Wheat Grass

Ingredients

1. Wheat-1 cup
2. Sugar-1 tsp (optional)
3. Water to grind

Directions

• Soak wheat grains for 2 days in water .
• Then sow in a pot.
• Takes about 4-5 days to grow.
• Cut them leaving the roots behind .
• Wash well blend with sugar and water.

Microwave shahi Jeera Rice

Ingredients

1. Oil-3 tsp
2. Black cardamom-2
3. Green cardamom-4
4. Bay leaves-2
5. Shahi jeera-1tsp
6. Rice -2 cups
7. Mint leaves-10
8. Fried onions-garnish

Directions

• In a MV safe bowl heat oil for a 1 min.
• Add above ingredients and heat for 1 min.
• Add washed rice and enough water mix well and heat for 20 mins.
• Garnish with fried onions.

Pea Paneer

Ingredients

1. Paneer-1 cup
2. Peas -1/2 cup
3. Onions-1
4. Garam masala-1/2 tsp
5. Cumin pwd-1 tsp
6. Dhania pwd-1 tsp
7. Ginger-Garlic paste-1tsp
8. Salt-to taste
9. Oil-2 tsp

Directions

• Fry paneer till golden brown in a pan.Keep aside.
• Add oil in a pan followed by onions,ginger- garlic paste fry well add all masalas and salt.
• Add peas and little water once cooked well add paneer.
• allow to cook for 3 min.Garnish with coriander .

Capsicum Chicken Curry

Ingredients

1. Chicken- 1kg
2. Capsicum-1
3. Onions-1
4. Tomato-1
5. Ginger-Garlic paste-2 tsp
6. Garam masala-1 tsp
7. Dhania pwd-2tsp
8. Cumin pwd-2 tsp
9. Salt-to taste
10. Chillies-5-6

Directions

• Add oil in a pan fry onions chopped length wise,ginger garlic paste and chillies.
• Salute for while then add chopped tomato and salt.
• Add all masala and little water to avoid burning.
• Now add chicken chopped into medium size.
• Close lid and allow to cook don't add extra water.
• Once chicken in cooked in masala ,if any excess water allow to evaporate and then add capsicum.
• Fry till dry.Goes well with rotis or rice.
• Garnish with coriander and mint leaves.

F

Chicken Sandwich

Ingredients

1. Brown bread-4
2. Chicken chunks -1/2 cup
3. Rockets -1/2 cup
4. Salt and pepper -to taste

Directions

• Stir fry chicken chunks with salt and pepper.
• Place bread slice add a layer chicken and rocket over top.
• Cover with another slice cut into triangle.

Spinach Pastry

Ingredients

1. Fillo pastry-10 sheets
2. Spinach-1 1/2 cup
3. Parmesan cheese-1/2 cup
4. Onions-1/2
5. Chillie pwd-1/2 tsp
6. Salt-to taste
7. Egg-1

Directions

1. Add a 1 tsp oil in a pan and add finely chopped onions,spinach salt and chillie pwd.
2. Keep aside.
3. On a baking tray spread one sheet of fillo pastry spray oilplace another and follow the same step for all ten sheets.
4. Now place the fried spinach and cheese in center of the sheets ,cover the top bind well .
5. Egg wash on the top.
6. Pre-heat the oven for 10 mins.
7. Cook pastry for 20 mins or till brown at 120 deg.

Wheat Grass Carrot Juice

Ingredients

1. Wheat grass-handful
2. Carrot-1
3. Sugar-1 tsp

Directions

• Blend all ingredients together can add orange juice instead of water.

Raspberry Milkshake

Ingredients

1. Milk-1/2 cup
2. Sugar-to taste
3. Raspberry-6
4. Ice cubes-2

Directions

• Blend all above ingredients and serve cold.

Garden Salad

Ingredients

1. Cucumbers-2
2. Carrots-2
3. Green olives-8
4. Green chillies-2
5. Lemon juice-2tsp
6. Coriander leaves-garnish
7. Salt- to taste

Directions

• Dice cucumber and carrot.
• Mix olives,chillies,salt, coriander and sprinkle lemon juice.

