French Onion Soup with Rosemary Flavor

 

            French Onion Soup, a very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some croutons. or bread sticks. It can also be had in a pureed form, garnished with grated cheese. So check out the step by step pictorial recipe to prepare this comfort dish.

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 sprig rosemary
• salt and pepper to taste
• 1 & 1/2 cups water
• 2-3 tbsp. cheese, grated
• Few croutons

          Heat butter and olive oil in a pan and sauté the garlic till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. 

          Add the water, rosemary, salt and pepper to taste. Pressure cook for 3-4 whistles and let it come to room temperature.

          Discard the rosemary sprig and ladle into individual bowls. Top it up with the croutons and grated cheese. 

          Microwave  for a few seconds or till the cheese melts and enjoy. 

                    Heat butter & olive oil in a pan.

                 Add the garlic and sauté till it changes color.

                       Now add the onion...

                     Continue to stir fry till golden brown in color. 

                    Add the water, rosemary, salt & pepper to taste. 

Pressure cook for 3-4 whistles & let it come to room temperature. Discard the rosemary sprig. 

          Ladle into individual bowls & top it up with the croutons...

                        and grated cheese. 

      Microwave  for a few seconds or till the cheese melts & enjoy. 

Masoor Dal & Palak Soup (Red Lentil & Spinach Soup)

             Masoor Dal & palak Soup is a very light and a refreshing soup prepared with spinach along with tender stems and some soaked red lentils. This combination of masoor dal (red lentil) and spinach in a soup form is not only healthy and nutritious but also yummy and delicious. Loaded with iron, fibre and proteins, it is good for us and is also a one bowl of a light meal, especially at dinner time.

               The spinach stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. This soup is especially good as a diet for the elderly & sick people. So it is ideal to add this healthy soup in your daily menu. 

               It also goes best as a one-pot meal with some garlic bread, bread sticks, bread croutons or some grilled meat. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• handful of spinach, washed, drained & chopped
• 1 tbsp. butter
• 2-3 bay leaves
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• salt to taste
• 1/4 tsp. pepper powder or to taste
• pinch of  turmeric powder
• 1/4 tsp. garam masala powder
• 2-3 cups water 
• beaten yoghurt, coriander leaves, fried onion & red chili flakes to garnish

          Heat butter in a cooker and temper with the bay leaves and the cinnamon. Sauté for a few seconds. 

          Then add the garlic and onions. Sauté till they turn translucent.

          Add the soaked masoor dal, spinach, salt, turmeric powder, pepper powder, garam masala powder and water. Pressure cook for 2-3 whistles.

          When cool, discard the bay leaves and the cinnamon and blend into a puree. 

          Just before serving, heat through and serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Heat butter in a cooker & temper with bay leaves & cinnamon. Sauté for a few seconds. 

       Then add the garlic & onions. Sauté till they turn translucent.

                      Add the soaked masoor dal, 

spinach, salt, turmeric powder, pepper powder, garam masala powder 

                        and water. 

Pressure cook for 2-3 whistles. When cool, discard the bay leaves & the cinnamon & blend into a puree. 

Just before serving, heat through & serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Minestrone Soup - Italian style

 

             This is a delicious and a nutritious Italian soup which has all the goodness of vegetables and greens. It serves as a one-pot meal and is very healthy and wholesome at the same time. So check out the step by step pictorial recipe to prepare this sumptuous and comforting dish.

            Apart from the veggies I have used, mushrooms and broccoli too, can be added to the soup to make it more nutritious. In short, any veggies you can lay your hands on can be made use of. Boiled and shredded chicken / mutton pieces or sautéed prawns can be added for a non-veg. version. 

