Red Pumpkin and Baby corn Soup:
Ingredients:
2 cups chopped red pumpkins
1 tsp basil
1 tsp parsley
½ tsp black pepper
½ tsp chili flakes
½ cup chopped baby corn
Salt to taste
1 tsp olive oil
6-8 pcs garlic
½ tsp ginger
Cilantro leaves decoration
Method:
Fry the pumpkin, garlic and ginger in the Olive oil/butter until softened. Add fresh basil leaves and parsley. Add a pint of the water and bring the pumpkin to a boil in the pressure cooker. Let it cool for a while and then use a blender, food processor or hand blender to puree it. Add chopped baby corn to it.
Bring the soup to a boil again. Add water needed, and then add this to the soup with some salt and pepper and chili flakes to taste. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the pumpkin soup immediately.
Tips: Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.
White pumpkin and pesto Soup:
Ingredients:
2 cups chopped white pumpkins
1 tsp basil
1 tsp parsley
½ tsp black pepper
Salt to taste
1 tsp olive oil
6-8 pcs garlic
½ tsp ginger
Handful of pumpkin seeds
Cilantro leaves decoration
Method:
Fry the pumpkin, garlic and ginger in the Olive oil/butter until softened. Add fresh basil leaves and parsley. Add a pint of the water and bring the pumpkin to a boil in the pressure cooker. Add handful of pumpkin seeds. Let it cool for a while and then use a blender, food processor or hand blender to puree it.
Bring the soup to a boil again. Add water needed, and then add this to the soup with some salt and pepper to taste. Chop the cilantro leaves.
Garnish each with the chopped cilantro leaves, some whipped cream and pumpkin seeds.
Serve the pumpkin soup immediately.
Tip: you can add cream also to make it testier. It is very good in summer because it is very cool vegetable.
It is one of the vegetables which is very low calories; provides just 26 cal per 100 g and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. You can control cholesterol and reduce your weight too. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α and ß carotenes, cryptoxanthin, lutein and zeaxanthin. Carotenes convert into vitamin A inside the body.
Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in reitina of the eyes. Thus, it helps protect from "age related macular disease" (ARMD) in the elderly.
Rich in B-complex group of vitamins like floats, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
It is also rich source of minerals like copper, calcium, potassium and phosphorus.
Falafel:
Falafel is very popular in the Middle East as a fast food. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, hummus and tahini. As an appetizer, it is served on a pickled salad, or with hummus and tahini. Falafel is a favorite among vegetarians. it contains plenty of important nutrients like vitamins A and C, iron, Protein and fiber. If you don’t have time to make your own falafel you can check out our favorite falafel mixes.
Preparation Time: 25 mins
Cooking Time: 30 mins
Makes 12 servings
Ingredients:
1 cup garbanzo beans (you get dried green chickpeas also in the market) or 16 oz. can of chickpeas or dried chickpeas.
1 large onion, chopped
2-4 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons gram flour (besan)
1 pinch of ENO or soda
Salt to taste
½ tsp Pepper
Oil for frying
(Tip: if you don’t want to eat fried one than see the picture which I have posted it)
Other Ingredients:
2 tomatoes, thinly sliced
1 cup lettuce, shredded
Slice onions and pickled vegetables
Method:
Place dried garbanzo beans in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned or fresh.
Drain garbanzo beans, and place in pan with fresh water, and bring to a boil.
Allow boiling for 5 minutes, drain and allow cooling for 10 - 15 minutes.
Combine garbanzo beans, garlic, onion, coriander, cumin, salt and pepper (to taste), ENO (soda)in medium bowl. Add little besan flour.
Add in to mixer or grinder all the ingredients and grind it like thick paste.
Form the mixture into small balls to slightly flatten, about the size of a ping pong ball.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
If you don’t want to eat fried one, than you have one option you can use Appe pan for this balls to cook.
Brush a non-stick pan with the oil and cook the patties till golden brown in colour.
Drain on absorbent paper and keep aside.
Serve hot.
Serving Suggestion:
Falafel can be served as an appetizer with hummus and tahini, or as a main course. You can eat stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper.
Below you can see old post of my healthy recipe :-)
