Moringa - Chickpea Vegetable Soup / Healthy Soup / Diet Soup

Hi friends, this is exam time....my son is preparing for his 10th board exams...all mom's and kids are so busy in preparing for exam...and cooking during this period seems so difficult but the kids need good nutritional food and also the food should be lite and at the same time tasty...much care is needed on the health of the kid at this time...mom's also stressed and they also need good food...soup is very ideal and good alternate at this time...but preparing healthy soup is a must...there is lot of varieties branded soup mixes in the shop...i tried some of them but I am afraid of using at the hour of exam..

My son and me have less time for eating and after teaching him I too feel exhausted...going for cool fruit juices also risky at this time but the kid need energy for long hours and I feel hot nutritious soup will be better...I tried varieties of soups and its easy for me also...we  have plenty of time for studies and prepare lite food and somehow manage...

my friend vimala announced "5 INGREDIENT FIX CHALLENGE"FOR MARCH MONTH...

 The Ingredients are:
VEGETABLES OR MEAT,ONE GREEN LEAFY VEGETABLE(KEERAI),HOMEMADE STOCK,ANY KIND OF PULSES,OLIVE OIL...have to prepare a HEALTHY SOUP using all these 5 ingredients... For this March month challenge , iam posting my son's favorite moringa chick pea soup which is delicious and nutritious...I used moringa leaves, Homemade Vegetable Stock, chickpea, potato/broccoli and olive oil... the 5 ingredients given for the contest...the soup not only nutritious but delicious too...preparing and refrigerating the vegetable stock in large quantity will be easier to make soup at the exams time... but daily fresh preparation of stock will be better. please try and feed back me.

Moringa - Chickpea Vegetable Soup

Moringa - Chickpea Vegetable Soup

• Soak the chick pea for over night and cook for 1 whistle.

• Prepare vegetable stock using available vegetables.

• Blanch potato and tomato . Peel off the skin.

• Mince the garlic and deep fry it in 2 tspn of olive oil.

• Add sliced onion and saute well.

• Add blanched tomato and saute well.

• Add the cleaned moringa leaves and salt. Fry for 2 mints.

• Add half of the boiled chickpea, 1 piece of the boiled smashed potato and saute well and grind all the ingredients into smooth paste (Add Vegetable Stock water instead of water while grinding).

• Add balance stock water, mix well and strain the liquid.

• Add Diluted corn flour and boil.

• Meantime prepare small sized broccoli florets.

• Coat the florets with  batter mix , deep fry and keep ready.

• Smash the remaining cooked potato and keep ready.

Moringa - Chickpea Vegetable Soup

• Add remaining chick pea ,smashed potato and broccoli fried florets to the soup.

• Add spring onions, roasted minced garlic and roasted moringa leaves to garnish.

• Sprinkle pepper and salt to taste.

• Healthy tasty diet moringa chickpea vegetable soup is ready.

Moringa - Chickpea Vegetable Soup

Moringa - Chickpea Vegetable Soup

Broccoli Peacock

Moringa - Chickpea Vegetable Soup

Moringa - Chickpea Vegetable Soup

Ingredients :

Moringa leaves/Drumstick leaves- 1/2 cup

Homemade Vegetable Stock - 2 cups

Chickpea - 2 tblspn

Olive oil - 2 tspn

Potato - 1 no

Tomato - 1 no

Broccoli -  10 small florets

Onion - 1 no

Garlic - 2 pod

Corn flour - 1/2 tspn

Pepper powder needed

Salt to taste

Spring onion to garnish

Besan flour,ragi flour, asafoetida , chilli powder and salt ( batter mix) - 1/4 cup

 Method :

• Soak the chick pea for over night and cook for 1 whistle.

• Prepare vegetable stock using available vegetables.

• Blanch potato and tomato . Peel off the skin.

• Mince the garlic and deep fry it in 2 tspn of olive oil.

• Add sliced onion and saute well.

• Add blanched tomato and saute well.

• Add the cleaned moringa leaves and salt. Fry for 2 mints.

• Add half of the boiled chickpea, 1 piece of the boiled smashed potato and saute well and grind all the ingredients into smooth paste (Add Vegetable Stock water instead of water while grinding).

• Add balance stock water, mix well and strain the liquid.

• Add Diluted corn flour and boil.

• Meantime prepare small sized broccoli florets.

• Coat the florets with  batter mix , deep fry and keep ready.

• Smash the remaining cooked potato and keep ready.

• Add remaining chick pea ,smashed potato and broccoli fried florets to the soup.

• Add spring onions, roasted minced garlic and roasted moringa leaves to garnish.

• Sprinkle pepper and salt to taste.

• Healthy tasty diet moringa chickpea vegetable soup is ready.

Notes: For extra taste and flavor to the soup , I added one spoon of roasted moringa leaves and half spoon of roasted minced garlic.

I used roasted broccoli florets instead of fried bread and it tastes good.

Sending this to "lakshmi's 5 Ingredient fix challenge"

 

Vegetable Stock Recipe / How to prepare Homemade Vegetable Stock / Homemade Vegetable Stock

Homemade Vegetable Stock

• Cut all the vegetables in to slices.

• Add 4 cups of water and salt.

• Crush the garlic and add.

• Add pepper corns.

• Boil the content in a low flame for 40 - 45 mints.

• Smash the cooked vegetables and strain the liquid.

• Vegetable stock is ready.

Homemade Vegetable Stock

Homemade Vegetable Stock

Ingredients :

Carrot -1 no

Beans - 50 gms

Cabbage - 3 to 4 leaves

Tomato - 1 no

Onion - 1 no

Garlic pods - 2 nos

Pepper corns - 1 /2 tspn

Salt to taste

Water - 4 cups

Method :

• Cut all the vegetables in to slices.

