CURRY CAULIFLOWER SOUP
serves 4

all recipes below

GREEN BEANS PORIYAL  (ALAMELU VAIRAVAN)

1. Boil 2 cups of water. Add the split peas and 1/4 teaspoon of turmeric powder. Cook the peas over medium heat for about 15 minutes. Drain and set aside.
2. Heat the oil in a large cast iron skillet over medium heat. Place the curry leaves in the oil. When the oil is very hot, but not smoking, add the mustard seeds and urad dal. Cover and heat until the mustard seeds burst (listen for popping sound) and the urad dal is golden.
3. Add the onion, ginger and green chilies. Stir fry for about 30 seconds.
4. Add the beans and stir well. Cook over medium heat for about 1 minute.
5. Add the salt and the remaining 1/2 teaspoon of turmeric powder. Mix well.
6. Cover the skillet and cook over low heat without water for about 7-8 minutes. (Note: a sprinkle or two of water may, however, be added on top of the beans to facilitate the cooking process.)
7. Stir in the chutney powder.
8. When the beans are tender but still crisp, add the cooked split peas and coconut. Stir well and serve immediately.

"Art of South Indian Cooking" 

- published by Hippocrene Books, Inc. 
- written by Alamelu Vairavan and Patricia Marquardt.

BELL PEPPER AND TOMATO RICE 
(GUEST - ALAMELU VAIRAVAN)

1. Heat the oil in a wok or fry pan until it is hot, but not smoking. Add the cinnamon stick, bay leaf, cumin and fennel seeds. Brown them for a few seconds.
2. Add the chopped tomato, onions and chilies. Stir fry for 1 minute.
3. Add the bell pepper and turmeric powder (to taste) and mix well.
4. Add the tomato sauce. Blend all of the ingredients well in the wok. Cook, covered, for about 1 minute, stirring occasionally, over medium heat until the bell pepper becomes slightly tender. Do not overcook the bell pepper.
5. Add the curry powder and salt to taste.
6. Add the cooked rice to the wok and blend well with the sauce. Immediately reduce the heat to low.
7. Stir in the cashew halves.

Garnish with the coriander.

Ingredients:

- 2 cups of basmati rice, cooked in 4 cups of water until fluffy, then cooled
- 4 Tb. corn oil
- 4 ñ5 very small pieces of cinnamon stick
- 1/2 bay leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 large onion, chopped
- 1 large tomato, chopped
- 1 ñ 2 green chilies, finely chopped (optional)
- 3 cups green bell pepper, coarsely chopped
- 1/2 teaspoon turmeric powder
- 1 cup tomato sauce
- 1 tablespoon curry powder
- 2 1/2 teaspoons salt
- 1 cup cashew halves
- 1/4 cup minced fresh coriander

"Art of South Indian Cooking" 

- published by Hippocrene Books, Inc. 
- written by Alamelu Vairavan and Patricia Marquardt.

CURRY CAULIFLOWER SOUP

1. In a medium skillet, over medium heat, place 1/4 cup vegetable broth, onions and garlic. Cook until the onions are slightly softened and most of the broth has evaporated.
2. Add another 1/2 cup of broth, the diced tomatoes, cumin, curry powder, garam masala and salt. Cook for 7-8 minutes. Remove from the heat and add the olive oil. Stir and set aside.
3. In a large pot, cook the cauliflower in the water, covered, for 7 minutes or until tender.
4. Drain off the water and place the cauliflower into a blender or food processor. Add the tomato mixture and 3 cups of broth.
5. Puree (covered, it will be very hot!) to a coarse blend.

Reheat and serve hot with crudities.

- 3 3/4 cups vegetable broth
- 3 cloves garlic, minced
- 1 onion, diced
- 4 Roma tomatoes, diced
- 1/2 teaspoon cumin
- 1 to 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 head cauliflower, cut into florets
- 1 1/2 quarts water for cooking

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