Tag Archives: Indian

Spicy Masala Tomato Soup: Classic North American Comfort Fare with an Indian Twist

What happens when you combine down-home tomato soup with Indian spices?  Spicy masala tomato soup is the inter-cultural result.

Every winter around January, I seem to have a hankerin’ for traditional cream of tomato soup.   I grew up with the canned Campbell’s variety.  Sometimes I like to think I had a Warholesque-childhood, but, in truth, it was far more suburban and prosaic than that.  I never really liked the thin tinny-tasting tinned soup.  However, I later developed an appreciation for the home-made version.  I had tried the “real” soup at dinner parties and home-cookin’ restaurants, where the tomato’s true identity shines through.

A few years ago, I came across Martha Stewart’s recipe for tomato soup.     Although I never use the cream option, this version makes a fine North American “cream” of tomato soup (NB:  I would double the ingredients to make a larger portion, as a matter of course).  It is the kind of tomato soup which would pair perfectly with a grilled cheese sandwich for lunch on a rainy or snowy day.  The ingredients are generally in a well-stocked home pantry, so the soup can be ready in just over one-half hour.

I decided to adapt the recipe to incorporate “Madrasi Masala”, which my friend Kip had given us as part of an Xmas gift.  Commercial break:

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In case you did not know, “masala” means mixture and often is a blend of spices, varying from place to place.  It can also be a spicy tomato-base for curries (typical of the Punjab region, for instance).  Kip’s particular blend from the Madras region worked well in a Sri Lankan dal I had made a week earlier.  I wanted to make more use of the tantalizing spice blend.

For the review of the soup – and the recipe

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A Fast, Spicy, and Satisfying West Coast-Indian Dish: Halibut Masala

Halibut masala

As I had mentioned earlier, I started to learn about different cuisines during my vegetarian childhood. One cuisine, which is arguably the best for vegetarians, is Indian, of course. Palak (or saag) paneer became one of my favourite dishes – among all cuisines – as well as my particular litmus test for Indian restaurants; none I have eaten in even the best restaurants, however, can compare to my friend Kip’s stellar version.

Classic Indian spices make the mise-en-place

Indian food now is very popular around the world, but its complexity and variety is often misunderstood. Just like Chinese, Mexican, or American cuisines, Indian regional cooking represents a mind-numbing array of varied dishes from the Goan vindaloo to Rajasthani buttermilk soup to the crisp crepe-like dosas of southern Indian to Punjabi tomato-based curries. I guess it is similar to lumping New England clam chowder, Chicago pan pizza, Louisiana crawfish etouffee, and a French dip sandwich in Los Angeles as one coherent “American” cuisine – not to mention Peeps, candy corn, Twinkies (which were invented right near where I grew up!), and other uniquely food items, which add to the range of eatin’ in the US of A.

Halibut Masala, the recipe Continue reading