Vegetarian's food

Vegetables

Cauliflower & Potato curry

(Alu Gobi)

Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.

Ingredients:

1 lb. cauliflower florets

2 onions chopped fine

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves.

Cauliflower & Mashed Potato Curry

The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple

recipe.

Ingredients:

1 lb. cauliflower florets

1 tsp. ginger paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin seeds

1 potato, cooked and mashed

1 tsp. salt or to taste

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for

a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and

salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.

Cabbage, Carrots & Potatoes
Strictly speaking, this is not a curry, but can be served as the main course nevertheless.
Ingredients:

1 lb. cabbage, shredded
1/2 lb. cooked potatoes, peeled and cubed
1/2 lb. carrots, shredded
1 tsp. mustard seeds
1 tsp. ground mustard
1 tsp. chilli powder
1 tsp. lemon juice
1 tsp. salt or to taste
2 tbsp. oil
Cilantro/coriander leaves
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.

Mixed Vegetable Curry
Ingredients:

6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.


Mushroom Curry
I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in
the supermarkets.

Ingredients:
1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and
garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the
mushrooms and potatoes, season with salt and cook for another five minutes until done.


Chickpea Curry
(Chole Masale)
Curried chickpeas have been going strong for years.
Ingredients:

1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the
potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with
cilantro/coriander leaves.

Eggplant
(Baigan Bharta)

Ingredients:

1 lb. eggplant, cooked in the microwave
or the oven, peeled and mashed
1 tbsp. oil
1 large onion, chopped fine
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.
Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and
cilantro/coriander. Season with salt and serve hot.

Paneer
(Cottage Cheese curry)
Ingredients:

1 lb. cottage cheese
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five
minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before
serving.
High, Medium or Low heat?
Please note that:
Vegetables tend to lose crispness and may burn on high heat.
Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the
bottom of the vessel.
To be on the safe side, cook vegetables on medium low heat.
For optimum taste, use low heat, though the process is time consuming.

The Greens
Chickpea & Spinach Curry
(Chana Saag)
Spinach is a popular ingredient used as a base for the curry.
Ingredients:

1 lb. canned chickpeas
1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach
paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.

Potato & Spinach Curry
(Alu Saag)
Ingredients:

1 lb. chopped spinach
1 lb. potatoes, cooked and cubed
2 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during
cooking.

Mustard Greens
(Sarson ka Saag)
Ingredients:

1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 lb. chopped mustard greens
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm
water.

Okra Curry
(Masala Bhindi)
Okra is one of the commoner vegetables used all over India; it has a place in most regional
cuisine's.
Ingredients:
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed

2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders and tomato for five minutes on medium low heat. Add potato,
okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.

Okra & Mustard:
(Shorshe Dharosh)
Originally a Bengali dish, I have used ingredients easily available in the West. This is one of
those recipes that can be ready in a few minutes and still taste great.
Ingredients:

1 lb. whole okra.
1 tbsp. mustard powder, made into a paste
with equal amounts of water
(this is the recommended
amount, but feel free to use more paste if
you're fond of mustard).
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. mustard seeds
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute,
followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders
and salt, and cook on medium low heat for ten to fifteen minutes.

Peas & Potato Curry
Popularly known as "Alu Matar", this one's a vegetarian veteran.
Ingredients:

1 lb. shelled green peas
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Peppers & Potato Curry
(Shimla mirch ki sabzi)
Ingredients:

1 lb. green bell peppers, sliced fine
1 onion, pureed
1 tomato, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic,
together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers,
turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Green Beans & Potato Curry
Ingredients:

1 lb. French style cut green beans
1 onion, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Cottage Cheese & Peas
(Paneer Matar)
Ingredients:

1 lb. shelled green peas
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Cottage Cheese & Spinach
(Palak Paneer)
Ingredients:

1 lb. chopped spinach
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 large tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour.

