Homestyle Minestrone Soup

Ingredients:

1. Penne pasta - 1/4 - 1/2 cup
2. Garbanzo beans - 1/2 cup (or 1 can)
3. Onion - 1 large; chopped
4. Garlic - 2-3 cloves; chopped
5. Celery - 1 stalk, chopped
6. Carrots - 3; chopped
7. Tomatoes - 2 ; chopped
8. Tomato paste - 3 table spoon
9. Zucchini - 1; chopped 
10. Baby spinach -  5 oz bag 
11. Olive oil
12. Dried basil - 1 tablespoon
13. Oregano - 1 tablespoon
14. Pepper powder - 1 tablespoon
15. Salt - to taste
16. Water - 6 cups

Method:

1. If not using canned garbanzo, soak it for about 5 hrs and cook for 2 whistles in a pressure cooker with little salt. (Do not mash the beans).
2. Cook pasta in boiling hot water with salt until soft. Set aside.
3. Heat olive oil in a deep pot and add carrots, celery, onions and garlic.
4. Saute till the vegetables are cooked.
5. Add water, tomato, tomato paste, garbanzo beans.
6. Add the seasonings along with salt and pepper.
7. Bring to boil. Reduce the heat and simmer for about 15 minutes.
8. Add in the zucchini and let it boil again for 5 minutes.
9. Add the spinach to the soup  and let it simmer for about 2-3 minutes.
10. Add the cooked pasta and give it a stir.
11. Serve hot with shredded cheese (optional)

Note: You can also substitute garbanzo beans with red kidney beans or use both!

Southwest Chili Soup

Ingredients:

1. Onions     - 1 large; chopped
2. Tomatoes - 2 large; chopped
3. Green chilies - 5; chopped finely
4. Red kidney beans - 1/2 cup (or 1 can)
5. Great northern beans - 1/2 cup (or 1 can)
6. Red chili powder - 1 tablespoon
7. Cumin powder -  1 tablespoon
8. Vegetable broth - about 3 cups (more or less depending on preferred consistency)
9. Salt  - to taste
10. Coriander leaves - for garnish

Note1: If not using canned, soak red kidney beans and great northern beans for about 6 hours. Pressure cook with salt for 2 whistles. Do not overcook and mash the beans.


Method:

1. In a saucepan heat olive oil and saute the onions till they become transparent.
2. Add in the tomatoes, green chilies, red chili powder, cumin powder, salt and fry for a minute.
3. Add in the vegetable broth and bring to boil.
4. Add in the red kidney and northern beans.
5. Close the pan and simmer for 15 minutes.
6. Garnish with chopped coriander leaves.

Note2: Seitan (soy meat substitute) can be added for extra protein.

Kadai Paneer

1. 

Ingredients:

1. Paneer - about 300 grams (cut into cubes)
2. Onion - 1 (cut into half inch pieces)
3. Capsicum - 2 (cut into half inch pieces)
4. Tomatoes - 4 (cut into small pieces)
5. Coriander seeds - 1 1/2 tsp 
6. Red chilies - 5-6 (add more or less according to desired spice level)
7. Ginger - 1 inch piece (shredded)
8. Garlic - 2 cloves (shredded)
9. Green chilies - 2 (slit them)
10. Dried methi leaves - about 1/2 tsp 
11. Garam masala - 1/2 tsp
12. Turmeric powder - 1/2 tsp
13. Salt - to taste 
14. Oil
15. Fresh coriander leaves - for garnish

Method:

1. Dry roast the coriander seeds and red chilies till they turn a little brown. (Make sure not to turn them black).
2. When it cools, grind into a coarse mixture.
3. Heat oil in a kadai and add the shredded ginger and garlic . (Alternatively you can add the ginger-garlic paste).
4. Saute for a couple of minute and add the onions. 
5. Saute till the onions turn transparent.
6. Add the tomatoes and cook till they become soft. 
7. Add the ground mixture, turmeric powder, required salt and cook till the tomatoes becomes like a paste. (This should take about 8-10 minutes)
8. Add the capsicum, mix well and cover the kadai. Cook till the capsicum becomes soft. (Sprinkle little water if you need to, so that the mixture does not stick to the kadai).
9. Add the paneer cubes, garam masala and cook for about 2-3 minutes.
10. Switch off the flame and crush the methi leaves and add it to the kadai paneer. Mix well.
11. Garnish with coriander leaves.
12. Serve hot with chapatis. 

How to Sprout Whole Green Moong?

Ingredients:

1. Whole Green Moong - 1 1/2 cups

Method:

1. Wash and soak the moong overnight (about 7-8 hours) in about 3 cups of water.
2. Drain the water completely.
3. Tie the moong in a muslin cloth/clean towel.
4. Place the cloth in a container and close the lid.
5. Check in 24 hours to see if the moong has sprouted.
6. If you want longer sprouts, let it stay in the container for another 12 hours.
7. Remove the cloth and transfer the moong to a container
8. Can be kept refrigerated upto 3 days. 

Mint Thogayal

Ingredients:

1. Mint - 1 bunch (packed tightly). (Wash the leaves well!)
2. Tamarind - 1 small lemon sized ball
3. Red chilies - 3-4 (adjust according to taste)
4. Mustard seeds - 1tsp
5. Urad dal - 1 1/2 tsp
6. Asafoetida - 1/4 tsp
7. Salt to taste
8. Oil - 1 table spoon

Method:

1. In a pan, heat oil.
2. Add mustard seeds. When they start to crackle, add asafoetida and urad dal.
3. When the dal starts to change color, add the red chilies.
4. Saute for a minute in medium flame. (Do not let the dals to turn black)
5. Switch off the flame and add the mint leaves and saute for 1 minute.
6. Let this mixture cool. 
7. Grind with tamarind and salt to taste.
8. Add little water if required to get a thogayal consistency.
9. Goes well with hot steamed rice!