Carrot Coriander Soup

This is a very comforting and healthy recipe that can be consumed by all age groups. The goodness of fresh coriander and carrot combined on one single dish.This is extremely low in fat and aids in cleansing the body.I made this for a dinner. This is an adaptation of Sanjeev Kapoor's Carrot Coriander Soup. Let's look into this healthilicious recipe.

Serves:3-4

Ingredients

1. Carrots - 4 Big
2. Fresh Coriander-1 cup(finely chopped)
3. Bay leaves- 2 
4. Black peppercorns - 6-8
5. Onion-1 medium(Chopped)
6. Garlic - 6 pods (Chopped)
7. Butter - 2 tablespoons(I used Amul Salted Butter)
8. Pepper powder - 2 Tsp and as required
9. Salt to taste

Method

1. Heat butter in a pan, add bay leaves, peppercorns, onion and garlic and saute for two minutes.

2. Add carrot and coriander and saute for one 1-2 mins.

3. Add 5 cups of water and boil the carrot until it is well cooked and soft.

4. Switch off the flame, blend the above contents of the pan smoothly in a mixer.Please do not drain the stock. Blend the contents of the pan along with the stock.

5.Bring to boil, add the required amount of salt and pepper powder.

6. Garnish with some fresh coriander leaves and serve it piping hot.

Notes,Tips & Add-on's

1. If the consistency is watery, mix a tsp of cornflour with 2 tbsp of water smoothly and add it to the soup.Bring it to boil. This will thicken the consistency of the soup.
2. You can also use some fresh cream for creamy consistency.
3. Instead of Butter, you can use olive oil for a vegan substitute.

Kaju Paneer Pulao

Finally,I come up with a very special recipe after a gap.I am sorry for posting it after a long break.This recipe is taken from Sanjeev Kapoor's kitchen Kaju Moti Pulao. I made this for dinner. It turned out really delicious. Kaju and Paneer make the richest combo in a vegetarian meal.This make a sumptuous main course. This is sure to be a feast to your taste buds. This is a very simple and rich recipe with No onion, garlic or any masala. This is so flavorful and gentle on stomach  - Sattvik Cuisine.

serves:2-3

Ingredients

1. Cashew nuts- 10
2. Paneer/Cottage Cheese-250 gms(grated)
3. Basmati rice-1.5 cups
4. Salt to taste
5. Cornflour- 3 tsp
6. Oil for frying
7. Ghee- 3 tbsp
8. Cumin seeds- 1 tsp
9. Black cardamoms- 2
10. Cloves- 2
11. Cinnamon stick-1
12. Black peppercorns- 4
13. Turmeric powder-1 tsp
14. Milk- 3 cups

Method

1. Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a pan and deep-fry the paneer balls till golden. Drain on absorbent paper and keep it aside. In the same oil, deep-fry the cashew nuts till light golden. Drain on absorbent paper and keep it aside.

2. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cinnamon,cloves, peppercorns and turmeric powder. Saute for one minute.

3. Drain the rice and add it to the above content. Add milk and cook the rice as mentioned here.

4. Once the rice is done, add the fried cashews and paneer balls on top and give it a gentle mixture.

4. Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

Notes,Tips & Add-on's

1. You can also use coconut milk instead of normal milk. This gives additional flavor and taste.