The Potato
Potato Curry
(Alu ki Sabzi)
From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often
deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to
be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as
potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into
a fine art that has withstood the test of time.
Ingredients:

3 large boiled potatoes, two cubed and the other mashed
1 tsp. cumin
a pinch of asafetida (optional)
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. rock salt
1/2 tsp. ground pepper
1 tbsp. oil
3 green chillies

Chopped cilantro/coriander
Method:
Heat oil in a frying pan (or skillet) and fry the cumin, asafetida, ginger and garlic for a minute.
Add potatoes, turmeric, chilli powder, salt and pepper and a cup of lukewarm water. Simmer for
a couple of minutes, and garnish with green chillies and chopped cilantro/coriander.

Potato Tomato Curry
(Alu Tamatar)
I came across this easy recipe, that utilizes the minimum of spices to yield a delicious curry.
Ingredients:

1/2 lbs. potatoes, peeled, cooked and cubed
1/2 lbs. tomatoes, cubed
1 tsp. ginger paste
1 tsp. coriander powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder
for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until
done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with
cilantro/coriander.

Potatoes & Tomatoes
(Alu Tamatar)
This is a variation of the above combination- if you don't have coriander powder at home, or
wish to avoid the same, here's a variation that is lighter in terms of spices.
Ingredients:
1/2 lbs. cooked potato cubes. Use either peeled or un-peeled potatoes according to your
preference.
1/2 lbs. tomatoes, diced
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.
Note: The above combination of potatoes and spices can be used to stuff pitas/pocket
breads/parathas.
I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I
get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the
mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close
approximation of the traditional "alu-paratha".
Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon
of butter so that you have a sumptuous meal ready in minutes!
To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four
minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into
cubes and add to boiling water until done), according to your preference. In the meantime, chop
the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking,
and the whole process shouldn't last for more than half an hour.
Fried Potatoes

(Alu Bhaji)
Ingredients:

1 lb. shoestring potatoes/shredded potatoes
Oil for deep frying
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.
A Variation:
To avoid deep frying, there is an alternative method.
Ingredients:
1 lb. pre-cooked cubed potatoes
1 tbsp. oil
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.
Potato Cutlet

(Alu Tikka)
Ingredients:

2 cups mashed potatoes
1 small onion, chopped
Chopped cilantro/coriander
2 tbsp. butter
Salt and Pepper
Method:
Mix the mashed potatoes with half the butter, onion, salt, pepper and cilantro/coriander. Shape
into round flat cutlets and fry on medium low heat in the remaining butter, five minutes on either
side. Serve hot immediately with tomato sauce, optionally between toasted hamburger buns.
Mashed Potatoes
(Alu Bhate)
The pungent flavor of mustard oil makes all the difference:
Ingredients:
2 cups mashed potatoes
1 small onion, chopped
1 tbsp. mustard oil
Salt
1 roasted red chilli, powdered
Method:
Mix the mashed potatoes with mustard oil, onions, salt, and red chilli. Serve hot immediately.
30 minute Indian Cuisine

Indian Chicken Curry

The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique
flavor to this favorite.

Ingredients:
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander
powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for half an hour, keeping the saucepan covered with a lid.

Chicken & Spinach Curry
Ingredients:

1 lb. boneless chicken, cut into thin strips
10 oz. (approximately two cups) spinach puree
2 onions pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
1 tbsp. oil

Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and
coriander powders and spinach puree for five minutes on medium low heat. Add tomato,
chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and
cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

Butter Chicken
What would you order from the menu chart of an Indian restaurant? One of the most popular
non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.
Ingredients:

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste

Method:
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on
medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree,
sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an
hour, keeping the saucepan covered with a lid. Add butter before serving.

"Kheema"(minced meat) Curry
Cooked with minced meat or ground chicken or ground turkey and potatoes, this dish can be
combined with green peas, too.
Ingredients:

1 lb. minced meat/ground chicken/ground turkey
1 cup green peas, optional
2 onions pureed
1 tomato, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1/2 cup sour cream
1 potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onions, tomato puree, ginger and garlic, together
with cumin and coriander powders and cilantro/coriander leaves for ten minutes on a low flame.
Add potato, minced meat/ground chicken/ground turkey, green peas if desired, turmeric and
chilli powders, sour cream and salt together with a cup of lukewarm water and cook on medium
low heat for half an hour.

