U P

SO
N D
A D
L A
SA PE
C I
R E
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MUSHROOM SOUP
Ingredients
1 onion , chopped
2 garlic cloves , minced
200g mushroom
3 1/4 cups vegetable
1/4 tsp salt
1/8 tsp black pepper
1 ml butter
Method
Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
Melt 1 drop butter in a large pot over medium high heat.
Add onion and garlic. Cook for 3 minutes until softened,
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Add mushrooms and cook for 10 minutes, stirring regularly. Do
not try to brown,
Add vegetable stock, salt and pepper. Bring to a boil, then lower
heat to medium and simmer gently for 15 minutes without a lid.
Transfer to a blender (do in batches, if necessary). Remove the
cap from the feeding hole in the blender lid cover the hole with
a folded tea towel. Blend until completely smooth.
Return to pot, simmer for a minute or t until soup is hot.
Garnish with extra olive oil and parsley.

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 MASOOR DAL SOUP
Ingredients
1 cup whole red lentil(masoor dal)
4-5 ml oil
1 medium onion, chopped
3/4 cup chopped pumpkin
1 medium carrot, chopped
1 medium tamato, chopped
1/2 tablespoon finely chopped garlic
4-5 coriander roots, washed
salt to taste
1 ml butter
burnt garlic for garnish
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 Method
Add masoor in a bowl and add sufficient water. soak
for 20-25 min.
heat oil in a non-stick pressure cooker, add onion,
pumpkin, carrot, tomato, add garlic. mix well and
cook for 1-2 minutes.
break coriander roots and add to the cooker. Add
soaked dal and mix well.
add salt, mix well.Add 3 cups water and mix well.
Place the lid on and cook till 4-5 whistles are
released.

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Allow the pressure to settle completely. Blend the
mixture using an electric hand blender till smooth.
Add butter and mix well. Strain the soup into
another pan, adjust spices and trasfer to a serving
bowl.
granished with garlic serve hot.

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 SWEETCORN SOUP
Ingredients
FOR SOUP For Corn Paste
4-5 ml olive oil 1/2 cup sweet corn
2 clove garlic, finely chopped 2 tbsp water
1 inch ginger, finely chopped
4 tbsp spring onion, chopped
1/4 cup sweet corn
1/4 cup carrot, finely chopped
1/4 cup beans, finely chopped
3 cup water
3/4 tsp salt
1 tsp pepper FOR CORN FLOUR SLURRY
1 tsp vinegar 1 tsp corn flour
1/2 cup corn flour www.nutriiwelllindia.com
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 Method
Firstly in a large kadai heat 3 tsp olive oil and saute 2 clove
garlic, 1 inch ginger.
also, saute 2 tbsp spring onion slightly.
Now add 1/4 cup sweet corn, 1/4 cup carrot and 1/4 cup
beans.
Saute for 2 minutes or until vegetables are slightly cooked.
Transfer the sweet corn paste and saute for 2 minutes.
Further add 3 cup water, 3/4 tsp salt and stir well.
cover and boil for 15 mintues or until the vegetables are well
cooked.

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Now prepare a corn flour slurry by mixing 1 tsp corn
flour in 1/4 cup water.
Mix to a lump free mixture.
Pour the corn flour slurry and stir well stir and boil
until the soup thickens.
Now add 3/4 tsp pepper, 2 tsp vinegar and 2 tbsp
spring onion.
Finally, enjoy sweet corn soup garnished with spring
onions.

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 LEMON RASAM
Ingredients For Tempering
1 medium sized tomato 4-5 ml ghee
1 inch ginger, 1 tsp rai
Few curry kadi patta 1/2 tsp jeera
1 green chili 1 dried red chili
3 tbsp coriander leaves Few kadi patta
1/2 tsp turmeric Pinch of hing
4 cup water,as required 1/2 tsp pepper,
1 cup cooked toor dal
Salt to taste
1/2 lemon

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 Method
Firstly,in a large pan add tomatoes, ginger,chili,
corinder and curry leaves.
Also add turmeric and water .Boil for 10 minutes or till
tomatoes turn soft and mushy.
Further mash the tomatoes well with back of the
spatula.
Now add pressure cook for 5 whistles or till dal is
cooked completely.
Additionally, add salt to taste.
Mix well and adjust consistency by adding water as
required.

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Boil for 3 minutes. Do not over boil after adding dal, as
it leads to gastric problem.
Meanwhile, prepare the tempering by heating up ghee
Once the ghee is hot,add mustard seeds, leaves, hing and
pepper.
Once the tempering splutter, pour the tempering onto
prepared rasam.
Finally, serve lemon rasam .

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 LAUKI SOUP
Ingredients
2 cups chopped lauki
1/2 cup chopped mixed vegetables
1/2 tsp black pepper
1/8 tsp salt
1tsp lemon juice

FOR THE GARNISH

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 Method
To make dudhi / lauki soup, combine chopped lauki along with 1
cup water in a presssure cooker and pressure cook on a
medium flame for 2 whistles.
Allow the steam to escape and then open the lid, cool the
mixture and blend till smooth. Do not strain it.
Transfer the mixture to a broad pan and add the vegetables
along with 1 cup water and pepper powder.
Mix well and cook on a medium flame for 3 to 4 mintues or
until the vegetables are completely cooked, while stirring
occosionally.
Remove the flame, just before serving, pour soup into a bowl.
Add some salt and lemon juice and mix well. Serve lauki soup
garnished with coriander.
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 TOMATO SOUP
Ingredients
4-5 olive oil
2 tej patta fresh or dried
⅓ cup finely chopped onions
½ teaspoon finely chopped
500 grams tomatoes
1 cup water
salt as required
Half teaspoon stevia For the croutons
black pepper – as required ½ cup bread cubes
1 tablespoon olive oil
For garnish 1 light pinch salt
1 to 2 pinch black pepper
1 tbsp coriander leaves www.nutriiwelllindia.com
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 Method
Add tomato puree to the pot, and add water and stevia.
Mix and stir well.
Simmer on a low heat until the soup becomes hot but
not boiling.
Add freshly crushed black pepper and stir.
Turn off the heat. Remove the pan from the stovetop
Mix well evenly.
Add more salt and pepper if needed.

