Recipe #20: Curried Swiss Cauliflower Soup

6 Cup cut cauliflower (about 1 whole cauliflower)
3 (each 14 oz) Can Chicken or Vegetable broth
1/2 tsp salt

4 Tbs divided 3 and 1 Tbs unsalted butter
2 cup 1/2 and 1/2 milk
6 Tbs Flour

1 C minced onion
3 Tbs celery chopped fine
3 Tbs Carrot grated
1 tsp Dill fresh (if dry use only 1/2 tsp)
1 tsp Garlic minced
1 tsp tumeric
1-2 tsp graham masala
1/2 tsp cayenne

1/2 pound baby swiss cheese

Combine first 3 ingredient in crock pot for 4 hours

Heat butter add flour til glossy cook for 5-10 min on low
Add milk (warmed) one ladal at at time and stir in until glossy
Remove from heat add cheese

In a separate pan heat 1 Tbs butter add onion, carot, celery cook til soft about 5 min. add spices and cook 2 min . add the hot broth and exclude the cauliflower.
REmove from heat cool blend add to cheese mixture.
Fold in cauli and heat to warm.

Makes 12 servings.

Recipe #18: Curried Lentil Soup "The Best You'll Ever Have!!!"

This is one that my friends ask for over and over again. It is to die for and it is low fat!! If you need any of the ingredients shoot me an email at AskUshaiInMacon@gmail.com. Happy Cooking!

1 Cup Red Lentils (Rinsed with water)
½ tsp salt
3 Cup cut cauliflower (about 1/2 cauliflower)
1.5 Cup carrots (cubed)
1.5 (14 oz) Can Chicken or Vegetable broth

3 tablespoons Olive Oil
1/4 tsp cumin seed
1/4 teaspoons mustard seed
10 fresh curry leaves (optional)
1 Tbs fresh ginger minced or 1 Tbs ginger paste
3 clove garlic (sliced thin) or 1 Tbs garlic paste
1 large onion (chopped medium)

1/2 tsp salt
1 tsp turmeric
3 tsp garham masala ( See Ask Usha Recipe: garham masala -spice combo)
1.5 tsp sambar powder (See Ask Usha Recipe: sambar powder-spice combo)

1 (28 oz) can hunts petite diced tomatoes

2 Tbs tamarind paste or 1/2 lemon (fresh squeezed juice)
½ Cup fresh cilantro (chopped)
1  Cup fresh dill (chopped)

Combine Lentils, salt, cauliflower, carrots and stock in a crock pot. If the liquid of the stock is not enough to cover everything in the crock pot just add enough water to cover vegetables. Set on High for 2 hours, Medium for 4 hours or low for 6 hours.

In a medium sauce pan, heat olive oil on Medium High. Add cumin and mustard seed. Once the mustard start to pop, add the curry leaves. Use a lid so the oil does not splatter. After 1 minute, add ginger, garlic,and onions. Stir for 1 min. Once the onions turn translucent, add the Turmeric, Garam and MTR powders and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Pour in the stock,lentil and vegetables. Fold in the mixture carefully as to not mash the cauliflower. Reduce heat to Med-Low for 10 min. stirring occasionally. Turn heat off and add lemon juice and cilantro. Stir and serve.

Yields: 10 one cup servings.
Serving Suggestions: Serve as a soup with a dollop of nonfat yogurt or sour cream.
Serve over 1/4 cup cooked rice.
Serve with over Idles(rice dumplings).
Variations: Spicy version - Add 1-2 minced chilies at the same time as onions.
I like to add jalapenos.
Hardy winter version - Add red potatoes (peeled and sliced thin) at the
same time as the cauliflower and carrots.

SPICE ADVICE: Turmeric is considered a "Super Spice". It is used for a variety of medicinal purposes including reduction of inflammation and pain relief. It is thought to prevent Alzheimer's disease, stop the progression of MS and can naturally enhance the body's ability to fight cancer,IBD,and Arthritis. Turmeric has been used throughout history as a condiment, healing remedy and textile dye. Don't spill it on your clothes because it will never come out.

Recipes #9: Spicy Sambar

This is a house favorite in my entire family. There are many ways to make delicious sambar but this recipe is one that is hard to beat. You can eat this over hot fresh rice, with plain nonfat yogurt or by itself is great especially on a cold winter day.
Chopping 10min Assembly 10 min Cooking Time 10 min
Serves 6

2tbs Olive Oil
1/4 tsp cumin seed
1/4 tsp mustard seed
10 fresh curry leaves (optional but makes the dish if you can get it)
1 large sweet onion chopped medium
2 tsp minced garlic
1 Tbs minced ginger
1 tsp salt
1 1/2 cup thoor dahl cooked and pureed (this measurement taken after cooking)
1 tsp salt
3 Tbs MTR Rasam Powder
14 oz diced tomatoes
2 cup water
2-4 tbs fresh chopped dill
1/2 cup fresh chopped corriander
salt to taste
1/2 fresh lemon squeezed

Heat oil on med-hi
Add mustard and cumin til popping stops( use lid to prevent oil froms plattering).
Turn heat to med and add curry leaves. Stir 1 min.
Add onions, garlic, ginger and salt.
Cook til onions are translucent.
Add Thoor dahl and stir
Add Salt and stir.
Cook until bubbling.
Add tomatoes and cook til bubbling.
Add water dill and corriander.
Stir until bubbling throughout and then
add salt and lemon to taste.

Enjoy!