Thursday, October 13, 2016



- 2 1/2 onions chopped
-3 stalks of celery chopped finely
-3 carrots ,chopped finely
-1 1/2 can of crushed tomatoes
- 2 cups red lentils
-3 tablespoon of spice mix
-21/2 tbsp ground coriander seed
-11/2 tbsp ground cumin
-11/2 tbsp ground black peppecorns
- 3 cm piece of ginger ,peeled and chopped into a few chunks
-5 cloves garlic ,peeled and chopped into a few chunks
-8-10 cups of chicken stock
- 11/2 tbsp tumernic
-4 tbsp curry
-1cinnamon stick
-juice of 1 lemon
- 3 chicken breasts ,boiled


dollop of drained plain yogurt ,chopped cilantro and sliced green onion


Make a garlic+ ginger paste by crushing the chunks in a mortar and pestle .Use some kosher salt to help it grind better .
In a pot ,fry onion+ carrot+celery in a bit oil.When it gets some color add ginger+garlic paste and fry for 30 seconds .
Add all spices (spice blend ,tumernic ,curry ,cinnamon stick) and cook for a few momemnts ,stirring constantly .
Add the tomatoes and stir .
Add lentils and the cups of stock ,(to 8-10 cups).
Stir and lower heat to a simmer .Cover and cook for 40 -50 min ,cheeking to make sure the liquid level isn`t too low.

While the lentil are cooking ,boil water and add the chicken for 30 -35 min .
Remove from water and let to cool .
After it cools ,remove chicken from bone and either chop up or shred with the fingers
Taste the lentils and when they are not too hard to the tooth,the soup is ready to be blended,but first remove the cinnamon stick .
Using a stick blender ,puree the soup until completely smooth .If necesary add more warm chicken stock or water to thin it out .
Stir in the lemon juice and chopped cilantro .
Add the chicken and stir .
Pour into bowls and top with some green onion and dollop of yogurt .

Sunday, October 2, 2016



 - 2 raw mango , peeled and chopped
 - 2 slit green chilies
 - 1 1/2 tbsp jaggery
  -Salt to taste
 - 1/2 tsp tumernic powder

For tempering:
- 2 red chilies , tear and de-seed
 - 1 tbsp oil
 - 2curry leaves  sprig
 - 1 tsp urad dal
- 1 tsp mustard seeds
 - 1 tsp asafoetida


In a vessel, put  3 cups of water, turmeric, one green chili, salt and the raw mango. Bring to a boil and simmer with lid and cook till the mango pieces turn soft.
Once cool, grind the mixture to a fine paste or mash with a ladle.
In another vessel, add the ground mango paste and 7 cups water and mix well,(watery consistency)
Add jaggery and bring to a boil for 8 mts. While the mango rasam is simmering, prepare the tempering.
In a pan, add oil and  once the oil turns hot, add mustard seeds and allow to splutters. Add urad dal and allow the dal to turn red.
Add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam and  place lid for  a few minutes and then remove to a serving bowl.
Serve warm with white rice or serve as a warm soup.