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Kaffir Lime Rasam

I've been on bit of a Thai food kick this past month. Which means that the fridge is also chockfull of Thai ingredients. So I started to think what else I could do with them. Which means there have been a few experiments. Here's the most successful of them thus far: a kaffir lime rasam.

As far as fusion foods go, this isn't too much of a stretch. Lime rasam is already a thing and kaffir lime adds a lovely new dimension to flavour and fragrance of this rasam. Here's the recipe.

Ingredients
2 tbsp arhar dal
4-5 kaffir lime leaves
1/2 tsp salt
pinch of turmeric powder
1 tsp sesame oil
1 tsp cumin seeds
1 tsp mustard seeds
pinch of hing (asafoetida)
1 tbsp rasam powder
1 tbsp lime juice

In a pressure cooker, add arhar dal, 2 kaffir lime leaves, salt and turmeric with 3 cups of water. Boil until the dal is fully cooked and you have a watery stock.

Heat the oil in a pan. Add hing, cumin seeds and rai. Wait a minute for all the seeds to start sputtering, then add the kaffir …

The Curries of Thailand

For someone who grew up in India, I am really a chicken when it comes to eating spicy food. Hence, for a long time, I would also avoid Thai curries. But then I went to Thailand twice this year and fell in love with the food. I also realised that the curries come in a whole spectrum of spice levels, from the mild massaman Curry to the fiery green one.

No wonder then that the massaman curry is my favourite and the one I cook the most once I got back from Thailand with a bag full of ingredients. It's a strange one too, with flavour influences from India and Malaysia. Originally made with beef and potatoes, I make my vegetarian version here with a mix of onions, peppers and potatoes. Here's the recipe.

Ingredients
1 medium onion, peeled and chopped into bite sized squares
1 yellow bell pepper, chopped into bite sized squares
1 medium potato, boiled, peeled and cut into squares
2 tbsp massaman curry paste (look for the vegetarian version)
1 tbsp peanut oil
200 ml coconut milk
1 tb…

Green Soup

Last month, I discovered a hydroponics grower in Mumbai called the Herbivore Farms. They grow salad leafs and chards and herbs and once a week, send a box over to your home. The lettuces are so fresh, it just automatically makes for healthy salad eating. Then there's chard: I added it to stir fries and Asian style miso fried rice the first week. This week, I made green soup.

Anna Thomas' soup is less recipe, more a canvas to do with as you please. The first time I'd made this soup a few months back, it was with spinach and coriander and spring onions. This time, I used the swiss chard and carrot top leaves. It turned out pretty amazing both ways so make use of whatever green leafy vegetable and herbs your fridge is overrun with at the moment.

Anna's original recipe uses arborio rice to thicken the soup. I used a potato which works equally well. Don't be stingy with either the slow fried onions or the lime juice; both contribute to most of the flavour in this one. …