Showing posts with label Soups/Salads. Show all posts
Showing posts with label Soups/Salads. Show all posts

Monday, January 16, 2017

Broccoli oats soup



This colorful soup uses few ingredients. The yellow color of sweetcorn along with green of broccoli makes the soup colorful. The oats provides thickness to the soup.  Try this healthy soup .....

Ingredients

Broccoli florets - 2 cups
Oats, roasted and powdered - 6 tbsp
Garlic cloves - 8 nos
Water - 6 cups
Milk- 1 cup
Onion, finely chopped - 1 no
Frozen sweetcorn - 1/2 cup
Oil - 2 tsp
Salt and pepper as required





Method

Place oats in a pan. Roast oats for 2 - 3 minutes. Cool and grind in a mixer. Set this aside.

Place broccoli in boiling water for 1-2 minutes, then remove with a slotted spoon. Place them in ice cold water. Reserve the water.

Keep few broccoli aside to be used later as garnish. 

In a blender, grind  broccoli. 

Heat oil in a pan. Saute garlic and onion. Add ground broccoli, reserved broccoli, and blanched broccoli florets. Now add milk, sweetcorn, salt, pepper, grounds  oats dissolved in 1/2 cup of water. Simmer for 5 minutes. When it is done, serve hot.



Tuesday, October 4, 2016

Beetroot and tomato oats soup








This soup provides you with all the health benefits from vegetables. Here vegetables are pressure cooked and pureed in a blender. The addition of oregano provides a nice flavour and the oats gives thickness to the soup.  

Ingredients

Beetroot, roughly chopped - 1 medium
Carrot, roughly chopped - 1 no
Tomatoes, chopped - 3 medium
Cloves - 3 nos
Peppercorns- 4 nos
Garlic, chopped - 4 - 5 nos
Onion, chopped - 1 no
Dried Oregano -1/ 2 tsp
Salt and pepper powder  to taste
Oil
Oats, lightly roasted and powdered - 1/2 cup
Lemon





Preparation

Heat oil in a pressure cooker. Saute cloves, peppercorn,onion, garlic, dried oregano. Add beetroot, carrot and tomatoes. Mix well. Now add 4 cups of water. Pressure cook for 5 - 6 whistles. Allow it to cool and then puree it using a blender. Add powdered oats soaked in 1/2 cup of water. Add pepper and salt. Simmer for 5 minutes. Serve hot with a squeeze of lemon.

.

Wednesday, September 21, 2016

Flaxseed and parsley salad




The goodness of flaxseed and parsley with a burst of flavors from veggies and dressing makes it a super healthy salad. This salad is especially good for people on a diabetic diet. 

Benefits of flaxseed
High fiber in flaxseed makes it an excellent seed to manage constipation.
High in antioxidants and omega-3 fatty acids.
Good for skin and haircare.  

Benefits of parsley
Good for people with anemia and to treat urinary tract infections. 

Ingredients

Flaxseed - 2 tbsp

Cucumber - 1 medium

Tomatoes - 1 big

Carrot - 1 no

Parsley - 1 cup

Dressing

Olive Oil - 2 tsp

Lime juice - as required

Chaat masala - 2 tsp

Salt




Method

Soak flaxseed for 15 minutes in water and drain. Keep this aside. 

Cut cucumber, carrot and tomato in square pieces. Add chopped parsley. 

In a bowl, add cucumber, carrot, tomato, parsley and flaxseed. Now add the salad dressing.  Mix well. Serve chilled.

Sunday, July 31, 2016

Paya saag /Mutton trotters and brain curry/Aattukal curry







Paya saag is a refreshing iron rich soup ideal for monsoon season.

Ingredients

Mutton trotters  - 2
Ginger garlic paste - 2 tbsp
Salt as needed
Peppercorns - 1/4 tsp
Cinnamon stick - 1 piece
Cardamom and cloves- 2 nos each
Oil - 4 tbsp
Curry leaves

Mutton brain - 2 nos
Ginger garlic paste - 1/2 tsp
Salt as needed



To grind


Shallots/kunjulli - 100 gm
Green chillies - 4 nos
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Fennel seeds - 1/2 tsp
Grated coconut - 1/4 cup







Method

Clean and cut mutton trotters into pieces. Pressure cook mutton trotters with ginger garlic paste, pepper,cloves, cardamom, cinnamon stick, salt and 4 cups of water upto  30 minutes.

Grind  shallots, green chillies, chilli powder, turmeric powder, coriander powder, fennel seeds and grated coconut to a smooth paste. Keep this aside.

Clean the mutton brain. In a pan, add brain, ginger garlic paste, salt with small amounts of water and cook. Keep aside.

Heal oil in a kadai, add ground paste (check to grind) and saute well. When the raw smell of the masala disappears and oil starts to float the surface, add curry leaves. Lower the heat, add cooked mutton trotters along with the gravy. When the gravy thickens, add the mutton brain and mix well. Switch off the stove. Serve hot.




