Carrot Soup

One of the many things I've done with my kids that I'm proud of is making them love soup! Every day they have a different kind of soup, and they have to have a bowl of vegetable soup before eating dinner. I blitz all my soups because my kids don't like chunky soups, but do go ahead and make it to the consistency that you desire. The other thing which I like about my soups is that they are very low calorie and low fat. Thankfully.

Carrot Soup

3 Carrots, peeled and chopped
1 small Potato, peeled and chopped
1 tsp Butter
1 tsp Sugar
Cilantro Leaves, for garnish (optional)
Pepper and Salt, to taste


Melt the butter in a pan on medium heat. Add the potatoes and carrots and stir fry for 3-4 minutes. Add water (enough to submerge the veggies), cover and cook until veggies are very soft and mushy, about 20 minutes.

Remove from the stove and allow to cool in the pan. Put the soup (the veggies and the water) in a blender and blend until smooth. It should be neither too thin nor too thick. Adjust water accordingly.

Put the soup back on the stove and bring to a simmer. Add salt and pepper to taste. Serve hot. Garnish with cilantro leaves.

Pesto

Pesto has got to be one of the most versatile spreads in the world. And so easy to personalize. Pesto is just a combination of greens/ herbs, nuts and cheese with a wonderful addition of olive oil.

Here is a wonderfully easy recipe for pesto. Feel free to use any combination of greens/ herbs and nuts. Some good ideas are spinach, basil or even sun-dried tomatoes. And any nuts at all. I like to go with a sharper cheese, and hard cheeses seem to give it a nice texture, but feel free to use a creamy cheese (like goat's).

Pesto

2 cups Herbs/ Greens (I used cilantro)

1/2 cup Cheese (I used Parmesan)

1/2 cup Olive Oil (I used extra virgin)

1/3 cup Nuts (I used walnuts)

3 medium garlic cloves, minced

Salt + Pepper, to taste

Pulse the cilantro and nuts in a mixer. Add garlic and pulse. Pour the oil into the mixer in a constant stream while continuing to pulse. Mix in the cheese and pulse until thoroughly combined. Add salt and pepper at the end.

Use the pesto as is. Mix it with some hot, cooked pasta. Spread it on toast. Use it as a base for pizza. Or eat it by the spoon! Some recipes that use pesto from this blog:

Pesto & Garlic Bread, Gnocchi, Pizza, Mushroom Soup and Pesto Toast and Bites of Toast.

Green Rice

This is my first favorite recipe. My mum visited me while I was working in the US and made this for my friends when I had them over for dinner. I loved it because the aroma of the rice completely envelopes the house and its just so wonderful.


Green Rice

4 cups Basmati Rice
4 bunches Coriander Leaves, finely chopped
3 Green Chillies, finely chopped
1/8 cup Coconut
2 Green Bell Pepper, finely chopped
6 Spring Onions, finely chopped (green and white parts)
6 cups Water

Grind the coriander leaves, green chillies and coconut with a teaspoon of water to a chutney consistency. Saute the bell peppers and spring onions until just cooked. Add rice and continue sauteing for a couple of minutes.

Add the chutney and mix thoroughly with the rice and veggies. Add the water. Turn the heat down to low, cover the pan and let the rice cook completely, stirring once in between to mix the chutney with the cooking rice.

Serve hot garnished with a little chopped coriander.

Cilantro Peas

Here's something I make very often - its easy and tasty and is great as a quick fix vegetable for any meal.

Grind together about 2 cups of cilantro leaves, 2-3 green chillies and 2 tsp of cumin seeds. Saute the ground mixture with a little asafetida. When the fresh smell disappears, add 2 cups of cooked peas and mix with the curry, so that the peas are coated.

This also works with mushrooms, potatoes and paneer. But I enjoy the peas the most.

Green Rice

4 cups water -- PLUS 2 tablespoons water
1 cup basmati rice
1 cup fresh cilantro
2 green chillies -- seeded and coarsely chopped
1 1/2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove -- minced
1/2 teaspoon salt

Combine 2 cups water and rice; let stand for 30 minutes. Drain well.

Place 2 tablespoons of water, fresh cilantro, and chillies in a blender or food processor; process until smooth.

Heat oil in a saucepan over medium high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add chilli mixture; sauté 2 minutes.

Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.