Beetroot Gazpacho for Pink October

We all knew that Pink October was created as awareness for Breast cancer throughout the world.  My Little contribution to this Pink October is this refreshing Beetroot Gazpacho. There is a good saying that Prevention is better than cure.  To defend our body from these horrifying diseases it's always good to look out for what we eat.  We are what we eat.  To keep our body sound and health, it's good to have a well balanced nutritious diet.

Beetroot is one of those super vegetable which has loads of vitamins and minerals.  Raw beetroot gives most of the vitamins and minerals.  Read more about beetroot here.
Gazpacho is a Spanish style cold soup.  This is traditionally made with tomatoes and now we have many variations using avocado, carrot, beetroot etc.

At my first glance I too had a lots of doubts with this, a soup with no cooking, cold and beetroot as a star ingredient is it going to be too sweet with dominating beetroot flavours.  I was completely wrong, with a touch of few other ingredients, this is a bowl of refreshment to start your day.  One more good thing about this soup is since it's served cold, it can be made well ahead and you can store it in the refrigerator.  When you try it you'll see the wonders.

Source: Culinary Anthropologist
Serves 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Beetroot- 2 medium sized
Cucumber- 1 small sized
Tomato- 1 medium sized
Garlic- 4 cloves
Olive oil- 4 tsp
Water- 150 ml
Bread - 1/2 of 1 slice
Croutons- to garnish on top
Coriander leaves- to garnish on top
Salt and pepper to taste

Method:

Preheat the oven to 220 degree Celsius.  Loosely cover the beetroots in foil paper.  Place it in the preheated oven for about 20 minutes.  Let it cool down, peel and chop it roughly.  Roughly chop 1/4 of cucumber and 1/4 of tomato.  Add the beetroot, roughly chopped cucumber, tomato, garlic, bread, olive oil, water, salt and pepper to taste.  Blend it until you get a smooth puree.  The consistency shouldn't be too thick like a cake batter or runny like a milk.  It should be just thick enough to fall of from the spoon.  You can serve the soup immediately or chill and serve.
Just before serving chop finely the remaining cucumber and tomato.  Add the finely chopped cucumber and tomato along with croutons and coriander leaves on top of the soup.

This soup goes to VFAM- Beetroot/ Cranberry hosted by Sumee's Culinary bites originally started by Priya.  
Also sending this soup to Power Of Pink Challenge and The Soup Kitchen- Double Bubble.

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Moroccan Harira

  Last year Ramadhan  still remains as fresh as a spring flower,  I  feel like just with a blink of eye we have reached this year Ramadhan, yes  the Holy month of Ramadhan is here in a month time.  Here is a soup which Moroccan's make specially during Ramadhan.

   Harira is a Moroccan soup served during Ramadhan and any special occasions.  It can be served as a meal by itself or you can also serve it as a starter.  Moroccan Cuisine is extremely diverse,  mostly influenced by Arab and Mediterranean cuisine.  When I think of Moroccan Cuisine the first thing which comes to my mind is Moroccan Tajine and when I think of Tajine's, the first think which I remember is , The tajine which I brought from Germany got broken :-(  Any way that's a different story , coming to Moroccan Cuisine, I love the sweetish and rich flavour of their  food.
  The large portion and their well presented food will be a real feast to your eyes when you sit and dine.  I followed this recipe from Cooking With Alia,  I love her recipes a lot . Do check her site for her yummy recipes.  I have made few changes from the original recipes.  Traditionally people use only vermicelli for Harira.  Since I didn't have vermicelli, I used some linguine pasta.  Which was not too bad, so the choice is yours.  Let's hit straight to the recipe now.
Preparation Time: 15 minutes
Cooking Time: 40  minutes
Serves 4 to 6

