MOODY FOODIE IDEAS!

  Ingredients ½ cup lentils (split masoor) 1 ½ tbsp split chickpeas 1 carrot 1 medium onion 2 tbsp tomato puree 1 tbsp tomato sauce 1 tbsp oregano 1 cup vegetable stock Salt and pepper to taste For garnish 2 tbsp butter 7-8 cloves garlic, finely chooped  Cook lentils, chickpeas, carrot and  onion in a pressure cooker.   Mash with the back of the spoon. Add stock, salt, pepper, oregano, sauce and puree and bring it to a boil. In a pan, heat butter and add the chopped garlic. cooked  until crispy and golden. Enjoy hot soup with the garlic butter spooned on it!

  Ingredients ½ Kg watermelon 3 large tomatoes ½ long melon cucumber(Kakri) 1" piece of fresh ginger ½ tsp paprika 2 tbsp extra virgin olive oil Juice of ½ lemon Salt to taste   Cut the watermelon,cucumber, tomatoes and ginger into small pieces. Add olive oil and liquidize in a blender.   Strain and add salt, paprika and lemon juice. Cover and chill. Serve chilled garnished with fresh coriander and some olive oil.

Ultimate chinese comfort food.   It has rice, chicken and is a soup! Ingredients ½ cup Minced chicken ½ cup cooked rice 3 cups water 1 cube of chicken stock Fried shallots Ginger Spring onion Carrot Cabbage Soy sauce Sesame oil Mash the cooked rice with the back of a ladle.   In a little oil, saute the mince for a min and add water and bring it to a boil.  Add the vegetables.   Add the mashed rice, salt,  pepper, soy sauce and soup cube.   Serve hot garnished with fried shallots, spring onions and seseme oil.   Enjoy as breakfast, lunch or dinner on cold winter days!

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. It's a substantial meal!  Ingredients 1 Onion 5 cloves of garlic 1-2 Green chilies 1 tomato 1/4 cup  chopped  Cabbage  1/4 cup chopped Carrot 1/2 tsp Turmeric 1 tsp Cumin powder 1 tsp Coriander powder 2 Chicken stock cubes + water 2 Spring onions chopped Salt to taste Egg for thin omelette For pasta knead together  Wheat flour,  Salt and  Water into a chapati dough. Keep aside covered.   In a little oil fry onion and garlic for a minute.   Add rest of the vegetables except for the green leaves of spring onion and saute on high heat for a minute.   Add 3 cups of water, soup stock, salt and spice powders and bring to a boil. Turn down the heat. Roll out the wheat dough and cut into thin pasta like strips.   Add the strips to the simmering soup. Cook covered for a minute.    Season the...

Borscht is soup popular in  Eastern european and Russian cusines. Its main ingredient is beetroot which gives it the distinct colour. Ingredients 2 beets, cubed 1 potato, cubed 1 small onion, chopped 2 cloves garlic Soup stock cube 3 cups water 1 tbsp fresh grated ginger Juice of ½ lemon Parsley 1 tbsp + olive oil salt and pepper to taste Drizzle 1 tbsp olive oil and salt over the beetroots, potato, onion and garlic and roast wrapped in aluminium foil for 20 mins. Bring water to boil with soup stock and ginger. Add roasted and pureed beets, parsley, salt and pepper. Bring to a boil stirring constantly. Add lemon juice and serve hot topped with fresh yogurt, olive oil and chopped parsley, Enjoy hot or cold with garlic bread!

Soups are very comforting and wholesome. Roasting Pumpkin pumps the flavour! Ingredients 1 cup diced pumpkin (unpeeled) 1 medium onion 4 cloves of garlic 1 tsp dry oregano 1 tbsp olive oil milk / water salt and pepper for seasoning Place all the vegetables on an aluminium foil. Drizzle olive oil, salt and pepper on it Cook in the air fryer or oven for 20 mins. Be sure to get some char marks. Blend together in a processor with  water/milk. Pour in a sauce pan. Add oregano and bring it to a boil. Check and adjust salt and pepper.    Enjoy with croutons or bruschetta!

Vitamin C packed, fat free, clear, delicious bowlful of bliss!  Ingredients For the broth- handful of coriander stems 3-4 leaves of lemon grass zest on 1 lemon juice of 1 lemon salt to taste Tie coriander stems and lemon grass together place them in a thick bottom saucepan with lemon zest and 4 cups of water. Boil together for 10 mins or pressure cook for intense flavour. For wonton filling- 1 tbsp each of finely chopped beans, cabbage, carrot and capsicum 1 tsp finely chopped ginger salt and pepper to taste cook the vegetables in a pan on high heat for a min WITHOUT  oil. stir constantly. Cool and add salt and pepper.   For the wonton sheet- 1 cup flour a pinch of salt and turmeric  enough water to make a soft dough roll into thin sheet and cut into small discs with cookie cutter or a glass.  Place a little of the vegetable on each disc.   Apply water along the edges of the discs. Fold ...

Oats Dumplings Soup sounds very healthy and boring! soulful bowl Well, it is certainly is healthy but not at all your run of the mill kind of soup. Its a perfect comfort food for the wintry evenings. Easy to cook and a bowlful is yummy tummyful.              In chicken/vegetable stock boil together your favourite winter veggies ( beans, carrots, cabbage, zucchini, spinach, cauliflower........) with salt, pepper and the choice of your herb. I love fresh coriander in my soups. THE TWIST... Add diced peppers roasted on open flame to enhance the soup. Peppers roasted on open flame When the soup comes to a rumbling boil spoon in the dumplings, cover and cook for 3-4 mins.  FOR THE DUMPLINGS  Mix together 4 tbsp oats,1 egg, salt, pepper, parsley,  1/4 tsp baking powder and Parmesan or any other cheese and some milk to have a dropping consistency.  TRY IT AND LET ME KNOW HOW IT WAS!