Masoor Daal (Red Lentil Soup)

In the early stages of life, babies feed primarily on breast milk, which provides all the essential nutrients required by the infants; satisfies their appetite and also protects from susceptible dangers of several diseases. Once babies start growing, their nutritional requirements enhances so the diet has to be rich, providing complete nutrition.

It's important to watch out for iron deficiency after kids reaches 1 year of age as it can affect their physical, mental and behavioral development, sometimes leading to anemia. So once the baby turns a year old, you can gradually reduce the amount of milk (A one-year-old does not need more than half a litre of milk a day) and increase iron-rich foods / solids in your child's diet.

Milk should be given in the morning and afternoon only, and lunch and dinner should consist mainly of the household food, like mashed vegetables with a chappati / little rice and light lentil soup / daal.

Masoor dal is a type of lentil (part of the legume family). Lentils have a very high percentage of proteins, and also essential amino acids (isoleucine & lysine). Masoor daal is also an important source of nutrition as it contains high quantities of iron, adviced for pregnant ladies, adolescents or those who suffers from iron deficiency.

When the infants start to take rice, make a paste with light masoor daal for easy intake of food. Though Masoor Daal can be prepared in several ways using spices like garlic, cumin seed. I used Split Red Lentils and prepared this daal / soup in a very simple way, perfect for your infant and also to have with a sandwich at dinner time.

Ingredients:

• Masoor dal (Red lentil): 1 cup
• Onion, finely chopped: 1 small
• Turmeric powder: 1 tsp
• Mustard oil: 1 tsp
• Water: 2 - 3 cups
• Sugar: 1 tsp
• Salt to taste

Method:

1. Wash the Masoor Daal, drain well and keep aside.
2. Heat oil in a pressure cooker, add the chopped onions and saute a little till light golden brown (do not fry too much or else they may turn blackish).
3. Add masoor daal, turmeric powder, water and salt, mix properly and bring to a boil.
4. As soon as the water starts boiling, put the lid and cook the daal until 2-3 whistles.
5. Check whether the cooked daal is complety soft or not (or else cook till 1-2 whsitles more).
6. Check the salt & sugar and water consistency when the pressure cooker cools, pour the Masoor Daal in a bowl and serve hot.

Sending this healthy and nutritous Masoor Daal / Red Lentil Soup to Radhika's & Sudeshna's Foods For Stages Of Life-Cooking for infants & Toddlers & to EC's WYF-Light Meal...

Microwave Chicken Soup

A nutritious and filling Chicken Soup prepared in microwave.....a perfect dish to savour on a cold day...

Ingredients:

• chopped chicken: 1/2 cup
• water: 3 cups
• cornflour: 1 tbsp (mixed with 1/2 cup cold water)
• butter: 1 tbsp
• milk: 1/2 cup
• garam masala: 1/4 tsp
• salt to taste
• freshly ground black pepper
• cream: 1 tbsp (whipped / beaten)

Procedure:

1. Place butter in a microwave safe bowl and microwave at 100% power for 30 secs.
2. Add chicken pieces, water, salt & garam masala and microwave at 80% power for 4-5 mins. Allow to stand in the oven for 5 mins.
3. Take out the bowl, remove the the chicken pieces from the stock and shred to small pieces.
4. Add the shredded chicken pieces, milk, cornflour mixture to the stock and microwave at 100% power for 3-4 mins. Allow to stand for 5 more mins.
5. Remove from oven and transfer to a serving bowl. Garnish with cream and freshly ground black pepper and serve hot.

Sending this soup to MEC-Potluck Party, hosted by Sri of Cooking 4 all Seasons.

Cannellini, Carrot & Chicken Soup

Making my son eat vegetables and legume is a tough matter. So I try to prepare dishes as per his liking utilizing vegetables and lentils which are not visible in the final dish. Here is a healthy Continental soup with cannellini beans, carrots and chicken.