Ingredients:
Chicken- 200 gm( boneless chopped)
Canned Chickpeas- 200 gm
Vermicelli or pasta-   1 tbsp broken
Puy lentils- 1 tbsp
Tomatoes- 2 big sized( ground into puree)
Onion- 1 medium sized( finely chopped)
Coriander and mint leaves- 1 tbsp( chopped finely)
Grated ginger- 1 tsp
Chilli powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cinnamon powder- 1/4 tsp
Vegetable stock- 1 litre
Flour- 1 tbsp
Oil- 1/2 tbsp
Salt - as required

Method:
Wash the puy lentils and soak in water for 1/2 an hour.   Take a large heavy bottomed pan, add  the oil, grated ginger and onion.  Fry it until the onion looks transparent.  Add the chicken, spices, chickpeas, lentils, vermicelli and tomato puree.  Finally add the stock and salt.  Cover the pan and let it boil for about 20 to 25 minutes.
Mix the flour with 2 tbsp of water, slowly add it into the soup.  Add the chopped coriander and mint leaves.  Finally add salt and pepper for taste .  Let it simmer until the soup looks slightly saucy and thick.
Serve the soup warm along with some crusty bread rolls.

Note:
If you couldn't get puy lentils, use masoor dhal or chana dhal.

This recipe goes to Souper Sundays and Savoury Sundays  and What's everyone having for Iftar

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Curried Pumpkin Soup

This is a bit of different soup to my usual ones.  I always go for English style of soup with just vegetables and stock .  This time I made with a combination of lentils and pumpkin with some mild spices.  I would have left just with lentil and pumpkin and made it like a Indian style sambhar,  but since I was looking for a rich smooth consistency, I pureed it after cooking .

The type of lentils which I have used is moongdhal.  In India Moongdhal is generally used for making dhal soup, kootu curry( dry curry), for porridge and also for halwas. Moongdhals are rich source of carbohydrates, fibre and protein. Moongdhal marries well with pumpkin, particularly when it is pureed, the consistency of the soup is perfect with crusty rolls and you'll love the flavours in it.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
Pumpkin- 200 gms
Moong dhal- 100 gms
Onion- 1 medium sized roughly chopped
Potato- 1 medium sized( peeled and chopped)
Vegetable stock- 300 ml
Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala- 1/2 tsp
Garlic- 3 pods chopped
Coriander leaves or parsley- 3 stalk finely chopped
Oil - 2 tsp
Salt  and pepper to taste

Method:
Wash the moong dhal and add it to the pressure cooker along with peeled and chopped pumpkin, potatoes, onion, stock, half of coriander leaves and spices.  You can add more water if you want a thin consistency of the soup. Pressure cook it for upto 3 whistles.  Let it cool down for a while, then puree it in a blender.
In another heavy bottom pot or pan , add oil, finely chopped garlic then pureed mixture .  Add salt and pepper for taste.  Let it simmer for 5 minutes.  If the soup looks too thick , you can add some water to make it liquidy.  Add chopped coriander leaves on top and serve with crusty rolls.

This can be made easily with less techniques so I'm linking this with my own event Any One Can Cook and for Souper Sundays, also linking this to Treat To Eyes: Series 2 by Spice your senses

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Goulash

Goulash is a typical Hungarian soup.  If you are a regular reader to my blog, in few of my previous posts I have mentioned that I used to think that  food without spices is bland.  This was  my opinion until I started exploring different cuisines.  Spices definitely adds a lots of flavour to the food, but the fact is each and every food say it meat or vegetable have their own flavour.  Chicken with tandoori spices is simply amazing.  But when you taste just roast chicken with a sprinkle of salt and pepper, it has it's own flavour which does taste really good.
  
