Carrot Soup

 

          Carrot Soup is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. Enjoy this hearty soup with few bread sticks, croutons or grilled delicacies. This amazing comfort and soul satisfying soup can be a great start to any meal or as a light dinner. It may be served hot or cold. So check out the step by step pictorial recipe to prepare this amazing and healthy carrot soup.

• 2 medium size carrots, sliced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, chopped
• 1 fresh red chili
• salt to taste
• 1/4 tsp. pepper powder
• 1 cup water
• 1-2" cinnamon stick
• coriander leaves & slivered pistachios to garnish

          Heat butter and oil in a pan. Add the onion, ginger, garlic and fresh red chili. Sauté till they turn translucent. 

          Add the carrot, salt to taste and pepper powder. Sauté for 1-2 minutes.

          Add 1 cup water and cinnamon stick. Pressure cook for 2-3 whistles. 

          Discard the cinnamon stick and allow it to cool down.

         Blend till smooth. Adjust the water and heat through before serving.

         Garnish with coriander leaves and slivered pistachios. 

          Serve hot as a healthy light meal along with croutons, bread sticks or veg./ non-veg. grilled delicacies. 

Heat butter & oil in a pan. Add onion, ginger, garlic & fresh red chili. Sauté till they turn translucent. 

     Add the carrot, salt to taste & pepper powder. Sauté for 1-2 minutes.

      Add 1 cup water & cinnamon stick. Pressure cook for 2-3 whistles. 

                    Discard the cinnamon stick & allow it to cool down.

          Blend till smooth. Adjust the water & heat through before serving.

                   Garnish with coriander leaves & slivered pistachios. 

Serve hot as a healthy light meal along with croutons, bread sticks or veg./ non-veg. grilled delicacies. 

Veg. Pulao

        Veg. Pulao is a one pot comfort meal with the goodness of some mixed veggies. Just some raita, any side dish (opt) and papad is all that need to enjoy this yummy dish. It is a very easy and a quick recipe when you are in no mood to dish out a full course meal. It is a great satisfying delicacy that can be had for brunch, lunch or as a lunch box meal too. 

          A great substitute for plain steamed rice or jeera rice, it is mildly flavoured with whole garam masala (including mace and nutmeg) along with some homemade garam masala powder and some chopped coriander-mint leaves.

          I have added some chopped nuts and fried onions too, for some crunch. It is purely optional. So do give it a try when you want a simple no-fuss meal and enjoy with your loved ones. 

• 1 cup Basmati rice, soaked for 30 minutes and drained
• 1 & 1/2 cups hot water
• 1 cup mixed veggies, chopped (beans, cauliflower, peas, carrots)
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2-3 green cardamoms 
• 1" cinnamon stick 
• 4-5 cloves
• 1/2 mace
• pinch of nutmeg powder
• salt to taste 
• 1 tsp. garam masala powder
• handful of coriander-mint leaves, chopped
• 1-2 green chilies, slit
• 1 tbsp. chopped almonds & pistachios
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions (opt)

          Heat ghee in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Add the chopped veggies and all the dry spices. Sauté for 2-3 minutes. Add the drained rice and mint-coriander leaves. Continue to stir fry for 2 more minutes.

         Add water and green chilies. Pressure cook for 2 whistles. Switch off the flame and allow it to rest for awhile before opening the lid of the cooker. 

          Garnish with chopped nuts, fried onion and coriander leaves. Serve it hot with raita and some side dish.

Chinese Style Chicken Stir Fry

          This is a very easy, simple and a quick recipe that can be dished out in a jiffy. It is healthy and nutritious as it has the goodness of vegetables and chicken which is a lean meat. Minimum of spices goes into it, yet there is no compromise in the taste and flavour. It is light on the tummy and goes very well either with fried rice, plain steamed rice or noodles. 

• 1 chicken breast, cubed
• 1 capsicum, cubed
• 1 carrot, cubed
• 1 onion, cubed
• 1 tbsp. oil
• 2 pinches of pepper powder
• 2 pinches of garlic powder
• salt to taste
• 1 tsp. corn flour
• 1 tsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Marinate the chicken with a pinch of salt for 10 minutes. Mix the corn flour in 1/4 cup water and keep aside. 

          Heat oil in a pan and stir fry the chicken for 2-3 minutes. Add the veggies, pepper powder and garlic powder. Stir fry for a minute. 

          Add 1 cup water and salt. Bring it to a boil. Cover and simmer for 1-2 minutes. Add the corn flour slurry and stir till the sauce turns slightly thick. 

          Switch off the flame and transfer to a serving dish. Garnish with spring onion and coriander leaves. Serve with hot steamed rice or fried rice.

Carrot Chutney

           Ever made chutney made of carrot? Was wondering what to do with some leftover carrots sitting in the refrigerator. So made this easy, healthy and yummy carrot chutney which can be served with rice or chapattis. 

          It can also be used as a spread on sandwiches / parathas to make a roll. It goes very well with dosa / idli/ uttapam / pesarattu too. This chutney is a very good alternative to our regular coconut chutney. 

• 2-3 carrots, roughly chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 3-4 tbsp. coriander leaves, chopped

          Blend the carrot in a food processor till smooth. Keep aside. Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the garlic and green chilies. Stir fry for few seconds more. Now add the ground carrot, salt, turmeric powder and coriander powder.

          Stir fry on a low flame till it leaves the sides of the pan. Switch off the flame and add the coriander leaves. 

          Mix well and serve as a side dish with hot steamed rice or chapattis. It can also be used as a spread on sandwiches or parathas.