lemon juice
For garnish
1 tablespoon boiled rice
- Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
- Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
- When cooked, blend in a mixer.
- Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much protein as the same
weight of cereals. The combination of cereals and pulses provides protein of high biological value.
220. Tum Yum Soup
The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
- put the stock to boil.
- Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
- Add the lemon juice and top with oil.
Serve hot with chillies in vinegar, soya sause and chilli sause.
221. Sweet Corn Soup
An old-time favourite.
Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause
- Mix all the ingredients with 4 to 5 teacups of water.
- Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.
222. RAJMA CURRY
A favourable from the Punjab.
Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Ingredients.
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar