Beetroot Soup

Ingredients:


1 medium beetroot (grated)
2 small carrots (grated)
Salt to taste
2 tsp tomato ketchup
Pepper powder


Method:

Pressure cook the beets and carrots with less water. Cool and grind to a fine paste.

Heat it with some water, salt, pepper powder and tomato ketchup till it starts boiling.

Serve hot with toasted bread slices.

Palak Soup

Ingredients:


1 medium bunch spinach leaves
2 tsp butter
2 cloves
2 cardamoms
1/2 tsp ginger paste
A bit of cinnamon
1 tsp cumin seeds
Salt as per taste
Pepper powder
2 tsp corn flour

Method:

Sprinkle some water over spinach and cook for five minutes. Cool and grind it to a fine paste.

Heat butter and add cloves, ginger, cinnamon, cumin and cardamom and some water. Allow it to boil for five minutes and then strain the water. Mix this water, palak paste and cornflour paste and cook for 2 minutes. Add salt and pepper as per taste and serve hot with toasted bread pieces.

Healthy Palak  soup ready to serve

Vegetable adai

Ingredients:




1 cup mixed dals (green gram dal, bengalgram dal and red gram dal)
1 cup raw rice
Asafoetida
Salt to taste
Few curry leaves

2 cups mixed vegetables (cabbage, onions, carrot, beans, coriander leaves)

Oil






Method:




Soak the rice and dals seperately for 4 hours and grind to a coarse batter. Add salt, asafoetida and few curry leaves.

Heat tava and spread a ladle full of batter. Spread some mixed vegetables over it and little oil in the sides. Cook on medium flame till golden brown on the lower side and slowly turn and cook on other side as well.

Serve hot with avial, chutney, sambar.