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

CABBAGE SALAD

This is what you’ll need

Cabbage: 1 cup

Green pepper: 1/2 cup

Tomatoes: 2

Garlic: 2 cloves

Olive oil: 2tsp

Lemon juice: 3tsp

Mustard powder: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the vegetables. Shred the cabbage finely. Slice the peppers lengthwise.

2. Finely chop the garlic. Cut the tomatoes into half and deseed. Slice finely.

3. Put all the vegetables along with the garlic into a bowl.

4. Add the oil, lime juice, mustard powder pepper and salt. Toss lightly and serve chilled.

Approximate preparation and cooking time: 10 minutes

Serves: 4

 

CREAMY CARROT SOUP

This is what you’ll need

Carrots: 4

Onion: 1 (big)

Potato: 1/2

Vegetable stock: 2 cups

Milk: 1/2cup

Cream: 1tsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Wash, peel and roughly cut the carrots and potato.

2. Slice the onions finely.

3. Melt the butter in a pan. Add the sliced onions and saute for 2 minutes.

4. Add the carrots and potatoes along with half a glass of water.

5. Cover and cook on a low flame until the vegetables are soft.

6. Add half of the vegetable stock and let it cook for another 10 minutes.

7. When it cools puree it in a mixer, strain it in the pan. Add the rest of the vegetable stock along with milk and bring to a boil.

8. Add salt and pepper to taste and serve hot with a dollop of cream.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

PURPLE CABBAGE SALAD

This is what you’ll need

Purple cabbage: 3 cups (shredded)

Coconut: 3tbsp

Cumin seeds: 1/2tsp

Peppercorns: 4

Green chillies: 2

Peanuts: 1tbsp

Yoghurt: 1/2cup

Red chilli: 1

Curry leaves: Few

Mustard seeds: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Grind the coconut, green chillies, peppercorns, cumin seeds  and peanuts to a paste.

2. Whisk the yoghurt and keep aside.

3. Heat some oil in a pan and fry the cabbage.

4. Add the ground paste and fry again. Let the mixture boil.

5. Add the yoghurt and salt. Cook for a couple of minutes, don’t boil.

6. Prepare the seasoning with mustard seeds, red chilli and curry leaves. Add it to the cabbage and serve as an accompaniment with rice and dal.

Approximate preparation and cooking time: 15 minutes

Serves: 3-4

SWEET CORN CHICKEN SOUP


This is what you’ll need

Sweet Corn: 200gms

Chicken: 75gms (boiled and flaked)

Milk: 75ml

Green chillies: 2

Cornflour: 1tbsp

Water/ Stock: 2 cups

Butter: 30gms

Egg: 1 (optional)

Vinegar: 1tsp

Soya sauce: ½tsp

Green chilli sauce: ½tsp

Salt and pepper to taste

Let’s get cooking

1. Melt the butter in a sauce pan. Add the green chillies and fry for half a minute.

2. Add the corn, milk, water, salt, pepper and boil.

3. Dissolve the cornflour in 3tbsp water and add to the soup. Boil until it thickens.

4. Add the beaten eggs stirring with a fork.

5. Finally add the chicken, soya sauce, chilli sauce and vinegar.

6. Serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

Dietician’s Note

Corn is a low-fat complex carbohydrate that should have a regular place in any healthy meal. These high-fibre, fat-fighting kernels are also hearty and satisfying. Soups as we all know have a good satiety value and therefore good for anybody on a weight reducing diet.

For diabetics, cutting down on carbohydrates can be a good idea, but only in some instances and never completely. It has been found that sweet corn has a medium Glycaemic Index  of 60. A bowlful of the soup is advisable.

Good for people with high cholesterol since the high amount of fibre in corn helps lower cholesterol levels and also helps to reduce the risk of colon cancer. The insoluble fiber in corn helps with constipation and hemorrhoids.

Chicken is a good source of protein.

VEGETABLE HOT AND SOUR SOUP

On a rainy gloomy day, which in Liverpool is almost every other day I thought the perfect thing to liven up the mood was some hot and sour soup. Was lucky that on a day like this I had all the ingredients that I needed, so there was nothing to stop me from making it.

This is what you’ll need

Onion: 1

Beans: 6-8 (finely chopped)

Cabbage: 3tbsp (grated)

Carrot: 3tbsp (grated)

Bamboo shoots: 4-6 thin slices

Mushrooms: 3 (finely chopped)

Pepper: 2tbsp

Garlic: 3 cloves finely chopped

Ginger: 1/4″ piece finely chopped

Dark soya sauce: 2tbsp

Chilli sauce: 2tbsp

Vinegar: 1tsp

Cornflour: 2tsp

Water or Vegetable stock: 2 glasses

Spring onion greens: For garnish

White pepper powder: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Heat the oil in a pan and sauté the onions, ginger and garlic.

2. Add the sliced vegetables and continue frying for a few more minutes, until the vegetables are done, not soft, but crunchy.

