Afghani Egg Curry

 A simple twist to the standard egg curry.. perfect dish to go along with parathas

Ingredients 

8 eggs boiled and slit

2 onions chopped

3 green chillies

1/2 tsp whole cumin

1 inch cinnamon stick

1 cardamom pod

2 cloves

6 peppercorns

1/2 inch ginger 

2 cloves of garlic 

Handful of cashew nuts 

1/2 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp pepper powder

2 tbsp beaten yoghurt 

1 tbsp kasoori methi

Salt for seasoning 

Method

1. In a kadai heat some ghee, add whole cumin and the whole spices. Once it starts to leave an aroma add the ginger & garlic. Fry for a minute and then add the onions and green chillies. Sauté until golden before adding the cashews. Take off the heat and blend to a smooth paste. When blending add 2 ice cubes as this will make it creamy.

2. In the same kadai, add some more ghee and the turmeric, red chilli powder and pepper powder, mix well. Fry the eggs in this mixture and keep aside.

3. Add the blended masala now to the kadai, check for seasoning. Add the yogurt and stir well. Once it starts to bubble add crushed kasoori methi. Stir and then add the eggs. Check for seasoning and serve with hot parathas. 

Broccoli, Courgette & Avocado Linguine

A lot of parents find it difficult to get their kids to eat their veggies, this dish has been inspired to get everyone to eat their veggies.. My 21 month old daughter loved it.. give it a try..

Ingredients:

drizzle of olive oil
1 cup broccoli florets
1 avocado, de-stoned, skinned and chopped into small pieces
1 courgette, chopped into small pieces
2 garlic flakes, chopped
1 onion, chopped finely
2 tbsp  tomato purée
2 salami/ham slices , chopped (optional)
2 red chillies (optional)
1 tbps Philadelphia cheese
Boiled linguine pasta
Sprinkle of Basil & Oregano ( or any herbs you might have)
1/2 tsp garlic powder
Freshly crushed pepper & salt for seasoning

Method:

1. In a saucepan, drizzle with olive oil, once hot add chopped garlic, red chillies and onions. Sauté well.

2. Add the chopped ham/salami and chopped vegetables. Season with herbs and pepper/salt.

3. Stir in the tomato purée and cheese. Cook until sauce is lightly thickened and vegetables are tender.

4. Mix in the cooked pasta , stir and check for seasoning. Serve hot.

You can add grated Parmesan cheese if you like before serving.

Mediterranean Puff Pastry Slices

An easy and quick starter that can be prepared a bit in advance and cooked in 10-15 mins once guests arrive.

Ingredients:

Jus Roll Puff Pastry sheets
Sun Dried Tomato purée
Olive oil
2 Shallots, sliced thinly
6-8 cherry tomatoes, quatered
2-4 mushrooms, thinly sliced
handful rocket leaves
Crused Black pepper
Juice of 1/2 lemon
Chopped/Grated Halloumi cheese
Basil powder
Garlic powder (optional)
Salt for seasoning

Method:

1. Pre heat oven at 200 deg. Roll out puff pastry and cut into small squares or as per shapes required. (Please note pastry from fridge should be kept at room temperature for atleast 2 hours or as per pack instructions)

2. Brush on sun dried tomato purée on each square.

3. In a bowl, add shallots and lemon and mix well. Add in the tomatoes, rocket, mushrooms, crushed pepper, garlic powder (according to taste), salt and olive oil and mix well.

4. Add the filling on each puff pastry slice. Don't fill too much as pastry will get soggy. Place in oven and cook for 10 minutes or until lightly golden. Then add cheese and cook for another 2-3 mintues for cheese to melt. Sprinkle pepper and basil powder (optional) before serving.


Tips:

You can make different variations with basil and mozzarella cheese or add meats like chorizo and ham.

Dahi Bhendi (Yoghurt Okra)

This tangy dish tastes great with hot Chapatis.

