Indian Vegetable Soup

 

Ingredients of Creamy Veg Soup

Oil: 1 tbsp
Bay leaf: 1 

Black peppercorns: 10-12 

 Cloves: 3-4 

Cinnamon: 1 inch
Garlic: 8-10 cloves
Ginger (sliced): 1 inch
Green chili (slit): 2 

 Onion (diced): 3 
Potato (diced): 2 
Carrot: 1 
Water: as required
Salt: 1 tsp

 

Additional Ingredients for Final Cooking:

Oil: ½ tbsp
Butter: 1 tbsp
Carrot (chopped): ½ cup
French beans (chopped): ½ cup
Green peas: ½ cup
Prepared vegetable puree
Water: as required
Salt: to taste
Sugar: 1 tbsp
Fresh cream: 3 tbsp

 

Instructions of Creamy Veg Soup

 

Step 1: Prepare the Base in the Pressure Cooker

Heat the Oil: Begin by heating 1 tbsp oil in a pressure cooker over medium heat.
Add Aromatic Spices: Add the bay leaf, black pepper, cloves, and cinnamon. Allow these spices to release their aroma for a few seconds.
Sauté Garlic, Ginger, and Chili: Add garlic, ginger slices, and slit green chilies. Sauté until the garlic becomes golden brown.
Add Onions: Next, add the diced onions, stirring until they soften and turn translucent.
Incorporate Potatoes and Carrots: Add diced potatoes and carrots, stirring to coat them with the spices.
Add Water and Salt: Pour in water to cover the vegetables and season with salt. Close the cooker and cook for 3-4 whistles or until the vegetables are tender.

Step 2: Blend the Cooked Vegetables

Release Pressure: Once the pressure cooker has naturally released, open the lid.
Remove Whole Spices: Remove the bay leaf, cinnamon, cloves, and black pepper if a milder taste is desired.
Blend to Smooth Puree: Using a blender or immersion blender, blend the cooked vegetables into a smooth, creamy puree. Set the puree aside.

Step 3: Cook Fresh Vegetables

Heat Oil and Butter: In a separate pan, heat ½ tbsp oil and 1 tbsp butter over medium heat.
Sauté Fresh Vegetables: Add chopped carrots, French beans, and green peas, and sauté until they’re slightly tender but still crisp.

Step 4: Combine Puree and Fresh Vegetables

Add Puree: Pour the prepared vegetable puree into the pan with the sautéed vegetables.
Adjust Consistency: Add water to achieve the desired soup consistency and stir to combine.
Season: Add salt to taste and sugar to balance the flavors, allowing the soup to simmer for a few minutes.

Step 5: Final Touch with Cream

Add Fresh Cream: Stir in 3 tbsp fresh cream to give the soup a smooth, creamy finish.
Simmer: Let the soup simmer for another 1-2 minutes, then remove from heat.
Serve Hot: Ladle the soup into bowls, garnish if desired, and enjoy hot.

 

About the Recipe:

This Indian-style creamy vegetable soup combines the hearty comfort of traditional soups with the warm spices we love in our cuisine. Potatoes add a natural thickness, while a blend of garlic, ginger, and mild whole spices brings depth to the broth. A light garnish of butter-sautéed veggies adds texture and a burst of color. The optional touch of cream adds smoothness but can be skipped to keep the soup light. Whether you add the cream or skip it, this soup delivers on richness without being heavy.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Crunchy Vegetable Dal Sattu Bondas / croquettes

 Ingredients and Prep

1.Boil lentils in pressure cooker for just about 1 pressure. Open lid after sometime and strain extra liquid.

2.Mash dal and set aside. Boil 1 potato and grate it. Grate 1 carrot and add finely chopped French green beans.

3.Heat 2 tablespoon of oil in a wok and add the minced garlic and ginger. Lightly fry and add chopped onion. Then add grated potato and carrot.

4.Add slightly wet and mashed bread, chickpea flour, salt, sugar to taste, green chilies, red chili powder, and lastly add the mashed dal. Toss till the mixture is fully dry.

5.Sprinkle chat masala, garam masala and chopped coriander.

6.Make balls out of the dal mixture and dip in corn flour and besan.

7.Crispy fry and serve with any kind of dip.

8.Alternately these croquettes/ bondas can be made round like balls and shallow fried with 2 tablespoons of oil. 