 Goulash is a very simple stew, traditionally it's kept as simple as possible, with just meat, garlic and onion.  A few vegetables like carrot, leeks and celery adds much more flavour.  Don't try to add any spices and transform this simple stew into curry( I'm saying this for people like me, who tries to add spices in all different types of food).  Prepare the way , how it meant to be, you'll definitely enjoy it and see the difference.
Traditionally goulash is a slow cooked stew, cooked in a casserole for about 2 hours, off course it's hard for me to spend such long hours in cooking, so this is a simple pressure cooker method which reduces the time for cooking.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:
Lamb- 400 g
Onion- 1 big sized finely chopped
Leeks- 200 g chopped
Carrot- 2 medium sized chopped
Green pepper- 1/2 chopped
Red pepper- 1/2 chopped
Parsley or coriander- 1 tbsp finely chopped
Vegetable stock- 1 1/2 cup( 1 cup= 225 ml)
Tomato puree- 2 tbsp
Paprika- 1/2 tsp
Bay leaves- 1
Cinnamon stick- 1/2 inch stick
Garlic- 4 pods finely chopped
Salt and pepper to taste
Flour- 2 tbsp+ extra
Oil- 1 tbsp

Method:
Wash the meat well, season it with salt and pepper.  Take oil in a wide open pan for browning the meat.  Dip the meat in flour and dust the excess flour.  Add 2 to 3 pieces at a time in the oil and just brown the meat, you don't have to cook it completely.  Take the meat and set aside.  To the same oil, add finely chopped garlic and onions and saute, transfer immediately to the pressure cooker in medium heat.  Add the bay leaf and cinnamon stick.
    Now add the meat, stock, paprika and pressure cook for 5 whistles.  Then add the leeks, carrot and any other vegetable if using , tomato puree and pressure cook for 2 whistles. Finally add the red pepper, salt and pepper to taste.  Then mix 2 tbsp of flour in 100 ml of water and add it slowly to the stew.  Let it simmer for further 20 minutes.Sprinkle finely chopped coriander leaves or parsley on  top of the stew and stir well.  At this stage the meat should look very tender, now you can take it off from heat.
Serve the stew warm with bread or rice.

Note:
Soup or stew taste at it's best when you use the best quality stock.

Linking this soup with Souper Sunday

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Peas and Mint Soup

The climate is getting a bit better here, sunny but still slightly cold.  I'm sure that everyone would love to have a warm bowl of soup on a cold evening.  Well actually this one we had for our lunch.  Very rarely we take soup and bread for lunch in home, being born and brought up in South India, I always love to have rice and spicy curry for lunch.  Yes atleast one meal of my day has to be rice, otherwise my engine doesn't run.
    This is a type of soup which I like to have any time of the day, even for breakfast.  The method of preparation for this soup is general English style soup but quite thinner than the normal English style soup.  According to my understanding English style of soup are made with vegetables, potato, stock and cream, which is then pureed in a blender.  The body of the soup is generally a thick consistency, which is perfect with a crusty bread rolls.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
Green peas ( frozen thawed)- 450 g
Potato- 2 medium sized finely chopped
Onion- 1 medium sized  finely chopped
Garlic- 3 pods finely chopped
Vegetable stock- 500 ml
Fresh mint leaves- 2 stalk finely chopped
Freshly ground black pepper- 1 tsp
Milk- 3 tbsp
Olive oil- 1 tbsp
Salt to taste

Method:
Heat the oil in a pan, add chopped garlic, onion and potato sauté for 2 minutes .  Then add the chopped mint and saute for 1 minute.  Add the peas and stock.  Cover the pan and let it simmer for 5 minutes.  Add milk, salt and pepper.  Take it off from heat.  Let it cool down for 5 to 10 minutes, then puree it in a liquidizer.
  Return the mixture to the pan again and let it simmer for 5 minutes.  Take it off from heat, serve warm with crusty bread rolls.

This recipe goes to Souper Sundays and AWED-British hosted by Kaarasaram which was originally started by DK of Chef in You.

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Haleem with Manakish

Haleem

Haleem is very popular in Hyderabad particularly during Ramadhan.  Haleem is a stew or soup prepared using wheat and meat, the speciality of this dish, it's slow cooked for several hours like 6 to hours to make it like a paste.  Yes of course we can't spend so many hours in cooking so I have used here pressure cooker method.