3. Dissolve the cornflour with a little water/ stock.

4. Add the water along with the dissolved cornflour to the vegetables and bring to a boil.

5. Mix in the rest of the ingredients and boil well again.

6. Garnish with chopped spring onion greens and serve hot.

Approximate preparation and cooking time: 30 minutes

 

BEETROOT SOUP

I got the idea for this soup from a recipe I found on Tarla Dalal’s website, made some myself with a few modifications to suit our taste. My husband loves the flavour of garlic and I thought it would enhance the flavour of this soup.

Beetroot and in a soup is a double treat in terms of taste and health. Hope you’ll enjoy it as much as I did.

This is what you’ll need

Beetroot: 1 big

Onion: 1

Cornflour: 1tbsp

Vegetable stock or water: 1-2 cups

Green chilli: 1

Garlic: 4 cloves

Cream: 2tbsp

Lemon juice: 1tsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Pressure cook the beetroot, peel grate and keep aside.

2. Chop the onions and garlic.

3. In a pan melt the butter. Add the chopped onions and garlic. Saute for a couple of minutes.

4. Add the cornflour and fry for a minute.

5. Add the grated beetroot, garlic and green chilli along with the stock/water and let it boil for a few minutes.

6. Once it cools down puree it.

7. Heat it once again. Add the cream, lemon juice, salt and pepper.

8. Dilute if too thick. Serve hot with bread sticks or bread.

Approximate preparation and cooking time: 30 minutes.

 

PALAK SHORBA (SPINACH SOUP)

This is what you’ll need

Spinach:  1 bunch

Onion: 1 (finely chopped)

Garlic: 3 cloves (finely chopped)

Ginger: 1″ piece (grated)

Black cardamom: 1

Cloves: 2

Cinnamon: 1″ piece

Flour: 1tbsp

Peppercorns: 5

Bay leaf: 2

Pepper powder: 1/2tsp

Cumin powder: 1/2tsp

Cream: To garnish

Salt to taste

Let’s get cooking

1. Cook the spinach leaves in hot water for two to three minutes.

2. Drain and puree the cooked spinach in a mixer.

3. Heat the oil in a pan.

4. Add black cardamoms, cloves, cinnamon, flour and sauté for a couple of minutes.

5. Add the ginger, garlic, onion and sauté further for a few more minutes.

6. Add black peppercorns, bay leaves, salt, pepper powder, cumin powder along with three  cups of water.

7. Mix well and bring the mixture to a boil. Lower the flame cover and cook for another 5-7 minutes.

8. Strain this mixture and collect the stock.

9. Add the spinach puree to the stock and let it cook for another 5 minutes.

10. Serve piping hot garnished with a dollop of cream and with garlic bread.

Approximate preparation and cooking time: 25 minutes

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

 

CHATPATA CORN CHATAKA (TANGY CORN SNACK)

This is what you’ll need

Sweet corn: 100gms

Moong sprouts: 75gms

Onion: 1

Peanuts: 2tbsp

Chilli powder: ½tsp

Chaat masala: ½tsp

Lemon juice: 1tsp

Salt to taste

Let’s get cooking

1. Cook the sweet corn and moong sprouts.

2. Chop the onions finely.

3. Mix all the ingredients together and serve as a snack or salad.

Approximate preparation and cooking time: 20 minutes

* I use tinned sweet corn, so its faster.

Dietician’s Note

Sprouts are an excellent source of protein and the process of sprouting makes Vitamin C available. They contain low levels of fat, cholesterol and sodium. They are easily digestible and contain a high concentration of enzymes facilitating the digestive process.

The fibre in sprouts stimulate the body’s conversion of blood cholesterol into bile resulting in lower levels of blood cholesterol. They also decrease your chances of getting heart attacks and colon cancer.

Corn is an excellent source of many vitamins, including Vitamin C, niacin and folic acid.

Corn is high in fibre. The inslouble fibre provides relief in ailments like constipation.

LUNG FUNG SOUP

This is what you’ll need

Chicken: 200 gms (boneless)

Stock: 5 cups

Mixed vegetables: 1 cup (cabbage, carrot and beans)

White pepper: 1tsp

Sugar: 1tsp

Soya sauce: 1tsp

Cornflour: 5tbsp, dissolved in 1 cup of water

Coriander leaves: Few

Salt to taste

Let’s get cooking

1. Cook the chicken and collect the stock. Do the same with the vegetables.

2. Shred the chicken. Dissolve the cornflour in water and keep it aside.

3. Take 5 cups of the stock and add it to the pan.

4. Add the pepper powder, salt, soya sauce and sugar. Boil.

5. Add the chicken and the vegetables, along with the cornflour and bring to a boil again.

6. Serve hot garnished with coriander leaves.

BHINDI PACHADI (OKRA RAITA)

This is what you’ll need

Bhindi: 200gms

Yoghurt: 150gms

Salt to taste

Oil for frying

Let’s get cooking

1. Chop the bhindi into half inch pieces. Rub salt and keep aside.

2. Whisk the yoghurt and keep aside.

3. Heat the oil in a frying pan and deep fry the bhindi.

4. Let it cool and then add it to the whisked yoghurt.

5. Add salt if required and serve chilled.

Approximate preparation and cooking time: 20 minutes.

 

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