Ingredients:

1 tbsp ghee
500 gms okra, cut the tops
1 onion, chopped finely
1 tomato, chopped into small cubes
pinch of asafoedita
1/2 tsp whole cumin
1/2 tsp mustard seeds
2 green chillies, slit
1 tbsp curry leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
3-4 tbsp yogurt, lightly beaten
1 tsp gram flour, sifted
Salt and pepper for seasoning

Method:

1. Heat ghee in a deep saucepan, add mustard seeds, cumin and asafoedita, once it starts to splutter add curry leaves and chillies, fry for few minutes.

2. Add the onions and cook until lightly golden brown. Add the spices and stir well.

3. Add the okra and stir till well coated with the spice mix. Cook for few minutes before adding tomatoes.

4. Mix together the yogurt and gram flour, beat lightly and then add to the okra. Stir quickly. Add little water if gravy is required. Season with salt and pepper. Cook until okra is tender. Serve hot.

Pumpkin Bhaji

Ingredients:

1/2 pumpkin, deseeded, peeled and cut into small chunks
1-2 dried red chillies, halved
2 onions, chopped 
2-4 cloves garlic, chopped finely
1/2 inch ginger, grated
1/2 tsp turmeric 
1 tsp garam masala
1-2 tbps grated dessicated coconut
1 tbsp tomato puree
Salt & pepper for seasoning

Method:

1. Heat oil in a saucepan, add red chillies, chopped garlic and ginger. Sauté for few minutes, care not to burn.

2. Add onions and cook until translucent. Add the turmeric and garam masala, mix well.

3. Add the pumpkin, stir till coated with the masala. Season well. Add the tomato puree.

4. Sprinkle the dessicated coconut and stir. Add little water and cook until the pumpkin has just little bite left,don't over cook. Check seasoning before serving.

Egg Curry

A spicy and tangy egg curry made with basic ingredients. The curry sauce recipe can be used as a base for any vegetable/meat curry.

Ingredients:

6-8 eggs, boiled and halved
1-2 bay leaves
1/2 tsp whole cumin
2-4 cloves garlic, chopped finely
1 inch ginger, chopped finely
1 dried red chilli
2 green chillies, slit
2 onions, chopped finely
2 vine tomatoes, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
1 tsp coarse pepper
1 tbsp tomato purée
1 tbsp garam masala
2-4 Kokum seeds ( you can use tamarind pulp instead)
1 tsp vinegar
Freshly chopped coriander
Salt for seasoning

Method:

1. Heat oil in a deep saucepan, add whole cumin, bay leaf and red chilli. Once it starts to splutter add the chopped garlic, ginger and green chillies. Stir so it does not burn.

2. Add the chopped onions, sauté until lightly golden. Mix in the tomatoes and stir. Cook until the oil separates and the mixture is softened.

3. Add the coriander, cumin, turmeric, paprika, pepper  powder and kokum seeds. Stir well.

4. Mix in the tomato purée and vinegar. Season accordingly.

5. Once the gravy boils, turn heat to medium. Add the eggs, take care not to break the eggs or seperate the yolks. 

6. Sprinkle garam masala and coriander powder. Turn off heat. Check for seasoning, serve hot.

Lauki Bhaji

Lauki is also known as bottle gourd,dudhi or ghiya. 

Ingredients 

1 medium Lauki, peeled and chopped
2 tomatoes,chopped
1 tbsp ghee
1-2 cloves garlic, chopped
1/2 inch ginger,chopped
2 green chillies, chopped
1/4 tsp whole cumin
1/4 tsp mustard seeds
2 potatoes, cut in cubes
1/2 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp garam masala
Freshly chopped coriander
Salt for seasoning

Method

1. In a pressure cooker, heat ghee. Add the whole cumin and mustard. Once it starts to splutter, add the chopped ginger,garlic & chillies. Stir and let it infuse the oil.

2. Add the tomatoes, cook until the tomatoes are soft and skins start to separate . Sprinkle in the turmeric, coriander powder and cumin powder. Mix well.

3. Add the chopped potatoes and lauki. Mix well so the potatoes and lauki is covered with the masala.

4. Add 1/2 cup water, if you need less gravy add less. Close the pressure cooker and cook until one whistle. Turn off the heat.

5. Add the garam masala, chopped coriander and check for seasoning.  Stir well.

Serve hot.

