Vegetarian Concoctions

February 27, 2007

Potato and Leek soup

Filed under: Barley, Celery, JFI, Leeks, Mixed Veggies, Orzo, Parsley, Potato, Soup's on, Soups — Hema @ 4:43 pm

It is crunch time!  I did’nt realize February has but 28 days. It has been a busy month and I have missed out on posting a strawberry treat for AFAM. Reading my previous post on hot and sour soup, Asha suggested that I send my soup for Alanna’s “Soup’s on” event. I sent in the link to Alanna without even mentioning the event in my post:) hehe…stupid me. That, obviously is not acceptable. So, here is another soup that I brewed up keeping in mind the deadlines for two events: the “Soup’s on” and ……..yeah, you got that right “JFI-Potato“. This time, it is my chance to say ‘Ek pathar se do shikaar‘(two prays with one stone). I mixed and matched ingredients from 4 different recipes in 3 different books (Potato, leek and pea soup, Spinach and orzo soup, spring soup with barley and leak and carrot soup). Hence, the recipe is very versatile and additions and deletion can be made according to taste…just make sure you use the potatoes and leeks though, if you want to retain the name on it. Potato gives the soup its texture and leek its fabulous flavor. Here is what you need:

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Potatoes – 2 nos medium sized

Leek – 1 no

Bay leaves – 2 nos

Red onions – 1/2 medium sized

Garlic – 2 cloves

Parsley – 1/2 bunch

Celery – 1 stem

Barley – 2 tbsp uncooked

Orzo – 2 tbsp uncooked

salt to taste

pepper to taste

Olive oil – 1 tbsp

Water – 5-6 cups

Chop up the potatoes, leeks and celery to 1/2 inch pieces. Heat up olive oil and saute the onions till they are translucent. Add the garlic and bay leaves and saute for a minute. Add all the veggies and cover it up with water. Add salt and let this simmer away till the veggies are cooked well. Take half the soup out, let it cool down and then puree it. To the other half that is on the stove, add uncooked orzo, barley and chopped parsley. Continue cooking till the pasta is done. Dilute it further if required. Now add the pureed half and add salt and pepper according to taste. Garnish with parsley and serve hot.

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September 11, 2006

Bread rolls

Filed under: North Indian, Potato, Snacks and Appetizers — Hema @ 1:56 pm

Bread rolls reminds me of my school days when amma used to prepare this snack quite so often, and my brother and I used to devour these rolls as if we were born to eat and just eat. Though I have made bread rolls more times than I can count, they have never tasted close to what my mother makes. Maybe it is just the extra bit of affection she puts into all her recipes. There is always something about mom’s preparations…even if it is simple curd rice, when mixed with her hands…adds that unique flavour. Hmm….flavoured hands;) This is now one of my husband’s favourite snack and hopefully someday my daughter’s too once she is old enough to realize that her 10-something teeth are not just for biting her mom’s fingers:)

what you need:

Stale bread                   8 slices

Potatoes                      4 medium

Green chilies                 3-4

Jeera pwd                    2 tsp

Ginger                         1 tbsp

Chopped coriander leaves           3 tbsp     

Hing                            a pinch

Turmeric                      a pinch

Garam masala(optional) 1 tsp

Salt to taste

Lime juice                    1 1/2 tsp

Oil for frying

Boil the potatoes. Ginger could be cut into small pieces or grated/pureed. Add in all the ingredients except bread and mash well. To prepare the rolls, first sprinkle some water on a bread slice, just enough to soak it. Press the bread in-between your hands and squeeze out all the extra water. It is ok if the bread tears, just patch it back up. I generally use left-over bread. This recipe tastes best with white bread that is not very soft. Take some of the potato filling and press it in your palms with your fingers, as if kneading a dough. Place this in the centre of the bread slice. Close the filling with the bread and press it into an oval shape. You can either make small rolls with one slice or big ones with two slices filled accordingly. Deep fry in oil till dark brown in color. Serve hot with ketchup.

 

               

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