Quick and easy yummy Spinach soup with mixed vegetables| souper good

It’s very healthy soup. Most of the people does not like only spinach soup. So that I have added mixed vegetables with spinach to enhance the taste and nutritious value. You can add your favourite vegetables. This soup is very good for kids in cough and fever and for daily quick meal.

Preparation time Cook time Course Servings
10 minutes 10 minutes Soup 2

INGREDIENTS:

  1. 1 cup fresh spinach leaves
  2. 4 baby carrots
  3. 1 small tomato
  4. 1/4 cup onion- chopped
  5. 1/4 cup fresh coriander chopped
  6. 1/4 teaspoon of pepper power
  7. 1/4 teaspoon ginger garlic paste
  8. 1/4 teaspoon cumin seeds powder
  9. 1/2 teaspoon olive oil
  10. 1 cup water
  11. Salt to taste

INSTRUCTIONS:

  1. First boil carrots and tomato for 10 minutes. Put it aside to cool down. Chop the carrot and mash the tomato. Now vegetables are ready.
  2. Heat oil in a pan. Add chopped onions. Stir it. Immediately add ginger garlic paste. If onion becomes translucent add spinach, coriander and some water enough to boil. Boil it -for 5 minutes. Let it cool down. Now spinach mixture is ready.
  3. Now in the grinder add vegetables and spinach mixture together. Add enough water to grind.
  4. After grinding put all the mixture in the pan add remaining water boil it. Add pepper powder, cumin seed powder and salt to taste.
  5. Server fresh and warm.

Mung bean sprout and Beetroot salad recipe

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Mung bean sprouts are very nutritious – low in calories, lots of fiber, vitamin B and deliver a boost of vitamins C and K. I also added Beetroot. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.

I love this combination. If you want you can add more other vegetables in this salad. I have used carrot too. My kid loves to eat this salad. Now let’s see this simple recipe but full of nutrients and fiber.

Preparation time Cook time Course Servings
15 minutes 15 minutes Lunch 2

Ingredients:

  1. 200 gm mung bean sprouts
  2. 1/4 cup beetroot grated
  3. 1/4 cup carrot grated
  4. 1 teaspoon ginger garlic paste
  5. 1/4 teaspoon chaat masala powder
  6. 1/4 teaspoon red chilli powder. If you want spicier then add more chilli powder.
  7. 1/4 teaspoon black pepper powder.
  8. 1 small onion finely chopped.
  9. 1/4 cup fresh coriander leaves chopped
  10. 1 teaspoon lemon juice
  11. 1 teaspoon oil
  12. Salt to taste

Methods:

  1. Take a 200 gm bean sprouts DSC_0121
  2. Boil mung bean sprouts for 10 minutes. Don’t cook the sprouts too much.DSC_0122
  3. If sprouts are ready then let’s add vegetables. DSC_0130
  4. Now heat the oil in pan. Add chopped onions. Make it translucent.DSC_0141
  5. Then add ginger garlic paste, red chilli powder. Stir it for 2 minutes.
  6. Add beetroot, carrot & tomato mix well.DSC_0142
  7. Add boiled mung bean sprouts. Stir it. Covered for 2 minutes.
  8. And finally add chaat masala, coriander leaves, salt to taste & lemon juice. Mix well. Cover for a minute.DSC_0146
  9. Serve fresh.DSC_0153

Fish fry recipe

Fish fry. Yummy … It’s very mouthwatering dish. Easy to make. Takes less time to marinate. I usually shallow fry them. If you want you can deep fry them.

