Healthy doesn’t necessarily have to be bland and boring. Thanks to Dahlia Sam of Simple Indian Recipes, I discovered something that is tasty and healthy. I have made my variations and added some technique to her recipe. I loved it. So will you.
You can read about benefits of pumpkin here
Let us get started.
All you need – Ingredients
- Little more than Half of 1/4 kg Red pumpkin sliced (These days you also get pre-cut pumpkin)
- 1 medium sized Onion sliced
- 2-3 Cloves
- 5-6 Peppercorns (Adjust spice according to your taste)
- 1 -2 cups Water
- 2 tsp Butter
- Oregano for seasoning
In a kadhai or cooking bowl add butter. Add cloves and peppercorns to that. Cook for 30 secs and add onions. Let it fry till it changes colour. Add pumpkin, salt and a cup of water. Close the lid and let it cook. Check in about 7-8 mins. If the pumpkin seems a little soft then take the kadhai off the heat. If not, let it cook until soft. There is no fear of over cooking but make sure pumpkin is soft.
Cool it. Grind this mixture in a mixer. Make into fine paste. Add a little water if required and grind it. Pour it in the kadhai again and let it cook till it comes to boil. Take it off the heat.
Take a plastic sieve/ big tea net. Sieve the soup in another vessel so that you can get rid of loose fibre that might not taste too good. One loves smooth texture of soup. Once done, add oregano or any of your favourite pizza seasoning.
Your soup is ready to serve. Works well as a replacement for heavy dinner.
Here is the original recipe. http://simpleindianrecipes.com/Home/PumpkinSoup.aspx
A milky concoction of cottage cheese chunks, tomato puree, a pinch of sugar and mild spices, all tossed together in olive oil.
Took this recipe from NDTV Cooks. It is one good recipe!! Sadly there are no measurements in this one.
Key Ingredients: Cottage Cheese, Olive Oil, Cumin Seeds, Star Anise, Ginger, Garlic, Capsicum, Tomato Puree, Salt, Sugar, Garam Masala, Coriander Leaves, Milk
” In a pan add olive oil, zeera, star anise, ginger-garlic paste.
Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)
Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.
Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.
Garnish with coriander leaves and serve.
Note: Paneer cubes can be grilled on a non-stick tawa till light brown before adding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3. ”
Let me not forget to mention, “No Onion”! Suitable for Jain friends and people who are fasting on a religious day. You may avoid garlic and this might still taste great.
I always used to wonder how they make Knorr soups so delicious. I was sure it is some kind of unhealthy taste maker. There is also a lot of cornflour in these soups. I also thought that I can never make anything equivalent to it at home. Until I found this recipe. This can beat any Knorr or Maggi soup.
- 1 cup finely chopped mixed vegetables
- 2 tsp finely chopped garlic
- 1/4 cup chopped onions
- 2 tbsp quick cooking rolled oats
- 1 tsp oil (optional)
- salt and black pepper (kalimirch) powder to taste
- Water (enough to cook vegetables and still have some water content left)
- 1/2 tsp Chaat Masala
Coriander for garnish
- Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
- Add the vegetables and sauté for a few minutes.
- Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
- Add the oats and simmer for another 5 minutes.
- Serve hot garnished with the coriander.
You can also cook this in Microwave oven. Mix all the ingredients mentioned and put it in the microwave oven. Keep on low heat and keep checking that it doesn’t overflow.
Best recipe for people who are on diet.