Khushboo Chouhan

𝗔𝗿𝗶𝘀𝗲𝗹𝘂 | 𝗟𝗼𝗵𝗿𝗶/𝗣𝗼𝗻𝗴𝗮𝗹/𝗕𝗵𝗼𝗴𝗶/𝗠𝗮𝗸𝗮𝗿 𝗦𝗮𝗻𝗸𝗿𝗮𝗻𝘁𝗵𝗶 𝗦𝗽𝗲𝗰𝗶𝗮𝗹 𝗦𝘄𝗲𝗲𝘁 | 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 | అరిసెలు స్వీట్

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𝗦𝘄𝗲𝗲𝘁 𝗖𝗼𝗿𝗻 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗦𝗼𝘂𝗽-

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

Butter - 1 tbsp

Garlic (finely chopped) - 2 cloves

Sweet Corn Kernels - 2 Cups

Green Peas - ¼ Cup

Carrot (finely chopped) - 1 no

Beans (finely chopped) - 5 nos

Spring Onion Whites - 2 tbsp

Spring Onion Greens - 2 tbsp

Salt - To taste

Sugar - ½ tsp

Pepper - ¼ tsp

Corn Flour - 2 tsp

Water (to mix with cornflour) - 4 tbsp

Water (for the soup) - 4 Cups

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𝗠𝗲𝘁𝗵𝗼𝗱

1. Blend ½ Cup of sweet corn kernels with ¼ cup of water and keep aside.
2. Heat butter in a pan, add garlic and saute it until raw smell 

leaves.
3. Add spring onion white, carrots, beans, green peas, and saute for 3 minutes and add sweet corn kernels.
4. Pour 3 cups of water and cook all the veggies for 10 minutes in a medium flame until they are cooked.
5. Add the blended sweet corn paste to the boiling soup and cook for 5 minutes.
6. Add salt, sugar to the soup.
7. Mix cornflour with 2 tbsp of water to make a slurry. Add the cornflour mixture to the soup once the vegetables are cooked in the soup.
8. Season the soup with pepper powder.
9. Add the spring onion greens and remove the soup from the heat.

Serve hot.

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𝗧𝗼𝗺𝗮𝘁𝗼 𝗖𝗼𝗿𝗶𝗮𝗻𝗱𝗲𝗿 𝗦𝗵𝗼𝗿𝗯𝗮 | 𝗕𝗲𝘀𝘁 𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗪𝗶𝗻𝘁𝗲𝗿 𝗥𝗲𝗰𝗶𝗽𝗲

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

Ghee/ Butter - 1/2 tsp

Oil - 1 tsp

Crushed garlic - 3 pods

Crushed ginger - 1/2 inch

Cinnamon - 1 inch

Cardamom - 3

Bay leaf - 1

Black pepper - 1/2 tsp

Cloves - 2

Wheat flour - 1 tsp

Tomatoes - 250 gms

Coriander stems with roots - 75 to 100 gms

Chilli powder - 1/2 tsp

Green chillies - 2

Water - 500 ml

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𝗠𝗲𝘁𝗵𝗼𝗱

Heat ghee/ butter & oil in a pan. Add crushed garlic, ginger, cinnamon, cardamom, cloves, bay leaf, black pepper and fry till aromatic. Add wheat flour and fry till aromatic on low flame. Add tomatoes and fry for 3 to 4 minutes. Add coriander stems with roots, red chilli powder and mix well. Add green chilli, mix well and cook till cook and mushy on low to medium flame. Add 500 ml water and boil the shorba on medium yo low flame. Reduce to 300 ml on low to medium heat. Transfer to a strainer and squeeze all the pulp. Done.

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𝗧𝗶𝗽𝘀

*Do not skip coriander stem roots. It gives very nice flavour to this shorba.

*It comes out perfect when done on low flame.

*Squeeze all the pulp in a strainer using ladle/ hand etc.

*Taste great when it's hot.

*Can serve as a side dish for idly... Tastes great.

*Goes perfect in winter season.

*Best recipe for cold, cough, throat infection.

*Can give for babies, toddlers & kids too..

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Til gud k ladoo
This is one of those healthy ladoos that not only has sesame seeds, but also has peanuts and desiccated coconut. Sesame seeds are rich in calcium and are good for bone health. 

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What you need? 

1 cup sesame seed white

1/4 cup peanuts

1/4 desiccated coconut 

1/2cup jaggery

1/2 tsp cardamom powder

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How to make? 

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Dry roast sesame seed in a heavy bottom pan on low flame until they are crunchy. Keep them aside in a plate. 

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In the same pan add peanuts and dry roast them too until they are crunchy. It should be well roasted no raw flavour. Keep them aside in plate. (once cooled down you can taste it if you find it a little bit raw you can roast them again).

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Add coconut in the same pan and switch off the flame and roast them until golden color. 

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Once all three are at room temperature put them into the grinder and add jaggery and grind them in pulse motion. Do it until they release some oil and when you press them in hand they should hold the shape. 

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Transfer the mixture on a plate and give them round shape and store them in an airtight jar and enjoy it. 

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𝗠𝗶𝘅𝗲𝗱 𝗩𝗲𝗴 𝗥𝗮𝗴𝗶 𝗦𝗼𝘂𝗽 | 𝗙𝗼𝗿 𝗕𝗮𝗯𝗶𝗲𝘀, 𝗧𝗼𝗱𝗱𝗹𝗲𝗿𝘀, 𝗞𝗶𝗱𝘀 & 𝗙𝗮𝗺𝗶𝗹𝘆 𝗥𝗲𝗰𝗶𝗽𝗲

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

Oil/ghee - 1 tsp

Cumin - 1 tsp

Onion - 3 tbsp

Finely chopped carrot - 1/4 cup

Small cauliflower florets - 10 to 12

Fresh peas - 1/4 cup

Water - 300 ml + 300 ml

Salt - to taste

Ragi flour - 3 tsp

Chopped palak leaves - 6 to 7

Black pepper powder - 1/4 tsp

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𝗠𝗲𝘁𝗵𝗼𝗱

Take a pan and heat oil/ ghee. Add cumin seeds and fry. Add chopped onion and fry till translucent. Add pepper powder and saute well. Add finely chopped carrots, small cauliflower florets, peas and saute for 3 minutes on medium flame. Add 300 ml water, salt. Mix well & cook completely. Meanwhile take ragi flour in a bowl and add sufficient water for lump free mixture and keep aside. When veggies are almost cooked add chopped palak leaves and cook. When the leaves are well cooked add ragi mixture and 300 ml water. Allow it to thick. Cook for 4 to 5 minutes on medium flame. Done

Tastes yum when served hot. 

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𝗧𝗶𝗽𝘀

*Can add veggies of your choice (corn, broccoli, capsicum, beans etc).

*Can add 1/2 tsp of ginger along with cumin. Tastes great.

*Can add pudina/ coriander/spring onions in place of palak.

*If serving for babies mash the veggies before serving.

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