Beetroot and Carrot Salad

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Energy-laden and easy-to-make salad dish turns out very delightful….

Ingredients:

1 large raw beetroot, finely chopped or grated

2 medium Carrots, chopped or grated

1 tbsp sesame seeds, roasted

1/2 tbsp sunflower seeds

1 tbsp vinegar or lemon juice

1 tbsp dates, chopped

1 tsp virgin olive oil

Salt and Pepper to taste

Method:

• Finely chop or grate beetroot and carrots in a bowl.
• Slightly roast sesame and sunflower seeds and keep aside.
• Mix other ingredients in the bowl and sprinkle with sesame seeds to serve.

Baked Potato Soup

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Yummy and filling soup prepared from baked potatoes, a must try in the season ...

Ingredients:

4 medium potatoes, chopped 

1 tsp ginger-garlic paste

1 medium onion, chopped

1 large tomato, chopped

1 tbsp olive oil

1 tsp chilli flakes

Salt & pepper to taste

1/2 cup milk

1 cup vegetable stock

1 bay leaf

2 tsp butter

Method:

• Preheat oven at 220 deg C. Grease a baking tray.
• Mix in salt, ½ tsp chilli flakes and 1tsp oil with chopped potatoes and keep aside for 5-7 min.
• Spread potatoes evenly on baking tray and bake for 20-25 min.
• Flip potatoes to other side after 10 min to get evenly baked. Keep aside when done.
• Heat oil+butter in a pan. Add bay leaf, onions and ginger-garlic paste, cook for a min.
• Add in tomatoes, salt, pepper and chilli flakes; cook covered for 2 min.
• Now add baked potatoes and vegetable stock. Cook for 5-7 min.
• Cool and grind to a smooth mixture. Transfer to the pan.
• Mix in enough milk and cook for 1-2 boil. Turn off flame.
• Serve hot with croutons.

Creamy Potato Soup

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Rich and flavorful Potato soup which is perfect to satisfy the appetite…

Serve: 2

Ingredients:

4 small potatoes, chopped

1/2 onion, chopped

2-3 garlic cloves

1 tsp dried herbs

1/4 tsp chilli flakes

1/2 cup milk

3 tbsp cream

1 tbsp butter

Salt & pepper to taste

Method:

• Heat ½ tbsp butter in a pressure cooker, sauté garlic and then add chopped onion and potatoes.
• Add salt and 2½ cups of water, mix and cook for 1 whistle.
• Strain the boiled potatoes and keep the remaining water for further use.
• Let potatoes get cooled down then puree them with 1/2 cup reserved water until smooth.
• Heat remaining butter in a deep pan and add potato mixture.
• Stir in milk with salt and pepper and bring to a boil.
• In a small bowl whisk cream with herbs and chilli flakes and add to the pan.
• Mix well and cook for another one minute. Add warm water if consistency is too thick.
• Serve hot soup with bread croutons.

Cold Cucumber Soup

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Cold Cucumber Soup, easy to prepare and enjoyed on hot summer evenings…. 

Ingredients:

2 small cucumbers, peeled and deseeded

1 cup plain yogurt

1 ½ tsp fresh lemon juice

10-12 fresh mint leaves, chopped

1 clove garlic, crushed

1 tsp olive oil

Salt to taste

Method:

• Finely chop cucumbers or grate them.
• Combine cucumber, yogurt, lemon juice, mint, garlic, olive oil, and salt in a blender.
• Blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve.

Sending above picture to Priyas  "The Colour Me Photography Challenge Series" 

Sprouts and Vegetable Salad

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Nutritious and healthy bowl of green sprouts with Vegetables and Cottage cheese.

Sprouts are high in protein and good for weight loss.

Serves: 2

Ingredients:

1/3 cup green sprouts

5-6 lettuce leaves

1/2 cucumber, peeled

1/2 onion

1/4 each bell peppers

4 olives

5 cherry tomatoes

20 gm cottage cheese

For Dressing:

2 tsp extra virgin olive oil

1 clove garlic, crushed

1 tsp lemon juice

1/2 tsp dry red chilli flakes

Salt & pepper to taste

A pinch of oregano

Method:

• Mix all the ingredients of dressing together and whisk thoroughly till smooth. Refrigerate to chill.
• Chop the vegetables into chunks and refrigerate.
• Before serving, pour over the dressing. Toss and serve the salad chilled.