Ingredients:

• 200 gms cannellini beans / white Italian kidney beans
• 1 large chicken leg portion
• 150 gms onions (peeled & finely chopped)
• 125 gms carrots (peeled & finely sliced)
• 1 stick celery (trimmed & sliced)
• 1 bay leaf
• 1 ltr water
• salt to taste
• freshly ground black pepper
• chopped coriander leaves (optional) for garnish

Procedure:

1. Soak the beans overnight. Take a pressure cooker, put the beans, add water as required and bring to a boil.
2. Cover and pressure cook for 3-4 whistles, simmer and cook the beans for about 40-45 mins. Drain.
3. Now put the onion, carrots & celery slices with the beans, chicken portion, a pinch of salt and bay leaf in the pressure cooker.
4. Add 1 ltr water, cover and pressure cook for 3-4 whistles and simmer to cook for 20 mins.
5. Remove the chicken portion from the pressure cooker, remove the bone and make small chicken slices. Discard the bay leaf.
6. Put all the boiled vegetables except the chicken pieces in a blender, add a little stock and blend to form a puree.
7. Take a deep bottomed saucepan, add the puree & rest of the stock and adjust the salt. Add the chicken pieces in the pan and mix well.
8. Serve hot in serving bowls with 2 small knobs of butter, chopped coriander leaves and buttered garlic bread toast.

Speedy Tomato and Pepper Soup

A new variation for the good old tomato soup, done in a microwave and that too with few ingredients. A healthy & nutrituous soup which can be served with sandwiches and green salads.

I prepared this soup keeping in mind my son, who do not like to have soup other than chicken soup (cream of chicken, sweet corn chicken soup to name a few). I thanked my lucky stars, when on the way to Nainital he tasted tomato soup for the first time and liked it tremendously.

So now my kid has 2 soups in his menu, chicken soup and tomato soup. I did not use black pepper when I made the soup initially for him. You can always add the freshly ground black pepper at the end (as per taste).

Ingredients:

• 250 gms tomatoes, chopped
• 2 small onions, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tbsp fresh cream, whipped
• 1 tbsp cornflour
• 2 tsp butter
• 4 cups water
• salt (to taste)
• freshly ground black pepper (to taste)
• fried bread croutons, for garnishing

Procedure:

1. Dissolve cornflour in 1/2 cup water and keep aside.
2. In a microwave safe bowl, microwave 1 cup of butter at 100% power for 30 secs.
3. Add chopped garlic, onions, tomatoes, salt and 1/2 cup water. Microwave covered at 100% power for 5-6 mins. Let it cool in the microwave for 5 mins.
4. Blend in a blender, strain to form a smooth tomato puree.
5. Take another microwave safe bowl, add the tomato puree, 3 cups water and cornflour mixture and mix well. Microwave at 100% power for 4 mins. Stir in between.
6. Remove from microwave. Stir in the whipped cream.
7. Sprinkle freshly ground black pepper. Garnish with fried bread croutons and serve hot.

Sending this entry to Fall In Love (FIL) - Tomato Event hosted by Sanghi of Sanghi's Food Delights!

Click the logo for details.

Tum Yum Soup

Recipe for Tum Yum Soup, basically a Thai Soup with the distinct flavour of lemon grass

Ingredients:

• 6 cups clear vegetable stock
• 10-12 cauliflower florets, finely chopped
• 10-15 mushrooms, sliced
• 1 tbsp lemon grass, roughly chopped
• 1 tbsp coriander, chopped
• 1 tsp lemon juice
• 1 green chilli, sliced lengthwise
• 2-3 drops oil
• salt to taste

Directions:

1. Heat the wok / pan and put the stock to boil.
2. Add all the ingredients with lemon grass and salt and boil for 2-3 mins.
3. Add lemon juice just before serving and serve hot with chillies in vinegar, soya sauce and chilli sauce.

Pictures courtesy: Google

Mein Chow Soup

Here's another recipe of a popular Chinese Soup, Mein Chow Soup, a thick, hot and spicy soup enhanced with mint and coriander.