Preparation time Cook time Course Servings
15 minutes 15 minutes Main 2

Ingredients:                                                           

  1. 200 gm fish
  2. 2 teaspoon Fresh lemon juice
  3. 1 teaspoon ginger garlic paste
  4. 1/2 teaspoon turmeric powder
  5. 1/2 teaspoon red chilli powder
  6. 1/4 teaspoon garam masala powder
  7. 1/2 teaspoon fish fry masala (optional)
  8. 1/4 cup fresh coriander leaves chopped
  9. 2 tablespoon Rice flour
  10. 2 tablespoon oil
  11. Salt to taste

Methods:

  1. Mix 2 teaspoon of lemon juice Wash, salt and 1/4 teaspoon turmeric powder. Apply this mixture on fish. Set fish aside to marinate for 10 minutes.
  2. Mix ginger garlic paste, remaining turmeric powder, red chilli powder, garam masala powder, fish fry masala, chopped coriander, Rice flour and salt.
  3. Heat the enough oil to shallow fry in the pan.
  4. Now apply this coating to the fish fillets.
  5. Now shallow fry fish
  6. When the oil turns hot enough place the coated fish in the hot oil. And shallow fry on medium flame about 3 to 4 minutes. Then flip to the other side and shallow fry about 3 to 4 minutes.Fry until crisp
  7. Serve with lemon.

Potato & Fenugreek paratha recipe for kids | Stuffed paratha recipe

DSC_0011 (2)Parathas are one of the most popular unleavened flatbreads in India. Here I have used wheat flour for bread and for stuffing used potato and fenugreek mixture with the little spices. This can be the good lunch menu for kids. Now let’s see this yummy paratha recipe to fill your little ones tummy.

Preparation time Cook time Course Servings
15 minutes 15 minutes Snacks / Lunch 4

INGREDIENTS:

  1. 2 cup wheat flour to make a dough.
  2. 2 potatoes, boiled and mashed
  3. 1 cup fenugreek leaves fresh
  4. 1 teaspoon ginger garlic paste / powder (I have used powder)
  5. 2 tablespoon butter / oil (I have used butter) for paratha
  6. 1 tablespoon oil for dough
  7. Salt to taste

 

SPICES:

  • 1/2 teaspoon cumin seeds powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch red chilli powder (optional)
  • 1/4 teaspoon mango powder
  • 1 pinch garam masala powder (optional)
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon carom seeds (ajwain)

DIRECTIONS:

  1. Add wheat flour, salt to taste and 1 tablespoon of oil in a mixing bowl.
  2. Add water to knead a dough. For 2 cup flour it might need 1 cup water. The quantity of water may vary depending on the flour used. Don’t add all the water in one go. Use 3/4 th of it. Mix it. Use water as needed and make a soft dough.
  3. Wrap dough with moist cloth and cover. Set it aside for 15- 20 minutes.
  4. Now let’s make paratha filling.
  5. Mix mashed potatoes and fenugreek leaves.
  6. Add Ginger garlic paste or powder.
  7. Then add the spices. Add salt to taste. Mix it.
  8. Now our filling is ready make 8 balls of it.
  9. Heat the flat pan on medium flame.
  10. Now take a dough knead again for 1/2 minute and make 8 round balls.
  11. Sprinkle some flour on rolling area. Take one ball. Flaten upto 2 – 3 inch using roller.
  12. Put a dough circle on your hand and place filling inside. Keep in mind that filling should not be too much and too less. Seal the edges by gathering them into the center.
  13. Again make round ball and roll it up to 6-8 inch. Keep it little bit thick. Use wheat flour while rolling. Filling should not be too less or too much.
  14. Now sprinkle some wheat flour onto the rolling area, place this ball and roll the paratha gently upto the diameter of 6-8 inches.
  15. Now if pan is hot enough then grease the pan using butter and transfer the paratha on it.
  16. If small bubbles shows up flip the paratha. Now it will start to puff. Spread some butter on upper side.
  17. Flip again and spread some butter on the other side.
  18. Flip once or twice and roast well until paratha cooked and brown spots appear on both the sides.
  19. Repeat this process for rest of the paratha.
  20. Serve paratha with yogurt, pickle or sour creme cheese.

Mixed vegetable cutlets in Oven

dsc_0159This is very basic recipe to make a mixed vegetable cutlet. Lots of vegetables increases the nutritious value of the dish. In this recipe I have baked cutlets in the oven. Or you can shallow fry them. Serve these cutlets with ketchup or any type of chutney.

