Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.
200 gms Horse Gram
2 Byadgi or Kashmiri chillies broken into bits
15 flakes Garlic crushed
2 tbsps Ghee /clarified butter
1/4 tsp Tamarind paste
Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.
Raw garlic and a generous amount of Pepper adds to the flavour of this Rasam. It can be served as an appetizer, over rice and is a good prophylactic against coughs and colds.
1 tbsp Coriander seeds
1/2 tsp Jeera/Cumin seeds
10 seeds Methi/Fenugreek
25 pepper corns
12 cloves Garlic
A large pinch of Haldi/Turmeric powder
4 dry red chillies
1 tbsp Tamarind paste
1 litre water
2 sprigs Curry leaves
1 tbsp oil
1 tsp Mustard
Chop the tomatoes into tiny pieces and tip them into a litre of water. Crush the garlic well. Add the tamarind paste, crushed garlic, salt and Turmeric powder and allow to boil. Meanwhile, heat a pan. Dry roast the Coriander seeds, cumin seeds, fenugreek and pepper corns for a couple of minutes. Add the dry red chillies and roast for a minute. Powder the spices and tip it into the boiling Rasam. Gently simmer till the flavours get infused. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Drop the seasoning into the Rasam. Switch off. Garnish with finely chopped coriander leaves and cover and keep aside for ten minutes before serving.
There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.
1 tbsp Tamarind paste
1 tsp jaggery
1 tbsp Chilly powder
3 tbsps Ghee/clarified butter
1 tsp Mustard
4 sprigs Curry leaves
A kidney bean size of Hing/asafoetida powdered
1 litre of water.
Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.
This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.
1 ladleful pressure cooked split Pigeon peas
4 glasses water
5 flakes of garlic crushed
Juice of one lemon
2 green chillies chopped fine
2 sprigs mint leaves
2 sprigs curry leaves
1/2 tsp pepper powder
1 tsp Jeera/Cumin seeds
A pinch of Haldi /Turmeric
2 tbsps Ghee/clarified butter
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.
Cream of Tomato Soup is a personal favourite. I prefer mine with a hint of spice, so generally add them when the tomatoes are being cooked. Choose ripe, juicy and thick skinned tomatoes to avoid adding corn flour as a thickening agent. The creamy texture of the soup is a sheer delight. Served with croutons it is a filling yet light meal.
10 ripe, thick skinned variety of tomatoes
1 inch piece of cinnamon
3 tbsps cream
1/2 tsp pepper powder
Chop the tomatoes roughly and pressure cook them along with the cloves and cinnamon. Transfer them to a blender. Tip in the cream and blend it well. Pour the soup into a pan, and add the pepper powder, salt and sugar. Serve hot with croutons.
Tomato Saar is an aromatic preparation which can be served as an appetizer or as a mixer for rice. The basic ingredient that is used here as the name indicates is Tomato. What makes it different is that it can be seasoned in a variety of ways. Each seasoning lends its own unique taste to the Saar. Here I have seasoned it with garlic. You may also try seasoning it with finely chopped onion or a simple one of asafoetida, mustard and curry leaves.
3 medium sized tomatoes
1 litre water
1 tsp tamarind paste
3 tsps sugar
2 tsps Sambhar powder
20 garlic cloves
2 tbsps ghee/ clarified butter
Chop the tomatoes fine. Drop them into the boiling water along with the tamarind paste, salt, sugar and sambhar powder. Cook till soft. Heat ghee and add the lightly crushed garlic cloves to it. Roast to a rich golden brown. Tip the seasoning into the boiling Saar. Boil for a couple of minutes to allow the aroma of the garlic to infuse into the Saar. Switch off. Garnish with coriander leaves and serve hot.
Note : The recipe to the Sambhar-powder can be found under the catagory of Spice powders of this website. You may also use the store bought one too.
This hearty soup is ideal as a meal by itself on a wintery evening. I have used vegetables as the stuffing in the wontons and instead of using a vegetable broth, have used finely chopped vegetables. The recipe for making the wontons is shared under the recipe of Crispy fried Wantons of this Website. The Wontons are not fried nor steamed when being added to the soup. They are added directly to the boiling soup and allowed to cook for a couple of minutes. Served with a dash of white vinegar or soya sauce as per one’s preference.
Equal quantities of the following vegetables :
Spring onion greens
1 tbsp white Vinegar
1 green chilly
1 tbsp corn flour
1 tsp of sugar
Here I chopped half a small carrot and used the same to measure the quantity of the remaining vegetables.
Chop the vegetables very fine and cook along with the noodles, minced green chilly, sugar and salt in a litre of water. When the vegetables are half cooked, drop in the Wontons and cook for a couple of minutes. Remove from flame, add the vinegar and serve sprinkled with spring onion greens.
Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.
A small packet of noodles
Slivers of red, green and yellow bell peppers as per requirement
Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.
I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.
This is one soup which is an all time favourite as I am partial to spicy food. A Chinese soup adapted to cater to the Indian palate, it is hot and sour with that tinge of sweetness to it.
1/4 cabbage shredded
1/2 medium carrot grated
1/4 cup bean sprouts
1/2 Capsicum chopped
1/2 Red bell pepper chopped
1 onion chopped
4 cloves garlic minced
1inch piece ginger grated
1tbsp soy sauce
1tbsp green chilly sauce
1tsp chilly oil
1 cup thick vegetable puree
A pinch of sugar
3 tbsps corn flour
1/2tsp pepper powder
Spring onion greens finely chopped.
4 cups water.
Heat oil. Add the ginger, garlic and onion. Sauté on a high flame for a minute. Add the grated carrot, cabbage and bean sprouts. Toss for a minute. Add the soy sauce, green chilly sauce and toss. Add the Capsicum and red Bell pepper. Toss and add the vegetable puree. Add the sugar, salt, pepper powder and 4 cups of water. Dissolve the corn flour in a little water and add it to the soup. Boil the soup till it thickens. Add the vinegar and coriander leaves. Pour into bowls and drizzle with a little chilly oil and garnish with spring onion greens. Serve immediately.