Carrot&Tomato Soup

Because of our hectic life lifestyle we ignore adding fibre to our diet which is important but it is very difficult for some people to consume it in its original form.Juices and soups always work better than just boiled/steamed vegetables or salads.Carrots and tomatoes are available year round, but for some reason, the warm, red colour and the use of a spices like pepper and salt make carrot tomato soup feel like an autumn food.The nutritional value of tomato n carrot makes it good for eye disorders,indigestion,diarrhea,skin care,weight loss and helps in cleansing body of toxic compounds.You don't have to saute anything in this recipe, its very simple, quick n easy to make.Enjoy this soup with nice grilled cheese sandwich.

Serves-2

Ingredients:

Tomatoes-2

Carrots-4

Pepper powder to taste

Salt to taste

Water -1 1/2 cup

Method:

1. Peel the carrots and wash carrorts n tomato in water.Roughly chop the carrots into small pieces.

2. In pressure cooker add water and to it add tomatoes and chopped carrots.Close the lid of cooker and let it pressure cook for 15 min on medium flame or after 2 whistles of cooker switch off the flame.Let it cool down till the pressure goes.

3. Now in a blender transfer carrots,tomatoes(if u want remove the skin of tomatoes) n water.Now blend it till it forms into smooth puree.

4. Add this puree in cooker and to it add little salt n pepper as desired and let it boil for few minutes.Transfer it in a serving bowl.

5. Serve hot.

Indian Lamb Curry

This lamb curry when well cooked and seasoned it gives excellent curry flavour.The meat is so very soft and delicious that you don't need to cut the meat off the bone, it just came apart by itself - beautiful.I hope you will love this delicious healthy lamb curry recipe.

Ingredients:

Lamb(with bones,1/2 inch chopped)- 500g

Ginger garlic paste-1 tbsp

Pepper pwdr-1tbsp

Cumin powder-1 tbsp

Coriander pwdr-1 tbsp

Whole garam masala

(cloves,green cardamom,cinnamon)

Red chilli pwdr(acc.to your taste)- 2tbsp

Green chillies chopped(optional)-6

Turmeric pwdr-1 pinch

Corinader fresh leaves-1/4 bunch

Cumin seeds- 1tbsp

Onion(chopped)-1

Coconut pwdr- 1tbsp

Salt ot taste

Oil- 2tbp

Method:

1. Heat oil in a pan and to it add whole garam masala,cumin seeds,add onions,salt when onion gets slightly brown colour add turmeric pwdr,ginger garlic paste mix well and cook for 2 min and tehn add cleanly washed chopped lamb pieces and let it cook for few min.

2. Add red chilli pwdr,coriander pwdr,cumin pwdr and little water.

(If you are cooking large portion of lamb then no need to add water because lamb oozes out its own moisture n it cooks in its own mositure which tastes good).

3. Mix well and cover it with a lid and let it cook for 20 min on low flame till the lamb is tender.Add chopped green chillies(its optional).

4. Add coconut powder and pepper powder and finish it off with fresh chopped coriander leaves.Cover it with lid and let it cook for 10 min more till the gravy is thick.

5. Serve hot with rice or rotis.

Tomato Soup

Soups are always comforting and soothing.Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups.Soups and salads together make good foods as they are filling. Include this healthy soup in your diet.

Ingredients:

Tomatoes-1 kg

Butter-1 1/2tbsp

Small ginger piece(fine chopped)

Garlic chopped-4tbsp

Green chilli chopped-1-2

Light cream-1 tbsp

Bassil leaves to taste

Salt to taste

Pepper pwdr(optional)-1 pinch

Coriander leaves-1/4 bunch

Method:

Puree the tomatoes and keep it aside.

Heat butter in a pan and to it add chopped garlic,ginger and coriander leaves and saute them for 1-2 min.

Add the pureed tomato,add little water if required and let it simmer for sometime.

Now add salt and basil leaves.

When the soup boils switch off the flame and let it cool.

After the soup cools,strain the soup.

Heat the strained soup on medium flame,add pepper pwdr,add cream to it and let it simmer for sometime.

Healthy and delicious soup is ready.Serve hot.

Masala Baingan/Eggplant

Ingredients:

Egg plants/Brinjals-8

Roasted Peanuts-1cup

Cumin seeds-1 tbsp

Turmeric pwdr-1/2tbsp

Garlic paste-1 tbsp

Garam masala-1tbsp

Coriander powder-1 tbsp

Cumin powder-1 tbsp

Mango pwdr(amchur pwdr)-1 pinch

Salt to taste

Water -2-3 cups(as needed)

Red chilli pwdr- 1tbsp

Coriander Fresh Leaves-1/4 bunch

Method:

If you dont have roasted peanuts/groundnuts then roast them first in pan on low heat for few min.

