BAsil spaghetti soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

This soup’s ready in a jiffy and its full-bodied flavours emerge beautifully with each spoonful.

Serves 2.

Ingredients
½ cup cooked spaghetti
½ cup mixed vegetables
¼ cup chopped onions
3 cups vegetable stock
½ teaspoon chopped garlic
a few drops Tabasco
1 teaspoon olive oil
4 to 6 chopped basil leaves
salt and freshly crushed pepper to taste
Method
1. Heat the oil in a pan and sauté the onions and garlic for a few seconds. Add the stock and vegetables and bring to a boil.
2. Simmer till the vegetables are tender. Add the Tabasco, salt, pepper and the pasta and bring to a boil.
3. Serve hot garnished with chopped basil.
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Tomato and lentil soup

Posted on September 11, 2009. Filed under: pasta | Tags: , , , |

Originally grown in Mexico, tomatoes travelled to Italy where they gained in fame.

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 6.

For the stock
2 tablespoons moong dal
2 onions, cut into big pieces
2 large tomatoes, cut into big pieces
Other ingredients
1/2 teacup macaroni
2 tablespoons barley
1/2 teacup green peas
1 carrot, finely chopped
5 french beans, finely chopped
3 sticks celery, chopped
1 onion, finely chopped
2 teaspoons cornflour
1 tomato, chopped
2 tablespoons tomato ketchup (optional)
2 tablespoons butter
salt and pepper to taste
For serving
2 tablespoons whole wheat

toasted bread croutons

Method
1. For the stock, wash the moong dal and add the onions and tomatoes.
2. Add 6 teacups of water and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a liquidiser and strain.
4. To proceed, boil the macaroni, barley and green peas.
5. Heat the butter in a vessel and fry the vegetables except the tomato for 3 to 4 minutes.
6. Pour the stock over the vegetables.
7. Mix the cornflour in 1/4 teacup of water and add to the stock.
8. Cook until all the vegetables are tender.
9. Add the cooked barley, green peas, tomato, salt and pepper.
10. Cook for a few minutes. If desired, add the tomato ketchup. Serve hot with croutons.
Tips
Goodness Guide :
A rich supply of Vitamin A reduces eye-strain.
Barley is useful in clearing the kidneys and treating an upset stomach.
Contains B Complex vitamins and essential amino acids.
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Potato, pasta and pesto soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

For everyday living in Italy, the family’s main meal often begins with bowls of hot “brodo” (broth).
The broth is lightly seasoned and may have a little pasta or bits of vegetables or it can be a thick, creamy and wholesome soup, sufficiently filling to make a meal.
Lots of potatoes, carrots, milk and cheese gives this soup its unique velvety quality. Parsley and pesto lend it a delicate aromatic flavour. Pasta and potatoes both thicken the soup. So before serving, you may need to add a little water if the soup gets too thick.

Cooking Time : 18 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup potato, peeled and finely chopped
1/2 cup carrots, peeled and finely chopped
1 cup onions, finely chopped
2 cups milk
2 tablespoons macaroni or shell pasta
1 tablespoon parsley, finely chopped
2 tablespoons butter or olive oil
salt and pepper to taste
To be ground into a pesto
12 to 14 basil leaves
2 or 3 walnuts, halved
1 large clove garlic
1 tablespoon olive oil or oil
For the garnish
4 tablespoons grated cheese
Method
1. Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
2. Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3. Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4. Serve hot, topped with the cheese.
Tips
You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour
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Bean and pasta soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

A dish with proud Mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese.
Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft.
The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate.
Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1/2 cup baked beans (canned)
1 medium onion, sliced
2 cloves garlic, sliced
1 cup tomatoes, chopped
1/4 cup macaroni or any small pasta
2 teaspoons cornflour
1 teaspoon dried oregano
2 tablespoons cream
2 tablespoons tomato ketchup
2 tablespoons butter
salt and freshly ground pepper to taste
For the garnish
4 tablespoons grated Parmesan cheese or processed cheese
Method
1. Heat the butter in a pan, add the onion and garlic and sauté till the onion turns translucent.
2. Add the baked beans, tomatoes, macaroni, salt and 4 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (aprrox. 8 to 10 minutes).
3. Dissolve the cornflour in 2 tablespoons of water and add to the soup.
4. Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
5. Serve hot, garnished with the cheese.
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Broccoli soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

Italian cooking has all kinds of soups, “Minestra” being one of the kinds. Minestra soups start with a light broth to which pasta or vegetables are added to give depth and a subtle flavour.
Crisp, crunchy vegetables, lightly thickened with pasta is what makes this soup delicious!
This soup is an ideal first course, a prelude to a heartier main cou

Cooking time : 12 mins.
Preparation time : 10 mins.

Serves 3 to 4.

