TIP OF THE WEEK

Cooking tip:

This week tip is also about the spinach soup. You can prepare this soup the day before and when cool, cover and store in the refrigerator until required. make sure that it is piping hot before serving.

SPINACH SOUP

Spinach soup

Ingredients:

Coriander seeds - 2 tsp

Cumin seeds - 2tsp

Vegetable oil (or) Ghee(Clarified butter) - 1 tbsp

Onions - 2 (Chopped)

Ginger paste - 1 tbsp

Garlic paste - 2 tsp

Curry leaves - 1 sprig (Coarsely torn)

Red chillies - 5

Mustard seeds - 2 tsp

Fenugreek seeds - ½ tsp

Turmeric - 1 tsp

Masoor dal - 1 cup

Potatoes - 2 (Diced)

Vegetable stock - 5 Cups (Instead you can use water)

Fresh spinach - 2 lb (Save little for garnish)

Lemon juice - 2 tbsp

Coconut milk - 1 ¼ Cups

Salt and pepper - to taste

Method:

1. Heat a heavy –bottom skillet and dry fry the coriander and cumin seeds, stirring constantly, until they give off their aroma.

2. Tip into a mortar and grind with a pestle. (Alternatively grind in a spice mill or blender)

3. Heat the ghee in a large pan.

4. Add the onions, ginger and garlic paste, curry leaves, chillies, mustard seeds and fenugreek seeds and cook over low heat, stirring frequently, for 8 minutes, or until the onions are softened and golden.

5. Stir in the ground, dry –fried spices and turmeric and cook for an additional 1 minute.

6. Add the masoor dal, potatoes, and stock and bring to a boil, then reduce the heat for simmer for 15 minutes, or until the potatoes are tender.

7. Stir in the spinach and cook for 2-3 minutes, or until wilted.

8. Remove the pan from the heat and let cool slightly.

9. Ladle the soup into a food processor or blender and process until smooth.

10. Return the pan and stir in the lemon juice and coconut milk and season to taste with salt and pepper.

11. Reheat gently, stirring occasionally, but do not boil.

12. Ladle into warm soup bowls and garnish with fresh spinach leaves, then serve immediately.

KEERAI MASIYAL

Keerai masiyal

Ingredients:

Toor dal – ½ cup

Keerai(Spinach) – 2 to 3 cups

Onion – 1

Tomato – 1

Green chili – 3

Salt – to taste

Seasoning:

Mustard – 1 tsp

Urad dal – 1 tsp

Red chili – 3

Oil – 2 tsps

Method:

1. Pressure cook the toor dal for 3 whistles.

2. In a pan add oil, add all the seasoning.

3. Once it’s started to splutter add the onion and sauté for 2 mins.

4. Now add the green chilies and tomatoes and sauté for 5 mins.

5. Then you stir in the keerai and add the toor dal and also add the salt and cover and cook for 15 mins( If you want you can add ½ cup of water)

6. Let it cool to room temperature. In a blender coarsely grind the mixture.

7. Serve hot with white rice.