“Follow your dreams, work hard, practice and persevere. Make sure you eat a variety of foods, get plenty of exercise and maintain a healthy lifestyle.”
Sasha Cohen
It’s been a few weeks since I joined the GOQii lifestyle campaign, and I have to admit I am enjoying it. It’s worth every step I take, with self motivation in every breath. YES, I still reach out for the GOQii band every morning, quite religiously, even before I grab my cell. Small changes go a long way, and I have to thank the sweet online coach for that. For her patience too.
The days have been BUSY, not a moment to rest. The headless chicken dance has taken over, where most of the day whizzes by in a blur. What keeps me going are the small, simple things that make a huge difference. It’s the advice from Elena, that she touches base everyday, that she gently cajoles, that she offers choices.
She gently reminds me to start each day with lime in water, to make sure I reach for walnuts. Drink more water. Are you staying well hydrated? She walks the talk. Summer’s here, so she’s promised to send me a new summer cooler recipe everyday. Here’s one, and it uses basil seeds.
They are fascinating little magical seeds. They swell up beautifully after 10 minutes of soaking. But she doesn’t just leave you with instructions to use the seeds. She explains why they are good, what their properties are etc. And these are the small things that matter. Madhuli sent me a bag of basil seeds recently. I was so thrilled to finally use them! Again, and again ….Too exhausted to skip or exercise, then eat more fibre says the coach. So here I am … sprouts, lentils, salads, smoothies. Summer is perfect to sprout whole lentils. 1 cup of dal sprouts into a lot. Someone asked me the other day on FB how my sprouts go so long. Seriously, they just happen. If it helps, here’s what I do
[print_this]Recipe: Whole Lentils Sprouted Salad
Summary: A protein and fibre rich salad that is great for summer. It’s filling, and quite nice stirred into a bowl of yogurt too. Plan 2 days in advance for the lentils to sprout. Serves 3-4
Prep Time: 10 minutes Total Time: 15 minutes {plus soaking and time to sprout} Ingredients:
1 cup whole moong dal {whole green lentils}
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 onion, finely chopped
Fresh herbs {coriander, mint}, finely chopped
1 English cucumber, finely chopped
1-2 green chilies, finely chopped {optional}
Juice of 1 lime
Himalayan pink salt to taste
Method:
Soak the beans overnight in plenty of water.
Drain the next morning, then leave them for a day in a sieve lined with muslin, kept over a glass bowl in a cool dark corner. By now they should be sprouting.
< Rinse and repeat for another 24 hours…that’s it. Then refrigerate. They just grown and grow. Maybe it’s the temperature. We are quite warm at 30C these days.
Toss everything together in a large bowl. Serve immediately, or chill until required.
“The proof of the pudding is in the eating.”
Miguel de Cervantes
‘Upcycled’ Butterscotch Blondie Pudding … and whatta strange name might this be? It’s natural to wonder but you know, things happen. So I was baking YET ANOTHER BATCH {I can bake these in my sleep now} of the kids favourite blondies, and then there was an emergency. Not an emergency emergency, but one that required me to hurriedly nip out of the house to get some work done. I seldom leave while I am baking. The blondies were about done, like 5 minutes to go. I peeped in, and then thought, nah, not done. Should give them an extra 10 minutes!
Well that’s the difference between Wholegrain Butterscotch Blondies and the‘Upcycled’ Butterscotch Blondie Pudding! Just ten minutes. TEN! Got back, they were done, cooled… and I thought, oh dear, slightly over done. The boy readied to sink his teeth into gooey, moist blondies, and was disappointed. “Ummm, NO. What did you do? You messed them up. Same taste, not gooey Mama.” It was a ‘shove the blondies down his throat now‘ sort of a moment, but I desisted.
They sat there in the box for a few days. ‘He‘ didn’t even look at them. The dog did. Often. I was tempted to, but I couldn’t give sweet to the poor pooch. I debated what to do, then eventually ran out of patience, and thought, that’s it. Trash ’em! As luck would have it, just that day Ruchira swung by. We were in the kitchen and the box caught her eye. ‘What’s that?’ ‘Ruined batch of blondies.’ ‘Whatchya gonna do with them?’ ‘Chuck them. Overbaked. Too dry!’
