Spicy Zucchini Soup

(Adapted from a recipe in the Everyday Food cookbook )

Ingredients:
(For 2-3 servings)
1 Tbsp olive oil
3 garlic cloves, minced
1 small onion, sliced
1 small potato, cubed
2 medium zucchini, cubed
A pinch of red pepper flakes
1 tsp roasted cumin powder (I always have a small batch of cumin seeds that have been roasted and powdered, kept in the refrigerator)
½ tsp coriander powder
Salt
Pepper

Method:

Heat the oil in a large saucepan over medium heat. Add the garlic followed by the onions, potatoes, zucchini, and the spices and seasonings. Cook until the vegetables are tender.

Add 1 ½ to 2 cups of water and bring to a boil. Puree the soup until smooth.

Simmer for a few minutes till it thickens. Serve hot.

From Your Kitchen To Mine #5

Many of the recipes I try out in my kitchen are inspired by what I come across, and find interesting on the cooking shows I watch on television, the cookbooks and magazines I borrow from the library, and by what I see on the numerous cooking websites and food blogs.

Here are a few recipes from fellow bloggers that I've tried out in my kitchen; some of them have gone on to become dishes that now feature regularly on my menu.

Meena's Vegetarian Kheema

Sailaja's Paneer Butter Masala

Indira's Methi Carrot

Devi Priya's Aratikaya Pulusu Bellam Koora

Sagari's Pesarattu

Some more, without pictures...

Vaishali's Pumpkin Kuzhambu, Lima Bean Curry & Mushroom-Spinach Curry

Vrinda's Kannur-style Inji (ginger) Curry

Aparna's Parippu Thogayal

Rajeswari's Poosanikkai (ash gourd) Rasavaangi, Karivepilai (curry leaves) Kuzhambu & Dal Makhani

Nithya's Cracked Wheat Porridge

Nupur's Ragda Patties, Panha & Bhadang

Madhu's Mor Kali

Shivapriya's Chama Dumpa (taro root) Pulusu

Ashwini's Jeer-Meerya Kadhi & Brownies

Thank you all for sharing your recipes, cooking tips, and ideas!

Gouda Macaroni And Cheese

I have a lot of recipes that have been sitting in my "drafts" folder for over a year now, which I'm hoping to clear out in the coming months.
This is a recipe I first tried out last winter inspired by what I saw here. 

Ingredients:
1 cup pasta (pipette/elbow macaroni)
1 Tbsp butter
½ onion, chopped finely (optional- I only used this since I had a small piece in the refrigerator)
2-3 cloves garlic, crushed and chopped up
Red pepper flakes
Salt
Pepper
2 Tbsp all-purpose flour
1 ½ cups milk (I only buy 2%, so that's what I used)
A sprig of fresh rosemary, chopped
1 cup Gouda cheese, freshly grated (I used this)
½ - ¾ cup breadcrumbs

Method:

Preheat oven to 350 degrees F. Line an 8 x 8-inch baking dish with foil and grease with oil/butter.

I had a lot of stale Italian bread and decided turn some of it into bread crumbs. For this, just place bread in a food processor, and pulse a couple of times to get coarse crumbs.

Bring a saucepan of salted water to a boil and cook pasta until al dente. Drain off excess water and rinse under cold water.

Meanwhile, melt butter in another pan over medium heat. Add garlic, chopped onions, red pepper flakes, salt and pepper. Cook till onions soften.

Add the flour and cook till its raw smell disappears. Gradually add milk, chopped rosemary, some more salt and pepper, stirring constantly until blended. Cook on medium heat for a while until the roux thickens Add cheese; stir until melted.

Add cooked macaroni to the cheese sauce, stirring until well blended. Pour the mixture into the baking dish. Top with breadcrumbs. Bake at 350° F for 12-15 minutes or until bubbly. Serve hot.