Mix Vegetables and Chickpeas Stew

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Healthy and flavorful stew prepared with lots of vegetables and chickpeas…

Ingredients:

1/4 cup chickpeas (kabuli chana)

1 medium potatoes, peeled and cut into half inch cubes 

1 carrot, peeled and cut into half inch pieces     

1/2 green capsicum, cut into half inch pieces
1 tsp parsley, chopped      

5-8 spinach leaves (palak), chopped    

1.5 cups vegetable stock          

1 tsp ginger-garlic paste

4-5 black peppercorns

2 cloves

1/2 tsp cumin powder  

1/4 tsp red chilli powder         

1/4 tsp black pepper powder

Salt to taste

           

Method:

• Wash and soak chickpeas in sufficient water overnight. 
• Pressure cook till done and keep them aside. 
• Heat vegetable stock in a saucepan and bring it to a boil. 
• Add ginger-garlic paste, cloves and peppercorns. 
• Add potatoes, boiled chickpeas, carrots, cumin powder and red chilli powder. 
• Mix well and cook on medium heat till it begins to boil. 
• Cover and simmer on low heat till all the vegetables are cooked and tender. 
• Add the capsicum, spinach and cook for two minutes. 
• Remove pepper and cloves. Mix in salt and pepper powder.
• Serve hot with some lemon juice.

Notes:

• If you want, you can slightly blend vegetables.
• To make stew more thick you can add cornflour mixed in little water.

Green Peas Soup

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Enjoy exotic blend of green peas, onion with garlic and lemon….

Ingredients:

1 cup fresh peas

1/2 onion

2-3 garlic cloves

4 cups vegetable stalk or water

Salt and black pepper according to taste

A pinch nutmeg powder

1 tbsp butter

1 tbsp flour

1 tsp lemon juice

Method:

• In a pan add peas, onion, garlic and vegetable stalk. Now cook it for 8-10 minute till peas get cooked properly.
• Keep aside to cool down. Now blend it well and sieve. 
• Heat butter in a pan, add flour and cook till light brown.
• Add blended paste, salt, black pepper and nutmeg powder in it and bring to a boil. 
• Add lemon juice and serve hot.

Creamy Broccoli Soup

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A tasty, creamy and healthy soup with flavour of nutmeg and fresh pepper…

Ingredients:

3/4 cup Broccoli, separated into florets

1 small Potato, chopped finely  

2 tbsp butter   

1 tsp olive oil   

1 onion, chopped         

2-3 garlic, chopped

1 ½ tbsp refined flour (maida)

2 ½ cups vegetable stock

1 cup milk       

Salt & pepper to taste

A pinch nutmeg powder (jaiphal)

1 tbsp Fresh cream      

Method:

• Add oil + butter in a thick bottomed pan on medium heat. 
• Add the onions, garlic and saute on a medium flame for a minute. 
• Add refined flour and saute for a minute. 
• Add broccoli and potato and cook for around two to three minutes. 
• Now add half cup of stock and cook on a medium flame till the vegetables are cooked. 
• Remove and keep aside to cool. Blend in a mixer to a smooth puree. 
• Mix it with the remaining stock and milk in a pan; bring to a boil while stirring continuously. 
• Now add nutmeg, salt and pepper powder. 
• Add fresh cream, simmer for 2 min and serve hot garnished with blanched broccoli florets and croutons.

Sending to HITS–Diabetic Friendly and HITS page as Broccoli is a one of the very nutritious food that is healthy for diabetics.

Cauliflower Soup with Garlic Croutons

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A nutritious and filling recipe alternative to heavy meals.

Ingredients:

300g cauliflower, chopped & blanched

1/2 onion, finely chopped

1 tsp garlic, finely chopped

1 tsp all purpose flour

1/4 tsp white pepper powder

2 ½ cups vegetable stock

Salt to taste

1 tbsp extra virgin olive oil

Method:

• In skillet heat oil, add onions and saute until translucent.
• Add the garlic and saute for a minute, add cauliflower, flour, pepper and salt.
• Cook until flour is cooked through (about 2-5 min), tossing occasionally.
• Cool and blend it smoothly with half cup of stock.
• Return to the skillet and add stock and when it boils reduce heat, keep simmering on low heat.
• Serve hot with garlic croutons.
• For Garlic Croutons: Cut out bread slices in desired shape, spread butter, add chopped garlic cloves and toast for a min in a Preheated oven.

Golden Carrot Soup

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Relish this yummy, easy and healthy soup with your family.

