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Thursday 29 January 2015

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This is a healthy and delicious vibrant green color soup. Green pea soup can be served with slice of bread or with rice.
Recipe will serve 4.
Green Pea Soup Recipe by ManjulaIngredients:
2 cup frozen thawed green peas
1 teaspoon ginger paste ( easy to make shred ginger using zester or fine shredder)
1-1/2 tablespoon oil
1 teaspoon salt
3 tablespoons heavy cream
2 cups water
For seasoning:
1/2 tablespoon oil
1 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek seeds (methi dana)
1/4 teaspoon turmeric (haldi)
1 teaspoon lemon juice
1/4 teaspoon garam masala, available in Indian grocery stores
1/8 teaspoon black pepper
For garnishing 2 tablespoons of heavy cream is optional

Method
Blend the green peas into coarse paste using little water or no water.
Heat 1 tablespoon of oil in a frying pan and add the peas, salt and ginger paste stir fry the peas over medium heat by pressing and scrapping from the sides for about 5 minutes. Set aside.
Heat 1 tablespoon of oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add the cumin seeds as they crack add fenugreek seeds and turmeric stir for a second and add water let it come to boil.
Add cooked green peas, and cream, mix it well. As it comes to boil lower the heat to low medium, cover the sauce pan and let it cook for about 20 minutes. Turn off the heat.
Add lemon juice, black pepper, garam masala mix and cover for few minutes.
Garnish with cream. Serve warm or at room temperature.

This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, tasty and full of flavor.
This recipe will serve 2.
Ingredients:
2 cups Kale stalks removed and leaves thinly sliced
Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup
1/2 apple thin sliced makes about 1/2 cup of sliced apple
1/2 cup cucumber cubed in small pieces
2 tablespoons dry cranberry
2 tablespoons sliced almonds toasted
1-1/2 tablespoon olive oil divided
1 tablespoon ginger juice
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar

Method
Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
Add the sliced almonds for a nice crunch.
You will sure enjoy this kale salad for a light and healthy side dish.

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
Recipe will serve 4.
Lentil Vegetable SoupIngredients:
1/2 cup lentils (masoor dal)
1 cup of carrots, sliced in 1/2 inch pieces
1/2 cup of green string beans, sliced ½ inch pieces
1 cup of celery, sliced in ½ inch pieces
3 medium size tomatoes cut into 8 pieces
About ½ inch ginger thin sliced
1½ teaspoon salt
1/2 teaspoon turmeric (haldi)
1/2 teaspoon black pepper
Chaunk (seasoning):
2 tablespoon clarified butter (ghee) or 2 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon garam masala
Half a lemon

Method:
Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
Close the pressure cooker and put the weight (or seal the exhaust).
As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
Chaunk (seasoning):
For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
Add garam masala to the soup and mix it well.
Before serving squeeze a few drops of lemon juice.