cookbypassion

The final recipe for this week's marathon is vegetable and bean soup. Veggies used are simple  and easily available in market. Adding vegetable stock to this recipe gives and extra flavor to the soup.  Simple and filling soup for the day...... We need: Black eye beans  1cup Celery chopped 1/4 cup Onion chopped 1/4 cup Carrots chopped / diced 1/2 cup Bay leaf 1 Black pepper powder 1/4 sp Salt to taste Vegetable oil / olive oil 1sp Chopped garlic 1/2 sp Water 4 cups / Vegetable stock Cinnamon  1 inch stick Dry rosemary 1/2 sp Method: Soak beans for 6hrs or over night. Rinse well and cook till half done. You can even use canned beans to avoid the above method. In a deep sauce pan heat  oil and add chopped onion, celery and carrots. Also add bay leaf, cinnamon and chopped garlic. Saute well and cook till veggies turn soft. Now add 4 cups water or vegetable stock, black pepper, rosemary and salt. I have used store bought stock here. For best results use vegetable stock instead of water.

Mango, one of my favorite fruit. These are available during summers raw and ripe. Raw mangoes are used to make pickle's which can be stored all through the year. Ripe and mangoes are used to make juice, ice-cream,jam's what not. As the spring is here raw mangoes are available in markets all over the country. Made this spicy and sore mango salad for today Marathon.....Simple and yummy mango salad with roasted cashew....... We need: Raw mango / Green Mango 1 Garlic 1 clove  finely chopped or grated Green chili 1 finely chopped Shallots finely chopped 1/4 cup Lime or lemon juice 2sps Salt to taste Sugar1sp Roasted cashew 2sps Method: Remove  the skin of mango. Grate or chop green mango and transfer to mixing bowl. Now add grated or chopped garlic, shallots, finely chopped green chili, lime juice , sugar and salt. Mix well  and transfer to serving tray or plate. Garnish with roasted cashew's. Serve. Check to see what my fellow bloggers are cooking fo BM 26  

Its the 3rd week and I choose to make soup's and salad's. Its been long time that I have been planning me tomato soup at home. When ever we go to any Restaurant, its me and my son who always order Tomato soup. This is one of the soups which I always wanted to. So here I am with it.... We need: Garlic pods 1/4 cup Tomato's 4 Yellow onion 1/2 Celery 1 Carrot 1 Bay leaf 1 Black pepper powder 1sp Salt to taste Sugar 1sp Olive oil / Vegetable oil 3sps Lime 1 Method: Heat 1sp oil in small pan and add garlic pods and cook on low  flame covering with lid. Once the garlic turns soft and light brown remove and let it cool. In another sauce pan  heat rest of the oil and chopped / diced onions, carrots and celery. Cook for 5 minutes and add roasted garlic,lime juice, chopped tomatoes and bay leaf. Cook till tomatoes turn soft. Remove bay leaf and let it cool to room temperature. Now add this mixture into blender and make it a thick paste. Add little water if required. Now transfer this

Ending this week's Marathon with a mixed veg curry from Goa. A simple and delicious curry with spiced coconut gravy...   We need: Cauliflower florets 1 cup Peas 1/2 cup Aloo / potato1medium sized Carrot chopped 1/2 cup Haldi 1/4sp Salt to taste Cumin seeds 2sps Coriander seeds 1sp urry leaves 4 Mustard seeds 1sp Black pepper 1/4 sp Coconut grated 3/4 cup Red chili 3 Tamarind pulp 3/4 sp Oil 4 sps Ginger chopped 1 sp Method: Cook all the veggies till half done( except cauliflower), either in presser cooker or in a microwave. Dry roast cumin, coriander, black pepper and red chilies till light brown. Let them cool down and make a smooth paste adding coconut, tamarind pulp and chopped ginger. In a large pan heat 1 sp oil and add cauliflower florets. Cook on medium flame till half done. Now add rest of the half cooked veggies and mix well. Saute for few minutes and add ground paste and haldi. Add salt to taste and little water to cook further. Now prepare tempering, heat rest of the oil

  Goan cuisine is mostly seafood based, the staple foods are rice and fish.   Kingfish ( Vison or Visvan ) is the most common delicacy. Others include pomfret , shark , tuna and mackerel . Among the shellfish are crabs , prawns , tiger prawns , lobster , squid and mussels .Today's recipe is Fish curry cooked with  coconut  milk  and some  spices. This rich gravy curry is cooked specially  with King fish. But today I made with Tilapia fillets which almost tastes as King fish. We need: Any fish fillets 2 Onion 1 small Red chillies 7 Ginger garlic paste 1sp Mustard seeds 1/2 sp Haldi 1/4 sp Curry leaves 6 Tamrind pulp 2sps Coconut milk 2cups Salt to taste Lemon juice 3sps Oil 4sps Method: Grind onion and red chillies to thick paste and add ginger garlic paste to it and keep aside. In a pan heat oil and add mustard seeds and curry leaves. When mustard seeds crackle add onion, chilli and ginger garlic paste. Saute and add haldi,salt. Cook for few mits till raw smell goes and add ta

This week we are starting with 26th edition of Blogging Marathon. This week I choose to cook Goan recipes. Goa is India's smallest state by area and thefourth smallest by population, located in West India in the region known as the Konkan . Goan cuisine consists of regional foods popular in Goa , located along India 's west coast along the Arabian Sea . Seafood, coconut milk , rice and local spices are main ingredients of Goan cuisine. For the day 1, I made Egg Vindaloo, spicy and delicious egg curry. Here goes the recipe....... We need: Eggs 5 Onion 1 large Tomato 1 large Kashmiri red chilies 6 Cumin seeds 1sp Ginger 1inch piece Garlic 4 Cinnamon stick 1inch Cloves 3 Vinegar 1sp Garam masala 1sp Haldi 1/4 sp Oil 4 sps Sugar 1sp Salt to taste Method: Boil eggs and peel the skin off. Make a paste of red chili, cumin, cloves, cinnamon, ginger garlic adding vinegar. Also add 1/2 of the onion to make smooth paste. Heat pan add oil and add rest of the onion chopped. Saute and add