Mixed Veg Raagi Soup

 

INGREDIENTS:

Carrot - 2 cups finley chopped

Cabbage - 2 cups -Finely choped

Green Beans - 1.5 cups finely chopped

Ginger - 1 teaspoon

Garlic - 2 to 3 pods

Onion - 1/2 cup finley chopped

Turmeric powder - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Raagi flour(Finger millet flour) - 1.5 tablespoon

Lemon Juice - Few drops

Salt - As required

Water - 3 cups

Coriander Leaves - For garnishing

METHOD:

1. Mix raagi flour in some water without any lumps . Keep it aside. Grind ginger and garlic to a paste.

2. In a pan, add some oil. Add onions, ginger garlic paste and saute for sometime.

3. Then add chopped carrot, cabbage and beans. You can add any vegetable of your choice. Saute for few minutes.

4. Now add tumeric powder, black pepper powder and cumin powder. Also add 3 cups of water. Cover it and boil for 5 minutes.

5. Now add raagi paste which you made in step 1. Mix well, and cover the soup and let it boil in simmer mode for 4 to 5 mintes .

6. Switch off the stove. Squeeze some lemon juice and garnish with coriander leaves.  Raagi soup is ready to serve. 

Pineapple Rasam

     Summer season has arrived. Mangoes, pineapples are now dominating in fruit market. Pineapple is used in smoothies, cake and even in pizzas. I used pineapple in a healthy way and also an unusal way of adding it to rasam. But trust me, it was absolutely delicious . The rasam gave a taste of slight sweet, sour and spicy all combined together and it was very yummy when mixed with rice or quinoa. Give it a try and am sure you will like it.

INGREDIENTS:

Pineapple - 4 to 5 pieces

Tomato  - 1 medium sized

Toor dal - 1/4 cup

Garlic pods - 4 to 5 no.s

Black pepper - 1 teaspoon

Cumin seeds - 1 teaspoon

Rasam powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Salt - as required

Coriander leaves - For garnishing

Asafoetida powder - a pinch

SEASONING:

Ghee/ Oil - 2 teaspoon

Mustard - 1/2 teaspoon

Dry red chilli - 2 no.s

Fenugreek seeds - 1/4 teaspoon

Curry leaves - as required

METHOD:

1. Pressure cook toor dal and keep it aside. Take half of pineapple pieces and grind it in to a smooth paste. Remaining pineapples, cut in to small pieces.

2. Grind tomatoes to a smooth puree.

3. Take garlic pods, whole black pepper ( 1 tsp), cumin seeds ( 1 tsp) and grind them to a coarse mixture without adding any water. 

4. Now in a bowl, add the tomato puree, pineapple puree, salt, turmeric powder, rasam powder, also add 1/2 of the garlic pepper coarse paste which you made in step 3. Remianing half you can add it , when you do the seasoning. Also add some water to make it little watery. 

5. In a pan, add ghee or oil. Add mustard, dry red chilli , fenugreek seeds , curry leaves. Also add the remaining coarse black pepper garlic mixture which you prepared in step 3. Also add chopped pineapple pieces and stir for a minute or two.

6. Now add the mixture which you prepared in step 4. Allow it to boil for 7 minutes for the raw smell to go.

7. Now add the cooked toor dal and add some water to adjust your consistency. When it starts to boil and turns frothy , switch off. Garnish with coriander leaves and also sprinkle some asafoetida powder. Remember, after adding toor dal, you should not boil the rasam for too long . 

8. Pineapple rasam is ready to serve ! It taste best when it is hot and taken along with quinoa or white rice. You can also drink it as a soup !

Quinoa, Pineapple Rasam, Spinach dal, Bitter gourd fry and Tofu

Raw Mango Rasam

 Try this tasty and tangy raw mango rasam. As it is summer season now in Taiwan, mangoes are being sold in abundance. So, why not try a different rasam than our regular tomato rasam. This rasam can be had with rice or also can be taken just as a soup .

             

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Serves - 2-3 people

INGREDIENTS:

Raw Mango pieces - 5 to 6

Toor dal - 2 tablespoon

Tomato - 1 small

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Ginger - 1/2 inch chopped fine

Curry leaves - as required

Turmeric powder - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Black pepper powder - 1 teaspoon

Coriander powder - 1/2 teaspoon

Jaggery - 1 teaspoon

Lemon juice - few drops

Salt - as required

Coriander leaves - For garnishing

Asafetida powder - as required

METHOD:

1. Wash and peel the skin of raw mango and cut them in to pieces. Put them on a pressure cooker. Add some water , just to cover the pieces and also add a pinch of turmeric powder. In a small cup, keep some toor dal along with water. 