Ingredients:

• 6 cups clear vegetable stock
• 2 tbsp tomato, finely chopped
• 2 tbsp capsicum, finely chopped
• 2 tbsp cauliflower florets, finely chopped
• 2 tbsp carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 1 tbsp fresh mint leaves, finely chopped
• 1 tbsp coriander, finely chopped
• 2 tsp garlic, chopped
• 2 tsp ginger, chopped
• 3 tsp soya sauce
• 2 tbsp cornflour
• 2 tbsp oil
• salt and pepper to taste

For the Topping:

• coriander (finely chopped) and chilli oil

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the mint leaves, garlic, ginger & vegetables and stir fry over a high flame for 2-3 mins.
3. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for another 2 mins.
4. Add the stock, soya sauce, salt and pepper powder.
5. Make a mixture of cornflour in 1 cup of water and slowly add to the soup.
6. Cook for another 2 mins while stirring continuously.
7. Mix a little chilli oil.
8. Serve hot with chopped coriander, chillies in vinegar, soya sauce and chilli sauce.

Pictures courtesy: google

Hot and Sour Soup

Recipe for Hot and Sour Soup, a filing dish for those who like their soup hot and spicy�You can have this soup with spring rolls and chicken drumsticks.

Ingredients:

• � cup cabbage, shredded
• � cup carrot, grated
• � cup cauliflower florets, small
• � cup spring onions with leaves, chopped
• 1 tbsp coriander, chopped
• 2 tbsp dried mushrooms, chopped
• 7 baby corn, small, cut diagonally
• 6 cups clear vegetable stock
• 2 tbsp brown vinegar
• 1 tbsp soya sauce
• 1 tsp chilli sauce
• � tsp black pepper powder
• 3 tbsp cornflour
• 2 tbsp oil
• salt to taste

For the Topping:

• Chopped coriander & spring onion and thin strips of carrot

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the vegetables and stir fry over a high flame for 2 mins.
3. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for another 2 mins.
4. Make a mixture of cornflour in � cup of water and slowly add to the soup.
5. Cook for another 2 mins while stirring continuously.
6. Serve hot with chopped coriander, chillies in vinegar, soya sauce and chilli sauce.

Spinach Soup

Recipe for Spinach Soup, a very light hot soup for spinach lovers.

Ingredients:

• 15-20 spinach leaves, cut into big pieces
• 1 clove garlic, crushed
• 6 teacups clear vegetable stock
• 2 tbsp dried mushrooms
• 1 tsp soya sauce
• 1 tbsp butter
• � tbsp oil
• salt and pepper to taste
• sesame oil: 1 tsp (topping)

Directions:

1. Remove the stalks from the dried mushrooms and soak the mushrooms in � cup of boiling water for 30 minutes and strain the mushrooms. Cut in small pieces. Keep aside.
2. Blanch the spinach in hot water, drain the water, put spinach in a blender and strain to form a smooth puree.
3. Heat the butter and oil in a frying pan, add the garlic and mushrooms and fry for 1 minute.
4. Add the spinach puree and cook over high flame for 1 minute.
5. Add the stock, soya sauce and boil for 2 minutes.
6. Add salt and pepper.
7. Sprinkle sesame oil on top and serve hot with chillies in vinegar, soya sauce and chilli sauce.

Green Peas Soup

Recipe for Green Peas Soup . A very light and nutritious soup, just right to have before any Chinese meal.

Ingredients:

• 6 teacups clear vegetable stock
• 1 teacup tender green peas, shelled
• � teacup cauliflower florets, small
• � teacup carrot, finely chopped
• 2 pinches sugar
• � teaspoon black pepper powder
• 1 tsp soya sauce
• 3 tbsp cornflour
• 2 tbsp oil
• salt to taste

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the vegetables and stir fry over a high flame for 3-4 mins.
3. Add the stock, sugar, pepper powder and salt.
4. Make a mixture of soya sauce and cornflour in � cup of water and slowly add to the soup.
5. Cook for another 3-4 mins while stirring continuously.
6. Serve hot with chillies in vinegar, soya sauce and chilli sauce.