Broccoli Soup

INGREDIENTS

Broccoli steamed and chopped  -  1 cup
Garlic chopped  -  2 nos
Onion chopped  -  1 nos
Olive oil  -  1 tbsp
Pepper powder
Salt

METHOD

Heat a pan with olive oil.
Add chopped onion and saute well.
Then add chopped garlic and again saute well.
Add broccoli and 2 cups of water and mix well.
Allow it to boil well.
Remove from heat and allow it to cool.
Then puree the broccoli in a blender until smooth.
Then add salt and pepper powder as per taste.
Serve.

Veg Manchow Soup

INGREDIENTS

Chopped ginger  -  1 tsp
Chopped garlic  -  1 tsp
Chopped green chillies  -  1 tsp
Chopped coriander leaves  -  1 tsp
Chopped beans  -  2 tbsp
Chopped carrot  -  2 tbsp
Chopped cabbage  -  2 tbsp
Chopped spring onions  -  2 tbsp
Soya sauce  -  1 tbsp
Tomato sauce  -  1 tbsp
4 tbsp cornflour mixed in 1cup water
Pepper powder
Salt
Olive oil

METHOD

Heat oil in a pan and add chopped ginger, garlic and green chillies.
Saute for about 2 minutes.
Then add all the chopped vegetables, pepper powder and salt.
Stir fry for 2 minutes.
Then add 2 cups water and boil it for 5 minutes n low flame.
Now add soya sauce, tomato sauce and mix well.
Reduce the heat and allow it to boil.
Add cornflour mixed with water and stir well until it thickens slightly.
Garnish with spring onions and serve hot.



NOTE
Non vegetarians can add cooked chicken pieces along with the vegetables and then use chicken stock instead of water.

Wheat Sprouts Salad

Wheat sprouts are an effective and economic tonic to improve general health. Once eaten, these enzymes acts as catalyst that perform important function in the body, such as to aid metabolism, neutralize toxins, cleanse the blood and many other body functions.
Studies show that sprouts have 3 to 5 times the vitamin content of the seed they sprouted from.
By eating wheat sprouts , we also get the benefit of the wheat germ, a rich source of Vitamin E.
Wheat sprouts are rich in dietary fibre and should be made an integral part of every body's diet.

INGREDIENTS

Sprouted Wheat  -  1 cup
Onion chopped  -  1 nos
Tomato chopped  -  1 nos
Cucumber chopped  -  1 nos
Carrot chopped  -  1 nos
Chopped cilantro  -  1 tbsp
Pepper powder  -  1/2 tsp
Lemon juice  -  1/2 tsp
Olive oil  -  1 tbsp
Salt


METHOD

Wash the wheat sprouts well.
Then add chopped onion, tomato, carrot, cucumber and cilantro and mix well.
Make a salad dressing by whisking up olive oil, lemon juice, pepper powder and salt.
Pour the dressing over the wheat sprouts mixture and mix it well.
Enjoy with any bread toast.

Cream Of Vegetable Soup

INGREDIENTS

Onion chopped  -  2 tbsp
Carrot chopped  -  2 tbsp
Beans chopped  -  2 tbsp
Celery chopped  -  2 tbsp
Parsley chopped  -  1 tsp
Maida  -  1 tbsp
Milk  -  1/2 cup
Pepper powder  -  1/2 tsp
Butter
Salt


METHOD

Heat butter in a pan and saute the onion for about 2 minutes.
Then add the chopped vegetables and saute again for 2 minutes.
Add 2 cups of water and cook till the vegetables become soft.
Now mix the maida and milk without any lumps and add to the vegetables.
Add required salt and mix well.
Cook well for at least 2 minutes.
Garnish with chopped parsley.
Serve hot with bread toast.

Vegetable Soup

INGREDIENTS

Carrot chopped  -  2 tbsp
Cabbage chopped  -  2 tbsp
Onion chopped  -  2 tbsp
Beans chopped  -  2 tbsp
Celery stalks chopped  -  2 tbsp
Capsicum chopped  -  2 tbsp
Coriander leaves chopped  -  2 tbsp
Garlic chopped  -  2 cloves
Pepper powder  -  1/2 tsp
Oregano  -  1/4 tsp
Olive oil
Salt
Water

METHOD

Heat olive oil in a pan and add chopped garlic and onion and saute well.
Then add all the other vegetables and saute well.
Add required amount of water and allow it to come to a boil.
Simmer it for 10 minutes.
Then add required salt, pepper powder and oregano and mix well.
Serve hot with brown bread toast.

