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.

Enjoy...

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

Method:--

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.

Enjoy...

Panch Phoron (5 Spice) Dal

This daal is very special to me because whenever I make this dal, one person in my family enjoys it the most, my 3 year old:)) This daal is in our menu every week.


Panch Phoran means five whole-seed spices. Panch phoran usually constitutes Mustard Seeds, Cumin Seeds, Kalonji/Onion Seeds, Fennugreek Seeds, and Fennel Seeds, all in equal parts. This spice blend is great in daals and pickle. Usually this blend is fried in hot oil or ghee, and it smells really nice while frying. Mix this whole seeds together in equal parts and use.

Ingredients :-

• 1/2 cup Toovar Dal/Toor Dal
• 1/4 cup Chana Dal
• 1/8 cup Fresh Tomato Puree
• 1 tbsp Tamarind Paste 
• 1-1/2 tsp Red Chili Powder
• 1 tsp Cumin-Coriander Powder
• Cilantro, chopped
• Salt to taste

For tempering :-

• 3 tbsp Olive Oil
• 1 tbsp Panch Phoran
• 1/4 tsp Hing
• 1 Dry Whole Red Chili
  

Method :-

1. Wash and soak toovar and chana dal in warm water for 3-4 hours.

2. Pressure cook both daals together in 2 cups of water.

3. Heat oil in sauce pan.

4. Once it hot, add hing, and whole chilli in it.

5. Add 5 spice mix in it and let them splutter well.

6. Then add tomato puree and cook for 2-3 minutes.

7. Now add dal, tamarind, cumin-coriander powder, red chili powder, and salt with 1 cup of water.

8. Let the dal boil for 3-4 minutes and than simmer for 5-7 minutes on low heat.

9. Garnish dal with chopped cilantro, and serve hot with rice or have it as a soup.

Enjoy...

Bell Pepper Crostata

Crostata is an Italian pie/tart which is very flaky and light. It can be sweet or savory. Traditional Sweet crostata filled with fresh fruits along with ricotta cheese (Crostata di ricotta) or with pastry cream.


This post is about savory crostata. Making dough for this pie is very simple, but this was for unexpected guest so I used store bought pie crust. For filling, sky is a limit. Stuff this pie with your favorite sauces, vegetables, meats etc. I had few bell pepers in my fridge, so I just used them with few ingredients that can be easily found in pantry.

Ingredients:-

• 1 Refrigerated (Roll-out) Pie Crust
• 1 cup Red and Yellow Bell Peppers, chopped
• 4-5 tbsp Marinara Sauce
• 3 tbsp Cream Cheese
• 1/2 tsp Cayene Pepper
• Pinch Of Cumin Powder
• Pinch Of Oregano
• Pinch of Lemon Zest
• Olive Oil
• Salt and Black Pepper to taste

Method:-


1. Thawed pie crust and preheat oven on 400 degrees.


2. In bowl, mix bellpeppers with cumin powder, little salt, and cayyen pepper.


3. Roll out pie crust on greased baking tray or on parchment paper.


4. Now spread 2 tbsp of cream cheese. Spread some marinara sauce on top of cheese.


5. Add bell pepper mixer on cheese-spread pie crust, leaving a one-inch border all around.


6. Fold the crust border over the filling. Keep aside.


7. In small bowl, mix remainder cream cheese with, lemon zest, and black pepper.


8. Top Crostata with cream cheese mixer and drizzle some olive oil on top of pie.


9. Bake the Crostata until the crust is golden, 25-30 minutes. Allow to cool little bit, serve warm.


Enjoy...

Lentil and Balsamic Soup

When it comes to the comfort food, this soup is always in the list. This soup is a meal by itself and is great in any season. Usually in lentil soup, one will find red wine vinegar, but red wine vinegar is too strong for my DH, so I made it with aged-balsamic vinegar and it didn't take away from original taste. Serve piping hot with garlic toast.

Ingredients :-

• 1 cup Lentils, rinse and drain 
• 2 Celery, chopped 
• 2-3 Shallots, chopped 
• 2 Garlic Cloves, chopped 
• 1 can Diced Tomatoes with Juice 
• 1 tsp Tomato Paste 
• 1 tsp Cayenne Pepper 
• 1/2 tsp Dried Oregano 
• 4 to 4-1/2 Cups Vegetable Broth 
• 1-1/2 tbsp Aged Balsamic Vinegar 
• 3 tbsp Olive oil 
• Salt and Ground Black Peppet to taste 
•  Parmesan Cheese

Method :- 

1. Heat oil in sauce pan.
 
2. Saute shallots, celery, and garlic for 30 seconds on medium heat.
 
3. Now add tomato, tomato paste, cayenne pepper, salt, and black pepper.
 
4. Mix and cook for around 2 minutes or until juice of the tomato evaporate little.
 
5. Add balsamic vinegar, oregano, and lentils on pan. 
 
6. Mix and add broth in it and bring it to boil. 
 
7. Reduce the heat on medium-low, cover pan with lid and let it simmer until lentils are tender, about 30-35 minutes.
 
8. Ladle the soup into serving bowl. 
 
9. Sprinkle parmesan cheese on top and serve hot. 

Enjoy...

