My Indian Root Vegetable Soup

I really love root vegetables and I cannot bake them here and I’ve had them sauteed in a hundred ways. So, along with my love of root veggies my job as a mother trumps, and low and behold I love the most time consuming vegetables, like beetroot. Now, in my journey in India I have come up with a great recipe that I love which incorporates many Indian tastes in a delicious low broth soup for babies and children to eat!

Ingredients
5 medium carrots cut into triangles bite size
4 medium onions in bite size pieces
1 large turnip cut into bite size pieces
1 whole stalk of celery the whole thing leaves heart and all in bite size pieces
3 small bay leafs
1 tsp hing powder
1 tsp of turmeric powder
2 to 4 tsp of salt
1/4 tsp of black pepper
2 garlic cloves
2 tbs dry fresh parsley
4 tbs unsalted butter or olive oil
4 cups water

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In a pan that is suitable for putting in a pressure cooker add everything but 4 tbs unsalted butter and 3 cups of water, let mixture soak for 30 minutes. add remaining water and 2 tbs of butter before putting it in a pressure cooker. pressure cook for 6 to 7 minutes after 1st whistle. Take out and remove most of water and set aside to freeze. gently mash the mixture a little adding butter and salt to taste. If I want more of a kick to the soup for my inlaws I add Guntur green chillies and Kovvur red chilli powder to their taste in cooker whith veggies.

Veggie Sauce to try with but not madatory as we eat with sauce or milk bread rusk with soup.

Frying, Drying and Making Tidbits From My Andhran Kitchen by Paradesi Bhaarya

Drying chillis in a mixture of buttermilk and corriander leaf fresh, lots of salt for several days in an earthen jar. Remove when white and put on trys in sun all day until dry. Store in a very dry place for up to 3 years if use silicon packets in container, just make sure it doesnt touch edibles. We use chillis from Guntur District in Andhra Pradesh and they are so delicious!

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Fryums are a common addition to a meal to add toast texture to dals. First we prepare a thick paste and then take old saree material and lay out flat using rocks to hold down edges. Then, we spoon on dollops of paste to saree and let dry in sun. Remove at night and then lay out again next morning until completely sun dried, about 1 week. If cracking too much the paste was not thick enough.
Pastes can be made with anytuing from chickpea flour to rice flour. Many fvorites are potato flour and tapioca flour. You will want to take 1 liter of water and bring to a boil add ground green chillis, and 4 Tablespoons of whole cumin seed and 5 to 10 tablespoons of salt. Fryums are usually very salty, so salt to taste. Once boiling add flour of choice (rice, corn, jowar, millet or ragi, besan or potato flour) Bring mixture to a boil and watch it thicken. you want it to be thick like molassas but still runny. Finish by putting on saree and setting out in sun. Do not turn or mess with them. As you see below we have put a plastic cover over them that is transparent, we do this only to keep flys or dirt from landing on them, as India is very dusty.

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To make Fryums we heat up 5 tbs oil for several minutes, then we place a few of them in oil and jiggle a little, once puffy flip and repeat. should only take 1 minute for them to fry up. Serve with dal and a vegetable curry! Enjoy!

Frying, Drying and Making Tidbits From My Andhran Kitchen by Paradesi Bhaarya

Drying chillis in a mixture of buttermilk and corriander leaf fresh, lots of salt for several days in an earthen jar. Remove when white and put on trys in sun all day until dry. Store in a very dry place for up to 3 years if use silicon packets in container, just make sure it doesnt touch edibles. We use chillis from Guntur District in Andhra Pradesh and they are so delicious!

image

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Fryums are a common addition to a meal to add toast texture to dals. First we prepare a thick paste and then take old saree material and lay out flat using rocks to hold down edges. Then, we spoon on dollops of paste to saree and let dry in sun. Remove at night and then lay out again next morning until completely sun dried, about 1 week. If cracking too much the paste was not thick enough.
Pastes can be made with anytuing from chickpea flour to rice flour. Many fvorites are potato flour and tapioca flour. You will want to take 1 liter of water and bring to a boil add ground green chillis, and 4 Tablespoons of whole cumin seed and 5 to 10 tablespoons of salt. Fryums are usually very salty, so salt to taste. Once boiling add flour of choice (rice, corn, jowar, millet or ragi, besan or potato flour) Bring mixture to a boil and watch it thicken. you want it to be thick like molassas but still runny. Finish by putting on saree and setting out in sun. Do not turn or mess with them. As you see below we have put a plastic cover over them that is transparent, we do this only to keep flys or dirt from landing on them, as India is very dusty.

image

image

To make Fryums we heat up 5 tbs oil for several minutes, then we place a few of them in oil and jiggle a little, once puffy flip and repeat. should only take 1 minute for them to fry up. Serve with dal and a vegetable curry! Enjoy!

South Indian Chicken Fry

chickenfry

2kgs of boneless chicken breast curry cut

1/2 kg of bone-in curry cut chicken pieces

15 curry leaves

1 bunch of coriander leaf chopped

1/4 tsp of turmeric

1 Tbs chili powder – to taste

1 tsp of coriander seed powder

1 Tbs of ginger garlic paste (I make mine fresh)

2-4 Tbs Salt- to taste

3-5 Tbs of sesame seed oil or peanut oil

In a bowl combine all ingredients except the curry leaves and the coriander leaf let sit 1 hour if you want a tender and deeper spice flavor..

Heat a deep frying pan with 4 Tbs oil on low. Once crackling add the chicken mixture in one layer in pan. Cover and cook until chicken is no longer pink 15mins or so, adding oil if needed. Open lid and add curry leaf and coriander leaf. Fry for an additional 5 minutes on high adding oil if needed. Serve with steamed rice, Indian fried rice, or any type of roti.

Frys are commonly eaten with rasam in South India with white rice followed by curd.

You can add nuts to the fry like cashews or peanuts in middle of cook time to add more crunch.

Sorry so dark as my Indian kitchen has very little light!

Enjoy!