Sunday, January 3, 2016

Healthy coleslaw salad








A healthy twist on the regular coleslaw with the addition of more yogurt and less mayonnaise. This is a good source of vitamin C and are ideal for kids. Top it on your cutlets, sandwich between burger buns and you are in for a crunchy treat.

Ingredients

White Cabbage, grated -1/2 of a whole cabbage
Carrot, grated - 1

Dressing
Mayonnaise - 2 tbsp
Yogurt  - 6 tbsp
Dijon mustard - 1/2 tsp
Apple cider vinegar - 1/2 -1 tsp
Honey - 1 tsp

Method

Mix mayonnaise, yogurt, dijon mustard, apple cider vinegar and honey in a bowl. Set this dressing aside. Tip all the vegetables in a bowl. Pour the above dressing and stir well. If you have leftover coleslaw, keep in an airtight container for upto 3 days.


Wednesday, December 30, 2015

Onion salad/Sallas







Check for other cutlet recipes to go with Sallas

Fish Cutlet

Meat Cutlet

Chicken Cutlet

Ingredients

Onion, thinly sliced -2 medium
Green chillies - 2 nos
Vinegar - 2 tbsp
Salt as needed

Method

In a bowl, add sliced onion and salt. Mix together with your hands and squeeze out onion juice from it. This helps to remove some heat from the onions. Now add green chillies and vinegar. Add salt if necessary. Combine well and serve with meat cutlets, chicken cutlets, or fish cutlets.



Saturday, October 31, 2015

Raw Chilled Green Vegetable Soup with Sesame Seeds/No Cook Soup/Oil Free Soup






Ingredients

Cucumber, peeled and roughly chopped - 3 nos
Avocado, peeled , pitted and sliced - 3 nos
Spring onions, chopped - 3 bulbs and all the green leaves
Grated fresh ginger - 4 tsp
Coriander, chopped - 1/2 cup
Lemon juice - 1/4 cup
Water - 1 liter or as needed
Yogurt - 100 ml
Sesame seeds, slightly toasted - 1 tbsp



Method

Combine cucumber, avocado, spring onions, ginger, coriander leaves and lemon juice in a bowl.
Using a blender, blend them in batches. Add enough water to get desired consistency to form a chunky soup.

Season to taste with sugar, salt and pepper. Place this in the refrigerator to chill for 2 hours. Serve with a dollop of yogurt and toasted sesame seeds.



Monday, February 23, 2015

Raw Papaya, Raw Mango and Coconut salad








Ingredients

Raw papaya, grated - 1 cup
Raw mango, grated - 1/2 cup
Grated coconut   - 1 cup
Green chilli chopped - 1 no
Salt as needed
Curry leaves - 1 sprig

Method

Peel and grate raw papaya and raw mango. Grate the coconut.

Mix papaya, mango, coconut, green chillies, curry leaves and salt.



Thursday, January 22, 2015

Chicken Corn Soup / Sweetcorn chicken soup / Video recipes







Sweetcorn chicken soup is liked by kids and grownups alike. If you want a restaurant style sweet corn chicken soup, read on .....

First, you have to make a really flavorful chicken stock. If you are interested in making quick homemade chicken stock, you can check my how to make a pressure cooker chicken stock? it is very easy and gives a rich flavorful stock devoid of MSGs.

Next, you have to pick light soy sauce over dark soy sauce. Light soy sauce is lighter in color and saltier. So it does the work of keeping your soup not turning dark. 

Last, cornflour, beaten eggs, and a strainer to get that perfect floating egg shreds. 

Ingredients

Chicken stock  - 6 cups

Frozen sweetcorn  - 1 cup

Cornflour - 4 tbsp

Chicken, cooked and shred into pieces - 1 to 1 1/2 cups

Eggs - 2 

Light soya sauce  - 1 tsp

Vinegar  - 1/2 tsp 

Sugar  -  1/2 tsp

Pepper powder or white pepper powder  - 2 tsp

Salt

Spring onion greens or celery leaves - as required for garnishing 






Method

Make chicken stock by adding water, chicken bones, carrots, celery, green beans, garlic, onion, peppercorns, and bay leaves. Strain once or twice to get a more clear chicken stock. 

In a pan, add chicken stock and sweetcorn. Bring it to a boil. Add cooked chicken and salt. Mix cornflour with 1/2 cup of water and add to the soup. Cook for 3 minutes in low flame. Now the soup is thickened. Pour beaten eggs through a strainer on top of the boiling soup. Continuously stir so that the eggs passed through the strainer do not go lumpy.Add light soya sauce. Mix well. Now add vinegar and sugar. Stir well. Add pepper powder. Taste check for salt. Add salt only if required as we are adding light soya sauce, which is more saltier than the dark soya sauce. 

Garnish with spring onion leaves or celery leaves if required.  





Monday, December 8, 2014

Macaroni egg salad







Ingredients
Macaroni, cooked - 4 cups
Mayonnaise  - 4 tbsp
Peppercorn, crushed  - 1- 2 tsp

Celery, chopped  - 4 tbsp
Salt
Red bell pepper, julienned - 1 small
Eggs - 4 Nos.
Lettuce to decorate the salad bowl




Method

Cook macaroni with water and salt. Once cooked, drain water, and set aside. 