• 2 tbsp. olive oil
• 2 bay leaves
• 1 tbsp. garlic cloves, chopped
• 1 onion, diced
• 1/3 cup French beans, diced
• 1 stalk celery, diced
• 1/3 cup zucchini, diced
• 1/3 cup carrot, diced
• 1 small potato, diced
• 1/3 cup green peas
• 2-3 tomatoes
• 1-2 tbsp. tomato paste
• 3-4 cups stock (vegetable / chicken)
• 1/2 cup boiled kidney beans (rajma)
• 1/2 cup boiled white chickpeas (kabuli chana)
• 1/2 cup boiled al dente macaroni paste
• handful of spinach, chopped
• 2-3 tbsp. parsley, chopped
• salt & pepper to taste
• 1 tsp. dried mixed herbs 
• 1-2 tbsp. grated cheese

           Blanch the tomatoes in hot water for 4-5 minutes. Discard the skin and chop them. 

          Heat oil in a pan and sauté the bay leaves, garlic and onion till translucent. 

          Then add the diced veggies and sauté for 2-3 minutes. 

          Now add the stock and simmer for 2 minutes.  

          Then add the tomatoes and tomato paste. Simmer on a low to medium till the veggies are soft.

         Then add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.

          Simmer for 1-2 minutes and switch off the flame. Ladle into soup bowls and serve, garnished with grated cheese.

          Heat oil in a pan & sauté the bay leaves, garlic & onion till 

          translucent. 

                  Add the diced veggies & sauté for 2-3 minutes. 

                  Now add the stock & simmer for 2 minutes.  

Add the tomatoes & tomato paste. Simmer till the veggies are soft.

Add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt & pepper. Simmer for 1-2 minutes & switch off the flame. 

      Ladle into soup bowls & serve, garnished with grated cheese.

Green Peas Soup (Matar Shorba)

 

           This 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. The presence of some coriander and mint leaves gives a very nice refreshing flavor to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen peas)
• handful of coriander leaves & mint leaves, chopped
• 1 tsp. oil 
• 1 tbsp. butter
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 2-3 cups water
• 2-3 tbsp. yoghurt 

           Heat olive oil and butter in a pan. Add the onion, garlic and green chilies. Sauté till translucent. 

              Add the peas and cinnamon. Stir fry for a minute.

              Then add the coriander-mint leaves, salt to taste, pepper powder and roasted cumin water. Mix everything well.

            Add water and cook, covered for 4-5 minutes. (Adjust the water depending on the consistency required). 

              Set aside to cool. Then discard the cinnamon. Blend into a puree. Heat through and add yoghurt. 

              Give it a stir and serve, garnished with pepper powder and coriander leaves Enjoy as it is or with some soup sticks.

                      Heat olive oil & butter. Add onion, garlic & green chilies. Sauté till translucent. 

                                  Add the peas and cinnamon. Stir fry for a minute.

                   Add coriander-mint leaves, salt, pepper powder & roasted cumin water.

                   Mix everything well.

                        Add water & cook, covered for 4-5 minutes. Set aside to cool. Then 

                        discard the cinnamon. Blend into a puree. 

                                  Heat through and add yoghurt. Give it a stir.

                                Serve, garnished with pepper powder and coriander leaves.

                        Enjoy as it is or with some soup sticks.

Jowar Noodles (with South Indian Flavour)

 

             Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

             So check out my version of a healthy Jowar Noodles made with mixed veggies. It is a diabetic friendly recipe and can be enjoyed guilt free. I added some sambar powder for a spicy South Indian flavor. So dish out this colorful stir fry in a new avatar and enjoy. 

• 1 packet Jowar bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum)
• 2 tbsp. oil 
• 2-3 dry red chilies
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 1 tsp. ginger, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• salt to taste
• 1 tbsp. sambar powder
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tbsp. lime juice

 

          Heat oil in a wok / pan and temper with mustard seeds and dry red chilies. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, green chilies, curry leaves and stir fry till translucent. 

          Add the mixed veggies and continue to sauté till the veggies are fork tender. 

          Add the boiled noodles, roasted peanuts, salt to taste and sambar powder. Mix well and sauté for 2 minutes. 

          When done, add lime juice and serve, garnished with coriander leaves.