SWEET CORN SOUP

Ingredients:

Large corn cobs ( bhutta) 6

Water 6 cups

Cornflour 2 tbsp.

Sugar 1-1/2 tbsp.

Soya sauce 1 tsp.

Chilli sauce 1 tsp.

Vinegar 1 tsp.

Salt to taste  

   

Method:

Pressure cook the corn kernels till tender.

Keep about 1/4 cup cooked corn kernels aside for later use.

Grind rest of the corn kernels and cook it in a pan on medium heat. 

Mix cornflour in 4 tbsp. water and add .

After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.

Add sugar, salt, soya sauce, chilli sauce, vinegar.

Read More

CARROT AND CORIANDER SOUP

Ingredients: 

1.2 litres Vegetable Stock

1 Onion (sliced)

450g/1lb Carrots (sliced)

1 tsp Coriander (ground)

1 large bunch Fresh Coriander (roughly chopped)

1 tbsp Vegetable Oil

Black Pepper (freshly ground)

Salt (as per taste)

How to make Carrot And Coriander Soup:

Take oil in a large saucepan and put onions and carrots in it, when it becomes hot. 

Cook the ingredients for 3- 4 minutes, until they start to soften. 

Now, add ground coriander and mix it well. Cook it for a minute. 

Add vegetable stock to the pan and bring the ingredients to boil. 

Turn the gas knob on simmer, add salt and black pepper, and cook it for 20- 25 minutes. 

When the soup is done, cool it down, mash it using a hand blender and bring it to boil again. 

Add freshly chopped coriander leaves to it and serve hot.

Read More

CABBAGE SOUP

Ingredients: 

1 Head cabbage, shredded or chopped

16-28 Ounces canned tomatoes, chopped

4 Stalks celery

6 Carrots, sliced

2 Big onions, chopped

1/2 Pound green beans, sliced on diagonal

2 Green peppers

Any fresh herb of choice, chopped

Black pepper to taste

1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

How to make Cabbage Soup:

Place all the vegetables in a big pot and cover it with water, bring it to a boil. 

Stir in the soup mix and boil gently for about 10 minutes. 

Cover it and decrease the heat and simmer till all the vegetables are soft. 

Add the black pepper and chopped herbs to it, saving some for garnish.

Read More

BLACK BEAN SWEET POTATO CHILI SOUP

Ingredients: 

1/2 cup Onion (diced)

1 Sweet Potato (peeled & diced small)

3 Tomatoes (peeled & diced)

8 cups Vegetable Broth

2 cups Black Beans (pre-cooked)

2 Avocados (peeled & diced)

1 cup Corn (fresh or frozen)

2 tbsp Miso (any color)

1 tbsp Chili Powder

1 tbsp Cumin Powder

1 cup Cilantro Leaf (finely chopped)

Cayenne Pepper to taste

Salt to taste

Pepper to taste

How to make Black Bean Sweet Potato Chili:

Put everything except avocados, cilantro and the last three ingredients in a stock pot and bring to boil. 

After that simmer it and heat it in low flame for 30 minutes. Add salt and pepper. 

Serve with avocados and cilantro leaves. Add more pepper and salt if necessary.

Read More

BEETROOT SOUP

Ingredients: 

5-6 Raw Beetroots

2 medium Onions (sliced)

2 Large Potatoes (optional)

1 liter Vegetable Stock

1 lemon

150 ml Natural Yoghurt

Salt & pepper to taste

How to make Beetroot Soup:

Scrub the beetroot and finely grate it. 

Scrub and chop the potatoes (if using) into 1cm cubes. 

Cook the beetroot, onions, potatoes and stock in a large pan at low heat for about 1/2 hour, or until all the vegetables are soft. 

Now strain the soup, discarding the vegetables. 

Add lemon juice and stir well. 

Mix in the yoghurt and season with salt & pepper to taste. 

Serve chilled. 

