This is a very healthy and a refreshing one-pot meal. It is good for the tummy and has a very soothing and a cooling effect. It can be enjoyed as it is or with some bread sticks / croutons and a dash of lime for a light comfort meal. A hot bowl of this yummy soup is just perfect to warm you up on a cold wintry night. So check out the step by step pictorial recipe to prepare it.
Raw papaya is very healthy as it contains vitamins, enzymes, essential nutrients and minerals. It beats diabetes, aids in weight loss, improves digestion and helps beat constipation.
I have also added some coriander roots for a lingering aroma. It is packed with iron, improves digestion and lowers blood sugar. It also has anti fungal properties and is good for the skin.
So this rare combination of raw papaya and coriander roots in a soup form is just perfect for a healthy light meal.
- 1 cup raw papaya, chopped
- 1 cup coriander roots
- 1 tbsp. olive oil
- 1 bay leaf
- 1" cinnamon stick
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1-2 green chilies
- 2 cups stock / water
- salt to taste
- 1/4 tsp. pepper powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. cinnamon powder
- 1 tbsp. coriander leaves, chopped
- pinch of red chili flakes
- dash of lime
Heat oil and temper with bay leaves and cinnamon. Add the onion, garlic and green chilies. Sauté till it is translucent.
Add the raw papaya and coriander roots. Sauté for 2-3 minutes. Add all the dry spices and give it a stir.
Add 2 cups water / stock and pressure cook for 3-4 whistles. When cool, discard the bay leaves and cinnamon.
Blend to a smooth puree. Heat through and garnish with coriander leaves and red chili flakes.
Enjoy with bread sticks / croutons and a dash of lime for a light comfort meal.
Heat oil & temper with bay leaves & cinnamon.
Add onion, garlic & green chilies. Sauté till light brown.
Add raw papaya & coriander roots. Sauté for 2-3 minutes.
Add all the dry spices and give it a stir.
A
dd 2 cups water / stock & pressure cook for 3-4 whistles. When cool, discard
bay leaves & cinnamon stick. Blend to a smooth puree.
Garnish with coriander leaves & red chili flakes. Enjoy with bread sticks /
croutons and a dash of lime for a light comfort meal.
Ginger relieves nausea and loss of appetite. So consuming it in small amount is beneficial for our health. It is especially good when taken after meal in its candied form to help in digestion. So elderly people can benefit from it. So here is my version of a simple ginger chutney where I added some cashews and coriander stems too.
Chutney is a must on an Indian platter and is served as an accompaniment to our food to make them more tasty and yummy. It goes especially well with any South Indian breakfast and is also a great substitute to the coconut chutney that is usually served. So do give it a try and enjoy with your favourite breakfast.
- 2" ginger, chopped
- 1-2 garlic cloves
- 1 small onion, chopped
- 1-2 green chilies
- handful of coriander stems
- 1/2 cup fried cashews
- 1 tsp. lime juice
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1 dry red chili, broken
- 1 tsp. urad dal (split black gram)
- coriander leaves to garnish
Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and mix well.
Heat remaining oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and urad dal.
Saute for a few seconds and switch off the flame. Pour this tempering over the prepared chutney and add lime juice. Serve, garnished with coriander leaves.
Broccoli is considered healthy with the goodness of fibre, iron, vitamins and calcium to name a few. So here is a simple side dish, where I added the usually discarded coriander stems too. It gives a wonderful flavour to the dish and is prepared dry to be served as a side dish with either rice or chapatis.
- 1 medium size broccoli, cut into florets
- 1 onion, sliced
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 fresh red chilies, sliced
- 2 tbsp. oil
- 1/2 tsp. kalonji / cumin seeds
- 1/2 cup coriander stems, finely chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. pepper powder
- 2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with kalonji followed by the chopped coriander stems. Stir fry for a few seconds and then add the broccoli.
Sauté for 2 minutes on low flame. Then add the onion, ginger, garlic, chilies and all the powdered spices.
Cover and cook. Keep stirring at intervals till the broccoli turns soft, but should remain al dente. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.
This is similar to Methi Thepla, a very popular Gujarati snack. Here I experimented with spring onion and coriander roots. They turned out absolutely delicious. They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. A light breakfast item, it can be had with pickles, butter or yoghurt.
- 1 cup atta (whole wheat flour)
- 1/4 cup besan (chickpea flour)
- 1 cup spring onion, finely chopped
- 1/4 cup coriander stem, finely chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1 tsp. ginger-green chilies paste
- pinch of asafoetida (hing)
- 2 tbsp. oil
- 1/2 tsp. cumin powder
- 1/4 tsp. baking soda
- olive oil to shallow fry
Combine all the ingredients, except oil to fry. Knead into a dough with the help of water. Leave aside for 15 minutes.
Divide the dough into equal portions. Roll out each portion into a circle and keep aside. Roll out the rest of the dough in the same way.
Heat a tawa / griddle. Roast one thepla at a time for few seconds. Then flip over and smear with a little oil. Flip over again and smear the other side too with oil.
Fry till light golden brown in color. Roast the rest of the theplas in the same manner. Serve, hot, with pickles or yoghurt.