Black Eyed Beans Curry (Xacuti Style)

This recipe uses the famous Goan xacuti masala to give it a taste of Goa!!

Ingredients:


1 can (425g) Black eyed beans, drained
1 large onion, chopped finely
1 tomato chopped
1/4 inch ginger, finely chopped
2-3 cloves of garlic, chopped
1 bay leaf
1-2 green chillies, slit
1-2 potatoes , cubed
2 tbsp dessicated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp whole cumin
1-2 tsp xacuti powder 
pea sized tamarind, soaked in water.
2-3 tbsp freshly chopped coriander
Salt & Pepper for seasoning


Method:


1. In a saucepan, heat oil. Add bay leaf and whole cumin. Once it starts to splutter, add the chopped ginger/garlic and chillies.


2. After few seconds add the chopped onions and saute until lightly translucent.


3. Add chopped tomatoes, and cook until oil separates and the tomatoes are soft.


4. Mix in the turmeric and coriander powder. Add the potatoes and stir so it is coated with the masala.


5. Add the coconut and xacuti masala. Stir, add 1/4-12 cup water and let it simmer.


6. After 5 minutes add the black eyed beans and tamarind water. Stir well, check for seasoning.


7. Once the potatoes have been cooked and the gravy is thickened take off the heat. Sprinkle chopped coriander. Serve with chapattis.

Vegetable Caldine (Vegetable Coconut Curry)

This is a Goan coconut based curry that can be used to make fish or vegetables. I have tried making it with a variety of vegetables and it was delicious.

Ingredients:


1-2 tbsp oil
Florets of 1 small cauliflower (approx 200g)
Florets of 1 small broccoli (approx 200g)
6-8 Ladyfingers/Okra
1 Large carrot, cut into matchsticks
1 large potato, cubed
6-8 de-veined prawns (optional for vegetarians)
4 green chillies
2-3 garlic cloves
1 inch ginger
1 onion, chopped
1 tomato, chopped
1 tin coconut milk
2-3 tbsp desiccated coconut (can use fresh)
1/2 tsp whole cumin seeds
6-8 black peppercorns
2 tsp coriander seeds
1 tsp turmeric powder
1-2 tbsp fresh coriander
Pea sized tamarind, soaked in water
Salt & Pepper for seasoning


Method:


1. In a blender, grind together the coconut (milk + desiccated), 2 green chillies, garlic, ginger, cumin, coriander seeds, peppercorns,turmeric, fresh coriander and tamarind water into a smooth consistency.


2. In a saucepan, heat oil. Fry the chopped onions until translucent. Add tomatoes and fry until soft and oil starts to separate.


3. Pour in the ground masala, simmer on slow fire. Season well. Bring to a boil.


4. Add the chopped potato and carrot first and cook for couple of minutes. Add the prawns.


5. Add the remaining vegetable and 2 slit green chillies. Season if required. Add little water if more gravy is required. Cook until gravy is thickened and the vegetable is tender. Do not overcook the vegetable.

Red Kidney Bean Curry

Ingredients:


1 tbsp ghee
400g tin red kidney beans
400g chopped tomatoes
1 onion, chopped
2 garlic cloves, chopped finely
1 inch ginger, chopped finely
2-3 green chilli, slit
1 bay leaf
1 inch cinnamon stick
1 tsp whole cumin
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1/2 tsp cumin powder
1/2 tsp amchur powder (dried mango powder)
1 tbsp tomato puree
1 tsp kasoori methi
Salt for seasoning


Method:


1. Heat ghee in a saucepan, add the whole cumin, once it starts to splutter add the chopped ginger, garlic and chilli. Cook for 1-2 minutes.


2. Add the bay leaf and cinnamon stick. Add chopped onions and saute until translucent.


3. Mix in the chopped tomatoes. Stir and let it cook for few minutes. Sprinkle in the turmeric, cumin, chilli and coriander powder. Stir well and cook until it starts to boil.


4. Add the beans, tomato puree, amchur powder and season well. If you need gravy add little water.


5. After 5-10 minutes , once beans are soft, sprinkle kasoori methi. Stir and check for seasoning. Take off heat. Serve hot.


