A classic soup, it is made with potatoes and leek, a match made in heaven. This velvety smooth and creamy soup will find its way into your heart at the very first sip.
Potato and leek soup is simple yet hearty with beautiful flavours that blend well together. Served with croutons, this soup takes care of the carbohydrate serving for your meal.
Potato (Large) – 4, peeled
Leek – 1, cut only the white parts rougly
Onion – 1, peeled and roughly chopped
Garlic – 4 cloves, peeled
Celery (optional) – 1 stalk, roughly chopped
Bread slices – 4, cut into cubes
Stock/Water – 4 cups
Oil – ½ tblspn.
Salt and pepper - To taste
To make bread croutons, brush bread slices with butter or olive oil. Toast them until brown and crisp. Cut them into cubes and keep aside.
Heat oil in a pressure cooker, add garlic and onions. Sauté the veggies.
Toss in the celery and leeks, and sauté until fragrant.
Finally, add the potatoes.
Give it all a mix.
Pour the stock.
Cover the pressure cooker, and allow it to cook for 4 whistles.
Wait until the pressure settles. Once done, use a stick blender to make a smooth soup. If you are using a mixie/blender, allow the soup to cool before you blend it.
Season with salt and pepper.
Serve warm topped with bread croutons.
- If you don’t have/use a pressure cooker, make the soup in a pot. The cooking time may be longer compared to cooking in a pressure cooker.
- If you don’t have or can’t find leeks, skip it and add green onions/spring onions instead.
- Add or omit ingredients based on your preference.
- You could add complementing spices such as nutmeg, bay leaf to make your soup more flavourful.
- Chopped fresh herbs like chives, dill and basil work well as seasoning.
- This soup is vegan-friendly. If you don’t have dietary restrictions, serve with cream.
Pasta-based salads are a favourite with a lot of people. In fact, the common sight at salad bars is people indulging in a large serving of pasta salad with that extra helping or two of mayonnaise/aoli/sour cream.
How cool would it be to have a not-so-fatty version of the salad? Before you utter ‘alas’, let me assure you there is a way to enjoy the salad without worrying about it being too rich or fatty.
You can now savour the same creamy salad with loads of vegetables & a flavourful low-fat, creamy yoghurt dressing. Add as many salad vegetables you like and top it with the dressing for that ‘ah-mazing’ salad.
Pasta – 1 cup
Low fat Greek yoghurt – ¼ cup (any regular or low-fat yoghurt works well )
Onion – 1, peeled and roughly chopped
Cherry/grape or regular tomatoes – 1 handful/1; halved or roughly chopped depending on the type of tomato you choose
Cucumber – 1, roughly chopped
Capsicum – ½, deseeded and roughly chopped
Salad greens – 1 large handful
Extra virgin olive oil – 1 tblspn.
Cumin powder/ground cumin – ¼ tspn.
Red chilli flakes – ½ tspn.
Fresh or dried herbs – 1 tblspn.
Salt and pepper – To season
Choose short pasta varieties like macaroni, fusilli, penne, farfalle, rigatoni, etc.
Cook pasta according to packet instructions. Drain the water completely.
In a large bowl, add the pasta and drizzle some olive oil over it. This will help keep the pasta from sticking.
Add the vegetables to the pasta. Give it a mix, and refrigerate it.
While the pasta is cooling, prepare the creamy yoghurt dressing.
In a small bowl, whisk the yoghurt smooth. Add the ground cumin, salt, pepper, herbs and chilli flakes.
Give it all a good mix. Ensure the dressing is free of lumps.
Pour the dressing over the refrigerated salad. Mix to combine all the ingredients.
Put the salad back in the fridge to cool.
Serve chilled with a layer of salad greens.
Note: This pasta can be served cold or in room temperature. Skip the refrigeration process if you don’t like your salad cold.
- Vegetables like boiled corn kernels/peas, carrots, cabbage and beetroot taste great with this salad.
- Adjust the chilli flake or cumin powder quantity depending on your preference.
- I used chilli flavoured extra virgin oil, use plain or other flavoured extra virgin olive oil.
- Use finely chopped garlic or garlic powder for added flavour.
Yes, you read that right! This indulgent dessert goes on to prove that sinfully tasty goodies don’t necessarily come with a guilt factor attached to it.
This no-cook/no-bake dessert is rich in calcium, probiotics, antioxidants and vitamins.
Whether you’re packing this with your lunch, feeding a crowd or craving for a dessert indulgence, this quick-fix parfait is just perfect.
This yummy dessert keeps well in the fridge for 2-3 days, which means you can make small portions of the parfait, refrigerate it and dig in when the sweet craving kicks in.
PS: With just 2 ingredients, it doesn’t get any better than this, does it?
No-fat Greek Yoghurt – ½ cup
Mixed berries (Fresh/frozen) – 1
Whisk the yoghurt smooth. Keep aside.
Blend a tablespoon of berries into a smooth, pourable mixture.
Take a medium-sized water glass or small Mason jars. Make sure it is clean and dry.
Add the yoghurt in the bottom.
Add a tablespoon of the mixed berries. Pour some of the pureed berries over the assembled ingredients.
Layer with some more yoghurt.
Top it with berries and the puree.
- I have used no-fat Greek yoghurt. You can use any other yoghurt of your liking. Flavoured yoghurts work well too.
- Include other fruits of your liking in the parfait.
- To add some crunch, add chopped nuts or toasted oats.
- For added sweetness, include some honey or sugar.
This flavourful salad is a combination of fresh and juicy vegetables topped with spicy herbed breadcrumbs.
It is an improvised version of the panzanella salad; stale bread or any bread along with tomatoes and other vegetables go into the making of the panzanella salad. Instead of using rustic bread varieties, I have used homemade spicy herbed breadcrumbs to add some crunch to a simple salad.
Tomato – 2
Onion – 1
Cucumber – 1
Capsicum – 1, deseeded
Salad greens – 1 handful
Baby spinach ( optional) – 1 small handful
Spicy herbed breadcrumbs – 3 tblspns. Recipe here
Salt and pepper – To taste
Balsamic vinegar – 1 tblspn.
Extra virgin olive oil – ¼ tblspn.
Chop vegetables into bite-sized pieces. Keep aside.
In a small cup, add the olive oil and balsamic vinegar. Mix them well. Keep aside.
In a large mixing bowl, add the salad greens and spinach. Top it off with the chopped vegetables.
Drizzle the salad with the olive oil and vinegar mix.
Season with salt and pepper.
Give it all a good mix.
Finally, sprinkle the spicy herbed breadcrumbs and serve fresh.
- Add/omit any vegetables depending on your preference.
- Use a vinegar of your choice.
- If you are making this salad ahead. Prepare the veggies and dressing separately. Mix them all when you are ready to serve. Add the herbed breadcrumbs just before you’re about to serve as it can get soggy.