05
Jul 17

Verdant broccoli soup

Prepare a unique taste and verdant green looking ‘broccoli soup’ with spring onion, onion, garlic. Soup is the ultimate healthy meal; it is not packed with sugar, fake fats above all it is good for health and waistline.

Ingredients:

  • Broccoli: 100-150 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20-30 gm.
  • Green coriander leaves: 1 tablespoon (chopped)
  • Ginger: 2” piece
  • Garlic: 2-3 flakes
  • Bay leaf: 1 no.
  • Milk: ½ cup
  • Water: 4 cup
  • Salt: 1 teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Butter: 2 tablespoon (as per taste)
  • Lemon: ½ no. (Optional)

preparation:

  1. Roughly chop broccoli, keep aside.
  2. Peel off and slice onion, spring onion, garlic, green coriander and ginger. Keep aside.

Method:

  1. Take a pressure cooker; put butter and bay leaf, Sauté ginger, garlic and onion, add broccoli, spring onion and green coriander leaves; stir fry for couple of minutes, add water and salt.
  2. Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool and then puree in a blender, add milk and desire quantity of water as per reaches soup consistency, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan, put butter and add broccoli; stir fry on medium flame till it is done, spread this fried broccoli over prepared soup.
  2. Verdant broccoli soup is ready to serve. Serve hot with toasted bread or bread croutons. You can add extra butter too.
Verdant broccoli soup

Verdant broccoli soup

Ingredients

Ingredients

put butter and bay leaf

put butter and bay leaf

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

add spring onion and green coriander leaves

add spring onion and green coriander leaves

add water and salt

add water and salt

add water and salt

add water and salt

bring it to full cooking pressure

bring it to full cooking pressure

add milk

add milk

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup


01
Jul 17

Beetroot-peanut sabji

The beetroot is very healthy; keeping this in my mind I prepare this light, healthy ‘Beetroot-peanut sabji’. This is easy to prepare and very less time taking.

Beetroot with peanuts is very healthy combination of rich nutrients. We should consume at least once in a week for multiple health benefits.

Beetroot is rich in iron, where peanut is rich in protein and beneficial for muscle and bone aliments. Above all its nutty and crunchy taste, wow! It brings water in my mouth right now.

Ingredients:

  • Beet root: 200 gm
  • Onion: 1 no. (Small size)
  • Green chili: 1no.
  • Ginger: 1” piece
  • Mustard oil/Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: ½ teaspoon (optional)
  •  Salt: 1 teaspoon (as per taste)
  • Curry leaves: 10-12 leaves
  • Peanut: 50gm.

Preparation:

  1. Peel, chop and boil/microwave the beet root, keep aside.
  2. Chop the onion, green chili and ginger into small pieces. Keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add peanut, sputter for few seconds; put chopped onion, chili, curry leaves and ginger stir fry for 2 minutes on high flame till peanut get light brown in color.
  2. Add beet root, sauté on medium flame, cover for couple of minutes add turmeric powder, chili powder and salt, stir fry for couple of minutes, now ‘Beet root-peanut sabji’ is ready to serve.
  3. Serve with chapati, when it is hot and enjoy the nutty flavor of the sabji.
Beet root-peanut sabji

Beet root-peanut sabji

Ingredients

Ingredients

Chopped ingredients

Chopped ingredients

add peanut

add peanut

put chopped onion, chili, curry  leaves and ginger

put chopped onion, chili, curry
leaves and ginger

stir fry

stir fry

Add beet root

Add beet root

Add beet root

Add beet root

add turmeric powder, chili powder  and salt

add turmeric powder, chili powder
and salt

Beet root-peanut sabji

Beet root-peanut sabji

20170510_095910

Beet root-peanut sabji

Beet root-peanut sabji

Beet root-peanut sabji

Beet root-peanut sabji


30
Jun 17

Sprout mung (green gram) ki sabji

Mung sprout is my rocking super food; our family consumes it almost every day at any form either raw or cooked. It has high nutritional value and reduces cholesterol, high blood pressure and prevents heart diseases and control sugar. It is rich in vitamin ‘B’, iron and potassium.

