This is a simpler version of the very traditional moru kuzhambu, quite commonly made in many south Indian homes and at wedding feasts.  My friend Revathi Subramaniam shared her recipe with me. Being lazy, I have made it quite a bit simpler and easier to serve as a hearty soup, though one could argue it is really … Continue reading

There are times things just turn out extraordinarily well.  What started as any other soup just turned into sheer deliciousness.  My daughter ate three bowls of it for dinner and asked for more at lunch the very next day. I have no explanation.  But I share the recipe here. The ingredients were quite ordinary, even … Continue reading

This is a fairly robust and flavorful soup. The key is to roast the vegetables so they caramelize and add that smoky, roasted flavor to the soup.  Fresh herbs add a lot of flavors. Use locally available herbs and substitute dry herbs if you must. It can be made dairy free and completely vegan or … Continue reading

Cipollini Onions Shallots and Italian Parsley

I love experimenting with soups.  This is a delicious and light soup that takes very little time to make and adds a touch of class to any meal.  I served it the other day with dry multigrain toast as a first course before a penne arrabbiata.  My guest seemed to enjoy it and it didn’t … Continue reading

Spicy Vegetable soup with penne

This dish should really be called vegetable rasam and it’s a perfect one pot dinner for a small family.  I am not sure why I made it last night. I think it was because I was craving some spicy rasam flavors but didnt feel like making rice and a vegetable separately. I also had a … Continue reading

Readers must know by now that I enjoy both making and eating soups and usually make them with whatever vegetables I have available. I use fresh herbs when available and any combination of spices that I think will work well together. It means that my soups never taste the same and there is some risk of … Continue reading

Winter is for soup.  Who doesn’t feel embraced and cared for when served a steaming mug of soup bursting with flavors. The best soups have some depth and complexity of flavor.  But that doesn’t make them difficult to make. It is all about ingredients and combinations.  Feel free to experiment with what you have available … Continue reading

Here is a simple variation on the traditional aloo mutter paneer that is the staple of most tandoori restaurants the world over. With fresh vegetables and tomatoes it bursts with flavors. The tofu adds protein and removes some fat.  It can be a fairly low fat dish and versatile enough to be served with bread, roti … Continue reading