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Hot Carrot & Pumpkin Soup Make #Monsoon Treat

The last few days have been wet and rainy , perfect for hot bhajiya and garam chai. It’s also perfect for roasted bhutta and frothy coffee. But since I’m on a serious weight loss binge, bhajiya is out .

Unfortunately, the white Indian corn is still not in season so I decided to go with some soup . I’m not too fond of American corn which I find it too sweet.

Pumpkin has never been on my Top of the Pops but ever since I found that it lends itself to a rich, thick, velvety soup, I’ve been making this soup every now and then.

Tips:

Carrots and and pumpkins are both naturally sweet so if you want it a little punchy, add a little paprika or chilli flakes.

Serve with a dash of cream or stir in some milk to make it more creamy.

You could also add some chicken broth if you are a non-vegetarian

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Hot Carrot & Pumpkin Soup #Monsoon Treat
Author: 
Recipe type: Soup
Cuisine: Continental/ Western
Serves: Serves 2
 
An easy, wholesome soup. Carrot combines with pumpkin to make an unusual flavour
Ingredients
  • 250 g peeled and chopped red pumpkin
  • 2 small carrots peeled and cut
  • 1 medium onion chopped
  • 2-3 pepper corns
  • Water
Instructions
  1. Put all the chopped vegetables in a pressure pan.
  2. Add just enough water to pressure cook
  3. Add pepper corns.
  4. Cover the pan and put the pressure
  5. Allow to cook for 4-5 whistles
  6. Let the pressure drop on its own. Allow the cooked vegetables to cool before purring in a blender .
  7. Add salt and other seasoning if you like .
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Nuts about Nuts : Turkish Delight from Azerbaijan

I woke up this morning to find that a sister in law had just flown in from Baku, Azerbaijan. She presented me with a gorgeously wrapped box that I just had to photograph and share.

Image of a gift from AzerbaijanI am a real sucker for gift wrapping and wanted to keep the box just the way it was so that my grandsons could open it when they came home this evening.

But I am even more curious than the cat, so I quickly opened it to find an assortment of Turkish Delight that I’d never seen before.
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A sister-in-law just flew in from Azerbaijan early this morning and brought along a box of the most delicious Azerbaijani sweets. It was an interesting array of Turkish Delight from a famous shop in Baku called XURJUN ( pronounced Khur Jun) . With a strong Arabic influence, it resembled the Karachi halwa that is ever so popular in India. In fact it reminded me of the Halwa I got from the Dubai Mall earlier this year.

Turkish Delight is a sugar and starch sweet meat that is a popular Arabic dish. It has a soft chewy texture that children often love. It lasts long ( rather it keeps long) though in our house it barely lasted the week!

Have you had Turkish Delight before?

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Food off a food truck

Eating from a food truck

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I have always wanted to eat off a food truck but never really managed to do so. Of course I’ve eaten from the street stalls but food trucks are another matter. Somehow, last week, I managed to shed my reservations and actually eat a burger from a food truck that was parked in my daughter’s neighbourhood.

Perhaps being in the US made me more willing to try (as it meant one less meal to cook). Or was it the fact that I was going to eat a gourmet burger?

Gourmet burgers?

A burger was a burger or so I thought till I had a burger from The Outslider. 

To begin with it wasn’t a burger, it was a slider. The difference being in the size. A slider is much smaller than a conventional burger.

The exhaustive menu consisted of wide range of sliders

  • The Outslider Fresh Angus 3 oz. Sliders, American Cheese, Pickle, Ketchup
  • Bourbon BBQ Fresh Angus 3oz. Sliders, Cheddar, Applewood Bacon, Bourbon BBQ sauce
  • El Macho Fresh Angus 3oz. Sliders, Cheddar, Applewood Bacon, BBQ, Jalapenos
  • Sonoma Fresh Angus 3oz. Sliders, Goat Cheese, Red Wine Onion Jam
  • Crab cakes Fresh Lumpur Crab Cakes, Slaw, Chipotle Aioli
  • Buffalo Turkey Fresh Turkey, Buffalo Sauce, Creamy Blue Cheese
  • Hand-cut Fries
  • Garlic Parmesan Fries hand-cut Fries topped with Garlic Aioli, Parmesan
  • Drinks
  • Homemade Ice Cream Bars Assorted Flavors

I must admit they weren’t cheap. But since they  weren’t ordinary butgers but gourmet sliders,  they were definitely worth the price.

