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Monday, September 24, 2012

Tortellini Soup With Parmesan Crisps

I am welcoming fall with is hearty but light soup. This soup comes together very fast. This soup is a meal by itself, but it is not heavy on stomach. Sky is the limit for ingredients for this soup as it can be made with loads of vegetables, meats, or even with beans; however my version is very simple and light, as I make it in light broth and with not many ingredients. I also cook Tortellini separately because I don't like my soup starchy.

Parmesan Crisps are the perfect with this soup. It is crispy, salty, and super tasty. I always add pinch of lemon zest to make them a little lighter, and give fragrance to it.

For Parmesan Crisps

Ingredients :-

  • 1/2 Cup Fresh Parmesan Cheese, grated
  • 1/8 tsp Lemon Zest (Optional)
  • Pinch of Black Pepper, ground

Method :-

1. Preheat oven on 400 degrees F.

2. Mix all ingredients together.

3. Pour 1 tsp parmesan cheese 1/2 inch apart on to silicon or parchment paper lined in baking sheet. Pat down little bit.

4. Bake for 4-5 minutes until golden and crisps.

For Tortellini Soup

Ingredients :-

  • 2 Cups Cheese Tortellini
  • 4 Cups Low Sodium Vegetable Broth
  • 2 tbsp Carrot, finely chopped
  • 2 tbsp Cabbage, finely chopped
  • 1 tsp Shallot, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1 tsp Fresh Parsley, chopped
  • 1 tbsp Olive Oil
  • 3-4 Whole Black Pepper, roast and freshly groung
  • Pinch of Red Pepper Flakes (Optional)
  • Salt to taste

Method :-

1. Cook Tortelling in salted boiling water till Al-dente. Drain and keep aside.

2. Heat oil in sauce pan on medium heat. Add chopped garlic and saute for 10 seconds.

3. Now add carrot, cabbage, little parsley, and shallot. Cook for 30 seconds.

4. At this point add vegetable broth in to the pan. Add salt, black pepper, red pepper flakes, and mix. Cover pan with lid and bring it to boil.

5. Add tortellini in it and simmer this soup for 2-3 minutes on medium-low heat.

6. Pour this hot soup in serving bowl, sprinkle fresh parsley on top and parmesan crisps on side.


Friday, September 7, 2012

Green Garbanzo In Gujarati Coconut Masala

This is very popular subji in South Gujarat. The green garbanzo(Fresh) are available at Indian grocery stores, Whole Foods, and occasionally at Costco. I prefer to buy them when they are still in their pod. Fresh green garbanzo(Chickpeas) beans are sweet in taste. They can be eaten roasted. Roast them with pod in a wok, or raw, or boiled. They are low in fat, high in fiber, and are also good source of iron. They are easy to digest if you use them fresh. For this recipe, one can use dried green garbanzo after soaking them in water overnight or frozen. I recommend fresh garbanzo beans for this subji.

The flavor of this subji is little nutty, sweet from coconut, and little spicy from freshly made paste. I still remember when my mom made coconut masala with mortar and pestle in our little backyard and the smell was amazing. We eat this subji with Juwar Rotlo, rice, Gujarati Kadhi, and papad. My mom's recipe is little different from others. She adds milk in it, and that makes the subji richer and smoother in texture.

Ingredients :-

  • 2 Cups Fresh Green Garbanzo Beans, peeled 
  • 1 Medium Potato, cut into small pieces
  • 1 Small Tomato, chopped
  • 1/2 Onion, chopped
  • 1/2 cup Coconut, grated
  • 1 tbsp Ginger, grated
  • 1 tsp Green Garlic
  • 3-4 Green Chilies, chopped
  • 1/2 cup Cilantro, chopped
  • 1/8 cup Mint, chopped
  • 1 tsp Cumin-Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Cumin Seeds
  • 1/2 cup Milk + 1/4 cup Water Mix
  • 2 tbsp Oil
  • 1 tbsp Lemon Juice
  • Pinch of Asafoetida (Hing)
  • Salt to taste
  • Chopped Cilantro for garnish


1. Mix onion, tomato, coconut, ginger, green garlic, green chilies, cilantro, mint, cumin-coriander powder, turmeric powder, salt, and 1-2 tbsp water in mortar and pestle or in blender. Make smooth paste.

2. Heat oil in pressure cooker. Add asafoetida and cumin seeds, let them spultter.

3. Add masala and saute them for 20 seconds. Than add garbanzo beans, potato and mix well.

4. Now add milk and water mixture. Mix well, taste and adjust seasoning. Bring it to boil.

5. Cover cooker with lid and give 3-4 whistles. Cool down cooker little and then open it.

6. Add lemon juice, mix well.

7. Garnish with cilantro and serve hot.