Clearcals

Serving Size 1 Small Cup (100 g)
Calories75.7 kcal
Carbs9.5 g (37.9 kcal)
Protein2.4 g (9.7 kcal)
Fats3.1 g (28.1 kcal)

Mathanga makhana soup recipe

Name: Mathanga makhana soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 50 Milliliter of Low fat milk; 1 Table Spoon of Ghee clarified butter; 100 Grams of Pumpkin orange round; 15 Grams of Coriander leaves; 10 Grams of Garlic small clove; 100 Grams of Onion big; 0.5 Tea Spoon of Salt; 200 Milliliter of Water; 0.5 Tea Spoon of Black pepper powder; 50 Grams of Makhana lotus seeds dried

Mathanga makhana soup/Pumpkin makhana soup is a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. HINT: Makhana contains soluble pectin fiber, which is more effective in reducing weight.

Cooking time: 10 minutes

Serves: 5 persons

Ingredients

Low fat milk

50 Milliliter

Ghee clarified butter

1 Table Spoon

Pumpkin orange round

100 Grams

Coriander leaves

15 Grams

Garlic small clove

10 Grams

Onion big

100 Grams

Salt

0.5 Tea Spoon

Water

200 Milliliter

Black pepper powder

0.5 Tea Spoon

Makhana lotus seeds dried

50 Grams

Instructions

Frying

Fry the makhanas in little oil. Blend half of them into a powder and keep them aside.

Chopping

Chop onions, pumpkin, coriander, and garlic cloves roughly.

Pressure Cooking

Heat a saucepan, add oil or ghee, chopped garlic, and onions. Saute until the onions are translucent. Add the pumpkin along with some water to cook and salt to taste. Pressure cook this until done for 1-2 whistles. Switch off the flame, allow it to cool.

Blending

Transfer the ingredients into a blender and blend it until smooth.

Cooking

Take another pan at a low flame, add makhana powder and roast it well. Pour in milk and stir it. Add the previously blended puree, salt, black pepper powder, and mix well. Allow it to simmer until fully cooked.

Serving

Garnish with remaining roasted makhana, coriander and serve.

Nutrition Label