Preparation time Cook time Course Servings
20 minutes 20 minutes Appetizer 4

Ingredients:

Vegetables used:

  1. 2 large potatoes, boiled and mashed
  2. 1/2 cup green beans, boiled & crushed
  3. 1/2 cup baby carrot, boiled & crushed
  4. 1/2 cup french beans, boiled & crushed
  5. 1/2 cup corns, boiled & crushed
  6. 1/2 cup fresh coriander leaves chopped
  7. 1-2 tablespoon corn flour
  8. Rice flour or bread crumbs
  9. 1 teaspoon lemon juice
  10. 2 tablespoon oil
  11. Salt to taste

Spices used:

  1. 1 green chilli finely chopped
  2. 1/2 teaspoon ginger garlic paste
  3. 1/4 teaspoon turmeric powder
  4. 1/4 teaspoon red chili powder
  5. 1/4 teaspoon garam masala powder
  6. 1/2 teaspoon mango powder
  7. 3 tablespoon all-purpose flour or corn starch

Methods:

  1. Take all the mashed and crushed vegetables in the bowl. Mix well.
  2. Then add all the spices chopped green chill, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder and mango powder. Add salt. Mix it.
  3. Add chopped coriander and lemon juice.
  4. If needed add corn flour as required as enough to make a patties. Mix it well.
  5. Make a batter of all-purpose flour or corn starch. Add 4 tablespoon of water. I have used all-purpose flour.
  6. Preheat the oven to 350 degrees. Grease the flat pan and put it in the oven. To shallow fry heat 2 tablespoon oil in the pan.
  7. Now make a patties. You can make any shape of patties. Here I made round flat patties.
  8. Dip each patty into the flour batter and roll patty in semolina or breadcrumbs. I have used semolina.
  9. Now put all these patties on flat pan. And bake in the oven for 20 minutes. Meanwhile change the side of each patties.
  10. For shallow fry – shallow fry patties until they are become golden-brown on both sides.
  11. Serve with ketchup or any chutney. Or can be put between the slices of bread and eat them.

Chicken Soup recipe for Kids

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Today I am sharing Chicken soup recipe with you. This soup is mild especially I have discovered for kids. My kid love this soup. It’s very quick and easy recipe. Useful in common cough. With the combination of chicken I have added carrots.

Preparation time Cook time Course Servings
5 minutes 10 minutes Soup 1

Ingredients:

  1. 1/2 cup chopped raw boneless chicken
  2. 1/4 cup carrots chopped
  3. 1/4 cup onion, finely chopped
  4. 2 pinch of pepper powder
  5. 1/4 teaspoon ginger garlic paste
  6. 1/2 teaspoon olive oil
  7. 1 cup water
  8. Salt to taste

Methods:

  1. Heat olive oil in a pan. Add chopped onions. Stir it. If onion becomes translucent then add ginger-garlic paste, chopped carrots. Stir for ½ minute. dsc_0140
  2.  Now add chopped raw chicken and stir for 1 minute.dsc_0146
  3. Then add water and salt to taste. dsc_0152
  4. Bring it to boil and simmer for 8-10 minutes until chicken is fully cooked. Serve this chicken soup fresh and warm.DSC_0153

 

Quesadilla recipe using spinach

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Quesadilla is Mexican cuisine. This is a quick and easy recipe. This makes a light dinner, a great snack or appetizer. Because of lots of spinach one of the nutritional dish. If whole wheat isn’t available then other types of tortillas can be used. Its better if served with salsa and sour cream.

 

Preparation time Cook time Course Servings
15 minutes 25 minutes Main 2

Ingredients:

  1. 2 (10 inch) tortillas (whole wheat)
  2. 3 cup fresh spinach leaves
  3. 1 green onion, chopped
  4. ¾ cup shredded cheddar cheese
  5. ½ teaspoon garlic powder
  6. ½ teaspoon chili powder

Methods:

  1. Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.