01
Aug 16

Lauki (bottle gourd) mung dal (split green gram) soup

The recent uproar that adds the soup in your diet is good and has numerous health benefits especially for weight loss. It is making headlines in India.

According to Ayurveda, lauki (bottle gourd) have numerous beneficial properties for good health, it is good for liver too.

I have selected the bottle gourd soup, one of the healthiest dishes.

To prepare this recipe is very simple, quick, delicious and healthy. Soup normalizes the acidity of the stomach. Soup is an effective remedy for common cold, as it contains soothing and anti inflammatory agent. Tomatoes are packed with arytenoids and lycopene which brighten the skin. It is low calorie and rich fiber food.

It is light on the stomach and rich in protein & vitamins, the soup is to be served with masala papad, this is very nice combination.

Ingredients:

  • Bottle gourd: 250 gm
  • Mung dal (split green gram): 2 tablespoon
  • Onion: 1 no. (Medium size)
  • Tomato: 2no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Ghee (Clarified butter): 1 teaspoon
  • Cumin: ½ teaspoon
  • Asafoetida: 1 pinch
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Ajwain (carom seed): 1 teaspoon
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Clean and chop bottle gourd, onion, tomatoes and ginger into small pieces.
  2. Clean and wash mung dal, keep aside.

Method:

  1. Put all ingredients, except butter and kala namak in pressure cooker.
  2. Place cooker on maximum heat, bring it to full cooking pressure.
  3. Reduce to lower heat and cook for 2-3 minutes. Allow cooker to cool.
  4. After cooling roughly grind it in mixer grinder for few seconds.
  5. Pass this through soup sieve. Discard the residue.
  6. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan.
  2. Put ghee in it; add cumin seeds. Let it sputter for few seconds, put off the flame.
  3. Add asafoetida and spread over prepared soup.
  4. Lauki (bottle gourd) mung dal (split green gram) soup is ready to serve. Serve hot with masala papad.
    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup

     

    Ingredients

    Ingredients

    Put all ingredients, except butter

    Put all ingredients, except butter

    Put all ingredients, except butter

    Put all ingredients, except butter

    cooked ingredients

    cooked ingredients

    roughly grind

    roughly grind

    roughly grind

    roughly grind

    Pass this through soup sieve

    Pass this through soup sieve

    Reheat soup

    Reheat soup

    add kala namak and fresh ground black pepper

    add kala namak and fresh ground black pepper

    Seasoning

    Seasoning

    spread over prepared soup

    spread over prepared soup

    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup

    Lauki (bottle gourd) mung dal (split green gram) soup


21
Jan 16

Fresh Sweet corn soup

Ingredients:

  • Fresh Sweet corn: 1 cup
  • Onion: ½
  • Ginger: 1” piece
  • Green chili: 1 no. (Optional)
  • Cumin: ¼ teaspoon
  • Ajawine (carom seed): ¼ teaspoon
  • Salt: ½ teaspoon
  • Ghee/olive oil: 1 tablespoon
  • Butter: 1 tablespoon (optional)
  • Black pepper powder: ¼ teaspoon.
  • Coriander leaves: 1 tablespoon (chopped)
  • Water: 3 cups

Preparation:

  1. Grind sweet corn, make paste. Keep aside.
  2. Chop onion, ginger and green chili into very small pieces. Keep aside.

Method:

  1. Heat ghee in fry pan on high flame, when smoke starts coming, add cumin Sputter it for few seconds.
  2. Add onion, green chili and ginger.
  3.  Fry for 1 minute till onion gets opaque.
  4. Add ajawine and ground sweet corn paste, fry for 2 minutes on medium flame.
  5. Ground paste will change the color and nice aroma will start coming from the dish.
  6. Add water slowly (stir to mix well, so that lumps formation is avoided.
  7. Add salt, boil it and add fresh green coriander leaves.
  8. Put off the gas, add butter.
  9. Transfer into soup bowl; serve with extra butter and black pepper powder.
  10. Now soup is ready for serving.
    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add cumin

    add cumin

    Add onion, green chili and ginger

    Add onion, green chili and ginger

    Add ajawine

    Add ajawine

     Fry

    Fry

    Add ajawine and ground sweet corn paste

    Add ajawine and ground sweet corn paste

    fry for 2 minutes

    fry for 2 minutes

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Add water slowly

    Add water slowly

    Add salt

    Add salt

    boil it

    boil it

    add fresh green coriander leaves

    add fresh green coriander leaves

    add butter

    add butter

    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Fresh Sweet corn soup

  • Soup is one of the most popular dishes in world cuisine.
  • Soup has become integral part of the dinner.
  • It is an active appetizer.
  • Soup contains a lot of fiber, which help to digest the food.
  • Taking soup regularly help to improve the condition of vessels and heart.
  • This soup is tasty, delicious and healthy too.

03
Dec 15

Mix vegetable soup

Ingredients:

  • Carrot: 1 no. (Medium size)
  • Onion: 1 no. (Medium size)
  • Tomato: 200gm
  • Cabbage: 50 gm.
  • Ginger: 2” piece
  • Water: 5 cup
  • Butter: 50 gm (optional).
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Ajwain (carom seed): 1 teaspoon
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Clean and cut carrot, onion, tomatoes, cabbage and ginger into small pieces.

