Short'n'sweet post: Hot'n'Sour Soup

Too much cooking, too much to write about, not enough time! Guess I first need to catch up on posts before starting work on the new look for 2008.

Winter begs for warm comforting food. For me, that often translates to soups - thick chowders and bisques are often the norm, but every once in a while a lighter soup makes me quite happy. In lieu of the continuing green craze, this soup is along the lines of the yummy sweet'n'sour soup we used to eat at Cascade in Madras. A ton of shredded cabbage, onions, some corn kernels, some spices, that's about all it took. I will admit that freshly roasting and grinding the spices made a *huge* impact on the flavor of the soup!

Hot'n'Sour Soup
That indo-chinese favourite!

Servings: 4

1 small cabbage - cut into long shreds
1 bunch of scallions - chopped
1 cup of corn kernels
2 T grated ginger
5-6 cloves garlic - crushed
2 T soy sauce
2 cups of vegetable broth
3 cups of water
5 T white vinegar
1 t freshly ground white pepper
1 T ground mix of cloves, cinnamon, star anise, fennel
1 T canola oil
salt
4-5 fresh red chillies - sliced lengthwise

Heat the oil in a large saucepan and saute the scallions, ginger and garlic till they start to brown.
Add the cabbage and cook covered on low for 5-6 minutes till the cabbage starts to wilt.
Add the corn, broth and water along with all the spices.
Cook covered for another 10-12 minutes.
Add the soy sauce and vinegar and stir for 1-2 minutes.
Top the soup with lightly toasted red chillies before serving.

What did we think?

*Very* good! Especially if it feels like we're sitting at Cascade slurping the soup there :)

Yams - curried, not candied

Sra threw out this crazy challenge a few weeks ago - Grindless Gravies!! With a zillion conditions to boot! :) I think I spent more time thinking about it than I finally spent cooking! Very clever, Sra - this event has made for more conversation than any others recently :)

So, no ready-made gravies - obviously! And no premade/frozen gravies - clever! And no lentils or yogurt-based gravies - yes, that would make it too easy! :) This was actually getting more interesting by the minute :) As I was poking around several cookbooks, I stumbled upon one of my favorites - Vij's Elegant Inspired Indian Cuisine. And then I stumbled upon Suganya's rendition of a vegetable dish from this book. Hmm ... I could rework this to be more gravy-based and use completely different vegetables that were more in season. I finally went with yams and corn - both part of the Thanksgiving theme and available in plenty at PCC.

Curried Yams with Corn and Tomatoes
No grinding required :)

Servings: 2

2 medium-sized yams - sliced into thin half-moons
1.5 cups of corn kernels
3 roma tomatoes - finely chopped
1 yellow squash - chopped
3 leaves of bokchoy - chopped
1 t mustard seeds
1 t cumin seeds
1 t kalonji seeds
1 T coriander powder
1 T cayenne pepper powder
1 t sesame oil
salt

Heat the oil in a wok and toss in the mustard seeds.
Once they splutter, add the cumin and kalonji seeds and stir for a minute.
Now add the tomatoes, squash and a handful of the yam pieces along with the powder spices and salt.
Saute until the veggies are softened and pulpy.
Add about 1 cup of water and gently mash the mixture.
Cook for about 5-6 minutes with occasional stirring.
Now toss in the corn and remaining yams and simmer for another 4-5 minutes.
Yams actually cook really easily (a lot faster than potatoes), so careful about overcooking these - the idea here was the preserve some chunky yams in the tomato-squash-yam gravy.



Ok, so, what could we eat with this Sra-dish? :) We had a bag of frozen methi that we wanted to use up - first time ever that we were going to use that! I have such a hard time using any frozen greens, especially methi - it is so earthy, I can't imagine the flavors would be preserved through a freeze-thaw. Well, it wasn't! But the methi pulav turned out pretty good - very nutty and chewy actually because of the brown basmati rice. The end result was pretty decent.

Nutty Methi Pulav
No grinding here either!

Servings: 4

2 cups of brown basmati rice
2 cups of thawed methi leaves
4 red chillies
1 T cumin seeds
1 T garam masala (I use a homemade version, but pretty much any store-bought masala should do too)
1 t olive oil
salt

Wash the rice and dry it in a plate for about 10 minutes.
Heat the olive oil in a saucepan and saute the cumin and red chillies in it.
Add the rice and saute for about 2-3 minutes, constantly stirring.
Now add the methi leaves along with 4 cups of water.
Toss in the salt and garam masala and stir for 1-2 minutes.
Cook covered on low till the water is absorbed and the rice is fully cooked.
(If the rice does not seem completely cooked, add another 1/2 cup of water, stir and simmer for another 3-4 minutes)


We really liked the combination of this rice with the chunky yam curry - I think the only thing that could've made it better would've been a raita. Or maybe a yogurt-based gravy? But Sra wouldn't want that! :D

'k, Sra, have fun with this one! :)

Chowder?

What could be better than a bowl chowder to welcome fall? Though I'm not quite ready to admit that summer is over as yet (I'm still hitting the farmers' markets seeking out summer vegetables!), nothing quite like a chunky corn'n'leek chowder to embrace autumn!

Seriously, this is one of my best soup recipes *ever*. I pored over my Soups book hoping to find the perfect chowder recipe that I could use with the leeks and tomato from my veggie patch. Hmm ... couldn't quite find the right recipe, so I morphed several ideas together and came up with this:

Fiery Leek and Corn Chowder

6 leeks (small)
corn kernels scraped off from 2 ears of shucked corn
3-4 cloves of garlic
1/2 green bell pepper - finely chopped
1 medium ripe tomato - peeled and chopped
3-4 thai chillies - sliced lengthwise
1/3 cup of nonfat milk
some chives

Chop off the greens from the leeks and cooked them for 3-4 minutes in 1/2 cup of water. Once wilted, puree these along with the tomato pieces and half of the corn kernels. Chop the rest of the leeks and saute in 1/4 T of butter - I've noticed that just a teeny bit of butter brings out the smell and flavor of leeks so much better than oil! Throw in the garlic, thai chillies, bell pepper and the rest of the corn. Cook for about 4-5 minutes before adding the leek-tomato-corn puree. Cook covered on low for about 10 minutes after seasoning with salt. Finally, simmer the chowder for 1-2 minutes after throwing in about 1/3 cup of milk.


Hmm ... seasoning? Snipped chives from my veggie patch :) And a few gratings of oaxacan skim cheese. *wow*! Seriously, this was the perfect way to welcome fall! The chowder was warm and comforting, yet had a zing to it courtesy of the thai chillies!