August 13th, 2022
Pumpkin / Carrot Ginger Soup
Ingredients
- 1 table spoon unsalted butter
- 500 grams peeled baby carrots
- 500 grams unripe pumpkin
- 1/2 cup hung curd
- Salt & pepper to taste
- 2 table spoon grated ginger
- 1 inch cinnamon stick
- 2 Green cardamom
Method
- Pressure cook the pumping & carrot with little water for 5 mins in high flame & 15 mins in medium flame
- Let it cool down. churn in a mixer to smooth consistency.
- Take a non stick pan
- Add white butter, once it is not add grated ginger. Sautee for 5 mins or low heat.
- Now add the pured pumpkin & carrot mixer.
- Adjust seasoning
- Now churn the hung curd (200gms) in the same mixer
- Simer the soup and add the curd
- Cook for 2 more mins
- your soup is ready
- Garnish wit coriander leaf
No. of serving -5
- Calories – 114 Kcal
- CHO – 18.7g
- Fat – 3.9g
- Protein – 3.4 g
- Potassium – 677mg
- Fiber – 3.4g
- Vitamin A- 1 to 4 %
- Vitamin C – 25%
- Calcium – 11%
- Iron – 6.2%
Water Chestnut & Buck wheat Chilla
Ingredients
- Rock Salt & Pepper according to your taste
- Water Chestnut Flour – 30 g
- Buck wheat Flour – 30g
- Curd – 100 g
- Spinach – 1 handful / 100 gms
- White jeera – 1 tsp
- Green Chilli – 2 nos (Chopped)
- Ghee – 2 tsp
Method
- Mix both the flour together in a medium bowl
- Add the Curd mix well
- Add the chopped palakh
- Add green chillies & Jeera
- Mix & beat well
- it should have a semi thick butter like consistency
- Take a flat pan. Let it heat. Apply little ghee and spread the chilla butter
- Cook each side for 2 mins
- Make such 4 chillas of medium size
- Serve with peanut & coriander chatni
Nutritional Information
- Calories – 89 Kcal
- CHU – 12.8 g
- Fat – 3.8g
- Protein – 2.5g