Cream of Broccoli Soup

Ingredients:

1. Broccoli florets - 2 cups
2. Olive oil or Butter - 1 tbsp.
3. Milk - 2 cups
4. Corn flour - 2 tsp.
5. Onions ( chopped) - 2
6. Garlic - 5-6 pods
7. Salt and pepper powder - to taste

Procedure:

1. In a pan, heat oil/butter. Add the garlic and onions and saute till they turn golden brown.
2. Add broccoli and cook till the raw smell is gone and the broccoli is tender.
3. Add milk and bring to a boil.
4. Cool the above and blend in a mixer till it becomes a thick liquid
5. Boil the bended mixture once again.
6. Make a thin paste out of the corn flour and add to the boiling soup to thicken it.
7. Add salt and pepper to taste. Serve hot with garlic bread. While serving, you might want to garnish the soup with croutons or grated cheese or finely chopped coriander.

Khichuri

Ingredients:

1. Rice - 1 cup
2. Moong dal - 1 cup
3. Potatoes - 1 or 2 cut into big cubes
4. Cauliflower florets - 1/2 cup
5. Peas - 1/2 cup
6. Tomatoes - 1 chopped finely
7. Green chillies (slit length-wise)- 3-4
8. Ghee - 3 tsp
9. Bay leaf - 1 or 2
10. Cloves and Cinnamon powder - 1/4 tsp.
11. Salt to taste
Turmeric powder - 1/2 tsp.
Pach Phoron http://en.wikipedia.org/wiki/Panch_phoron - 1 tsp.

Procedure:

1. Dry roast the rice and dal till you get the aroma.
2. In a big vessel, heat ghee and temper with pach phoron ( or simply jeera).
3. Add green chillies, bay leaf, clove-cinnamon powder.
4. Add all the vegetables and fry lightly for a minute.
5. Add the roasted rice and dal.
6. Add 5-6 cups of boiling water to this and add the turmeric powder.
7. Cover with lid and cook on low flame till the rice and dal are cooked. Stir occasionally to avoid burning at the bottom of the pan.
8. When almost cooked, add salt and one or two more cups of water and stir.
9. Cook in open vessel further till the excessive water evaporates annd the khichuri is completely cooked.

Recipe inspiration and Pach Phoron - Courtesy RumaLo

Teppanyaki

Ref : http://en.wikipedia.org/wiki/Teppanyaki

Now that you have seen the Wiki, let me put in my disclaimer :

This recipe is not what you read about, but a loosely similar improvised version of the same done at the Terminal Food Court in Infy.

So if you liked the Terminal Tappenyaki (and are missing it sorely, like me), here's the recipe:

Ingredients:

1. 1/2 kg Assorted Vegetables - Aloo (peeled and cut like finger chips), Capsicum ( cut like Aloo) , Beans ( same length as Aloo, cut into halves length-wise) , Carrots ( cut like Aloo) , Bhindi ( Cut diagonally the same length as Aloo), Gobhi ( cut into florets), and if you like them, Karela, Kundri, Beetroot (ugh!)
2. 2 onions, chopped length-wise
3. Everest Pav Bhaji masala ( don't ask me how this idea struck me) - 2 tsp.
4. Chaat masala - 1/4 tsp.
5. Chilli powder - 1/2 tsp.
6. Salt - to taste
7. Oil - a little more than usual :-(  - Around 2 tbsp.? Maybe.

Procedure:

1. Microwave all the vegetables for around 4 minutes on high. They should be half-cooked.
2. In a big tawa ( or kadai) , heat oil and fry the onions till golden brown.
3. Add the half-cooked veggies and toss well. Make sure the vegetable pieces are all oil-coated so that they dont get mashed or get stuck to each other.
4. Add all the masalas and stir fry. It shouldn't take more than 2-3 minutes to get cooked with all that oil.
5. Serve hot with phulkas.

Try adding other masalas like jeera powder, dhania powder, amchur powder etc. and let me know if they taste better.

Vegetable Pulao

Ingredients:

1. Rice - 1 cup ( washed and soaked for 15-20 minutes)
2. Assorted vegetables - 2 cups ( Beans, Carrots, Potato, Peas, Cauliflower etc. diced/chopped into small pieces (not the peas of course))
3. Ginger - 1 inch piece (crushed)
4. Garlic - 6-8 pods (crushed)
5. Onions - 2 or 3 (chopped length-wise)
6. Cloves - 2 or 3 (powdered)
7. Cinnamon - 1/2 inch piece (powdered)
8. Bay leaf - 1 or 2
9. Green chillies - 2 or 3
10. Cumin seeds - 1 tsp.
11. Oil - 2-3 tbsp.
12. Ghee - 1 tsp.

