1,000 Indian Recipes (122 page)

Makes 4 to 6 servings

Goa, a small state on the western coast of India, was under Portuguese rule from 1510 to 1961. Their stay of more 450 years led to an intermingling of the Indian and the Portuguese cultures—so much so that today Goan food is a delicious fusion of the two cuisines.

Caldo-verde
literally translates to "hot and green" in Portuguese, and this popular cauliflower and potato soup traditionally gets its color from the cauliflower greens. You can substitute any greens from vegetables in the cruciferous family, such as kohlrabi and Brussels sprouts.

1 pound russet (or any) potatoes, peeled and chopped

1 medium onion, coarsely chopped

2 cups cauliflower florets (from about a 1-pound head)

1 large clove fresh garlic, peeled

7 to 8 cups water

2 teaspoons olive oil

2 cups shredded cauliflower leaves or any other greens

1 teaspoon salt, or to taste

1 tablespoon grated pepper Jack cheese

1.
Place the potatoes, onion, cauliflower, garlic, and 6 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the vegetables are soft, about 30 minutes.

2.
Let the vegetables cool, then purée in a blender or a food processor until smooth. Return to the saucepan. Add the remaining water, olive oil, cauliflower leaves, and salt. Cover and simmer over medium heat, stirring as necessary, until the greens are soft, about 20 minutes. Transfer to a serving bowl, garnish with the cheese, and serve.

Cabbage Soup with Vegetables

Bandh Gobhi aur Sabziyon ka Soop

Makes 8 to 10 servings

Loaded with vegetables, this is a satisfying soup I make very often. It is not something I grew up with, but it's inspired by the foods I love. Make it with your favorite vegetables or whatever vegetables you have on hand. Once you're done chopping, this soup is a cinch to make. This recipe makes a lot of soup and stays fresh in the refrigerator about a week. Make it in advance to serve at large gatherings or serve it with different meals for your family.

1 tablespoon vegetable oil

1 small onion, thinly sliced

1 to 3 fresh green chile peppers, such as serrano, stemmed

2 large round white (or any) potatoes, finely chopped

4 to 5 cups finely chopped fresh vegetables, such as celery, beets, green beans, cauliflower, carrots, bell peppers, and any others

1 small head green cabbage, shredded

2 cups finely chopped greens, such as spinach, mustard, turnip, or beet greens, or any others

2 large tomatoes, coarsely chopped

4 to 5 cups water

1 cup finely chopped fresh cilantro, including soft stems

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cup finely chopped fresh curry leaves

3 tablespoons fresh lemon juice

1 teaspoon salt, or to taste

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teaspoon freshly ground black peppercorns, or to taste

2 teaspoons dried mint leaves

1 teaspoon garam masala

1.
Heat the oil in a large stockpot or saucepan over medium heat and cook the onions and green chile peppers about 5 minutes. Add the potatoes, chopped vegetables, cabbage, greens, and tomatoes and cook, stirring, another 5 minutes.

2.
Add the water and bring to a boil over high heat. Then, cover the pan and cook until the vegetables are tender, about 15 minutes. Mix in all the remaining ingredients and cook until everything is nice and soft, about 15 minutes more, then serve.

Variation:
Add about a cup of skinless, boneless chicken or fish pieces with the vegetables in step 1, for added flavor and protein.

Quick Puréed Root Vegetable Soup
 

Jadhi Sabziyon ka Soop

Makes 4 to 6 servings

This easy and colorful soup comes to me courtesy of my mother. I usually use beets for the soup, even if I mix in other root vegetables. I made it for years here in the United States before I realized why some of my Eastern European neighbors enjoyed it so much: it reminded them of their red beet
borscht
.

4 to 5 cups coarsely chopped root vegetables, such as beets, kohlrabi, potatoes, turnips, and carrots

1 small onion, coarsely chopped

1 large tomato, coarsely chopped

1 to 3 fresh green chile peppers, such as serrano, stemmed

5 quarter-size slices peeled fresh ginger

1 cup coarsely chopped fresh cilantro, including soft stems

4 to 5 cups water

1 teaspoon salt, or to taste

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teaspoon freshly ground black pepper

1 to 2 tablespoons fresh lime or lemon juice

1 tablespoon peanut oil

1 teaspoon cumin seeds

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teaspoon ajwain seeds, coarsely crushed

1 tablespoon ground coriander

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teaspoon garam masala

Snipped chives

1.
Place the all the root vegetables in a pressure cooker. Add the onion, tomato, green chile peppers, ginger, cilantro, and 3 cups water. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook 1 minute. Remove from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid.

2.
Let cool, then blend everything in a blender in 2 to 3 batches until smooth. For a very smooth texture, pass the blended soup through a food mill, adding the remaining water as necessary for desired consistency.

3.
Return the soup to the pressure cooker, mix in the salt, black pepper, and lemon juice and bring to a boil over high heat. Reduce the heat to medium-low and simmer another 5 minutes to blend the flavors. Transfer to a serving bowl.

4.
Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander and garam masala and transfer the seasoned oil to the soup. Swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the chives on top and serve.

Chilled Potato Soup

Aalu ka Thanda Soop

Makes 4 to 6 servings

We've all had our share of potato soups, but this creamy, soothing one, loaded with flavors from the southern part of India, may surprise you. It's traditionally eaten chilled, but to eat it warm, gently heat the soup over medium heat about 3 minutes. Do not boil; the yogurt may curdle.

1 pound russet (or any) potatoes

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 large onion, finely chopped

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teaspoon ground asafoetida

1 tablespoon peeled minced fresh ginger

1 tablespoon minced fresh curry leaves

1 teaspoon minced fresh mint

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cup coarsely chopped fresh cilantro, including soft stems

1 tablespoon ground coriander

1 teaspoon salt, or to taste

2 cups water

2 cups nonfat plain yogurt or 1 cup light cream and 1 cup yogurt

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teaspoon freshly ground black pepper

1.
Boil the potatoes in lightly salted water to cover until tender, then peel and coarsely chop them. Heat the oil in a large saucepan over medium heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the onion and cook, stirring until golden, about 5 minutes.