You can serve this haleem warm with some bread.

Ingredients:
Lamb with bones- 250 g
Cracked wheat- 75 g
Channa dhal- 1 tbsp
Ginger garlic paste- 1/2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Garam masala- 1 tsp
Cinnamon powder- 1/2 tsp
Green chilli- 2
Garlic- 4 pods chopped
Onion- 2 medium size
Coriander leaves- 4 stalk
Mint leaves- 1 stalk
Vegetable stock cube- 2 ( use the stock without cornstarch or use freshly made)
Ghee or oil- 1 tbsp
Lemon juice- 1/2 tbsp
salt as required

Method:

Wash the meat and chop it into very small pieces and marinate with the spices and lemon juice for minimum 2 hours.  Pressure cook the wheat and dhal for 4 whistles.  Grind it into a paste.  Heat the oil in a pressure cooker,  add the meat and stir well, then add 1 onion chopped finely and stir well.  Add the ground paste along with nearly 700 ml of water.  Then add the green chillies slit lenghtway, chopped coriander and mint leaves, chopped garlic and finally stock.  Add salt to taste.  Pressure cook for 7 whistles.  Leave enough water so that it doesn't gets burnt at the bottom of the cooker.

Heat the ghee or oil in a separate pan, add the sliced onions and fry until it looks golden brown in colour.  Pour the onion and top of the haleem and garnish with some chopped coriander leaves.

Note :

If the meat doesn't looks shredded after 7 whistles, add some more water and cook it for further 4 whistles.

This recipe goes to Soup Recipes by My Culinary Creations and Show me your soup by Dil Se...

Manakish

Manakish is a Levantine bread made with toppings like meat, cheese or Zaatar.  Zaatar is a very popular topping for this bread.  This is normally served as a breakfast in Middle east.  Zaatar is again a spice mix made with thyme, sesame, sumac.   This bread goes well with soup or just with some meat and salad.

Recipe Source: Arabic Food

Ingredients:

Unbleached bread flour- 150 g

Whole wheat flour- 150 g

Dried yeast- 1 1/2 tsp

Yogurt- 1 tbsp

Olive oil- 1 tbsp

Honey- 1/2 tbsp

Warm water- 100 ml( adjust when kneading)

Topping

Zaatar- 1 tbsp

Olive oil- 2 tbsp

Method:

Add the flour , yeast and salt in a large bowl, make a well in the centre, add  yogurt, oil and honey.  Slowly add the water little by little to make it into a smooth and elastic dough.  Place the dough in a clean oiled bowl, cover with a cling film and allow it to rise for 1 hour or until doubled in size.

Preheat the oven to 250 degree celsius.  Take the dough punch the air back, divide the dough into 4 equal rounds.  Roll it out into a circle of 10 cm diameter.  Spread the topping on top of the bread.  Bake it in the preheated oven for 7 to 8 minutes.

For topping:

Mix the zaatar and olive oil together.

This bread goes to Yeastspotting, Bookmarked recipes by Priya and Aipi.

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

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Whole Wheat Porridge

This is more like a bowl of cereal, bit watery in  consistency.  I discovered this healthy glass of breakfast from Taste Of Beirut.  This is a Lebanese style of pudding enriched with whole wheat and nuts.  You can also substitute wheat with barley or quinoa also.  Also the original recipe suggested aniseed flavour, I used cardamom and nutmeg.  Try twisting the flavours and grains of your choice and have a healthy breakfast.

Recipe Source: Taste Of Beirut
Preparation Time: 3 to 4 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:
Whole wheat- 1/2 cup
Almonds and walnuts- 2 tbsp chopped
Cardamom powder- 1/4 tsp
Grated nutmeg- 1/4 tsp
Brown sugar or honey- 1 tbsp( adjust according to your taste)
Milk- 2 tbsp

Method:
Wash the wheat well and add 2 cups of water and flavouring.  Pressure cook for 6 to 7 whistles.  Then add the milk and nuts, pressure cook for 2 whistles.  Serve warm with honey or sugar.

