Category

Middle Eastern

Category

Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food.  Seeds being the superfood, add crunch and a nutty texture to the whole salad.

This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre.

INGREDIENTS:

  1. 1 Cup Napa Cabbage
  2. 2 Cup Iceburg Lettuce
  3. 1 Cup Red Cabbage
  4. 1 Cucumber
  5. 2 Tomatoes
  6. 1 Avacado
  7. 1/4 Cup Walnuts
  8. 1 Tablespoon Sesame seeds
  9. 1 Tablespoon Pumpkin Seeds
  10. Fresh chopped coriander
  11. Salt to taste
  12. Black Pepper to taste
  13. 1 Tablespoon Balsamic Vinegar

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce
  • Add Shredded red cabbage and freshly chopped coriander
  • Add diced tomatoes , avacados and cucumber, mix well
  • Throw in Sesame seeds, Pumpkin seeds, and chopped Walnuts
  • Sprinkle Salt and Black pepper
  • Pour in Balsamic vinegar and mix all ingredients well.
  • Serve chilled or at room temperature.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 182.3 Calories from Fat 128.7
% Daily Value*
Total Fat 14.3g 22%
Saturated Fat 1.8g 9%
Trans Fat 11.7g
Cholesterol 0.0mg 0%
Sodium 78.0mg 3%
Total Carbohydrate 12.8g 4%
Dietary Fiber 6.0g 24%
Sugars 2.5g
Protein 4.4g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one.

INGREDIENTS:
  1. 1 Chicken Breast
  2. 8 Bread Slices
  3. 1 Onion
  4. 1/2 Capsicum
  5. 1/2 Cup Hung Curd
  6. 3 Teaspoon Tahini paste
  7. 2 Teaspoon Mayonnaise
  8. 2 Teaspoon Black Sesame Seeds
  9. Salt to taste
  10. Black pepper to taste

FOR TAHINI PASTE:

  1. 1/2 Cup White Sesame Seeds
  2. 3-4 Garlic Cloves
  3. 1 Teaspoon Lemon Juice
  4. 1 Teaspoon Olive Oil
  5. Salt to taste

PREPARATION TIME:  15 Minutes

HOW TO PREPARE:

  • In a pan Boil Chicken Breast piece in water till its cooked
  • Don’t drain and throw the water as it can be used for soup or as chicken stock
  • Slice the Onion and Chop the Capsicum, keep aside
  • We’ll make Tahini Paste first –
  • In a dry pan roast the white sesame seeds till its light golden
  • Put the seeds in a grinder and grind it to a crumb texture
  • Add Olive oil and salt and give it a grind again
  • Add Lemon juice and garlic cloves and grind it to a smooth, creamy and runny paste
  • In a bowl pull apart and shred the chicken breast
  • Add Sliced Onions and Chopped Capsicum to chicken
  • Sprinkle Salt, Black pepper and Black Sesame seeds to chicken and mix it well
  • Add Hung Curd, Mayonnaise and Tahini to Chicken and give it a good mix
  • Spread this chicken mix on one slice of bread and cover it with another slice
  • Put the Sandwich in sandwich maker and let it grill away
  • Once brown and golden take out and serve hot!

Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!

INGREDIENTS:

  1. 2 Tablespoons Olive Oil
  2. 1 Large Onion Sliced
  3. 1 Bell Pepper/ Capsicum Sliced
  4. 2-3 Garlic Cloves Crushed
  5. 1 Cup Tomato Puree/ Sauce
  6. 1 Teaspoon Cumin Powder
  7. 1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
  8. ½ Cup Crumbled Feta
  9. 6 Eggs
  10. 1 Cup Beans or Spinach (Optional)
  11. Salt, Pepper, Paprika to taste
  12. Chopped Cilantro and Mint

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
  • Add garlic and peppers. Cook for another 5 mins
  • Add spinach and beans (optional). Cook for another couple mins
  • Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
  • Create holes in the curry and break an egg into each
  • Cover and cook for 10-15 mins or until the eggs are cooked
  • Top with the crumbled feta, cilantro, and mint