: Transfer the chickpeas to a serving bowl. Scoop the chickpeas with a bite of naan or rice and enjoy!!

Notes

1. Once you have drained the chickpeas, don't throw away the water. You can add the same soaked water in the pan to make the curry.

2. Add a pinch of baking powder while cooking the chickpeas (in the pressure cooker) as it helps in softening the beans and decreasing the cooking time.

3.You can also add a 1 or 2 tea bags (in the pressure cooker), for getting the deep brown color of the chickpeas. 

4. For the onion based gravy, add onions after stirring the ginger and garlic.

5. You can add in the variety of veggies, whatever you like and have in hand.

6. Avoid putting dry powdered spices directly to hot oil as it will burn quickly and curry may become little bitter. Add them after the tomato puree.

7. Spices like cloves, cinnamon, bay leaves, asafoetida and roasted carom seeds can be avoided.

MEDITERRANEAN CHICKPEA SALAD

Brighten your day with this fresh and colorful Mediterranean chickpea salad - packed with nutrients and taste! Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. Lately I've been a bit obsessed with chickpeas salads. This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. It's super addictive and super satisfying!

Chickpeas are used in varieties of vegetarian recipes and are mostly added in Indian, Mediterranean and South American cuisines. They are very versatile and easy to cook. They can be added in salads, dips, soups, curries, ground into a flour to make variety of snacks like falafel, fritters, sev, boondi, and many more. Chickpeas are one of the best sources of protein, carbohydrates and fiber. 1 cup of cooked beans = 15 grams of protein


To prepare the chickpeas, soak the beans overnight or quick soak for about 4 hours. Add salt, water and pressure cook it for 15 minutes, over medium-high heat. When done, drain the chickpeas in a strainer and let it cool for a while. I usually cook the whole bag of chickpeas (500 grams) at once and use them up within a week. These are much more tastier and healthier than the canned one's.

This salad is particularly delicious if served when chickpeas are slightly warm. If it has been refrigerated, just be sure to allow it to come to room temperature before serving. To make this salad, you can cook chickpeas ahead of time. This salad has an endless combinations. You can pretty much throw in whatever you like. I love beets, cherry tomatoes and cucumber so I added that. Make a simple vinaigrette dressing, drizzle over the top and toss it well. Season with salt and pepper, and serve immediately! 

MEDITERRANEAN CHICKPEA SALAD

Serves: 2-3 people
Soaking time: 4-5 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Author: The Food Root

INGREDIENTS

1 cup or 200 grams dried white chickpeas (kabuli chana or safed chole)
2 medium size tomato, chopped
1 medium size cucumber, chopped
1 small size beetroot, grated
1/4 teaspoon black pepper
1/4 teaspoon salt or as per taste 

For the Dressing 

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or apple cider, black wine, balsamic, rice)
1 tablespoon Dijon mustard
1/2 teaspoon cumin, roasted
1 tablespoon lime juice
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar or honey

DIRECTIONS

1. Cook chickpeas : Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water. Drain the water, rinse it again with cold water. Add 1/2 tablespoon of salt and 2 cups of water and pressure cook it for around 15 minutes, over medium-high heat. When done, remove from heat and let it cool for sometime. Drain the chickpeas in a strainer and keep it aside. You can also refrigerate it for a while.

2. Chop raw veggies : Chop your favorite raw veggies and refrigerate until they are ready to use. You can pretty much throw in whatever you like. I added cherry tomatoes, cucumber and garnished it with fresh beetroots.

3. Prepare the dressing : Whisk all the ingredients - (olive oil, white wine vinegar, Dijon mustard, cumin, lime juice, minced garlic, dried oregano, salt, black pepper, sugar or honey) in a bowl until well blended. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

4. Assemble : In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately! Enjoy!

NOTES

1. Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water.
2. Chop your favorite raw veggies and refrigerate until they are ready to use.
3. You can make generous amount of dressing and keep it in the fridge for 3-4 days.
4. Whisk the vinaigrette 2-3 times, before serving.
5. This salad is particularly delicious if served when chickpeas are slightly warm.
6. If the chickpeas has been refrigerated, just be sure to allow it to come to room temperature before serving.

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Mornings get so much better when Mom pampers with piping hot Medu Vadas aka The Indian Savory Doughnuts with coconut, coriander and tomato onion chutney.

Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside. Medu vadas are an extremely delicious recipe for a breakfast, lunch or any kind of occasion. They can be enjoyed with variation of dips, lentils based vegetable stew (sambar) or even a cup of hot tea!

I grew up eating Medu vadas and nothing can supersede it. It's a staple food in our family. As a kid, my parents took me to 'Indian Coffee House', quite frequently and now we have a weekend ritual of dining out to the nearest 'Sagar Restaurant'. I have fond memories of gorging on idlis, utthapam, dosas but medu vadas remains my favorite. Yesterday, my Mom surprised us with these delicious medu vadas. It was raining most of the weekend here, so we enjoyed it even more.

Medu vadas are made by split black lentils (urad dal) batter. Wash the urad dal, soak them into the water for about 2-3 hours and grind into a coarse paste. Add the spices and veggies just 10 minutes before frying the batter and enjoy your crunchy and delicious medu vadas with coconut, coriander, tomato onion chutney and hot tea!

