Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: SOUPS AND SALADS

MIXED MELON SALAD

The sun has been out and shining for almost a week now. So much so that it was actually beginning to get hot!! To beat the heat I came up with this colourful mixed melon salad. Not only a great way to beat the heat but also quick and easy to prepare.

This is what you’ll need

Mixed melons: 3 cups (I used a mix of watermelon, cantaloupe melon and galia melon)

For the dressing

Olive oil: 2tbsp

Honey: 1tbsp

Lime juice: 1tsp

Chilli flakes: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Cut the melon into half and using a melon baller, scoop out the melon flesh. Alternately peel and chop the melon into bite sized pieces.

2. Mix all the ingredients listed under dressing in a salad shaker and shake well.

3. Pour this dressing over the chopped melon and toss gently.

4. Serve immediately.

Approximate preparation time: 7 minutes

Serves: 3-4

LEMON GRASS COCONUT SOUP

I remember the first time we had tried Thai food and how we were totally put off by the flavours, but now I absolutely relish it and the Tom Kha soup being an all time favourite. Personally, I relish any soup and if it has the flavour of lemon grass along with coconut milk then I can have more than just one bowl! It had been a long time since I made some light, healthy food so decided to make this lemon grass coconut soup. I adapted this recipe from Tarla Dalal’s website.

This is what you’ll need

For the stock

Coconut milk: 2 cups

Water: 4 cups

Lemon grass: 1 stalk (roughly chopped)

Kaffir lime leaves: 2-3

Onion: 1 small (chopped)

Thai red chillies: 3 (sliced)

Ginger: 1’2″ piece (sliced)

Other ingredients

Broccoli: 2 florets (cut into small florets)

Mushrooms: 1 cup (sliced)

Carrots: 1/2 cup (julienned)

Spring onion greens: 1/2 cup (chopped)

Salt to taste

To garnish

Coriander leaves: Few

Lemon wedges: 2

Let’s get cooking

1. Add all the ingredients listed under stock ad bring to a boil. Simmer for 2o minutes.

2. Strain into another pan and discard the flavouring ingredients.

3. Return the pot to the flame.

4. Add the mushrooms, broccoli, carrots, spring onion greens and salt. Bring to a boil, until vegetables are cooked (I like the vegetables slightly crunchy, so I don’t over cook them)

5. Garnish with coriander leaves, lemon wedges and chilli slices. Serve hot immediately.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

MUSHROOM AND BLACK PEPPER SOUP

A refreshing soup to beat the gloomy, cold almost wintry weather. Quick to make and nutritious too!

This is what you’ll need

Mushrooms: 250gms

Onions: 2

Butter: 2tbsp

Cornflour: 1 and a 1/2tbsp (dissolved in half cup of warm water)

Vegetable stock: 3 cup

Soya sauce: 1tsp

Vinegar: 1tsp

Coriander leaves: 2tsp (finely chopped)

Pepper corns: 2tsp (coarsely crushed)

Salt to taste

Let’s get cooking

1. Chop the onions and mushrooms  finely and keep aside.

2. Heat butter in a saucepan.

3. Add the onions and sauté for a minute.

4. Add the mushrooms and fry for a few minutes.

5. Add the vegetable stock and bring the mixture to a boil.

6. Add the cornflour, soya sauce, vinegar, salt and pepper.

7. Bring to a boil and lower the flame.

8. Add the coriander leaves and boil once more.

9. Serve hot with garlic bread.

Approximate preparation and cooking time: 30 minutes

Serves: 4

Dietician’s Note

Mushrooms contain around 80% water and are low in sodium and fat. Hence ideal for people on weight reduction diets and hypertensive people.

The salt can be substituted for low sodium salt for hypertensive patients.

Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. Again making it a good option for people with high blood pressure and cardiovascular diseases.

 

COURGETTE AND PEA SOUP

Another one of my out of the blue health conscious days and there were courgettes in the fridge. Usually a cold cucumber soup would sound good, but on a rainy cold day this warm soup seemed a better option.

This is what you’ll need

Butter: 2tbsp

Courgettes: 2 (cubed)

Onions: 2 (small)

Peas: 250gms

Vegetable stock: 1 litre

Coriander leaves: Few

Garlic: 2 cloves (crushed)

Salt and pepper to taste

Let’s get cooking

1. Melt the butter in a pan.

2. Add the finely chopped onions along with salt. Cover and cook until soft.

3. Add the chopped courgettes and the garlic. Fry for a couple of minutes.

4. Add the vegetable stock, peas and coriander leaves.

5. Cover and let it cook for around 10 minutes, or until the peas are soft.

6. Once the mixture is cool, puree in a mixer.

7. Remove in the pan, add salt and pepper and bring to a boil.

8. Serve with grilled bread slices or bread sticks.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

 

BELL PEPPER RAITA (BELL PEPPER IN SPICED YOGHURT)

Remember reading about bell pepper raita a very long time ago. AT the time had not made note of any recipe, but after having tried so many items this raita seemed like an easy one to come up with. Made it simple with minimum ingredients and it turned out tasty too!