Tips:


You can add a knob of butter at the end for a richer flavour. Dash of lemon can be also added for a twist.

Steve's Goan Vaal (Long Bean) Bhaji

 This is a traditional Goan vegetable served with Goan Xit Kodi (Rice & Curry)

Ingredients:


1 bunch of long beans (Vaal), cut into small sticks
1 onion, sliced finely
2-3 cloves of garlic, crushed
1 green chilli, slit
2 kokum seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
2-3 tbsp dessicated coconut (freshly grated coconut can be used too)
Salt for seasoning


Method:


1. In a saucepan, heat some oil, add the mustard seeds. Once it starts to splutter add the garlic and chilli. Cook for 5 seconds and then add the onions.


2. When the onions start to get translucent, add the kokum, turmeric and coriander powder. Mix well.


3. Add the long bean and stir till well coated with the spices. Add the coconut.


4. Add a little water to just cover the long beans, season with salt. Cook until all the water is absorbed and the beans are tender.


5. Serve hot with rice or chapattis.


Tips:


For a South Indian flavour you can add curry leave along with the garlic and chilli.

Spinach and Chickpea Curry

A healthy vegetarian curry ready in less than 15 minutes.

Ingredients:


1 tbsp oil/ghee
400g Tin of Chickpeas
400g Tin of chopped tomatoes
250g fresh baby spinach leaves
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1/2 inch ginger, grated
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
Salt & Pepper for seasoning.


Method:


1. In a saucepan, heat the oil. Fry the garlic/ginger and onions, until the onions start to sweat.  Add the chopped tomatoes and saute until it becomes a thick paste.


2. Add the chickpeas, turmeric, chilli and coriander powder.  Cook for few minutes until well coated with the masala.


3. Add water if you need a thinner consistency.  Season well.  Add the spinach and garam masala, give it a stir.


4. Turn the heat off.  Cover with a lid, the spinach should cook in the steam. Stir and serve with pitta or chapattis.

Methi Bhaji

Methi or Fenugreek leaves is a great way to detox your body.  Its good once in a while to indulge in something that is good for your body. I'm sure your body will appreciate it and it tastes good too!!!!

Ingredients:


1 tbsp ghee
300g Fenugreek leaves (frozen or fresh if available)
1 large onion, chopped
1 large tomato, chopped
2 small carrots, chopped in to cubes
2 potatoes, chopped in to cubes
1 green chilli, chopped finely
2-3 garlic cloves, chopped finely
1 tsp grated ginger
1/2 tsp mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala
1-2 tbps tomato sauce
Salt and Pepper for seasoning.


Method:


1. Heat ghee in a pressure cooker, add the mustard seeds and whole cumin, once the start to splutter add the chilli, garlic and ginger. Saute for a minute and then add the onion.


2. Saute until onions are translucent. Add the chopped tomatoes, cook until softened. 


3. Add the potatoes and carrots. Sprinkle the turmeric and coriander powder, mix well till the vegetable is coated with the masala.


4. Add the frozen fenugreek leaves and half cup water.Season well.  


5. Once it starts to boil cover and pressure cook for 1-2 minutes or for 1 whistle. Open and check if the potatoes are cooked. Stir in the tomato sauce and garam masala, cook for 1 minute and taste for seasoning.

6. Serve hot and enjoy with chapattis or pitta.

Petit Pois and Tomato Bhaji

Quick and easy vegetable dish, made in less than 10 minutes.

Ingredients

1 tbsp oil

1 cup frozen petit pois

2 tomatoes, chopped finely

1 onion, chopped finely

1 tsp tomato puree/ tomato ketchup

2 garlic flakes, chopped finely

1/4 inch ginger, chopped finely

1-2 green chillies, chopped finely

1/2 tsp turmeric powder

1/4 tsp red chilli powder (optional)

1/2 tsp coriander powder

1/2 tsp whole cumin

1/2 tsp mustard seeds

6-8 curry leaves

1/2 tsp lemon juice

1 tsp kasoori methi

Salt for seasoning

Method:

1. Heat oil in a saucepan, add the mustard and cumin seeds. Once they start to splutter add curry leaves and chopped ginger/garlic. Saute for few minutes and then add chopped onions.