She took a little nibble, eyes shining said, ‘Upcycle them!’ We both dissolved into puddles of giggles as we had spent all morning discussing up-cycling furniture. Oooh whatta good great idea that was. And that is just what I did the next morning. Such fun. Just the very name ‘Upcycled’ Butterscotch Blondie Pudding gave me the energy and soon I had sweet little glasses of up-cycled dessert!
They were a HIT! A simple vanilla pastry cream brought together in the Thermomix in under 10 minutes. Crumbled blondies and butterscotch chips. The pastry cream smothered the dry blondies in it’s love, and the end result was love at every bite!addictive good. The spoon scraping the bottom of the glasses was the sweetest sound ever! Can’t wait for another over baked batch!
Summary: Wholegrain butterscotch blondies are smothered in a luscious vanilla pastry cream to make this dessert. The ‘Upcycled’ Butterscotch Blondie Pudding’ is an addictive pudding to serve for dessert. Make ahead too. Serves 8-12 depending on portions.
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
Place all ingredients in bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
Strain into a pouring jug.
Note: Use the same proportions to make it the traditional stove way.
Assembling pudding
Crumble up 2-3 squares of blondies. Reserve for topping.
Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavours to marry.
“If you take more of your protein from vegetable or plant-based foods, good studies have shown that you will live longer.”
Professor Jeya Henry
The pure comfort of that bowl of dal, the nostalgia engulfs me each time I smell the aroma of onions being fried in clarified butter. Such is the power of food, and in my opinion, these protein rich dals / lentils offer deep deep comfort in every bowl. The humble khichadi is the meal on the go at our place, with dollops of home made yogurt and kumquat green chilli pickle. Did I forget a liberal drizzle of ghee? Yes please!
Living in India, dal was synonymous with meals when we grew up. From the bowl that I loved, to many that I didn’t, the dal journey has come a long way. There was dal served on the many long train journeys from Delhi to Bangalore as we were growing up, to diluted iquidy dals served in the Officers Mess where we dined often. There was the piquant luxurious ambi wali dal in UP during the summer. Working at the airport in the late 1980’s saw many a midnight meal after flight departures at dhabas that dotted the vicinity. Nothing could beat the comfort of that dhaba dal with the fresh tandoori roti. Pure magic. As always, dhabas in India never disappoint.
From the dhaba to Bukhara, as small bowl of Dal Bukhara and there is born another memory. This one is a truly indulgent dal, one which is a tradition in itself, a dal simmered over slow coal fires all night long, a world renowned dal. My memories of this dal go back to the late 80’s and early 90’s … the taste lingers on.
That’s the power of food, and the power of dal. Yet another dal milestone came by way of home science in school. We mastered the Moong Dal with Spinach, and post marriage this was the only dal I cooked, day in and day out. It’s the only one I was confident about. I am sure the house was FED UP with my lack of creativity but no one said a word. The only other alternative I offered was Moong Masoor Dal, a quick 5 minute dal that my mother often made. I still make that a lot. I love the flavours. A tadka of zeera, garlic and hari mirch complete it.
Now my dal repertoire has grown with many years of food blogging and traveling across India. I love the pure comfort of dals from Uttar Pradesh to the genius use of dals down south. Every part of India celebrates this macro nutrient or power house of protein in their own special way. From a finger licking good haleem, to a Parsi dhansak, to moong dal dhoklas and cheelas, the more you indulge in this cheapest form of protein the better. Dress it up, sizzle it, grind it to perfection, simmer it to luxury, or soak it into a salad, DALS THE WAY TO GO!
To mark World Water Day, I’m here with Tata I-Shakti dals to serve you three easy dal recipes that require minimum water to wash since they are unpolished. They cook faster too. The recipes use very little water in ingredients. One simple salad inspired by a typical Koshambri a dear friend made a few months ago, though his was with carrots, radish and peanuts. The bhune masale wali masoor dal is an old UP favourite which has been stepped up using seasonal greens, rocket in this case, as I have it growing in abundance. The peppery leaves add interesting flavour to it, and reduces the requirement for extra water. The third is a really quick coconut based dal chutney that I learnt when I was in Bangalore recently.