Microwave Jeera Rice

Ingredients

1. Rice-2 cups
2. Shahi jeera-2 tsp
3. Black cardamom-2
4. Green cardamom-2
5. Bay leaves-2
6. Cloves-4
7. Cinnamon -1 stick
8. Oil-3 tsp
9. Ginger-Garlic paste-1tsp
10. Chillies-3
11. Water-2 cups

Directions

• In a MV safe bowl add oil and all above masalas.
• Heat for 2 min.
• Add washed rice and 2 cups of water .
• Heat for 20 mins.
• Serve hot with any dal.

Rice Idli

Ingredients

1. Idlli rava -1 cup
2. Urad dal-1 cup
3. Cooked rice-handful
4. Soda-1/2 tsp
5. Salt-1/2 tsp

Directions

• Soak urad dal for 4 hrs.
• Drain water and grind along with cooked rice and idli rava to a fine batter .
• Mix well with soda and salt.
• Allow to ferment for 8-10 hrs.
• Once fermented place batter into idli moulds and cook for abou 10 mins.
• Makes 24 idlis.

Microwave Kadhai Paneer

Ingredients

1. Cube paneer-1 cup
2. Onion diced-1
3. Diced capsicum-1/4 cup
4. Garlic-2 pods
5. Ginger-1/4 inch
6. Coriander pwd-1tsp
7. Cumin pwd-1tsp
8. Turmeric-1/2 tsp
9. Chillie pwd-1 tsp
10. Garam masal -1/2 tsp
11. Dry fenugreek leaves-1 tsp
12. Tomato puree-4 tsp
13. Thickened cream-3 tsp
14. Oil
15. Salt- to taste
16. Sugar-a pinch
17. Coriander -to garnish

Directions

• Combine oil,onions,ginger garlic paste in MV safe bowl and heat for 2 min.
• Add all pwds and heat for a mins.
• Add puree,capsicum,1/4 cup water and heat for 2 mins.
• Add paneer,salt sugar,cream , mix well and heat for 2 mins.
• Garnish with coriander.

Microwave Kadhai Paneer

Mughlai Paratha

Ingredients

1. Wheat flour – 1 cups
2. All purpose flour – 1 cup
3. Semolina – 1/4 cup
4. Baking Powder – 1/2tsp
5. Salt –to taste
6. Oil
7. Yogurt –1/2 cup
8. Cumin seeds

Directions

• Combine wheat flour,all purpose flour, Semolina, baking powder and salt with yogurt and oil. Knead the flour till soft dough is formed.
• Leave the dough covered for 1 hour.
• Make small balls roll they like chapthi spray oil over and dust with cumin seeds.
• Keep the knife's point in the center and cut it straight to any corner.
• Lift this cut corner and keep rolling in a circle .
• Press and shape it like a round ball again.
• Roll it flat .
• Place this on the pan cook both sides till light brown.

Microwave Almond Kulfi

Ingredients

1. Full Cream-2 litres
2. Crushed Almonds-1/4 cup
3. MTR badam pwd-6 tsp
4. Sugar-4tsp(optional)

Directions

• Add milk in MV safe bowl.
• Reduce to 3/4 till the milk thickens (takes about 20-30 min).
• Add mtr pwd and sugar and crushed almonds.
• Heat for 3 mins.
• Allow to cool.
• Pour into moulds and freeze .Takes about 3-4 hrs to set.

Microwave Pongal

Ingredients

1. Rice-1 cup
2. Moong dal-1 cup
3. Onions-1
4. Chillies-3
5. Peppercorns-8
6. Garlic-2 pods
7. Curry leaves-5
8. Coriander leaves-garnish
9. Salt-taste
10. Water
11. Oil
12. Asafeotida
13. Cumin seed-3 tsp
14. Mustard seeds-1 tsp
15. Turmeric-1/2 tsp

Directions

• Combine oil in MV safe bowl add cumin ,mustard ,curry leaves,asafeotida and heat for a min.
• Add peppercorns ,salt,chopped onions,turmeric ,crushed garlic mix well heat for 2 mins.
• Add washed rice and dal with 2 cups water and MV for 20 mins.
• Serve with chutney

Kidney Bean Roti

Ingredients

1. Kidney beans-1/2 cup
2. Wheat flour-2 cups
3. Tomato puree-4tsp
4. Salt-to taste
5. Water
6. Oil-2tsp

Directions

• Soak and cook the beans .
• Mash them in a blender .
• Add this mash,puree,salt to flour and knead well add water as and when need.
• Cover and keep aside for 1 hr.
• Then roll then and make rotis.