Do try this recipe, I would love to hear how it turns out for you!

Click the link on other South Indian dishes like:

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

Onion-tomato chutney

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Serves: 5-6 people
Soaking time: 2-3 hours
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

INGREDIENTS

1 cup - split black lentils
2 cups - water
1 medium size onion, chopped
1 medium size capsicum, chopped (optional)
few curry leaves, chopped (optional)
1 tablespoon - rice flour (optional)
1 inch - ginger, grated
2 green chillis, chopped
1/2 teaspoon - cumin seeds, roasted
1/2 teaspoon - turmeric powder
1/3 teaspoon - garam masala
1/3 teaspoon - red chilli powder
1 teaspoon of salt or as per taste
coriander leaves, chopped
Oil for frying

INSTRUCTIONS

1. Rinse and wash a cup of split black lentils under the running water. Soak 1 cup of split black lentils in 2 cups of water for 2-3 hours.

2. Drain the excess water, if any, and add the soaked lentils in the grinding jar. Add enough water into the jar and grind it into a smooth paste.

3. Transfer the paste into a big bowl and add all the spices and chopped veggies (onion, capsicum, curry leaves, rice flour, ginger, green chillis, cumin seeds, turmeric powder, garam masala, red chilli powder, salt and coriander leaves) in the batter and mix it well.

4. Let the batter rest for 10 minutes.

5. Meanwhile pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil.

6. Take water in a small bowl, wet your hands, place some batter between the palms of your hands and lightly flatten it. Make a whole in the center of the batter to give it a doughnut like shape and gently transfer it in a pan and start frying until it turns golden brown.

7. Place them on a paper napkin to absorb excess oil.

8. Serve these delicious medu vadas with coconut, coriander, and tomato onion chutney and a cup of hot tea!

NOTES

1. Pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil on medium flame for first 5-6 minutes and than gently increase the flame, to the normal deep frying temperature of 350 degrees Fahrenheit (177 C).

2. You can fry atleast 4 medu vadas at a time, but it depends on the size of the pan.

3. You can add a tablespoon of rice flour and chopped veggies in the batter to make your vadas more crunchy and crispy.

4. Add the ingredients just 10 minutes before frying the batter and enjoy your crunchy medu vadas with your favorite chutneys!

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

A quick and simple paneer bhurji to mop with hot phulkas or any bread of your choice!

Paneer bhurji, a simple North Indian breakfast where cottage cheese is scrambled and sautéed with ginger, garlic, onions, tomatoes and spices. It makes a delicious light breakfast when served with hot phulkas, and are great protein rich fillings, for sandwiches, rolls and wraps. This dish is often served in the Dhabas (roadside eateries) with tandoori rotis and naans. For vegan version, you can substitute cottage cheese with tofu. 

You can make cottage cheese at your home or buy it fresh from the market. It's a super delicious side dish and wrap filling recipe! It's neither too spicy, nor too bland. It packs in protein, fibre and healthy fats. It's a simple recipe that gets ready in less than 15 minutes. I got 3 servings out of this recipe. It's a great side dish to make when you're out of fresh vegetables but need something healthy and delicious to eat.

This recipe doesn't call for dozen of spices, it can be made by adding few simple spices. I haven't done much. Just the tempering of ginger, garlic, onions, tomatoes, few spices, and, combining the mixture with scrambled cottage cheese and it's done! Enjoy the dish with hot phulkas or any bread of your choice, or roll the filling into a wrap or make sandwiches.

Give it a try and let me know if you like it! Sorry, I've been MIA for last couple of days. I wasn't well the whole of last week but am better now. Stop by again, as next few weeks are shaping up to be good with few posts on a pipeline!! 
Happy Wednesday Y'all!!! 

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

Serves: 3 People
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Author: The Food Root

INGREDIENTS

200 grams - Cottage cheese (paneer)

2 medium size - Onions, chopped
1 medium size tomato, chopped

2 tablespoon - Olive oil or clarified butter

1/2 inch - ginger, peeled (grated)

4-5 - garlic cloves, finely chopped

2 green chillis, chopped

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder
1 teaspoon - Salt or as per taste

chopped coriander leaves

METHOD

1. Heat olive oil or clarified butter in a non-stick skillet. 

2. Add grated ginger and chopped garlic, stir it, until they are crisp and brown, for about 40-50 seconds on medium flame.

3. Add chopped onions, sauté it, until lightly softened, for about 3-4 minutes on medium flame.

4. Add chopped tomato and stir for 2-3 minutes on medium flame.

5. Next, add chopped green chillis and spices - turmeric powder, red chili powder, coriander powder and salt. Mix it well.

6. Scramble the cottage cheese and add it in the mixture. Stir well to combine. Cover the pan for 2-3 minutes.

7. Remove the pan, and garnish it with chopped coriander leaves. Turn off the stove and transfer the paneer bhurji immediately to a serving bowl.

8. Serve it hot with tandoori roti or any bread of your choice!

NOTES

1. It's a super delicious side dish and wrap filling recipe for sandwiches, wraps, rolls and even paranthas!

2. For vegan version, you can substitute cottage cheese with tofu.

3. You can also add peas and capsicum in the dish but it's totally optional.