Serves: 2

Ingredients:

2 large carrots, chopped into chunks

1 potato, chopped into chunks

2 tbsp finely chopped spinach

1/4 cup skim milk

1 onion, chopped roughly

1-2 garlic cloves, chopped

1 tsp butter

Salt and pepper to taste

Method:

• Pressure cook carrots, potato, garlic and onion with 2 cups water to 2 whistles.
• Drain vegetables and keep remaining water aside.
• Cool and then make the puree of boiled vegetables in a blender.
• Heat butter in a pan and cook spinach on high flame for few seconds.
• Now add pureed vegetables and 1/4 cup remaining water stock and boil.
• Add milk, salt and pepper and cook for another 2-3 min.
• Serve hot.

Cream of Cabbage Soup

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Healthy, hearty and satisfying cabbage soup, great for winter evenings.

Ingredients:

1/2 head cabbage, roughly chopped (about 1 cup)

2 tbsp cabbage, finely chopped

2 onions          

3-4 garlic cloves

1/4 inch ginger

1/2 cup milk    

2 cups vegetable stock/ water  

1 tbsp olive oil/butter   

1 tsp black pepper powder      

Salt to taste

Method:

• Roughly chop the half head of cabbage and onions.
• In a deep pan, add butter/olive oil and saute ginger and garlic with cabbage and onion for 2 minutes.
• Add 2 cups of vegetable stock, cover and cook for another 8-10 min. stir in between.
• Cool the cabbage mixture and blend it smoothly with half cup of milk.
• In a pan, add a drop of oil and add the finely chopped cabbage and saute for a min.
• Now add the blended mixture to it. Add salt and pepper and allow boiling for 2 minutes.
• Serve hot.

Veg Manchow Soup

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In this winter season, give your dinner a warm start with this soup recipe.

Ingredients:

For The Soup:

1 tbsp cabbage, finely chopped

1 tbsp capsicum, finely chopped

1 tbsp carrots, finely chopped

1/2 tsp garlic, finely chopped

1/2 tsp ginger, finely chopped

2 spring onions, finely chopped

1/2 tsp green chillies, finely chopped

1 tbsp cornflour dissolved in 1/2 cup water

Salt to taste

1/2 tbsp soy sauce

1 tbsp vinegar

1/2 tsp black pepper powder

2 cups vegetable stock

1 tbsp oil

Fried noodles

For The Vegetable Stock:

1/4 cup roughly chopped cabbage

1/4 cup roughly chopped carrots

1 tbsp chopped spring onions

2 pcs cauliflower florets

Method:

For the vegetable stock: Heat 5 cups of water in a vessel, add all the vegetables and boil on a medium flame for 15 to 20 min. Strain out the stock and keep aside.

For the soup:

• Heat the oil in a wok on a high flame till it smokes.
• Add the garlic, ginger and green chillies and sauté on a high flame for few seconds.
• Add the chopped vegetables and sauté on a high flame for 1 to 2 minutes.
• Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
• Add the salt, pepper, soya sauce, and vinegar, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
• Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.

Coleslaw

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Light, easy and refreshing cabbage salad made with a tangy, creamy mayonnaise dressing.

Serves 4

Ingredients:

3 cups shredded cabbage, either green or purple or both

1 carrot, shredded

4 spring onions, thinly chopped

1/3 cup mayonnaise

1 tbsp vinegar

1 tbsp olive oil

Salt and pepper to taste

Method:

• Toss cabbage in a large bowl with carrot and spring onion. 
• In a bowl, whisk together the mayonnaise, vinegar, oil, salt and pepper.
• Pour the mixture over the cabbage mixture and toss to coat thoroughly. 
• Cover and refrigerate until serving time.
• For extra flavor, feel free to add other vegetables like finely chopped cucumber, chopped celery, and diced red, green, or yellow bell pepper, chopped spinach.

Curry and Lentil Soup

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Delicious combination of lentil and curry in hot soup version, a must serve in this winter.

Ingredients:

50 gm arhar dal (split red gram), boiled

50 gm tomato puree

1 tsp ginger paste

1 tsp garlic paste

2 tsp butter

7-8 curry leaves

3 glasses of water

1/4 tsp turmeric powder

Salt and pepper to taste

Lemon juice to taste

Method:

• Melt butter, add curry leaves, ginger and garlic paste and cook for a min.
• Add tomato puree and fry for a while.
• Add salt, turmeric powder, dal and mix well. (grind dal or mash well)
• Add water and boil, cook for 2-3 min. (Add more water if required)
• Add some lemon juice before serving.

Sending to Dish it out – Lentils and Garlic and Vardhini’s page

Creamy Spinach

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This Creamy, warm and nutritious spinach soup, surely going to be loved by all.

