Thursday, February 28, 2013

(Uber Simple) Lentil soup

  1. Onion - 1 medium, diced 
  2. Carrot - 1 large, diced 
  3. Masoor dal/green lentils - 1.5 cups (washed, and strained) 
  4. Garlic cloves - 4-5, minced 
  5. Cumin powder - 1.5 tspn 
  6. Olive oil - 2 tbpsn 
  7. Salt-  to taste

  1.  Heat olive oil in a thick bottomed vessel, add onions. Let it cook till its soft, and slightly brown. You can expedite this step by adding 1/2 tspn salt. 
  2. Add carrots, and garlic to the onions. Let it cook till the garlicky smell disappears, around 1 minute.
  3. Add lentil, and cumin powder. After mixing it all together, add 4 cups of water ( I added around 6 which was too much, I had to boil it with the lid open at the end, to remove excess water).
  4. Increase the flame so it boils. Once it starts boiling, you can reduce the flame, and cover and cook till lentils are completely cooked. This will take about 30-45 minutes. 
  5. You can mash the lentils after it is cooked. 
  6. Serve with fresh chopped cilantro.
A variation to this soup that I would try next time is adding cilantro stems while it boils, and then the leaves once soup is done. It will enhance the yumminess of the soup!

Tuesday, February 19, 2013

Pot Roast


This dish was created using the recipe given in pioneer woman pot roast with some modifications.  It turned out to be so tasty, that we made this again when we had a family gathering.


1.   Chuck pork meat- 1 pound
2.   Onions, white - 3
3.   Carrots, medium -5
4.   Garlic cloves - 7-8
5.   Beef broth or red wine - 1 cup
6.   Rosemary, Thyme - 1 tspsn (dried)
7. Salt to taste
8. Pepper to taste


1.   Pick a nicely marbled piece of meat. Slice the meat into 1 inch thick pieces, and generously salt and pepper the chuck roast
2.   Now cut each garlic into 1-2 pieces, and press them into each meat slice (see pic)
3.   Cut the onion into 3 pieces, and the carrots into 2 inch slices.
4.   Heat some oil in a pan, and brown the onion pieces, followed by the carrot slices. Scoop them out.
5.   To this oil, add each meat slices, and sear it for 1-2 minutes on all sides until it is brown on all sides. Remove the meat piece. Do not discard the remnants in the pan, we are going to use it. With the burner still on add beef broth, and deglaze the pan, scraping the bottom to get all the flavor out from the pan. Keep aside
6.   Now in a tall vessel, add beef broth, the meat slice, the flavor liquid from the pan, onion and carrots.
Add in the rosemary, thyme,
7.   Keep the oven flame to medium heat, and let this cook for 3-4 hours. Make sure you have enough broth in the vessel to cook this through and through