All these recipes are dal based, so naturally protein and fibre rich. With their high fibre content, pulses lower cholesterol levels and protect the heart. They are also an important source of iron and vitamin B in a vegetarian diet. Pulses are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre. According to the World Health Organisation, dals are a healthy substitute for meat, which has more fat and cholesterol.
Do you have a favourite way of doing dal? I’d love to know.
[print_this]Recipe: Dal Koshambri / Moong Dal Carrot & Cucumber Salad
Summary: A light summery salad that is protein and fibre rich. Pomegranate adds to the appeal. Soak the dals in about 2 cups of water, then drain and use the water to cook rice in, knead dough with, or just drink it up! No cooking, means less water!
Prep Time: 15 minutes Total Time: 25 minutes Ingredients:
3/4 cup TATA I-Shakti Chana Dal and 1/4 TATA I-Shakti Moong Dal soaked overnight and drained
2 small English cucumbers, chopped fine {I leave the skin on
1/4 coconut, grated
1 small carrot, grated
1/2 cup pomegranate kernels
2-3 green chilies, finely chopped
Juice of 1 lime
Salt
Pinch of sugar
Tempering
1 tbsp oil
1 tsp mustard seeds
1 tsp
A generous pinch of asafoetida
2-3 sprigs of curry leaves
Method:
Place all ingredients except lime juice in a large bowl. Squeeze over the juice of 1 lime and mix well. Taste and adjust seasoning.
To temper
Heat oil in a small saucepan. When hot throw in mustard seeds, followed by urad dal. When they splutter add the hing and curry leaves. Fry over medium low until the leaves are crisp. Pour over the salad. Serve immediately.
[/print_this]
[print_this]Recipe: Spicy Kadele Bele Chutney / Chana Dal Chutney
Summary: A spicy and tangy dal based chutney which is power house of energy and taste. The play of flavours is wonderful. The dal is cooked dry,a dnthe chutney uses only minimal water by way of the soaked tamarind.
Prep Time: 5 minutes Total Time: 20 minutes Ingredients:
5 tsp TATA I-Shakti Chana Dal
3-4 dry red chilies {as per taste}
3-4 sprigs curry leaves
1/4 – 1/2 tsp hing
1/2 tsp methi seeds
1 tsp oil
3/4 cup grated coconut
1 small ball tamarind, soaked in 3/4 cup water
Tempering / tadka
1 tablespoon oil
1 teaspoon mustard seeds
pinch hing
2-3 whole red chilies
5-6 curry leaves
Method:
Heat oil in a heavy bottom wok. Add the chana dal, red chilies, curry leaves, hing and methi seeds. Roast over low heat until the dal turns a light pink. Do not brown.
Grind to a coarse powder {or a consistency you would like}
Squeeze and strain the tamarind. Add the coconut and tamarind water to the ground chana dal and mix well. Season with salt.
To Temper
Heat oil in a small saucepan. When hot throw in mustard seeds, followed by the hing and curry leaves. Fry over medium low until the leaves are crisp. Add red chilies and turn off heat. Pour over the chutney.
Serve with idli, dosa or serve with fresh boiled rice.
[/print_this]
[print_this]Recipe: Sabut Masoor Aur Hare Patte ki Dal / Whole Masoor Dal with Rocket
Summary: A traditional protein and fibre rich dal gets a makeover with the addition of winter greens. The dal uses less water as it takes moisture from the greens, and also from yogurt. This dal is pure comfort
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
1 1/2 cup masoor chilka, soaked for an hour
1 1/2 tbsp virgin coconut oil }{or oil, ghee of your choice}
Heat oil in pressure cooker. Add hing, then chopped onions. Fry onions until golden brown.
Add ginger garlic pastes and green chilies. Sauté for 2 minutes, then add dry masalas, sauté for 30 seconds.
Add chopped tomatoes and sauté for 5-7 minutes over high heat until they release oil.
Now add the greens and sauté for 2 minutes until wilted. Add the soaked dal with water, add salt to taste and cook under pressure until done, for 12-15 minutes.
Let it sit as is for at least 15-20 minutes cooking in its own steam. Open and check if dal is soft, else cook under pressure for another 5-7 minutes. Mash some dal with the back f a spoon to give the dal a creamy consistency.
