Indian Soups and Salads: Nutritious and Flavorful Recipes
Soups and salads are essential components of a healthy diet, offering a perfect balance of flavors and nutrients. This blog provides a variety of delicious and wholesome options. Let’s explore some popular vegetarian soup recipes that you can easily prepare at home.
Popular Indian Soup Recipes
Tomato Soup
Tomato Soup is a classic vegetarian soup recipe made with fresh tomatoes, herbs, and spices. This quick soup recipe is perfect for a light lunch or dinner starter for its one of those low calorie meals. Tomato Soup is a staple in Indian soup recipes and is loved for its rich flavor and smooth texture.
Mulligatawny Soup
Mulligatawny Soup is a flavorful and spicy Indian soup recipe made with lentils, vegetables, and a blend of spices. This vegan soup recipe is hearty and nutritious, making it one of the great healthy indian recipeschoice for a comforting meal. Mulligatawny Soup is a must-try in the world of vegetarian soup recipes.
Carrot Ginger Soup
Carrot Ginger Soup is a healthy and delicious vegan soup recipe made with fresh carrots, ginger, and coconut milk. This soup is light and refreshing, making it a perfect addition to your collection of quick soup recipes. Carrot Ginger Soup is ideal for those looking for a nutritious and tasty option.
Popular Indian Salad Recipes
Cucumber Raita
Cucumber Raita is a simple and cooling Indian salad recipe made with grated cucumber, yogurt, and a sprinkle of cumin powder. This salad is perfect as a side dish for spicy vegetarian meals and is a staple in salad recipes Indian style. Cucumber Raita is loved for its refreshing taste and ease of preparation.
Chana Chaat
Chana Chaat is a tangy and spicy Indian salad recipe made with chickpeas, tomatoes, and a blend of spices. This salad is perfect for a light meal or snack and is often included in Indian snacks menus. Chana Chaat is a popular choice in salad recipes in Indian cuisine.
Sprout Salad
Sprout Salad is a nutritious and easy Indian salad recipe made with mixed sprouts, vegetables, and a tangy lemon dressing. This salad is rich in protein and vitamins, making it a healthy option for any meal. Sprout Salad is an excellent addition to your healthy Indian recipes collection.
Enhancing Your Soup and Salad Experience
To enhance your soup and salad experience, consider exploring related categories that complement these Indian soup recipes and salads. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi.
Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? Theparty recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian food recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular vegetarian soup recipes?
A: Some popular vegetarian soup recipes include Tomato Soup, Mulligatawny Soup, and Carrot Ginger Soup.
Q: How can I make quick soup recipes at home?
A: To make quick soup recipes at home, try dishes like Tomato Soup and Carrot Ginger Soup. These recipes are simple to prepare and require minimal ingredients.
Q: What are some vegan soup recipes?
A: Some vegan soup recipes include Mulligatawny Soup and Carrot Ginger Soup. These soups are nutritious and offer a great way to enjoy plant-based meals.
Q: Can I prepare Indian soup recipes in advance?
A: Yes, many Indian soup recipes can be prepared in advance. Store the soup in the refrigerator and reheat before serving to enjoy a quick and convenient meal.
Q: What are some Indian salad recipes to try?
A: Some Indian salad recipes to try include Cucumber Raita, Chana Chaat, and Sprout Salad. These salads are refreshing and perfect as side dishes or light meals.
Conclusion
Indian soup recipes and Indian salad recipes are a delightful way to enjoy nutritious and flavorful meals. Whether you’re looking for quick soup recipes or refreshing salads, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these vegetarian soup recipes and salad recipes Indian style, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these soups and salads into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a healthy meal, or a special dish for a festive occasion, there’s an Indian soup recipe or Indian salad recipe to suit every taste. Happy cooking!
Here is my recipe of Quinoa salad. This colourful Salad is a healthy and nutritious dish perfect for spring . It’s full of flavours and texture that just bursts in your mouth. It’s perfect for picnics and can be made ahead of time kept in the fridge.
1 1/2 Cup Quinoa (rinsed well and drained) (See Notes)
2 1/4 Cup Water
1/2 tsp Salt
2 tbs Olive oil
1/2 Cup finely chopped onion
1/2 Cup finely chopped celery
1/2 Cup Diced carrot
1/2 Cup Diced red bell pepper
1 Cup Asparagus (steamed and blanched)
1/2 Cup Dried cranberries
1/2 Cup Toasted pumpkin seeds or Sunflower seeds
2 tbs Fresh chives
2 tbs Fresh Cilantro
Honey lemon dressing :
3 tbs Fresh Lemon juice
2 tbs Liquid Honey
1 tbs Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
Instructions
Directions:
Cook Quinoa in salted water until tender.
Heat olive oil on medium heat.
Add chopped celery and onion.
Cook until softened and add cooked Quinoa.
Stir and cool in a large bowl.
