HOTCHULHA

Ingredients:

• Masoor Dal – 1/2 Cup
• Canned Tomatoes – 14 Ozs
• Onion – 1 Medium – finely chopped
• Garlic – 2 Cloves
• Red Chillies Flakes – 1/2 Teaspoon
• Potato – 1 Medium – Shredded
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon
• Water – 3 Cups

Method:

1. Grind the Tomatoes to puree
2. Take a heavy bottom sauce pan and add the onion, garlic and saute till the onion become soft.
3. Add red chili flakes and mix it well
4. Add Masoor Dal and 3 cups of water and bring it to a boil, cover it with lid and cook this until the Dal become soft.
5. Mash the Masoor Dal with the spoon add the Tomato puree, salt and shredded potatoes(if you like it to be hot, you can add red chili flakes) and cook on medium heat till the potato cooked through.
6. Add the Cilantro and simmer for 10 minutes.

* Serve this soup hot with any kind of toasted bread.

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 1/2 Cup
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon
• Fresh Cumin Powder    – 1/2 Spoon
• Fire roasted Tomato Can    – 14 ounce
• Olive oil – 4 Tablespoons
• Salt & Pepper – to the taste
• Red Chillie Powder – 1/2 Tea spoon
• Small size Pasta – 1/4 Cup.

Method:

1. First wash the green lentils and let it soak in warm water.
2. Puree the fire roasted tomato & keep it aside.
3. Cut all the vegetables into small pieces.
4. In a heavy bottom pan, put olive oil and bring it to heat.
5. Add leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes.
   and then put the carrot, Celery and tomato puree, red chillie powder.
6. Add 4 cups of water and let it come to one boil.
7. Now put the lentils and let it cook for 30 minutes on medium heat.
8. With a stick blender, blend the lentils couple of times.
9. Add the small pasta and cook it for another 15 minutes and take it off from the heat.

Serve it with sourdough bread or any kind of bread you like.

Ingredients:

• Onion – 1 Cup  – Cut into small pieces
• Carrot – 2 Cups – Cut into small pieces
• Tomatos – 2 Cups – Cut into small pieces
• Cannellini Beans – 1 Cup – Cooked or Can
• Sage – 1 Tea Spoon
• Pepper – 1/4 Tea Spoon
• Crushed red Chilies – 1/4 Tea Spoon
• Cloves – 1 – cut  into small pieces
• Olive Oil
• Salt to Taste 

Method:

1. In a heavy bottom pan, put the Olive Oil. Once the Oil is hot put the Onion, Carrot, garlic and Saute them for 5 minutes.
2. Add Sage, Salt, beans, Pepper, Crushed Red Chilies and Tomatoes with 4 cups of water and let it cook for 30 minutes.
3. Now puree the Soup with Stick grinder and adjust the Salt.

NOTE: If you don’t have a Stick Grinder, Let the Soup cool and then put in the regular Grinder.

Tip : Serve it hot with a piece of bread or little bit of Salad.

Ingredients:

• Frozen Corn – 2 Cups
• Corn Starch – 1 Teaspoon.
• Milk – 1 Cup
• Salt & Pepper – as needed
• Cilantro – 1 Teaspoon(shredded)
• Olive Oil – 1 Teaspoon

Method:

1. Take a pressure cooker and put corn and 3 cups of water and cook it for 3 whistles.
2. Let it cool and grind this in food processor. Put this back in cooker and add Olive Oil, Salt, Pepper and bring it to boil.
3. Mix the corn strach in milk and put this in boiling liquid and cook it for 10 minutes.
4. While serving put the cilantro and a dollop of sour cream.

Serve it hot. Serve this with a piece of left over bread.

Ingredients: 

• Whole wheat Penni Pasta  – 1 Cup
• Garbanzo Beans Cooked   – 3/4 Cup 
• Red Beans Cooked    – 3/4 Cup
• Garlic    –    One clove – Paste   
• Onion – 1 big
• Carrot – 1
• Celery – 2 Stems
• Tomato Sauce – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Red Chillies Powder    – 1/2 Spoon
• Olive Oil

 Method:

1. First Cut the Carrot, Celery, Onion into small pieces and then fry them in Olive Oil. Put the bay leaf  Salt & Pepper and Garlic
2. After it cooks for some time(tender), put 3 cups of water and add the Pasta, Garbanzo, Red Beans, Red Chillies Powder and Tomato Puree
3. Let all the above cook for 15 minutes.
4. Now let it simmer on low heat for 30 minutes.
5. You can serve it  hot with garlic bread(store bought).

