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.