Also don't forget to check our bloggers in the marathon   Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

This recipe goes to Any One Can Cook, Bookmarked recipes by Priya and Aipi,  Whole wheat for breakfast by Lite Bites

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Vegetable Soup with Crusty Oats Rolls

As long as I was in  India , I was familiar with very few types of soups like Chinese style soup, which we have only in restaurants. Chicken soup which we make in home for babies or for women after delivery. Finally our very famous Nombu Kanji( a rice based porridge with vegetables or meat and mildly spiced).
  Now with the magic of Internet and few travel experiences have introduced me to so many different types of soup like cold soup,British style soup, French soup, Noodle soup...... the list just keeps going. Once I even saw some chocolate soup made by a celebrity chef , I don't remember his name exactly but I definitely remember it was white chocolate soup with scones.
  Soups are always a comforting and filling food for people of all ages at any time. I always prefer a bowl of soup with some crusty bread  for a light and satisfying meal. This particular soup is a simple English style soup which is prepared with potatoes and stock as base. Just with this basic recipe you can make so many different types of soup. I was actually planning to make some broccoli soup but I ended up adding all the remaining bits of vegetables I had which resulted in this heart warming bowl of vegetable soup.

Vegetable Soup

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Leeks- 1 small sized roughly chopped
Onion- 1 small sized chopped finely
Potato- 1 small sized chopped finely
Celery- 3 sticks chopped
Carrot- 1 medium sized roughly chopped
Broccoli- 1/2 of 1 broccoli
Olive oil- 3 tsp
Garlic- 3 pods chopped roughly
Vegetable stock/ Chicken stock - 1/2 litre
Milk- 2 tbsp
Salt and pepper to taste.
Method:
Prepare the stock:
If  you are using a shop bought stock, prepare according to the instructions. Remember whenever you are using a shop bought one, don't get the one with cornstarch or additional flavours in it, these stocks will completely ruin your soup texture and flavour. A good soup should have a good stock. I have a recipe for chicken stock, you can check that. To make a vegetable stock follow the same instructions without chicken.
Prepare the vegetables:
Chop the vegetables roughly and set aside.
Make the soup:
Heat oil in a heavy bottom pan, which is a bit deeper. Add the garlic, then onion. Don't let them brown. Reduce the heat to medium, quickly add all the vegetables one by one and saute for 3 to 4 minutes. Take care not to burn at the bottom. Add the stock, cover the pan and cook for about 5 to 10 minutes. Then finally add the milk. Let it cool down for a while, then blend it in a blender until smooth. Return to the pan again and heat it up. Add salt and pepper to taste.
Serve the soup warm with some crusty rolls.


Crusty Oats Rolls

Serves 2
Preparation Time: 15 minutes
Cooking Time: 20 to 25 minutes + rising time

Ingredients:
Dough:
White Bread Flour- 150 g/ 6 oz
Wholemeal flour- 50 g/ 2 oz
Rolled oats- 20 g/ approximately 1 oz
Dried yeast- 1 tsp
Warm water- 120 ml ( adjust accordingly when kneading the dough)
Honey- 2 tsp
Salt- 1 tsp
Toppings:
Mixed seeds- 1 tbsp( optional)
Milk- 1 tbsp( for glaze)

Method:
Prepare the dough:
Mix all the dough ingredients in a large bowl, make it into a smooth dough by kneading with your hands or a electric mixer.
Place the dough in a clean and oiled bowl, cover with a cling film and allow it to rise for about 1 hour or until doubled in size.
Make the rolls:
Take the raised dough. Divide the dough in to 5 small rounds. Place it in a baking tray. Cover loosely with a cling film and allow it to rise for another 30 minutes.
Bake the rolls:
Preheat the oven to 200 degree Celsius. Take the rolls, brush with milk and sprinkle with the seeds. Bake it in the preheated oven for 30 minutes or until golden brown on top.
Serve the rolls warm with soup.


