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Beauty cannot be defined, limited or contained. Yet when you let go of the need to possess it,  beauty is yours to behold.   Chawli Soup Enjoy this soup : BRT Rajan Calories - 100kcal 1   Why is it an iHealthU recipe? This easy to make bean soup is high in protein, minerals and antioxidants. And it is light, making it amazing for summers. Fibre Carbs Protein Fat Ingredients 20gm fresh chawli beans 1/2 onions, sliced 1/2 capsicum, chopped 1/4th tsp garlic, chopped 2 small tomatoes, chopped 1 tsp oil Salt and black pepper powder to taste Method Pressure cook chawli with 2 cups water and salt for 2 whistles, till soft Heat oil in a pan and saute onions till translucent Add capsicum and garlic and saute for a minute Add tomatoes and cook till soft Add chawli along with its liquid and bring to a boil Simmer for 5-7 minutes, add salt and pepper Serve hot Gajar Matar ki Sabzi What do you do when you don't have any vegetables readily available with you.Gajar Matar ki sabzi. For some reasons I always have carrots in my kitchen. Not that I get it & then don't use it and it keeps lying in the refrigerator. On the contrary we use it almost everyday as a salad and also sometimes in my 9 months old daughter's meal in the form of puree. So Carrots are always on the list when I go for my weekly veg/grocery shopping. Also frozen peas are always stocked in the freezer. So many times this is on the menu on a Friday evening when I am out of all the veggies and nothing special is planned for dinner. Serves 2 Ingredients 2 carrots washed, peeled & cut into small pieces One large bowl peas 1 tsp jeera (cumin seeds) 1 pinch of hing (asafoetida) 1/2 tsp haldi (turmeric powder) 1 medium sized tomato, chopped 1 tsp chili powder 2 tsp dhaniya jeera powder (coriander & cumin powder) 1/2 tsp garam masala powder Salt Chopped Coriander leaves Method: Heat oil in a pan and add the jeera. When it changes colour put hing & haldi. Add the carrot & saute for a few min. Add the peas and cook on medium heat for about 3-5 min. (The colours were looking so vibrant that I could not resist taking this snap. I only wish we could get those red carrots here that we get in India) Add the chopped tomatoes & mix. Now add the salt, chili powder, dhaniya jeerapowder & Garam Masala powder & mix properly. Cook for 2-3 min. Add enough water to immerse the carrot & peas. Cover & cook till the carrots are tender. Add the coriander leaves & mix. Now simmer & cook without the cover till the water evaporates. Garnish with some more coriander leaves.

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