Fried Chicken
Ingredients:

2 lb. chicken thighs/drumsticks
1 tsp. onion powder
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. chilli powder
Salt and pepper to taste
2 tbsp. oil

Method:
Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for
a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both
sides and serve hot.

Lentils (Dhals)

Lentils are consumed by the poor and rich alike in India. They are part of the staple diet, consumed both by the rice eating East and South, as well as the wheat eating North Indians. This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any Western supermarket. It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the latter method will take much longer, in such a situation I cook on low heat for a couple of hours - to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached when the lentils attain a soupy consistency. As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The rest of the spices can be added as and when required.

Masoor Dhal & Onions (Mushoor dhal pyaj phoron diye) Masoor dhal is to be identified by it's orange color and circular shape.

Ingredients:

2/3rd cup masoor dhal

1 tbsp. oil

1 large onion, sliced

1 tsp. turmeric powder

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. 

Simple Moong Dhal

Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms.

Ingredients:

2/3rd cup yellow moong dhal

1 tsp. cumin seeds

1 tsp. turmeric powder

Chopped coriander/cilantro

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with chopped coriander/cilantro.

Moong Dhal Fry

The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives the dhal a tart flavor.

Ingredients:

2/3rd cup yellow moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin seeds

1 tsp. turmeric powder

Chopped coriander/cilantro

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after turning off the heat.

Moong Dhal & Spinach

Ingredients:

2/3rd cup yellow moong dhal

10 oz. chopped spinach ( approximately 250 gm.)

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

1 tsp. lemon juice

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

Green Moong Dhal

This variety is easy to spot, because of it's prominent deep green color.

Ingredients:

2/3rd cup green moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

2 tsp. salt or to taste

Method:

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.

Indian Cuisine

The Curry & Spice

The Indian curry is amazing in range and versatility, embracing the majority of seasonal vegetables in addition to mutton, chicken, fish, seafood and eggs. The curries are cooked over an open flame, with liberal doses of spices in vegetable oil. Traditional accompaniments are rice, either plain boiled or fried; and a variety of flat breads chapattis, rotis and naans - made fresh from wheat or flour dough, and served hot. To offset the richness of the traditional curry, a side plate of salad consisting of sliced tomatoes, cucumber, onions and lemons lends a pleasing contrast. Try a bite of fresh tomato after a mouthful of hot curry, and the reason will be obvious. "Dahi" or yogurt or curds also provide the perfect foil. Along with grated cucumber and onions,

chilli powder and cilantro/coriander, the mixture is known as a "raita" and is an indispensable

part of the vegetarian meal.

SPICE CULTURE

The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance between their different flavors. Spices give Indian cuisine it's character. However excessive use can be counter productive, and I have seen both Indians and Westerners forced to be wary of spices and oily fare, with good reasons. The good news is that there are several dishes that use the minimum of either, and the bad news is that they are seldom to be found in any Indian restaurant. I have tried to include as many of these "light" dishes as possible. Most Indian dishes call for several different spices. Do not assume that they are difficult to obtain and that a visit the Indian grocery store with a long shopping list is mandatory before the actual task of preparing a meal. Most are to be found in Western supermarkets, and only a couple are confined to the Indian grocery stores.

Check the following list, if you plan an Indian culinary adventure.

The essentials:

Ginger paste or minced ginger

Garlic paste or garlic powder or minced garlic (fresh garlic minced fine is better still)

Tomato paste or puree ( raw tomatoes are better still)

Onions chopped or pureed or powdered

Cumin seeds and powder

Coriander powder

Turmeric powder

Chilli powder

Mustard seeds and powder (to be used only for those dishes that require mustard).

The ginger, garlic, onions and tomatoes are readily found in any Western supermarket, as are the cumin and mustard seeds, mustard and chilli powders. For the turmeric and coriander powders, you will have to visit the Indian store. Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a garnish. After trial and error, I've found that whole cilantro, including the leaves and stems, chopped very fine is a powerful flavoring agent if added during the cooking process in addition to being a colorful garnish if added at the end.

Optional:

Cinnamon

Cardamom

Cloves

(None of the above should be difficult to find in any grocery store, Western or Oriental).

Garam masala powder Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a powdered version that will be sold only in Indian grocery stores. Garam masala is a potent mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from the standard supermarket, to be on the safe side. Regional cuisine's may require a few additional ingredients.