The soup and the bread goes to my own event Eat Well, Live Well- Heart Friendly Recipes. The soup goes to  Souper Sundays of Kahakai Kitchen, The Soup event by I-m-not-a-Chef.
The Crusty Oats Rolls goes to Dish Name starts with C by Akila, Bake- Off by Champa and yeastspotting.

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Turkish Lentil Soup

Tired after  working all day, or a lazy weekend, not feel like cooking then this is the recipe for you. Easy, delicious  and healthy. I actually got this recipe from one of my friend here in Germany Reshmi of lecker and yummy recipes, who is been heavily influenced by lots of Turkish and Arab cuisine by all her friends. First time I had this soup for Iftar in the Turkish mosque, which tasted absolutely amazing, immediately the very next day I made this. But I couldn't make or buy some fresh bread so I just used some normal white bread which tasted very good too.
  So for a quick healthy meal, just grab a couple of  bread, salad and some vegetables from shop and make this soup. A hot bowl of this soup with some nice crusty rolls will be a perfect and satisfying lunch, brunch or a dinner.
Serves 2
Preparation Time: 10 to 15 minutes
Cooking Time: 15 to 20 minutes( If using a pressure cooker)

Ingredients:
Red lentils- 1 cup
Onion- 1 chopped
Carrot- 1 chopped
Potato- 1 small sized chopped
Celery, leeks any vegetable of your choice- about 1/2 cup chopped
Garlic- 3 cloves
Olive oil- 3 tsp
Rice- 1/2 tbsp
Paprika powder- 1/2 tsp
Coriander leaves- 2 stalk
Salt as required
Method:
Chop the vegetables roughly, it doesn't have to look neat. Wash the rice and lentils and put them in a pressure cooker. Add all the chopped vegetables, paprika, salt and 2 1/2 cups of water. Pressure cook for 3 to 4 whistles. Let it cool down for a while, then blend it in a blender.
Return to the cooker again. In a separate pan, add olive oil and then add the finely chopped garlic and fry it for  while. Add this garlic oil to the soup and finally add the chopped coriander leaves.
Serve the soup warm with some bread.

This recipe goes to my own event Any One Can Cook and Souper Sundays by Kahakai Kitchen.

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Whole Wheat and Sprouts Kanji

This is almost similar to Oats and Sago Kanji, i just replace the oats and sago with whole wheat and mung sprouts. It is also a suitable light meal to have for iftar after a long day fast. Normally i used to make this only moong dhal but with the inspiration of Priya's event, i made this with sprouts.
If you want to know  how to make sprouts please click here.
Ingredients:
Whole Wheat- 3 tbsp
Mung Sprouts- 1/2 cup
Carrot- 1 medium sized finely chopped
Beans- 1/4 cup chopped
Onion- 1 small sized finely chopped
Tomato- 1/2 medium  sized finely chopped
Green chilli- 2
Turmeric powder- 1/4 tsp
Methi seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Coriander leaves- 1 tbsp finely chopped
Garlic- 3 cloves choppes
Coconut milk or whole milk- 1/2 cup
Salt as required
Oil- 1/2 tbsp
Method:
Heat oil in a pressure cooker, add methi and cumin seeds. Then add finely chopped onions, carrot and beans, you don't have to cook the vegetables or onion too much since you are going to pressure cook them. So add the remaining ingredients along with salt and 2 cups of water. Pressure cook for 4 to 5 whistles.
Serve the kanji by itself while it's still warm or you can also serve with some bread.
This recipe goes to Let's Sprout event by Priya's Easy N Tasty Recipes, my own event Iftar Moments: Hijri 1431 and Think Spice Think Fenugreek by Priya Mitharwal originally started by Sunitha.

