Wednesday, 28 May 2014

Orange peel kadha



Orange peel kadha :             1 Serving-150ml.

Energy-80 calories                                                                          Serving-4
Orange peel kadha

Ingredients -
Orange peel made into small pieces   - 2 tea spoon
Milk (fat free)                                    - 2cups
Jaggery syrup                                   - 50ml
Water                                              - 2cups

Method:
         Boil water add fresh or dry orange. Cover and simmer two 
minutes and let it brew for about 5 minutes. Strain in a silver 
to this add fresh milk ,which is aiready boiled separately and 
also jaggery syrup. This drink may also be cooled and taken 
as a cold drink. Avoid over cooking the peel which will then 
give a bitter tast.

Saturday, 24 May 2014

Carrot and Almond Soup



Carrot and Almond Soup                       Servings 4

Carrot and Almond Soup
Ingredients :-

Carrots(thinly sliced)                     - 500 gms.
Soaked and Ground Almonds       -200 gms.
Finely cut Coriander or Celery
or Parsely leaves                              - 10gms.
Water                                                    -1 ltr.
Salt                                                         -as per taste.
Pepper(optional)                             -1 pinch
Olive Oil or Butter                          -2 teaspoons
Onion finely chopped                   -1

Method :-

1. Heat the oil or butter in a sauce pan over a medium heat. Add
    onion and cook for about 3 munities stirring occasionally until
    just softened. Do not allow them to brown.
2. Add carrots and water and season with a little salt and pepper
     (optional). Bring to boil, reduce the heat and simmer gently, 
     partly, covered for about 20 minutes, until the vegetables 
     are tender.
3. Put the grounded almonds in a blender with enough of carrot 
     cooking water and puree until smooth and paste like.
4. Transfer the soup vegetables and remaining cooking liquid to 
      the blender and puree until smooth working in batches if 
      necessary.
5. To this add almond paste and bring to boil and simmer over a 
     low heat stirring occasionally until heated through.
6. Ladle the soup into warm bowels. Garnish with finely cut 
     coriander/parsely/celery leaves and serve hot.

Health benefits :-
1. Carrots are rich in beta carotene and is a good antioxidant. A 
    recent study indicates that high dietary beta carotene intake 
    may reduce cardio vascular diseases by about 45%. Body
    converts beta carotene into vitamin A, which is helpful to 
    maintain to proper eye sight, normal cell growth and healthy 
    mucous membrane.
2. Insoluble fiber helps to prevent constipation by adding 
     bulk to digested foods and also makes you feed full.
3.  Almonds are rich in calcium, magnesium, potassium, 
     folic acid, vitamin B12 and having anticancer properties.

Note : This soup can be made without adding almond paste 
for people with weak digestion. Only carrot soup is also very 
nutritious.

Pumpkin and Tomato Soup



Pumpkin and Tomato Soup       Servings 4

 
Pumpkin and Tomato Soup


Ingredients :-

Peeled yellow pumpkin flesh
cut into slices of ¼” thick             -500gms.
Thickly sliced ripe tomatoes         -150gms.
Onion chopped(optional)               -1
Water                                                 -600ml.
Salt and pepper                                 -as per taste(optional)
Vegetable oil/oilver oil/
cow butter                                         -1 to 2 teaspoon
Coriander powder                            - 1 teaspoon
Curry leaves                                      -few

Method :-

1. Heat the oil in a sauce pan over a medium heat. Add onions
    and cook for about 3 munities stirring occasionally until just
    softened(onion is optional).
2. Then add pumpkin slices and water with a little salt. Bring to
    boil till the pumpkin pieces are tender.
3. Then add sliced tomatoes to pumpkin pieces and heat in simmer
     for 5 munities.
4. Allow the vegetables and liquid to cool strain of the cooking liquid
    and reserve.
5. Puree the vegetables with a hand blender or in a mixee with enough
    cooking liquid to moisten them.
6. Then combine the puree with the remaining liquid.
7. Return this to the sauce pan or soup pot and place over a medium low
    heat.
8. Season it with cumin seeds and curry leaves.
9. Garnish with coriander leaves.
10. Ladle the soup into warm bowls. Swirl fresh curd 1 tsp or cut nut pieces
     and serve hot.

Health benefits :-
1. Pumpkin is very rich vegetable in beta carotene. vitamin E, calcium
   magnesium and potassium, good for hypertension, eye sight, improvement
    and in cardiac diseases. It is also a rich antioxidant and lowers the risk of cancer,
    cataracts and strokes.
2. Tomatoes are rich in beta carotene and antioxidant lycopene, calcium, magnacium,
     phosphorus folic acid and vitamin C. It is associated with reduced risk of cancer,
     antiseptic and anti inflammatory.
3. Good for any one who is recuperating from chronic illness.

Tur Dal Soup



Tur Dal Soup                                   Servings 3

Tur Dal Soup
Ingredients :-

Tur dal                       -50gms.
Potato                        -1 medium sized
Green chillies          -2
Tomato                      -1
Seasoning oil           - 1 teaspoon
Water                         -500ml.
Coriander powder  -1 teaspoon
Cumin powder         -1/2 teaspoon
Mustard seeds          -1/2 teaspoon
Coriander/Parsely leaves   -few
Few curry leaves for seasoning.

Method :-

1. Soak and steam/cook tur dal with water. Adding green
   Chilli is optional.
2. Allow to cool and make fine paste with the cooking liquid
    by mashing with a hand blender.
3. Add salt for taste.
4. Again boil for 5 munites on low heat adding tomato puree.
5. Season it with mustard seeds and curry leaves with little oil
6. Ladle to warm bowls.
7. Garnish with coriander leaves and a tsp of coconut gratings.
8. Serve hot with a piece of lemon.

Health benefits :- Supplies good amount of proteins to vegetarians
with other minerals and is nutritious for recuperating people from illness.