Stir through whisked yogurt and simmer for 5 minutes.
Taste and adjust seasoning. If you like a tangy dal, squeeze in half a lime before serving.
Top with a spoon of ghee and serve over hot rice, or with chapatis, parathas etc.
“The journey of a thousand miles begins with one step.”
Lao Tzu
Numbers have meant nothing to me. So far I mean. The number game and number crunching was meaningless. From how many blog visits, to blog rank, to page views, for me all unnecessary. Then I hit 10K!! Yes I fell into the number race and how! That 10 thousand refers to the number of steps I hit on Pi Day, the 14th of March!
This 10K is a special 10K and I owe it to GOQii Life.What is GOQii Life you might wonder. It’s a fitness program with a cool GOQii band with a complete 360 degree experience to stimulate your body, mind and soul and helping you make a permanent shift to a happier life through a healthier lifestyle.
For folk like me who want to get to a healthier lifestyle{read including exercise}, this is a GREAT campaign. It’s not about dieting to kill yourself, it’s not about going on a no carbs diet The campaign is about a lifestyle change, a change supported by a company that credits you with karma points. Karma points that you earn while you walk and meet your own set goals. To give back to society, GOQii translates those points into money and donates it to a charity of your choice. A win win situation no matter how you look at it. A GOOD FEEL to it too!
I began timidly as with anything new. Exercise and me are old enemies but my new pair of Sketchers stare at me all day. With renovation on at home, a million other targets to meet, recipes to be developed, grocery, dog, laundry all seem the perfect excuse to shy away from exercise. I know I got to embrace this too…but heck, it’s a tall order!
Actually was a tall order until I ‘met‘ Elena, my sweet online coach. Was it music to my ears when, after a long chat understanding my daily diet, she said “Wow, aren’t you a healthy eater despite being a food blogger! You don’t need changes to your diet. What would you like to achieve, what are your goals?” Ahem … to begin that dreaded walk at least I muttered, ‘those shoes‘ staring me in the eyes! She said, Great, I’ll nudge you once in a while. She did more than that. She motivated me, and on a day that I was dog tired, I reached out for those shoes. I had been on my feet all day, I had hit 7.5K steps …yet 10K called my name. Stepped out, it was raining. Almost turned back, but then I just walked on. And on & on. Then came back and took the dog for a walk. Suddenly there was whirring on my wrist. 10K. YES!! I was so thrilled.
I aim to get there 3 times a week. Today I did 9K, and then thanks to Elena a 10 minute stretching video was duly followed! In addition we touch base every morning, she showers me with tips, small changes that I might incorporate – lime, walnuts, breathing exercises …so much! The thing is that you feel accountable when the app is by your side. Accountable to yourself really!
So if I can do it, so can you! I’m telling you if this bag of lazy exercise bones can reach for the fitness band every morning instead of the smart phone, you can too. Do it. There’s a app with it that helps you go along syncing your daily food intake, steps, calories burnt, water too. Which reminds me. I’m drinking 200% more water than before! Yay!
And some of this beautiful fresh water too. Make it, keep a jugful next to yourself, sip along all day long, then make another batch. it’s just flavoured water. Lime, mint, strawberries, kumquats … anything to get me ready for the summer! Are you in? Make a splash!
I’m running a contest on twitter to give away a band. Join right in. All you need is to send in a healthy recipe to @GOQiiLife on twitter. Here’s the thread or find it on my timeline @vindee
“The people who influence you are the people who believe in you.”
Henry Drummond
Wholewheat Apple Walnut Cheddar Thyme Hand Pies … pies for a day like today that honours the humble pie. Handiwork of a genius foodie who equated Pi Day to Pie day ….and the rest as they say is history. In taste terms these turned out to be quite delicious. I think they are a fab fit for Pie day which incidentally falls today on the 14th of March. {Read 3.14}
There was a time a couple of years ago when I never missed doing a pie for Pie Day. The whole concept had me enchanted. With a deep dislike {read hatred} for math in school, the very concept of 22/7=3.14 being applied to mathematical problems flew over the top of my head. My poor father would break his head trying to drill some math intelligence into me. Never happened.
