Tag Archives: accompaniment

Soulful Soups

Ah! there is something about soups in this weather that is so comforting. If made with the right ingredients and spices, these can be nourishing as well as healthy too. Nothing like a steaming bowl or mug of soup especially for dinner. In fact, on most days I prefer just that.

Goan, Bokdiacho caldo (mutton soup) made from mutton bones, onion, ginger, garlic, turmeric, coriander leaves and dices of potato, salt and pepper, is my all-time favourite. It is filling and boosts my immunity too. Caldo Verde with potatoes as the base is also a light and flavourful vegetarian soup of Portuguese origin.

minestrone-soup

Being from Kolkata, I am used to relishing a spicy Thukpa, a Tibetan soup made with mixed vegetables, mixed meats and noodles  when the mercury dips. There is something for every palate in global cuisines too. Mulligatawny, Tom Kha, Tom Yum, Miso soup, Lobster bisque. My mouth is watering now.

Be imaginative and play around with flavours and textures. Be experimental. And global soups are not your only options. A plethora of soups from our very own Indian cuisine are a delight in this weather. Soups made from dals or lentils, paya soup, tamatar ka shorba or even a murg shorba. The options are endless.

butternut-pumpkin-soup

Don’t forget to add seasonal veggies in your soups wherever possible for that extra health quotient. Pumpkin, potatoes, cauliflower, broccoli, carrots, work wonders. And yes, the right spices to for additional warmth and immunity.

Cinnamon works wonders, as do ginger and garlic. I love to add these in my soups where ever possible.

If the soup alone is insufficient, pair it with garlic bread, toast or add macaroni to your soups or even red rice, to make it more sumptuous.

There is nothing like a well-made soup, it is soulful and comforting in winter, keeping winter blues at bay.

 

 

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Relish Roasts This Christmas

Roasts are delicious and apt for this festive season. What is Christmas without a roast? Roasts are usually done with large, tender cuts of meat. This is a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter. The meat retains its flavours and can be preserved for days. These can be a bit tedious to prepare, but exciting for the palate and are worth every effort.

Goa is synonymous with roasts. Bifes assado (beef roast), Assado de Leitoa(Roast pigling), Pot roast- a braised beef dish. Every household prepares them and eats these with relish. I guess these have a Portuguese origin.

Red meats such as beef, lamb and venison and certain game birds are  typicaly the first choice for roasts. But there are other options too. Roast chicken, roast turkey, roast beef tenderloin, roast pork leg, roast pork belly, roasted suckling pig, roasted whole fish like red snapper, sea bass, sear fish etc. Always remember to “brown’ the meat by exposing it to high temperature for a short period, before roasting it in an oven. This imparts a traditional flavour and color to the roast, which is unparalleled.

 roast-chicken

I have never been a great fan of  red meat, so prefer a roast chicken any day. It is my all-time favourite. A rosemary, garlic and lemon roast chicken is something I really enjoy making. My idea of a perfect meal on a  lazy Sunday and a jazzed up version for Christmas. The aroma of a roast chicken comforts me as it fills the air in my kitchen. Brining the chicken in salt water is essential prior to roasting, in order to keep the chicken moist. Also, seasoning is important. Salt, pepper, garlic, fresh herbs, can be used for seasoning. Ensure you season all parts well. Juicy meat and crisp skin are the two hallmarks of a perfectly roasted chicken. It is an art to perfect that.

Many people roast meats and then use them over a period of time in salads and sandwiches. Potatoes, boiled vegetables like carrots, beans, baby corn, asparagus and polenta are typical accompaniments for roasts but rice and noodles are eaten too, especially in Singapore.

tandoor-roasted-amritsari-salmon-3

Lamb roast is equally a delight for the palate. And of course the Christmas roast is legendary. A roast turkey with a Bordeaux red wine, is an absolute treat. An interesting way to boost your meal when you serve roasts is by adding a gravy to it. The texture and flavours are enhanced. A creamy mushroom gravy is a good option.

In fact winters are a great time for roasts in India and I look forward to December and January to enjoy these with friends and family.

Indigo deli and Grandmama’s Cafe in Mumbai do some of my favourite roasts.

 

So what roast meat are you preparing this Christmas?