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Oats and Sago Kanji

Kanji is a type of porridge which we normally used to have during ramadhan after breaking our fast. In South India it's very common to have this type of kanji. Almost in every mosque they prepare this and people have it after breaking their fast. This is very light and keeps you satisfied.
Normally this is prepared using rice, vegetables, lentils and meat. In this recipe i replaced rice with oats and sago, which was really good. This would be so good to have immediately after breaking fast.
Ingredients:
Rolled Oats- 1/2 cup
Sago- 2 tbsp
Yellow split moong dhal- 2 tbsp
Chicken or minced meat- may be 50 gms( you just need very little)
Onion- 1 small sized chopped finely
Garlic pods- 4 to 5
Tomato- 1/2 medium sized chopped finely
Green chilli- 2 slit lenghtways
Carrot- 1 small sized chopped finely
Turmeric powder- 1/4 tsp
Garam masala- 1/4 tsp
Methi seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Curry leaves- 4 to 5
Coconut milk or whole milk - 1/2 cup
Chilli powder- 1/4 tsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp
Salt- as per taste
Method:
Heat oil in a pressure cooker, add methi , cumin seeds and finely chopped garlic pods. Add the finely chopped onions and chicken and saute well. Add all spice powders and mix well. Now add the carrots, tomatoes, oats, sago, lentils  along with the coconut milk, coriander leaves, curry leaves, salt  and 4 cups of water. Pressure cook for 4 to 5 whistle.
Serve the kanji warm by itself or with some bread.
This recipe goes to the event Cooking With Seeds Sago hosted by Kitchen Samraj originally started by Priya's Easy N Tasty Recipes

This recipe also goes to my own event Iftar Moments: Hijri 1431

This recipe also goes to Souper Sunday

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Carrot and Celery Soup

This is a English style soup made with chicken stock,for vegetarian,you can replace the chicken stock with vegetable stock.Carrot and celery are rich in calcium.Celery is used for weight loss where it contains low calorie dietery fibre in bulk.
Juice of one cup of celery,beetroot,carrot and spinach is a good remedy for pain in bones.

Ingredients:
Carrots chopped-11/2 cup
Celery-3/4 cup
Chicken Stock-2 cups
Potato-1 small sized
Milk or cream-2 tbsp
Ginger-a small piece
Onion-1/2 chopped
Olive oil-1/2 tbsp
Coriander leaves-few chopped(optional)
Olive oil-1/2 tbsp
Salt and pepper for taste
Method:
Heat oil in a pan,add the finely chopped ginger and onion. Saute it for a while until the onion gets transparent.Add the potatoes and cook for 2 to 3 minutes. Now add the chopped carrot and celery,stir well,cover the pan and cook for 3 to 4 minutes.Now add the chicken stock,let it cook for 15 to 20 minutes. Add milk or cream,salt and pepper for taste.Switch off
and take it of from the hob.Let it cool down ,liquidise in a blender.Add the liquid to the pan again and heat for 2 to 3 minutes.

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Leek and Celery Soup

This is typically a english style soup, normally i used to make this soup only with leek and potato as we know leek and potato work together very well, but since when i discovered celery is very good for bones, i started including that in our regular diet.
Serves 2
Ingredients:
Leeks-2
Celery-2 sticks
Potato- 1 small sized
Chicken stock-2 cups
Garlic-3 cloves
Oil-1 tbsp
Freshley ground black pepper-3 tsp
Milk-2 tbsp
Salt-as required
Method:
Heat the oil in a pan ,add the finely chopped garlic cloves and chopped potatoes and saute it for a while, then add the leeks,celery and cook for 2 to 3 mins. Now add the chicken stock, milk,pepper and salt and cook for about 5 mins. Blend the mixture in the blender.
Serve with bread.

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