Then came food blogging, the Daring Bakers, and a LOT of new foodie friends. We had loads in common. We would wake up and hop into twitter from right across the globe, and break into a twitter chat! It was an obsession, and a load of good was born out of it too. It was in March one year when, much to our amazement, someone started a chain asking to make pies for Pi Day? Most of us crawled out from under the rock … it was a huge YES!
Pi Day is an American annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in the month/day date format), 3, 1, and 4 are the first three significant digits of π in decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.
I’ve had some great pie baking on my blog. I credit a lot of what I’ve learnt to the Daring Bakers. Without them I wouldn’t have been half the baker I currently am. Some pies were FUN all the way like this Pie Bird & A Strawberry Pie I made after watching the film Life of Pi. I loved it!Some pie baking memories are poignant like the time there was a call for International Pie Day in honour of Jennifer Perillo. Jenifer’s Mikey loved Peanut Butter Cream Pie and she kept postponing making it for him. Then suddenly one day it was too late. I couldn’t make peanut butter cream pie as I had no peanut butter or cream cheese at home, but I made a no-bake Upside Down Mango Quark Cheesecake Pie. So was talking to the Ruchira yesterday and she said she was making a yummy Cheese & Bacon Pie … and the first thing that came to my mind was Pie Day. She was like huh? There’s something like Pie Day? So the mathematical equation was duly explained. Was she excited or what. She loved the very idea, and that in turn got me going. I would do pie too, hand pies!
What a memorable day today was. Just the motivation I needed! No time to do grocery so I had to work with what I had on hand. Apples & thyme. Walnuts and cheddar are pantry staples, so I knew just what to make. Not one for an APF pastry, I decided to challenge myself. Would do a wholewheat version … and surprise, surprise, it worked beautifully. Crisp and light. You wouldn’t miss the normal pastry at all!
Shortcrust pastry needs delicate handling; don’t overwork it. Make sure the cut in butter is pea sized. Add just enough liquid so that it comes together comfortably, little more than just staying together than pinched. Pull it together in a ball, don’t knead the dough. The pastry gets tough. Cling wrap it into a flat disk and chill for a couple of hours. Who doesn’t like a good rest? The pastry does too. Mine got an overnight rest so I had little work for this morning. I did the filling last night too so basically I was just down to rolling and pinching today!
I got the eggs out for a glaze. Then decided to keep it a 100% vegetarian. Someone on FB posted a honey glaze ages ago. Unfortunately I cant remember her name, but I remember honey! I love the the goldenish brown hue it gave my pastry. It’s a great choice if you want to keep a bake a 100% egg free. I used to do a single cream wash in the past. Honey is my new wash to go!
The flavours are beautiful too. Apples and walnuts are good old friends, cinnamon ties them together. Thyme and cheddar stirred in some magic. What a pleasing bite these had. Sweet little hand pies, just perfect for Pie Day. Despite being tired to bits with renovation on at home, a little nudge from a friends is all it took. It’s difficult to be optimistic all day, every day; and sometimes we need a little nudge to get on track! That is the power of being #together!
So I manged to bake pie to mark the day. Something else good also happened today. I walked 10,000 steps with the GOQii fitness band. What’s that you might ask? More about that on my next post!
[print_this]Recipe: Wholewheat Apple Walnut Cheddar Thyme Hand Pies
Summary: Wholewheat Apple Walnut Cheddar Thyme Hand Pies … these pies carry a tale of their own. In taste terms as well. They turned out to be quite delicious, a fab fit for Pie day which incidentally falls today on the 14th of March. Makes 8-10 small hand pies.
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
Wholewheat Short Crust Pastry
150g whole wheat flour
25g all purpose flour
85g unsalted butter, diced and chilled
pinch salt
15g brown sugar
75g yogurt
1tsp lime juice
Filling
300g apples {2 medium}
1 tsp lime juice
7g {1tsp} corn flour
1/4 teaspoon cinnamon
30g walnuts, finely chopped
30g brown sugar
Few sprigs thyme
50g mature cheddar, crumbled
Honey wash
15ml honey
1/2 tsp water
Method:
Wholewheat Short Crust Pastry
Place both flours, salt and sugar in bowl of food processor and pulse a few times to combine. Add chilled butter cubes and pulse for a few seconds until broken up but bigger than pea sized bits.
