Tomato Soup with Coconut Milk

Spring rain might bring April flowers, but it's a serious reason to keep making soup even if winter has lost its grip. This brings the comfort of tomato soup to a whole new level. Subtle flavors that really make it quite scrumptious, and it's quick and easy to prepare!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4









Ingredients:

4 medium tomatoes
13.6 oz. can of coconut milk (lite ok)
1 T. ginger, chopped
1 serrano chile, stem removed, cut in half
1 t. cumin seeds
2 T. butter or ghee
2 t. salt (or to taste)
pinch of sugar
fresh cilantro for garnish

1. Boil tomatoes until skin falls off. Remove tomatoes from water, and remove skins. Put a cup of water and tomatoes into a blender. Blend thoroughly with ginger. Strain tomatoes through a fine sieve.

2. Put tomato mixture into a saucepan. Add coconut milk and blend with the tomatoes.

3. To make the tadaka (seasoning): in a small pan, heat up the butter or ghee, then add cumin seeds. When the seeds start popping, add the chili pepper. Add the tadaka to the tomato mixture. Add the salt and pinch of sugar. Put on medium heat, and stir constantly until it comes to a boil.

4. Serve with chopped cilantro for a garnish.

Onion Pakora

Sometimes deep fried things are too good to resist. This is one of those times where it is impossible deny the palate. The onions get caramelized in the frying process, making this quite delectable and sweet. Even kids will love them! Pakora can have any kind of vegetable and apparently even fruit (banana pakora to come soon!).

Prep time: 40 minutes
Serves: 4 (about 20 pakora)

Ingredients:
1 large onion, cut in half, then thinly sliced
3 t. chili powder
2 t. salt
1/2 t. turmeric
2 t. ground coriander
1 t. ground cumin
pinch of sugar
chopped cilantro
1 c. chickpea flour (available at health food or Indian grocery stores)
1/4 c. white rice flour (available at health food stores)
2 T. water
vegetable oil for frying

1. Put onion in a bowl, and cover with salt. Let sit for half an hour. Then add the rest of the ingredients. Mix well together until the flour completely cakes the onion mixture. It should look like a sticky paste covering the onions.

2. Heat up at least 2" of vegetable oil in a deep fry pan on high heat. Reduce heat to medium high, and drop spoonfuls of the onion mixture into the oil and fry until deep golden brown.

Tandoori Masala (spice mixture)

This is an extremely fragrant mixture of spices that Chhaya created, putting her own spin on Tandoori spicing. This will keep for a long time, and can be used for a myriad of recipes. Including Chicken Tikka.

Prep time: 5 minutes
Cook time: 2 minutes
Total time: 10 minutes

Green cardamom and black cardamom with cloves and peppercorns

Ingredients:

2 T. coriander seeds
2 T. cumin seeds
1 T. fenugreek seeds
1 T. cloves
1 T. black peppercorns
4 green cardamom pods, seeded (discard pods)
4 black cardamom pods, seeded (discard pods)
1 T. ground cinnamon
2 T. ground ginger
1/4 c. paprika
1 t. cayenne

1. Roast all the spices except the ground ones for 2-3 minutes on medium heat in a non-stick pan. Stir constantly. Note: make sure to removed the seeds from the cardamom pods, discarding the pods, and only roasting the seeds.

2. Let cool down for 5-10 minutes.

3. Grind all  the spices together (whole and powdered) in a grinder.
4. Store in a cool, dry place in an air-tight container for up to 8 months to a year.

Chicken Tikka

Please note that this is not Chicken Tikka Masala which has the rich creamy gravy. This is closer to Tandoori chicken, and is marinated overnight.

Prep time: 30 minutes
Cook time: 30 minutes




Ingredients:

1 1/2 lb. boneless skinless chicken, cut into 1-inch cubes
2 (heaping) t. tandoori masala

1/2 t. chile powder (optional to your taste for heat)
1/2 t. turmeric
1 1/2 t. salt
1 1/2 t. fresh ginger, minced
2 cloves garlic, minced
1 c. yogurt
pinch of saffron (optional for color and flavor)
1 lemon, juiced
2 T. olive oil
1 onion, cut thinly lengthwise


1. Heat up olive oil for a couple of minutes (don't let it smoke) over medium heat. Mix with the dry powdered spices (masala, chili powder).
2. Mix the rest of the ingredients (except the onion) together.
3. Marinate overnight.
4. Pre-heat oven to 400º.
5. Put chicken mixture in a pyrex pan (8"x13").
6. Cook for 20-25 minutes. Add the onions on top. Put on broil for 2-3 minutes.

Daal

Daal is one of the main staples of any Indian meal, and is a serious comfort food. On a cold winter's day, just a bowl of daal with some basmati rice will warm you from the inside out. It is a simple dish that is easy to make. Chhaya's daal is definitely some of the tastiest you will find!

Ingredients:

1/2 c. tur daal with 1 c. water
2 T. oil
1 T. mustard seeds
1/4 t. asafoetida powder
1/2 t. turmeric
1/2 t. ginger, finely chopped
1 serrano chili, seeded and chopped
2-3 curry leaves (if you can find fresh at Indian grocer) or you can omit
1 c. water
1 c. chopped tomatoes
1 t. ground coriander
chopped cilantro
lemon juice
salt to taste


1. Cook daal with water in pressure cooker for 10 minutes. If you don't have a pressure cooker, you can put the daal into a covered metal bowl within a covered pot with 2 inches of water for 25 minutes.

2. Make the tadaka or phodani (in Marahti), which is the spicing: cover sauce pan with oil, put mustard seeds and cook until they finish popping. Add asafetida powder, turmeric, ginger, serrano pepper and curry leaves.

3. Add the daal, and another cup of water. Add tomatoes and coriander. Cook for 10 minutes. Add salt to taste.

4. Garnish with chopped cilantro and the juice of half a lemon.

Halwa (Carrot dessert)

Ingredients:
8-10 medium carrots, shredded
1/4 c. unsalted butter
3/4 c. sugar
pinch saffron
1/4 t. ground cardamom
3/4 c. whole milk
3/4 c. half and half
garnish: ground almonds and pistachios (about 1/8 c.)


1. Melt the butter in a stainless steel saucepan. Add carrots and cover on low heat for 7-8 minutes. Stir occasionally.

2. Add sugar and spices and cook for 2 minutes. Incorporate the milk and half and half slowly. Simmer on low until it thickens (about 10 minutes).

3. Sprinkle with the nuts.

Okra - Bhindi

Ok, so okra might not be everyone's favorite vegetable...but after you make this, it might be. Seriously, don't pass go, don't collect $200, just head into your kitchen and whip this up. It's simply delicious!

Ingredients:
1-1/2 lbs. okra, ends chopped, sliced on the diagonal 1/4" thick
1/2 red onion, thinly sliced lengthwise
1 serrano chili, chopped (omit seeds if you want less spicy)
1 T. ginger, grated
1/2 t. turmeric
1 T. ground coriander
1/2 t. ground cumin
1/4 t. garam masala
t. black mustard seeds
salt to taste
pinch of sugar
2 T. oil

1. Heat oil on medium heat, add mustard seeds and cook until they stop popping, then add turmeric and onions. Cook onions until translucent, 2-3 minutes.

2. Add ginger and chilis, then add the okra. Cook for 10 minutes on medium low, stirring occasionally.

3. Add remaining spices and finally add the salt. If you add the salt before, it will get too watery.