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.

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. 

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. 

Foxtail Millet Cranberry Rice - South Indian style

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET CRANBERRY RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch, dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

         This dish is a spicy and tangy millet recipe using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It is also a perfect picnic meal that can be served with any chips or pickle. It is also a quick dish if you already have some cooked millet sitting in the refrigerator. So check out the step by step pictorial recipe to prepare this wholesome one pot dish. 

          Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, chips, papad or fryums.

          Cranberry, on the other hand, has a lot of healthy benefits. It is a rich source of vitamin E and C. It also prevents urinary problems, is good for the heart, lowers blood pressure, reduces inflammation, improves cholesterol, etc. 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• 1 cup fresh cranberries, rinsed & drained
• 1-2 tbsp. oil
• 1/2tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 dry red chili, broken
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts 
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked millet, cranberry paste, salt to taste and cashew nuts. Mix everything well and sauté for 2 minutes.

          When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

         Heat oil in a pan & temper with mustard seeds and cumin seeds. 

After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked millet, cranberry paste, salt to taste & cashew nuts. Mix everything well & sauté for 2 minutes.

 When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.