I need help! Are there any healthy Indian soup recipe?

Question

I need to find a recipe for a school project. I need to find an India Soup recipe which is suitable for people with Diabetes Mellitus (just commonly known as Diabetes). Any one who can help???

Answer 1

Im sure there are many, but you should consider the legality of boiling indians, even if it is very healthy.

Answer 2

Indian Lentil-Vegetable Soup

Ingredients

      3 tb vegetable oil

      2 md onions; chopped

      2    cloves garlic; minced

      1 tb ground cumin

      2 ts ground coriander

    1/2 ts turmeric

    1/4 ts cayenne pepper

      2 c  red lentils, picked over and rinsed

      8 c  water

     35 oz canned whole plum tomatoes -drained and chopped

  1 1/2 c  peeled and chopped potatoes

      1 c  chopped carrots

      2 ts salt

      freshly ground black pepper to taste

Instructions

6 SERVINGS

In large pot, heat oil over medium heat. Add onions and garlic and cook,stirring often, until onions are softened, about 5 minutes.

Stir in cumin, coriander, turmeric and cayenne. Add lentils and water. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes.

Add tomatoes, potatoes and carrots and simmer, partially covered, until vegetables are tender, about 20 minutes.

If you want to do something other than a soup, daal would we very good:

Masala Daal

INGREDIENTS:

    * 1 cup Moong Daal (split yellow lentil) washed thoroughly

    * 1 cup Masoor Daal (split red lentils) washed thoroughly

    * 1/4 tsp asafetida

    * 1 tsp turmeric powder

    * 1 tsp red chilli powder

    * 2 tbsps vegetable/ canola/ sunflower cooking oil

    * 1 large onion chopped fine

    * 1 medium tomatoes chopped fine

    * 1 tbsp garlic paste

    * 1/2 tbsp ginger paste

    * 2 tsps coriander powder

    * 1 tsp cumin powder

    * 1 tsp Sambar Masala (see recipe below)

    * 2 tbsps ghee/ clarified butter (see recipe below)

    * 7-8 curry leaves

    * 1 tsp Paanch Phoran (see recipe below)

    * 2 green chillies chopped fine (optional)

    * Salt to taste

    * Chopped coriander leaves to garnish (about 1/4 cup)

PREPARATION:

    * Mix the 2 washed Daals together in a pressure cooker and add enough water to just cover. Add the asafetida,1/2 tsp of turmeric and red chilli powder and salt to taste and cover. Set up to cook on a medium flame.

    * Allow one whistle/ pressure release and reduce flame to simmer. Cook till you hear 2 more whistles/ pressure releases and turn off. Keep aside without opening the pressure cooker.

    * Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. Add the onions and fry till translucent.

    * Add the tomatoes, ginger and garlic pastes and fry till the tomatoes are soft and pulpy.

    * Add all the powdered spices - coriander, cumin, Sambar Masala (see recipe here) and the remaining 1/2 tsp of turmeric and red chilli powders. Mix well and fry for 5-7 minutes.

    * Release the steam from it and open the pressure cooker. Add the boiled Daals to the masala and mix to blend well. Season with salt if necessary. Cook for 10 minutes on a medium flame. Stir ocassionally.

    * In another small pan, heat the ghee (see recipe here) till quite hot (on a medium flame). Add the paanch phoran (see recipe here), curry leaves, green chillies and fry for 2-3 minutes or till the mixture stops pluttering. Stir often.

    * Turn off fire and add this mixture to the Daal. Stir well.

    * Garnish with chopped coriander leaves and serve hot with Chapatis or plain boiled rice.

Answer 3

CURRIED CARROT GINGER SOUP

Ingredients:

2 shallots thinly sliced

1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)

1 heaping tbsp of fresh ginger (peeled and grated)

2 tsps of good quality curry powder (home made recipe below)

½ tsp turmeric

½ tsp red chili powder (to taste)

½ tsp ground cumin

2 cups good quality stock (chicken or vegetable, you can also use water)

1 can of good quality coconut milk (you can use light coconut milk)

juice of ½ lime

salt to taste

2 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes, add the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.

Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly hot cilantro leaves and serve hot.

VARIATION:

Add a handful of toasted cashews for wonderful flavor and smooth textures. Just sauté them along with the shallots and ginger and then puree along with the other ingredients. Garnish the soup with a few pieces of toasted cashews.

BASIC INDIAN CURRY POWDER:

Ingredients:

2 dried red chilies

½ tsp black mustard seeds

½ tsp ground ginger

1 tsp fenugreek seeds

1 tsp black peppercorns

1 tsp turmeric

2 tsp cumin seeds

4 tsp coriander seeds

10 dried curry leaves

Method:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

Answer 4

Rasam is a traditional soup from southern India. It is usually eaten as a side dish. It's well worth trying

Answer 5

Lentil soup if you are in North America

Or

Pulse soup in British English

I belive in food which I can cook fast, less fat, healthy and nutritious for eating na light too .Lentil soup is like that

Lentil 250  Ml

Water 1000 ml ( Actually lentil & water ratio has to be 1 isto 4 No matter what is your amount )

Salt 15 granms or according to taste

Turmeric 1/2 tea spoon

Boil all tthe 4 things for 15 to 30 minutes ( Depends on typre of lentil you are using For red lentil it is 20 Minutes.Lentils are protein so do not over cook.

warm one spoon of oil & add 1/2 spoon of cumin seed few grains ( Like mustered seed size ) of asphatida  Or Heeng in Indian language & few pieces of hot papper according to your taste & put all of it in the soup when the cumin seeds become brownish.

You have a tasty protinious soup ready  to serve within no time.

You  can add few vegetable of your choice & if you like add a fist ful of rice in the soupl too. You have complete meal With vitamin , protein & minerals fat & a nice flavour to refresh your mind.

You can just reduce the amount of salt too

If want you can cvall me at 450-468-7539  (Evening time)

or emai to me at [e-mail]

I am in Canada. I was biology teacher  for 20 Years . But now I am lab tech in a high school

I belive food has 4 works to do.

1. Satisfy our ytaste buds.

2. Fill our stomach

3.Give us energy

4. Refresh our mind by aroma & happy talks on dining table & this soup has all of them

The common indian everyday food is just this soup , Rice & vegetables. all of them has a very low fat & sugar

Answer 6

TOMATO SOUP:  Madras style

Ingedients:

500g tomatoes, chopped

1/2 cup grated coconut

1/2 tsp pepper powder

2 onions, chopped

100g carrots, chopped

2 slices bread

Salt to taste

For white sauce:

50g all-purpose flour (maida)

300 ml milk

50g ghee or butter



Method:

Mix tomatoes, carrots, onions along with salt and bring to a boil by adding 4 glasses of water.  Add grated coconut to the tomatoes mixture and remove from heat. Let it cool for some time.

When cooled, blend to a fine puree. Sieve the mixture and separate from the pulp. To this, add white sauce, pepper powder and bring to a boil again for few minutes.

Serve with toasted bread slices.



For white sauce:

Heat ghee in a pan and roast the flour for few minutes.  Mix the flour well by adding milk slowly.  A thick sauce forms. Remove from heat and preserve.