A Hot & Healthy Cuppa Soup

The first few weeks, post-surgery is a time you adapt to the changes that your body has gone through. It is advisable to eat simple and small meals which are light on the stomach and easy to digest.

Soups can be an excellent for your daily meal plan in this phase and beyond. They can also serve as a tasty snack and also help you to get a healthy dose of daily nutrition with each serving.

But, you don’t have to stick to the same old boring tomato soup every day.

Variety will make your meals more interesting and help you stick to your prescribed diet.

In the recipe below, you will find that adding beans and vermicelli to tomato soup makes it more appetising and more filling. The beans are high in dietary fibre and thus an excellent addition to any meal as they prevent blood sugar from rising too quickly.

A mug of wholsome yumminess and your favourite book can be the ideal companions in your road to recovery.

Tomato Vermicelli Soup

Ingredients (Serves 2)

300ml tomato juice

2 heaped tablespoons cooked lima beans (vaal ni daal)

3 tablespoon chopped mixed vegetables (capsicum, carrot, french beans)

1/8 cup vermicelli noodles, uncooked

Salt, to taste

Black pepper, to taste

To Garnish

A few basil leaves

Chopped spring onion greens

 

Method

  • Parboil the chopped vegetables, taking care not to overcook as the vegetables will cook further in the soup.
  • In a pan, combine the tomato juicem cooked beans, vegetables and the uncooked vermicelli noodles. Add salt and pepper.
  • Put the soup on boil for about 5 minutes. Once the vegetables and noodles are cooked through, simmer for 2-3 minutes.
  • Pour the soup into two mugs, garnish with basil leaves and spring onion greens and serve hot.

Bon Appetit!

Healthy Recipe: Kadhi with a Twist

One of our frightful perceptions about going on a diet is that we must sacrifice all our favourite dishes and munches.

And often, that can be the biggest obstacle in staying on the meal plan prescribed to us. It need not always be true. Instead of completely giving up the foods that you love, we can find a way to boost their nutritional value.

With winter setting in, one of our favorite comfort foods is rice with a bowl of steaming hot kadhi. Isn’t it?

The addition of sprouts to the humble dahi kadhi will amp up the nutritive quality of your meal. The low calorie but high nutrient combination of sprouts makes them an excellent option to have your taste buds enthralled while not adding much to your weight.

So, here is a winter special recipe from Center for Obesity and Diabetes Control, brought in just for you:

Sprouts Kadhi

Ingredients

1½ cups sour curds

4 teaspoon besan (gram flour)

1 cup mixed sprouts (chana, moong, etc)

2 teaspoons oil

½ teaspoon mustard seeds (rai)

½ teaspoon whole cumin seeds (jeera)

¼ teaspoon asfoetida (hing)

2 Kashmiri red chillies, broken into 1” pieces

¼ teaspoon turmeric powder

¼ teaspoon red chilli powder

Green chilli paste, as per taste

Salt,a s per taste

 

Method

  • Heat oil in a pressure cooker. Add rai and jeera.
  • When the seeds start to splutter, add hing and Kashmiri red chillies and saute for 2-3 minutes, stirring
  • Add the mixed sprouts, turmeric powder, redchilli powder, green chilli paste and salt and mix well.
  • Add 1½ cups of water. Close the lid of the pressure cooker and cook for 3 whistles.
  • In the meantime, mix the curds, besan and ½ cup of water in a bowl and whisk them together. Make sure that there are no lumps in the mixture. Keep aside.
  • Once the cooker has cooled down and the steam has escaped, carefully twist open the lid of the cooker
  • Stir the curds mixture into the cooked sprouts. Adjust salt as required. Cook on a medium flame for 3-4 minutes. Stir continuously.
  • Serve hot with brown rice or wholewheat chapatis.

Bon Appetit!!