Chickpeas Salad

Chickpeas are high in fibre and protein and they have low gylcemic index. This can help control your weight keeping you full the whole day.
Including 3/4 cup of chickpeas in your diet every day can help lower bad cholesterol which reduces the risk of heart disease.

INGREDIENTS

Chickpeas cooked  -  1 cup
Carrot chopped  -  1/2 cup
Dates or dried plums chopped  -  1/4 cup (I used dates)
Almonds chopped  -  1 tbsp
Cumin powder  -  1tbsp
Lemon juice  -  2tbsp
Olive oil  -  4 tbsp
Honey  -  1 tbsp
Pepper powder  -  1 tsp
Coriander leaves chopped  -  1 tbsp
Salt  -  to taste.


METHOD

To make the dressing, in a bowl mix together olive oil, lemon juice, honey, cumin powder, pepper and salt. Keep it aside.
In another bowl combine chopped carrot, chickpeas, chopped dates, coriander leaves and almonds.
Gently toss everything together.
Then add the dressing all over and mix well.
Serve with brown bread toast.

Dal Vegetable Soup

INGREDIENTS

Toor dal  -  1/2 cup
Tomato  -  1 nos
Onion chopped  -  1 nos
Carrot chopped  -  1 small
Beans chopped  -  few
Garlic chopped  -  2 cloves
Pepper powder  -  1/2 tsp
Salt  -  to taste
Olive oil


METHOD
Put the dal along with tomato in the cooker upto 3 whistles and allow it to cook.
After it is cooled, put it in a blender and blend well.
Then heat olive oil in a pan and add chopped garlic and saute well.
Then add all the veggies and saute well.
Then add in the blended dal and mix well.
Add pepper powder and salt to taste.
Allow the dal and veggies to boil little.
Serve hot.

Sprouts Salad

Moong sprouts salad is a very easy as well as healthy salad recipe. Sprouts are nutrition superstars loaded with antioxidants, vitamins, minerals and amino acids.

INGREDIENTS

Moong sprouts  -  1 cup
Onion finely chopped  -  1 small
Carrot finely chopped  -  1 small
Cucumber finely chopped  -  1 nos
Lemon juice  -  1 tsp
Pepper powder  -  1/2 tsp
Salt  -  to taste

METHOD

Once the Moong sprouts are ready rinse them well in water.
Mix all the ingredients together in a bowl.
Refrigerate for half hour.
Serve.


Servings: 2 persons
Calories: 60 cal

Broccoli Carrot Soup

Broccoli is an Italian vegetable that was highly recommended by the Romans.It spread into France in the 16th century, followed by England in the 18th century and then to the US in the earl 20th century.

Broccoli is high in Vitamin C and dietary fiber. It also contains multiple nutrients and potent with anti-cancer properties.

High in take of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption may also help prevent heart disease.

This soup with brocolli and carrot is easy, fast, nutritious and also yummy.

INGREDIENTS

Broccoli florets  -  1 cup

Carrot chopped  -  1 nos

Onion chopped  -  1 nos

Garlic chopped  -  3 cloves

Low fat milk  -  1/2 cup

pepper powder  -  1/2 tsp

Butter  -  1 tbsp

Salt  -  to taste

METHOD

In a pan, melt butter and saute garlic, onion, carrot and broccoli.

Then add 1 cup water and allow to boil for about 10 minutes, until the vegetables is cooked.

Then allow it to cool.

Transfer it into a blender and blend until smooth.

Now pour this into the pan and then add low fat milk, salt and pepper.

Cook it for 2 minutes.

Serve hot with Ginger Garlic Bread.

Navrathna Salad

INGREDIENTS

Masala Moong Dal  -  1 pkt (I used Haldirams)
Onion chopped  -  1 nos
Tomato chopped  -  1 nos
Capsicum chopped  -  1 nos
Carrot chopped  -  1 nos
Cucumber chopped  -  1 nos
Green chillies chopped  -  1 tsp
Lemon juice  -  1 tsp
Pepper powder  -  1/2 tsp


METHOD


Add all the above ingredients in a bowl and mix well.





NOTE: Prepare this salad just few minutes before to retain the crunchiness of moong dal and all the veggies.