Potato Beans Curry

Ingredients

1. Cooked potato-2
2. Beans-1 cup
   
3. Onion-1
4. Coconut paste-3/4 cup
5. Tomato-1
6. Chillies-3
7. Tamarind juice-1/2 cup
8. Garam masala-1/2 tsp
9. Turmeric-1/2tsp
10. Cumin pwd-1 tsp
11. Coriander pwd-1 tsp
12. Masturd seeds-1 tsp
13. Cumin seeds-1 tsp
14. Coriander leaves-garnish

Directions

• Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chillies salute.
• Later add tomatoes,coconut paste.
• Add water and allow to cook for 5 mins.
• Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
• Cook for 5 mins
• Add potato and beans cook for another 5 mins.
• Garnish with coriander and serve with rice.

Rava Ladu

Ingridents

1. Coarse rava-1 cup
2. Sugar -3/4 cup
3. Ghee -1 tsp
4. Sultanas-1/4 cup
5. Cashews-1/4 cup
6. Milk- 4 tsps

Directions

• Heat ghee in a pan fry sultanas and cashews keep aside.
• Add rava and stir fry continuously on low heat in the same pan until the rava turns golden brown.
• Remove from heat ,add sugar and allow to cool.
• Add sultanas and cashews.
• Make small balls .
• Can be stored upto a month.
  

Carrot Ginger Pickle

Ingredients

1. Carrots-3
2. Ginger-3/4 inch
3. Chillies-3
4. Garlic-3 pods
5. Oil
6. White mustard-1 tsp
7. Salt-1/2 tsp
8. Chillie pwd-1/2

Directions

• Chop carrot and ginger into tiny cubes.
• Make sure they are washed,peeled and dried well.
• Add enough oil in a pan followed by mustard ,whole garlic ,split chillies,chillie pwd and salt .
• Add this to the pieces and let them cool before transferring to a dry glass bottle.
• Takes about 3-4 days before use.
• Can be refrigerated .Always use dry spoon.

Fish Curry With Boiled Rice

Ingredients

1. Fish fillet-2
2. Onion-1
3. Coconut paste-3/4 cup
4. Tomato-1
5. Chillies-3
6. Tamarind juice-1/2 cup
7. Garam masala-1/2 tsp
8. Turmeric-1/2tsp
9. Cumin pwd-1 tsp
10. Coriander pwd-1 tsp
11. Masturd seeds-1 tsp
12. Cumin seeds-1 tsp
13. Coriander leaves-garnish

Directions

• Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chilliessalute.
• Later add tomatoes,coconut paste.
• Add water and allow to cook for 5 mins.
• Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
• Cook for 5 mins
• Add fish fillets cut into small pieces cook for another 5 mins.
• Garnish with coriander and serve with rice.

Roti (Chapati)

Ingredients

1. Wheat flour-2 cups
2. Salt -a pinch
3. Oil-2 tsp
4. Water as required

Directions

• Knead flour,salt with water to make soft dough.
• Add oil and knead again.
• Cover and keep aside for 1 hr.
• Make small golf size balls.
• Roll with rolling to round shape and cook on both sides .

Microwave Apple Jam

Ingredients

1. Green apples-2
2. Sugar-1/2 cup
3. Lemon-2 tsp

Directions

• Peel and chop the apple into tiny bits.
• In MV bowl heat the apple bits for 2 mins.
• Add sugar and heat for 2 mins.
• Add lemon juice ,stir well and heat for a 1 min.
• Jam is ready.
• Can refrigerated up a week.

Lime Vermicelli

Ingredients

1. Vermicelli-2 cups
2. Onions-1
3. Lime juice-1/4 cup
4. Salt- to taste
5. Peas-1/4 cup
6. Chillies-3
7. Turmeric pwd-1/2 tsp
8. Mustard-1 tsp
9. cumin seeds-1 tsp
10. Coriander-to garnish
11. Channa dal- 1tsp
12. Asafeotida
13. Curry leaves-4

Directions

• Cook vermicelli keep aside.
• In a pan add oil,mustard ,cumin seeds and curry leaves.
• Add channa dal and asafeotida and fry .
• Add chopped onions and chillies salute for 2 mins.
• Add peas,turmeric,salt cook for a min.
• Mix the vermicelli to the mixture fry for 2 min.
• Remove from flame and add lime juice and garnish with coriander.