Method:

  1. Put all ingredients, except butter and kala namak in pressure cooker.
  2. Place cooker on maximum heat, bring it to full cooking pressure.
  3. Reduce to lower heat and cook for 5-7 minutes. Allow cooker to cool.
  4. You can cook this in the microwave.
  5. After cooling roughly grind it in mixer grinder for few seconds.
  6. Pass this through soup sieve. Discard the residue.
  7. Reheat soup; add butter, kala namak and fresh ground black pepper.
  8. Serve hot with croutons (small pieces of fried bread).
    Mix vegetable soup

    Mix vegetable soup

    ingredients

    ingredients

    ingredients

    ingredients

    Put all ingredients

    Put all ingredients

    Pass this through soup sieve

    Pass this through soup sieve

    Discard the residue

    Discard the residue

    Mix vegetable soup

    Mix vegetable soup

    Mix vegetable soup

    Mix vegetable soup

    add butter and  black pepper

    add butter and black pepper

    hot  soup with croutons (small pieces of fried bread)

    hot soup with croutons (small pieces of fried bread)

    Mix vegetable soup

    Mix vegetable soup

  • Soup normalizes the acidity of the stomach.
  • Soup is an effective remedy for common cold, as it contains soothing and anti inflammatory agent.
  • Tomatoes are packed with carotenoids and lycopens which brighten the skin.
  • Carrot provides carotenoids and vitamin ‘A’.
  • Cabbage is a very powerful brain food.
  • It is low calorie food and rich in fiber

08
Oct 15

Poonnangani green (Poonnangani keerai) soup/dalsagga

Ingredients:

  • Poonnangani leaf: 100-150 gm.
  • Mung dal (split green gram): 50 gm.
  • Ginger: 2” pieces
  • Garlic: 3-4 flakes
  • Green chili: 2 no.
  • Tomato: 1 no. (Medium size)
  • Salt: half teaspoon
  • Turmeric powder: ¼ teaspoon
  • Lemon: 1 no.

For seasoning:

  • Ghee (clarified butter): 1 tablespoon
  • Cumin seed: half teaspoon

Preparation:

  1. Wash and clean Poonnangani leaves, in running water for couple of times.
  2. Chop roughly the Poonnangani leaves. Keep aside.
  3. Chop roughly tomato, garlic, ginger and chili, Keep aside.

Method:

  1. Take a cooker; put Poonnangani leaves, Mung dal, tomato, green chili, ginger, and salt with a cup of water.
  2. Bring to full cooking pressure, and then lower the flame for 1-2 minutes.
  3. Put off the flame and let it be cooed.
  4. Take a mixer jar; put cooked material in it to make paste.
  5. Add water if required, till the consistency of your choice is achieved.
  6. Boil this paste for couple of minutes.
  7. Now Poonnangani (Poonnangani keerai) soup/dalsagga is ready.

For seasoning:

  1. Take nonstick fry pan, put 1 tablespoon ghee in it.
  2. Heat the ghee, add cumin seed.
  3.  Fry till it becomes golden brown.
  4. Spread this seasoning over dal/soup.
  5. Yummy! Poonnangani (Poonnangani keerai) soup/dalsagga is ready to serve as soup, with a table spoon of steamed rice.
  6. Or you can serve it in the main course meal.
    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Ingredients

    Ingredients

    boiling the ingredients

    boiling the ingredients

    boiled ingredients

    boiled ingredients

    making paste

    making paste

    Adding water

    Adding water

    seasoning

    seasoning

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    adding steamed rice

    adding steamed rice

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    Poonnangani soup (Poonnangani keerai) / dal/ dalsagga

    adding  ginger

    adding ginger

    adding lemon juice

    adding lemon juice

  • Home remedies for acidity.
  • It treats skin disease like eczema and improves skin tones and texture.
  • It is considered having health benefits for the eyes, hair and skin.

25
Aug 15

Moong dal with coconut milk (moong dal soup)

Ingredients:

  • Moong dal: 50 gm.
  • Fresh Coconut: half
  • Ginger: 1” piece
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Salt: half teaspoon
  • Turmeric powder: ¼ teaspoon
  • Curry leaves: 8-10 no.

For seasoning:

  • Ghee: 1 teaspoon
  • Cumin seed: half teaspoon
  • Mustard seed: 1 pinch
  • Asafoetida: 1 pinch

Preparation:

  1. Chop tomato, green chili and ginger into small pieces. Keep aside.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Take scraped coconut into grinding jar, add 1 cup of water.
  4. Grind well as chutney, Strain the chutney with fine strainer.
  5.  Keep this milk aside.

Method:

  1. Take a pressure cooker; put dal, 1 teaspoon of salt, half teaspoon turmeric powder add 2-3 cups of water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for about 2-3 minutes.
  3. Allow cooker to cool.
  4. Now dal is ready.  Keep aside.
  5. Take a pot; put tomato, ginger, green chili and curry leaves, add one cup of water.
  6. Cook till become soft.
  7. Add cooked dal in it; boil the mixture for couple of minutes.
  8. Add coconut milk slowly into the mixture, keep on stirring.
  9. Put off the flame, when it is about to boil.

Seasoning:

  1. Take a small fry pan.
  2. Put ghee in it; add mustard seeds and cumin seeds.
  3. Let it sputter for few seconds, put off the flame.
  4. Add asafoetida and spread it to prepared dal.
  5. Moong dal with coconut milk(moong dal soup) is ready to serve.
    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Ingredients

    Ingredients

    Boiled dal

    Boiled dal

    tomato, ginger, green chili and curry leaves

    tomato, ginger, green chili and curry leaves

    Adding  cooked dal

    Adding cooked dal

    Adding  coconut milk

    Adding coconut milk

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

you can serve this as a soup or as dal.

Mung dal is healthiest among all dal as it does not cause gas trouble unlike other dal.

It is very easy to digest and great source of protein like other dal.

Coconut milk adds a great flavor, coconut is very good source of calcium.