One Day One New Recipe – Pumpkin (Lal Bhopla) Soup

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
  • Salt
  • Oregano for seasoning

Method

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.

Pumpkin Soup

 

 

Notes:

Here is the original recipe. http://simpleindianrecipes.com/Home/PumpkinSoup.aspx

 

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Tomato Paneer – A low fat paneer recipe that is worth every calorie!

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 CheeseOlive OilCumin SeedsStar AniseGingerGarlicCapsicumTomato PureeSaltSugarGaram MasalaCoriander LeavesMilk

”  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.

Courtesy: http://cooks.ndtv.com/recipe/show/tomato-paneer-351812

 

Tomato Paneer