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 flavor. 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 fiber. 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.

                          

Garlic Naan with Coriander Stalks & Sesame Seeds (Indian Bread)

          Yummy Garlic Naan brushed with some butter goes very well with any side dish. I also added some coriander stalks and sesame seeds to add more flavour. These can very easily be made on a tawa and gives complete satisfaction in having them hot right in the comfort of your home.

          You can also try out adding coriander leaves, kalonji, cumin seeds, ajwain (carom seeds), mint leaves, etc. every other day. In this recipe I have combined atta (whole wheat flour) and maida (plain flour). Either of them can be used as per choice. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Atta (whole wheat flour)
• 1/2  cup maida (plain flour)
• 2 tbsp. yoghurt
• 1 tbsp. oil + 1 tsp. oil
• salt to taste
• 1/2 - 1 tsp. sugar
• 1 tbsp. instant yeast
• 2 tbsp. garlic, finely chopped
• 2-3 tbsp. coriander stalks, finely chopped
• 2 tbsp. sesame seeds
• butter as required

          In a bowl, add 1/4 cup warm water, sugar and the yeast and leave aside for 10-15 minutes. By then it will swell up.

          (Instant yeast are not required to be soaked, but still I prefer to do it for best results)

          Mix together atta, maida, salt to taste and yoghurt till it resembles bread crumbs. Add the yeast mix and 1 tbsp. oil. knead into a soft dough for around 10 minutes.

          Add a tsp. oil and continue to knead till it is well incorporated into the dough. Leave aside to rest for 1-1 & 1/2 hours. Knead again for 2-3 minutes and divide into equal portion. (I made four naans out of it).

          Roll each portion into oblong shape and sprinkle some chopped garlic, coriander stalks and sesame seeds. Press gently with the rolling pin so that the ingredients sticks to the dough.

          Heat a tawa / griddle hot enough and place the rolled out dough, the garlic side on to the tawa. Reduce the flame and cook for a minute.

          Flip it over and cook the other side too for another minute. Brush the surface with some butter and flip over.

          Brush this side too with more butter and cook till well browned on both sides. Serve them hot with some side dish.

                                Soak yeast & sugar in 1/4 cup warm water for 10 minutes.

                                  It will swell up.....

                                  In a bowl, take atta, maida, salt to taste & yoghurt.

                                 Mix well. It will resemble like bread crumbs.

                                  Add the yeast mix and oil.

                                  Knead into a dough for 10 min. Add 1 tsp. oil.

                                 Continue to knead. Cover & keep aside for 1-2 hours.

                                 Garlic, coriander stalk and sesame seeds.

                     Sprinkle garlic, coriander stalk & sesame seeds over the rolled out dough.

                                Cook the garlic side first on a hot tawa for a minute.

                                 Flip it over & cook other side too, for another minute.

                                 Apply butter & cook both sides till well browned.

                                 Serve them hot with any side dish.

Mint Coriander Chutney

       
          Chutneys gives a complete meaning to any snacks without which it is incomplete. So here is a simple and an easy Mint Coriander Chutney that I always use as a dip to be had with some veggie crudités. It can be used as a spread on sandwiches or can be added to chaats and chips which gives a tangy punch to any dish. The absence of which makes any snack item bland.

• 2 cups mint leaves, washed & drained
• 1 cup coriander leaves, washed & drained
• 2-3 garlic cloves
• 1" ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. amchur / lemon juice / chat masala 
• 1 tbsp. yoghurt
• 1/2 tsp. roasted cumin powder

          Grind all the above mentioned ingredients to a smooth paste by adding very little water. 

          Serve as an accompaniment with any snacks, as a spread on sandwiches or as a dip with some veggie crudités.

                     Grind all ingredients to a smooth paste by adding very little water. 

                               Serve with any snacks, as a spread on sandwiches or as a dip.

Tomato Soup With Coriander Stems & Mint Leaves

       
            A refreshing tomato soup with the discarded stems of coriander leaves and some mint leaves. The stems contains more nutrients and essential oils. Hence, the combination of both mint leaves and coriander stems gives this soup a lot of flavour and aroma. Very light on the tummy, if had with some bread sticks or croutons is a perfect dinner meal.

• 3 tomatoes, chopped
• 3 cups water
• 1 tsp. garlic, chopped
• 1 cup coriander stems, chopped & loosely packed
• handful of mint leaves
• salt and pepper to taste
• 1 tbsp. olive oil
• 1 tbsp. lime juice or to taste

          Heat oil in a pan and saute the garlic till it changes colour. Switch off the flame. Add rest of the ingredients and pressure cook for 3 whistles.

          Keep aside to cool. Then blend to a puree and strain. Heat through and add lime juice. Serve hot, preferably with bread sticks.

Veg. Coriander Lemon Soup with Paneer and Lemongrass

       
           This is a very refreshing, soothing and a tangy soup to wind up your day. Have it as a light dinner along with some croutons, breadsticks or any grilled stuff. It is both a healthy and a wholesome option. 

            You have the goodness of vitamin C, the flavors of the coriander leaves and the nutritional benefits of the stems, a wide variety of veggies and paneer. Lemongrass is also added to enhance the fragrance of the soup. So check out the step by step pictorial recipe to prepare this soul satisfying soup. 

• 1 cup mixed veggies (beans, carrot, capsicum, cauliflower), finely chopped
• 1 cup coriander leaves & stems, finely chopped separately
• 1 tsp. oil
• 1 tsp. butter
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 cup paneer, chopped in small pieces
• 1 tsp. salt or to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 3 cups water / stock
• 2 stalks of lemongrass (white portion), slightly smashed
• 1 tbsp. corn flour mixed with 1/3 cup water
• 2 tbsp. lemon juice or to taste
• 1 tbsp. chopped coriander leaves to garnish

          Heat oil and butter in a pan. Sauté the onion, garlic, ginger and green chilies till they turn translucent.

         Now add all the chopped veggies and coriander stems. Stir fry for 1-2 minutes. 

         Add salt, pepper, roasted cumin powder and roasted coriander powder. Give it a nice mix.

        Now add 3 cups water / stock and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender. 

         Add the paneer cubes and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency. 

         When done, add chopped coriander leaves and lemon juice. Give it a stir and serve as it is or along with breadsticks, croutons or grilled meat / veggies for a satisfying meal. 

Heat oil & butter in a pan. Sauté the onion, garlic, ginger & green chilies till they turn translucent.

Now add all the chopped veggies & coriander stems. Stir fry for 1-2 minutes. 

Add salt, pepper powder, roasted cumin powder & roasted coriander powder. Give it a nice mix.

                   Now add 3 cups water / stock

and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender. 

                  Add the paneer cubes 

and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency. 

When done, add chopped coriander leaves and lemon juice. Give it a stir,

Serve as it is or along with bread sticks, croutons, grilled meat / veggies for a satisfying meal. 

Coriander Stalks & Spinach Stalks Soup

          This is a very light and a refreshing soup with the leftover stalks as they contain a lot of nutrients and then keeps your wastage to a minimum. It gives out a very distinctive flavour, so try adding this versatile soup to your daily menu. It is especially good for the diet given to the elderly people. For some texture and consistency, I added oats and masoor dal for some proteins and fibre.

• 1/2 cup coriander stalk, chopped
• 1/2 cup spinach stalk (only the tender ones), chopped
• 1 tbsp. olive oil
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1 bay leaf
• 2 & 1/2 cups vegetable / chicken stock
• 1 tbsp. masoor dal, soaked for 15 minutes
• 1 tbsp. oats
• salt and pepper to taste
• 2 tsp. lime juice

          Heat oil and sauté the bay leaf . Then add the onions and garlic and fry till light brown. Then add the stock, both the coriander & spinach stalks, masoor dal, oats, salt and pepper and 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.