Add the lime juice and 3/4 of the yogurt and pulse briefly on low speed until it begins to clump. See if it forms a doogh, else add a little more yogurt.
Bring together into a flat disk, cling wrap and rest for an hour, or overnight.
Filling
Core, peel and dice the apple into tiny bits.
Toss in a bowl with remaining ingredients. Leave to rest for about 30 minutes for the flavours to marry, or in the fridge overnight.
Preheat the oven to 180C. Line a baking sheet with parchment.
Divide the dough into 8 or 10. {You will get approx 10 X 3″ circles of dough. Fewer if you do 4″ circles.}
Roll out dough on a floured surface to 1/8″ thickness. Cut out circles about 3″ in diameter and lightly brush the edges with a finger dipped in water.
Put a heaping tablespoon of apple mixture on center of dough circle and fold over, brush the edges with water, pinching ends shut or crimping with a fork.
Place on prepared baking sheet, brush with honey wash, top with a sprig of thyme if you like, gently pressing it into place.
“But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.”
Suzanne Collins, The Hunger Games
Quick Tomato Coconut Soup … really QUICK! This is one of my fastest soups to make, and it became insanely quicker and fuss free thanks to the Philips SoupMaker. I am not an all and out fussy soup maker. Give me a quick way home, and yes I’d love me a quick soup. This soup recipe was a happy accident while developing recipes for Saffola Fit Foodie. It became an even happier one once I got the SoupMaker which is a dream machine. Have made this soups several times over in this gadget. And happily enough, I just throw everything in and 22 minutes later piping soup is served.
Fuss free yes. Fat free? Yes that too. With no added fat to the recipe, this tomato soup is earthy thanks to the robust flavours the humble winter turnip lends it. The silkiness comes with coconut milk. Coconut anything is now my friend ever since I used it in a coconut rice pudding, coconut flecked Butterscotch Blondies…and what not.
Here in this soup, coconut milk balances the tart edginess of tomatoes, balancing this simple yet flavourful soup in perfect harmony. Ask me which my favourite soup is, and chances are that this is the one. With the ease of the SoupMaker, you never know which experiment might uncrown it though. It takes the work out of soup making. With summer approaching, the SoupMaker is all set to churn up smoothies and compotes. It does that too!!
The mustard vinaigrette that topped the Baby Mustard Greens Soup is also now a firm and very versatile favourite. This quick tomato soup takes a leap to another level with a drizzle of this beautiful vinaigrette. Mustard or kasundi in the vinaigrette brings it together quite beautifully with the earthy turnip undertones. Whats not to love about flavours? This one is a hands down winner!
So much soup talk, and it’s time to announce the winner of the Philips Rice Cooker giveaway that Philips was sweet enough to sponsor for a reader of this blog. Congratulations Meena Kumar @ Elephants & The Coconut Trees , you are the winner of the rice cooker. I hope you enjoy it.
[print_this]Recipe: Quick Tomato Coconut Soup
Summary: Quick Tomato Coconut Soup. Rich, smooth and creamy, this soup gets delightful flavour with coconut milk. It’s easy to make and has a robust tomato flavour with pleasing undertones of coconut milk. Serve drizzled with a mustard vinaigrette or whole grain bread croutons. better still, with both! Serves 3-4
Prep Time: 5 minutes Total Time: 25 minutes Ingredients:
Tomato Coconut Soup
1 small onion, quartered
4-5 cloves garlic
500gms ripe red tomatoes, quartered
1 turnip, quartered
200ml light coconut milk
Salt to taste
Dash of Tabasco
Mustard vinaigrette
2tsp extra virgin olive oil
1tsp mustard {kasundi}
Juice of 1/2 lime
1/4 tsp salt
1 tsp finely chopped garlic greens
To top
Wholegrain croutons if desired
Method:
Tomato Coconut Soup
Place all ingredients {except Tabasco} in the steel jug of the soup maker and give it a good stir.
Shut the lid, switch on the soup maker and select the smooth soup option from the menu.
In 20 minutes soup is ready. Season with Tabasco.
Top with mustard vinaigrette and croutons if desired.
Mustard vinaigrette
Place all ingredients in a small bowl and whisk with a fork.