Vegetable Markeeting at night

Siliguri is a wonderful place for vegetable marketing. It is always fun I and my wife go for marketing ever Friday evening, actually it starts from  4 pm. people comes from every corner to buy Cheap vegetables here. We get all kinds of fresh veg, fish and meat. This market is a heaven not only for human but also for cows and ox. You have to be very careful with this animals they go here and there in search of food, Azadpur is the largest wholesale vegetable market in all of Asia. It spans 80 acres in North Delhi, and receives over 700 truckloads of produce every day.

If properly used, the law can be your most effective weapon against animal exploitation. India has one of the most comprehensive set of animal protection laws in the world. There are detailed codes of conduct governing our use and treatment of both domestic and wild animals. In fact, India is unique in that animal welfare is enshrined in our constitution and every citizen is required to show compassion to all living beings. Unfortunately, in spite of the importance accorded to animal protection by our founding fathers, animal protection laws have remained mere pieces of paper. Few are even aware of the existence of these laws, leave alone how to use them. However with the animal welfare movement gaining momentum, numerous cases are now being brought and fought in court. In order to successfully challenge cruelty, it is useful to know the law as it applies to animals.

The English word tomato comes from the Spanish word, tomate, derived Nahuatl (Aztec language) word, tomatl. It first appeared in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red. The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century. Most likely the first variety to reach Europe was yellow in color, since in Spain and Italy they were known as pomi d'oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America. 

 Common onions are normally available in three colors  yellow, red, and white. Yellow onions, also called brown onions, are full-flavored and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavor  The red onion is a good choice for fresh use when its color livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden color when cooked and a particularly sweet flavor when sauteed.

Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavoring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base.

Beauty products are now widely available from dedicated internet-only retailers, who have more recently been joined online by established outlets, including the major department stores and traditional bricks and mortar beauty retailers. Although modern make-up has been traditionally used mainly by women, an increasing number of males are gradually using cosmetics usually associated to women to enhance or cover their own facial features. Concealer is commonly used by cosmetic-conscious men. Cosmetics brands release cosmetic products especially tailored for men, and men are increasingly using such products.The manufacture of cosmetics is currently dominated by a small number of multinational corporations that originated in the early 20th century, but the distribution and sale of cosmetics is spread among a wide range of different businesses. The cosmetic industry worldwide seems to be continuously developing, now more than ever with the advent of the Internet companies. Many famous companies sell their cosmetic products online also in countries in which they do not have representatives.

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuff. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Caramelized balsamic–red onion soup with cheese-topped croutons

Try this sweeter, simpler take on traditional French onion soup, topped with toasted cheese croutons. You can use any kind of mustard—Dijon, spicy brown, or even plain old yellow. Make the croutons while the soup is simmering, so everything can be ready at about the same time.

Make this vegan by omitting the butter and leaving the cheese off the croutons.

¼ cup olive oil

1 tablespoon butter (optional)

6 large red onions (4 to 5 pounds), thinly sliced

2 teaspoons salt

¼ cup balsamic vinegar

2 tablespoons soy sauce

2 tablespoons prepared mustard

6 cups water

1/8 teaspoon freshly ground black pepper

Cheese-Topped Croutons (recipe follows)

1. Place a soup pot or a Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Toss in the butter, if desired, and swirl until it melts into the oil.

2. Stir in the onions and salt, and reduce the heat to medium-low. Cook, stirring occasionally (and more often as the onions darken), for about 30 minutes, or until the onions become deep golden brown and very soft.

3. Add the vinegar, soy sauce, and mustard, and cook, stirring occasionally, for 5 minutes longer.

4. Pour in the water and bring to a boil. Then turn the heat all the way down to the lowest possible setting, partially cover, and simmer gently for 15 minutes.

5. Season with black pepper, then ladle the soup into bowls. Top each steaming bowlful with a crouton, and serve right away.

GET CREATIVE

A good salad partner for this soup is Original-ish Waldorf Salad (Chapter 2: Salads). Use scissors to snip some fresh chives on top of each serving. Use the croutons to top other kinds of soup, too. They’re particularly good with the Roasted Butternut Squash and Apple Soup

(Chapter 1: Soups).