Read More

SWEET CORN VEGETABLE SOUP

Ingredients:
150gms Sweet Corn(Cream-style tinned)
1/2 medium sized Carrot
1/4 medium sized Cauliflower
1/4 medium sized Cabbage
4 - 5 French Beans
2 tbsp Cornstarch
41/2 cups Vegetable stock
Salt to taste
1/4 tsp White Pepper powder
1/2 tbsp Sugar

Method:
Peel, wash and finely chop all the vegetables. Heat one and half cups of water and boil all the vegetables till half cooked.

Drain and keep aside. Dissolve cornstarch in a quarter cup of water and keep aside.

In a saucepan, add the vegetable stock and bring to a boil. Mix in the sweet corn and continue cooking till uniformly mixed.

Add Salt, White Pepper powder and Sugar. Gradually stir in the dissolved Cornstarch into the soup, stirring continuously. After it comes to a boil cook for one more minute.

Now add the boiled vegetables and give a final boil and remove. Serve piping hot.

Read More

SKIN GLOW SOUP

Ingredients

2 cups roughly chopped cucumber

3 to 4 tablespoons mint leaves

2½ cups thick fresh curds (dahi)

salt to taste

Method

Blend all the ingredients in a blender.

Add a little cold water if the mixture is too thick.

Refrigerate and serve chilled.

Read More

SPINACH AND BABY CORN SOUP

Recipe by : Tarala Dalal

Ingredients

4 cups vegetable stock

1 cup spinach (palak), chopped

½ cup baby corn, sliced

1 tbsp cornflour

½ cup onions, chopped

1½ tsp low fat butter

salt and pepper to taste

 

Method

Dissolve the cornflour in a little stock and keep aside.

Melt the butter in a pan. Add the onions and fry gently for 1 minute until soft, taking care that they do not discolor.

Add the baby corn and stir gently for 2 minutes.

Add the spinach and stir for another 2 minutes.    

Add in the stock and the cornflour mixture and bring to a boil while stirring throughout. Simmer for 5 minutes. Keep aside till it cools to room temperature.        

Blend the mixture in a blender to a smooth purée.           

Pour the purée back into the pan and bring it to a boil.     

Add the salt and pepper.

Serve hot.

Read More

SPICY BEAN AND TOMATO SOUP

Ingredients

1 cup cooked rajma (kidney beans)

½ cup chopped onions

1 teaspoon chopped garlic

4 cups chopped tomatoes

¼ teaspoon chilli powder

1 tablespoon chopped basil

½ teaspoon oregano

½ teaspoon sugar

1 tablespoon oil

salt and pepper to taste

For the garnish

4 sprigs of basil

Method

Heat the oil, add the onions and garlic and cook till the onions are translucent.

Add the tomatoes and chilli powder and cook for few minutes.

Add 3 cups water and simmer till the tomatoes are cooked.

Blend the mixture in a liquidiser. Strain.

Add the rajma, basil, sugar, oregano, salt and pepper.

Serve hot garnished with sprigs of basil.

Read More

FRUITS AND VEG RAITA

Ingredients

Pineapple, cubed 4 slices
Apple, cubed 1 medium
Pear, cubed 1 medium
Tomato, cubed deseeded1 large
Cucumber, cubed deseeded1 medium
Onion , chopped 1 medium
Fresh mint leaves, chopped 15
Yogurt, roasted 1 cup
Cumin seeds, roasted and powdered1 teaspoon
Salt to taste
Black peppercorns, crushed freshly1/4 teaspoon
Fresh cream 1/2 cup
Red chilli powder 1/2 teaspoon


Method
Add the roasted cumin powder to the yogurt in a bowl. Add salt, freshly crushed peppercorns and fresh cream and whisk. Add all the chopped fruits and vegetables and mint leaves and mix well. Serve sprinkled with red chilli powder. 