2. Cover the lid and pressure cook in high for 1 whistle and in simmer mode for 10 minutes.

3. In a pan, add some oil. Now add mustard seeds, cumin seeds, curry leaves. Also add chopped tomatoes and ginger. Fry for a minute. Now add the mashed mango pieces. Also add some water. Do not add the toor dal now.

4. Add Turmeric powder, pepper powder, coriander powder , jaggery . Allow them to boil well for 7 to 8 minutes. 

5. Now add toor dal. Adjust the consistency with water. Also add cumin powder, few drops of lemon juice. Cover and boil for 1 to 2 minutes and switch off. Sprinkle some asafetida powder and also add some coriander leaves for garnishing.

6. Raw mango rasam is ready. Serve with white rice or it can also be taken as a soup.

Tomato Garlic Paruppu Rasam

       Rasam is  a south Indian spiced soup and is an important item in south Indian meals.  It has pepper , coriander seeds, chili, tamarind and essential spices that helps improve your digestion and also a very comforting dish, when taken during cold or stuffy nose. 

      Usually rasam is made using rasam powder. This time , I made a special rasam called dal rasam (paruppu rasam) which is made using spice powder prepared on that moment and added to the dish. This rasam will be more flavorful and tasty than regular rasam, because ,all the spices are dry roasted and freshly grounded to give a nice aroma and taste ! 

Preparation Time: 15 to 20 minutes

Serves - 2 to 3 people

INGREDIENTS:

FOR DRY ROAST AND GRIND:

coriander seeds - 1 teaspoon

cumin seeds - 1 teaspoon

Fenugreek seeds - 1/4 teaspoon

Black pepper - 1/2 teaspoon

Dry red chilli - 3 no.s

Few curry leaves

OTHER INGREDIENTS:

Ghee - 1 tablespoon

Mustard seeds -1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Curry leaves - few

Asafoetida powder - a pinch

Dry red chilli - 2 no.s 

Garlic cloves - 3 to 4 no.s

Tamarind extract - 1 cup

Turmeric powder - 1/2 teaspoon

Tomato - 1 medium size, chopped fine

Toor dal - 1/4 cup 

Coriander leaves - For garnishing

METHOD:

1. In a pressure cooker, cook 1/4 cup of toor dal and mash them well and add some water .

2. In a pan, add the items mentioned in the "dry roast and grind" section, dry roast until nice aroma comes. Allow them to cool down and grind them to a fine powder. This will be like a rasam powder.

3.  In a pan, add some ghee.  Add mustard, cumin seeds, dry red chilli , asafoetida powder. Also add some curry leaves, garlic cloves.

4. Now add the spice powder which you prepared in step 2 and sauté, till it turns aromatic. 

5. Now add 1 cup of tamarind extract water, chopped tomatoes, turmeric powder and salt. Cover with lid and let it boil for 10 minutes. 

6. Now, add mashed toor dal and required water to your desired consistency. When it starts to boil and turn frothy as shown in below picture, add chopped coriander leaves. Do not let the rasam  boil for too long after adding toor dal . Tomato garlic paruppu rasam is ready. Serve with hot rice and some curry ! 

Banana Stem Juice

Every part of Banana is full of nutritional and health benefits. The stem of banana is considered one of the highly nutritious part of plant with amazing health benefits:

*Detoxification and Digestion
* Treating Kidney stones and UTI( Urinary Tract Infection)
* Weight loss
* Managing Cholesterol and Blood Pressure
* Healing Acidity and Gastric problems.

Try this Banana stem juice, that requires no cooking or heating !

Preparation Time: 20 minutes
 Yields: 300 to 350 ml of juice

INGREDIENTS:

Banana Stem -  1/2 of one large stem ( Approx 200 gms)
Yogurt - 150 ml
Water - 100 ml
Salt - a pinch or as required
Pepper powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Ginger - 1 inch sized chopped
Coriander leaves - handful

METHOD:

1. Remove the outer rings of banana stem, so that no more rings seen in the cross section.Cut them in to cubes and wash well. Mix yogurt and water in a cup. Add banana stem in to the blender. Also add little yogurt water, ginger, salt, cumin powder, pepper powder and coriander leaves.

2. Blend them. If difficult to blend, add some more yogurt water. Blend smooth.

3. Now filter the paste using a strainer. As banana stem is very fibrous, it will be difficult to drink the juice without filtering. Hence it is recommended to filter well, before drinking and remove all the fiber. Banana stem juice is ready. Serve immediately after preparation.