2. Once the onions become translucent, add the chopped tomatoes. Mix well and cook until oil separates.

3. Add turmeric, chilli, coriander powder. Stir in the tomato puree and lemon juice. Season well.

4. Add the petit pois. Cook for 4-5 minutes. Turn off the heat, cover and it should cook in the steam. Sprinkle kasoori methi and check for seasoning.

5. Serve hot with rice or bread.

Tips:

You can add a knob of butter or ghee  for a rich flavour.

Grilled Stuffed Mushroom served with spinach & bacon rissotto

Ingredients:


1 tbsp olive oil
1/2 tbsp butter
4 large Portobello Mushrooms
3-4 small chestnut mushrooms, chopped finely
2 garlic flakes, chopped finely
1 red onion, chopped finely
1 red chilli, chopped finely
3 rashers of bacon, finely chopped (omit for veg option)
1-2 tbsp fresh chopped parsley
2-3 tbsp grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Pre-heat the oven at 220C. Wash the large mushrooms, pat dry with a kitchen towel. Remove the stem, by twisting, chop the stems and keep aside for use later. Place in a roasting tray , place the large mushrooms cap down, drizzle olive oil and season with salt & pepper. Bake for 5-10 mins at 180C, until the mushrooms are lightly softened. Take out from the oven and keep aside.


2. In a pan, heat the olive oil and butter. Add the garlic, chilli and bacon. When the bacon starts to crisp add the onion. Saute for few minutes.


3. Add the chopped mushrooms and stems, season well.


4. Scoop this mix in to the large mushrooms. Sprinkle Parmesan and bake in the oven for 5 mins.


5. Cook the risotto as per this recipe http://jouelleskitchen.blogspot.com/2011/03/mushroom-risotto.html. But in step 1 add bacon (omit for veg option) and in step 5 add the spinach.

Mixed Vegetable Curry

Ingredients


1 tbsp ghee
1 medium cauliflower, cut into small florets
2-3 carrots, cut into cubes
2 large potatoes, cut into cubes
1 onion, finely chopped
1 tomato, finely sliced
2 flakes of garlic, finely chopped
1/2 inch ginger, grated
1 green chilli, finely chopped
1 tsp whole cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
1 tsp garam masala
1 bay leaf
1/4 cup water
3-4 tbsp freshly chopped coriander
Salt & Pepper for seasoning


Method:


1. In a saucepan heat the ghee. Add the whole cumin, once the start to splutter, add the ginger,garlic, bay leaf and chilli.


2. Sauté for few minutes and then add onions. Cook until onions are translucent. Add the tomatoes. Cook until the oil separates then mix in turmeric, chilli and coriander powder.


3. Add the cauliflower , carrots and potatoes. Stir well so that the vegetables are coated with the masala.Season with salt and pepper.


4. Add the water and cover the sauce pan with a lid. Simmer on low heat, until the vegetables are tender. Sprinkle the garam masala and stir. Cook for few more minutes. Take off the heat, stir in the freshly chopped coriander.


Serve hot with rice or chapattis.

Tomato and Parsley Linguine

A quick and easy pasta supper recipe.

Ingredients:


1 tbsp olive oil
250g Linguine pasta
10-12 pimento olives halved
1 onion finely chopped
1 green/red chilli
6-8 chestnut mushrooms, sliced
2-3 flakes of garlic
400g tin of chopped tomato (or passata)
4-5 tbsp freshly chopped parsley
Grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Cook the linguine in boiling salted water until al dante. Drain and sprinkle little olive oil.


2. Heat olive oil, add garlic, chilli and onion. Fry until onions are translucent.


3. Add the chopped mushroom, stir and cook for few minutes. Stir in the passata, season with salt and pepper.


4. Add the olives and chopped parsley , season well.


5. Take off the heat and mix with the linguine. Serve hot with grated Parmesan cheese.

Aubergine Bake

This is baked layered aubergine dish. Each layer has a stuffing of softened vegetables, cheese and herbs which when baked together infuses into a lovely comfort food.