Hard boil the eggs. Once cooked, cut into 4 pieces. Set aside. 

Mix mayonnaise, crushed peppercorns, and salt. Set aside. 

Toss macaroni and chopped celery. Add mayo-peppercorn mixture set aside. Mix well. 

Decorate a salad bowl with lettuce leaves, transfer the prepared salad on to of the leaves. Decorate with julienned red bell pepper and eggs on top.

Monday, October 27, 2014

Roasted red pepper soup






This oil free soup works well for people on diet. 


Ingredients

Red peppers - 4 Nos.

Onion, medium sized, chopped - 1 No

Garlic cloves - 2

Vegetable stock/chicken stock - 4 cups

Rice flour -1 tbsp

Freshly ground pepper

Salt

Method

Insert the red peppers on a skewer. Roast the red peppers on stovetop until the skin is black. Remove the pepper from flame and immediately using a kitchen towel rub the skin off. Discard all the stalks, cores, white pith and scrape out the seeds. Chop the roasted pepper roughly. Set aside.

Heat 2/3 cup of vegetable stock, onion and garlic in a large saucepan. Boil  until the onion has softened. Sprinkle rice flour and rest of the vegetable stock. Add roughly chopped roasted peppers and bring to the boil. Simmer for 5 minutes. Leave to cool slightly, then puree it in a blender. Season to taste with salt and ground black pepper. Return to the saucepan and reheat the soup.


Thursday, April 10, 2014

Three bean salad






Ingredients

Boiled chickpeas - 1 1/2 cups

Boiled kidney beans    - 1 1/2 cups

Beans cut into cubes and boiled - 1 1/2 cups

Red bell pepper chopped        - 1/2 cup

Celery chopped      - 1/2 cup

For dressing

Olive oil  - 2 tbsp

Vinegar   - 1/4 cup

Onion chopped - 2 tbsp

Salt and pepper  - as needed

Method

Mix boiled chickpeas, boiled kidney beans, green beans boiled, red bell pepper



. Mix boiled chickpeas, boiled kidney beans, green beans boiled, red bell pepper and celery.


In a small jar, add olive oil, vinegar, onion, salt and pepper. Shake well. Pour over the beans. Mix well.

Keep this refrigerated for at least 3-4 hrs before use.











Friday, November 23, 2012

Green soup





Ingredients
Broccoli - 250 g
Chicken breast - 1 1/2 cup (cooked and chopped into pieces)
Noodles or sphagetti - 1 cup
Onion - 1 small
Garlic - 1 clove
Butter
Chicken stock cube - 1




Method
Cook chicken breast pieces with salt and pepper powder. Cut them into small square pieces.
Place the stock cube in a pan, add some water and allow it to dissolve thoroughly.
Cook sphagetti in water and keep aside.
Heat butter and olive oil in a pan, saute onion and garlic. Once it is sauteed well, add broccoli. When it is cooked, switch off the stove. Pour this to a blender along with the chicken stock prepared above. Puree this in a blender. Now bring back the pureed mixture along with the set aside chicken pieces to a boil and add cooked sphagetti. Once the soup is hot, serve hot.


Related posts

Peas tomato mixed soup 









  Drumstick soup /Muringakka  soup
         



















Linking this to Divya pramil's Christmas event. 

Thursday, November 22, 2012

Chickpeas salad




This salad is very refreshing. Good for dieters as a full meal too.

Ingredients
Chickpeas  -  1 cup

Cucumber   - 1 no

Tomato       -  1 no

Coriander leaves - 1/4 cup

Dressing 

Lemon      -  1/2 of a lemon

Salt

Olive oil     -  2 tsp



Method

Soak chickpeas overnight. Pressure cook chickpeas till 3-4 whistles. Chop cucumber, tomato, and coriander leaves. Pour salad dressing and serve.




Saturday, November 10, 2012

Fenugreek salad/Uluva salad






This recipe is good for postpartum care. Fenugreek has anti-inflammatory properties and is widely used in the treatment of back pain.

Ingredients

Uluva/fenugreek – 100 gm

Coconut – ½ coconut grated

Jaggery/sarkkara – as desired

Directions
Wash and soak uluva overnight. Cook this in the soaked water. Strain excess water. Add grated coconut and jaggery. Serve uluva salad.

Tuesday, November 6, 2012

Apple cucumber salad




Ingredients

Apple                           - 1 no
Tomato                         - 1 no
Cucumber, small           - 1 no
Green chillies                 - 1 no
Chat masala                   - 1 tsp
Olive oil                         - 2 tsp
Sugar                             - 1/2 tsp
Lime juice                       - 1/2  of a lime
Salt as needed

Directions
Chop apple, tomato, cucumber, and green chillies. Dress the salad with salt, lime juice, olive oil, sugar, and chat masala. This is a very refreshing salad perfect for a salad meal.




























Related posts: Beetroot salad











Green salad


















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