Tomato, white bean and spinach soup

Ingredients

½ cup boiled white beans

2 tomatoes, chopped

1 cup spinach

½ onion, chopped

2 garlic cloves, chopped

½ tsp dried oregano

1 tsp oil

1½ cups vegetable/chicken stock or water

Salt and black pepper pdr to taste

How to make it:

Sauté the onion and garlic in oil until soft. Add the tomatoes, beans, oregano and stock, then simmer for 10–15 minutes. Stir in the spinach and cook until wilted. Season with salt and black pepper and eat with a slice of wholegrain toast.

 

 

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

Tomato coconut raita to cool and refresh

Ingredients

Oil - 3 tbsp

Hing - 1/2 tsp

Mustard seeds - 1 tsp

Dry red chillies - 2

Urad dal - 2 tsp

Chana dal - 2 tsp

Curry leaves - a sprig

Tomato chopped - 1½ cups

Salt to taste

Coconut - 1/4 cup

Cumin - 1 tsp

Green chilli - 1

Water

Curd - 2 cups

Coriander leaves, chopped

 

Preparations

Finely chop the tomatoes.

Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.

In a grinder, take grated coconut, cumin, green chilli, and a dash of water, and grind it into a smooth paste.

Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.

Add salt and coriander and mix well.

Serve it in a bowl garnished with a coriander sprig, and enjoy.       

 

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

  

 

Misal Pav

 

Ingredients 

Red Chilli Paste

3-4 Byadgi Chillies, soaked in hot water for 10 minutes or until soft

 3-4 Kashmiri Red Chillies, soaked in hot water for 10 minutes or until soft 

 6 Cloves Garlic

Misal

•  ¼ Cup Oil, groundnut, sesame, canola oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
•  ⅛ tsp Hing
•  2 Sprigs chopped Curry Leaves, stem removed
• ¾ Cup chopped Onion, approx 2 onions
•  ½ Cup chopped Tomato, approx 1 tomato
•  ½ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 1 tbsp Misal Masala, sub with goda masala or pav bhaji masala
• 200 Grams Mixed Sprouts
• 3 Cups Water
• 1 ½ tsp Salt
• ¾ tbsp Jaggery
• ⅓ Cup chopped Coriander Leaves
• 2-3 Wedges Lemon
•  

• Method 

  Red Chilli Paste

  • Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside

  Misal

   Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.

Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.

Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.

Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.

Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan! 

It can be served with poha as poha will soak up all the gravy to make it tasty. 

 

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

 

Veg Stuffed Chessy Tacos

 Ingredients and Preparations

left-over rotis

oil 1 tbsp 

garlic 1 tsp ( optional) 

 onion finely chopped 1 

tomato 1 finely chopped

capsicum 1 finely chopped

corn 2 tbsp

green chilies 2-3 finely chopped as per taste

grated cheese as desired

chili flakes as desired

potatoes boiled and mashed  as needed 

masala as per your taste

butter to fry 

heat oil in a pan 

add garlic, fry for 2 minutes

 add onion, little salt to fry till transparent

add tomatoes and rest of the veges, fry for 2- 3 minutes

spread some mayonnaise/ tomato sauce, spread on the roti

spread the veges on one half of the roti, spread some cheese

fold the roti , press a little

heat little butter put the folded roti, cook on one side pressing it down

turn the roti to fry on the other side till crisp

serve it hot with some 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

Steamed Semolina veges with Chutney

 Ingredients and Preparations

2 cups suji put in a bowl add

¾ cup curd ,  add salt

Add water little mixing well after each addition, batter should be thick, rest for 10-15 minutes

Onion 1

Tomato 1

Corn ½ cup

Capsicum

Green chilies

Chaat masala ½ tsp

Mix well

If suji batter is very thick, add more water to get thick consistency, thicker than idli batter

Divide batter into 2 parts, to 1 add green chutney, mix add 1 tsp Eno mix well

Grease a baking dish well, add the green batter, tap

Heat water in a steamer, steam the green batter for 5 minutes

In 2^nd part add Eno 1 tsp little water, mix well

On top of green batter add a thin layer of tomato sauce ,’spread the prepared vegetables all over, cover with white batter sprinkle with little red chili pdr and green coriander leaves

Steam on medium flame for 15-18 minutes.

Once steamed, remove cool and cut into slices to serve with chutney 

 1 tbsp chana dal in 1 tsp oil, fry, once golden add garlic, ginger -3 red chilies, curry leaves, 3 tomatoes chopped , add salt mix well, add water, mix, cook covered for 3-4 minutes, cool and grind with little water to a smooth chutney.

In 1 tsp oil mustard seeds ½ tsp, hing, curry leaves, put seasoning on top of chutney

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

Gut-Friendly Veggie Sandwich

 

 Ingredients

2 tbsp whole-milk plain strained (Greek-style) yogurt

2 tbsp cream cheese (1 ounce), at room temperature

1½ tbsp refrigerated basil pesto

2 (1½-ounce) slices sprouted whole-wheat bread, toasted

1 small clove garlic, peeled

½ cup frozen artichoke hearts, thawed, coarsely chopped and patted dry

½ cup shaved asparagus

1 tbsp extra-virgin olive oil

2 pickled cherry peppers, thinly sliced (about ¼ cup), plus 1 teaspoon brine, divided

1 small  tomato, sliced ¼-inch thick

½ cup packed spring mix salad greens

Preparations

Combine 2 tablespoons each yogurt and cream cheese and 1½ tablespoons pesto in a small bowl; stir until smooth. Place 2 toast slices flat on a cutting board; gently rub garlic clove on top side of both slices until evenly coated. Spread both with the yogurt mixture (about 2 tablespoons each).

Combine artichoke hearts, ½ cup asparagus, 1 tablespoon oil and 1 teaspoon pickled pepper brine in a medium bowl; toss until fully coated. Arrange tomato slices on top of 1 toast slice. Top with the artichoke mixture, ½ cup spring mix and sliced pickled peppers.

Top with the remaining toast slice, yogurt-side down. Cut in half diagonally 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