Tortilla soup with a twist

Cold Minnesota winters always see me making warm, comforting and filling soups. Usually, the ingredients are whatever is in the fridge or pantry - thus saving me from making a trip on treacherous roads. Though we are now blissfully enjoying the summer sun while it lasts, we know what's coming soon. This soup is popular at Mexican restaurants and is one that I made last winter, with an Indian twist.

What you need :

Tortillas - 4, cut into wedges to resemble tortilla chips. This is where the twist I mentioned comes into play. I used leftover rotis instead of tortillas.
Red kidney beans - 1 can (Can be substituted with black beans)
Frozen green peas - 1/4 cup
Carrot - 1
Tomato - 2
Celery - 1/4 cup, chopped
Red onion - 1, chopped fine
Butter/oil - 2 tbsp
Cumin powder - 1 tsp
Soup seasoning - to taste
Salt & pepper - to taste

Spread the roti wedges in a single layer on a baking sheet and bake in a preheated oven for 8-10 minutes, keeping a close watch so that you can stop baking once they start to harden and brown. Another way to do this is to spread some oil on a frying pan and then roasting the roti pieces over a slow flame until they are crisp on both sides. Set this aside.

In a large saucepan, heat butter/oil. Add the onions and saute till they start to turn translucent. Add the chopped tomatoes, and carrots and saute till tomatoes become soft and mushy. Add in the rest of the ingredients (except seasoning) along with 4 cups of water. Since most of the ingredients I have used are canned or frozen, it doesn't take much time for the soup to come together. Let it boil for 10-12 minutes on a medium flame. Taste and adjust salt and pepper. Add in soup seasoning. Use a potato masher or a ladle to mash some of the ingredients to give the soup some thickness. If you want to, you can use a hand blender or a regular blender too, for a smoother soup, but I like this soup chunky.
To serve, put some of the tortilla strips in a bowl. Pour the soup on top of it and then top it with more tortilla strips.

This is my third post for Week 2 of BM#78 under the theme Oceanic Cuisine - dishes from countries that are bordered by two or more oceans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 78

Minestrone soup

I have often stated on this blog that my all time favourite soup is the minestrone and that Olive Garden, in my opinion, makes the best minestrone. For the past several years, I have ordered minestrone at many other restaurants, hoping that it will match up to the taste of that from Olive Garden but sadly, that has not happened yet.
So, I did the next best thing - and that is to make minestrone at home, recalling ingredients from memory, and I must say that I am quite happy with the result - a filling soup that you will keep coming back for more of.

What you need:
Chickpeas/ garbanzo beans/ kabuli chana - 1/4 cup
Red kidney beans/rajma - 1/4 cup
Dried green peas - 1/4 cup
Onion - finely minced - 1/2 cup
Carrot - chopped - 1/2 cup
Celery - 1/2 cup, finely chopped
Shell macaroni - 1/4 cup
Butter - 3-4 tbsp
Soya sauce - 1 tsp
Italian soup seasoning - to taste (I recommend using this generously)
Salt - to taste
Freshly ground black pepper
Grated parmesan cheese

Soak the chickpeas, red kidney beans and green peas in plenty of water for 8-10 hours.
Heat butter in a thick, heavy bottomed pan. I used the pressure cooker to do this. Saute the chopped onion, carrot and celery on low heat until brown. Add the soaked beans, salt, soya sauce, 4 cups of water and shell macaroni. Cover and cook till one whistle. Then reduce the heat to low and cook for a further 15 minutes.
Once the steam escapes completely, open the lid, stir well and add Italian soup seasoning. At this stage, if you feel the soup is too watery, boil for a while more to reach the required consistency and if you feel it is too thick, add some water and heat through.
Just before serving, add freshly ground black pepper and grate some parmesan cheese over the soup.

Check out the Blogging Marathon page for the other marathoners doing BM#22.

