I made this salad as per my older one's request. When I asked her what she would like for lunch, she said she wanted Roti and this salad. She ultimately ended up using chapatis as a wrap with the salad as the filling! I was happy to let her have it her way :)


This salad is for Day 7 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


If you have missed any of the previous recipes under Soups and salads here they are..


Kidney Bean Salad


Ingredients


Red Kidney Beans(Rajma) soaked, optionally pretreated, boiled and cooled 1/2 cup
Lettuce chopped 1/2 cup
Onions chopped 2 Tbsp
Tomato chopped 2 Tbsp
Tomato Sauce (Any Sauce of your preference) (I used Taco Sauce) as needed
Salt as needed
Yogurt or Sour Cream as needed


Kidney Bean Salad


Method Of Preparation - 


In a mixing bowl, add the chopped lettuce, onions and tomatoes. Toss in the red kidney beans and mix well.


Sprinkle Salt and Taco sauce and mix well.


Garnish with yogurt or sour cream and enjoy with a side of crouton or bread. My kids enjoyed it with Roti.


Sending this soup to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 10 min
Serves 1-2

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This recipe for a Curried Carrot Soup has been in some scrap paper which I happened to go through while cleaning up my closet. I have no clue from where I had copied it. It looked like a fairly old piece of paper. But anyway when I was falling short of ideas for a hearty soup, this paper came to my rescue!
The original soup didn't have the Masoor Dal but I had boiled it anyway. 


This vibrant soup is for Day 6 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Curried Carrot Lentil Soup


Ingredients - 


Carrots diced 2 cups
Masoor Dal / Red Lentil 1/4 cup
Celery chopped 1 stalk
Vegetable Stock or water 1 1/2 cup
Milk 3/4 cup (upto 1 cup)
Curry Powder 1/2 tsp (or to taste)
Salt to taste
Sugar to taste (optional) 
Pepper to taste
Tomato Sauce / Pasta/Pasta Sauce 1 Tbsp (I used Home Made Pizza Sauce)


Curried Carrot Lentil Soup


Method Of Preparation - 


Pressure cook Masoor Dal , Carrots and Celery. After the cooker cools down, transfer the contents to a stock pot and blend into a puree using an immersion blender. Alternatively, puree it in a counter top blender.


Add water, salt, sugar, curry powder and pepper.


Let it simmer and add milk as required and adjust the taste and consistency.


Garnish with Grated Cheese and or Croutons.


Serve hot.


Sending this soup to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 30 min
Serves 3-4 



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Posted by Harini on Friday, October 28, 2011

While listing out the various kinds of healthy (read:protein rich) soups we like, we thought this soup was the most often made and liked at home and so wanted this to be included in this marathon. I thought this soup was one of the easiest to prepare and the fastest to disappear too!!


This protein filled soup is for Day 5 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Black Eyed Peas Soup


Ingredients -


Black Eyed Peas (Bobbarlu/Alasandalu) soaked, optionally pre-treated  1 cup
Moong Dal 1/4 cup
Salt as per taste
Turmeric 1/4 tsp
Curry Powder 2 tsp
Red Chilli Powder 1/4 tsp
Pepper as needed (Optional)
Lemon Juice as needed


Method Of Preparation - 


Pressure cook black eyed peas and moong dal with turmeric and adequate water. (I added about 3 cups of water).


Once the pressure cooker has sufficiently cooled down, blend the dals and add all the spices/flavorings as needed. 


Transfer the contents into a sauce pan and simmer until the soup turns creamy. Adjust the consistency as required by adding more water if required.


Squeeze in lemon juice generously and mix well.


Serve hot and enjoy the protein punch!!


Also goes to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 30 min
Makes 3 Generous servings

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Posted by Harini on Thursday, October 27, 2011

Our Diwali Greetings to one and all!! 

For a change, we celebrated Diwali with this healthy salad along with some traditional goodies! The kids are very find of sauteed Tofu. So I made sauteed tofu marinated in Curry powder. To my surprise they turned out super tasty and then I thought about combining quinoa and found the combination irresistible. Since S is not fond of quinoa, I made it for the kids and me and loved it!!


