Скачать или смотреть Water chestnut (singhaada) & coconut soup recipe | Monsoon & winter special | Healthy & Easy

Indulge in a warm bowl of Singhada (Water Chestnut) & Coconut Soup – the perfect comfort food for chilly monsoon evenings or cosy winter nights. 🥥☔
This healthy Indian soup recipe is not just delicious but also packed with nutrition, making it ideal for a light dinner or a mid-day pick-me-up.

We’re making it in Borosil Hard Anodised Cookware – built for everyday Indian cooking. With its superior heat distribution and long-lasting durability, it’s the perfect companion for soups, curries, and everything in between.

Why you’ll love this recipe:
✅ Creamy yet light, with a delicate coconut flavour
✅ Perfect for fasting (vrat-friendly) & gluten-free diets
✅ Ready in under 30 minutes
✅ Boosts immunity & keeps you warm in cold weather

Why choose Hard Anodised Cookware for this recipe?
✔ Tough, chip-proof hard anodised body
✔ Even heat distribution for faster, better cooking
✔ Low oil cooking – perfect for healthy meals
✔ Scratch-resistant, long-lasting finish
✔ Induction friendly
✔ Ideal for all your everyday Indian recipes

💡 Tip: Pair it with hot garlic bread or khakhras for a complete meal!

Ingredients
1 Cup Water Chestnut
1 Tbsp Oil
1 Tbsp Ginger chopped
1 Tbsp Garlic chopped
3-4 Green Chilli chopped
¼ Cup Carrot chopped
3-4 Baby corn cut into small pieces
3-4 French Beans chopped
Salt to Taste
½ Tsp Turmeric Powder
1 Tsp Black Pepper Powder
¼ Capsicum chopped
¼ Yellow Bell Pepper chopped
¼ Red Bell Pepper chopped
10- 12 Coriander Stem
Water as Required
10-12 Coriander Sprig
1 ½ Tbsp Corn Starch
1 Cup Water
2 Cup Coconut Milk
½ Lemon wedge
2 Coriander sprig

Method:-
1. Wash, peel, and sliced water chestnuts into small pieces.
2. Place a Borosil hard anodised sauce pan on medium flame and heat oil.
3. Add chopped ginger, chopped garlic, and chopped green chilies.
4. Sauté on medium heat for 30 seconds until fragrant.
5. Add carrots, baby corn, chopped French beans and Chopped water chestnuts.
6. Stir-fry for 3–4 minutes on high heat.
7. Add salt, turmeric powder and black pepper powder.
8. Toss everything together for 1–2 minutes.
9. Now add chopped capsicum, chopped red bell pepper and chopped yellow bell pepper. Sauté well.
10. Add chopped coriander stems and enough water to cover the vegetables.
11. Bring it to a gentle boil, simmer for 4–5 minutes.
12. Mix corn starch in a cup of water to form a slurry.
13. Gradually add the slurry to the soup while stirring. Simmer for 2–3 minutes until the soup thickens slightly.
13. Lower the heat and gently stir in 2 cups of coconut milk.
14. Simmer for just 1–2 minutes on low heat (do not boil).
15. Turn off the heat and garnish with 2 coriander sprigs or more to taste.
16. Serve hot in bowls, optionally topped with a swirl of coconut cream or chopped coriander.
17. Serve with lemon wedges.


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