Cauliflower & Potato Upkari (Needs correction from Mhave)

Seasoning; oil, mustard seeds, jeera, 1 small green chilli and kadipatha (curry leaves).

1. Heat oil (med-hi), add mustard seeds. When they splutter, switch off the gas.
2. Add hing powder, red chilli powder, haldi powder, dhaniya powder, jeera powder & salt.
3. Add Cauliflower & potato, mix well. Keep on the gas.
4. Add a little water, lower heat, cover with lid & cook around 10-15min.

Italian wedding soup

This is a lovely classic Italian soup, usually served as an appetiser at weddings, hence the name. I first tried this at an Italian restaurant chain, East Side Mario's - it was unlimited, and I couldn't stop eating it! I decided for the sake of my wallet, to recreate it at home, and it is just as tasty. Enjoy!
                                                                                

Ingredients:
(Serves 4)
- 18-20 small-med frozen beef meatballs or homemade (optional)
- Pasta: 1cup acini di pepe (tiny) or 1-2 cups rotini (heartier)
- 3 chicken stock cubes
- 1/2 small onion (fine chop)
- 1 garlic pod (minced)
- 1/2 tsp dried oregano
- 2 cups fresh spinach/escarole (optional)
- Salt

Method:
Meat: (frozen)
1. 300-400g meat/18-20 small-med sized frozen meatballs
2. Brush tray with olive oil & cook in toaster oven/ grill at 400f/200c for 7 min each side
3. Let rest on kitchen roll to absorb excess grease. Chop into small pieces
Pasta & Veg: (cook while meat is in oven)
4. Boil water, salt (1 tbsp), add pasta, bring back to boil & lower to simmer for 12 mins (5)
5. Strain & keep aside.
6. In a pan, heat 1tbsp olive oil, sauté onion until lightly golden, then add garlic.

Broth:
7. Boil 600ltr water & add to large pot. Crush/dissolve stock cubes in bowl and add to pot.
8. Add sautéed veg, spinach/escarole (optional), meat, oregano, salt, pepper & boil 10 mins. Lower to simmer (5) and add pasta until it is evenly heated. Serve!

Leek & Potato Soup

Ingredients: (6-8 servings)

 

- 3 large leeks
- 2 small onions (fine chop)
- 2 cloves garlic (very fine chop)
- 2 med potatoes diced
- 2-2.5 cubes chicken stock (dissolved)
- Salt & pepper to taste
- 1 tbsp Butter
- 1/3- 1/2 cup semi-skimmed (1%) milk

 

Method:

1. Leeks: chop off base (1cm), chop dark green parts off, peel outside layer if too muddy and wash throughly. Cut in half lengthways & fine chop (1/2cm slices). If very muddy, wash all & drain well.

2.  In a large pan (non-stick is good), heat 2-3 tbsp oil & sautée garlic, onion, leeks 8 mins (stir, half cover and don't let burn) Med-high heat (8)

3. Boil 1.5l water. Crush stock cubes in a small bowl, add a little water to dissolve & add to large pot.

4. Add leeks, potatoes, salt & pepper to pot, bring to boil, then lower heat (6).

Simmer 10-20 mins +

5. Add butter (optional) & milk to thicken (whatever % you have)

6. Taste and add more stock/seasoning salt if necessary. Can be enjoyed hot or cold, tastes even better the next day!

Extra options:
Can add bacon substitutes (chicken, turkey, beef) - fry beforehand until soft to garnish
Can also add pasta (tiny acini de pepe or normal rotini twists), grains, wheat puffs.

*Be prepared with a sharp knife for this recipe!! (Shashi's original recipe)

Updates

As you may have noticed, I've been updating the blog layout, editing posts, adding pictures and so on to make everything more uniform & easier to follow. Hopefully you'll enjoy the changes. :)

You can now add existing or new labels to posts, e.g 'appetisers', or 'Shashi' (existing ones will be autosuggested), which will appear under 'Categories' on the right of the page, so you can view recipes by category. I'll keep editing posts until you get the hang of it anyway. :)

Thanks for the recipes so far and please keep them coming!
Love, Payal

Bhindi Fry

Ingredients:
- 250g bhindis (washed, slit & cut lengthwise)
- 1 onion, chopped
- 3 tsp oil
- Mustard seeds
- Methi (Fenugreek) seeds
- Chilli powder
- Salt & Pepper
- Haldi pinch
- Tamarind or Lime Juice (quantity?)



Method:
1. In a kadai heat oil & add mustard seeds, methi seeds & onion. Fry until lightly golden.
2. Add bhindis, salt and cover (time?)
3. When bhindi is half cooked, add chilli pdr, pepper, haldi & cook (without lid)
4. Add tamarind or lime juice & cook,5 mins.