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A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste.

I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well

INGREDIENTS:

  1. 1 Carrot
  2. 7 – 8 Button Mushrooms
  3. 4-5 Babycorns
  4. 1 Onion
  5. 4-5 Garlic Cloves
  6. 1 Teaspoon grated fresh Ginger
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon
  9. 1 Cube of Vegetable Stock/Chicken Stock
  10. 2 Teaspoons Ghee
  11. 1/2 Teaspoon Jeera Powder
  12. Salt to taste
  13. Black pepper to taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Wash all the vegetables and peel the carrot
  • Finely chop Onions and Garlic and keep aside
  • Slice mushrooms, Dice Carrots and Babycorn
  • In a pan, heat ghee, sautee garlic till it turns brown
  • Add in onions and sautee till it turns brown
  • Add in the vegetables and keep cooking for 3-4 minutes, or till mushrooms turn soft and brown
  • Pour in water as required. If for more than 4 people then add 2 vegetable stock cubes and more vegetables
  • Add in the vegetable stock cube, salt, pepper, grated ginger and jeera powder
  • Cook on simmer till vegetables are soft and the flavours of garlic and pepper are perfectly infused
  • Take off flame and throw in chopped fresh coriander, and 1-2 lemon wedges
  • Before serving, squeeze a lemon and give it a good stir
  • Serve hot with toast or as a pre-dinner meal
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 68.5 Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 1.5g 8%
Trans Fat 0.1g
Cholesterol 5.0mg 2%
Sodium 53.4mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 3.4g 14%
Sugars 3.6g
Protein 2.9g 6%

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

Salads generally are very light on stomach and refreshing for the soul. Its a ready to eat food made up of small pieces of fruits or vegetables(which can be eaten raw). Its normally served at room temperature or chilled. Salads come in so many varieties and if accompanied with a little protein or healthy fats or even nuts can become a meal in itself.

INGREDIENTS:

  1. 1 Cucumber
  2. 2 Tomatoes
  3. 1 Capsicum
  4. 100 gms Paneer(Indian Cottage Cheese)
  5. 15-20 slices of Green Olives
  6. Few Jalapenos
  7. 1 Lemon (Juice)
  8. Few Roasted Peanuts(Optional)
  9. Salt to Taste
  10. Black Pepper to Taste
  11. 1/4 Cup Fresh Mint & Coriander Leaves
  12. 1 Teaspoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Peel and wash the cucumber and dice it, keep it in a bowl
  • Dice Tomatoes and Capsicum and Add it to bowl
  • Heat a non stick pan, apply oil and pan grill the paneer
  • Once its golden brown, Dice it and add it to bowl too
  • Add Jalapenos and olives and give salad a good mix
  • Sprinkle Salt, Pepper, and chopped Mint and Coriander Leaves
  • Finally add in peanuts and Juice of 1 Lemon
  • Toss the salad nicely to evenly coat it with lemon juice and salt
  • Serve at room temperature before main course or as a meal in itself.