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 250 grams
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon fresh
• Cumin Powder    – 1/2 Spoon
• Tomato Paste    – 1/4 Cup
• Olive oil    
• Salt & Pepper 

Method:

1. First wash the green lentils and let it soak in warm water
2. Cut all the vegetables into small pieces
3. Put a big pot and put olive oil and then leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes and then put the carrot, Celery and tomato paste and now put 4 quarts of water and let it come to one boil
4. Now put the lentils and let it cook for 1 hour. 

• It goes very well with chives biscuits or with any other bread
• After you put the soup in bowl to serve, drizzle some olive oil and put some Parmesan cheese on top of the soup.

Ingredients: 

• Potato    – 1
• Carrot    – 1
• Celery Stick    – 1
• Hand full of these following.
  • Green Beans
  • Green Peas
  • White Beans
  • Kidney Beans
• Tomato Soup    – 1 can
• Pasta – 2 hand full
• Basil Leaves
• Chillies Powder
• Salt
• Italian Seasoning 

Method:

1. Cut the vegetables, in a pan put the veggies with salt and chilli powder and slow cook it for 20 minutes.
2. Then add tomato soup, basil, Kidney beans and cook it for another 20 minutes.
3. Meanwhile Cook the pasta & drain and put that in soup and add Italian seasoning and let it simmer for some more time.
4. Finally while eating you can put buggles(chips) or small slices of bread

Tip: Sour bread will be perfect.    

Ingredients: 

• Chicken Boneless – Strips – 1 Lb
• Pinto Beans & Black Beans – 3/4 Cup
• Orzo    – 1/2 Cup
• Red Chilli Powder    – 1/2 Spoon
• Cilantro    – Handful
• Onion – 1 big
• Carrot – 1
• Cerely – 2 Stems
• Tomato Sauce(puree) – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Olive Oil
• Organic Blue Chips

Method:

1. First Cut the Carrot, Celery, Onion and fry them in Olive Oil and put the bay leaf and salt & Pepper
2. After it cooks for sometime, put the Orzo, pinto beans, black beans, red chillies powder and tomato sauce(puree).
3. After 10 minutes(let the pasta cook for sometime).
4. Now Put the Chicken Strips and let it cook for sometime and let it simmer for some time
5. Now put the Cilantro

Tip:  Before Serving put the Corn chip pieces on top  of the soup.

Ingredients: 

• Whole wheat Penni Pasta  – 1 Cup
• Garbanzo Beans Cooked   – 3/4 Cup 
• Red Beans Cooked    – 3/4 Cup
• Garlic    –    One clove – Paste   
• Onion – 1 big
• Carrot – 1
• Celery – 2 Stems
• Tomato Sauce – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Red Chillies Powder    – 1/2 Spoon
• Olive Oil

 Method:

1. First Cut the Carrot, Celery, Onion into small pieces and then fry them in Olive Oil. Put the bay leaf  Salt & Pepper and Garlic
2. After it cooks for some time(tender), put 3 cups of water and add the Pasta, Garbanzo, Red Beans, Red Chillies Powder and Tomato Puree
3. Let all the above cook for 15 minutes.
4. Now let it simmer on low heat for 30 minutes.
5. You can serve it  hot with garlic bread(store bought).

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 250 grams
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon fresh
• Cumin Powder    – 1/2 Spoon
• Tomato Paste    – 1/4 Cup
• Olive oil    
• Salt & Pepper 

Method:

1. First wash the green lentils and let it soak in warm water
2. Cut all the vegetables into small pieces
3. Put a big pot and put olive oil and then leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes and then put the carrot, Celery and tomato paste and now put 4 quarts of water and let it come to one boil
4. Now put the lentils and let it cook for 1 hour. 

• It goes very well with chives biscuits or with any other bread
• After you put the soup in bowl to serve, drizzle some olive oil and put some Parmesan cheese on top of the soup.