December 7, 2016

Carrot & Beetroot Soup / Soup Series

The credit of including healthy soups in our daily menu goes to our Soup series event which is happening in my space and co-blogger Sujitha Ruban's page. We started our event on 21st November and so far completed 7 different varieties of interesting tasty soups.  Click the below links to view all our soup recipes.

My Soup Series - Click HERE

Sujitha Ruban's Soup Series - Click HERE

And coming to my today's soup recipe,  posting a healthy and tasty soup prepared using carrot, tomato and beetroot. The addition of beetroot gives a lovely colour to the soup. Easy to prepare yet very nutritious and yummy.

Ingredients :

1 Onion, Finely chopped 
3 Carrots, Chopped 
1 Beetroot, chopped 
2 Tomatoes, chopped
2 Cups of Water 
1 Bay leaf 
Salt to taste 
1/4 Tsp Pepper powder 

Method :

Add onion along with carrots, beetroot, tomatoes and bay leaf to a pressure cooker.

Pour in the measured amount of water and pressure cook it for 6 - 7 whistles. 

Once done, switch off the flame and wait till the pressure gets released. 

Discard the bay leaf from the soup and strain the stock. Keep aside. 

Blend the remaining ingredients and strain it using stainer. 

Now combine the stock and strained soup together in a pressure cooker. 

Add the required amount of salt and pepper powder.

Boil it again for another couple of minutes and serve hot. 

Serving Options :

Serve hot with soup sticks or toast. 

December 6, 2016

Tangy Lemongrass Noodles Soup / Soup Series

This tangy refreshing noodles soup is a perfect option to serve as a breakfast. The tomatoes are blanched and made into puree to get a silky texture. The finely chopped lemongrass is boiled in a chicken stock to get a refreshing flavour and then mixed up with a tomato puree. At this stage, before adding tomato puree, the chopped lemongrass pieces can also be strained. Instead of fresh ones, lemongrass powder can also be used. The flavour and taste of noodles gets enhanced when it is simmered and cooked in a soup.

Check out the below links for delicious soups.

My soup series : Click HERE

Sujitha Ruban's soup series : Click HERE  

Ingredients :

5 Tomatoes
2 Tbsp Finely chopped Lemongrass
2 1/2 Cups Water 
1 Tsp Chicken powder ( Optional ) 
Salt to taste 
50 gms of Noodles ( I have used Japanese Noodles in this recipe ) 
5 - 6 Basil leaves
2 Eggs, Boiled and sliced for serving  

Method :

Blanch tomatoes, peel the skin and grind to make a puree. Keep aside.

Boil the measured water and add chicken powder. ( Veg or non veg stock can also be used ).

Add the finely chopped lemongrass and let it boil for couple of minutes in a medium flame. ( you can also strain the lemongrass at this stage ).

Now add the tomato puree and add the required amount of salt.

Once it starts boiling, add basil leaves followed by Noodles.

Cook till the noodles becomes soft or as per the timing mentioned in the noodles pack.

Once the noodles gets cooked, switch off the flame and transfer it to a soup bowl.

Place a sliced boiled eggs and serve hot.

Serving Options :

Serve with boiled eggs and salad.

December 4, 2016

Basa Fish & Basil Rice

Basa fish & Basil rice is a tasty, yummy and quick rice prepared especially for kids with a minimal spicy level. The basa fish is coated with a flour along with a dried basil leaves and deep fried in an oil is further added to the scrambled eggs and tossed with the rice. The addition of flavoured butter instead of using oil or regular cooking butter enhances the flavour of rice. The preparation method of this recipe is quite simple yet flavourful. The spicy level mentioned in this recipe is according to kids, so adjust the quantity of pepper powder according to one's taste bud. Variations can also be done, by adding veggies or .  This delicious rice goes perfect with any varieties of veg or non veg manchurian.

Ingredients :

1 1/2 Cups Basmati Rice, Cooked
2 Tbsp Oil or Butter
3 Eggs
1/2 Tsp Dried Oregano herbs
1/2 Tsp Chicken powder ( Optional )
1/4 Tsp Pepper powder 
Salt to taste
Few Basil leaves

For Fried Fish :

1 Basa Fish Fillet, Cut into Small pieces
1 1/2 Tbsp All purpose Flour / Maida
1 Tbsp Corn flour
1/4 Tsp Dried Basil leaves
Salt to taste
1/4 Tsp Pepper powder

Method :

Take a fish pieces in a small bowl and add all purpose flour followed by corn flour, dried basil leaves, pepper powder and salt.

Mix well until the flour gets coated on fish and deep fry them in batches until crispy.

Once done, remove from the flame and keep aside.

Heat butter or oil in a pan and add eggs.

Scramble the eggs and add the fried fish pieces followed by the cooked rice.

Add chicken powder followed by dried oregano, pepper powder and the required amount of salt.

Gently mix well without breaking the rice and few basil leaves.

Toss well and serve hot.

Serving Options :

Serve with any varieties of Manchurian.

December 2, 2016

Veggies & Dal Soup / Soup Series

In our Soup Series Event, me and my friend Sujitha had so far completed 5 different varieties of soups. And in that array, sharing my today's healthy and nutritious soup which is prepared using 4 varieties of vegetables and 3 varieties of protein rich dal. This yummy soup is a perfect healthy breakfast option when served with a Toasted bread. In this recipe, I have strained the soup after blending according to my family member's taste. But serving as such without straining the soup also increases the nutritious fact.

Check out the below links for more healthy and interesting soups.

My Soup Series : Click HERE

Sujitha Ruban's Soup Series : Click HERE

Ingredients :

1 Tbsp Moong dal 
1 Tbsp Toor dal 
1 Tbsp Horsegram / Kollu 
1/4 Cup Finely chopped Spring Onions ( Bulb part ) 
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Bottle gourd
1/4 Cup Beans, chopped 
1/4 Cup Finely chopped Capsicum / Bell pepper 
1 Bay leaf
Salt to taste 
2 Cups Water 
1/4 Tsp Pepper powder 

Method :

Wash and soak Moong dal along with Toor dal and Horsegram for an hour.

Drain the water and add it to a pressure cooker.

Add all the chopped veggies along with bay leaf to the pressure cooker.

Add the measured water and pressure cook it for 6 - 7 whistles.

Once done, switch off the flame and wait till the pressure of cooker gets released.

Remove the bay leaf from the soup and blend the remaining cooked dal - veggies using blender.

Strain the soup using strainer and boil it again for 5 minutes by adding salt and pepper powder.

Serve hot.

Serving Options :

Serve hot with Toasted bread.

Note :

Straining the soup is optional.

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