Spinach, Coriander & Red Lentil Soup

 

          This is a very light and a refreshing soup prepared with spinach and tender stems, coriander leaves with stems and some soaked red lentil. The stems, especially, contains a lot of nutrients and it gives out a distinctive flavour.  It also goes best as a light one-pot meal with some bread sticks or some grilled meat. So check out a step by step pictorial recipe to prepare it.

          This soup is especially good as a diet for the elderly & sick people. For some texture and consistency, I added some red lentils as it contains protein and fibre. So it is ideal to add this yummy and healthy soup in your daily menu.

• 1 cup coriander leaves & stems, roughly chopped
• 1 cup spinach with stems (only the tender ones), roughly chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1 onion, sliced
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1 stock cube
• 1/2 tsp. roasted cumin powder
• salt to taste (opt)
• 1/4 tsp. pepper powder
• 1 tbsp. masoor dal (red lentil) soaked for 15 minutes
• 2 cups water
• 1 tsp. lime juice

          Heat oil and sauté the bay leaf . Then add the onion, green chilies and garlic. Sauté till light brown. 

          Then add the spinach and  coriander leaves. Sauté for a few seconds. Now add the stock cube, roasted cumin powder, pepper powder, salt (opt), the soaked lentil and water. 

          Pressure cook for 3-4 whistles. When cool, discard the bay leaf. Blend into a puree and heat through. Serve with a dash of lime juice.

                                  Heat oil and sauté the bay leaf . 

                                 Add the onion, green chilies & garlic. Sauté till light brown.

                               Add the spinach & coriander leaves. Sauté for a few seconds.

                       Add the stock cube, roasted cumin powder, pepper powder, salt (opt), 

                                  the soaked lentil 

                        and water. Pressure cook for 3-4 whistles. When cool, discard the bay

                        leaf. Blend into a puree and heat through. 

                                 Serve with a dash of lime juice.

                          

Neem Aloo Bhaja (Potato & Neem Leaves Fry - Bengali Style)

 

           Neem Aloo Bhaja is a Bengali delicacy where tender neem leaves are stir fried along with potatoes and had with hot steamed rice and ghee. It is believed, any bitter preparation had at the beginning of any meal cleanses the system. The tender leaves are generally used as they are less bitter. This dish can also be prepared with eggplants. So check out the step by step pictorial recipe to prepare it.

• handful of tender neem leaves, washed & drained
• 1 medium potato, cubed
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1 dry red chili, broken
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. ghee 

          Heat 1 tsp. oil in a pan and fry the neem leaves till dry and crisp. Drain and keep aside. Heat remaining oil and temper with the dry red chili and kalonji. Sauté for a few seconds.

          Add the potatoes, salt and turmeric powder. Fry till it turns soft and well browned. Add the fried neem leaves and mix well. 

          Switch off the flame. Serve on a bed of hot steamed rice and some ghee.

                            Heat 1 tsp. oil & fry the neem leaves till dry & crisp. Keep aside.

                     Heat remaining oil & temper with the dry red chili & kalonji. Sauté for 

                     a few seconds.

                     Add potatoes, salt & turmeric powder. Fry till it turns soft & well browned. 

                                  Add the fried neem leaves and mix well. 

Serve on a bed of hot steamed rice and some ghee.

Burani / Burhani Raita

 

          Buraini raita is a yummy accompaniment to biryanis and pulaos. This creamy yoghurt based Hydeabadi raita is a quick and a very easy recipe that can be dished out in a jiffy. Some fried garlic, roasted cumin powder and red chili powder goes into its preparation. At times, grated or crushed raw garlic is also added to the whisked yoghurt. Burani also pairs well with tikkis, cutlets or kebabs. So check out the step by step pictorial recipe to prepare this garlic flavoured raita.  

• 1 & 1/2 cups yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 2-3 tbsp. garlic, chopped
• 1 tbsp. oil
• a pinch of roasted cumin powder and red chili powder to garnish

          In a bowl, whisk the yoghurt, salt, roasted cumin powder and red chili powder till it is smooth and creamy. 

          Heat oil in a pan and stir fry the chopped garlic till golden in colour. Drain and keep aside to cool. 

          Then add the fried garlic (save some to garnish) to the whisked yoghurt and mix well. Garnish with the remaining fried garlic and the seasonings. Serve as an accompaniment with biryani or pulao. 

                      In a bowl, whisk yoghurt, salt, roasted cumin powder & red chili powder

                      till it is smooth and creamy. 

                  Heat oil in a pan & stir fry chopped garlic till golden in colour. Drain and 

                  keep aside to cool. 

                  Add fried garlic (save some to garnish) to the whisked yoghurt & mix well. 

                                 Garnish with the remaining fried garlic & the seasonings. 

