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(31) Tomato Soup.

Serves 4, 150 ml each

Ingredients:

  • 3 medium size tomatoes.
  • 4 Drumsticks 3 inches each.
  • 1 Carrot 6 inches long.
  • 500 ml Water.
  • 2 tsp. Salt.
  • 2 tbsp. Sugar.
  • 1 tsp. black pepper powder.

Tempering ingredients:

  • 1 tbsp.Butter or Ghee.
  • 1 tsp. Jeera.
  • ½ inch cinnamon stick.
  • 2 Cloves

Method:

  1. Pressure cook all vegetables in 200 ml water. Add salt, sugar and black pepper. Cook upto 3 whistles.
  2. After pressure release, open the cooker and cool the things completely.
  3. Scrape pulp from drumstick with the help of spoon and discard skins.
  4. Blend all the vegetables in blender and strain with the help of strainer. Add water to to make required quantity.
  5. Boil soup for 5 mins. Side by side heat tempering vessel on slow flame and add butter . Once butter melt add cumin. After crackling sound add cinnamon and clove. Pour this tempered mixture in soup and boil for 1 more min. Serves hot.
  6. Serve your soup with handavo,khichadi biryani or as you want. Serve with love and smile
  7. You can also have during sickness .As drumsticks contains all nine essential amino acids, tomatoes are rich in fibers, lycopene, minerals and vitamins B and C and carrots are rich in minerals and vitamins A, D, E and K.

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cold drink Health Drinks Hot Drinks

(23) Fajeto

Mango Soup

Serves 4 person 175 ml each

Ingredients

  • 400 ml water.
  • 6 mango’s seeds and skins remaining after extraction of pulp ( Aam ras )
  • 2 tsp. Salt.
  • 2 tbsp.Sugar.
  • 1/2 inch grated ginger.
  • 2 green chillies halved lengthwise and reseeded.

Tempering ingredients:

  • 1/2 tsp. Cumin (jeera).
  • 2 Cloves (lavang).
  • 1/2 inch Cinnamon ( dalchini).
  • 8-10 curry leaves.
  • 1 tbsp. Freshly chopped coriander leaves.
  • 1 tbsp.ghee.

Method:

(1) In one big bowl take 400 ml. Water

(2) Squeeze and wash thoroughly skins and seeds of Mangoes in this water and drain it. Let 2 of the seeds remain inside for enhancing the sour taste.( Skins can be put to good use by transferring it to compost bin. And seeds can be Sun dried for further use in the making mouth freshner.

(3) Add to this salt, sugar, grated ginger and green chilli.

(4) Boil on slow flame for 5 mins.

(5) Side by side put tadka pan after adding ghee. as soon as ghee melts add jeera wait for crackling sound . Cloves, Cinnamon and curry leaves and finely chopped coriander leaves in it.Boil for 5 more mins. and mango soup is ready.

(6) Enjoy this soup with rice, chillas, biryani, pulao or as you want. you will like both type hot as well as cold. Cold mango soup is a refreshing drink in hot summer days.

Fajeto

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Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice

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(04) Kadhi

Kadhi is a popular Indian dish, made with besan and yogurt as main ingredients along with various spices. A popular lunch recipe across all Indian households, Kadhi is best served along with cooked rice

serves 4

Ingredients:

  • 1 cup plain curd.
  • 3 cup water.
  • 2 tbsp. Besan (Channadal) flour.
  • 2tbsp. Sugar.
  • 2 tsp. Salt.
  • ½ inch size grated ginger.

Tempering Ingredients:

  • ½ tsp. Cumin(Jeera).
  • ½ tsp. Fennel (saunf).
  • ¼ tsp. Fenugreek (methi).
  • 1 Whole red or green chilli.
  • 2 Cloves(lavang).
  • ½ inch Cinnamon leaves(tej patta)
  • Pinch of Asafoetida.
  • 5-6 Curry leaves.
  • 2 tsp. Chopped Coriander leaves( dhania patti).

Method

1) In big vessel add curd and water

2) After whisking both ingredients with the help of whisk add besan and again mix it thoroughly so that no lumps remain.

3) Put the vessel on high flame and stir continuously.

4) After 3 boils put it on slow flame and add salt.

5) Now on slow flame add sugar and grated ginger and boil for 2 mins.

6) Side by side on gas stove with slow flame heat up tempering vessel after adding ghee.

7) Once ghee melted add all tempering dry ingredients one by one in following order as Cumin,Fennel, Fenugreek ,Cloves and Cinnamon stick at a time .After crackling add a halved deseed red chilli.,then curry leaves and lastly Asafoetida and Coriander leaves.

8) Switch it to fast flame with continue stirring .

9) After 2 boils switch off the flame. Kadhi is ready.

10) Serve kadhi with khichadi,steam rice,pulao , biryani ,khaman dhokla or as you wish. Serve with love and smile.

Tempering Ingredients
Kadhi

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