Spinach Broccoli Cream Soup | Soup Recipes

I am trying to include Spinach to my diet atleast twice or thrice a week. But I get bored with the regular Spinach with dhal curry. So I am trying many ways to include spinach which is interesting too. Spinach chapathi, Spinach basil pesto, Spinach chutney are few of the many ways I try them. The recent addition to the list is this Spinach Broccoli cream soup.


Ingredients:
Serves -2
Fresh baby

Beetroot Curry

Many find it hard to cut beetroot. I usually pressure cook whole beetroot and then peel the skin and chop into fine pieces. It makes the cutting part easy. You can also grate beetroot after peeling the skin. That's what I have done here.

Ingredients:

3 medium sized beetroot

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp urud dal

2-3 red chillies

Salt

A pinch of hing

1/4 cup grated coconut

A few curry leaves (optional)

Method:

Pressure cook whole beets in water for 3 whistles.

Cool it. Peel the skin and chop into small pieces.

Heat oil in a pan. Add mustard seeds, urud dal, curry leaves, red chillies and hing. 

When mustard seeds crackle, add the beets. 

Add salt and fry for 5 minutes.

Add coconut and mix well.

Serve with rice and sambar.

Kollu Vada / Horsegram Vada

Few weeks before, my mom sent me a bag of horse gram which had grown in our fields.



As an immediate effect of blogging, I collected notes of making different recipes using it. My grandma gave me a suggestion of preparing rasam, sundal, vadai and cutlet using it. I prepared all of them using it but I was able to click only this kollu vadai recipe.



The preparation is exactly the same like how we prepare paruppu vadai. If you are not aware of what is kollu, read here.



Even if You hate kollu, you like this crispy vada. It is an alternate way to make your kids to eat healthy food.

Basic Information:

Preparation time: 15 minutes + 2-3 hours

Cooking time: 20 minutes

Makes: 14-16 vadais

Ingredients:



Kollu / Horsegram -  1 cup

Onion - 1/4 cup, finely chopped

Cumin seeds - 1/4 teaspoon

Curry leaves - 2 strings

Coriander leaves - 1 string

Asafoetida - a pinch

Green chilli - 3 nos, finely chopped

Ginger - 1 inch, finely chopped

Salt - to taste

Oil - for deep frying



Method:



1) Soak kollu in 2 cups of water for 2-3 hours.

2) After 3 hours, drain the water completely with the help of colander.

3) Grind the kollu coarsely without adding water. Transfer the ground kollu to a bowl. cover and keep aside for 10 minutes. Meanwhile you can chop other ingredients like onion and green chilli.

4) After 10 minutes, add chopped onion, green chilli, ginger, curry leaves, coriander leaves, asafoetida, cumin seeds and salt to the ground kollu. Mix it well.

5) Heat oil in the pan.

6) Meanwhile, take a small lemon sized kollu from the bowl and slightly press it to form the patties. Use Ziploc or any clean polythene cover to do this  job easier.

7) Now, the oil would have come to the medium hot temperature. Check it and drop the patties one by one slowly into the oil.

8) Fry till both the sides turns crispy and slightly darker in colour. Flip in between using a ladle for proper frying of patties.

9) Once done, transfer to the plate covered with paper tissue to absorb the excess oil.

10) Serve hot with coconut chutney or any sauce.

 

Linking this event to the event, Priya's Fast Food is NOT Fat Food event which is going on here.