Put some extra grated Swiss cheese at the bottom of each soup bowl, then ladle in the soup and top with a crouton. cheese-topped croutons Makes 6 large croutons You can make these with any kind of Swiss cheese, but the flavor will be much better if you use one of the higher-end ones, like Gruyère or Emmentaler. (And if you don’t have any of these cheeses handy, you can use bleu cheese, or any grating cheese with assertive flavor.) This works well with day-old bread, so it’s a great way to use up what’s left of a baguette.

Six ½-inch-thick slices French bread baguette, cut on the diagonal ¾ cup (packed) grated Swiss cheese

1. Preheat the oven or a toaster oven to 350°F. Line a baking tray with foil.

2. Arrange the bread slices on the prepared tray. Place the tray in the center of the oven and bake for about 5 minutes, or until the bread is lightly toasted. (Keep an eye on it, so it doesn’t burn.)

3. Remove the tray from the oven, and change the setting to “broil.” Divide the grated cheese evenly among the tops of the toasts. Then place the tray under the broiler for about 3 minutes, or until the cheese melts and is just beginning to turn brown. (Again, pay close attention.) Remove the tray from the broiler and set it aside until you’re ready to serve the soup. creamy tomato-basil soup with parmesan fricos Makes 4 servings Imagine the flavor of grilled cheese and tomato soup—all in a single bowl. This super-easy soup is all about tomato flavor. And the fun little Parmesan Fricos add a cheesy crunch that takes the whole thing over the top. Some canned tomatoes are saltier than others, so start by adding the ½ teaspoon salt, then taste the soup and see if you think it needs more. Make sure you have prepared some Roasted Garlic Paste ahead of time.

Make this vegan by using plain soy milk instead of the regular milk and skipping the fricos.

One 28-ounce can crushed tomatoes

2 tablespoons Roasted Garlic Paste (Chapter 1: Soups)

15 to 20 large basil leaves, roughly torn

1½ cups milk

½ teaspoon salt (or more, to taste)

Freshly ground black pepper

Parmesan Fricos (recipe follows)

1. Combine the tomatoes, garlic paste, basil, and milk in a soup pot or a Dutch oven, and place it over medium-high heat. Bring to a boil, and then immediately turn the heat to low and let the soup simmer for 10 minutes. Turn off the heat and let the soup cool for a few minutes.

2. Use a blender or immersion blender (see Chapter 1: Soups) to purée the soup until it is smooth.

3. Heat the soup gently over medium heat, stirring occasionally, until it is hot but not boiling.

4. Season with the salt and black pepper to taste. Serve with Parmesan Fricos on the side.

GET YOUR FRICO ON

Once you master the simple technique of frico-making, you’ll find all kinds of uses for them. They’re great with soups, they’re a nice alternative to chips, and you can serve them with olives and salami and call it an antipasto platter. They also make a perfect garnish for Caesar Salad (Chapter

2: Salads) in addition to, or in place of, the traditional croutons. To make them, you’ll need the kind of grated Parmesan that’s shredded, not powdered. You can buy it pre-grated or make your own from a piece of cheese, using the medium holes of a grater. If you’re DIY-inclined, you might enjoy playing with different frico sizes and shapes. You can make them huge, or shape them by draping them inside cups, around a rolling pin, or whatever else you think of, as soon as they come out of the pan. As they cool, they’ll keep that shape, and then you can fill them with a little salad or just use them as an extra-cool garnish.

parmesan fricos 

Makes 14 to 16 fricos

1 cup Parmesan cheese, shredded

1. Set a large skillet over medium heat. Drop 1-tablespoon heaps of Parmesan directly in the pan, and working fairly quickly, use the back of a spoon to spread each heap into a round of cheese about 3½ inches in diameter. (They should look lacy, with a bit of the pan showing through between the shreds.) Make sure to leave a little space in between fricos, so you’ll have room to get in there with your spatula.

2. Cook for 4 to 5 minutes, or until the underside is golden and stays stiff when prodded. When the top surface of the cheese goes from melty to somewhat dry looking, the fricos are ready to flip. Use a thin-bladed metal spatula to turn them over gently, and cook on the second side for about 2 minutes, or until golden and crisp all over. Transfer to a rack or platter to cool and finish crisping.

