Carrot ginger soup

 INGREDIENTS

Carrots- 5-6 nos cut into cubes

Orange color mini bell pepper- 2 nos cut into slices

Onion-1/2 a medium size cut into slices

Garlic pods- 2 nos

Ginger- Generous size cut into pieces

Bay leaf- 1

Salt and pepper to taste and cilantro to garnish

PROCEDURE:

• In Instant pot, add a spoon of olive oil or avocado oil and saute the vegetables for 5-6 minutes.
• Add a pinch of salt and add a cup of vegetable broth or water.
• Cook for 12 minutes
• Once cool enough, blend using immersion blender or vitamix.
• Using the strainer, strain the soup and discard the scrap.
• In another soup pot, add the soup some pepper  and a bay leaf and some cilantro for garnish.
• Bring to a boil and add butter(optional) and croutons and adjust salt/pepper.
• Tip- Add some ginger powder or sukku powder to get a bit spice if you feel sick for medicinal values.

Coconut sweet Idiyappam(rice noodles)

 INGREDIENTS:

Ready made idiyappam packet- 1

Grated coconut-1 cup

Cardamom powder- 1 tsp

Cashewnuts-1 tbsp(a handful)

Sugar- 4-5 tbsp as per taste

Ghee- 1 tbsp

PROCEDURE:

• Prepare your readymade idiyappam.
• Add the coconut, cardamom powder, sugar into the idiyappam and mix gently not breaking the idiyappam much.
• In a pan with ghee, saute the cashewnuts till golden brown and add to the idiyappam.
• Enjoy as a side for your tiffen or breakfast. 

Veg Corn Soup

 INGREDIENTS:

Cabbage- chopped

Green Beans- chopped

Carrots- Chopped

Ginger and garlic- chopped finely

Green onions white part- chopped

Green bell pepper- chopped

Onions- 1/2 small chopped

Cilantro- Chopped

Sweet corn- canned or frozen- a handful

Chings Green chilli sauce-1 splash

Soy sauce- 1 splash

Corn slurry- 1 or 2 tsp 

White pepper, Black pepper, Red chilli flakes and salt- To taste

PROCEDURE:

• Add a spoon of oil and saute ginger, garlic, white part of spring onions and some salt till raw smell is gone
• Add all the veggies and all saute. Add red chilli flakes, green sauce, soy sauce, salt and pour water.
• Add corn slurry based on the soup quantity and boil for 15-20 minutes until veggies are cooked well. 
• Add white pepper and black pepper and drink hot.

Healthy Veggie Juice

 INGREDIENTS:

Orange- 2 nos, small

Beetroot-1/2 

Carrot- 1

White pumpkin- 1 small piece

Ginger- 1 small piece

Lime-1 no

Turmeric powder- 1 tsp

Water or coconut water- To immerse the vegetables 

PROCEDURE:

• Chop all vegetables and put in your vitamix
• Grind to a good juice consistency and strain the pulp.
• Drink fresh in morning.

Kuska Biriyani(Empty biriyani)

 INGREDIENTS:

Fennel seeds aka saunf- 1 tbsp

Cloves- 2

Elaichi-2

Cinnamon stick- small piece

Bay leaf- 1 big or 2 small

Star anise- 2 

Kal paasi( dry sea weed-- 2 

Mint leaves and cilantro- a handful

Green chillies-2 or 3 depending on spice

Onion- 1 small

Tomato-1 small

Ginger garlic paste- 1 tbsp

Rice- 1 cup

Coconut milk-1 cup, water- 1 cup

Turmeric powder, red chilli powder, salt- To taste.

PROCEDURE:

• Soak a cup of rice in water.
• In a pot, add oil and all the dry spices and allow to splatter.
• Add sliced onions and cook till brown. Add ginger garlic paste and green chillies.
• Once the raw smell is gone, add tomatoes and mint leaves and cilantro. 
• Add red chilli powder, turmeric powder, salt and close the lid and allow to cook.
• Once oil separates add water and coconut milk. They need to come to a rolling boil. 
• Now add the rice and cook for 12 minutes and turn off stove.
• Serve with boiled eggs and salna.

Masala Maggi noodles

 

INGREDIENTS:

Maggi packets- 4 pack

Frozen carrot peas- To your taste

Onion-1/2 sliced

Tomato-1 small sliced

Green chillies- 1 or 2 sliced

Bell peppers- To taste

Turmeric powder, chilli powder, Daniya powder, Garam masala- To taste

Maggi masala packets- 4 nos

Garlic pods- 2 nos minced

Cilantro- To garnish

Water-4 cups

PROCEDURE:

In a pan, add oil, add onions, garlic, chillies and saute. Then add tomato and all the veggies of your choice. 

Then add the masala powders once veggies have been cooked and add 4 cups of water and bring to a boil.

Now add maggi noodles and cook until water is evaporated.

Garnish with cilantro and serve with ketchup.

Veg Hakka Noodles

INGREDIENTS:

Colorful mini bell peppers-4 or 5 chopped
Cabbage- A small portion, chopped
Broccoli- A few florets
Spring onions- 1 bunch chopped
Ginger and garlic- equal portion, chopped finely
Carrot- 1 big sliced thin
Beans- A handful, chopped
Mushrooms- 4 or 5 sliced
Green chilli- 1 sliced(optional)
Cilantro- A handful, chopped for garnish
Chings- Hakka noodles packet-1
Chings- Green chili sauce- To taste
Chings Hakka noodles powder- 1 tbsp
White and black pepper- 1 tsp each
Soy Sauce- 1 tbsp
Rice vinegar-1 tsp (optional)

PROCEDURE:

• Chop all vegetables.
• Boil the noodles with a dash of oil and salt to aldente.
• In a wok, add oil, add white part of spring onions, ginger, garlic and saute. 
• Add all the vegetables and saute till well cooked.
• Drain the noodles and toss in cold water. Cut the noodles with scissors to smaller threads if needed. 
• Add the noodles to the vegetables.
• Add soy sauce, white pepper, black pepper, rice vinegar, Chings hakka noodles powder, salt and mix the noodles and vegetables.
• Garnish with green part of spring onions and cilantro. Enjoy hot!