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. 

Lemon Coriander Soup

 

          Lemon Coriander Soup is a simple and a healthy clear soup. It is a soul satisfying tangy soup with some coriander leaves and lime juice. For some lingering aroma, you can throw in few kaffir lime leaves or lemon grass into the soup. I prepared a basic lemon coriander soup. However, you can add many more veggies of your choice to give it a healthy touch. So it is a complete and a wholesome light meal in itself. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 tbsp. ginger, finely chopped
• 1 tbsp. garlic, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp. coriander roots, finely chopped
• 1 tbsp. oil
• 2 cups water
• salt to taste
• 14 tsp. pepper powder
• 1 tbsp. corn flour 
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Make a slurry of the corn flour and 1/3 cup water. Keep aside.

         Heat oil in a pan. Add the ginger, garlic, green chilies and coriander roots. Sauté till they turn slightly brown in color. 

         Now add the water, salt and pepper powder. Simmer on a low flame for 4-5 minutes. 

          Add the slurry and keep stirring till the soup turns slightly thick. 

         Switch off the flame. Add the chopped coriander and lime juice. Give it a stir.

         Serve in individual bowls for a comforting and a satisfying meal experience. 

Heat oil in a pan. Add the ginger, garlic, green chilies & coriander roots. Sauté till they turn slightly brown in color. 

Now add the water, salt & pepper powder. Simmer on a low flame for 4-5 minutes. 

                      Add the slurry.

                      Keep stirring till the soup turns slightly thick. 

Switch off the flame. Add the chopped coriander & lime juice. Give it a stir.

     Serve in individual bowls for a comforting & a satisfying meal experience. 

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.

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.