Ingredients:

  • Sprout mung: 100 gm
  • Onion: 1no. (Medium)
  • Tomato: 1no. (Medium)
  • Green chili: 1no.
  • Ginger: 2”piece
  • Garlic: 4-5 flakes
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: 8-10 no.
  • Coriander powder: 1 teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil /cooking oil: 2 tablespoon

Preparation:

  1. Slice onion, tomato, green chili, ginger and garlic into small pieces, Keep aside

Method:

  1. Put oil into the fry pan on high flame until smoke starts coming; add cumin and black pepper, Sputter it for few seconds.
  2. Add onion; sauté for couple of minutes, add green chili, ginger, garlic and tomato, Stir it, and add salt, turmeric and coriander powder, reduce to low flame, fry till oil separates from masala (or liquid dries up).
  3. Add sprouts, stir fry for couple of minutes, add half cup of water, and cover the lid for 3-4 minutes till vegetables is done and gravy consistency comes. Stir occasionally, so that it should not burn, put off the flame.
  4. ‘Sprout mung (green gram) ki sabji’ is ready to be served.
  5. Serve with Indian bread or rice.
Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin and black pepper

add cumin and black pepper

Add onion

Add onion

Add onion

Add onion

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add salt, turmeric and coriander powder

add salt,
turmeric and coriander powder

Add sprouts

Add sprouts

add half cup of water

add half cup of water

cover the lid for 3-4 minutes

cover the lid for 3-4 minutes

put off the flame.

put off the flame.

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji


20
Jun 17

Creamy tomato soup

Tomato soup is one of the comfort foods in Poland and United States.

Take this soup before dinner every day, the tomato soup is made with fresh tomato as primary ingredients and smooth in texture, butter is sure to enhance the taste of the soup. Enjoy the soup that slides down the throat like silk.

Ingredients:

  • Tomato: 350 gm
  • Sugar: 15 gm
  • Water: 400 ml
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red orange color: optional
  • Ginger: 2” piece
  • Fresh cream: 20-25 gm

Seasoning:

  1. Maida (refined flour): 15 gm.
  2. Ghee: 15 gm.

Preparation:

  1. Chop tomatoes into pieces, Keep aside.
  2. Peel off and chop ginger. Keep aside.

Method:

  1. Put chopped tomatoes, ginger, in pressure cooker along with water; place cooker on maximum heat, bring it to full cooking pressure, allow cooker to cool.
  2. After cooling; churn it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Add namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; put ghee, add Maida and fry till golden brown color appears, add prepared tomato soup, stir continuously add salt, sugar, red orange color into the soup.
  2. Cook on the lower flame for couple of minutes; serve steaming hot after decorating with fresh cream.
Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Ingredients

Ingredients

Chop tomatoes into pieces

Chop tomatoes into pieces

boiled tomatoes and ginger

boiled tomatoes and ginger

cool it

cool it

After cooling; churn it in mixer grinder

After cooling; churn it in mixer grinder

;put ghee, add Maida

;put ghee, add Maida

put ghee, add Maida

put ghee, add Maida

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

add prepared tomato soup

add prepared tomato
soup

add salt, sugar, red orange color

add salt, sugar, red orange color

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup


15
Jun 17

Raw jack fruit keema Matar (Green peas)

As you know jack fruit is called super food. It has so many vitamins and minerals and especially raw jackfruit is powerful anti diabetic medicine. The recipe ‘jackfruit keema Matar’ can be eaten by diabetic as it has plenty of fiber too.

Ingredients:

  • Peas: 1 cup (150-200 gm.)
  • Raw jack fruit: 150-200 gm
  • Mustard oil/cooking oil: 3 tablespoon
  • Fresh cream: 3 tablespoon
  • Onion: 100 gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 ½ teaspoon (as per taste)
  • Red Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2 inch piece
  • Garlic: 4-6 flakes
  • Green chili: 1 no.
  • Tomato: 1 no. (Medium size)
  • Red chili: 1no.

Preparation:

  1. Peel and Cut jackfruit with the help of knife and chopping board (Rub with oil the chopping board, knife and your hands so that sticky milk of jackfruits can be easily removed), put jackfruit slices in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron), mince the jackfruit with mixer grinder, keep aside.
  2. Chop onion, tomato and green chili, keep aside.
  3. Make paste of ginger, garlic, keep aside.

Method:

  1. Heat oil in a pan; add cumin, whole red chili, sputter for few seconds, add chopped onion and green chili; fry it in high flame till it gets translucent, add keema (minced raw jackfruit) and ginger garlic paste, stir fry; cover and cook on low flame till it half done.
  2. Add turmeric powder, chili powder, coriander powder and salt, stir fry and cover and cook on lower flame for couple of minutes; add tomato and again cook on lower flame till tomato gets messy in appearance.
  3. Add peas and fresh cream, fry for couple of minutes; reduce the flame to low, cook till vegetables are done.
  4. Add Garam masala powder, put off the flame, ‘raw jackfruit keema Matar’ is ready to serve with paratha, chapati or any meal.
Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Ingredients

Ingredients

add cumin, whole red chili

add cumin, whole red chili

add chopped onion and green chili

add chopped onion and green chili

add chopped onion and green chili

add chopped onion and green chili

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add ginger garlic paste,

add ginger garlic paste,

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

add tomato

add tomato

Add peas and fresh cream

Add peas and fresh cream

20170329_135308

Add peas and fresh cream

Add peas and fresh cream

cook till vegetables are done.

cook till vegetables are done.

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)