GET CREATIVE

Drizzle some high-quality olive oil onto each serving. If you like your tomato soup a little on the sweet side, add 1 to 2 teaspoons honey or brown sugar before the final simmer. Garnish with additional minced fresh basil. This soup pairs well with Caesar Salad (Chapter 2: Salads).

Homemade Chicken Noodle Soup

Canned chicken noodle soup is about to become a thing of your past. This straightforward version is all about making (and keeping) it real: big chunks of chicken, wide noodles, plenty of carrots and celery. For the broth, go for the kind sold in boxes, and choose a good-quality brand, preferably organic. To make this soup even easier, you can replace the chicken breasts with some leftover rotisserie chicken or other cooked

chicken meat. Just shred enough to make about 2 cups and add it to the soup along with the noodles.

2 tablespoons olive oil

1 medium red or yellow onion, minced

¼ teaspoon salt

2 medium carrots, sliced ¼-inch thick

2 stalks celery, sliced ¼-inch thick

8 cups (2 quarts) chicken broth

2 medium boneless, skinless chicken breasts

¼ pound wide egg noodles

Freshly ground black pepper

A handful of chopped flat-leaf parsley

1. Place a soup pot or a Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and salt, and cook, stirring occasionally, for about 5 minutes, or until the onion softens.

2. Add the carrots and celery and continue cooking, stirring occasionally, for another 5 minutes.

3. Pour in the broth and bring to a boil. Add the chicken breasts and turn the heat all the way down to the lowest possible setting. Cover and simmer gently for 8 to 10 minutes, or until the chicken is no longer pink in the center. (You can check by cutting into the meat with a sharp knife.) Use a slotted spoon or tongs to remove the chicken from the broth. Put it on a plate and let it rest for about 5 minutes, or until it is cool enough to handle comfortably.

4. Meanwhile, using a large spoon, skim off and discard any foamy residue that might have shown up on the surface of the soup. Bring the soup back to a gentle boil over high heat, and add the noodles, stirring to keep them from sticking together. Cook for 5 to 8 minutes, or until the noodles are tender.

5. While the noodles are cooking, shred the chicken (use two forks, a small knife, or your fingers) into bite-sized pieces.

6. When the noodles are tender, add the shredded chicken to the soup and season to taste with a few grinds of black pepper. Serve hot, topped with a sprinkling of parsley.

GET CREATIVE

For a nostalgia-laced simple dinner, pair this soup with a green salad dressed with Homemade Ranch Dressing (Chapter 2: Salads), and garnish the salad with very sweet cherry tomatoes.

Squeeze some fresh lime juice into the soup just before serving, or serve with wedges of lime on the side for people to add at the table. To take the soup in a Latin direction, in addition to adding lime juice, you can garnish each serving with chopped cilantro plus some crispy tortilla strips (or crumbled tortilla chips) and a dollop of your favorite salsa. Love matzo ball soup? Buy a package of matzo meal, follow the directions for making matzo balls (you can even make them a day or two ahead of time), and add them to the soup instead of the noodles.

Soups Heaven

HOMEMADE CHICKEN NOODLE SOUP

CARAMELIZED BALSAMIC–RED ONION SOUP WITH CHEESE-TOPPED CROUTONS

CREAMY TOMATO-BASIL SOUP WITH PARMESAN FRICOS

CUBAN BLACK BEAN SOUP

CORN CHOWDER

WHITE CHEDDAR MASHED POTATO SOUP

HOT AND SOUR SOUP WITH FRESH SHIITAKE MUSHROOMS

CREAM OF SPINACH AND BROCCOLI SOUP

NORTH AFRICAN RED LENTIL SOUP

ROASTED BUTTERNUT SQUASH AND APPLE SOUP

The How of Soup

If you want to master the art of making a good home-cooked meal for yourself and the people in your life, soup is a perfect place to start. Soup fills your home with the welcoming smell of good things simmering, and in most cases it practically cooks itself, once you do a bit of initial ingredient prep. Why not just open a can? Well, when you’re pressed for time, there’s nothing wrong with that. But a little time making soup from scratch is a great investment that beats canned soup hands down.

