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.

Minty Green Peas Soup

          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 mint gives a very nice refreshing flavour 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 have used frozen peas)
• 1/4 cup oats, dry roasted
• 1 tbsp. olive oil / butter
• 1" cinnamon stick
• 1-2 bay leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1/4 tsp. pepper powder
• 3 cups water
• handful of cup mint leaves

          Heat oil and temper with the bay leaves and cinnamon. Then add the onion, garlic, ginger and green chilies. Sauté till translucent. 

          Add the peas and all the dry spices. Give it a stir. Then add the oats and mint leaves. Mix everything well.

          Add the water and pressure cook for 2 whistles. Adjust the water depending on the consistency required. 

          Cool and discard the bay leaves and cinnamon. Blend into a puree. Heat through and serve just as it is or with some soup sticks.

                      Heat oil & temper with bay leaves & cinnamon. Add onion, garlic, ginger
                      and green chilies. Sauté till translucent. 

                       Add the peas and all the dry spices. Give it a stir. 

                       Then add the oats and mint leaves. Mix everything well.

                       Add the water.

                      Pressure cook for 2 whistles. Cool & discard bay leaves & cinnamon. 
                      Blend into a puree.

                               Heat through & serve just as it is or with some soup sticks.

Salatet Batata (Potato Salad - Lebanese Style)

          This yummy Lebanese style salad is not only healthy but very easy and simple to dish out. You can serve it as a salad, an appetizer or as a light meal, accompanied with some baked or grilled delicacy. This sumptuous one-pot meal is anytime welcome. So go ahead and give it a try and relish it with your family and loved ones. 

• 1 potato, boiled & cubed
• 1 tomato, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 capsicum, chopped
• 2 stems of spring onion, chopped
• 2-3 tbsp. mint leaves, chopped
• 2-3 tbsp. parsley, chopped (I added coriander leaves)
• pinch of salt
• 1 tbsp. olive oil
• 1 tsp. lemon juice

          In a bowl, combine all the above mentioned ingredients. Transfer to a serving dish and serve as an appetizer, snack or as an accompaniment to some barbecue meat.

Green Coconut Chutney

          Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. Hence the name. 

          You can serve this yummy chutney with any snacks like pakoras, bhajias, vadas or with idli, dosa, upma, etc. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.

• 3 tbsp. fresh grated coconut
• handful of mint leaves
• handful of coriander leaves & stems
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• salt to taste
• 1-2 green chilies
• 2 garlic cloves
• 2 tbsp. roasted chickpea flour

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 dry red chili
• pinch of asafoetida
• dash of lime
• pinch of idli podi (gun powder) to garnish

          Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste. 

          Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.

Missi Roti

          This is a very easy, simple and a traditional breakfast that is very popular in the regions of Punjab and Rajasthan. It is generally prepared with besan (gram flour), whole wheat flour, chopped onion, green chiles and other dry spices. Greens may be added for additional flavour. I added some dried mint leaves. Fresh leaves may be substituted according to individual preference. 

          Very yummy and equally nutritious, they are ideal to be had anytime of the day, accompanied with any side dish, raita, pickles, plain yoghurt or butter. They also serves as a tea-time snack and a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 1 cup besan
• 1/2 cup whole wheat flour
• salt to taste
• 1 tsp. oil
• 1/2 tsp. ajwain (carom seeds)
• 1/4 tsp. turmeric powder
• 1 tbsp. crushed dried mint leaves (opt)
• 1 onion, chopped
• 1-2 green chilies, chopped
• oil to shallow fry
• any side dish to serve

          In a bowl, mix all the above mentioned ingredients (except oil to fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15-20 minutes.

          Divide into 4-5 equal portions. Roll out each ball of dough into a disc, like the shape of a chapati by dusting some flour. Use up all the remaining dough too.

          Heat a tawa / griddle and shallow fry them one at a time by drizzling some oil. Transfer to a serving plate and relish them hot with any side dish, raita, plain yoghurt, pickles or butter.

                                 Mix all ingredients (except oil to fry). 

                Add water & knead into a dough. Cover & keep aside for 15-20 minutes.

                  Divide into 4-5 equal portions. Roll out each ball of dough into a disc by
                  dusting some flour. Use up all the remaining dough too.

                                 Heat a tawa & shallow fry them by drizzling some oil. 

                                Relish them hot with any side dish.

Minty Oats Idli

          Do try this healthy version of idli with oats. Laden with fibre, they are a perfect nutritious breakfast menu. It helps in lowering cholesterol levels, thus very beneficial for the elderly. I have added some chopped mint and fried onions to make them more appetizing and appealing. You can go ahead and add any grated veggie of your choice. So check out the step by step pictorial recipe to prepare it.

• 2 cups oats, dry roasted & powdered
• 1 cup semolina
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. split urad dal (black gram)
• 1/4 tsp. asafoetida
• 3-4 green chilies, chopped
• salt to taste
• 1 tsp. red chili flakes
• handful of mint leaves, chopped
• 2 tbsp. fried onions
• buttermilk as required
• oil to grease the idli moulds
• 1 tsp. eno fruit salt
• coconut chutney and sambar to serve

         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, green chilies and asafoetida. Sauté for a few seconds.

        Add the semolina and fry on a medium flame for a minute or till you get a nice aroma coming through. Keep aside to cool down.

         Add the fried semolina to the powdered oats. To it add the fried onions, chopped mint leaves, salt to taste and red chili flakes. Combine everything well.

          Add required quantity of buttermilk to make a batter of pouring consistency. Keep aside for 15 minutes. Just before steaming, add the eno fruit salt and some more water if needed and mix well.

          Ladle the batter into greased idli moulds and steam for 12-15 minutes. When cool enough to handle, demould them and serve them with coconut chutney and sambar.


          

                                The roasted & powdered Oats.

                    Heat oil & temper with mustard seeds. Add urad dal, green chilies &
                    asafoetida. Sauté for a few seconds.

                  Add semolina & fry on medium flame for a minute or till you get a nice
                   aroma coming through. Keep aside to cool down.

                      Add fried semolina to the powdered oats. Add fried onions, chopped 
                      mint leaves, salt to taste & red chili flakes. Mix well.

                   Add buttermilk to make a batter. Add eno & some more water if needed 
                   & mix well.

                 Ladle the batter into greased idli moulds & steam for 12-15 minutes. When 
                 cool, demould them.

                                Serve them with coconut chutney & sambar.