Garlic Rasam (South Indian Garlic Soup)

Garlic rasam recipe - spiced, sour rasam made seasoned with garlic and spices.

I prepare this rasam at least once in a week. It can be had with hot rice topped with ghee or as an starter. It is very useful for common cold, sore throat, loss of hankering and fever. When somebody experiences any of the above side effects in my home, then this rasam will appearance in our table. Garlic has been used for its gainful impacts for a great many years. It is said to be a natural antibiotic and a blood cleanser. It helps in lowering blood pressure. Black pepper additionally has numerous therapeutic advantages, aside from giving taste and flavor to the dishes. It is an excellent source of manganese, a very good source of iron, vitamin K, and a good source of dietary fiber. This Simple Garlic Rasam is a combination of garlic and pepper has many medicinal benefits. It is a good home remedy for common cold, sore throat and fever. This can be had even on ordinary days. It can be prepared in a jiffy and taste delicious. Today we will learn how to make garlic rasam following this simple recipe.

Ingredients:

Tamarind puree - 1 large cup

A few chopped coriander leaves

Salt to taste

For Masala

Pepper - 2 tbsp.

Cumin seeds - 2 tbsp.

Green chilli - 3

For Tempering

Mustard seeds - 1/2 tbsp.

Red chilli - 3

A few Curry leaves

Asafoetida powder - 1/4 tbsp.

Turmeric powder - 1/4 tbsp.

Tomato - 1 chopped

Garlic - 6 to 7 crushed

Method:

1. Add the pepper, cumin seeds, green chillies and grind it to make a coarse masala.

2. Mix this masala into the diluted tamarind puree.

3. Boil it for a few minutes.

4. Meanwhile, to temper the ingredients: Heat a tbsp. of oil; add mustard seeds, red chillies, curry leaves, asafoetida powder, turmeric powder and tomatoes.

5. Add Pounded garlic, salt and mix it well.

6. Once the mixture is under the flame, boiling, for about five minutes, turn off the stove and add it to the tempering.

7. Let it boil for a couple of minutes till the raw smell goes out

8. The garilc rasam is ready to be served & garnish it with chopped coriander leaves.

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Lemon and Coriander Soup

The ultimate way to live a fit and happy life despite this daily inconvenience is to boost your natural immunity, and including vitamin C rich foods in your diet is one way of obtaining this. That’s all the more reason to relish this delightful Lemon and Coriander Soup made with vitamin C rich ingredients like a squeeze of lemon juice, coriander, carrots and cabbage. The vegetable stock used in this recipe can help boost vitamin C levels of each bowlful. Vitamin C is also helpful in relieving cold and coughing, so enjoy this soothing soup piping hot on days you really feel, or any cool winter’s day for that matter.

Preparation Time: 10 mins | Cooking Time: 7 mins | Makes: 4 servings

Ingredients

1 tbsp lemon juice

1/4 cup finely chopped coriander (dhania)

2 tsp oil

2 tsp finely chopped garlic (lehsun)

2 tsp finely chopped green chillies

1/4 cup finely chopped onions

1/4 cup finely chopped cabbage

1/4 cup finely chopped carrots

3 cups basic vegetable stock

2 tsp corn flour dissolved in 2 tbsp water

Salt to taste

Method:

• Heat the oil in a profound non-stick dish; include the garlic and green chillies and saute on a medium flame for a few moments.
• Add the onions and saute on a medium flame for 1 to 2 minutes.
• Add the cabbage and carrots and saute on a medium flame for 1 minute.
• Add the essential vegetable stock, a squeeze of lemon juice, salt and corn flour-water blend, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well.
• Serve quickly.

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Moong Sprout Salad Recipe

Moong sprouts salad or Chat is a very easy as well as a very healthy salad recipe. And also it is very colourful spicy, tangy and nutritious dish. A chat is usually associated with fried foods but the sprouted Moong chaat is a healthy version of chat with refreshing flavour. Sprouted Moong is usually mix in taste yet by including tomatoes, sweet potatoes, onions and spices or herbs can makes it an awesome dish which is very tempting to eat.  They can be served for breakfast or as an evening snack.