Microwave Spinch Paneer

Ingredients

1. Spinach-4 cups
2. Paneer cubes-1/4 cup
3. Onion-1
4. Chopped ginger-1/2 inch
5. Chillies-2
6. Garam masal-1/2 tsp
7. Turmeric pwd-1/2 tsp
8. Coriander pwd-1 tsp
9. Salt-to taste
10. Oil

Directions

• Chop and place spinach in MV safe bowl for -2 mins
• Once it cools blend to a fine puree.
• Add oil,onions,ginger,chillies in the MV bowl and heat for 2 min
• Add puree ,pwds and salt mix well and heat for 3 mins
• Add paneer and mix well heat for 2 mins.
• Serve hot.

Mango Lassi

Ingredients

Mango pulp-1/2 cup
Yogurt-1/2 cup
Salt-a pinch
Sugar-1 tsp
Ice cubes-3

Directions

Blend all the above ingredients ice cubes including and serve cold.

Pulka(Dry Roti)

Ingredients

1. Whole flour- 3 cups
2. Water - 1 cup
3. Salt- to taste
4. Milk - 2 tbsp

Directions

• Combine flour, salt and milk with water to soft dough.
• Cover and keep aside for 60 mins.
• Make small balls and roll like chapati.
• Heat the pan.
• Slightly cook on both side ( 30 sec on each side remove from pan).
• Place this on direct flame or use mesh barrier turn the pulkas using tongs .
• Serve hot with butter on top.

Curry Leaves Chutney

Ingredients

1. Curry Leaves -2 cups
2. Channa dal-2tsp
3. Urad dal-2 tsp
4. Tamarind- according to taste
5. Salt-taste
6. Jaggery-a pinch
7. Asafeotida
8. Tumeric-1/2 tsp
9. Cumin -2 tsp
10. Masturd-1tsp
11. Red chillies-2

Directions

• Fry curry leaves,dals,chillies separately.
• Add all above ingredients and make a paste adding little water.
• Add 4 tsp oil in pan ,mustard,cumin seed then add the paste and salute for 5 mins.
• Serve with rice .

Tangy Egg Curry

Ingredients

1. Boiled eggs-4
2. Onions-1
3. Tamarind juice-1/2 cup
4. Chillies-2
5. Cumin pwd-1/2tsp
6. Coriander pwd-1 tsp
7. Garam masala-1/2 tsp
8. Tumeric pwd-1/2 tsp
9. Red chillie pwd-1/2 tsp
10. Salt- to taste
11. Curry leaves,coriander leaves- garnish
12. Oil
13. Masturd-1tsp
14. Cumin seeds-1 tsp

Directions

• In a pan add oil mustard,cumin seed,curry leaves.
• Add onions cut in length wise and chillies cook 2 mins.
• Add chopped tomatoes and salt cook 2 mins.
• Add all pwds and little water cook for 4 mins.
• Now add tamarind juice and water cook 5 mins.
• Turn off the flame and whole or cut eggs into the curry.
• Garnish with coriander leaves.

Set Dosa

Ingredients

1. Rice-2 cup
2. Idly rice-1 1/2 cup
3. Urad dal-1 cup
4. Flat rice-2tsp
   
5. Salt
6. Soda-1/2 tsp

Directions

• Soak and grind the above ingredients to a fine batter and allow the batter to ferment over night .
• Once done dosas can be made and served with chutney.

Dalia Channa and Coconut Chutney

Ingredients

1. Dalia channa-1 cup
2. Coconut-1/2 cup
3. Chillies-2
4. Salt
5. Mustard seed-1/2 tsp
6. Oil
7. Cumin seeds-1/2 tsp
8. Curry leaves
9. Red chillie-1

Directions

• Grind channa,coconut and chillies with little water to a fine paste.
• Add salt to taste.
• Tamper with above ingredients.

Spinach Dal

Ingredients

1. Spinach-2 bunches
2. Tor dal-1/2 cup
3. Tomato-1
4. Onion-1
5. Tamarind puree
6. Garlic -3 pods
7. Salt
8. Sambar pwd-1 1/2 tsp
9. Mustard seeds-1tsp
10. Asafeotida
11. Cumin seeds-1 tsp
12. Chillies-3
13. Oil

Directions

• Cook dal and keep aside.
• In a pan add oil,mustard and cumin seeds,chopped onions and tomato.
• Crushed garlic,salt and asafeotida .
• Salute for while now add chopped spinach fry till they all cook.
• At this point add cooked dal and little water and bring it to boil.
• Add sambar pwd and tamarind puree.
• Cook for 3 mins.
• Serve hot with rice/roti.