• Add 4 cups of water and salt.

• Crush the garlic and add.

• Add pepper corns.

• Boil the content in a low flame for 40 - 45 mints.

• Smash the cooked vegetables and strain the liquid.

• Vegetable stock is ready.

• U can refrigerate it and use.

Notes : U can use this stock to prepare variety of soups as you wish.

Chicken Curry (Kerala style)

Chicken Curry

• Heat a mud pot with coconut oil add cinnamon,cloves and saute well.

• Add onion, green chillies, ginger garlic paste, curry leaves and saute well.

• Add tomato and salt to taste and saute till it is mushy.

• Add cleaned chicken and pepper powder and saute well.

• Add thin coconut milk and close the lid and cook in a medium flame.

• Meantime roast chilli powder, coriander powder with little oil in a pan.

• Add the above to the chicken and stir well.

• Add the thick coconut milk and mix well.

• Cook in a low flame for about 10 mints till the oil separates.

• Kerala chicken curry is ready .

Chicken Curry

Chicken Curry

Chicken Curry

Ingredients :

Chicken - 500 gms

Small Onion(sliced) - 1/2 cup

Tomato (sliced)- 1/2 cup

Ginger garlic paste - 1 tspn

Chilli powder- 1 tspn

Coriander powder - 1 tspn Pepper powder - 1/2 tspn

Cloves, cinnamon for sauting

Thin coconut milk - 1 cup

Thick coconut milk - 1 cup

Curry leaves needed

Green chilli - 1 nos

Coconut oil needed

Salt to taste

 

Method :

• Heat a mud pot with coconut oil add cinnamon,cloves and saute well.

• Add onion, green chillies, ginger garlic paste, curry leaves and saute well.

• Add tomato and salt to taste and saute till it is mushy.

• Add cleaned chicken and pepper powder and saute well.

• Add thin coconut milk and close the lid and cook in a medium flame.

• Meantime roast chilli powder, coriander powder with little oil in a pan.

• Add the above to the chicken and stir well.

• Add the thick coconut milk and mix well.

• Cook in a low flame for about 10 mints till the oil separates.

• Kerala chicken curry is ready .

• Ideal for idly/Appam/chapatti.

Chocolate Cup Cakes

Chocolate cup cakes

Chocolate cup cakes

• Boil hot water and add cocoa powder and mix well. Let it cool down.

• Beat the butter and add sugar. Beat well.

• Add egg and mix well.

• Add sieved flour ,vanilla mix and stir well.

• Add cocoa batter and mix well.

• Pour the cake batter in greased cup cake moulds.

• Bake for 20-25 mints in 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow bake for 5 more minutes)

• Remove from oven and let it cool on a wire rack.

• Soft chocolate cup cakes are ready.

Chocolate cup cakes

Chocolate cup cakes

Chocolate cup cakes

Recipe Source -here

Ingredients :

All purpose flour / Maida flour -1 1/3 cups

Cocoa powder - 1/2 cup

Baking powder - 2 tspns

Butter - 1/2 cup

Sugar - 1cup

Eggs - 2

Vanilla extract - 2 tspn

Hot water - 1 cup

Salt - 1/4 tspn (optional) I didn't add salt

Method :

• Preheat oven to 200 C for 10 mints.

• Sieve maida,baking powder twice and mix well.

• Boil hot water and add cocoa powder and mix well. Let it cool down.

• Beat the butter and add sugar. Beat well.

• Add egg and mix well.

• Add sieved flour ,vanilla mix and stir well.

• Add cocoa batter and mix well.

• Pour the cake batter in greased cup cake moulds.

• Bake for 20-25 mints in 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow bake for 5 more minutes)

• Remove from oven and let it cool on a wire rack.

• Soft chocolate cup cakes are ready.

Note :You can use any mould and i used teddy bear mould too. Its so attractive and kids will love it.

 

Orange Chiffon Cake / Soft Orange Spongy Cake

Orange Chiffon Cake

• Seive maida,baking powder twice.

• Add salt and beat the egg with the beater.

• Add sugar and beat well.

• Add orange juice and mix well.

• Add orange zest.

• Add oil and vanilla essence.

• Add maida flour and mix thoroughly.

• Grease the butter paper and place it in a mould.

• Pour the cake batter and place it in a preheated oven.

• Bake for 35-40 mints at 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow baking for 5 more minutes)

• Soft spongy orange chiffon cake is ready.

Orange Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

Recipe Source - here

Ingredients :

Maida flour / All purpose flour  - 2 1/4 cups

Castor sugar - 1 1/2 cups

Eggs - 4 nos

Baking powder - 1 tbspn

Grated orange zest(outer orange skin) -2 tbspn

Refined oil - 1/2 cup

Squeezed orange juice -3/4 cup

Vanilla essence -1 tspn

Salt - 1/2 tspn

Method :

• Seive maida,baking powder twice.

• Add salt and beat the egg with the beater.

• Add sugar and beat well.

• Add orange juice and mix well.

• Add orange zest.

• Add oil and vanilla essence.

• Add maida flour and mix thoroughly.

• Grease the butter paper and place it in a mould.

• Pour the cake batter and place it in a preheated oven.

• Bake for 35-40 mints at 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow baking for 5 more minutes)

• Soft spongy orange chiffon cake is ready.

• Cut them in to slices and serve.

Note : I reduce the quantity of the eggs as prescribed by original recipe but the cake was so soft and spongy.