                                 Serve as an accompaniment with biryani or pulao. 

Karba (Sweetened Curd Rice - Rajasthani style Dessert)

 

          This is a classic Rajasthani style rice based dessert, that is mixed with yoghurt, sugar, saffron, cardamom powder and lots of dry fruits. It is a very simple sweet curd rice recipe, perfect when time is a restraint and of course during summers. In fact, Karba happens to be a festive dessert, prepared during special occasions and festivals. So check out this quick step by step pictorial recipe to prepare this yummy sweetened rice yogurt pudding.  

• 1 cup cooked rice
• 1 & 1/2 cups yoghurt
• 1/4 cup sugar
• 1/2 tsp. cardamom powder
• 1 cup mixed dry fruits, chopped
• few saffron strands soaked in 2 tbsp. milk
• a small sprig mint leaf to garnish

          In a bowl, whisk the yogurt and sugar till the sugar dissolves. The mix should be nice and creamy.

          Then add the cardamom powder, followed by the cooked rice, mixed dry fruits (keep some to garnish) and lastly the saffron milk. (Each time you add an ingredient, give it a whisk so that it gets incorporated in the yoghurt).

          Garnish with the remaining dry fruits, that has been kept aside and the mint leaf. Chill in the refrigerator till serving time and enjoy this Rajasthani style festive dessert. 

          

                               In a bowl, whisk the yogurt and sugar till the sugar dissolves. 

                                 Then add the cardamom powder, 

                                 followed by the cooked rice,

                                 mixed dry fruits (keep some to garnish)

                                 and lastly the saffron milk. (Each time you add an ingredient, 

                                 give it a whisk so that it gets incorporated in the yoghurt).

                                  Garnish with the remaining dry fruits & mint leaf. 

                        Chill till serving time and enjoy this Rajasthani style festive dessert. 

Kothimbir Mutkule Upma (Fusion Recipe)

 

           A perfect fusion style breakfast or evening snack can be dished out quickly with some leftover Maharashtrian special Kothimbir Mutkule. It tastes simply awesome and will disappear in no time. So try making a South Indian style upma and relish it as and when desired. It is not only simple but an easy recipe to make. Enjoy it as it is or with coconut chutney and see the difference. It tastes so yummy. So check out a step by step pictorial recipe to prepare it.

         

          In fact anything leftover is a great headache and not knowing what to do, we end up reheating the same and having it again and again the same boring way. 

          With the addition of just a few tempering, you end up with a great fusion recipe to enjoy. You can also pack for a lunch box meal or serve as an after school snack. It is both healthy and wholesome.

Kothimbir Mutkule - 

• 2 cups coriander leaves, chopped (washed well & drained)
• 1 cup whole moong dal flour (whole green gram flour)
• 1 tsp. sesame seeds, lightly roasted
• 1 tbsp. roasted peanuts powder 
• 1 tsp. flax seed
• 1 tbsp. chia seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin seeds
• 7-8 garlic cloves
• 2 green chilies
• 2 tbsp. oil to shallow fry

Upma - 

• Few Leftover Mutkules, crumbled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry chilies, broken
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 2 green chilies, slit
• 1 tsp. ginger, chopped
• 1 onion, sliced
• salt to taste
• 1-2 tsp. sambar powder
• 2 tbsp. roasted peanuts
• 2 tbsp. coriander leaves, chopped

Kothimbir Mutkule - 

           Mix together all the ingredients, (except oil) and prepare a dough by adding water, little at a time. Cover and let it rest for 10 minutes.

          Take a small portion from the dough and make into oval shaped dumplings using greased hands. Make all the mutkule (dumplings) in the similar way. Steam them for 15 minutes and set  aside to cool. 

          Heat oil in a pan and shallow fry the steamed mutkules in batches till light golden in color. Drain on a kitchen towel and serve hot with tomato sauce or any chutney of your choice.

Upma with few leftover mutkules- 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the green chilies, curry leaves, urad dal and chopped ginger. Sauté for a minute.

          Add the sliced onion and continue to stir fry till it is translucent. Now add the crumbled mutkule, salt and peanuts. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the sambar powder and coriander leaves. Toss well and serve as it is or with coconut chutney for a simple and sumptuous breakfast.

                                  Crumble the leftover mutkules. 

                                  Heat oil & temper with mustard seeds & dry red chilies. 

                         Add green chilies, curry leaves, urad dal & ginger. Sauté for a minute.

                                  Add the sliced onion & stir fry till it is translucent.

                          Add the crumbled mutkule, salt & peanuts. Sauté for 2-3 minutes. 

                                  When done, add the sambar powder & coriander leaves. 

                  Serve as it is or with coconut chutney for a simple & sumptuous breakfast.