Add chopped Carrots, Bell pepper, Asparagus, toasted seeds, chives and cilantro.
In a separate bowl mix lemon juice, honey, olive oil, salt, and pepper to make salad dressing.
Add the dressing to the salad mix and mix very well.
Notes
Note: Quinoa (Keen-wah) is a grain like seeds that is high in protein, iron and potassium. It’s also gluten free and easy to digest. It’s available at all whole food stores.
This delightful and refreshing Spring Fruit Salad treat is 100% vegetarian and vegandessert. It was a hit with my boyfriend and even his young nieces. I hope you will enjoy this recipe as much as we do!
Make dressing. Mix all ingredients for Citrus Sesame Dressing in a mixing bowl and whisk until a slight emulsion forms. Set aside.
Dice mango and slice strawberries. Put diced mangoes in a large mixing bowl and set aside. Place strawberries in another bowl or plate and set aside.
Dice pear and avocado and add to mangoes in the large mixing bowl. Toss in a few tablespoons of the dressing. The citrus juices will prevent the avocado and pear from turning brown while you plate the salad.
Lay strawberry slices in a circular ring on a salad plate.
Spoon out a generous portion of the diced mangoes, avocados and pears and place in the center of the ring of strawberry slices. About 3 to 4 tablespoons.
Top with sprouted micro greens.
Then drizzle some of the citrus sesame dressing over the top.
The ultimate fruit basket salad is aptly named because it looks like a basket. It is a great presentation that will impress your family and friends. Its like a healthydessert alternative.
The sweet fruits combined with the spiced, citrussy, tangy ginger syrup dressing are immensely refreshing. Scooped into small balls of eye-catching colors and served in the melon shells, this definitely makes the prettiest of fruit salads and it really does taste as good as it looks!
2teaspoons dried mint leaves / 2 tablespoon chopped fresh mint
2teaspoons grated lime zest
Instructions
Prepare the fruits:
Cut the melons into neat halves and scoop out the flesh using a fruit baller. Scoop out as many neat balls as possible and then scrape off the rest of the melon flesh with a knife. Set aside the empty shells.
Halve the papaya without peeling and similarly scoop out the fruit into as many neat balls as possible.
Peel the whole mango without cutting and again scoop out the flesh into balls
Toss together the fruits, cover and refrigerate until serving time.
Make the dressing:
In a small saucepan add the water, sugar, ginger and fennel seeds and bring to a boil. Reduce heat and cook till the mixture is reduced to half and syrupy. Set aside to cool completely.
Add the orange juice, mint and lime zest to the cooled syrup and mix well. If possible chill the syrup in the refrigerator before serving.
Seasonal fruit such as cantaloupe, mango and grapes tastes even more refreshing splashed with a flavorful honey-lime-mint dressing for a sweet fruit salad. A simply elegant fruit salad paired with sweet yogurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own.
To make dressing whisk lemon juice, orange juice, crushed mint leaves and honey together in a small bowl and drizzle over the fruit mixture and toss to coat
Take yoghurt in a bowl and add cardamom powder and powder sugar (optional) mix it well
Now take a bowl and add a layer of fruits then a layer of yoghurt whip and then another layer of fruits and yoghurt whip
Add final layer of fruits and garnish it with mint leaves
This delightful banana salad should be prepared be just before serving. Otherwise, the bananas will begin to brown. I usually prepare this salad on my Monday fasting. Its a quick and easy recipe
There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
2cups spinach, steamed removed and roughly chopped
2cups arugula roughly chopped
1/4 cup pecans roasted and roughly chopped
1/2cup seedless red grapes cut in half
1/2cup pear cut into bite size pieces
3 tablespoons feta cheese crumbled
2/3cup water
Dressing
2tablespoons balsamic vinegar
2tablespoons olive oil
2teaspoons sugar
½ teaspoon salt
¼teaspoon black pepper
½teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Instructions
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
Carrot and Ginger Soup is a light vegan, gluten-free and super healthy soup with the added benefit of tasting delicious. This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthfullow-calorie salad also looks beautiful.
Sindhi Kadhi is very delicious and nutritious gravy based main course dish. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5cups of water
Instructions
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi
Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India.
It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile.
To commence the preparation of Sindhi Kadhi, begin by thoroughly washing and drying the okra. Subsequently, delicately remove the tops of the okra and set them aside. Heat a tablespoon of oil in a skillet over medium-high heat. Once the oil reaches its optimal temperature, add the prepared okra and stir-fry until it reaches a tender consistency. This step enhances the flavor and texture of the okra, ensuring it is cooked to perfection. Once accomplished, set aside the cooked okra for future use.
Next, in a saucepan, heat some oil over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle. As they release their aroma, incorporate the asafetida, red pepper, ginger, and curry leaves, stirring for a few seconds. This process allows the spices to infuse into the oil, imparting their flavors to the dish.