Punjabi Kadhi

So IT'S MY BIRTHDAY, and I am going to treat myself with Punjabi kadhi today :) I love "Kadhis"..Gujarati Kadhi, Kokum Kadhi, Bhindi Kadhi, Cilantro-Mint Kadhi, and more. Being Gujarati, I grew up eating Gujarati Kadhi, and it was my favorite, but since past few years, i started liking and eating Punjabi kadhi more and more, and it is becoming my new favorite. The Punjabi Kadhi & Chawal is perfect combination, and I can eat it without roti or sabji, and it still feels me up.

Ingredients:-

-- For Pakoda/Dumplings

• 1 cup Besan
  
• 1/4 cup Onion, chopped
  
• 1/4 tsp Cumin Powder
  
• 2 Green Chilies, chopped
  
• Pinch of Turmeric Powder
  
• Salt to taste
  

-- For For Kadhi

• 2 cups Yogurt
  
• 1/2 cup Besan
  
• 1/2 tsp Green Chili-Ginger Paste
  
• 1/2 tsp Red Chili Powder
  
• 1/2 tsp Turmeric Powder
  
• 1/4 tsp Garam Masala
  
• 1/4 tsp Turmeric Powder
  
• 3 cups Water
  
• Salt to taste
  
• Cilantro, chopped
  

-- For Tadka/Tempring

• 2 tbsp Olive Oil
  
• 1/4 tsp Cumin Seeds
  
• 1/8 tsp Kalongi
  
• 1/8 tsp Cracked Fenugreek Seeds
  
• 2-3 Whole Dry Red Chilies
  
• Pinch Of Hing
  

Method:-
-- For Pakoda/Dumplings

1. Heat oil in kadai for frying. In bowl mix besan with 75-80ml water. Add onion, cumin powder, turmeric, red chili powder, and salt.

2. Mix well and take small portion of mixture and deep fry them till brown. Take out on paper napkin and keep aside.

-- For Kadhi

1. In large bowl, mix besan with yogurt and beat well till no lumps remain. Then add turmeric powder, red chili powder, green chili-ginger paste, garam masala, water, and salt. Mix well again.

2. Heat oil in heavy bottom pan/kadai. Add hing, cumin seeds, kalonji, and cracked fenugreek seeds. Whemn they turn little brown add whole red chilies, and curry leaves.

3. Turn down the heat and pour yogurt-besan mixure in kadai slowly.

4. Stir and turn your gas on medium-high till the kadhi starts boiling.

5. Now turn down heat on low and simmer kadhi for 20-25 minutes. Stir occasionally.

6. At this point add pakodas, mix and again simmer for another 10 minutes.

7. Now add kasuri methi, and chopped cilantro.

8. Mix well and serve hot with jeera rice.

Enjoy...

Green Peas and Pigeon Peas Thepla

Theplas are staple food in Gujarati Cuisine. It is also called Dhebra in some part of Gujarat. Methi theplas are very popular. One can make theplas with wheat flour, jowar flour, besan, rice flour, and bajri flours with combinations of diffrent vegetables, It goes perfect with gravys and curries. They are perfect for breakfast too. This recipe is very similar to my Hariyali parathas but jowar flour with yogurt make them super soft and very tasty.

Ingredients:-

• 2 cup Whole Wheat Flour
  
• 1/2 cup Jowar Flour
  
• 1/2 cup Pigeon Peas, boiled
  
• 1/4 cup Green Peas
  
• 1/8 cup Mint
  
• 4 Green Chilies
  
• 1/2 tsp Ginger
  
• 1 tbsp Sesame Seeds
  
• 1/8 tsp Turmeric Powder
  
• 1/2 cup Yogurt
  
• 1 tsp Light Brown Sugar or 1/2 tsp Jeggary
  
• 2 tbsp Olive Oil
  
• Pinch Of Asafetida
  
• Salt To Taste
  

Method:-

1. Mix pigeon peas, green peas, mint, green chilies, ginger, and sesame seeds in food processor and make course paste.

2. Mix flours, hing, salt, oil, and sugar.

3. Now add peas mixer and yogurt to the flour. Add very little water and make dough.

4. Wrap the dough with plastic wrap and set for 30 minutes.

5. Roll out theplas from the dough.

6. Heat non stick skillet on medium-high heat.

7. Cook theplas on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

10. Serve this hot theplas with mint chutney, mango pickle, or with sweet chhunda.

Enjoy...