Soup Recipe: Tomato Soup

Soups are easily digestible nutritious foods.

Ingredients:

½ kg tomatoes (chopped)
1 tsp garlic (paste)
1 tsp ginger (paste)
4 tsp butter
2 glasses of water
2 tsp corn flour
½ cup milk
Salt and pepper to taste.

For garnishing:

Fresh cream and croutons.

Method of preparation:

1. Add water to tomatoes in pressure cooker and cook for about 6-7 minutes.

2. When they are done, sieve the soup.

3. Melt butter in a pan, fry garlic and ginger paste. Add tomato soup.

4. When it starts boiling, add corn flour (mixed in ½ cup milk), salt and pepper.

5. Garnish with cream and croutons.

To make croutons: Cube bread slices and brown on meal rack in oven-toaster-grill (OTG). Alter-natively, you may fry them in oil till they are brown in colour.

Salad Recipe: Potato Salad

Ingredients:

4 potatoes (boiled)
2 tbsp coriander leaves (chopped)
½ cup peas (boiled)
½ cup cream (sour)
1 green chilly (chopped)
½ tsp mustard powder
Salt to taste
1 tsp sours curd (if not available, then lime juice)

Method of preparation:

1. Cut potatoes into cubes and mix all the other ingredients wish it in a boil.
2. Mix well. Serve cold.

Kerala Rice Recipe: Spinach Appam

Kerala is famous for Appam. This recipe makes a difficult dish easy to cook.

Preparation time: 15 minutes.
Cooking time: 15 minutes.
Soaking time: 2 to 3 hours.

Ingredients:

2 cups raw rice
1 cup cooked rice
1 coconut
2 teaspoons sugar
1 reason dry yeast
2 tablespoons spinach puree
Salt to taste
Oil for cooking.

Method of preparation:

1. Wash and soak the rice for 2 to 3 hours. Drain.

2. Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.

3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

4. Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.

5. Cover and keep for 2 to 3 hours. Then add the spinach puree.

6. Heat an appam kadai or a deep non-stick tava and grease it lightly with oil.

7. Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.

8. Cover and cook for 1 minute. The middle part will be fluffy.

9. Repeat for the remaining batter.

10. Serve hot with vegetable stew.

Makes 10 to 15 Appam.

Sandwich Recipes: Sprout Sandwich

Ingredients:

Bread slices: 18
Moong sprouts: 1-1/2 cups
Salted butter: 3 table spoons
Green coriander chutney: 3table spoons
Grated cheese: 3 table spoons
Pepper powder: ½ tea spoon.

Method of preparation:

1. Butter the bread slices on one side only.

2. On one buttered slice, apply green chutney, and then spread sprouts on it.

3. Sprinkle cheese and pepper powder over it (2), cover with another slice, keeping the buttered side down.

4. Press down firmly (3).

5. Cut into triangles (4) and serve with a dollop of tomato sauce on top of the slice (Chopped green chilies can also be added if anybody wants it spicy).

Note: Do in the same manner, as above, with the other bread slice also.
It serves for six persons.

We are what eat. Eating nutritious food is the best way to fight diseases. Moong sprouts and soya beans are filled with power- packed nutrients like, vitamins C, E and B/complex and also proteins, minerals and fiber, etc.