Plated Aubergine Bake

Fresh from the Oven

Ingredients:

1 tbsp Olive oil
2 medium aubergines, cut into thin slices, lengthwise
1/2 tsp dried thyme

1 bay leaf

1/2 tsp dried red chilli flakes
2-3 cloves of garlic, finely chopped
1 red onion, finely chopped
1 courgette, finely chopped

4-6 chestnut mushrooms, finely chopped
10-15 cherry tomatoes, cut in halves

1 tbsp Worcester sauce
6-8 tbsp grated cheddar cheese
2-4 tbsp Philadelphia cheese
Salt & Pepper for seasoning
Chopped parsley for garnish

Method:

1. In a bowl, place the aubergine, drizzle olive oil, thyme, pepper and salt. Mix well.

2. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Keep aside.

3. Pre heat the oven to 180C.

4. In a pan, heat olive oil. Add the bay leaf, chilli flakes and chopped garlic. Cook for couple of minutes, careful not to burn the garlic.

5. Add chopped onions, saute until translucent. Add chopped courgettes. Cook for 2-3 minutes. Make sure you stir occasionally.

6. Mix in the mushrooms. Add 6-8 chopped cherry tomatoes, stir. Add the Worcester sauce. Season with salt & crushed pepper. Cook until vegetables are softened.

7. In a baking dish, grease with little butter. Layer the bottom with aubergine slices. Place the stuffing. Place a couple of halved cherry tomatoes, sprinkle chopped parsley, cheddar cheese and few knobs of philly cheese.Top this with another layer of aubergine slices, continue with the filling and continue layering until stuffing is finished. 

8. Place in the oven and bake for 15 mins. Serve hot with side salad.

Chilli Vegetable Noodles

Quick and easy, can be prepared with a variation of vegetables available at home.

Ingredients:

2 tbsp sesame oil

1 packet of egg noodles

2 cloves garlic, chopped

2 carrots , cut into matchsticks

2 celery stalks, chopped finely

5-6 mushrooms, chopped

1 green pepper, chopped

1 large courgette, sliced

2 spring onions, chopped

1 tbsp red chilli flakes

1 tbsp dark soy sauce

1 tbsp green chilli sauce

1/2 tsp white pepper powder

1 tsp garlic powder

1 tsp red chilli oil

Method:

1. Cook the egg noodles as per instruction on the pack. Drain and drizzle little sesame oil.

2. In a wok or deep pan, heat the sesame oil. Once it starts smoking, fry the garlic and chilli flakes. Add in the celery. Cook until celery is lightly softened.

3. Add the chopped carrots and peppers, cook for a while. Add the mushrooms and courgettes.

4. Mix in the soy sauce, chilli sauce and garlic powder. Stir well.

5. Cook until veg is tender. Sprinkle the white pepper. Season well.

6. Add the noodles ,sprinkle chopped spring onions and chilli oil. Take off the heat and mix well.

Caldo Verde -- Portuguese Green Soup

This is a traditional Portuguese soup, my grandma used to make this soup when we were young. I have used the traditional method but also used my own creative ideas to make this broth more delicious and one of my ultimate comfort foods.

Ingredients:


1 tbsp olive oil
1 bay leaf
1 large onion, finely chopped
4-5 large potatoes, par-boiled
4 cloves garlic, finely chopped
2-3 handfuls of baby spinach
2 tbsp basmati rice (not cooked)
4-5 spaghetti sticks, broken into smaller pieces
1 chicken or vegetable stock cube, dissolved in boiling water
Salt & Pepper for seasoning
Olive oil for drizzle
Dried onion for garnish




Method:


1. In a saucepan, heat the olive oil, fry the garlic and onions, until translucent. Add the bay leaf.


2. Add the potatoes and cook for few minutes. Add the boiling stock.


3. Add the rice and spaghetti. Season well. Bring to boil.


4. Once it starts boiling ,using a masher, mash the potatoes into the broth to make a thick base.


5. Add the spinach, boil until the broth turns lightly green. Check for seasoning. You might want to drizzle more olive oil. If you feel the soup is too thick, boiling water can be added. Cook until rice & noodle are cooked.


6. Season with freshly crushed pepper, drizzle of olive oil and dried onion.