Gujarati Kadhi ( Hot Yogurt Soup)

Gujarati Kadhi is a Traditional dish from Gujarat , Western India ... and Hence the Name . The English Equivalent name is Hot Yogurt Soup .Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. The best part of this dish is that it also makles a good main course dish , when mixed with Rice .

Cuisine :  Indian | Traditional Name : Gujarati Kadhi | Prep. Time : 5 Mins. (approx) |
Cook Time : 20 - 30 Mins. (approx) | Servings : 4 -6

Nutritional Info :  [ Nutritional Info is just given as an indicator and may vary ]

Total calorie value : 185 cals. per serving | Total Fat :  9.1 g | Cholestrol : 16 mg

Recipe :



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Ingredients :
    Yogurt – 1 cup, beaten
    Water – 3 cups
    Chickpea Flour (Besan) – 4 Tbsp
    Salt – 3/4 tsp (or to taste)
    Turmeric Powder – 1/8 tsp
   Ginger – 1/2 tsp grated
   Green chilies – 1 to 2 (to taste), finely chopped
   Sugar – 1 tsp or to taste (optional)

For Seasoning:
   Oil – 2 tsp
   Ghee (clarified butter) – 1 tsp
   Whole red chili – 1
   Cloves – 4
   Cinnamon – 1 small piece
   Cumin Seeds – 1/2 tsp
   Mustard seeds – 1/2 tsp
   Fenugreek Seeds (Methi) – 10 seeds
   Asafoetida (Hing) – 1/8 tsp
   Curry leaves – 1 sprig
   Cilantro – 5 sprigs, chopped

Preparation Guide :

Step 1  :
In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.

Step 2 :
Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.

Step 3:
Bring mixture to a boil on medium flame, stirring continuously.

Step 4:
Reduce flame to low.

Step 5:  [Steps 5 - 7 are for the Seasoning]
In a separate small pan, heat Oil and Ghee ( Clarified Butter).

Step 6:
Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.

Step 7:
Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.

Step 8:
Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Step 9 :
Serve

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Tips :
1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
2. To make thicker Kadhi, add more besan or Chickpea Flour
3. If your yogurt is too sour, replace part of the water with milk.

Traditional Native Indian Corn Soup

Traditional Native Indian Corn soup originated from the Corn producing Areas of America ..especially from the Native Indians (Seneca Tribe) where corn was available in abundant... This is a traditional soup recipe made with Corn and Salted Pork ...

Cuisine :  Native American or Indians (Seneca Tribe) | Traditional Name : O'no kwa Indian Corn Soup | Total Cook Time : 4 hrs (approx)

Recipe :



The Above video can be Downloaded for leisure viewing here :
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Ingredients :

3 cups dried corn

12 cups water

1 1/2 lb. cubed pork (or beef)

1 lb Dark Red Kidney Beans

1 diced onion

1 clove minced garlic

6 crushed red chili pods

1/2 tsp. oregano

3 tsp. salt

1/2 tsp. black pepper

Ash ( For Lyeing)

Preparation Guide :
Step 1  : Lye the corns to remove the Husks (optional)
Add the Corns in a kettle and Mix them with ash . Add 6 cups of Water to it and bring it to boil ... This process is called lyeing to remove the husks from the white corn . by this the black eye like structures gets removed and makes it more edible. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. You can also buy Lyed corns if you like or you feel you cannot do this step .

Step 2 : Wash the Corns
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan.

Step 3: Prepare the Pork
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock.

Step 4: Mix the Ingredients
After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock.Add chili pods, oregano, salt, pepper and other stuff except the red kidney beans

Step 5: Add the Red Kidney Beans
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot.

Step 6: Serve
Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter.

French Onion Soup (Soupe à L'oignon)

French onion soup (Soupe à l'oignon) is an onion and stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cuisine.

Cuisine : French | Traditional Name : Soupe à l'oignon | Prep. Time : 15 Mins. (approx)
Cook Time : 45 Min. (approx) | Servings : 4-6

Nutritional Info : [ Nutritional Info is just given as an indicator and may vary . All Approx. Values ]

Total calories : 618 cals. per serving |Total Fat : 35.9 g | Total Cholestrol : 114 mg

Recipe :



The Above video can be Downloaded for leisure view here :
http://www.filesonic.com/file/2184896604
or
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Ingredients :

100 g butter

8 onions sliced

1 tbsp thyme picked

120 ml sherry wine

1 ltr brown chicken or veal or veg stock

salt and pepper

16 approx slices of baguette

2 tbsp olive oil

1 clove garlic

100 g grated Swiss cheese, Cheddar or Gruyere

1 sauce pan

1 wooden spoon

1 tray

1 brush

1 ladle

Preparation Guide :

Step 1 :Brown the onions
Start by placing pan on a high heat. Add the butter and let it melt. Just before it starts to brown, add about one third of the onions and stir slightly, just to let them settle. Let them sweat for about 5 minutes.
When they start to brown, add another batch of onions. Repeat until all the onions are brown and well-caramelised, approximately after 20 minutes. The onions can be caramelised in small or large batches depending on the size of the pot.

Step 2 : Add the rest of the ingredients
When the onions are nicely caramelized, add the sherry, the thyme, and the chicken stock and season with salt and pepper. Scrape the bottom of the pan to integrate the residues from the caramelised onions that are stuck to the pan.Now stir the mixture, bring it to a simmer, and let it cook for about 20 minutes.


Step 3: Preheat the oven
You can now set the oven to its grill setting.


Step 4: Prepare the croutons
Place slices of the bread on a tray and taking the garlic, rub each slice individually. Turn the pieces and repeat for the other side. Next, brush olive oil on each piece, season slightly with salt and pepper, turn them, and season as before.
Place in oven for a minute until brown. Turn them to the other side and grill for another minute.


Step 5: Remove the surface
Next, skim the foam that has gathered on the surface of the soup and remove the french onion soup from the heat.


Step 6: Assemble the soup
Carefully spoon the soup into oven-resistant soup bowls. Now place a few of your freshly-made croutons on top and cover them with heaping amounts of grated cheese. Place in the oven for a minute, just until the cheese is melted.

Step 7: Serve
Garnish the piping hot french onion soup with a few sprigs of thyme and it is ready to enjoy! It is just the perfect thing for a cold winter day.