Cabbage Soup

Tasty and Healthy Cabbage Soup Recipe ! 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 3 people

INGREDIENTS:

Cabbage - 2 cups shredded

Carrot - 1/2 no chopped

Capsicum- 1 cup chopped

Baby corn - 5 to 6 no.s chopped

Spring Onion - 1/2 cup chopped

Ginger - 1 inch sized chopped fine

Garlic - 3 to 4 pods

Water - 4 cups

Pepper powder - 1 teaspoon

Vinegar - 1 tablespoon

Salt - as required

Mint and coriander leaves - as required

Olive oil - 2 tablespoon

Wheat Flour - 2 tablespoon

METHOD:

1. In a pan, add 2 tablespoon of oil. Now add ginger, garlic and fry for some time. Now add spring onion and fry for sometime. Now add chopped cabbage, carrot,baby corn and capsicum. Fry for 2 to 3 minutes, until the veggies shrinks in size.

2. Now add 4 cups of water, required salt. Allow it to boil for 2 to 3 minutes.

3. Dissolve 2 tablespoon of  wheat flour in water and add it to the soup. It helps to thicken the soup. Allow it to boil again for another 2 minutes.

4. Now add 1 tablespoon of vinegar, 1 teaspoon of pepper powder and boil for another 2 minutes.

5. Now add some more chopped spring onions, mint and coriander leaves. Boil for a minute and then switch off the stove. Cabbage soup is ready!

Corn and Vegetable Soup

Try this easy sweet corn and vegetables soup which is tastier and also healthier . With goodness of turmeric powder, ginger and garlic, this soup can help you to stay immune and healthy !

Preparation Time: Under 20 minutes
Cooking Time: Under 20 minutes
Serves: 2 to 3 people

INGREDIENTS:

Carrot - 1/2 ( If small, use 1 no. of carrot)
Cabbage - 1 cup chopped fine
Baby corn - 4 no.s
Sweet corn - 125 gm
Ginger - 1 inch size, chopped fine
Garlic - 2 to 3 pods
Spring Onion - 1/4 cup chopped fine
Turmeric powder - 1/2 teaspoon
Salt - as required
Black pepper powder -1 teaspoon
Water - 3 cups approx.
Butter - 2 tablespoon
Wheat flour - 1.5 tablespoon

METHOD:

1. Wash the vegetables. Cut carrot, cabbage, baby corn in to small pieces. Also take 1.5 tablespoon of sweet corn in the same bowl. Remaining sweet corn you can use it to make corn paste.

2. Chop ginger and garlic in to small pieces. Also chop spring onion in to small pieces.

3. In a mixer, take the remaining sweet corn and add 1 tablespoon of water and grind it into a smooth paste.

4. In a vessel, add butter. Once it melts, add ginger and garlic and fry till they change colour.

5. Now add spring onion and fry for a minute or two.

6. Now add the chopped vegetables. Also add turmeric powder, salt and black pepper powder. Stir fry for two minutes.

7. Now add the corn paste which you prepared in step 3. Stir fry for another 2 minutes.

8. Now add 3 cups of water. Water can be adjusted according to your consistency. Allow it to boil. When it starts to boil, cover the vessel with lid and keep the flame in medium. Let the veggies get cooked for another 15 minutes.

9. In the meantime, in a small cup, take 1.5 tablespoon of wheat flour and add some water to make it like a paste. This will be added to the soup, to give a creamy texture. Usually cornflour is preferred over any other flour for soups. In order to make the soup healthy, I added wheat flour and I dont find much difference in taste.

10. Now add the wheat flour paste to the soup and mix well. Allow it to boil, for another 2 to 3 minutes and you can see the soup gets thicker and more creamy. Now switch off the stove. Add some more black pepper powder if you like. Serve hot !

Tomato Soup

Easy to make, healthy and delicious tomato soup !

Preparation Time: 10 minutes
Cooking Time: 20 minutes

INGREDIENTS:

Tomato - 3 no.s
Onion - 1/2 cup chopped
Garlic- 2 to 3 cloves.
Carrot - 1/2 no.
Bay Leaf - 2 no.s
Salt - As required
Pepper - 1 teaspoon
Sugar - 1 teaspoon
Water - 1 cup
Thick milk - 2 tablespoon
Butter - 2 tablespoon


METHOD:

1. In a pan add some butter. Once it melts , add onion, chopped garlic and bay leaf and fry till they change colour.

2. Now add tomato, carrot and  some salt and saute for a minute, till tomatoes change colour.

3. Now add 1/2 cup of water , cover and boil for about 10 minutes.

4. Now open the lid. Remove the bay leaf and allow the mixture to cool down. Then grind it into a smooth paste without adding any water.

5. Transfer the paste to another vessel and another 1/2 cup of water or more adjusting consistency.

6. Add required salt, 1 teaspoon of pepper power and 1 teaspoon of sugar and allow the contents to boil for one or two minutes. Then switch off the stove and add 2 tablespoon of thick milk. Your tomato soup is ready !. Serve with toasted bread or salty butter rusk !

SEE ALSO: Pumpkin Soup, Mix Veg Soup