Let them cool. Then blend the roasted peanuts in a blender so that it forms into powder.

To this peanut powder add garam masala,turmeric pwdr,coriander pwdr,red chilli pwdr,salt to taste,pinch of mango pwdr.Mix well.

Wash eggplants/brinjals with water.Then cut each eggplants/brinjals into four quarters in such a way that the four quarters are still joined at the top.Now stuff the peanut mixture into these brinjals with spoon or by hand.

Heat oil in pressure cooker and add cumin seeds,garlic paste,add brinjals and remaning peanut mixture and add 2 cups of water and coriander leaves.Close the lid and let it pressure cook for 10-15 min or till one whistle.Serve with rice or rotis.

Jeera Aloo

Ingredients:

Potatoes (diced)-250g
Chilli powder -1tbsp
Salt to taste
Coriander leaves -1/4 bunch
Coriander powder -1 tbsp
Cumin seeds- 1tbsp

Ginger garlic paste-1 tbsp
Cumin powder -1/2 tbsp
Mustard seeds-1 tbsp
Oil -2tbsp

Green chilli-2
Onion -1
Red dry chilli(optional)-3
Red chilli pdr-1 tbsp
Turmeric powder-1 pinch

Method:

Heat oil in a pan and add cumin,mustard seeds,dry red chilli,add chopped onion,salt(cook onion till they get light brown colour) then add ginger/garlic paste,turmeric pwdr,cumin pwdr,coriander pwdr,red chilli pwdr,and add fine diced potatoes.

Sprinkle little water and cover it with lid and let it cook for 15-20min.Top it with fresh coriander leaves.Stir in between.Serve with roti,bread or puri.

Eggplant/Brinjal Fry

Ingredients:

Chilli pdr-1 pinch
Eggplant-1
Mustard oil-3tbsp
Rice flour-1 pinch
Salt to taste
Turmeric-1pinch

Method:

Cut the eggplant in circular shape.Mix all the ingredients in a plate and coat the cut eggplants with it.After seasoning the eggplant heat oil in a pan and shallow fry the cut eggplant.

Cook on medium heat on both sides.Eat fresh hot with dal and rice.

Omlette

Ingredients:

Eggs-4

Butter-5g

Chopped onion-1 large

ChoppedToamto-1large

Green chillies-6,

Pepper-1 pinch

Salt to taste

Corriander leaves-1 spring

Method:

Break the eggs in a bowl and whisk the eggs and add onions,tomatoes,corriander leaves,little salt,green chillies.Mix well.

Pour some oil/butter on non-stick pan.Then pour omlette mixture on pan good enough for one omlette.When omlette is cooked on one side turn it to other side and cook till it is slightly golden in colour.Add pinch of pepper and serve hot.

Spicy Egg Curry

Ingredients:

Boiled eggs-4

Whole garam masala

(bay leaf-1,cinnamon-2,cloves-3,cardamom-2)

Ginger/garlic paste-1tbsp

Onion-1 large

Tomato-2 medium

Cumin/mustard seeds-1 tbsp

Red chilli powder-1tbsp

Turmeric powder-1/4tbsp

Corainder masala-1 tbsp

Cumin powder-1 tbsp

Garam masala-1tbsp

Chicken masala(optional)-1 tbsp

Coriander leaves

Salt to taste

Oil

Method:

Take 3 cups of water in pan,add eggs let it boil for 10-15min on medium heat.After that take eggs out and let it cool and remove its shell.Cut eggs into half.

Heat oil in a pan and add cumin,mustard seeds,Whole garam masala,chopped fine onion,salt.Let onion cook till it gets brown colour.Then add turmeric pwdr,ginger/garlic paste,red chilli pwdr,cumin pwdr,coriander pwdr,garam masala,chicken masala(its optional,if u have add it as it gives nice spicy taste to curry),chopped fine tomatoes,add few drops of water.

Cover the lid and let the mixture cook for few minutes.When the mixture is nicely cooked add little water and let it simmer for few minutes more.Mix well.Then add halved eggs to the gravy.Garnish with fresh coriander leaves.Serve with rice or rotis.

