About a month back, after dropping our son in a class, Vinodh and I, decided to settle in for sometime in a nearby restaurant to kill time and also catch up with my ramblings. It was a small cozy restaurant named Istanbul in Wanchai, HK. We ordered some soup and Lavash bread. The soup was mentioned in the menu as “legendary Turkish soup”. True to its name, the veggie soup was packed with so much flavor and was very clean tasting. They served the soup with a small lemon wedge and I felt that the citrus note really made the soup a dynamite. We loved it so much. We are soup people. We love soups. Its our favorite meal. We chatted for a while and ordered another soup and relished it. We just had a fantastic “our” time after a long long time. This soup is our new favorite. There is no extra added oil or fat in this recipe and that makes it so light. Serve with bread and enjoy!
This is my version of the Turkish red lentil soup. I have made it the OPOS (One Pot One Shot) way in the pressure cooker. The whole recipe can be put together in less than 15 minutes. This is just a very simple yet so flavorful recipe. Do try it out. Here is the recipe.
Add in all the ingredients in a pressure cooker and cook on medium flame for 5 whistles. It will take about 5-6 minutes. Switch off the flame and allow the pressure from the cooker to release naturally.
Blend the soup. Do not blend the soup to a fine paste. Grind to a slightly coarse consistency so there is texture in every bite. Add little hot water to thin the soup to a consistency that you may like. Turkish Red Lentil Soup is ready.
Garnish with mint leaves. Serve with bread and lemon wedges. Squeeze the lemon just before serving. I love that citrus note on my soup. Its truly soup love!
Main Ingredients
- 1/4 Cup Split Red Lentils (Masoor Dal)
- 2 Tablespoon Broken Wheat (Daliya)
- 5 Cashewnuts
- 1 Medium Sized Red Onion, Chopped
- 1 Carrot, Chopped
- 1 Tomato, Chopped
- 1/2 of a Medium Sized Potato, Diced
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Black Pepper Powder
- 1 Teaspoon Salt
- 1 Teaspoon Apple Cider Vinegar (optional)
- 2 Sprigs Mint Leaves
- 1/2 inch piece ginger, peeled
- 2 Cups Water
To Serve
- 2 Sprigs Mint Leaves, Chopped
- 4 Lemon Wedges
- Add in all the ingredients in a pressure cooker and cook on medium flame for 5 whistles. It will take about 5-6 minutes. Switch off the flame and allow the pressure from the cooker to release naturally.
- Blend the soup. Do not blend the soup to a fine paste. Grind to a slightly coarse consistency so there is texture in every bite. Add little hot water to thin the soup to a consistency that you may like. Turkish Red Lentil Soup is ready.
- Garnish with mint leaves. Serve with bread and lemon wedges. Squeeze the lemon just before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Soup
- Cuisine: Turkey
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan.
Main Ingredients
- 1/4 Cup Split Red Lentils (Masoor Dal)
- 2 Tablespoon Broken Wheat (Daliya)
- 5 Cashewnuts
- 1 Medium Sized Red Onion, Chopped
- 1 Carrot, Chopped
- 1 Tomato, Chopped
- 1/2 of a Medium Sized Potato, Diced
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Black Pepper Powder
- 1 Teaspoon Salt
- 1 Teaspoon Apple Cider Vinegar (optional)
- 2 Sprigs Mint Leaves
- 1/2 inch piece ginger, peeled
- 2 Cups Water
To Serve
- 2 Sprigs Mint Leaves, Chopped
- 4 Lemon Wedges
- Add in all the ingredients in a pressure cooker and cook on medium flame for 5 whistles. It will take about 5-6 minutes. Switch off the flame and allow the pressure from the cooker to release naturally.
- Blend the soup. Do not blend the soup to a fine paste. Grind to a slightly coarse consistency so there is texture in every bite. Add little hot water to thin the soup to a consistency that you may like. Turkish Red Lentil Soup is ready.
- Garnish with mint leaves. Serve with bread and lemon wedges. Squeeze the lemon just before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Soup
- Cuisine: Turkey
Find it online : https://www.kannammacooks.com/turkish-red-lentil-soup/
Recipe for homemade easy pan fried garlic bread. Pan seared garlic bread. Made with spiced garlic butter made from scratch. Perfect for snack. How to make garlic bread recipe without an oven or OTG. Make Garlic bread on Griddle / Dosa Tawa using regular bread at home.
Jacques Pepin was once asked about his last meal that he would like to have with family. His answer was good bread and butter. Bread and butter is something that’s hard to beat. There are so many things that one can do with two simple but robust ingredients like butter and bread. To me, garlic bread is genius. Garlic bread is something everyone loves. Our family ain’t different. We love buttery spiced garlic bread. Its a Friday dinner favorite at our place. Its so simple to make and its so heavenly.
Here is a video of how to do Garlic Bread on Tawa, Easy Pan fried Garlic Bread Recipe
Here is how to do an awesome, easy, homemade “Pan fried Garlic Bread Recipe”. The important thing that makes garlic bread flavorful is the garlic butter. Lets do our home made, from scratch, garlic butter. We will be using unsalted butter for this recipe. I always use unsalted butter in my cooking as I can control the amount of salt that goes into the dish. Its very important that the butter be at room temperature. The “spread-ability” of butter is better if its at room temperature.
To the butter add in the other ingredients. Finely minced garlic, Italian seasoning powder (any store bought variety would do fine), chilli flakes and salt.
Finely mix everything to a smooth paste and home-made garlic butter is ready. This butter can be stored in the refrigeratior for upto a week and used when required.
Cut up some crusty bread into sandwich slices. If you cannot get country bread, a day old normal sandwich slices would work equally well too!
Apply about a teaspoon of butter on each side of the bread slice. So that’s two teaspoons for each slice of bread.
Heat a griddle and place the buttered bread slices and toast on low-medium flame until the butter has melted and the toast is golden. Garlic burns fast. So keep the flame at low-medium at all times.
Enjoy!
The best cast iron pan now coming to your kitchens from Coimbatore. The person behind this wonderful venture is my school buddy Santosh Leelakrishnan. Proudly made in India and very reasonably priced. A must have!!! Do check it out! There are other skillets too! Don’t miss.
- 1/4 Cup Butter, at room temperature
- 1 Big Clove Garlic, finely minced
- 1/4 teaspoon chilli flakes
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 8 - 10 crusty bread slices
- To the butter add in the aromatics. Finely minced garlic, Italian seasoning powder (any store bought variety would do fine), chilli flakes and salt.
- Apply about a teaspoon of butter on each side of the bread slice.
- Heat a griddle and place the buttered bread slices and toast on low-medium flame until the butter has melted and the toast is golden.
- Serve hot!
Notes
If you cannot get country bread, a day old normal sandwich slices would work equally well too!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Italian
