Geetika's Recipes!

a collection of practical recipes

Soup

Oats Garlic Vegetable Soup

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Ingredients

  • 2 tsp finely chopped garlic
  • 1 cup chopped and boiled mixed vegetables (french beans, carrot, and cauliflower)
  • 1 tsp olive oil
  • 1/4 cup finely chopped onions
  • salt and pepper to taste
  • 2 tbsp quick-cooking rolled oats
  • 2 tbsp chopped coriander

Method

Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the mixed vegetables, 3 cups of water, salt, and pepper mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.

Serve hot. You can add some lemon juice to enhance the taste.

Hot and Cold Beetroot Soup

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Ingredients
1 cup chopped beetroot
1/2 cup chopped bottle gourd (doodhi / lauki)
1/2 cup chopped onions
1/2 cup chopped potatoes
1/2 cup chopped tomatoes
1/2 tsp sugar
salt to taste
2 tbsp whipped cream
1 tsp chopped coriander (dhania) for garnishing

Method

  • Combine the beetroot, onions, potatoes, tomatoes and bottle gourd along with enough water and pressure cook for 2 whistles or till the vegetables are cooked.
  • Cool slightly and blend in mixer till smooth. Strain and keep aside.
  • Add the salt and sugar, mix well and either serve chilled or bring the soup to boil and serve hot.
  • While serving chilled, garnish with cream.
  • While serving hot, garnish with coriander

Roasted Red Capsicum Soup

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Ingredients

2 whole red capsicums
4 tomatoes
2 bay leaves
1 clove of garlic
1/2 cup low-fat milk
1 tbsp cornflour
salt to taste

For the garnish
2 tbsp chopped coriander

Method

  •     Pierce the red capsicum with a fork and roast them over a flame till they turn black.
  •     Cool, wash them and remove the skin, stem and seeds. Keep aside.
  •     Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
  •     Purée the capsicum and tomato mixture into a smooth paste.
  •     Mix the cornflour and milk and add to the paste.
  •     Add salt and simmer the soup for few minutes till it thickens.
  •     Serve hot garnished with coriander.

Protein rich lentil soup

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Ingredients
2 tbsp masoor dal (split red lentil)
1 cup onions, sliced
3/4 cup chopped tomatoes
2 garlic cloves, crushed
1/2 tsp chilli powder (optional)
1 tsp oil
salt to taste

To Serve
lemon slices
1/4 cup cooked rice

Method

1. Heat the oil in a pressure cooker and fry the onions for a little time.
2. Add the crushed garlic and chilli powder. Fry again until it releases a nice aroma.
3. Add 2½ cups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker (3-4 whistles).
4. When cooked, pass the mixture through a sieve.
5. Boil for 15 minutes. Add salt.
6. Serve hot with cooked rice and slices of lemon.