Indian Minestrone Soup

I love the minestrone soup served in Italian Restaurants. So I tried modifying the spices a little bit to give it an Indian taste and I loved it even better! This soup is very versatile and can be prepared with any combination of vegetables. So I usually prepare this with seasonal vegetables and the taste of this soup differs slightly depending on the vegetables that I use. So my family never gets bored of this soup.

Ingredients

Spinach – 1 Cup finely chopped
White onion - 1 Medium finely chopped
Garlic - 1 Clove
Potato - 1 Cup diced
Red Pepper – 1 Cup diced
Green Pepper – 1 Cup diced
Carrots - 1 Cup diced
Zucchini - 1 Cup diced (can be replaced by any gourd or squash)
Celery - 1 Cup diced
Green Beans - 1 cup cut
Peas - 1 cup
Chick Peas - ½ cup cooked
Kidney Beans - ½ cup cooked
Tomato puree – 1 can
Cumin Powder – 1 Tsp
Coriander Powder – 1 Tsp
Red Chili Powder – 1 Tsp
Cilantro – 1 Tbsp
Olive Oil - 1 Tbsp
Water – 3 cups

Directions

• Heat olive oil and gently sauté onion and garlic until the onion is translucent and you get a rich aroma from the garlic
• Add the Cumin powder, Coriander powder and Chili powder and sauté for 1 minute
• Add all the vegetables (except spinach) and beans.
• Add tomato puree and water
• Add salt and allow to boil for 10-15 minutes until all the vegetables is cooked
• Add spinach and allow it to wilt
• Reduce heat and simmer for 5 minutes
• Garnish with cilantro and serve with croutons or warm garlic bread

Servings: 12

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Mango Lassi - Mango Yogurt Shake

Carefree days with no school, playing cricket with the kids in the neighborhood and sipping cool Mango Lassi while swinging in the porch are the memories that I have of summer holidays growing up in South India. Ah! Those were the blissful days of childhood with no responsibilities and no worries. Even today I feel nostalgic about those hot summer days when I prepare this sweet and mildly sour shake at home. This shake will surely satisfy your sweet cravings in a very nutritious way.

Ingredients

Fat free vanilla yogurt – 2 cups
Ripe Mango – 1 cup sliced
Shredded ice – 1 cup
Cardamom - 3 seeds
Fresh mint – to garnish

Directions

• Blend yogurt, mango, cardamom and ice in a blender until smooth.
• Garnish with couple of mint leaves

Servings: 3

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition facts are approximate

Aloo Paratha - Stuffed Potato Wraps

All of us have our own comfort food and Aloo (Potato) Paratha (Wrap) is my ultimate comfort food. It requires very few ingredients and is a snap to prepare. You can even prepare them in bulk and freeze them for future use. It is also very versatile as a ‘to-go’ meal. You can just roll the wrap in some aluminum foil and eat them in the car.

Ingredients

Potato - 2 large boiled
Wheat Flour - 1 cup
Cumin Seeds - 1 tbsp
Green Chilies - 4 thinly sliced and chopped
Cilantro - ¼ cup finely chopped
Salt - ½ tsp
Turmeric Powder - ¼ tsp
Oil - 2 tbsp

Directions

• Boil and mash the potato and keep aside. Make sure that there are no lumps.
• Add cumin seeds, green chilies, cilantro, turmeric powder and salt to the mashed potato and mix well.
• Add water and 1 Tbsp oil to the Wheat flour and knead into a soft dough
• Let it rest for at least 30 minutes
• Make small ping-pong size balls of the dough and roll it out into a small circle
• You can dust the surface and the rolling pin with some flour so that it doesn’t stick
• Place 1 tbsp of potato filling in the center and fold all the corners to make a ball with the stuffing inside.
• Roll it out again gently into 6 inch (diameter) paratha
• Roast in a hot griddle. Fry one side for a minute and then turn over and brush some oil. Repeat the same for the other side.
• Serve hot with pickles or yogurt.
  

Servings: 4

Nutrition Facts Source : http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Cauliflower Manchurian

OK! This might not be the most healthful recipe but it is one of my all time favorite Indo-Chinese appetizer and I like to indulge once in a while. The combination of chinese flavors with spicy Indian red chili powder is delicious.
This will surely be a hit at any party!

Ingredients

Cauliflower – 1 medium cut into big florets
Spring Onions – 1 small bunch
Garlic – 2 tsp finely chopped
Ginger – 2 tsp finely chopped
All purpose flour – ¼ cup
Corn Starch – 3 tbsp
Red Chili Powder – 1 tsp
Red Chilies Dry – 2
Soy Sauce – 3 Tbsp
Olive Oil – 3 tbsp
Canola oil to fry – ½ cup
Salt – to taste

Directions

• Boil the florets in water for 3 to 4 minutes. Drain and pat dry.
• Make a batter by mixing flour, 2 tbsp corn starch, ½ tsp garlic, ½ tsp ginger and red chili powder.
• Dip florets in batter and deep fry.
• Drain on paper towel and keep aside.
• Take olive oil in a skillet and add remaining ginger, garlic and red chili flakes and fry for a couple of minutes.
• Add spring onion and fry for a minute.
• Add the fried florets and soy sauce and toss.
• Sprinkle 1 tbsp corn starch and stir fry.
• Serve piping hot with tooth picks and red chili sauce.
  