Moond Dal Khichdi & Raita

Ingredients:

Split green moong dal-1cup

Basmati rice-1/2 cup

Onion-1small

Red chilli powder-1 tbsp

Corinader powder-1tbsp

Turmeric powder-1/4tbsp

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Cumin powder-1/2tbsp

Garam masala-1tbsp

Coriander fresh leaves-1/4 bunch

Salt to taste

Ghee/oil-1tbsp

Method:

Soak and wash rice and moon dal in water for 15min.Drain water and keep aside.Heat ghee in pressure cooker and add cumin,mustard seeds.Add finely chopped onion,salt and let onion cook to brown colour.Then on low heat add turmeric pwdr,red chilli powdr,cumin,coriander pwdr,garam masala.Mix well and add rice,green moong dal,coriander leaves.Add 2 cups of water.Close the lid of cooker.Pressur cook on medium heat and after 2-3 whistles switch off heat.Allow the steam to escape and open the pressure cooker.Serve hot with raita/yoghurt.

Tomato&Cucumber Raita:

Ingredients:

Cucumber(chopped)-1

Tomato(chopped)-1

Coriander Leaves chopped-1/4 bunch

Cumin powder-1/2tbsp

Red chilli powder-1/2tbsp

Salt to taste

Yoghurt/curd-1 cup

Method:

Mix all the ingredients in yoghurt.Mix well and is ready to serve.

Thalipeeth

Ingredients:

Bengal gram flour(besan)-3tbsp

Millet flour(jowar)-3tbsp

Wheat flour-3tbsp

Cumin pwdr-1/2tbsp

Coriander pwdr-1tbsp

Turmeric pwdr-1/4 tbsp

Garam masala-1/2 tb

Onion chopped-1small

Tomato chopped-1

Coriander fresh chopped-1/4 bunch

Green chillies finely chopped-3

Salt to taste

Oil

Butter

Method:

Mix together all the ingredients in a bowl and add enough water to make a thick batter.

Heat and grease a non-stick tava.

Spread a layer of the batter to form a pancake of 4 mm. thickness.

Cook on both sides till golden brown, using a little oil.

Repeat to make more thalipeeth.

Serve hot with butter/peanut chutney and enjoy this nutritious pancake.

Pasta

Ingredients:

Pasta/pennes-250g
Tomatoes-5 medium
Garlic cloves(crushed) -6
Onions( sliced) -2 medium
Crushed red chillies-1tbsp
Oregano-1tbsp
Salt to taste
Basil leaves-6

Method:

Blanch tomatoes, peel, remove seeds and coarsely chop.
Cook penne in plenty of salted boiling water, drain, refresh in cold water and set aside.
Heat a non stick pan, add garlic and roast until light brown.
Add onions, roast until transparent and then add crushed red chillies, oregano and tomatoes.
Cook for about five minutes on low heat. Add salt and mix well.
Add penne/pasta and roughly torn basil leaves and toss lightly.Garnish with cilanthro/ parsley Serve hot.

Yummy Noodles

Ingredients:

Noodles-2 cups (200 grams)
Oil-1tbsp
Spring onions-2,
Yellow capsicum-1 small
Red capsicum-1 small
French beans(sliced diagonally and blanched)-5
Sweetcorn kernels(boiled)-1/2 cup
Soy sauce-2tbsp
Salt to taste
Hot and sweet tomato ketchup-1tbsp
Sweet chilli sauce-1tbsp
Bean sprouts-1/4
Spring onion greens(sliced)-2 stalks

Method:

Boil noodles in plenty of salted water. Drain, refresh and set aside.Heat oil in a pan.
Add spring onions and sauté. Add yellow and red capsicums and French beans. Toss.
Add sweetcorn kernels, soy sauce and mix well. Add noodles and salt and toss.Add hot and sweet tomato ketchup and sweet chilli sauce and mix gently.
Add bean sprouts and spring onion greens and mix.
Serve hot.

Vegetable Pulao

Ingredients:

Basmati rice-1 1/2 cup

Green peas, shelled-½ cup
Carrots, small dices-2 medium
French beans, chopped-10-12

Capsicum-1
Cauliflower, florets-¼ medium

Tomato-1 medium
Fresh button mushrooms (halved)-6

Mint Leaves-5

Fresh Corriander Leaves

Bay leaf-1

Green cardamom-2
Cloves-3
Cumin seeds-1 tbsp
Cinnamon-2
Salt-to taste
Green chillies(slit)-2
Tofu(cubed)/Soya granules-50 grams

Method:

Soak basmati rice in four to four cups of water for one hour. Drain and set aside.Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon,mint leaves. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.

Add green peas, carrots, french beans, cauliflower, mushrooms, green chillies and tofu/soya granules. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.Garnish with coriander leaves.Serve hot with raita.