Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.

Broccoli, Cauliflower and Cheddar Soup

Garlic Croutons

4 cups of sourdough cubes (3/4-inch)

3 tablespoons of extra-virgin olive oil

2 teaspoons of finely chopped garlic

1/4 teaspoon of kosher salt

1/4 teaspoon of black pepper

Soup

2 broccoli heads (6 ounces each)

3 tablespoons of extra-virgin olive oil

3/4 cup of chopped yellow onion

1 small carrot, peeled and sliced (approximately 1/4 cup)

1 medium shallot, finely chopped (about 1/4 cup)

1 finely chopped garlic clove

1 teaspoon of fresh thyme leaves, plus more for garnish

6 cups of vegetable broth

1 1/2 teaspoons of cornstarch

2 1/2 cups of chopped fresh cauliflower florets and stems

2/3 cup of heavy cream

2 teaspoons of Dijon mustard

8 ounces of sharp Cheddar cheese, shredded (about 2 cups)

Black pepper

Prepare the Garlic Croutons

Preheat the oven to 350°F. Mix the sourdough cubes with oil, garlic, salt, and pepper on a large rimmed baking sheet lined with parchment paper until well coated; spread them out evenly. Bake until they are lightly golden and crisp, about 15 to 20 minutes. Let cool for 15 minutes. Set aside.

While the Garlic Croutons are baking, prepare the Soup

Cut the broccoli stems into 1/2-inch pieces to get 1 1/2 cups. Cut the broccoli florets into 1-inch pieces to get 3 cups. Set them aside separately. Save any leftover broccoli florets and stems for another use. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until the onion is translucent, about 6 minutes. Mix 1 tablespoon of broth with cornstarch in a small bowl. Add the cornstarch mixture and the remaining broth to the pot, and bring to a boil over medium-high heat. Add cauliflower florets and stems and reserved broccoli stems; return to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Add broccoli florets; simmer over medium heat, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove from heat.

Transfer 2 cups of Soup (preferably mostly stems), cream, mustard, and 1 cup of cooled Garlic Croutons to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Cover the opening with a clean towel; blend until smooth, 30 seconds to 1 minute. Stir the purée back into the remaining soup in the Dutch oven; place over medium heat. Gradually add the cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes. Garnish with pepper and additional thyme. Serve hot with the remaining Garlic Croutons.

Sweet Puttu