BARLEY SOUP
I have used carrots, cabbage and cauliflower. Broccoli, mushrooms and beans can be used too. You can adjust the seasoning as per your liking
Ingredients:
1 Cup Barley
4 Cups of Water (For unsoaked Barley you can use 5-6 cups of water)
2-3 cups of various veggies
2 cloves of garlic
1 tsp salt
1/2 tsp black pepper powder
1/2 tsp Turmeric
1/4 tsp Red chilli pwd
1/2 tsp Cumin seeds
1/4 tsp mustard and fennel seeds
2-3 tbsp oil for cooking
Method: 1. Heat Oil in a pot and fry garlic. 2. Add vegetables and salt, turmeric, red chilli powder and fry for 3 mins. 3. Add barley. Mix well and add water. 4. Bring water to boil on high heat then lower the heat and let Barley simmer until done. (15-20 mins for 1 cup of Pearl Barley presoaked for an hour. about 30-40 mins for unsoaked and other varieties) 5. In another pan, heat oil and add cumin, mustard and fennel seeds. Let them sizzle for a min and then add on to the soup. Garnish with Corriander and Serve warm.
Tips: Presoaking Barley reduces the cooking time. You can use any vegetables of your choice in this recipe.
Folate = Folic acid
WARM QUINOA PANEER SALAD
Quinoa ½ cup
Cottage Cheese 100 grams
Olive oil 2 tablespoons
Salt to taste
Crushed black peppercorns to taste
Green capsicum ½ medium
Cabbage shredded ½ cup
Onion ½ medium
Olives deseeded two tablespoons
Fresh coriander chopped ½ tsp
Juice of ½ lemon
Mustard sauce ½ tsp
Sweet onion salad dressing ½ tsp
Method
Heat 1 tbsp olive oil in a deep non-stick pan, add quinoa and saute till golden.add 1 cup of water and mix well. Cover and cook till the quinoa is fully done.
Cut capsicum and onion into ½ inch pieces.
Heat ½ tbsp olive oil in a non-stick grill pan, add onion and capsicum pieces, add cabbage and saute till soft. Add paneer cut into small cubes. sprinkle salt and pepper Add Mustard sauce and salad dressing . Add quinoa and olives mix well and add coriander. Serve warm.
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