Why?

• It’s tastier because you’re in control of the ingredients and the seasonings, and you can choose what’s fresh and in season for the raw materials. 
• It’s cheaper, especially when you consider that a big pot of soup can last for several meals or feed a crowd. 
• It’s likely to be healthier, because the ingredients are freshly prepared and less chemically “enhanced.” 
• It generally freezes and reheats well. 
• It’s filling and soul-satisfying. 
• And, best of all, it’s something wonderful you can take pride in having created—often from next to nothing. 

Soup is, generally speaking, ingredients simmered with water or broth—sometimes puréed, sometimes not—served hot (or sometimes cold). It’s about that simple. So, if you have a large heavy pot, a ladle, and something to purée with, even the tiniest apartment can be home to a great soup kitchen.

READ BEFORE YOU LEAP

There’s no single way to make soup, and some recipes involve a little more advance preparation than others. That’s why it’s important to read through any recipe in this chapter (and really, any recipe at all) before you start cooking—and especially before you decide to make it for the first time. That way, you’ll be able to gauge the timing, check what ingredients you need, and decide if this is one for tonight or something to try next weekend.

PURÉEING SOUP

Many soups are made by cooking ingredients like potatoes or vegetables in broth or water until they’re soft, and then puréeing them to achieve a thick, smooth consistency. A regular stand blender works well for the purpose, but an immersion blender is even better. Whichever way you go,

before you purée any soup, let it cool down a bit so you don’t get burned if any accidentally spills or splashes. Blender Ladle some of the soup into the blender, filling it no more than two-thirds full so the steam doesn’t blow the lid off when you turn on the motor. Put the lid on the blender, and then fold a kitchen towel in half and drape it over the lid (another very helpful safety measure to keep hot soup from splattering you). Put one hand on the towel and hold the lid down firmly before you turn on the motor. With the other hand, turn the blender on, setting it to its lowest speed (cranking it to “high” right away will probably pop the lid). Then increase the speed gradually to the highest setting. After a few seconds, turn off the blender and check to see if you’ve reached the consistency you’re looking for. If you want a chunky soup, it’s usually best to purée some of the soup completely and then combine that with the remaining unblended soup. (You can also simply purée all of the soup, “pulsing” the motor on and off a few times so the soup doesn’t get completely liquefied.) Because you’re puréeing in batches, you’ll need a large container, bowl, or a second soup pot to hold the blended soup as you work. When you’re done, pour everything back into the original cooking pot to reheat the soup; or for cold soups or ones you’re making in advance, let the soup cool in the container and then cover it and chill it in the refrigerator. Immersion blender Immersion blenders (also known as stick blenders) are among a handful of game-changing kitchen tools. So if you’re liking the idea of making soup a more regular part of your life, I highly recommend you rush out and buy one. They’re not that expensive, and they have several advantages over a conventional blender: There’s no second bowl or pot to dirty up, because the puréeing happens right in the soup pot. They’re easy and fast to use, because you don’t have to work in batches. They allow you to see just how puréed everything is getting, so you can stop the minute you’ve achieved the texture you want. And they’re easy to clean and don’t take up much space. Convinced?

To use an immersion blender, take the pot off the stove and set it somewhere stable. Submerge the business end of the immersion blender completely into the soup, holding it straight up with the base flat against the bottom of the pot. To avoid splattering and over-blending, turn on the motor to the lowest setting and then gradually increase the speed. Then simply move the blender around, always keeping the base flush with the

bottom of the pot and the blade submerged. Food processor You can use a food processor fitted with the steel blade attachment to purée some soups, but for very liquidy ones it really doesn’t do as good a job as a blender or immersion blender. If you do use one, work in batches and avoid filling the bowl of the processor more than two-thirds full. Potato masher Yes, the lowest-tech option of all works quite nicely when you want a somewhat puréed but still fairly chunky texture. Just mash (gently, to avoid splashing) until you like what you see.

