From Soup to Snacks: Three Nutritious Indian Dishes for Every Occasion

Recipe by Ashish Tiwari, Executive Chef at ANDAAZ Banquets and Caterers, New Jersey

Tomato Rasam Recipe

For this comforting and aromatic Tomato Rasam, start by boiling 3 ripe chopped tomatoes in 1 cup of water for 5–7 minutes until soft. Mash them well or blend for a smoother consistency. Add 1 teaspoon tamarind paste (or tamarind extract), ½ teaspoon turmeric powder, 1 teaspoon black pepper (coarsely crushed), 1 teaspoon cumin seeds (coarsely crushed), 1 teaspoon rasam powder (optional), ½ teaspoon red chili powder (optional), salt to taste, and 1 teaspoon jaggery (optional for balancing flavors). Pour in another cup of water and bring it to a gentle boil for 5 minutes. For tempering, heat 1 teaspoon ghee or oil in a small pan, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 dried red chili, 1 sprig curry leaves, 2 crushed garlic cloves (optional), and a pinch of asafoetida (hing). Sauté for a few seconds, then pour the tempering over the rasam. Garnish with 2 tablespoons of chopped coriander leaves and serve hot with steamed rice or as a warm, soothing soup.

Mushroom Barley Kebabs

These Mushroom Barley Kebabs make for a hearty and nutritious snack. Start by rinsing 1 cup of pearl barley and cooking it in 3 cups of water until soft but not mushy. Drain and let it cool. In a pan, heat 1 tablespoon oil, sauté 1 finely chopped small onion until golden, then add 2 minced garlic cloves, 1 finely chopped green chili (optional), and 200g finely chopped mushrooms. Cook until the mushrooms release water and turn dry. In a bowl, combine the cooked barley, mushroom mixture, ½ cup boiled and mashed potatoes, ¼ cup gram flour (besan) or breadcrumbs, 1 teaspoon cumin powder, 1 teaspoon garam masala, ½ teaspoon black pepper, salt to taste, 2 tablespoons chopped fresh coriander, and 1 teaspoon lemon juice. Mix well to form a dough. Shape into small patties or kebabs. Heat 2 tablespoons oil in a pan and shallow-fry the kebabs until golden brown on both sides. Serve hot with mint chutney or a yogurt dip for a delicious and wholesome treat.

Chole Chawal Bites

These Chole Chawal Bites are crispy, flavorful, and perfect as a snack or appetizer. In a bowl, mash 1 cup of cooked chickpeas (chole) and 1 cup of cooked rice (chawal). Add 1 finely chopped small onion, 2 minced garlic cloves, 1 finely chopped green chili (optional), 1 teaspoon cumin powder, 1 teaspoon chaat masala, ½ teaspoon garam masala, ½ teaspoon red chili powder, salt to taste, 2 tablespoons chopped fresh coriander, and 1 teaspoon lemon juice. To bind the mixture, add 2 tablespoons of gram flour (besan) or breadcrumbs and mix well into a dough. Shape into small balls or patties. Heat oil in a pan and shallow-fry the bites until golden brown and crispy on both sides. Serve hot with mint chutney, tamarind sauce, or a yogurt dip for an irresistible, crunchy delight.