Schezwan Sauce

INGREDIENTS

Garlic Paste  -  2 tsp
Ginger paste  -  1 tsp
Red chilli paste  -  1/2 tsp
Red chilli sauce  -  1 tsp
Vinegar  -  1 tsp
Sugar  -  1/4 tsp
Oil  -  2 tsp
Salt  -  to taste
Water


METHOD

Heat oil in a pan.
Add ginger paste and garlic paste and saute for a minute.
Add red chilli paste and salt. Stir continuously.
Add red chilli sauce and sugar.
Then cook it for about 2 minutes on high flame.
Keep stirring until it gets cooked well.
Add little water to make the thick sauce and mix well.
Add vinegar and cook for one more minute.
Cool it and transfer to an air tight jar and use as required.

Cabbage Raita

INGREDIENTS

Cabbage chopped  -  one quarter for medium size

Onion chopped  -  1 nos

Green chillies chopped  -  2 nos

Cumin seeds  -  1 tsp

Yogurt  -  3-4 tbsp

Oil  -  1 tsp

Water

METHOD

Heat oil in a kadai and splutter cumin seeds.

Add chopped green chillies and saute.

Then add onion and fry till they start changing color.

Next add the chopped cabbage and saute until it is half cooked.

Add salt to this and wait for it to cool.

Then mix this in yogurt and add water depending on how thick you want.

Check for salt and garnish with coriander.

Goan Fish Curry

INGREDIENTS

King fish cleaned  -  1/2 kg
Tamarind extract  -  1/4 cup
Onion sliced  -  1 nos
Tomato sliced  -  1 nos
Dry red chillies  -  7-8 nos
Garlic paste  -  2 tbsp
Ginger paste  -  2 tbsp
Grated coconut  -  1/2 cup
Coriander powder  -  1 tbsp
Cumin powder  -  1 tbsp
Turmeric powder  -  1/2 tsp
Red chilli powder  -  1/2 tsp
Green chillies slit  -  2 nos
Oil  -  as needed
Salt  -  to taste


METHOD

Put onion, tomato, coconut, ginger paste, garlic paste, dry red chillies and all the powders and tamarind extract in a blender and make a smooth paste.
Heat oil in a pan and add the slit green chillies and ground masala paste and fry for 5 minutes.
Now add 2 cups of water and bring the gravy to boil.
Reduce the flame and cook for 10 minutes.
Add salt to taste.
Now gently add the fish pieces to the gravy and cook for another 10 minutes.
Cook without closing the pan.
Serve hot with rice.

Fattoush Salad

Fattoush is a popular salad, especially in Lebanon. The great thing about fattoush is that you can add and delete vegetables from the recipe according to taste. Instead of pita bread you can also use French or Italian bread.

INGREDIENTS

Toasted Pita bread or Khubus  -  torn into 1" pieces
Cooked chick peas  -  1/4 cup
Tomato diced  -  2 nos
Cucumber diced  -  2 nos
Parsley chopped  -  1/2 cup
Spring onion chopped  -  1/4 cup
Capsicum chopped  -  1/4 cup
Lettuce chopped  -  Half of 1 bunch
Garlic cloves crushed   -  3 nos
Lemon juice  -  1/2 cup
Olive oil  -  1/4 cup
Fresh mint chopped  -  1/4 cup
Salt  -  to taste
Pepper  -  to taste.


METHOD

In a large bowl combine lettuce, bread, cucumber, tomatoes, capsicum, onions and parsley together and gently toss them.
In another small bowl combine garlic, olive oil, lemon juice and mint and mix them well.
Pour the above mixture to combined  salad mix them well and serve.

Nellikka Thenga Chammanthi (Gooseberry Coconut chutney)

INGREDIENTS

Nellikka (Gooseberry) Chopped -  5-6 nos
Grated Coconut  -  2-3 tsp
Small onion chopped  -  3-4 pcs
Green chilli  -  3-4 nos
Ginger  -  small piece
Curry leaves
Salt

METHOD

Grind all the ingredients in a mixer with little water.
Serve with rice.

Oats Soup for Weight Loss

INGREDIENTS

Oats -  4-5 tsp
Onion chopped  -   1/2
Garlic chopped  -  1 clove
Green chilly chopped  -  1 clove
Pepper powder  -  1/2 tsp
Skimmed milk -  1/4 cup
Coriander leaves chopped -  1/2 tsp
Olive oil  -  1 tsp
Salt as needed


METHOD

Heat olive oil in a pan.
Add the chopped onion, garlic, green chilly and fry till golden brown.
Add oats to this and fry for 2mins.
Add little water and stir well.
Add skimmed milk and bring it to a boil.
Add salt and pepper powder and mix well.
Garnish with coriander leaves.
Serve hot with brown bread.