Picking up an El Macho and the Blue Burger ( slider with Blue Cheese and slaw), a small serving of fries and a Pepsi, we went off to the park to have our little picnic. So absorbed were we in eating that I forgot to take a photo!.

But here’s one of a crabcake that we bought on the way back home. It definitely was greed that made us stop for the third one!

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So now I will have to walk off these calories but it was definitely worth it! 

Have you ever eaten off a food truck ? What was the experience like? 

A vegetarian Burmese Khow Suey

A sister-in-law of mine once told me that what we call Burmese Khow Suey only exists in our Indian imaginations. In her three year stay in Yangon, she didn’t come across anything remotely like it .

However, I first came upon Khow Suey when I was all of 13 years old. A much travelled aunt who used to make a big production of being invited by her , once included my brother and me when she invited my parents to her much prized Sunday brunch

. To say I was gob smacked is an understatement. For me it was like dying and going to heaven.

For several years I used to think that  Khow Suey was the ultimate in exotic cuisine and kept her reluctantly shared recipe close to my chest. That was before the now defunct Busaba opened up Burmese cuisine to the everyday Mumbaikar.

The other day I was slurping down my chicken Khow Suey at Palladium Social when Hubby Dear expressed a keenness to try the coconut curry.

Since he had assiduously passed up the Khow Suey every time it was made at home, I was once again gob smacked !

And what was more shocking was that he asked me to make a Vegetarian version for Sunday’s lunch .

So here’s what I did 

Burmese khow suey

Burmese khow suey

Ingredients

  • For the curry
  • 1 x 200 g coconut milk
  • 2 tablespoons oil
  • 1 small onion grated
  • 1/2 teaspoon garlic ginger paste
  • 1/4 teaspoon turmeric
  • 1/2-1 teaspoon red chill powder ( depending on how fiery you like it)
  • 1 heaped teaspoon ground coriander powder
  • 1 heaped tablespoon chick pea flour ( besan)
  • For the vegetables
  • 1 cup pre-cooked Nutrela Soya nuggets
  • 1 cup chopped zucchini
  • 3 baby corn
  • 1 cup chopped broccoli
  • 1/4 cup red bell pepper chopped
  • 1/4 cup yellow bell pepper chopped
  • 1/2 cup finely sliced mushroom
  • For the garnish
  • 1 finely sliced onion made into a barista ( deep fried to a crisp golden brown)
  • 2 teaspoons golden fried chopped garlic
  • chopped coriander
  • chopped green onion
  • coarsely ground roast peanuts
  • crumbled boiled egg
  • lemon quarters

Instructions

  • To make the curry :
  • Heat the oil in a pan and add the grated onion and stir till pink. Then add the garlic ginger paste and continue stirring. Reduce the heat to avoid sticking.
  • When the onion is golden brown, add the turmeric, red chilli powder and coriander powder. Roast till you get the aroma of roasted spices ( around a minute or so).
  • Add the chick pea flower and continue stirring till the flour is slightly roasted.
  • Toss in the vegetables one by one starting out with the baby corn, then broccoli, mushroom and bell peppers. Finally add in the cooked soya nuggets.
  • Add just enough water and cover with a lid .
  • Allow the pot to simmer till the vegetables are just done.
  • Remove the lid and add the coconut milk.
  • Once again allow the curry to simmer - letting it thicken a bit.
  • Adjust the salt before serving
  • Serve with steamed noodles or steamed white rice.
  • Khow Suey is served on top of the noodles/rice with all the accompaniments added on top . Mix together to get an interesting mix of crunch and flavour.
  • You could add a dash of lime if you like slightly tangy, citrusy flavour.
http://foodities.in/veg-burmese-khow-suey/

Stale bread ? Make Pudding.

Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!

Let them eat breadImage for let them eat bread pudding

Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects

Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.

I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.

However, this is one ‘cake’ that will have your family asking for more.

How to make bread pudding

Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.

Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.

Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.

Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.

Serve warm either plain or with some cream or vanilla ice cream.

TIP

You could grate some nutmeg as well in the milk and egg mixture for added flavour.

Black currants give a special tangy crunch but you could substitute with regular raisins too.