Jeera Milagu Rasam (Cumin & Pepper Soup)

Introduction:
If you have a fever, your mouth probably tastes so awful that you can't enjoy any food at all. This soup is especially for those days, it has so much spice in it that you will definitely taste it! But it is a warm drink even if you are feeling pretty good! Try it.

Ingredients:
Cumin seeds - 1 tbsp
Dried red chili - 1 long
Pepper - 1 tbsp
Toor dal (split pigeon peas) - half to one tbsp
Tamarind concentrate - half tbsp
Garlic, crushed (optional) - 3 cloves
Salt - to taste
To season:
Mustard seeds - 1 tsp
Curry leaves - 2
Oil - 1 tbsp

Cooking time: 10-15 min
Servings: About 2

Method:
Grind the pepper, cumin seeds, red chili and toor dal together into a coarse powder.
If using garlic, heat half a tbsp of oil and fry the garlic until brown, and add 1 cup of water to this vessel, follow the rest of the instructions....
Slowly dissolve the tamarind concentrate in the (1 cup) water while bringing to a boil. Add the powder and mix well, simmer until it comes back to a boil (or until the raw smell of powder is present). To season, heat oil in a separate pan and add the mustard seeds. When they start to sputter, add the curry leaves, immediately mix into the soup.
Drink from a shot glass! Or, mix with rice and enjoy with chips or papad.

Author: Shrinkingsodacan
Source: Mom's recipe

Quinoa Vegetable Masala

Ingredients:
Quinoa - 1/2 cup
Water - 1 cup
Tomato - 1 medium
Green bell peppers (optional) - 1/2 cup
Green chillies, chopped - 2
Coriander leaves, chopped coarse - a handful
Eggplant, diced - 1 cup
Oil - 1/2 tbsp
Salt - to taste
Lemon juice - 2 tbsp

Cooking time: 15 min
Servings: about 2

Method:
Cook the quinoa, tomato and water in a pressure cooker. Heat the oil in a shallow frying pan and lower the heat to medium. Fry the green chillies, bell peppers and eggplant pieces until cooked. Add salt and coriander leaves, stir well. Mix in the cooked quinoa and cook for a minute. Garnish with coriander leaves and lemon juice.

Author: Shrinkingsodacan

Matar Paneer (Peas 'n' Cheese)

Ingredients:
Paneer - 1.5 lb
Peas, frozen or fresh - 1.5 lb
Tomatoes - 6 medium
Ginger - 2" piece
Cumin seeds - 2 tsp
Bay leaves - 2
Cinnamon - 2" stick
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Corn starch - 2 tbsp
Ghee - 1 tbsp
Oil - 3-4 tbsp
Salt - to taste

Servings: 6-7
Cooking time: 30 min

Method:
Corn starch: Mix the corn starch into 6 tbsp of water, set aside.
Frying the paneer: Cut the block of paneer widthwise into three slabs. Cut each slab in half. Shallow fry in ghee until one side is browned, turn over and repeat on other side. Place on paper towel to drain excess ghee. Cut into bite size pieces.
Tomato-ginger paste: Blend together the tomatoes and ginger.
Making the gravy: Heat oil in a wok, add the asafoetida, cumin seeds, cinnamon, and bay leaves. Add the tomato-ginger paste and a cup of water and cook for a few minutes, then add the coriander and turmeric powders and cook on medium flame until the mixture reduces to about half its volume. At this point, add the (frozen is fine) peas and mix well. Add enough water to make sure the peas are immersed, and heat covered until the peas are cooked through (test by picking one up and pressing it between your fingers). Add the paneer and salt to taste and cook for a few more minutes on a low flame. Serve hot with chapatis, parathas or rice.

Author: Shrinkingsodacan (thanks to Dallan for the request)
Source: Manjula's Kitchen.

Toor Dal (Split Pigeon Pea) Soup

Ingredients:

Toor dal, washed - 2 cups

Onion, chopped - 1 medium

Dried red chillies - 2 long

Cumin and mustard seeds - 1 tsp each

Turmeric powder - 1/2 tsp

Ginger and garlic, minced (or use ginger-garlic paste) - 1 tsp each

Tomato, quartered - 2 large

Oil - 2 tbsp

Salt - to taste

Coriander leaves, chopped - handful for garnish

Cooking time: 20 mins

Servings: 4

Method:

Cook the toor dal with double the amount of water in a pressure cooker. Heat the oil in a wok. Add red chillies, cumin and mustard seeds. When the mustard seeds start to sputter, add the garlic and ginger and stir fry for a minute. Mix in the onions and fry until they are translucent. Now add the tomatoes and cook for a few minutes. Add 2 cups of water and the turmeric powder and when it boils, mix in the cooked dal. Add salt to taste and more water depending on desired consistency. Cook for 5-10 minutes on a low flame. Mix in a few drops of lemon juice if desired, and garnish with coriander leaves.

Author: Shrinkingsodacan