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 Carrot soup
Nutritive value per serving :
Energy: 85 KCal
Protein: 4.0 g
Carbohydrates: 10.0 g
Fat: 0.2 g
Preparation time : 20 Minutes
Serves : 8
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Ingredients :
175 g Mixed boiled sprouted pulses (moth, lobia, whole moong)
1 Tea cup chopped apples
Segments of 1 orange
2 Table spoon cut grapes
1 Table spoon chopped radish
2 Tea cup chopped salad leaves
1 finely chopped green chilli
Salt to taste
For the dressing :
1 Tea cup fresh curds
2 Table spoon chopped mint leaves
1 Tea spoon sugar
Salt to taste
Beat the curd well, add rest of the ingredients and mix well.
Procedure :
- Mix all the ingredients except the dressing.
- Put to chill.
- Top the salad with the dressing just before serving.
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Cauliflower soup
Nutritive value per serving :
Energy: 30 KCal
Protein: 1.0 g
Carbohydrates: 3.6 g
Fat: 0.5 g
Preparation time : 15 Minutes
Serves : 6
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Ingredients :
2 Tea cups water melon pieces
1 Tea cup fresh pineapple pieces
2 Medium sized cucumber
1 small capsicum
Salt to taste
For the dressing :
1 Cup fresh curds
½ Table spoon mustard powder
½ Tea spoon sugar
½ Tea spoon salt
Procedure :
For the dressing :
- Tie the curd in thin muslin cloth.
- Hang for 1 hour and allow the water to drain out.
- Add the remaining ingredients and blend in the mixer.
For the salad :
- Mix the cut fruits and vegetables and place to chill.
- Put the salad in the bowl.
- Top it with the dressing and garnish with lettuce leaves.
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Chinese clear vegetable soup
Nutritive value per serving:
Energy: 42 KCal
Protein: 1.0 g
Carbohydrates: 6.9 g
Fats: 0.1 g
Preparation time: 10 Minutes
Serves: 4
Cooking time: 5 Minutes
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Ingredients:
2 table spoon chopped china grass
Juice of 8 oranges
Juice of ½ lemon
2 Teaspoons sugar
1 Tea cup shredded cabbage
½ Teacup grated carrot
1-2 Table spoon capsicum
Segments of 1 orange
Salt to taste
Grated cabbage and carrot for garnishing (optional)
Procedure:
- Put the vegetables in cold water for 10 minutes and then drain the water.
- Add 1 tea cup water to china grass and then cook on slow flame until it dissolves completely. Strain.
- Add the orange juice and boil for a minute.
- Cool until luke warm and then add lemon juice, sugar, vegetables, orange segment and salt. Place in a mould and put to set in the refrigerator.
- Just before serving, dip the mould in hot water for a few seconds, loosen from sides and un-mould on a plate. Decorate with grated cabbage and carrots.
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Cold cucumber soup
Nutritive value per serving:
Energy: 64 KCal
Protein: 1.0 g
Carbohydrates: 14.1 g
Fats: 0.2 g
Serves: 5
Preparation time: 10 minutes
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Ingredients:
4 apples
1 fresh pear
segments of 1 orange
1 medium sized capsicum
4 carrots
½ cucumber
a few raisins
1 tea cup curd dressing
Procedure:
- Chop the fruits and grate the vegetables.
- Mix in a bowl and put to chill.
- If you like, add the curd dressing.
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Mixed vegetable soup
Nutritive value per serving:
Calorie: 25 KCal
Protein: 2.0 g
Carbohydrates: 4.5 g
Fat: 0.1 g
Serves: 4
Preparation time: 5 Minutes
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Ingredients:
1 Tea cup bean sprouts
2 Sliced onions
1 Sliced tomato
Salt to taste
Few drops soya sauce (optional)
Procedure:
- Mix the sprouts, onion, tomato and salt.
- Add soya sauce or lemon juice to taste.
- Serve cold (optional).
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| Source ::: NDTV.com |
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