Almond Cookies

Ingredients

1. All purpose flour-2 cups
2. Eggs-2
3. Coarsely crushed almonds-1/2 cup
4. Baking pwd-1 tsp
5. Baking soda-1/2 tsp
6. Vanilla essences -1/2 tsp
7. Butter-1/2 cup
8. Salt- a pinch
9. Sugar -1 cup

Directions

• Combine all above ingredients and knead till a mixture is formed.
• Roll the dough and cut the cookies into desired shape.
• Preheat oven to 200 deg for 10 mins .
• Place the cookies in baking paper,make small holes with fork.
• Bake them till they turn Brownish.
• Store in air-tight containers.

Microwave Tomato Rice

Ingredients

1. Tomatoes-2
2. Rice- 2cups
3. Onions-1
4. Peas-1/2 cup(optional)
5. Soya nuggets-1/2 cup(optional)
6. Chillies-2
7. Channa dal -1tsp
8. Chillie pwd-1/2 tsp
9. Coriander pwd-1tsp
10. Cumin-1 tsp
11. Garam masala-1/2 tsp
12. Mustard seeds-1/2 tsp
13. Cumin seeds-1 tsp
14. Ginger garlic paste-1/2 tsp
15. Oil

Directions

• Wash and soak rice for 10 mins.
• In a MV safe bowl add oil and heat in MV for a min.
• Then add mustard, cumin seeds.
• Add onions and chillies and heat for a min.
• Add ginger garlic paste heat for 30 sec.
• Add peas and soya nuggets.
• Add chopped tomatoes salt and other spieces heat for 2 mins.
• Add rice and water and cook for 20 mins.
• Garnish with coriander leaves.
  
• Serve hot with raitha.

Egg Munchuri

Ingredients

1. Boiled Eggs-4
2. Corn flour-1/2 cup
3. Chillie pwd-1 tsp
4. Salt- to taste
5. Water
6. Oil
7. Soya sauce-1/2 tsp
8. Onion- 1
9. Capsicum -1/2
10. Ginger-Garlic paste-1/2 tsp
11. Chillies-2
12. Tomato sauce
13. Coriander,mint and curry leaves -for garnish

Directions

• Cut the eggs in to small cubes using a thread.
• Make a mixture of flour ,salt and chillie pwd with water.
• Make a coating of batter on egg pieces and drop into oil one by one.
• Fry till they turn golden brown and place them on tissues.
• In a pan add little fry curry leaves and keep aside.
• In the same oil add long sliced onions,capsicum and chillies.
• Then add ginger garlic paste and soya sauce.
• Little salt can be added according to taste as soya sauce already has salt in it.
• Add little tomato sauce and the crispy egg pieces.
• Give a quick toss .
• Add coriander ,mint and fried curry leaves to garnish.
• Serve hot .

Wraps

Ingredients

1. Tortilla-2
2. Cooked pumpkin - thin sliced.
3. Spinach leaves-couple
4. Cooked beetroot-thin sliced.
5. Salt- to taste
6. Pepper to taste

Directions

• Slight heat the tortilla on a pan .
• Place small quantities of pumpkin,spinach,beetroot.
• Dust salt and pepper and roll the tortilla gently .
• Can add cheese ,sauces for extra flavor.

Chick Pea

Ingredients

1. Chick peas-1 cup
2. Onions-1
3. Ginger-Garlic paste-1 tsp
4. Garam Masala-1/2 tsp
5. Cumin pwd-1tsp
6. Coriander pwd-1tsp
7. Salt-to taste
8. Tomato-1
9. Mint-garnish
10. Coriander-garnish

Directions

• Soak chick peas overnight,cook the peas till soft.
• Take handful of them and mash coarsely.
• In a pan add oil salute chopped onion,ginger-garlic paste.
• Add chopped tomato and salt .
• Once the mixture softens add the mashed chick peas.
• Now add all pwds and little water ,allow to cook for 2 mins
• At this point add the cooked chick peas and cook for 5 mins.
• Turn off the flame and garnish with mint and coriander.

