Jaljeera

A refreshing drink that's also an excellent appetiser and is a great accompaniment for most Indian chaat (snack) dishes. 

JALJEERA

Ingredients : (For approx 2 glasses of Jaljeera)

Chopped coriander - 50 gms
Green Chilies - 3
Mint leaves - 5 to 6
Lemon juice - 4 tsps
Black Salt - 1/2 tsp
Salt to taste
Chaat masala - 1 tsp
Black Pepper powder to taste
Jeera powder - 1/2 tsp
Roasted and crushed Cumin seeds (Jeera) - as required

Method : 

1. Grind together coriander leaves, mint leaves, green chilies and 2 tsps lemon juice to a fine paste.

2. Transfer to a bowl and add salt, black salt, chaat masala, pepper powder, remaining lemon juice and jeera powder. Mix well.

3. Dilute with as much water as required to make 2 glasses, taking care not to add too much. Stir well, add ice cubes and serve, sprinkled with the crushed jeera.

Beetroot Carrot soup

Next in the healthy and quick soup series....

                                                        BEETROOT-CARROT SOUP

Ingredients :

Beetroot - 1 (medium)
Carrot - 2 (medium)
Water as required
Salt to taste
Crushed black pepper to taste
Coarsely crushed Dhaniya seeds to taste (optional)

Method :

1. Wash, peel and roughly chop the beetroot and carrots.

2. Pressure cook till soft. Remove and let cool.

3. Blend in a mixer and refrigerate till ready for use, i.e, when you actually want to prepare the soup.

4. Strain the blended mixture using up to 2 cups water. Add to a thick saucepan and bring to a boil.
Add salt and crushed black pepper to taste, optional to add some crushed dhaniya (coriander) seeds.

Serve hot as desired.

Easy Sweet Corn Soup

Who doesn't love home made soups, and if they were easy to make??
Well, here's a very easy to make Sweet Corn Soup recipe...


                                                           SWEET CORN SOUP

Ingredients :

Sweet Corn kernels - 1 cup
Corn starch - 2 tsps
Water - as required
Salt to taste
Pepper to taste
Mixed Chopped vegetables - 1/2 cup (Beans, carrot, peas)

Method :

1. Bring 2 cups of water to simmering point in a thick saucepan.

2. Add the vegetables and the corn kernels to the water and a little salt. Cover-cook for 7-10 minutes or till the vegetables are 3/4th cooked, not too soft.

3. Meanwhile dissolve the corn starch in 2 tbsps water and keep aside.

4. Once the veggies are cooked, add the corn starch paste stirring continuousl, make sure to leave no lumps. Add more salt if needed along with crushed black pepper. Stir till soup is semi-thick.

Remove and serve hot as desired.