Friday, 31 July 2009

Mixed Vegetable Soup

For the fitness freaks, this one is for you... a low calorie soup with the goodness of anti-oxidants

Ingredients:

Chopped vegetables: 1 Tomato, Some cabbage, Lots of spinach, 1 carrot, 1 small potato, little cauliflower
2 cloves of chopped garlic
1 tsp olive oil.
Salt & Pepper to taste.

Heat Olive oil in the pressure cooker. Add the garlic and saute for some time.
Then add all your veggies and 2 cups of water. Cook for 3 whistles.
Once the veggies have cooled down, blend them. Add water according to desired consistency. You may leave some chunks, if you like it that way.
Add salt & Pepper to the blended vegetables.
Heat the soup and serve..Bon appetite!!!
This entry goes to 'Soup n Juice' event.

Dahi Alu

I learnt this lovely Rajasthani dish from my dear friend Suvarna, who is an excellent cook...

Ingredients:

3 boiled Potatoes
Whisked curd - Full fat or low fat according to individual preferences
2 tsp Ginger Garlic paste
3 tsp Coriander Powder
1 tsp Red chilly powder
1/2 tsp Turmeric
2 tsp Besan (Chickpea flour)
1 cup Tomato Puree
Cumin seeds for tempering
1 tsp oil
Salt to taste

Let's first make the Curds sauce. Whisk the curds, add little water and make it a smooth texture. Put corriander powder, little turmeric and little besan (chickpea flour) to avoid curdling. Leave this aside.
Heat oil in a pan. Add cumin seeds and once they start dancing, put the ginger garlic paste and let it cook till the raw flavour is gone.
Add the tomato Puree and once it has cooked, slowly put the curds sauce and keep stirring. Add the sauce little at a time. Remember to stir continuously to avoid curdling.
Add the boiled potatoes. Sprinkle chilli powder and salt according to preferences.
Enjoy this delicious Dahi Alu with Parathas or Naans!!!

Tomato Pasta

A quick delcious meal for the lazy bums like me....

Ingredients:

Whole wheat Penne Pasta (you can use the regular one)
1 tsp Olive Oil
Crushed Garlic
Red Chilly Flakes
Oregano (or any Italian seasoning)
4 Ripe Vine Tomatoes - chopped
Broccoli florets (optional)
Salt to taste

Boil lots of water in a large pan. Toss in your pasta. Let it cook for 10-12 mins. It should be cooked al dente (half cooked). Drizzle some olive oil over the pasta and keep aside.
Now for the sauce. Heat Olive oil in a pan. Put in the garlic, saute for some time and add the red chilly falkes. If you have broccoli, then add it at this stage.
Put the tomatoes and let them cook till it makes a saucy texture. Sprinkle lots of Oregano and salt to taste.
Add the pasta to the sauce and your yummy tomato pasta is ready!!! Serve it with a stir-fry.
You may add cheddar cheese, I have skipped it to make a low-cal pasta.

This entry goes to Presto Pasta Nights started by Ruth of Once upon a Feast and currently hosted by Katie of One Little Corner of the World.