Soya Bean Dosa

Ingredients

1. Rice -1 1/2 cup
2. Urad dal-1 cup
3. Soya beans-1/2 cup
4. Baking soda-1tsp
5. Cooked rice-2 handfuls
6. Salt-3/4 tsp
7. Flat rice-3 tsp
8. Fenugreek seeds-5
   

Directions

• Wash and soak rice,urad dal,flat rice ,fenugreek seed and soya beans for 8hrs.
• Grind them with cooked rice into a fine paste.
• Add salt , baking soda and mix well.
• Allow it to ferment overnight.
• Pour the batter on hot pan and make dosas.
• Serve with chutney/curry
  

Tomato Chutney

Ingredients

1. Tomatoes-4
2. Salt to taste
3. Tamarind-small piece
4. Fenugreek seeds-8
5. Peppercorns-8
6. Oil-6tsp
7. Mustard -1 tsp
8. Cumin seeds-1 tsp
9. Chillie pwd-1 tsp
10. Cumin pwd
11. Asafeotida

Directions

• Add oil in pan salute mustard,cumin seed ,asafeotida.
• Chop tomatoes into small cubes add to oil.
• Add salt and cover the pan allow to boil till tomatoes softens.
• When the mixture looks watery add tamarind ,cumin and chillie pwd.
• Cook till the water evaporates and oil separates .
• Can be stored in airtight container and refrigerated up to a month.

Onion Pakoda

Ingredients

1. Onions-1
2. Gram flour-1 cup
3. Corn lour-2 tsp
   
4. Cumin seeds-1tsp
5. Chillie pwd-1/2 tsp
6. Curry leaves-5
7. Coriander handful
8. Salt
9. Water

Directions

• Combine all above ingredients with water.
• Make sure it dry enough to only coat the onions.
• Place a baking sheet in microwave .
• Make small balls and cook the pakodas checking every min to avoid burning .
• Take about 2-3 mins
• Alternately fry the onion pakodas in oil till golden brown.

Punjabi Kadi

Ingredients

1. Sour Curd-2 cup
2. Gram flour-3tsp
3. Onions-1
4. Ginger-1/2 inch
5. Garlic 3pods
6. Coriander leaves-garnish
7. Turmeric-1/2 tsp
8. Chillie flakes-1 tsp
9. Curry leave-5
10. Cumin seed-1tsp
11. Oil
12. Water
13. Salt to taste
14. Onion pakodas-10-12

Directions

• In a hand held mixture combine curd and gram flour till a smooth mixture is formed.
• In a pan add oil salute cumin seeds,curry leaves chillies,minced onions and garlic.
• Add curd mixture.
• Add turmeric pwd and salt.Bring it to boil .
• Add water if its thick.
• Cook for 5 mins and turn of the flame .
• Add pakodas and garnish with coriander.
• Serve with rice /roti.

Red Cabbage Pakora

Ingredients

1. Red cabbage chopped-1cup
2. Gram flour-1/2 cup
3. Cornflour-1/4 cup
4. Cumin seed-2 tsp
5. Chillie pwd-1 tsp
6. Cumin pwd-1 tsp
7. salt to taste
8. Water
9. Oil

Direction

• Make a batter combining all the above ingredients .
• Add chopped cabbage to the batter .
• Keep aside for 20 mins.
• Heat oil in a pan and drop small portions in to it.
• Fry till golden brown.
• Nice winter snack.

Beetroot Puri

Ingredients

1. Beetroot-1
2. Wheat flour-2cup
3. Plain flour-1/2 cup
4. Salt- a pinch
5. Oil

Directions

• Mash it to to fine paste.
• Combine the paste with flour,salt and water.
• Knead well.
• Make small balls ,roll them .
• Fry in hot oil.
• Serve with any curry.

Beetroot Soup

Ingredients

1. Beetroot-1
2. Red onion-1/2
3. Garlic-2pods
4. Peppercorn-8
5. Salt to taste
6. Cream to garnish
7. Barley or orzo-2tsp

Directions

• Cook beetroot ,cool and keep aside.
• Salute onions and garlic in olive oil.
• Make a paste of all above ingredients .
• Add the paste to oil and add water.
• Add barley.
  
• Allow to boil till barley is cooked .
  
• Add salt and pepper
• Garnish with cream.