Celery Soup

Ingredients

• 1 cup onion, chopped
• 1 bunch celery, chopped
• 2 medium tomatoes, chopped
• 2 small potatoes, cubed
• 1 tsp ground ginger
• ¼ tsp turmeric powder
• 1-2 tsp chili powder to taste
• 1 tbsp oil
• salt to taste
• herbs

Directions

1. Heat oil and fry onion until translucent.
2. Add the rest of the ingredients except herbs, and cook with 4 cups water until the vegetables are soft.
3. Cool and then blend well or blend while hot with an immersion blender.
4. Garnish with herbs.

Serves 4-6

Cheesy Spinach

Ingredients

• 6 (10 ounce) packages frozen spinach
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups finely chopped onion
• 2 tbsp chopped garlic
• ¼ cup all purpose flour
• 1 cup heavy cream
• 2 cups milk
• ½ tsp cinnamon powder
• 1-2 tsp red pepper flakes
• 1 tsp black pepper
• 2 cups parmesan cheese
• salt to taste

Directions

1. Defrost spinach, squeeze as much liquid as possible and set aside.
2. Heat butter and oil in a pan and fry onion until translucent.  Add garlic and flour and fry for two more minutes.
3. Add cream, milk, cinnamon powder, red and black pepper, and keep stirring on medium heat until the sauce thickens. Remove from heat.
4. Add spinach, salt to taste, 1½ cups parmesan and and stir well.
5. Transfer to a 8 X 10 baking dish and top with the remaining parmesan.
6. Bake at 400 deg C for 20-30 min.

Serves 8-10

TIC
Add additional cheese to spinach mixture for extra cheesy taste.  Also, parmesan can be substituted with your favorite cheese.

Recipe can be cut in half.

The spinach mix can be prepared a day ahead, refrigerated, and baked just before serving.

Pumpkin Soup

Ingredients

• 3 cups pumpkin, cubed
• 1 small onion, coarsely chopped
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• ¼ tsp turmeric powder
• 1-2 tsp chili powder to taste
• 1 tbsp oil
• salt to taste
• ¼ cup coconut milk
• herbs

Directions

1. Heat oil and fry onion, ginger, and garlic until lightly browned.
2. Add pumpkin, turmeric powder, chili powder, salt, 3 cups water, and cook until soft.
3. Cool and then blend well or blend while hot with an immersion blender.
4. Add coconut milk, stir well, and bring the mixture to a boil.
5. Garnish with herbs.

Serves 3-4

Vegetable Pulao (Pilaf)

Ingredients

• 1 tbsp oil
• 2 cups basmati rice
• 3 cups mixed vegetables (beans, peas, carrots)
• 1 small onion, coarsely chopped
• 2 cloves of garlic, chopped
• 1 tsp ginger, chopped
• ½ tsp turmeric powder
• 1-2 tsp red chili powder to taste
• 1-2 tsp garam masala
• 1-2 sprigs curry leaves
• salt to taste

Directions

1. Heat oil in a saucepan on medium heat and fry onion until translucent.
2. Add garlic, ginger, turmeric powder, chili powder, garam masala, and stir well.
3. Add mixed vegetables, curry leaves, mix well and continue stirring for 2 minutes.
4. Add rice and stir well.
5. Add 4 cups water, salt to taste, and mix well.
6. Bring mixture to a boil, reduce heat to medium low and cook covered for 20-30 min or until all the water is absorbed.

Serves 5-6

TIC
Garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg, cumin, anise, fennel etc, depending on taste.

Pressure cooking to replace step 6:  Follow steps 1-5 above except add only 3 cups water. Cover the pressure cooker, insert the weight/pressure regulator, and heat on high until the regulator begins to rock gently or a whistle is heard (depending on the pressure cooker).  Turn off heat immediately and allow the pressure to drop slowly.