Oats and veg delight soup

OATS AND VEG DELIGHT SOUP

Ingrediants:

Garlic : 1tsp finely chopped
Mixed veg: 1 cup chopped and boiled (French beans, cauliflower, carrot)
Onions: 1/4 finely chopped
Rolled Oats: 1Tblsp
Oil: 1/2 tsp 
Coriander: 1 Tblsp finely chopped
Freshly ground black pepper
Salt as per taste
 
METHOD:

- Heat the oil in a deep non stick pan, add garlic and onions and saute for a minute.
- Add the mix vegetables, 2 cups water, salt and pepper. Cook on a medium flame for 2 minutes.
- Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.
- Serve Hot

Chakotra/ grapefruit salad

Ingredients:

Chakotra/ Grapefruit- 200gms
Bell pepper- 1/2 thin slices
Capsicum: 1/2 thin slices
Sweet chilli sauce: 1TSp
Parsley leaves finely chopped
Peanuts: 1Tsp crushed
Salt as per taste
Lemon Juice: 1 Tsp

Recipe:

• Remove the peel and shred the grapefruit.
• Add capsicum, bell pepper, parsley leaves.
• Add rest of the above ingrediants and garnish it with crushed peanuts.

Multigrain spinach cutlets

Multigrain Spinach Cutlets:

Ingredients:
Spinach: 1/2cup paste
potato: 1 small boiled
chia seeds: 1/2tsp
flax seeds: 1tsp
onion: 1 small finely chopped
Sesame seeds: 1/2tsp
cornflour: 1tsp
oil: 1tsp

Recipe:

• Mix spinach paste, boiled patoato, chia seeds, flax seeds, onion and make small cutlets 
• Dissolve cornflour in water
• coat cutlets in cornflour paste and cover it with sesame seeds 
• fry it on non stick pan with 1tsp oil or cook it in air fryer.

Beetroot and Methi Cutlets

Beetroot and Methi Cutlets:

Ingredients:
methi finely chopped
beetroot: 1 boiled
paneer: 45gms
besan: 1tsp to bind
salt and chilli powder to taste
oil: 1tsp 

Recipe:   

• Mix all the ingredients except oil and make small cutlets out of it
• cook it on non stick with 1tsp oil
• serve hot with lettuce leaves and cherry tomatoes

Nutritious Lentil Soup

Nutritious Lentil Soup

Ingrediants:

- 1 cup well washed and chopped spinach

- 2Tblsp washed and drained moong dal

- 30gms low fat paneer cut in small pieces and grilled

- 1 chopped onion

- 1tsp butter

- salt and pepper to taste

 

Recipe: 

 

Cook spinach, moong dal and onions in a pan with 3 cups of water for 10mins.

Allow it to cool and then blend.

Transfer the puree to another pan and add the butter, paneer, salt and pepper.

Let it come to a boil, before serving hot.

 

 

Quinoa Salad

Quinoa delight

Ingredients:

Quinoa:         2Tblsp spoon

carrot:            1 finely chopped

capsicum:       1/2 finely chopped

bell pepper:    1/4th finely chopped

spring onions: 1 finely chopped with the greens

peanuts:           2 Tbsp (roasted and crushed)
mustard seeds: 1/4th tsp
green chillies
black pepper
salt to taste
1tsp olive oil

Recipe:

• Soak quinoa for at least 2 hours.
• heat the oil, add mustard seeds and green chillies and then add all the veggies and saute it for 2 mins
• add salt and pepper as per taste and cook with a covered lid for few minutes.
• serve hot

Thepla

                                                            Thepla

Ingredients:

2Tsp wheat flour
2Tsp bajra flour
1/2tsp green chilli paste
1/2tsp cumin powder
1/2tsp coriander powder
salt and chilli powder to taste
1tsp oil

Recipe:

• Mix both the flours together and add all the dry masalas.
• Knead it into a dough and keep aside for an hour covered with a damp cloth.
• Divide the dough into 2 equal size balls.
• Roll the balls into chapatis.
• Cook on a hot tawa till they turn light brown.
• Serve hot.