Friday, December 21, 2012

Healthy Tangy Carrot Soup

Soups are always considered to be healthy dish which should be included in our daily diet. Tangy Carrot Soup is a delicious appetizer that is simply easy-to-prepare and comforting winter treat. Carrots simmered in orange juice and then blended with other flavorings make this soup to be more nutritious, healthy as well as tasty. It’s Sweet and tangy taste makes it more delicious. Once you have this Tangy Carrot Soup, I am sure you will always crave for it.

Recipe Source : Neeta Mehta


Chopped carrot-2

Chopped Potato -2



Ginger -1/2 inch, chopped

vegetable stock-2 cups

Fresh orange juice-1/4 cup

Salt as per taste

Freshly ground black pepper-1/4 tsp


 1. Peel and cut the carrots, potatoes and onions

 2.Lightly fry the onion on low heat with peppercorns and ginger.

3. Now add the carrot and potato. Stir for a minute on low flame. Add some water and vegetable   stockto it and boil.

4.Simmer for 7-8 minutes on low heat and then remove from fire.

5. Cool down to room temperature and grind in a blender to a smooth paste. Strain the vegetable puree.
6. keep on a low heat before serving Add orange juice, salt and pepper to the soup and serve hot.

Tuesday, December 18, 2012

Vegetable Jaipuri

Vegetable jaipuri  is a rich dish from the Rajasthani cuisine.  I learnt this version from one of my friend .When I went to her house last time, she had prepared this dish for me and I just loved it. Vegetable jaipuri always consist of variety of vegetables mixed with some kind of masalas. It’s a very tasty and delicious sabzi which goes perfect with paratha, phulka or rice!

Ingredient for boil:
Green peas-1cup
Chopped potatoes-1cup
Chopped carrot-1cup
Chopped French beans- ½ cup
Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
grated coconut/cashew ( I used cashew instead of coconut)- 2-tbsp
chopped onion-1cup
chopped tomato-1cup
ginger- long piece
garlic 5-6 pieces
Mix and grind into paste.

Ingredients for dry Masala:
black pepper corns- 4 to5
coriander seeds-1-tbsp
cumin seeds-1-tbsp
Mix and grind into dry powder. 

Ingredients for curry:
Chopped Onion- 1
Chopped tomato-1
chilly powder-1tsp
turmeric powder ½ tsp
grated beetroot for colour-1-tbsp
Sugar-1/2 tsp
Salt to taste
Coriander leaves for garnish.
1. Boil vegetables and keep aside.
2. Grind all the ingredients listed above into a grinder and make a paste. Add some water if required.
3. Heat the oil in tava and add the ground paste in it.
4. Then add the dry masala powder and stir till oil separates from the paste.
5. Add all the vegetables in a sequence. First add onion and stir well .
6. They start to cook then  add tomato and green peas Lid the pan for about 5 minutes. and cover again for 5 minutes.If you want red color then add chopped beetroot in it.
7. At last add boil vegetables and stir well  till the  paste gets applied evenly to all the vegetables.
8. Then add turmeric powder, chilli powder, salt, and sugar and let it cook for 8-10 minutes.

You can sprinkle some water if you feel vegetables become thick

9.Mix well and turn off the flame &Garnish with chopped coriander and serve with hot Roti/ parathas.