Lemony Dalia Soup (Cracked Wheat Soup with Lemongrass)

 

          Dalia or cracked wheat is often had as a khichdi or upma. How about having it in a soup form? Do try it. It tastes just yummy. I added few stalks of lemongrass for a lemony flavor. You may also add kaffir lemon leaves instead. It imparts a nice lemony flavor to the soup. So check out the step by step pictorial recipe to prepare this one pot meal.

          Dalia or cracked wheat is very nutritious and wholesome. So a simple bowl of Dalia Soup is enough to keep you satiated for a long time.

         The recipe is very simple and can be had anytime of the day or whenever you have those short hunger pangs. The consistency can be adjusted accordingly and is light on the tummy. 

         Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

• 1/3 cup Dalia, soaked overnight
• 1 tsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 green chili, chopped
• salt to taste
• 1/4 tsp. pepper powder 
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 2-3 lemongrass (only the white portion), bruised
• 2-cups water / stock
• 1 tbsp. lemon juice or to taste
• 1 tbsp. coriander leaves to garnish

       

          Heat oil in a pan and sauté the onion, ginger, garlic and green chili till they turn translucent.

          Add the soaked dalia, all the dry spices, lemongrass and 1 cup water.

          Pressure cook for 2-3 whistles.

          When cool, discard the lemongrass and blend into a puree. 

          Transfer to the pan and add another 2 cups of water. Adjust the consistency accordingly.

          Heat through and add lemon juice. Garnish with coriander leaves. 

          Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

Heat oil in a pan & sauté the onion, ginger, garlic & green chili till they turn translucent.

 Add the soaked dalia, 1 cup water, all the dry spices, 

                      lemongrass and 1 cup water.

                     Pressure cook for 2-3 whistles.

When cool, discard the lemongrass and blend into a puree. Transfer to the pan and add another 2 cups of water. Adjust the consistency accordingly.

                     Heat through and add lemon juice. 

                     Garnish with coriander leaves.

Enjoy this refreshing soup for breakfast, lunch, dinner, on its own or with any grilled veggies / meat for a satisfying meal. 

Green Soya Keema

 

            Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. Full of protein, you will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based with some coriander-mint-dill leaves, along with other basic ingredients as the base of the gravy. So check out the step by step pictorial recipe to prepare this amazing veggie dish.

 

         This dish is a vegetarian version of the classic Mumbai style Green Mutton Keema. The original recipe, bought to India by the Persians, is typically served for breakfast with buttered pav in all Irani restaurants across the city. 

         The dill leaves along with coriander and mint leaves imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with buttered pav, steamed rice, jeera rice or any variety of Indian bread. 

• 1 cup soya granules
• 1 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 2-3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/3 cup yoghurt, whisked
• 1 tsp. salt or to taste
• 1/2 cup green peas (I used frozen peas)
• 1/4 cup dill leaves, chopped
• 1/2 tsp. garam masala powder
• 2 green chilies, slit

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

         Blend together 2 green chilies, coriander leaves and mint leaves along with some water into a smooth paste. Keep aside. 

         Heat oil in a pan and sauté the onion till light brown. 

         Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder mixed with 2-3 tbsp. water. Mix well and sauté till the oil separates.

         Add in the beaten yoghurt and keep stirring continuously for 2 minutes.

          Add the drained soya granules, salt, the green paste and green peas. Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

          Now add the chopped dill leaves, garam masala powder and 2 slit green chilies. Mix well and serve with any form of Indian bread, steamed rice or jeera rice.

              Heat oil in a pan & sauté the onion till light brown. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder mixed with 2-3 tbsp. water. Mix well & sauté till the oil separates.

      Add in the beaten yoghurt & keep stirring continuously for 2 minutes.

                 Add the drained soya granules, salt, 

                  the green paste and green peas. 

Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

Now add the chopped dill leaves, garam masala powder & 2 slit green chilies. 

Mix well & serve with any form of Indian bread, steamed rice or jeera rice.

Lemony Cucumber Tofu Soup

 

            Lemony Cucumber Tofu Soup is a simple and a healthy clear soup. It is a soul satisfying tangy soup with some coriander leaves, lime juice and lemongrass. For more lingering aroma, you can throw in a few kaffir lime leaves into the soup. Simple amd easy to dish out this amazing soup, it is light on the tummy. You can relish anytime of the day or when you have hunger pangs. 

          

          I prepared a basic cucumber Tofu soup. So a protein rich soup at your disposal. You may add few fresh paneer cubes if Tofu is unavailable. So it is a complete and a wholesome light meal in itself. 

          Garnish with coriander leaves and have at room temperature. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 cucumber, diced
• 1/2 cup tofu, diced
• 1 tsp. oil
• 1 onion, finely chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 1-2 green chilies. finely chopped
• salt to taste
• 1/4 tsp. pepper powder
• 2 cups water / stock
• 2 lemongrass stalks (white portion), slightly bruised
• 1 tbsp. corn flour mixed with 1/4 cup water
• 1 tsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion, ginger, garlic and green chilies till they turn light brown. 

         Now add the diced cucumber, salt and pepper powder. Give it a mix and sauté for 1-2 minutes. 

         Add 2 cups water / stock and the bruised lemongrass. Bring it to a boil and simmer, covered for 4-5 minutes on a low flame or till the cucumber turns tender. Then discard the lemongrass.

         Now gently pour in the corn flour slurry and the tofu. Give it a mix and continue to simmer further for 1-2 minutes or till the soup turns slightly thick in consistency.

         When done, switch off the flame and garnish with chopped coriander leaves. Enjoy as it is or with any grilled veggies, meat or fish. 

Heat oil in a pan & sauté the onion, ginger, garlic & green chilies till they turn light brown. 

Now add the diced cucumber, salt & pepper powder. Give it a mix & sauté for 1-2 minutes. 

Add 2 cups water / stock and the bruised lemongrass. Bring it to a boil and simmer, covered for 4-5 minutes on a low flame or till the cucumber turns tender. 

                    Then discard the lemongrass.

                  Now gently pour in the corn flour slurry....

and the tofu. Continue to simmer further for 1-2 minutes or till the soup turns slightly thick in consistency.

When done, switch off the flame & garnish with chopped coriander leaves. 

                Enjoy as it is or with any grilled veggies, meat or fish. 

Kuttu Atta Modak (Buckwheat Flour Modak)

 

            Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available in the market. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Buckwheat flour and jaggery. I flavored it with cardamom powder and saffron. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy Modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 tsp. ghee
• 1 cup kuttu Atta
• 1/2 cup jaggery
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2-3 tbsp. water / milk or as required
• few chopped pistachios

          Heat ghee in a pan and add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

          Switch off the flame and add the cardamom powder, pinch of saffron and jaggery. Mix everything well.

          Transfer the mix to a bowl. Add water, little at a time and knead it into a tight dough. 

          Grease a modak mold with some ghee and add few chopped pistachios. Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. 

          Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

                    Heat ghee in a pan.

Add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

Switch off the flame & add the cardamom powder, pinch of saffron 

                and jaggery. Mix everything well.

                     Transfer the mix to a bowl. 

           Add water, little at a time and knead it into a tight dough. 

Grease a modak mold with some ghee & add few chopped pistachios. 

Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

Now gently demold & arrange it on a serving plate. Make similar modak with the remaining mix. 

Wow!!! tasty & healthy modak is ready to be offered to Lord Ganesha.