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Barley Soup

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Steps for Cooking: 1. Heat oil and add garlic, green chilli and onion to it. Sauté well.
2. Add barley, masoor and the rest of the vegetables.
sauté for a minute on medium flame.
3. Add salt, and haldi and sauté for a while.
4. Add water and pressure cook for up to 4 whistles.
5. Transfer it to a bowl, add ghee, black pepper and salt (if needed).
6. Serve hot.

7. Add potatoes, salt and
garam masala. Mix well. Add samak rice, curd and water and cook until three whistles.
8. Samak rice khichdi it ready to serve.

Ingredients

  • 20g barley, soaked for 2hours
  • 10g masoor dal, soaked for
  • 30 minutes
  • 5g oil
  • 2 garlic cloves, crushed
  • 1 green chilli, chopped
  • 5g onion, chopped
  • 20g carrot, cubed
  • Procedure:
  • 20g beans, cubed
  • 20g cauliflower, cubed
  • 2.5g haldi
  • To taste Salt
  • 2-3 cup water
  • 5g ghee
  • 2.5g black pepper powder

Nutrition

  • ENERGY:226.5 kcals
  • CARBS:44.2 g
  • Protein :9.3 g
  • FATS:12.2 g


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Spinach Soup

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Method: 1. Take a large saucepan and place over medium heat, add butter, add the chopped onions to the pan and sauté for 4 minutes or until translucent.
2. Now add the potatoes, chicken broth, water, and bouillon cubes. Bring the mixture to a boil, now reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes, until spinach is tender.
3. Purée the soup mixture in a blender and return the mixture to the saucepan.
4. Over low heat whisk while adding salt, pepper and sour cream until fully incorporated
5. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream and serve.

Ingredients

  • 1 Onion, finely chopped
  • 20g Butter
  • 100g Fresh spinach, chopped
  • medium Potatoes (1⁄2 kg),
  • peeled and cut into 1-inch cubes
  • 1 and a half cup Chicken
  • or vegetable broth
  • 1 and a half cup Water
  • 2 Chicken or vegetable
  • bouillon cubes
  • 2.5g Salt
  • 4.2g Black Pepper
  • 10g Sour cream
  • A pinch of Ground all-spice
  • 10g Chopped chives for garnish

Nutrition

  • ENERGY: 212.5 kcal
  • PROTEIN: 8.3 g
  • Carbs : 39.6 g
  • FATS:22.2 g

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Chicken and Corn Soup

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Method: 1. Sauté onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes.
3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender.
4. Heat it up again add cream and butter along with grilled chicken slices. Garnish with a fried egg.
5. Add fennel pickle (cooked in salt, chilli, sugar and vinegar). Serve it in a pasta plate with toasted garlic bread(vinegar)

Ingredients

  • 5g onion, chopped
  • 1g garlic, chopped
  • 10ml olive oil
  • 75g canned corn
  • to taste salt
  • to taste crushed black pepper
  • 5ml jalapeno brine
  • 5g butter
  • 30ml cream
  • 30g chicken breast (sliced), grilled
  • 1 Fried egg
  • 100ml water
  • 1 slice toasted garlic bread
  • 30g fennel pickle (optional,
  • fresh fennel, cooked in
  • salt, chilli, sugar and Vinegar

Nutrition

  • ENERGY: 469 kcal
  • PROTEIN: 36 g
  • Carbs : 53 g
  • FATS: 15 g

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Cream of Spinach Soup

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Method: 1. Take a large saucepan and place over medium heat, add butter, add the chopped onions to the pan and sauté for 4 minutes or until translucent.
2. Now add the potatoes, chicken broth, water, and bouillon cubes. Bring the mixture to a boil, now reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes, until spinach is tender.
3. Purée the soup mixture in a blender and return the mixture to the saucepan.
4. Over low heat whisk while adding salt, pepper and sour cream until fully incorporated.
5. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream and serve.

Ingredients

  • 1 Onion, finely chopped
  • 10g Butter
  • 100g Fresh spinach,
  • chopped
  • medium Potatoes (1⁄2 kg),
  • peeled and cut into 1-inch cubes
  • 120g Chicken or vegetable broth
  • 1 and a half cup Water
  • 90g Chicken or vegetable
  • bouillon cubes
  • 2.5g Salt
  • 1.4g Black Pepper
  • 70g Sour cream
  • A pinch of Ground all-spice
  • 2.5g Chopped chives for garnish

Nutrition

  • ENERGY: 299 kcal
  • PROTEIN:41.3 g
  • CARBS: 56 g
  • FATS:12 g


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Lentils, Pumpkins and Cranberry Soup

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Method: 1. Heat the olive oil, and add the cinnamon, cardamom and cumin seeds.
2. Sauté for 30 seconds to release aromas.
3. Add the ginger garlic paste, and split green chillies.
4. Add the onions and cook for 3 to 5 minutes.
5. Now add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
6. Top with the vegetable stock and cook until the lentils and pumpkin are cooked
7. Blend the soup until very smooth.
8. Season to taste and garnish with a few dried cranberries and fresh lime leaves 2-3 Lime leaves

Ingredients

  • 2.5g olive oil
  • 2 Green cardamoms (seeds extracted)
  • 1 Cinnamon stick
  • 1 medium onion, chopped
  • 10g garlic-ginger paste
  • 1 Green chilli (split)
  • 15g red lentils, soaked
  • 15g pumpkin, chopped
  • 20g cranberries (fresh and frozen)
  • to taste salt and pepper 10g coriander powder
  • 10g turmeric powder 5g cumin seeds
  • 5g red chilli powder
  • 50g vegetable stock
  • to taste salt and peppe

Nutrition

  • ENERGY: 396 kcal
  • PROTEIN: 46.3 g
  • CARBS: 62 g
  • FATS: 32.2 g