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. 

Lemony Cucumber Tofu Soup

 

            Lemony Cucumber Tofu Soup is a simple and a healthy clear soup. It is a soul satisfying soup with some coriander leaves and lemongrass. For more lingering aroma, you can throw in a few kaffir lime leaves into the soup. Simple and easy to dish out this amazing soup, it is light on the tummy. Add some lime juice while serving if you wish for some tang. 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. 

Tomato Shorba / Soup

 

          This is an incredibly simple, comforting and a wholesome Tomato Shorba, where I added few coriander stalks and mint leaves. This combination gives this dish a nice flavor and aroma. Serve along with some croutons, tortilla chips or bread sticks. 

          It is perfect for a winter night. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander / mint leaves for a different flavor. So check out the step by step pictorial recipe to prepare my version of this healthy dish.  

 

               Tomato, as we know, is a rich source of nutrients, minerals, proteins and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. 

               It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. It is also good for babies / kids, during pregnancy and for the elderly too. 

• 5-6 tomatoes, roughly chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• 1 tbsp. oats
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• handful of coriander stalks
• few mint leaves
• 2 cups water 
• 1 tsp. coriander leaves, chopped (to garnish)
• pinch of pepper powder

          Heat oil and butter in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the oats and sauté for a few seconds. Now add the tomatoes and cook till it is nicely mashed.

          Then add the turmeric powder, cumin powder, coriander powder and red chili powder. Mix everything well and sauté for a minute.

          Add the coriander stalks, mint leaves and salt to taste. Give it a stir and stir fry for a few seconds.

         Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool. Then blend into a smooth paste and strain.

          Bring the contents back into the pan and heat through. Add chopped coriander leaves and a pinch of pepper powder. 

          Garnish as desired and serve as a light comfort meal as is or with bread / soup sticks.

          

Heat oil & butter in a pan. Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                   Add the oats & sauté for a few seconds.

              Now add the tomatoes & cook till it is nicely mashed.

Then add the turmeric powder, cumin powder, coriander powder & red chili powder. Mix everything well & sauté for a minute.

Add the coriander stalks, mint leaves & salt to taste. Give it a stir & sauté for a few seconds.

                       Add 2 cups water.

                    Pressure cook for 2-3 whistles. Keep aside to cool. 

                   Then blend into a smooth paste & strain.

                    Bring the contents back into the pan & heat through.

Garnish with chopped coriander leaves & a pinch of pepper powder.

Garnish as desired & serve as a light comfort meal as is or with bread / soup sticks.

Horse Gram Pudding / Kollu Payasam / Kulthi Kheer

                   Check out this yummy and a healthy dessert recipe prepared with Horse Gram lentil. It is a great festive dessert and a party recipe too, apt for special occasions. Adjust the ghee and sweetness according to your preference. 

                   In this recipe, I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy this amazing Pudding / Payasam at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. One can prepare a number of dishes with Horse gram, like idli, dosa, dal fry, uttapam, biryani, rasam to name a few. It can also be sprouted and made into salads and soups.

• 1/4 cup Horse gram, dry roasted and washed well 
• 500 ml. milk
• 1/3 cup jaggery powder
• 1/2 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. ghee
• 1 tsp. chopped nuts & few saffron strands to garnish

         Soak the Horse gram in sufficient water overnight. Rinse well and drain. Pressure cook in 1 cup water for 1 whistle on high flame and 8-10 minutes on a low flame. 

         Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

         In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder and saffron. 

         Simmer on a low flame for 10-15 minutes by stirring at intervals. Now add the chopped nuts and ghee. 

         Continue to simmer till it turns thick or to a desired consistency. Garnish with the chopped nuts and saffron strands and serve at room temperature or chilled. 

Soak the Horse gram in sufficient water overnight. Rinse well & drain. 

Pressure cook in 1 cup water for 1 whistle on high flame and then 8-10 minutes on a low flame. 

Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder & saffron. Simmer on a low flame for 10-15 minutes by stirring at intervals.

                  Now add the chopped nuts .....

and ghee. Continue to simmer till it turns thick or to a desired consistency.

                 Garnish with the chopped nuts & saffron strands.

            Serve at room temperature or chilled.