GET THIS SOUP SUPPLIES

Keep these staples around so you can make soup any time by rounding up a few good vegetables:

• Broth in boxes (various vegetable broths, plus maybe some chicken)
• Bouillon cubes
• Canned beans
• Canned tomatoes
• Tomato paste
• Dried thyme, oregano, cumin, and red pepper flakes
• Olive oil
• Garlic and onions
• Soy sauce
• Toasted sesame oil
• Parmesan cheese
• Rice
• Soup pasta (such as orzo or little stars)

STOCK OPTIONS

When a soup calls for stock or broth, I recommend using the kind that comes in boxes because it tastes much better than canned. Look for a good organic brand. They’re all quite different, so shop around until you find one you like. For those emergencies when you run out of broth, keep some bouillon cubes on hand.

STORING SOUP

To store soup, let it cool, transfer it to an airtight container, and put it in the refrigerator. Stored in this way, most soups will keep for 3 to 4 days. Most soups also freeze well. A handy way to do this is to let the soup cool and then put individual portions in resealable plastic freezer bags. That way you can put one in the refrigerator to thaw in the morning (never thaw soup, or anything, at room temperature—it’s not safe, bacteriologically speaking) and it will be ready to heat up when you come home from work. Press most of the air out of each bag and lay it flat in the freezer until it has frozen solid. You can also freeze soup in plastic containers with airtight lids. Liquids expand when they freeze, so leave about half an inch of space at the top. Always label bags or containers with the kind of soup and the date (permanent markers work best). If a soup has lived in your freezer for more than 6 months, throw it out. Soups that tend to be freezer-challenged are those made with dairy, eggs, and/or lots of puréed potatoes. Freezing tends to make them break apart and take on a mealy or watery consistency. So don’t freeze these.

STYLE IT

The aesthetic and psychological impact of a simple garnish can’t be overstated. Set aside some of the herbs used in making a soup to top each serving. Or add a dollop of sour cream, yogurt, crème fraîche, or salsa, or a drizzle of good olive oil. Grated Parmesan or crumbled feta or goat cheese works well with many soups. And for crunch, sprinkle a few croutons or crumbled tortilla chips on top.

GO-WITHS ROUNDING OUT A SOUP MEAL

Soup can definitely be a one-bowl meal. But depending on your appetite and your mood, you might want to add a little something to round out the menu.

• SALAD Match the dressing to the style of the soup. I’ve given you some recommendations with the recipes (kind of like wineand- food pairings, except it’s soup-and-salad pairings), and you can take it from there.
• For a filling, nutritious, and inexpensive dinner, simply ladle some soup over a bowl of cooked rice. 
• A vegetable or potato side dish
• SLICED TOMATOES Drizzle with olive oil, feta, olives, and herbs.
• GREAT BREAD Warm or toast a few slices of crusty bread or cornbread—store-bought or homemade (see Chapter 4: Vegetarian Entrées).
• Sliced deli meats
• Some good cheese

roasted garlic paste

A GREAT INGREDIENT FOR SOUP

Makes 6 tablespoons

This recipe is vegan.

Roasting garlic completely transforms its flavor. It’s still pungent, but the sharpness is greatly softened. Use Roasted Garlic Paste for mashing into soups, potatoes, sauces, or dressings—also for spreading on crackers or little toasts as an appetizer; topping grilled chicken, fish, or steak; or tossing into cooked vegetables. This will keep well (packed into a small, tightly covered container and topped with a slick of olive oil) for up to 3

weeks in the refrigerator—or indefinitely in the freezer. (Never store it at room temperature—it needs to stay cold.) 3 whole heads of garlic 3 tablespoons olive oil, plus a little extra

1. Adjust the oven rack to the center position (if using a full-size oven) and preheat the oven (or toaster oven) to 375°F. Line a small baking pan with foil.

2. Slice off and discard the very topmost tips of each garlic head. Stand the heads, cut side up, on the foil. Carefully pour about 1 teaspoon of the

olive oil onto the cut surface of each head. Roast for 30 to 40 minutes, or until the bulbs feel soft when gently pressed. (Larger bulbs will take longer.)

3. When cool enough to handle, break each bulb into individual cloves and squeeze the pulp onto a plate. Use a fork to mash the garlic, gradually adding the remaining olive oil as you mash. Use right away, or refrigerate or freeze with a little olive oil until use.