Chocolates & Dreams

What does one do when the winters setting in with full assault? The days begin with deep fog that on days give the sun no space to shine, and then the winds blow away the fog and the sun and cold fight for superiority. It is amazing to see the different elements trying to overpower and then co-existing with each other with such ease and comfort. But, as they try to build a co-existence the poor humans have to bow to there might. Be it fog, wind or the sun the climate gets colder and the sweaters, shawls, coats, blankets and mufflers are out of the closets. What else can one do to keep warm? Food for the body and soul! Food that warms the body and gives it comfort. During winters, that food is soup.
With fresh coconut milk on hand, what could I do? Suddenly, like the strike of lightening, it strikes, moong gram & coconut milk soup. I play with the idea a bit, think about all the wild combinations and then decide to keep it simple and the product is delicious food art. The soup incorporates all the flavours beautifully. It is healthy, sumptuous, filling and warming to the core.
This is a soup that you will treasure and share for years to come.
Moong Gram & Coconut Milk Soup :-
Notes:
•In the winters soak the moong gram in hot water for faster germination.
•I like the shoots long and it takes two days for the shoots to reach the size in the photographs.
•Coconut milk should be extracted fresh so pre-plan the soup and extract the milk on the day you make the soup.
Moong Gram 200 grams
Coconut milk 1st extract 1 cup
Coconut milk 2nd extract 1 cup
Coconut milk 3rd extract 1 cup
Cinnamon stick 2”
Bay leaf 2
Olive oil 1 tbsp
Onion (thinly sliced) 1
Ginger (thinly sliced) 1”
Salt to taste
•Wash and soak the moong gram overnight. In the morning wash thoroughly and tie in a wet muslin cloth and let sprout till the evening.
•Heat olive oil and sauté the onions till translucent. Add in the sprouted moong gram, bay leaf, cinnamon stick, ginger, coconut milk and add salt to taste.
•Cover and let cook on low heat for 15 – 20 minutes, till the moong gram is soft and the coconut milk has turned a beautiful opaque white.
•Serve hot.
Serves : 4 - 5.  

Enjoy ! ! !

I am very fascinated by green chilies. I would not even in my most courageous moments pick one up and take a bit but something about that shiny deep green skin has me completely mesmerized. Every time I go shopping for vegetables I just stand in front of the pile of chilies and look at them with sheer admiration. I am sure most people who look at me at that moment think that either I am a great chili lover or just off my rocker.
The maximum use of a green chili in my kitchen till a few days back was to be used for flavouring vegetables or being chopped and put into sundry stuff like an omelet or sprouts or if I am feeling daring enough a bowl of salad for that extra zing. But all that completely changed when I saw Whole Chili in Zingy Mustard Sauce by Sanjana of KO Rasoi. Sanjana creates some delicious marvels in her kitchen but these babies are amongst the best of the lot. They get made in a jiffy & can be stored in the refrigerator for weeks, but, I doubt they would survive that long. KO Rasoi is a treasure trove of Gujarati dishes and it has some really quirky takes on traditional stuff like the Paan Ice Cream & Shrikhand Spice Lamingtons. Go check out her blog and share some love.
Now back to those delicious chilies. Make these and leave them for a day or two if your ears go red & start emitting steam on the first bite of chilies or if you’re feeling really greedy take the first bite but, I can guarantee one thing, it won’t be your last. So let those tears roll & ears steam because these chilies will make you a very hot & satisfied person.
Whole Green Chilies in Zingy Mustard Sauce :-
Source : KO Rasoi.
Notes :
•The kind of chilies that you use is totally up to you. The thin dark green one’s are very hot while the thick light green one’s are more flavourful than hot.
•I would recommend that you use store bought yogurt or curd for this recipe. If using homemade curd tie it in a muslin cloth and let the water separate till it is nice and thick, 2 – 3 hours minimum.
•When you remove the stem of the chilies ensure that you do not expose the insides. The juices it will emit will spoil the sauce quickly.
Fresh Green Chilies 1 cup (Stems removed, washed & dried)
Fresh Thick Yogurt/Curd 1 cup
Yellow Mustard Powder 2 tbsp
Black Mustard Seeds 1 tsp
Hot Water ¼ cup
Salt to Taste
Lemon Juice 1 tbsp
•Soak the black mustard seeds in hot water for 5 minutes, remove and rub dry.
•Now mix all the ingredients except the green chilies and make a smooth paste.
•Taste and adjust the salt.
•Add in the chilies and coat well.
•Transfer to a clean air-tight glass utensil and store in the refrigerator.
Enjoy ! ! !