In this salad recipe, we need to steam or boil the sprouts till they are completely cooked. The water which we use for boil sprouts is generally discarded. But that water is very healthy and can be used for cooking or can be given to your plants or herbs which you are growing in your kitchen garden.

This salad made from moong sprouts is especially good for folks who do not have much time for cooking. Although you can get ready made sprouted moong beans from market but it is always better and healthy to sprout moong beans at home.

Ingredients (measuring cup used, 1 cup = 250 ml)

2 cups of sprouted moong beans

1 small or medium sized onion, finely chopped

1 medium size tomato, finely chopped

1 green chilli (optional), finely chopped

¼ tsp red chilli powder

½ or 1 tsp chaat masala (optional)

1 tsp lemon juice or as required

1 boiled potato or boiled sweet potato (optional)

Few coriander leaves and lemon slices for garnishing

Rock salt or black salt as required

Method:

Step1: Wash and rinse sprouted beans.

Step2: In a pan add sprouted moong beans and half cup of water and boil for 10 to 15 minutes or until beans become tender, but not mushy. If you like crunchy then boil only for few minutes. 

Step3: While beans are boiling chopped the vegetables and keeps them aside or places them in the refrigerator.

Step4: Once the beans become tender transfer them into a colander to drain the hot water out and rinse them with cold water so that they do not cook any more. Leave the cooked sprouted beans in the colander for few minutes and let all the water drains out. If you are not making chaat immediately then transfer the beans in the bowl and place them in the refrigerator.

Step5: Just before serving chat add chopped tomatoes, chopped sweet potatoes, and chopped cucumbers, chopped onions and chopped green chillies and mix well with the beans. 

Step6: Lastly, season with salt and add few drops of lemon juice. Garnish with lemon slices or coriander leaves.

Step7: Serve moong sprouts salad immediately.

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Watermelon Salad

Watermelon salad is a surprising yet delicious that makes a nice starter salad or light main course. This is a simple fruit salad the ultimate refresher on a hot day. A quick serving of a refreshing salad with hydrating ingredients. Perfect for summer.

Ingredients:
Watermelon
Onion - 1 no finely chopped
Capsicum - 1 no finely chopped
A few Mint leaves [to garnish]
Salt to taste
Pepper

Method:
1. Cut Watermelon in to medium sized pieces & de-seed them.
2. Add the finely 1 no finely chopped Onion, 1 no finely chopped Capsicum, a pinch of Salt, Pepper, finely chopped fresh Mint leaves & gently mix them.
3. Refrigerate it before serving.

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Masala Chass/ButterMilk Recipe

Masal Chaas [Indian Spiced Buttermilk] is a refreshing summer drink; this is a spicy version a different take to the usual neer more we make. Buttermilk is a must during summer as it’s a great body coolant and when spices are added to the plain buttermilk and served chilled.

Ingredients:
Curd/Yogurt - 1 cup
Green chilly - 1/2 no. chopped
A piece of Ginger chopped
A few Coriander leaves
A few Curry leaves
Salt to taste
Water

Method:
1. Add 1 large cup of Curd/Yogurt in to a blender.
2. Add 1/2 no. of chopped Green chilli, a piece of Ginger chopped, a few Coriander leaves, a few Curry leaves, Salt, Water & blend them well.
3. Masala butter milk is ready. Serve as it is or with ice cubes.

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Mixed Fruit Custard

Mixed fruit pudding is one of queen of puddings for any occasion and when you crave for a dessert; starts making it. There are never leftovers! This is one of my favorite fruit salad recipes. The simple and delicious pudding comes together with just few ingredients and little bit of stirring.

Ingredients:

Fruits chopped - 1cup

Milk - ¼ cup+¼ cup

Custard powder - 1tsp

Fresh cream - 200ml

Sweetened condensed milk - ½ tin

Carrots grated - ¼ cup

Butter - ½ tsp

Sugar - 1tsp

Vanilla essence - few drops

Method:

·         Boil grated carrots with ¼ cup of milk, butter and 1 tsp of sugar.

·         Cook until all the milk gets absorbed.

·         In another pan boil ¼ cup of milk, vanilla essence with condensed milk.

·         Mix custard powder with little milk and make a paste with it (to avoid forming lumps).

·         Add it in to the boiling milk and stir well continuously without forming any lumps.

