soup 2

SAMAI /LITTLE MILLET SOUP

Ingredients:

Little millet/Samai rice – 1/4 cup
Carrots – 2 whole finely chopped
Garlic – 2-3 pieces chopped
Oil – 1tsp
Onion finely chopped – 1
Water as needed
Celery leaves chopped – 1 or 2
coriander leaves chopped – some
Vegetable stock – 2-3 cups(reder soup section for vegetable stock recipe)
Little butter(optional),Salt to taste and pepper powder as needed

Method:

Wash the millet and boil the millet with water(2cups approximately).Switch off when done and keep aside.Keep a pan add oil and heat up.Now add garlic and saute,then add onions.Now after few seconds add carrots and saute for 2-3 minutes.When rawness of carrot is gone add boiled millet’s with water,let it boil and  then add vegetable stock.Add Salt and celery when boiling.Let it boil for some time then add coriander,pepper powder and switch off.Added butter at the end but its optional,Serve hot.

If you have no celery can add coriander instead. Can add little butter before switching off but its optional. You can add any suitable vegetable of your choice like broccoli,cabbage..instead of carrots or in combination. You can add corn flour if you want the soup to be thick,here I have made it as clear soup.

CARROT CUMIN SOUP
Sweet taste of carrot and the little spicyness a complete different taste blend in your mouth. 
Ingredients:

Butter-50gms
Carrots sliced-600gms
Onion medium size diced finely-1
Garlic clove-1 sliced
sweet paprica or  powder less spicy-1tbsp or change with nutmeg-1/2 tbsp or cinnamon -1/2tbsp
Ground cumin-1tbsp
Boiling water-900ml
Milk-100ml
Lemon juice-1 to 2 tsp
Coriander or celery leaves for garnishing
Thick fresh cream for garnishing
salt as needed

Method:

Melt the butter in a pan. Add the carrots, onion, garlic, paprica and cumin. Stir and cover. Cook for 20 minutes on gentle heat and stir continuously. Add the boiling water , bring it to boil, then cover and simmer for further 10minutes until the carrots are tender.  Blend  or grind it until completely smooth  and then add milk and lemon juice. Reheat gently , season and salt to taste and serve hot with coriander and fresh cream topped as garnishing.


Note: Paprika is the result of drying sweet red bell peppers that are typically grown in California, Hungary, South America or Spain. Paprika adds a splash of color as a garnish for foods like cauliflower or mashed potatoes, and it also goes well with foods like chicken, fish, shellfish, lamb and rice. It has a shelf life of no longer than 6 months.
you can substitute it with nutmeg powder or cinnnamon powder but taste differs and you need to reduce the quantities when substituting paprica.

Nutritional Info:
High in Vitamin A, Carbohydrates, Vitamin C and fat and calcium from cream and other traces of minerals and elements.
Good for filling stomach and good for skin, Digestion and weight loss. Diabetic can avoid taking often as carrot contains carbohydrates a direct source of energy.


SPROUTS n RED RICE SOUP for obesity
I always tend to do this and consume when i was dieting to reduce my weight. Gives me stamina and energy and same time fill my stomach and avoids extra calories from fat as no much fat i have used. If you are giving it to kids add Ghee and serve as it will give them little fat for growing. Its an complete meal by itself. Sprouts are very nutritious, as they contain all the elements that a plant needs for life and growth.  
The simple process of sprouting brings out many enzymes in germinated seeds, legumes, and grains, making them easier to digest.  It also increases the amounts and bio availability of protein, vitamins and minerals, transforming them into nutrition powerhouses.  Overall, sprouts provide excellent quality nutrients and, by weight, are the rich sources of an array of vitamins, minerals and anti-oxidants.

Ingredients:
Green gram sprouts-1/2 cup
Wheat sprout-1/2 cup
Horse gram sprout-1/4 cup
Channa sprouts-1/8th cup
Salt as needed
water-500ml
Tomato diced-1/4cup
onions cut into cubes-1medium size
White or black pepper powder-as needed
Milk-100ml
Coriander leaves-2tbsp chopped finely
Curry leaves- 1tbsp chopped finely
Boiled Red Rice-1/4 cup
Ghee or olive oil-1tbsp

Method:
Heat the pan add olive oil or Ghee and add all sprouts and tomato and onion, coriander and curry leaves. Cover it to cook little. Then add water , Boiled Rice and cook covered till the sprouts are cooked. Open the lid and add milk, salt,little pepper powder and simmer for few minutes. Then serve hot garnished with a spoon of olive oil or sesame oil. 

Note: The sprouts can be sauted without oil and by sprinkling water and covering it. Only in the final stage you can add oil or ghee. For kids you can add Butter also.

Nutritional Info:
Loaded with high protein, Vitamins A, C, E, Calcium ,Iron , Vitamin B complex, Folate, Phosphorous, Potassium, Magnesium, fibre and complex carbohydrates and essential amino acids.
Can be taken as a complete meal by itself. Good for slimming and reducing obesity. Good for diabetic and kids . Elders can avoid taking it in nights sometimes they might get digestive issue due to red rice and wheat content.





SPICY CAULIFLOWER SOUP









SPICY CAULIFLOWER SOUP

INGREDIENTS

· 2 tablespoons olive or peanut oil

· 1/2 teaspoon whole cumin seeds

· 1/4 teaspoon whole fennel seeds

· 1 medium onion, peeled and chopped

· 1 medium potato (about 6 ounces), peeled and chopped

· 2 teaspoons peeled and chopped fresh ginger

· 2 cloves garlic, peeled and chopped

· 1 fresh hot green chilli, chopped (more or less to taste)

· 2 teaspoons ground coriander

· 1 teaspoon ground cumin

· 1/4 teaspoon ground turmeric

· 1/4 teaspoon red chilli powder or cayenne (to taste)

· About 3 1/2 cups cauliflower florets (from about 1/2 a large 2.75-pound head)

· 2 medium tomatoes, peeled and chopped or 1 1/2 cups canned chopped tomatoes

· 1 1/2 teaspoons salt, or to taste

TO FINISH (ALL OPTIONAL)

· A couple spoonfuls heavy cream or dollops of yogurt

· 1/2 cup cooked basmati or other long-grain white rice

· Handful of fresh cilantro, chopped

· Freshly ground black pepper

· Lime wedges

· Toasted pita or naan wedges


METHOD:

Heat oil over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Add the onions and potatoes. Fry for 5 minutes. Add  ginger, garlic and green chillies and stir for 1 minute.

Turn the heat to medium low and add the ground coriander, cumin, turmeric and red pepper. Stir for 1 minute. Add the cauliflower, tomatoes and salt and stir for 1 minute. Add 4 cups water, stir, and bring to a boil over medium-high heat. Cover, lower the heat again, and simmer gently for 25 minutes.

Let the soup cool slightly, then blend it to your desired texture. Taste for seasoning and adjust as needed. Add a dollop of yogurt or tiny swirl (about 1/2 teaspoon) heavy cream, if desired. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the center of each bowl. Garnish with cilantro  or coriander leaves and serve with pita wedges on the side, if desired. Dig in.