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. 

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. 

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.

Spinach, Coriander & Red Lentil Soup

 

          This is a very light and a refreshing soup prepared with spinach and tender stems, coriander leaves with stems and some soaked red lentil. The stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. It also goes best as a light one-pot meal with some bread sticks or some grilled meat. So check out a step by step pictorial recipe to prepare it.

          This soup is especially good as a diet for the elderly & sick people. For some texture and consistency, I added some red lentils as it contains protein and fiber. So it is ideal to add this yummy and healthy soup in your daily menu.

• 1 cup coriander leaves & stems, roughly chopped
• 1 cup spinach with stems (only the tender ones), roughly chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1 onion, sliced
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1 stock cube
• 1/2 tsp. roasted cumin powder
• salt to taste (opt)
• 1/4 tsp. pepper powder
• 1 tbsp. masoor dal (red lentil) soaked for 15 minutes
• 2 cups water
• 1 tsp. lime juice

          Heat oil and sauté the bay leaf . Then add the onion, green chilies and garlic. Sauté till light brown. 

          Then add the spinach and  coriander leaves. Sauté for a few seconds. Now add the stock cube, roasted cumin powder, pepper powder, salt (opt), the soaked lentil and water. 

          Pressure cook for 3-4 whistles. When cool, discard the bay leaf. Blend into a puree and heat through. Serve with a dash of lime juice.

                                  Heat oil and sauté the bay leaf . 

                                 Add the onion, green chilies & garlic. Sauté till light brown.

                               Add the spinach & coriander leaves. Sauté for a few seconds.

                       Add the stock cube, roasted cumin powder, pepper powder, salt (opt), 

                                  the soaked lentil 

                        and water. Pressure cook for 3-4 whistles. When cool, discard the bay

                        leaf. Blend into a puree and heat through. 

                                 Serve with a dash of lime juice.