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Vegetable Fried Rice

“Full-time job and home-maker” - This combination of roles does not have to mean that your cooking is limited to popping a frozen dinner into the microwave. This easy one-pot recipe can be prepared from scratch in less than 30 minutes and your family will wipe their plates clean even faster – Guaranteed!

Ingredients

Vegetable Fried Rice
Carrots - 1 cup cut length wise
Beans - 1 cup cut long
Peas - 1/2 cup frozen
Cauliflower - 1 cup cut into small florets
Green Pepper - 1 cut chopped
Onion - 1 medium thinly sliced
Cinnamon - 4 small sticks
Cloves - 4
Cilantro - 1 cup finely chopped
Garlic - 2 cloves
Ginger - ¼ inch
Green Chilies - 4
Basmati/Long Grain Rice - 1 cup
Lemon Juice - 2 tbsp
Salt - 1 tsp
Olive oil - 2 tbsp

Yogurt - Raita
Plain fat free yogurt - 1 cup
Tomato - 1 small finely chopped
Cucumber - 1 small finely chopped
Cilantro - 2 tbsp finely chopped

Directions

• Grind green chilies, garlic, ginger and cilantro in a blender and keep aside
• Heat olive oil in a large pan on medium heat and sauté onion ,cinnamon sticks and cloves until the onions become translucent
• Add the rest of the vegetables and sauté for a couple of minutes.
• Add the ground paste, salt and lemon juice and sauté for a minute
• Add the long grain rice and mix well.
• Add 2 cups of water and let cook with a lid for 10 minutes or till the rice is done.
• To prepare the Raita mix yogurt, tomato, cucumber and cilantro with little salt to taste
• Serve Vegetable Rice with Raita

Servings: 4

Nutrition Fact Source: http://www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Vegetarian Lettuce Wraps

As a vegetarian, I am very conscious about the amount of protein present in the meals that I prepare for my family. Vegetarians usually get their protein from lentils, beans and dairy. Soy bean is a great source of protein and this recipe with lots of tofu (bean curd) will certainly contribute handsomely to your daily % intake of protein. These wraps with ice cold lettuce and warm flavorful filling are so delicious that your kids won’t even realize that you have served them bean sprouts!





Ingredients

Iceberg Lettuce - 1 head
Garlic - 3 cloves minced
Ginger - 1 finger sized piece, grated
Red Chili - 1 de-seeded and finely chopped
Shallots/ - White Onion 2 small
Extra Firm Tofu (Lite) - ½ cup cut into thin slices
Carrot - ½ cup grated or thinly sliced
Cabbage - ½ cup shredded
Spring onion - 4 thinly sliced
Bean Sprouts - 2 cups
Lime Juice - 2 Tbsp
Soy Sauce - 2 Tbsp
Peanuts (Optional) - ½ cup dry roasted - roughly chopped
Olive oil - 2 Tbsp
Fresh Basil - ½ cup chopped

Directions

• Cut off stem of iceberg lettuce and separate the leaves and place in a bowl of ice cubes so that they become cold and crisp.
• Heat oil in a wok or a large frying pan.
• Add garlic, ginger, red chilies and shallots and sauté until translucent.
• Add the tofu, carrot, cabbage and spring onion and stir fry for a couple of minutes.
• Add the lime juice and soy sauce.
• Add the bean sprout and stir fry for a minute and remove from heat.
• Take a whole lettuce leaf and place 2 or 3 tablespoons of filling in the center. Top with fresh basil. Add roasted peanuts (optional) Make into a wrap and enjoy.
  

Note: No added salt is required as soy sauce is quite salty.

Servings: 8

Nutrition Facts Source : http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate and calculated without peanut topping

Chickpea and Spinach Soup

November is here and the cold winter days are upon us and there is nothing more divine than curling up on the couch, in front of the fireplace, with a soft woolen shawl and slurping on a warm bowl of heavenly soup!

Presenting the very first recipe on Asian Vegetarian

Chick Pea and Spinach Soup

Ingredients

Check Peas - 1 can drained and rinsed
Fresh Spinach - 5 cups washed and shredded
Potato - 2 medium size chopped
Onions Chopped - 1 cup
Garlic - 2-3 cloves
Skim Milk - 1 cup
Vegetable Stock/Water - 1 quart
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Corn Starch - 1 tbsp
Olive Oil - 1 tsp
Salt and Pepper - To taste

Directions

• Sauté Onion and garlic in olive oil until the onion is translucent
• Add vegetable stock/water, potato and chickpea and bring to a boil
• Add cumin powder, coriander powder and salt and simmer for 10 minutes
• Add the spinach and let it wilt
• Mix skim milk and corn starch separately and add this mixture slowly into the soup and mix well.
• Let simmer for 5 minutes
• Remove a cup and half of soup in a blender and puree
• Add the puree back into the soup and stir well
• Serve hot with croutons

Nutrition Fact Source : http://www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate and is based on preparing this soup with water instead of vegetable stock.