Ingredients
1 cup broccoli, cut into small florets
1/2 cup onion, thinly sliced
1 large clove garlic, chopped
1/2 cup carrots, thinly sliced
2 tablespoons chopped celery
1 tablespoon alphabet pasta or stellini (or any small pasta)
1/4 cup sun-dried tomatoes, page…, soaked and thinly sliced
1 tablespoon olive oil or butter
salt and freshly ground pepper to taste
For serving
4 tablespoons grated parmesan cheese or processed cheese
Method
1. Heat the olive oil in a pan, add the onion, garlic, carrots and celery and sauté for 2 to 3 minutes.
2. Add the broccoli, pasta, salt and 2 1/2 cups of hot water and simmer till the pasta has cooked (approx. 5 to 7 minutes).
3. Add the sun-dried tomatoes and pepper and mix well.
4. Serve hot with the parmesan cheese.
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Miso soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , |

A warm accompaniment to Oriental Soya and Baby Corn Stir-fry, this soup is full of vitamin A, vitamin C, calcium and protein, with extremely low fat content. It’s a light yet satiating treat for the heart.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
½ cup red pumpkin (kaddu), cubed
½ cup sweet (yellow) corn
¼ cup spring onions, chopped
½ cup carrot, peeled and cubed
½ cup mushrooms, cut into quarters
½ cup spinach (palak), chopped
½ cup low fat paneer (cottage cheese), cubed
½ tablespoon grated ginger
1 large clove garlic, finely chopped
salt to taste
For serving
1½ teaspoons soya sauce
juice of ½ lemon
pepper to taste
Method
1. Bring 4 cups of water to a boil in a pan and add the ginger and garlic to it.
2. Add the red pumpkin, corn, spring onions and carrot and simmer till the vegetables are almost cooked.
3. Add the mushrooms, spinach, paneer and salt and simmer for 4 to 5 minutes.
4. Serve hot with soya sauce, lemon juice and pepper.
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Cauliflower soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , , |

A creamy, crunchy soup which is sure to tickle your taste buds. The vitamin A in celery is an antioxidant which helps to keep the lining of the arteries in good health. Being extremely low in fat and free from cholesterol, this delectable soup is a perfect appetizer for those “heart conscious” people.

Prepration Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
2 cups cauliflower, chopped
1 cup onions, finely chopped
2 cups low fat milk
2 tablespoons celery, chopped
1 teaspoon oil
salt and pepper to taste
Method
1. Heat the oil in a non-stick pan and sauté the onions till they are translucent.
2. Add the cauliflower and sauté for another 4 to 5 minutes.
3. Add 2 cups of water and milk and bring to a boil.
4. Season with salt and pepper and simmer till the cauliflower is partially cooked.
5. Cool slightly and blend roughly using a handblender, so the soup looks like a rough purée.
6. Bring the purée to a boil, add the celery and serve hot.
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Bulgur wheat salad

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , |

This is a simple yet different way of adding a nutritious cereal like bulgur wheat to your meals. Being loaded with high fibre and nutrient dense veggies and dressed with a low fat curd dressing, this salad is, by all means, one of the best-suited salads for people with heart disease or high blood cholesterol levels.

Cooking Time : Nil.
Preparation Time : 15 mins.

Serves 4.

For the salad
½ cup bulgur wheat (dalia)
¼ cup carrots, finely chopped
¼ cup tomatoes, finely chopped
¼ cup capsicum, finely chopped
¼ cup mint, finely chopped
¼ cup spring onion greens, chopped
½ teaspoon lemon juice
salt to taste
To be mixed together into a dressing
½ cup low fat curds, whisked
¼ teaspoon garlic paste
salt to taste
Method
1. Soak the bulgur wheat in hot water for 15 to 20 minutes. Drain and discard the water.
2. Mix together all the ingredients and refrigerate till required.
3. Add the dressing, toss lightly and serve immediately.
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Italian style tossed salad

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , , |

This salad is a healthy mixture of a selection of low cal veggies, which can be put together in no time at all. The olive oil and basil dressing lends this salad an exotic flavour.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 4.

Ingredients
2 cups ice-berg lettuce, torn into small pieces
½ cup mushrooms, sliced and blanched
½ cup broccoli florets, boiled
½ cup carrots, diced and boiled
¼ cup onions, cut into 25 mm. (1″) cubes
To be mixed into a dressing
1 teaspoon honey
1 teaspoon lemon juice
1 tablespoon chopped basil
salt and freshly crushed pepper to taste
Method
1. Combine all the ingredients together and refrigerate till required.
2. Toss the salad with the dressing and serve immediately.
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Pear salad

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , , |

This unusual salad has its main ingredient as pear, which is also dressed with the pulp of the same fruit. Carrots and capsicum have been used in this salad, but you can make your own creation by adding other crispy vegetables like cabbage too. The lettuce can be replaced with any other leafy vegetable like radish leaves or salad leaves, to make these uncommon leafy vegetables a part of your diet.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 4.

For the salad
¾ cup pears, chopped
¼ cup carrots, chopped
¼ cup capsicum, chopped
¼ cup bean sprouts
1 cup ice-berg lettuce, torn into small pieces
To be mixed together for the dressing
2 tablespoons pear pulp
½ teaspoon olive oil
¼ teaspoon prepared mustard paste
salt to taste
Method
1. Mix all the ingredients for the salad together and chill.
2. Add the dressing and toss well.
3. Serve immediately.
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