Watercress & Potato Soup

Now there's nothing quite like warm soup on a cold winter's day. And here in the Great Lakes area we appear to be having the coldest, snowiest winter ever. In fact, not only do we have 3 feet snow on the ground, the branches of trees have frozen over and are glittering like shiny ornaments in the bright winter sun! Yes I spent the better half of my day admiring this sight and taking loads of photographs. With the setting sun, I decided to get back in and get some hot soup going.

We love soup so much around here that I have taught myself to prepare it 'from scratch'!! Yes, I make my own soup stock, freeze it, and keep it handy to boil up a steaming hot favourite in a snap. Here's my recipe for our favourite Watercress & Potato Soup.


Ingredients:
2 tbsp butter
1 oinion, chopped fine
1 potato, diced
5 oz watercress
2 cups vegetable stock
11/2 cups milk
Lemon juice, to taste
Salt to taste

To Serve:
Pepper, to season
Sour Cream
Orange peel

Method:

1. Warm the butter in a large non-stick saucepan. Add the onion and fry over low heat until it becomes translucent. Add the potato and fry for 3-5 minutes. Cover the pan, and cook for 5 minutes over medium heat, stirring occasionally.
2. Wash the watercress, strip the leaves, and chop the stems.
3. Add the stock and milk to the pan and once they are warm, add the watercress. Simmer for 10-15 minutes.
4. Season with salt and pepper, then process in a blender. Return to the saucepan and heat.
5. Adjust seasoning, pour into warmed soup bowls, garnish with sour cream and orange peel.
6. Serve with warmed crusty bread or freshly baked biscuits.

I am sending this delicious and nutritious recipe over to Lisa for her wonderful new food event No Croutons Required....

I am also sending this great winter warmer to Jen at the The Left Over Queen. Jen hosts the delightful and very easily accessible web resource: The Foodie Blogroll. It is a superb link, indeed must-have for all Food Bloggers in the Blogosphere!! Thanks Jen!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Rose-Coloured Kalakand Hearts

Kalakand is a much-loved sweet in Indian homes. It is milk-based treat that graces festivals, marriages, and many more celebratory events.

Kalakand has a melt-in-the mouth feel. It is grainy in texture often due to the multiple milk based ingredients that make it up. The best Kalakand is that which is gently sweetened and allows the combination of both flavour and texture to explode simultaneously in a single bite. Though almonds, cashews, and indeed even walnuts can be added to Kalakand, I find that this indulgent sweet holds its flavour best when paired with pistachio nuts! Needless to say, this sweet is for everyone who loves milk, adores fudge, and has the desire to give in to toothsome delights every so often. And with Valentine's Day round the corner, what better treat for your sweet than these dainty Rose-Coloured Kalakand Hearts!


Ingredients:
340 gms (12oz) khoya/mava
1 cup full-fat milk
3/4 cup Ricotta cheese
1/4 cup sweetened condensed milk
1/4 tsp pistachio nuts, chopped coarsely
1/2 tsp cardamom powder
1/2 tsp ghee (clarified butter)


Method:

1. Coarsely grate the khoya.
2. In a heavy-bottomed pan, heat the milk until it begins to boil. Add the grated khoya to the milk. Reduce heat, and blend well, stirring constantly.
3. Once the khoya melts completely, add the ricotta cheese one tablespoon at a time and mix well.
4. Cook this mixture on medium-high heat until it begins to thicken. Now add the cardamom powder, pistachios, and the condensed milk, stirring constantly.
5. When the mixture starts to dry out and it will begin to leave the sides of the pan. Lower heat and cook till the mix dries out completely and begins to take the shape of a lump. You will notice the mixture change colour and acquire a faint rose shade.
6. Grease a cookie sheet or square cake pan with ghee. Remove the Kalakand on to the sheet, pat down to achieve desired thickness, and let it cool.
7. Using a sharp knife or cookie cutter, cut into desired shapes.

I am sending this recipe over to Zorra's Valentine's Day: A heart for Your Valentine and to Pooja at Theme of the Week - Valentine's Day. Enjoy the Kalakand with the entire family and friends. Mine can testify - there's no better way to say: I love You!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Mumra Wale Kanda Pohe

Pohe is an all-round favourite at breakfast on weekends or for a heavy tea. My current favourite is a recipe that I learnt from a friend but have tweaked to taste. This pohe is made not with Pohe Rice (flattened rice) but with Mumra or Puffed Rice. It has a different and unique flavour and texture. But I found that the puffed rice absorbed the flavours better than the flattened rice. Also it retained a moisture and softness that pohe rice tends to lose if not served immediately. This recipe of Mumra Wale Kanda Pohe is for Jhiva for Ingredients: Onions, which this time has been hosted by Radhika of Radhi's Kitchen.


Ingredients:
6 cups Mumra (Puffed Rice)
1 tbsp oil
2 large onions, sliced finely
2 green chillies, slit
6-8 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt, to taste

Method:

1. Take 2 cups of Mumra in a large bowl. Pour enough tap water over the Mumra tosoak them through. You may have to use your hands to push the Mumra under the water. Allow to soak for 1-2 minutes until they lose their crispness and become soft. Taking one handful at a time, squeeze the water out of the Mumra completely. The Mumra should not retain any water yet hold its shape at this point. Spread out in a large colander.
2. Repeat this until all the Mumra are in the colander.
3. Heat the oil in a large pan. To this, add the mustard seeds, and when they pop add the cumin, curry leaves, sliced onions, and green chillies. Cook on medium heat until the onions become transparent.
4. Now add the prepared Mumra, turmeric, red chilli powder, and salt to taste. Stir in the spices so that all the ingredients are blended well. Cover and cook for 2 minutes.
5. Remove the cover of the pan, stir, and keep on the heat until the Mumra is completely cooked - about 5 minutes.

Serve Mumra Wale Kanda Pohe hot with a squeeze of fresh lime and your favourite pickle!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.