Ingredients:

4 cup Spinach leaves

1 onion, chopped

1 cup milk

2 tbsp plain flour

2 tbsp butter

1 tbsp fresh cream

2 cups water

Salt and pepper to taste

2 tbsp grated cheese for garnishing

Method:

• Take spinach leaves, wash them and remove the thick stems. 
• Boil the spinach with the water for about 5 min or until the spinach gets well cooked. Cool and then make the puree of boiled spinach in a blender and keep it aside.
• Heat the butter in the pan. Add the chopped onion and then saute them until transparent.
• Now add the plain flour and cook it on low heat till lightly brown. 
• Now add the spinach puree, milk, salt and black pepper and stir.
• Reduce the heat to low and keep it to simmer for about 5 minutes. 
• Add the fresh cream just before serving and serve it hot with grated cheese.

Corn and Capsicum Salad

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Easy and healthy bowl of corn and capsicum salad with sweet and sour dressing.

Ingredients:

1 cup corn, boiled

1/2 cup, capsicum, chopped  

1 small onion, chopped

1 tomato chopped

For dressing:

1 tbsp condensed milk

1 tbsp lemon juice

1 tbsp olive oil

Salt & pepper to taste

Method:

• Mix corn, capsicum, onion and tomatoes in a bowl.
• Whisk together condensed milk, lemon juice, salt, pepper and olive oil.
• Pour over the dressing. Toss and serve.

Italian Bean and Pasta Soup

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Delicious Baked beans and pasta soup topped with red chilli flakes, oregano and salt and pepper. Serve hot with bread sticks or garlic bread.

Ingredients:

1/2 cup baked beans (canned)

1 medium onion, sliced

2 garlic cloves, sliced

1 cup chopped tomatoes

1/4 cup macaroni or fusilli

1 tbsp cornflour

1 tsp dried oregano

1 tsp red chilli flakes

2 tbsp cream (optional)

2 tbsp tomato ketchup

2 tbsp butter

Salt and pepper to taste

2 tbsp cheese, grated

Method:

• Heat the butter in a pan; add the onion and garlic and sauté till the onion turns translucent.
• Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
• Dissolve the cornflour in 2 tbsp of water and add to the soup.
• Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
• Serve hot, garnished with the cheese.

Creamy Vegetable Soup

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Creamy and healthy soup with goodness of vegetables.

Ingredients:

2 potatoes, roughly chopped

2 onions, roughly chopped

1 carrot, finely chopped

Few French beans finely chopped

1 tbsp butter

1/2 cup milk

Salt & pepper to taste

Method:

• Boil potatoes and onions in 4-5 cups of water. Cool and blend along with remaining water. (Add more water to make it 1 cup, if required)
• Heat butter in a pan, stir fry chopped carrots and beans for 3-4 min.
• Add potato mixture, milk, salt & pepper. Mix well and bring to boil.
• Serve hot and enjoy.

Lentil Corn Soup

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Appetizing, Delicious and most importantly, nutritious Soup.

Ingredients:

200 gm split red gram (Arhar dal)

50 gm sweet corn, boiled

1 tbsp onion, finely chopped

2-3 clove garlic, mined

A pinch cumin seeds

4 -5 curry leaves

2 green chillies, chopped

1 tsp butter/ olive oil

Salt to taste

Method: 

• Boil Dal (Lentil) with salt and turmeric in water. (Add 1 cup more water then usual) 
• Strain the mixture with a soup strainer. (You can also blend, if you don’t want to waste)
• In a pan heat butter/oil, add cumin seeds, curry leaves and let them crackle.
• Now add garlic, onion and sauté for a minute. Add corn and mix well.
• Add above corn mixture to dal and serve hot with some coriander leaves.

Tamatar Dhaniya Shorba (Tomato coriander Soup)

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Aromatic, spicy Shorba flavored with coriander leaves and whole spices.

Ingredients:

 600 gm Tomatoes

1 tbsp green coriander, chopped fine

1 tbsp ginger, chopped

1 tbsp garlic, chopped

2 green chilies slit vertically

4 -5 peppercorns (kali mirch)

2 -3 cloves

2 cinnamon stick

1 tsp Cumin seeds

1 tsp garam masala

1 tbsp Sugar (optional)

1 tbsp Oil

Salt to taste

Method:

•  Wash and cut tomatoes into quarters.
• Cook tomatoes with chopped ginger, garlic, green chilies and whole spices. Add 5 cups of water. Bring to a boil.
• Simmer for twenty five minutes on a slow flame until tomatoes are mashed completely.
• Strain the mixture with a soup strainer.
• Heat up oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
• Bring it to a boil, add sugar if it is very sour.
• Serve hot, garnished with green coriander leaves.