Note- if  you don't want to deep fry, fry in Air fryer/ put these balls in appam vessel/ with few drops of oil, cover and cook on both sides till crisp. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Savoury Suji cake

 

Ingredients :

Semolina ( sooji) – 1 cup

Curd / Yogurt –

Baking soda – ¼ tsp

Baking powder – ½ tsp

A pinch of turmeric

Chili pdr –1/2 tsp or as per taste

Onion – 1 chopped

Green Chili – 1 chopped or as per taste

Red capsicum – 2 tbsp chopped ( optional)

French Beans – 3-4 chopped

Coriander leaves chopped 1-2 tbsp

Ginger garlic paste – 1 tsp

Poppy seeds – 2 tbsp crushed

Black sesame seeds –1/4 tsp

White sesame seeds –1/4 ts[

Cumin seeds –1/4 tsp

Mustard seeds –1/4 tsp

Curry leaves – 1 tsp chopped

Oil – 3 tbsp

Water – 150-180 ml

Salt to taste

 

Preparations In a mixing bowl add the curd, baking soda, mix well and keep aside for about 5 minutes. Preheat oven @180° C for 10 minutes. Grease a cake pan, line with parchment paper or simply dust it with flour. Keep aside In the curd mixture add the semolina, baking powder, salt as per taste, water and mix well. Keep aside while you make the other ingredients ready. In a sauce pan heat 1 tablespoon of oil. Add the sesame seeds, cumin seeds, mustard seeds, curry leaves and let it crackle. Remove from heat and pour this over the semolina mixture. Now add the remaining ingredients, mix them well and make a batter. Pour the batter into the greased pan and tap the pan for couple of times. Bake it in the preheated oven @180° C for 30-35 mins. A toothpick inserted should come our clean. Mine took exactly 30 minutes. Remove from oven, let it cool down, invert, cut and serve.       https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

To retain the green colour of French beans or other green beans

Normally when you cook beans, it gets little dark. By adding a big pinch of baking soda while cooking beans, it will retain its lovely green colour ! I heard about it, been doing it now when I cook beans or other green veges. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

Curd-rice fritters

 INGREDIENTS

2 Cup Cooked rice  can be left-over,

1 Cup Hung yoghurt/ curd

1 tsp Mustard seeds  

1 medium Carrot (finely chopped)

French beans (finely chopped) 2 tbsp

Onion (finely chopped)  2 tbsp

Broken cashews  2 tbsp

A pinch of Asafoetida/ hing

1 medium Green chili (finely chopped) or to taste

Curry leaves finely chopped 1 tsp

2 tbsp Maida  

2 tbsp Rice flour

4  Urad dal papad powdered

oil 1 tbsp + for frying

mustard seeds  1/2 tsp

 

PREPARATIONS

Add lump-free yoghurt, salt and coriander leaves to cooked rice.

Heat 1 tbsp oil and fry broken cashew nuts until they turn golden. Take them out and keep them aside.

In the same oil, put mustard seeds. When they crackle, add asafoetida followed by chopped green chili, chopped vegetables and a little salt. Fry for 4-5 minutes till veges cook. Then add fried cashews and curry leaves. Switch off the flame.

Mix it in the prepared curd rice well. Keep this in the refrigerator for 15 minutes.

For the coating, mix refined flour with  water to make a slurry not too thin nor thick.

Mix powdered papad and rice flour in a dish.

Take out the curd rice from the fridge

Make lemon size balls of curd rice or shape them as you like. Cashews  should be inside so that the fritters don't break open while frying.

Roll the balls in the batter first, drain well and coat them with the papad mix.

Deep fry in medium-hot oil until golden brown. Do not fry too much or the overly heated yoghurt will make the fritters too soft.

