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Cooking Tips

Carrot Onion Soup

The Carrot Onion Soup is a hearty soup made with a unique combination of ingredients. What is so new about combining carrot and onions? Look a little further to discover that this lovely soup also features apples, which brings about a beautiful balance in both flavour and texture.

Milk adds a dimension of richness to this awesome soup, while a seasoning of dried herbs gives it an aesthetic flavour. This zero-oil treat also gives you loads of protein and calcium from milk, and fibre and vitamin A from the carrot and apples.

Carrot Onion Soup recipe - How to make Carrot Onion Soup

Preparation Time: 16 mins, Cooking Time: 15 mins, Total Time: 31 mins, Makes 4 servings.


  • 1/2 cups chopped carrots
  • 3/4 cup roughly chopped onions
  • 1/2 cup chopped apple (unpeeled)
  • salt to taste
  • 1/2 tsp dried mixed herbs
  • 1/2 cup low-fat milk , 99.7% fat-free
  • freshly ground black pepper (kalimirch) to tast


  1. Heat the pressure cooker on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 minute.
  2. Add the carrot, apple, little salt and 1½ cups of water, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Cool slightly and blend in a mixer till smooth.
  5. Transfer the mixture into a deep non-stick pan, add the mixed herbs, milk, ½ cup of water, salt and pepper powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. 6) Serve hot.

Pressure cook bhaji (Pav)

A hurried meal for the man in the street. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds.

Pressure cook bhaji (Pav) recipe


  • Onion – 2 (Finely chopped)
  • Tomatoes – 3 (Finely chopped)
  • Ginger –garlic paste – 2 spoons
  • Potatoes – 1 big
  • Green peas – 1 Cup
  • Coriander – 2 spoons
  • Lemon – ½
  • Pavbhaji masala – 1 spoon
  • Salt – As per taste
  • Red chili powder - 1 spoon
  • Cumin powder – ½ spoon
  • Butter- 2 spoons
  • Oil- 2 Spoons


  1. Take a cooker
  2. Add oil
  3. Add onion and garlic paste & sauté
  4. Then add tomatoes
  5. Cut potatoes into pieces
  6. Add all masala and sauté
  7. Add potatoes and peas
  8. Add water
  9. Pressure cook it (4 whistles)
  10. Open it and smash the vegetables
  11. Add Lemon, Coriander, butter and simmer for 5 minutes.
  12. Bhaji is ready to eat

Dahi Bhindi ki Subji

Here's a great way to enjoy a Rajasthani delicacy that is simply sumptuous and low in calories. Choose young and tender bhindis for this recipe that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating low calorie food.

Dahi Bhindi ki Subji recipe

Preparation Time: 15 mins, Cooking Time: 15 mins, Total Time: 30 mins, Makes 4 servings.


  • 2 cups chopped ladies finger (bhindi)
  • 1 cup low fat curds (dahi)
  • 2 tsp coriander (dhania) powder
  • 2 tsp chilli powder
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp fennel seeds (saunf)
  • 1/8 tsp asafoetida (hing)
  • 5 to 7 curry leaves (kadi patta)
  • 1 tsp oil
  • salt to taste
  • For the garnish: 1 tbsp chopped coriander (dhania)te


  1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside.
  2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside.
  3. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves.
  4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes.
  5. Serve hot, garnished with the coriander.

Lemon rice

A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! lemon adds the tanginess, while the tempering imparts the aroma to this simple rice delicacy.

Lemon Rice ( South Indian Recipes ) recipe

Preparation Time: 15 mins, Cooking Time: 5 mins, Total Time: 20 mins, Makes 4 servings.


  • 1 1/2 tbsp lemon juice
  • 2 1/2 cups cooked rice
  • 1 tbsp oil
  • 1/2 tsp mustard seeds ( rai / sarson)
  • 1/2 tsp urad dal (split black lentils)
  • 1 tsp chana dal (split bengal gram)
  • 5 to 6 curry leaves (kadi patta)
  • 1/2 tsp grated ginger (adrak)
  • 2 whole dry kashmiri red chillies , broken into pieces
  • 1/2 tsp turmeric powder (haldi)
  • salt to taste


  1. Heat the oil in a broad non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute.
  3. Add the ginger, red chillies and sauté on a medium flame for 30 seconds.
  4. Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Carrot Halwa

A cup of hot Carrot Halwa served at the end of a meal is so heavenly that it makes you forget the meal itself.

Its unique texture and rich flavour linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best Main Course!

Here we share a smart move with you. We show you how to use a wise combination of ingredients in the right proportions, to make this delicious dessert within minutes using the Microwave oven.

You no longer need to sweat in the kitchen for a long time, to make your favourite mithai...

Carrot Halwa ( Microwave) recipe

Preparation Time: 10 mins, Cooking Time: 15 mins, Total Time: 25 mins, Makes 2 servings.


  • 1 1/2 cups grated carrot
  • 2 tbsp ghee
  • 5 tbsp milk
  • 6 tbsp sugar
  • 4 tbsp mava (khoya)
  • a pinch of cardamom (elaichi) powder


  1. Heat the ghee in a microwave safe bowl and microwave on high for 15 seconds.
  2. Add the carrot, mix well and microwave on high for 2 minutes.
  3. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes.
  4. Add the cardamom powder and mix well.
  5. Serve warm.