-
7/31/2019 Daily Food Recipe
1/3
Makes 5 bowls
3 cups (4 nos) chopped tomatoes 1.5 cups (3 nos) chopped onions
0.5 cup (1 nos) potato cubes 0.5 cup (1 nos) chopped carrot 0.5 cup
(4 nos) chopped beans 0.5 cup (one-sixth of a whole) chopped
cabbage
0.5 cup chopped turnip 0.5 cup chopped peas 3 table spoon soaked
and cooked kidney
beans
2 table spoon soaked and cooked yellowlentils
1 bay leaf 1 table spoon chopped mint leaves 2 table spoon
chopped coriander leaves 1.5 table spoon cooked barley 1.5 table
spoon oil (preferably olive oil) 1 tsp ground cumin 2 tsp of oats 2
tsp corn flour (dissolved in cup of water) Salt to taste Ground
black pepper, dried thyme and dried parsley 3 tsp of wheat bran or
2 tsp of flaxseed powderDirections:
1. Combine 1 cups of tomatoes, cup onions, potatoes, oats, 4
cups ofwater, salt and pressure cook till tender. Allow it cool
down.2. Add mint, coriander, thyme, parsley and blend to a smooth
pure. Keepaside.
3. Heat the oil in a non-stick pan and saut bay leaf with the
remainingonions till onions turn translucent.
4. Add carrots, beans, cabbage, turnip & peas and saut for 2
minutes.5. Add the pure, cooked rajma, lentils, barley, remaining
tomatoes, corn
flour paste, cumin, pepper, salt, and 7 cups of water and bring
to boil
Cook for 15 minutes.
6. Serve hot topped with toasted bran/flaxseed powder
Vegetable& Bean Soup
-
7/31/2019 Daily Food Recipe
2/3
Makes for 4
3 bunches of fenugreek leaves / menthya soppu 3 bunches of
spinach leaves / palak soppu 3 cups green gram seeds / hesaru kaalu
4 tsp grated coconut 4 green chilies 2 medium sized onion 2 tsp
chilly powder A pinch of turmeric powder A hint of tamarind powder
A dash of jaggery Salt to taste 2 tsp cumin seeds 2 tsp mustard
seeds 2 sprigs curry leaves 4 tsp oilDirections:
1. Soak green gram in water for about7-8 hrs. Wash soaked green
gram 2-3 times and drain the water. Tie
green gram in cotton cloth for about
6-7 hrs to let it sprout (this is
optional).
2. Cook (sprouted) green gram in apressure cooker with very
little
water and salt (2 whistles). Drain the
excess water, if any.
3. Chop onion into medium-sized thinpieces. Cut green chilies
intomedium pieces. Chop fenugreek
leaves and spinach leaves into small
pieces. See the picture for
reference.
SoppuHesarukalupalya
-
7/31/2019 Daily Food Recipe
3/3
4. Heat oil in a thick-bottomed pan.
Add mustard seeds; once they start
spluttering, add cumin seeds. Once
the spluttering stops add curry
leaves, green chilies, onion, and
turmeric powder and fry them for
about 4-5 min in medium flame until
onion turns golden in color. Add
fenugreek leaves, spinach leaves,
and salt and fry them for about 4-5
min in medium flame.
5. Add tamarind powder, chillypowder, and jaggery and fry
them
for about 1-2 min. Add cooked green
grams, grated coconut and mix well.
Keep the palya in low flame for
about 1-2 min. Mix well before
serving.