Rajma pulao

I HATE SUMMER!!!
There, I said it. Anyone who says sunshine brings happiness hasn't lived through a Chennai summer. There's nothing that I like about these hot and humid days......sweat, dirt, grime, crankiness - this is what I associate with summer. Why is my part of the world so hot and humid when others are flooded with rain? Give me cool rains or a cold winter any day.
I love the mangoes and the jackfruits that grow in summer, but NOT THE HEAT.
That said, here is a recipe for rajma pulao that I saw on a TV show and recreated at home. What I like about this recipe is that it uses none of those spices like cardamom, clove or cinnamon which are usually used in abundance in any kind of pulao.
What you need:
Rajma(Red kidney beans) - 1 cup (soaked in plenty of water for 6-8 hours)
Onion - 1, chopped fine
Tomato - 2, chopped
Green chillies - 2 or 3
Ginger - a small piece, chopped fine
Garlic - a few cloves, chopped
Coconut milk - 1 cup
Rice - 1 cup
Salt - to taste
Chopped cauliflower - 1/2 cup(Finely chopped capsicum can also be added)
Corriander leaves - to garnish
Red chilli powder - to taste

Add salt to rajma and cook it in the water in which you soaked it. Once cooked, drain the water and set it aside.
Add 1 cup of coconut milk and 1.5 cups of water in which the rajma was cooked to the rice. Add a little bit of salt and cook in a pressure cooker for two whistles.
Heat a tsp of oil in a pan. Add some cumin seeds to it. When it sputters, add the green chillies, ginger, and garlic and fry. Then add the onions and saute until pinkish. Stir in the tomatoes and the cauliflower and fry well. Add the cooked rajma and some salt. Heat until all the moisture is absorbed.
Stir in the cooked rice. Mix well. Garnish with corriander leaves.

Will I be making this again???
That's a definite YES!!!
This is a wholesome and tasty pulao which does not require any accompaniment. The rajma water gives the rice a beautiful pinkish brown colour. The kidney beans, coconut milk and chillies combine to give the rice a very different and unique flavour and aroma.

This is my entry to the 13th edition of My Legume Love Affair, and event started by Susan of the Well Seasoned Cook and currently hosted by Sunshine Mom of Tongue Ticklers.

Though this was made on the stove top, it can be easily adapted to be made in the microwave. I would suggest using canned kidney beans if you are going to make it in the microwave. So, off it goes to Ramya who is hosting MEC - Protein rich food.
MEC is an event that attempts to show how easy it is to cook everyday food in the microwave and was started by Srivalli.

Rajma methi

The first time I tasted rajma was in Delhi. It was served with rice and tasted absolutely, positively divine. I am yet to find a recipe that I like to eat with rice, but whenever I make rotis and want to serve rajma curry, this is the recipe that I follow. The methi leaves are a last minute addition intended to save them from going directly from the refrigerator to the dustbin.

What you need:
Rajma (Red kidney beans) - 1 cup, soaked in plenty of water overnight and cooked
Onion - 1, large, chopped
Tomato - 2, chopped
Green chilli - 2, minced
Ginger - a small piece, chopped
Garlic - a few cloves
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt
Sugar - a little (optional)
Chopped methi(fenugreek) leaves - 1/2 cup or a small bunch
Oil/ghee - 2 tsp
Cumin seeds - 3/4 tsp
Kalonji seeds - 1/2 tsp

Heat oil/ghee. Add the cumin and kalonji seeds and toast for a few seconds. Stir in the chopped green chillies, ginger, garlic and onion. Saute until onions start to brown. Add the tomatoes and heat until mushy. Add turmeric powder, red chilli powder, salt, sugar, garam masala and stir well to mix. Add the cooked rajma along with the water in which it was cooked. Boil for a few minutes until the gravy thickens. Add chopped methi leaves and simmer until the leaves wilt and soften. The addition of methi leaves will make the curry bitter. So skip this step if you don't like anything that tastes bitter.
Serve hot with roti/puri.

This goes to Simona who is hosting the 5th edition of My Legume Love Affair. MLLA was started by Susan of the Well Seasoned Cook.