Serve it with spicy, sweet and sour chutney/sauce.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Supreme Vegetable Salad

Ingredients

potatoes boiled, peeled and chopped      1 cup
carrot washed, chopped and boiled    1/2 cup
French beans chopped and boiled   1/2 cup
onion chopped   1/2 cup
salt and pepper to taste
Mayonnaise sauce to bind

for the coating sauce
milk  1 cup
cloves  2
onion finely chopped  1 tbsp
carrot finely chopped  2 tbsp
pepper corns  6
butter   1 1/2 tbso
flour  1 tbsp
salt to taste

Method
prepare salad by mixing all the vegetables, mayonnaise sauce, salt and pepper
arrange in small round balls in a serving plate
to prepare sauce, boil milk with cloves, onion, carrot, pepper corns and salt for a few minutes
stain, discard the vegetables and spices
melt butter, add flour, stir for aminute, and prepared milk, stir till it reaches saucy consistency
remove and cool
use for coating salad balls, decorate with glazed cherries, tomatoes and salad leaves


those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com 

Vegetable Ring Salad

Ingredients

French beans  1/2 cup  chopped
carrot  1/2 cup chopped
green peas boiled  1/2 cup
green chillies  2 finely chopped
coriander leaves finely chopped  2 tbsp
salt  1/2 tsp or to taste
lemon jelly crystals  1 packet
water  1 1/2 cups

for curd sauce
hung curd  1 cup
mustard  pdr   1 tsp
salt  1/2  tsp
pepper pdr   1/2 tsp
castor  sugar   3 tsp
vinegar    3 tsp
oil   1 tbsp

Method
boil French beans and carrot till crisp
melt jelly crystals in 3/4 cup of hot water, then mix 3/ cup cold water
keep in the fridge till semi-set
prapared curd sauce by mixing all the ingredients

add all the vegetables and sauce to semi-set jelly
mix well, pour into a ring mould, set in the fridge
unmould on a serving plate, decorate with tomato slices, salad leaves, serve at once

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com 

Soya soup

Ingredients:
1 cup soya chunks
1 1/2 cups vegetable stock
1 cup de-seeded, peeled and cut raw papaya pieces 
1 chopped tomato
French beans few cut into small pieces
1 tbsp butter
salt and pepper pdr. to taste

Method: 
Soak the soya chunks in hot salted water for 15 minutes and once they swell, drain out the soaked soya and squeeze out the excess water. 
Heat the butter and fry the soaked soya granules for a couple of minutes. 
Now, mix the vegetables and stir fry. 
In the same pan, add stock and half cup water. 
Lower the heat and bring it to boil, then add salt and pepper. 
It needs to be boiled for about another couple of minutes. Serve hot with croutons



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

HEALTHY STARTERS

INGREDIENTS

sweet potatoes boiled, peeled cut into thick rings 6-8
tomato juice  5 tbsp
lime juice  1-2 tsp
green chilli finely chopped  1 tsp
garlic finely chopped  1 tsp
coriander leaves finely chopped  1 tbsp
tomato ketchup  2 tbsp
salt & pepper pdr to taste
mix all marinate for 15- 20 minutes

French beans cut long par- boiled  8-10
capsicum rings 8
salt & pepper pdr to taste
lime juice 1 tsp
mix all well, keep aside for 10 minutes

heat  1 tbsp oil, fry capsicum rings little, drain and keep aside
fry beans in the same pan, till crisp, remove
fry sweet potatoes till crisp
serve them on a plate, by putting the sweet potatoes in the middle, then arrange the capsicum rings together, put the beans in between capsicum
sprinkle some chilli flakes and chaat masala pdr. on them



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

HEALTHY DINNER CASSEROLE

INGREDIENTS

cornflakes crushed  1 cup

potatoes slices  1 cup

French beans chopped  1 cup

onion slices  1/2 cup

carrot sliced   1/2 cup

tomatoes peeled & slices  1/2 cup

fresh coriander leaves chopped

soya beans soaked & cooked   1/2 cup

salt & pepper pdr. to taste

red chilli pdr.  1tsp

butter  1 tbsp

For the sauce

curd beaten  1 1/2 cup

paneer crumbs  1/2 cup

salt & pepper pdr. to taste

cumin seed roasted & powdered  1 tsp

METHOD

take a casserole. grease it, spread cornflakes.

mix salt, pepper pdr. & chilli pdr. with raw vegetables & soya beans.

arrange them over cornflakes.

prepare sauce by mixing curd, paneer & seasoning.

pour it over the vegetables

dot with butter

cover casserole with aluminium foil

bake for 45 minutes at 200 deg. C or till vegetables are cooked.