Procedure:

1. Heat oil  and ghee in a pressure cooker, season with cumin seeds.
2. Add the crushed ginger-garlic, bay leaf and saute for a few seconds. Add green chillies and onions and fry for 2 minutes till the onions turn translucent.
3. Add the clove and cinnamon powder.
4. Add the chopped vegetables and saute for 3-4 minutes.
5. Add rice to this and stir well.
6. Add water ( Add around 2 cups of water for one cup of rice. It depends on the kind of rice. If you normally add 2 cups per cup of rice, add slightly less in the pulao, since the vegetables leave out some water too.). Stir well.
7. Pressure cook for 2-3 whistles. Do not overcook.
8. Serve with Raita.

Sambhar

Finally blogging my Sambhar recipe. For all my friends who want to make Sambhar the Iyer way....

Ingredients:

For the Sambhar:

1. Tamarind - Enough to make a thick extract of half a cup. (Soak tamarind in warm water and extract the pulp by squeezing it. Throw away the fibre/skin which remains. )
2. Toor Dal - cooked and mashed - 1 cup ( 1/2 cup of dry Toor Dal will yield this)
3. Veggie of your choice - as much as you want ( typically this could be 3 radishes sliced or 3 drumsticks cut into pieces of 2-3 inches length or 10 lady's fingers chopped into 1 inch pieces or 3 -4 onions slit into long pieces or 2-3 brinjals or potates cut into wedges etc. You get it, right?)
4. Rock Salt - 1 tsp. or as per taste
5. Oil - 2-3 tsp. ( depending on the veggies to be cooked)

For the masala:

1. Red chillies - 3-4 or more if you want the Sambhar spicy.
2. Dhania seeds - a handful
3. Chana Dal - a handful
4. Solid Asafoetida - 1/2 inch piece
5. Curry leaves - 1 sprig (optional)
6. Grated coconut - a handful
7. Oil - 1 tsp.

Procedure:

1. In a kadai, heat 1 tsp. of oil and on low flame, roast the Chana Dal. Add the asafoetida piece. After a minue (when the Chana Dal is half roasted) , add the dhania seeds, red chillies and roast for a minute. The Dal should turn slightly reddish and Dhania should start giving out the aroma. Switch off the stove and add the curry leaves. Grind these together in a mixie with grated coconut and a little water to get a paste. This is the masala.
2. In a vessel, heat 2-3 tsp. of oil . Season with mustard and chopped curry leaves. Add the veggie of your choice and cook till the veggie becomes tender/half-cooked.
3. Add the tamarind pulp and boil. Let the veggies cook in the tamarind water. Add more water if required.Add the ground masala paste and rock salt.
4. When it boils, add the mashed dal and boil further. Switch off the flame after 5 minutes.
5. Serve with hot rice.

For a more authentic flavor, use gingelly oil.

Dill Dal

Ingredients:

1. Dill leaves ( Sabbassige soppu) ( cleaned, chopped finely) - 1 cup
2. Toor Dal - 3/4 cup.
3. Onions - 2 medium sized
4. Turmeric powder - 1/4 tsp.
5. Salt - as per taste
6. Jeera - 1 tsp.
7. Oil/Ghee - 1 tbsp.

Procedure:

1. Cook Toor Dal in a pressure cooker and mash it.
2. Heat oi/ghee in a kadai, season with jeera and add onions. Fry till onions turn translucent.
3. Add the dill leaves and saute for two minutes on low flame.
4. Add the mashed Toor Dal , turmeric powder and salt.Add water if required.
5. Cook till the dal starts boiling and remove from flame.
6. Serve with rice.

Green Moong Dal

Ingredients:

1. Green Moong - 1 cup, soaked for 5-6 hours.
2. Garlic - 5-6 pods, sliced,
3. Onion - 2 medium sized, chopped finely.
4. Green chillies - 2 slit lengthwise.
5. Jeera - 1 tsp.
6. Mustard - 1 tsp.
7. Turmeric powder - 1/4 tsp.
8. Salt - as per taste
9. Coriander leaves - for garnishing
10. Oil - 1 tbsp.

Procedure:

1. Cook soaked green moong in a pressure cooker till it is slightly over-cooked. Do not drain the water.
2. Heat oil in a kadai and season with mustard and jeera.
3. Add the green chillies, chopped onion and garlic and fry lightly.
4. Add the boiled green moong ( along with the water), turmeric powder and mash well till it looks like a homogeneuous gravy. Add salt.
5. When it starts boiling, add coriander leaves and remove from flame.
6. Serve with rotis or rice.