Read More

BHINDI (LADY FINGER) RAITA

Ingredients

Ladyfingers (bhindi) 100 grams
Oil to deep fry
Yogurt 4 cups
Salt to taste
Red chilli powder a pinch
Cumin powder a pinch





METHOD
Wash, dry and slice the ladyfingers diagonally into two millimetre thick piecesHeat oil and deep fry till crisp and golden.
Drain onto an absorbent paper so that excess oil is absorbed. Whisk together yogurt, salt, red chilli powder and cumin powder.
Chill till the time of service. Just before serving add the fried bhindis to the chilled curd but do not mix. 

Read More

BEETROOT RAITA

Ingredients

Beetroots 2 medium
Yogurt 3 cups
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh mint leaves for garnish


METHOD
Boil beetroot. Peel, cool and cut into small pieces. Set aside.Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve

Recipe Tip :
The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.

Read More

MOONG SALAD

Recipe by : India Food Forever

Ingredients:
1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)

Preparation:
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.
Note: Other sprouted lentils can also be used in place of moong

Read More

CORN AND POMEGRANATE SALAD

Recipe by : Hema Raghavendra

Ingredients:
Sweet Corn – 1 cup
Pomegranate seeds – 1 cup
Grated coconut – 1/4 cup
Chopped Coriander Leaves / Cilantro – 1/4 cup
Chopped Green Chilly – 1
Salt
Lemon Juice (optional) – 1/2 tsp




How to Prepare:
The preparation is straightforward. In a bowl, mix sweet corn, pomegranate, coriander leaves, chopped green chilly, grated coconut, salt and lemon juice (if needed).
This easy-to-prepare salad tastes great is good for health.

Read More

CARROT SALAD

Recipe by: Hema Raghavendra

Ingredients:
Grated Carrot – 2 cups
Moong Dal / Mung Bean – 1/4 cup
Chopped Coriander Leaves / Cilantro
Chopped Green Chilly – 2
Lemon Juice – 1/2 tsp
Salt – 1/2 tsp
Oggarane / Tampering Ingredients:
Coconut/Sunflower Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dal / White Lenthils – 1/2 tsp
Red Chilly – 1
Curry Leaves – 5

How to Prepare:
Soak moong dal in water for an hour until it turns soft. Pour out the water and have the dal transferred to a vessel. Add grated Carrot, Lemon Juice, chopped Green Chillies, Coriander leaves and Salt and hand mix the combination.
Oggarane or Frying in Kadai:
Heat sunflower or coconut oil in frying pan. Add mustard seeds.
When mustard stops spluttering add urad dal, red chilli and curry leaves.
Fry well till the urad dal turns golden brown.
Add Oggarane to the salad combination prepared above. Mix well with spoon or hand.
This health-giving dish can be had with Chapati or on its own like any salad.

Note: You can also add grated coconut to the above combination

Read More

BENGAL GRAM AND CUCUMBER SALAD

Recipe by :  Hema Raghavendra

Ingredients:
Bengal Gram or Kadale Bele – 1/2 cup
Cucumber – 1 small
Chopped Green Chillies – 1
Chopped Coriander leaves / Cilantro
Salt
Lemon Juice – 1 tsp

Tampering Ingredients:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Urad dal  / White Lenthils – 1/4 tsp
Curry leaves
Red Chilly – 1

How to Prepare:
Soak the Bengal Gram/Kadale Bele in water and keep it for 2 hr. Pound the soaked Bengal gram slightly.
Wash the Cucumber; peel out the skin and chop the Cucumber.
Mix the chopped Cucumer with mashed Bengal gram.
Add chopped Green chillies, Coriander leaves, Salt and Lemon Juice and mix well.

Tampering :
Heat oil in a small frying pan; add Mustard seeds. Once Mustard seeds splutter, add Urad dal, cut Red Chillies and Curry leaves. Remove the pan from the flame once the color of Curry leaves changes.
Add this Tampering/Oggarane to the Salad and mix well.
The Bengal Gram Cucumber Kosambari Salad is now ready.