Lower the heat to medium and add besan (gram flour) to the spice-infused oil. Continuously stir the besan until it turns golden brown and emits a fragrant aroma, typically taking around 4 to 5 minutes. This roasting process is crucial as it enhances the nutty flavor of the besan, adding depth to the kadhi.
Gradually pour in about 4 cups of water while stirring continuously to prevent the formation of lumps. This step ensures that the besan is evenly dispersed in the liquid, creating a smooth consistency for the kadhi base.
Now, add turmeric, salt, potatoes, green beans, and carrots to the kadhi base. These vegetables not only contribute to the nutritional value of the dish but also add color and texture. Allow the kadhi to come to a gentle boil, then reduce the heat to low-medium, cover the pan, and let it simmer for 8 to 10 minutes until the vegetables are tender. If necessary, adjust the consistency by adding more water, ensuring that it retains a slightly thick, running consistency.
Once the vegetables are cooked, add the previously prepared okra and tamarind pulp to the kadhi. Allow the kadhi to come to a boil again, then let it simmer for another 6 to 7 minutes over medium-low heat. This final step allows all the flavors to meld together, creating a harmonious balance in the dish.
Tips for Perfect Sindhi Kadhi
Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.
Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.
Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.
Variations of Sindhi Kadhi
Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.
Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.
Benefits of Sindhi Kadhi
Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.
Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.
Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.
Frequently Asked Questions (FAQs)
Can I make Sindhi Kadhi without vegetables?
Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.
Can I make Sindhi Kadhi ahead of time?
Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.
Is Sindhi Kadhi gluten-free?
Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.
This delicious healthy salad is an alluring combination of roasted beets, mandarin oranges, leafy greens with creamy mango dressing. The mixture of sweet and tart flavors with a tangy mango dressing turns this salad recipe into something special. Total time: 1 Hour This recipe will serve 4.
1 medium sized raw mango, peeled and cut into cubes.
2 sprigs of cilantro/coriander leaves, stem removed
Approx 2tbsp fresh lime juice, or to taste
Approx 1 tsp honey
1/4 tsp roasted ground cumin seeds
1/4tsp of salt
Instructions
Preheat oven to 375 degrees Fahrenheit. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets in a baking pan.
Cover tightly with aluminum foil and roast for 45 minutes or until tender when pierced with the tip of a small knife.
When the beets have cooled slightly but are still warm, rub off the skins with a towel. Trim off roots.
Cut beets into ½ inch wedges; cool completely.
Blend all the dressing ingredients together until creamy. Adjust seasonings to taste, adding more honey, lime juice, or salt if desired.
Place greens and beets in a large bowl; Scatter the orange segments in the bowl. Pour the dressing over salad and toss gently. Top each serving with 1 tablespoon crumbled paneer and 1 1/2 teaspoons toasted almonds
Notes
Variations
Baby salad greens can be replaced with spinach or any greens of choice.
Instead of roasting the beets we can boil them. Cover the beets with water, bring to a boil, and simmer for 45 minutes or until beets can easily be pierced with the tip of a small knife.
Replace the almond with roasted crushed peanuts.
Additional Note: To make crumbled paneer:
1 cup milk
1/2 Tbsp lime juice with 1 tsp water
Method
Let the milk boil on medium high stirring continuously.
When the milk is boiling add lime juice, then strain the paneer onto muslin/thin cotton cloth and run it under cold water, squeeze excess water.
Approx. 1/4 cup of juice from an 8oz. can of Pineapple chunks
2 tsp. Honey
4 Tbsp. Balsamic Vinegar
6 Tbsp. Extra Virgin Olive Oil
Instructions
Dressing
Using a food processor puree the berries with the pineapple juice, make sure there are no chunks before continuing. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for about a month.
Salad
Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.
Tropical Spring Salad with Mango Orange Dressing is a yummy healthy spring salad with a homemade dressing that tastes awesome and is totally loved by kids for its Mango flavor.
Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
Add the chopped Radish to a big bowl.
Add Sliced Avocado to it.
Now add the thinly sliced Carrots.
Next add the peeled & sectioned Oranges.
Then add the Spring Mix.
Add the oven cooked tender Asparagus.
Mix it well with a pinch of Salt, Lemon juice & Walnut.
Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.
Spread 1/4 cup dressing in a plate. Add the salad on top and serve.
This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, healthy, tasty and full of flavor.
2 cups Kale stalks removed and leaves thinly sliced
Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup
1/2 apple thin sliced makes about 1/2 cup of sliced apple
1/2 cup cucumber cubed in small pieces
2tablespoons dry cranberry
2tablespoons sliced almonds toasted
1-1/2tablespoon olive oil divided
1tablespoon ginger juice
1teaspoon lemon juice
1/2teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Instructions
Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
Add the sliced almonds for a nice crunch.
Notes
You will sure enjoy this kale salad for a light and healthy side dish.
