Comfort Foods - recipes for those down days
There is a
universal connection to comfort food eaten all around the world. It's
all to do with food that slips down the throat easily; it does not require
much cutting or chewing. Hot, nourishing, something you can slurp. They
are the immediate answer to runny noses and bouts of homesickness.
For the typical
western palet, it could be macaroni and cheese. For a Scottish it may
be oatmeal and clotted cream. For an Indian, it would be rice and bean
porridge, called Kitchadi.
When the world
-- or the weather -- seems harsh and cruel, here are some of my favorite
comfort food recipes that you can cuddle up with and help to bring a smile
back to you, your friends, and family.
that special food that transports me to another time, another me, and
brings back emotions of warmth and caring. The yellow split bean are very
easy to digest and quick to cook. Here is my version of the humble Kitchadi
1 cup rice
¾ cup split yellow moong beans
1 teaspoon ginger paste
1 teaspoon cumin seed
1 teaspoon whole black pepper
1 garlic clove (chopped)
½ teaspoon turmeric powder
1 tablespoon lime juice
1 teaspoon brown sugar or jaggery
5 cups boiling water
Salt to taste
rice and bean mix and then drain in a colander.
Make a coarse
mix of cumin, black pepper in a spice grinder (or a coffee grinder used
only for spices)
In a thick
bottomed pot, add all ingredients except lime juice. Cook on high heat
for 5 minutes, without any lid. Add lime juice and lower heat. Cover
the pot with a tight fitting lid and cook for 15 minutes on low heat.
Remove from heat but do not remove lid for next 10 minutes. The steam
will finish the process of cooking.
chopped carrots and serve with a dollop of ghee
tomato Soup without cream
1 16 oz chopped tomato
1 tablespoon peanuts
1 tablespoon coconut
1 inch ginger
1 green chili
Salt and pepper to taste
Make a paste of peanuts,
coconut, ginger and chili with ¼ cup water.
Add chopped tomatoes to make a smooth puree
Add the tomato mix with 2 cups of water and boil for 3-5 minutes.
Add salt and pepper and serve piping hot with crouton
1 cup cream
1/3 cup ghee or unsalted butter
1 cup sugar
½ cup almond powder
8-10 cardamom pods
¼ teaspoon saffron thread
2 cups milk
or butter in a pan. Add cloves and wait untill they puff up.
of wheat and roast for 10 minutes on low heat. Keep aside.
In a pot,
add milk and saffron and bring it to a boil. Add the roasted cream of
wheat and stir vigorously to remove any lumps. Cover and cook for 5
minutes on low heat.
and mix well. Cover the lid again and let the steam finish the process
discard the shell and coarsely grind the seeds. Add almond powder and
the ground cardamom seeds and mix well. Garnish with dried cranberries
and serve piping hot.