This salad is for Day 4 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Curried Tofu Quinoa Salad


Ingredients - 


Quinoa 1/2 cup
Water 1 cup
Tofu cubed 1 cup
Curry Powder 1 tsp
Salt as needed
Pepper as needed
Chilli Powder as needed
Lemon Juice as needed
Carrots grated 3 Tbsp
Tomatoes finely chopped 3 Tbsp
Coriander leaves chopped 1 Tbsp
Oil 1 tsp
Yogurt (optional) as needed


Curried Tofu Quinoa Salad


Method Of Preparation - 


Wash quinoa and in a heated sauce pan, add 1 cup of water and quinoa and let it boil.


Cover and cook for about 15 min more or until the quinoa is cooked.


Spread the quinoa on a plate to cool.


While the quinoa is cooking, marinate the cubed tofu by sprinkling curry powder and salt. Set aside for 5 min.


In a heated wok/kadai, add oil and saute the marinated tofu until they are crisp and brown. Set aside.


In a mixing bowl, add the cooled quinoa, grated carrot, finely chopped tomato, chopped coriander, salt, pepper, red chilli powder and squeeze in lemon juice.


Mix well and garnish with the curried tofu. 


Serve with a dollop of Yogurt/Curds and enjoy the healthy plate of salad!! [I found that the salad itself was a little dry and so I served it with a little yogurt!]


Sending this to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 30 min
Serves 2 - 3 

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We have been trying to eat salads for a long time. But personally I have never taken any special liking to the wide variety of salads. I later found that it is the dressing they use for the salads that puts me off. So I am trying different ways to season my salads however simple they might be. One such salad which I liked was this Simple Spicy Apple Salad. Feel free to add more veggies into the salad.


This salad is for Day 3 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Spicy Apple Salad


Ingredients - 


Lettuce chopped 1 cup
Apple chopped 1 medium sized (I used a sweet green apple)
Tomato chopped 1/4 cup
Carrot grated 1/4 cup
Pepper as needed
Red Chilli Powder as needed
Chat Masala as needed
Salt as needed
Lemon Juice as needed
Garnish with mint or coriander leaves


Spicy Apple Salad


Method Of Preparation - 


Toss the lettuce, apple, tomato and carrot in a mixing bowl.


Sprinkle the spices and squeeze in the lemon juice. Toss well.


Garnish and enjoy the fresh salad!


Sending this to Srivalli's Soups and Salads Mela.


Preparation Time 5 min
Serves 2

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Posted by Harini on Tuesday, October 25, 2011

Red Chori Beans also known as Adzuki Beans or Red Cowpeas are very flavorful and nutrient-rich as well. I made a mild soup with some vegetables and I was pleasantly surprised when my older one took an instant liking to the soup and had this for lunch. So I think it is time I regularly start using these beans and keep my fingers crossed hoping the kids will like them every time.


We found the soup to be extremely filling. We had it with an assortment of Vadiyams (Fryums). Can I still say we had a healthy lunch?? This soup is for Day 2 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Red Chori Bean Soup


Ingredients -


Red Chori Beans 3/4 cup
Carrots sliced 1 cup
Broccoli florets 1 cup
Onions 1/2 cup
Tomato pureed 1 cup
Celery 1 stalk finely sliced 1/4 cup
Spinach Roughly Chopped 1 cup
Curry Powder 1 tsp
Cumin Powder 1 tsp
Red Chilli Powder 1/2 tsp (or as per taste)
Salt as needed
Turmeric 1/4 tsp
Oil 1 tsp


Red Chori Bean Soup
This bowl is for my older one!

Method Of preparation - 


Pick any stones, wash and pressure cook the chori beans. Please note that Red Chori Beans don't need to be pre-soaked (though I would prefer doing that!).


While the cooker is cooling down, in a heated stock pot add a teaspoon oil and saute finely chopped onions.


Add minced garlic and after the onions are translucent, add the remaining vegetables.


Saute the veggies and add about 2-3 cups of vegetable stock or water.


Sprinkle some turmeric. Cover and let the vegetables becme tender.


Add Salt, Cumin powder, Curry Powder and Red Chilli Powder.


Let the soup simmer for a few minutes and remove from fire. 


Garnish with coriander leaves and serve hot.


Sending this to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 45 min
Serves 3-4

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Welcome to another week of  Srivalli's Blogging Marathon - Edition 9. This week let us have an assortment of healthy and hearty soups as well as some interesting ways to consume salads!


