CARROT YELLOW PUMPKIN SOUP

Carrot along with Yellow Pumpkin Soup is packed with nutrients.

 CARROTS are loaded with vitamin A and beta-carotene. It strengthens our bones. Carrots have calcium and vitamin K, both of which are important for bone health. We almost stay indoors in this pandemic period. We need to support our health with  required nourishment to stay fit and fine.

Likewise, Yellow Pumpkins are enriched in beta carotene, and it contains other nutrients like  vitamin C, vitamin E, iron, and folate -- all of which strengthens the immune system (MUCH NEEDED DURING THIS COVID pandemic). More pumpkin in our diet, can help our immune cells to 💪work better to ward off germs. 

Finally, these two veggies were used to make this Healthy Soup.

Ingredients Required:-

Pumpkin - 1/4 cup

Carrot - 2 small size

Tomato - 2 small

Garlic - 3 

Ginger - 1/2 inch

Shallots/ small onion - 4

Pepper- 10 nos

Cumin - 1/2 tsp

Carrom seeds/ Omam- a pinch

Salt

Butter

Method:-

1.  Add all ingredients along with a cup of water and pressure cook for 3 whistles on high flame.

2.  Allow to cool.

3.  Add to a mixer and grind to smooth paste.

4.  Add butter to a pan, add paste allow to boil after adjusting to required consistency.

5.  Add salt, sugar

6. Add little pepper powder

7. Garnish with coriander

8. Healthy Appetizers/ Soup is ready...

To watch the video of Carrot Yellow Pumpkin Soup recipe, Click the following link:- 

CARROT YELLOW PUMPKIN SOUP

GOBI MANCHURIAN (DRY)

INGREDIENTS:

            Cauliflower – 1

            Gram flour – 6 tsp

            Rice flour/maida/corn flour – 3 tsp

            Sambar powder – 1 tsp

            Pepper powder – ½ tsp

            Garam masala – ½ tsp

            Turmeric – ½ tsp

            Chat Masala – ½ tsp

            Cumin powder – ½ tsp

            Salt

            Lemon – ¼ piece

            Oil – to deep fry

FOR MANCHURIAN:

            Diced onion – 1 cup

            Diced Capsicum – 1 cup

            Garam masala – ½ tsp

            Crushed Ginger & garlic – 1 tsp

            Tomato – 1

            Salt

            Spring onion – ½ cup

            Tomato sauce – 2 tsp

METHOD:

1.    Cut the cauliflower into florets. Wash well.

2.    Take 2 to 3 cups of water and allow to heat slightly.

3.   Take a bowl, add cauliflower florets, turmeric powder, little salt and add the water. Keep aside. This is to clean the cauliflower thoroughly & also a safety measure against pesticides. Turmeric and salt is added for that purpose.

4.   Drain all the water completely, add all the powders including salt and leave aside for 10 minutes.

5.   After some time the cauliflower will become soft and water content comes out.

6.  Now, add the gram flour and rice/maida/corn flour, and mix well till it gets coated on the cauliflower florets evenly. If needed, add some more flour and allow it to get blended together for another 5 minutes.

7.    Sprinkle some water if needed.

8.    Heat oil in a pan, and deep fry the florets.

9.    Now Gobi 65/ Gobi fry is ready.

10.  Take a pan and add oil, add onion, capsicum and saute well.

11.  Add crushed Ginger garlic and mix well till the raw smell goes off.

12.  Add finely chopped tomato and mix well

13.  Add Garam masala and salt and cook for 2 minutes.

14.  Add the fried Gopi florets and mix well.

15.  Add spring onion and tomato sauce and saute well for 2 minutes.

16.  Tasty Gopi Manchurian is ready.

     

           

NOTE:

            By using less oil for deep frying, we can avoid using heated oil again and again eventhough the frying process will be time consuming. Serve with lemon, so that lemon juice can be sprinkled if needed. More over lemon juice reduces the gastro reflux, when we take such fried items.

GOBI 65/ CAULIFLOWER FRY

INGREDIENTS:

            Cauliflower – 1

            Gram flour – 6 tsp

            Rice flour/maida/corn flour – 3 tsp

            Sambar powder – 1 tsp

            Pepper powder – ½ tsp

            Garam masala – ½ tsp

            Turmeric – ½ tsp

            Chat Masala – ½ tsp

            Cumin powder – ½ tsp

            Salt

            Lemon – ¼ piece

            Oil – to deep fry

METHOD:

1.    Cut the cauliflower into florets. Wash well.

2.    Take 2 to 3 cups of water and allow to heat slightly.

3.    Take a bowl, add cauliflower florets, turmeric powder, little salt and add the water. Keep aside. This is to clean the cauliflower thoroughly & also a safety measure against pesticides. Turmeric and salt is added for that purpose.

4.    Drain all the water completely, add all the powders including salt and leave aside for 10 minutes.

5.    After some time the cauliflower will become soft and water content comes out.

6.    Now, add the gram flour and rice/maida/corn flour, and mix well till it gets coated on the cauliflower florets evenly. If needed, add some more flour and allow it to get blended together for another 5 minutes.

7.    Sprinkle some water if needed.

8.    Heat oil in a pan, and deep fry the florets.

9.  Serve with lemon, so that lemon juice can be sprinkled if needed. More over lemon juice reduces the gastro reflux, when we consume such fried items.

 

NOTE:

            By using less oil for deep frying, we can avoid using heated oil again and again even though the frying process will be time consuming.