Roasted bell pepper and rice soup

This yummy and creamy soup tastes delicious, is healthy has low calories and kids enjoy this soup a lot. It is very easy to make and with rice in it makes this soup a complete meal.

Ingredients:

1 yellow bell pepper

1 red bell pepper

1 orange bell pepper

1 cup cooked rice

6-8 shallots

2 garlic cloves

2 cups chicken or vegetable stock

½ cup milk

½ cup mix cheese

½ tsp chili powder

1 tsp cumin powder

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

Salt to taste

Method:

Preheat oven at 400⁰ F

Cut bell pepper in half and remove the seeds. Place them in a baking dish (skin side up) also add garlic and shallots to the baking dish and roast for 20 to 25 min.

Once the peppers, shallots and garlic are roasted place the peppers in plastic bag or a container and cover it tightly which will help to remove the skin easily.

Now blend together peppers, shallots, garlic and rice to a smooth paste. Add little water if required.

Heat oil and add cumin powder, pepper puree and chicken stock and mix well. Then add chili powder salt, butter and bring to boil. Now lower the heat and add milk, Simmer for 2 min.

Serve hot, topped with mix cheese.

Enjoy!

Vegetable Couscous

Couscous is granular semolina it’s among the healthiest grain based product. Numerous different names and pronunciations for couscous exist around the world. Cooked couscous is served in variety of different ways, sometimes with vegetables or meat stew or even as a dessert made with milk, dry fruits and cream.

Ingredients:

1 packet couscous

½ cup chopped red, orange and yellow bell pepper

1 chopped onion

1 medium eggplant chopped

1 zucchini chopped

2 tbsp olive oil

1 tsp chili powder

1 tbsp lime juice

Salt to taste

Method:

Cook couscous according to the instruction given on packet.

Heat oil in a pan, add onions and sauté till they are translucent. Now add eggplant and cook for a min. then add bell pepper and zucchini and cook for another 2- 3 min.

Add chili powder, lime juice and salt and mix well

Now add cooked couscous and mix till it’s covered with all spices.

Serve as a snack or as a complete meal for a weekend brunch.

Enjoy!

Rice Cutlets

Left over rice, what to do with it??? I usually temper rice with mustard seeds, onion and green chilies and it tastes delicious, but instead this time I tried to do something different. These cutlets taste great with a hot cup of tea. It requires very few ingredients which u can always find in your pantry.

Ingredients

1 cup cooked rice

2 tbsp chickpea flour (Besan)

1 boiled potato (mashed)

½ tsp turmeric powder

½ tsp cumin powder

1 tsp chili powder

2 green chilies finely chopped

1 tsp lemon juice

½ cup finely chopped coriander

Salt to taste

4 tbsp oil for shallow frying

Method:

In a large bowl mix together all the ingredients, except oil.  Then divide in small equal parts.

Roll them between your palms and press down to make cutlets.

Heat oil in pan, and on a low heat, shallow fry on both the sides, till it turns golden brown in color.

Serve these crispy cutlets with ketchup.

Enjoy!