Read More

APPLE SALAD

Recipe by: Indo base

Ingredients: 

½ cup Raisin
1 cup Sugar
¾ cup Mayonnaise
1 cup Sour Cream
3 Bananas (sliced)
1 cup Pecan (chopped)
5 Red Apples (chunks)
2 cups Mini Marshmallows
1 cup Sweet Pineapple (chunks)
 

 

Method
Put all the ingredients in a large bowl and stir well to blend. 
Refrigerate the salad. 
Apple Salad is ready to serve.
 

Read More

CAPCICUM RAITA

Recipe by : Sify food ( Nandini)

Ingredients:
Cup of yogurt
Simla mirch-2 nos
1/2 tsp pepper
1/2 tsp jeera,salt to taste
1 tbsp grated coconut
1 tbsp cooking oil

 

 

 

Method

Take a kadai, add oil to it, when it's hot, add pepper and jeera
Allow it to splutter, add cut simla mirch and fry for 2 mnts,
When cool add salt and coconut and grind to a paste in the mixer.
Add the paste to yogurt, serve with rotis and hot rice

Read More

POTATO RAITA

Recipe by : India visit information

Ingredients

2 Cups Curd (Yogurt)

2-3 boiled Potatoes

1/2 tsp. Roasted cumin powder

Rock salt according to taste

Red chili powder according to taste

Finely chopped coriander leaves

1-2 Green chilies chopped (optional)

Advice

If you want richer taste fry potatoes in oil till golden brown.

Method

Cut boiled potatoes into small pieces. Beat curd with water until smooth.
Add salt, chili powder, green chilies, rock salt, asafetida and cumin powde and mix well.
Now add potatoes. Garnish with coriander.

Read More

SPINACH RAITA

Receipe by: India Net Zone

Ingredients
large bunch spinach 2 teaspoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1/8 teaspoon chili powder (optional)
Salt and black pepper to taste
2 cups yogurt


Method
           
Wash spinach thoroughly in several changes of water.
Remove any tough stems and put the leaves into a saucepan with very little water.
Cover and steam over low heat until spinach is tender.
Drain and chop finely.
In a small pan heat ghee or oil and fry the mustard seeds until they start to pop.
Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn.
Remove from heat, stir in chili powder, if used, and salt and allow to cool.
Mix in the yogurt, then stir this mixture into the spinach.
Serve cold or at room temperature as a side dish with rice and
Curry or with one of the Indian breads.

Read More

BOONDI RAITA

Receipe by: India visit information

Ingredients

100 GMS. Boondi

250 GMS curd

1 tsp. cumin powder

Salt and red chilies according to taste

Advice

You can use the readymade variety available in the shops or make your own by mixing gram flour, salt and chili powder with a little water and passing the mixture through a special sieve directly into hot oil and frying till golden brown.

Method

1.Add salt to the curd and beat well.

2.Stir in the boondi and mix well and keep in the refrigerator.

3.Sprinkle with cumin powder and serve cold.

Read More

FRUITS RAITA

Receipe by: India Visit Information

Ingredients
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar, Salt & black pepper according to taste



Method
Stir the curd with hand mixer properly and mix salt, sugar, and curd is thick add little milk or water.
Cut all fruits in small cubes and add to the curd.
Garnish with chopped coriander and pomegranate.

Read More

CELERY RAITA

Receipe by: India Net Zone

Ingredients
celery sticks - 2
onion - 1 small
green chillies - 2
yoghurt (beaten) - 200 gms
salt to taste

For Seasoning: oil, mustard,cumin





Method
Finely chop celery and onion.
Cut chillies into 2 halves.
Heat oil in a pan, add mustard and cumin seeds.
Once mustard starts to splutter, add celery, onion and green chillies.
Fry for a couple of minutes and let it cool down.
Add this in yogurt with salt and mix well.
Garnish it with corriander leaves.

Read More