Palak - Tomato Soup

So what did I learn new this time? - "Pressure Cooking!"
I have heard people say dishes will lose its nutrients when pressure cooked and I had my doubts too. But didn't bother too much because it helped me to cook faster and that's how I was taught to cook. Few months back I joined a FB group called UBF - United by Food. This group led by Rama Krishnan experiments many recipes by pressure cooking. Now that I have time; I followed their recipes and did a bit of google search too. I gave some flopped; average and good shows ;). 

Putting into a nutshell pressure cooking

1. Retains the nutrients and flavor intact.
2. Transfers the nutrients to the liquid but is not lost. 

    Do retain your veggies broth and substitute water with the broth in soups
3. Increases the boiling point of water and hence cooks faster.

4. Saves fuel

Recipe

Prep Time : 2 minutes
Cooking Time : 8 minutes.
Serves : 2
Source : Inspired by OPOS Theme from UBF FB page.

Ingredients

6-7 garlic cloves
1 medium sized tomato
2 tsp pepper powder
1 tsp olive oil
1 tsp cumin seeds
15 palak leaves(wash them thoroughly)
Salt as needed
Water as needed
Cheese topping (optional)

Method

1. Take a pressure cooker and add 1 tsp olive oil.
2. Add cumin seeds and once they splutter add garlic and saute until they turn brown . Then add tomatoes,spinach and salt. Saute for 2 minutes and add water.
( depending on how u want your soup - thick/clear)
I liked the thick creamy texture of the soup.
3. Close the lid and leave it for a whistle.
4. Once the pressure subsides blend it in a mixie and add pepper according to your spice level.
5. Serve hot

Note
1. Get rid of the garlic's skin by microwaving it for 30 seconds.
2. Instead of adding water you can add veggies broth or dal water too.

Tidbits:

Did you know Spinach 

1. is packed with nutrients (has loads of Vitamin A and C) that is good for hair and skin.

2. is anti - diabetic and has anti-cancer substances

3. can be your friend if you're trying to shed that extra flesh because of it's low calorific value.

Tomato Rasam

Rasam is an elixir in a Tambram's life. I grew up eating Rasam every single day. According to me, though Rasam is easy to prepare, it takes a while to master it.

Rasam is nothing but a clear soup. There are umpteen rasam varieties! Hot Black Pepper-Cumin Rasam does wonders when you're down with cold.

The best rasam I have tasted so far was at my sister-in-law's (SIL)house.My SIL's mother-in-law "PB" Aunty is a terrific cook; even the simplest meal will be cooked to perfection and will taste delicious. She keeps telling me that we can gauge a cook just by tasting their Rasam. Here comes her famous dialogue  "nanna vakkanai ah panni sapdanum"  ( meaning cook and eat with fullest satisfaction!!! ) :-)

My aunt is not only a terrific cook but a beautiful person too! She is one of those with whom you'll develop an instant liking. She is the epitome of patience. A role model to many MILs and MILs to be :-)

This post is dedicated to her!

Recipe:

Source : PB Aunty
Cooking time : 15mins
Preparation Time : 5 mins
Serves 3 people


Ingredients:
Purée from 3 medium sized tomatoes
1 tomato diced
2 cups tamarind juice (take a gooseberry sized tamarind and soak in hot water for 5mins)
2 cups lentils broth
1 green chilli slit vertically
1 inch ginger
A bunch of coriander leaves
2 tablespoon rasam powder
A pinch of turmeric powder
A pinch of asafoetida
Water as required
Salt as required

For Tempering:
1½ tablespoon ghee
1 teaspoon mustard
1 teaspoon black pepper
1 teaspoon cumin seeds

Method:

For the lentils broth

Pressure cook 1 cup Tuvar Dal/Split Red gram with water and retain the broth with little dal.
(The rest of it can be used in Sambar).

1. In a  pressure cooker or a deep vessel add the puréed tomatoes, diced tomato,tamarind extract, green chilli, asafoetida, rasam powder,turmeric powder and ginger.

2. Close the lid partially and allow it to boil in a low flame for 10 minutes (until the raw smell from the rasam powder vanishes and tomatoes become soft)

3. Add lentils broth and salt and give it a stir in a medium flame. 

    (You can add some water if the rasam is too thick)

4. Wait until the rasam becomes frothy on the top.

5. Remove it from the flame and go for tempering

    Heat 1½ tablespoon ghee in a small pan. Once hot, add mustard seeds,cumin seeds and black pepper  and let it pop and pour it over the rasam

6. Garnish with coriander leaves.

• Ensure you don't add too much tamarind because we use enough tomatoes to get that tangy flavour.
• You can serve it with rice, or soak some lentils Vada to it, or just have it like a soup!
• You can also add 3-4 minced garlic and garnish with mint leaves for added flavour.

Tidbits:

Did you know black pepper

• is one of the ancient spices native to India,
• is offered to God in a belief that it will cure all ailments (We offer salt and pepper in Vaitheeswaran Kovil)
• is the spice that our forefathers cooked with before the Portuguese introduced chillies to India.