SPICY VEGETABLE KURMA IN MICROWAVE

Ingredients
potato 1 large
carrots 2 medium
turnip chopped  1/4 cup
cauliflower  2 cups chopped
French beans chopped  1/2 cup
milk  1/4 cup
garam masala 1/2 tsp
pepper pdr 1/4 tsp
salt 1 tsp or to taste
cardamom 2
fresh coriander chopped  1 tsp
almonds sliced for garnishing

for the butter sauce
ghee/butter  2 tsp
tomatoes  400 gm"
ginger 2"
salt to taste
chilli pdr 1 tsp
garam masala pdr 3/4 tsp
cumin pdr  3/4 tsp
cream 1/2 cup
milk  1/2 cup

Method
in a microwaveable dish, add the prepared vegetables & milk.
cover & micro high for 10 minutes or till done.
prepare the sauce by blending tomatoes, spices, milk & butter in a mixie.
cook the sauce in the microwave on high power covered for 10 minutes.
mix with the cream.
to the vegetables, add garam masala, pepper pdr & salt. mix with the sauce.
micro high for 4 minutes. garnish with chopped coriander leaves & sliced almonds.
serve hot with cooked rice.

Green beans in spicy sauce

Green beans in spicy sauce

Ingredients

Oil ¾ tbsp

Onion 1 medium

Garlice 1 clove

Tomatoes 1 small

Lemon rind 1 tsp

Sugar ½ tsp

French beans 250 gm

Garma masala pdr 1./4 tsp

Simmed milk pdr 1 tbsp

 salt to taste

Method

Heat oil, sauté chopped onions, minced garlic.

Add blanched, peeled, chopped tomatoed & sauté for 5 minutes.

Add chopped lemon rind, salt, garma masala pdr, sugar, skimmed milk pdr *& diagonally chopped French beans.

Bring it to a boil.

Cover & cook over low flame for 15 minutes or till tender.

Serve hot with rice or roti.

Potato pancakes

 Ingredients

Boiled potato mash 1 cup              thick milk 2 cups       fine rava(suji) 1 tbsp         grated onion 1tbsp

Finely chopped fresh coriander 1 tbsp         a pinch of baking pdr.       Salt to taste & oil for frying

Method

1)      in a mixing bowl, add milk, potato, rava, onion, chili, slat & baking pdr.

2)      The batter should not be too thick.

3)      Film a non-stick skillet with oil & put ladlefuls of the prepared batter into it.

4)      Twirl & fry on both sides.

5)      Serve hot with any chutney/ sauce of your choice.

Cauliflower & bean bake

Cauliflower & bean bake

Ingredients

Medium sized cauliflower 1                 tender French beans 12       bread slices 6         onion 2

Green chilies 2           milk 1 ½ cups         cream ½ cup            oil 2 tbsp        butter 2 tbsp

Grated cheese 2 tbsp     bead crumbs 2 tbsp           salt & pepper pdr to taste    maida/ refined flr. 2tbsp

Method

1)      break up the cauliflower into small pieces, chop the beans into medium sized bits & the onion & green chilies finely.

2)      Boil the cauliflower & the beans till tender, cube the bread slices.

3)      Heat 1 tbsp oil in a pan, fry the onion & chili till light golden, add the cubes & fry till golden, keep aside.

4)      Heat the remaining oil with 1 tbsp butter, fry the maida till well roasted, add the milk & cook stirring all the time till the sauce gets thickened & is lump free.

5)      When cold mix in slat, pepper pdr, cooked vegetables, cream, cheese & the sautéed bread cubes.

6)      Stir till well mixed, pour into a well greased pie dish, sprinkle bread crumbs in top & dot with the remaining tbsp of butter.

7)      Bake in a moderate oven till reddish brown in color & serve hot with a salad.

Simple beans vegetable, microwave

This is a very simple recipe with French beans. wash & cut beans into small pieces as seen in the picture. Heat 1 tsp oil in a microwaveable dish, add 1/2 tsp msutard seeds, micro high for 2 minutes, the seeds will crack, then add 2 tsp of udad dal & 1 red chili, micro high for another minute, then add the beans & microwave the beans with wee bit of water covered for about 6-8 minutes, depending if it is 1/4 or more beans you want to make. Then add salt to taste, you may garnish with 1-2 tbsp of grated coconut. For better flavour, grind grated coconut along with 1 green chili & 1 tsp jeera/cumin, add when the beans are well cooked along with salt & micro high for 1 minute.

ps- beans being high in fibre, is good for health. This is a very healthy dish, can be had with rice & sambar or rice & rasam.