·     Switch off the flame when it just reaches to thicken (no need to thick more, add only a teaspoon of custard powder.).

·         Mix it with cooked carrots; stir well.

·         Add fresh cream in to it and mix well.

·         Finally add the chopped fruits and chill for few hours to set.

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How to make Healthy Tomato Soup

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, cream and chicken/vegetable stock. Popular toppings for tomato soup include sour cream or croutons. This recipe is perfect for weight watchers. Despite being ‘slim’, it is loaded with nutrients, especially vitamin ‘A’ from the tomatoes.
 

Tomato Soup

Category: Soup

Recipe type: starters

Cuisine: world, Indian

Serving temperature: Hot or Cold

Servings: 2

Ingredients:

4 medium to large tomatoes

2-3 garlic cloves

1 small onion

1 bay leaf

1 tsp corn starch + 2 tbsp water

1 or 1.5 tbsp butter

1 cup water

1 tbsp cream - you can consider adding 2 tbsp cream or dot with cream when serving the soup.

½ tbsp organic unrefined cane sugar or as required

1 or 2 slices of bread [brown/whole wheat/white bread]

Freshly grounded black pepper as required

Salt as required

Preparation Time: 25 mins   Cooking Time: 20 mins   

Method:

1.       First rinse the tomatoes and keep aside.

2.       In a saucepan, take enough water so that the tomatoes get immersed completely.

3.       Add 1 tsp salt to the water and bring the water to a rolling boil. Add the tomatoes and switch off the fire.

4.       Close the saucepan or pot with the lid.

5.       Let the tomatoes be immersed in the hot water for 20-30 minutes.

6.       In the meantime, finely chop the onion and garlic keep aside.

7.       Heat a frying pan, place the bread in the pan and on a low flame toast the bread till it’s browned and crisp from both sides.

8.       Once the bread is toasted and golden, slice it into cubes.

9.       Make a smooth paste of the 1 tsp corn flour with 2 tbsp water.

10.    Drain the tomatoes and let them become warm or cool down.

11.    Peel it and chop the tomatoes on a chopping board. Blend the tomatoes to a smooth puree.

12.    Melt butter in a pan. Add the bay leaf and saute for 5-6 seconds

13.    Add the garlic and saute for about 10-12 seconds on a low flame.

14.    Add the chopped onion and saute till the onions become translucent.

15.    Now add the tomato puree. Stir and then add water, salt and pepper.

16.    On a low to medium flame, let the soup come to a gentle boil.

17.    Stir the corn starch paste (since the corn starch settles down) that we made earlier and add it to the soup.

18.    Stir well and simmer for 3-4 minutes till the soup thickens on a low flame.

19.    Now add sugar and stir, then add the cream and simmer for a minute.

20.    Pour the steaming hot tomato soup in soup bowls.

21.    Add the bread croutons to the soup. Garnish tomato soup with coriander leaves.

22.    Serve the tomato soup hot.

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Garlic Vegetable Soup

Serves this low calorie Garlic Vegetable Soup, all with fiber-rich vegetables. Increasing fiber content helps to remove toxins from the body which helps to slow down ageing and increase vitality. Garlic is a mega-immune-system booster, but in a soup it takes on comforting qualities that go beyond the benefits of food.

 

Garlic Vegetable Soup

Ingredients

1 cup finely mixed chopped vegetables (sweet corn kernels , green peas, broccoli, carrots, asparagus)
2 tsp finely minced or crushed or chopped garlic [or as little as 3 cloves]
1 tsp olive oil
1/4 cup finely chopped onions
2 cups low-fat milk
Salt and ground black pepper powder to taste
2 tbsp quick cooking rolled oats

1 tbsp fresh lemon juice

To Garnish:
2 tbsp chopped coriander leaves

Preparation Time: 10 mins   

Cooking Time: 15 mins   

Makes 4 servings

Method

Step 1: Heat the oil in a non-stick pan; add the onions and garlic and saute well till the onions are translucent.

Step 2: Add the vegetables and saute for a few minutes.

Step 3: Add the milk, salt, pepper and mix it well. Bring to boil and simmer till the vegetables are cooked.

Step 4: Add the oats mix well and simmer for another 5 minutes.

Step 5: Serve hot garnished with coriander.

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