I have just come to realize that my family has fallen in love with TVP. So I am sneaking this protein wherever and whenever possible. Yet another attempt is this hearty and filling soup! Some might want to call it a stew but for me they mean the same :) Inspiration for this soup/stew is from here.


Soy Chunks - Vegetable Soup


Also take a peek at my fellow marathoners here.


Ingredients - 


Soy Chunks (TVP) 1 cup
Corn Flour / All Purpose Flour 1 Tbsp
Dried Oregano 1/2 tsp
Dried Basil 1/2 tsp
Garlic Salt 1/2 tsp
Pepper 1/2 tsp


Onions finely chopped 1/2 cup
Tomatoes chopped 1/2 cup
Carrots chopped 1 cup
Capsicum (Green Bell Pepper) chopped 1/2 cup
Cabbage thinly sliced 1/2 cup
Celery finely chopped 1/2 cup
Turmeric 1/4 tsp
Garlic clove 1
Salt as needed
Hot Sauce (I used Sriracha ) 1/2 tsp (or as per taste)
Oil 1 Tbsp (Divided use)


Soy Chunks - Vegetable Soup


Method Of preparation - 


Soak the Soy chunks in hot water for about 15-20 min.


Squeeze out the water and toss them in a mixture of corn flour, oregano, basil, garlic salt and pepper.


In a big pot, add 1 teaspoon of oil and saute the above soy chunks until they are evenly browned and set aside.


In the same big pot, add the remaining oil and saute the chopped onions. Saute the chopped garlic as well. 


Add tomatoes, capsicum, cabbage, carrots, celery and any other vegetables of your choice.


Add about 2-3 cups of water (or more if required) and let the vegetables cook.


Add turmeric, hot sauce and salt as needed.


Transfer the soy chunks into the simmering soup and let the flavors blend in for about 10-15 min and garnish with coriander leaves.


Remove from fire and enjoy the hot and healthy soup!


Sending this to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 1 hr
Serves 3-4

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I have many more ideas of dressing up the leftovers but I think I will reserve those ideas for a later time. Folks at home have made it a point to ensure that there are no leftovers :) They know now the cost/result of leftovers !! So for Day 7 of  Srivalli's Blogging Marathon - Edition 9, check out these healthy buns with leftover Mixed vegetable curry. Also take a peek at my fellow marathoners here.
The past week has been an interesting experience for us. If you have missed any of them here is the list..


Watch out for some interesting soups and salads the whole of next week starting tomorrow!!


Mixed Vegetable Stuffed Buns


Ingredients -


Leftover Mixed Vegetable Curry 2 cups (It could be any curry which is dry or just about moist)
Whole Wheat Flour 2 1/2 cups
All Purpose Flour / Maida 1/2 cup
Active Dry Yeast 1 Tbsp
Oil 2 Tbsp
Warm Milk 1 1/4 cup
Salt as needed
Sugar 1 tsp


Method Of Preparation -


In a small bowl, add warm milk, sugar and yeast and set it aside in a warm place to froth up.


Meanwhile in a deep mixing bowl, mix the flours and salt. Slowly add the yeast mixture and knead into a smooth dough spraying oil as needed to keep the dough from sticking.


Knead the dough for about 5 minutes and oil the bowl and roll the dough so that the oil is well coated on the dough.


Cover the bowl and keep it in a warm place so that the dough rises well.(About couple of hours)


After the dough doubles in quantity, deflate the dough and knead for another minute or so.


Divide the dough into 12-15 parts and roll each of them into 4-5 inch discs.


Place about 1 tablespoon of the leftover curry in the center and gently gather the edges to seal the roll.


Repeat for the remaining dough.


Brush the tops with milk and sprinkle sesame seeds. Arrange all the rolls on a baking sheet at least 2-3 inches apart and cover them with a foil.


After about 45 min Preheat the oven to 400 F and bake them for 12-15 minutes.


Serve warm. I am sure the kids and adults will love them!


Sending this to Srivalli's 'Kid's Delight - Dressing up leftovers' guest hosted by me.






Preparation Time 20 min (Rising time 3 hrs + Baking Time 15 min)
Makes about 12-15 buns

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