This is what you’ll need

Green bell pepper: 3tbsp (finely chopped)

Red bell pepper: 2tbsp (finely chopped)

Dahi (yoghurt): 1 cup

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Whisk the yoghurt along with salt and keep aside.

2. Chop the green chillies.

3. Heat oil in a pan and season with the mustard seeds, cumin seeds, green chillies and hing.

4. Add the finely chopped peppers and fry for a couple of minutes. Remove from heat.

5. When cooled to room temperature add the yoghurt.

6. Serve as an accompaniment with any pulao/ biryani.

Approximate preparation and cooking time: 15 minutes

Serves: 4

 

 

ALOO CHANA CHAAT (POTATO AND CHICK PEAS SALAD)

Ever since I started using tinned chick peas, making anything with them as a main ingredient seems so easy. I always have a couple of tins handy at home, especially because my kids love Chole! Today for a change I though will make something healthier with chick peas, so here is a nutritious and filling Aloo Chana Chaat.

This is what you’ll need

Chick peas: 1 tin (drained, 250 gms)

Onion: 1 (chopped)

Tomato: 1 (chopped)

Potato: 1 (boiled and cubed)

Green chillies: 2 (chopped)

Ginger: 1/4tsp (chopped)

Roasted jeera (cumin) powder: 1/2tsp

Chaat masala: 1tsp

Chilli powder: 1tsp

Lemon: 1/2

Coriander leaves: 2tsp (chopped)

Salt to taste

Let’s get cooking

1. If tinned chick peas are not available, soak a cup of chick peas over night and pressure cook them (for 2 whistles) the next day. Cool and they are ready to use.

2. Mix all the ingredients listed and serve immediately.

3. Can be eaten cold or as soon as it is prepared.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

VEGETABLE NOODLE SOUP

Noodle soup has been on my mind for quite a long time and finally today found an easy recipe from Sanjeev Kapoor’s Chinese Cooking recipe book. I did not follow t to the T, but made a few modifications according to the vegetables I had at home. A complete meal in itself and even better, low cal!! 😀

This is what you’ll need

Noodles: 30gms

Mushrooms: 4 (sliced)

Carrot: 1 (julienned)

Spring onions: 3 (roughly chopped)

Fine beans: 4- 5 (halved)

Red chillies: 2- 3

Garlic: 3 cloves

Vegetable stock: 3 cups

Vinegar: 2tsp

Soya sauce: 1tsp

White pepper powder: 1tsp

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Chop the garlic and red chillies.

3. Heat the oil in a wok and add the garlic and red chillies. Stir fry for a minute.

4. Add the cut vegetables and fry for another minute.

5. Add the vegetable stock and bring to a boil.

6. Mix in the noodles, soya sauce, vinegar, white pepper and salt. Boil for a few more minutes.

7. Serve immediately.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

ZESTY ASPARAGUS SALAD

Asparagus has always been one of my favourite vegetables, be it in a salad, grilled or boiled. Was tired of eating calorie rich food, so for a change decided to make a healthy light salad.

This is what you’ll need

For the salad

Asparagus: 1 bunch ( around 8-10 tips)

Mixed salad leaves: A handful

Cherry tomatoes: 6 (halved)

Red onion: 1/2 (sliced)

Orange: 1 (peeled and sliced)

Sesame or poppy seeds: To garnish

For the dressing

Virgin olive oil: 2tsp

Orange juice: 3tbsp

Orange zest: 1/2tsp

Vinegar: 1/2tsp

Sugar: A pinch (optional)

Salt and pepper to taste

Let’s get cooking

1. Boil the asparagus for 2 minutes, drain and keep aside.

2. Prepare the dressing by mixing all the ingredients listed under dressing.

3. On a plate spread the mixed salad greens.

4. Top with the cherry tomatoes and sliced onions.

5. Add the asparagus and oranges.

6. Lastly sprinkle the dressing evenly over the salad.

7. Garnish with sesame or poppy seeds and serve immediately.

Approximate preparation and cooking time: 10 minutes

Serves: 2-3

 

 

GINGER CUCUMBER RAITA

This is what you’ll need

Cucumber: 1

Green chillies: 2

Yoghurt: ½ cup

Ginger: ½”piece

Coconut: 2tbsps

Mustard seeds: 1tsp

Curry leaves: 7-8

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Grate the cucumber and ginger. Whisk the yoghurt.

2. Coarsely grind the coconut and green chillies.

3. Mix all the ingredients. Heat the oil and add the mustard seeds and curry leaves. Pour on salad.

4. Add salt, mix well and serve.

Approximate preparation and cooking time: 10 minutes

Serves: 4

 

MASOOR DAL SOUP (RED LENTIL SOUP)

This is what you’ll need

Red lentils: 1 glass

Garlic: 3 cloves

Tomato puree: 2tbsp

Cloves: 2

Salt

Oil

Let’s get cooking

1. Wash the dal and keep aside.

2. Roast the cloves in a little oil for 30 seconds.

3. Add the garlic and brown it.

4. Add this to the washed lentils and pressure cook.

5. When cool, make a puree in the mixer.

6. Dilute as required, add the tomato puree, salt, boil again and serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

Related Posts Plugin for WordPress, Blogger...