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 SPINACH SOUP
Ingredients
2 cups chopped spinach (palak)
¼ cup chopped onions
¼ teaspoon chopped garlic
1 tablespoon gram flour
¼ teaspoon cumin
1 tej patta
2 cups water or vegetable stock
4-5 ml olive oil
¼ teaspoon black pepper or add as required
salt as required

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 Method
When the soup mixture's is hot , first remove the tej patta .
Then blend with a hand blender or in a blender until fine and
smooth.
Check the seasonings and add some more salt or pepper if
required.
If the soup looks thick, then add about ¼ cup water and stir.
Keep the well blended soup back on the stove for simmering
for 2 to 3 minutes.
Serve spinach soup hot sprinkled with some freshly crushed
black pepper.

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 TOMATO CARROT SOUP
Ingredients
2 carrots – medium-sized
2 tomatoes – medium-sized
1 onion – medium-sized
2 to 3 spinach leaves – large, optional
5 to 6 french beans – optional
3 to 4 garlic cloves – chopped
½ teaspoon cumin powder (ground cumin)
1 pinch hing – optional
2 to 3 pinches black pepper – optional
2 cups water
4-5 ml olive oil
salt as required,
1 to 2 tbsp coriander leaves – for garnish www.nutriiwelllindia.com
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 Method
Heat olive oil in a pan. Keep heat to a low and add cumin
powder and salt as required.
Stir for a few seconds and add the prepared tomato,
carrot and onion puree.
Stir and simmer the soup for 2 to 3 minutes on medium
flame.
If the mixture is thick, you can add some water and if
its thin, then you can simmer for a few minutes more.
Garnish with corinder leaves.
Serve the Tomato Carrot Soup hot.

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 CARROT SOUP
Ingredients
4-5 ml oil olive
½ cup chopped onions
½ teaspoon chopped garlic
400 grams carrots
½ teaspoon cumin seeds
½ teaspoon salt or add as per taste
2.5 cups Vegetable Stock or water
¼ to ½ cup water –optional
¼ to ½ tbsp black pepper
1 to 2 tbsp chopped (coriander leaves)
¼ teaspoon lemon juice – optional

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 Method
Cooking carrots
In a pan , heat olive oil on a low to medium-low heat. Add chopped onions
and chopped garlic.
Sauté on a low to medium-low heat till the onions soften.
Add chopped carrots, cumin seeds and salt. Mix well.
Pour the vegetable stock or water. Stir and mix again.
Cover a pan with a lid. Simmer on a low or medium-low heat till the carrots
become soft.
When simmering, do check the liquids have dried or not. If the liquids have
dried, then add ¼ to ½ cup more of hot veg stock or hot water.
Check a few pieces of carrots with a fork or knife. The fork or knife
should be able to pass easily from the carrots.
After the carrots are cooked, switch off the heat. There will be some liquid
in the mixture. Let this liquid remain as we will use these liquids when
blending the carrots. Let the soup mixture become warm or less hot.

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Making Carrot Soup
Add the entire mixture with the liquids in a blender or grinder.
Blend to a smooth puree. While blending, add ¼ to ½ cup water (at
room temperature) depending on the thickness you prefer in the
soup.
Place the entire pureed carrots in the same pan or pot.
Keep the pan on stove- and simmer till the soup become hot. Keep
stirring occasionally . If the carrot soup looks thick, then you can add
some more hot water or hot vegetable stock.
When the soup becomes hot, season with black pepper and chopped
parsley. Mix well and switch off heat. Instead of parsley, you can
even use fresh coriander leaves or fresh basil.
You can also use lemon juice.

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 LEMON CORINDER SOUP
Ingredients
1tbsp lemon juice
1/4 cup coriander
2 tsp garlic
2 tsp green chillies
1/4 cup onions
1/4 cup cabbage
1/4 cup carrot
3 cups basic vegetable stock
salt to taste

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 Method
To make lemon and coriander soup,heat the oil in deep non-
stick pan ,add the garlic and green chillies and saute on a
medium flame for a few seconds.
Add the onions and saute on a medium flame for 1 to 2
minutes.
Add the cabbage and carrots and saute on a medium flame
for 1 minute.
Add the basic vegetable stock, lemon juice,salt and - water
mixture,mix well and cook on a medium flame for 2 to 3
minutes, while stirring occasionally. Add the coriander and
mix well.
Serve the lemon and coriander soup immediately.
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 MUSHROOM AND BABY
CORN
Ingredients
Mushroom- 1/2cup
Baby Corn- 4
4-5 ml Olive Oil
Onion-2
Tomato-3 or 4
Salt-to taste
Coriander leaves-4tbs
Cinnamon-a small piece
Red Chilly Powder-1 1/2tsp
Clove-2
Coriander Powder-1/2tsp
Fennel Seeds-1tsp
Cumin Powder-1/2tsp
Cardamom-1
Turmeric Powder-1/4tsp
Garlic-6 pic
Green Chilly-2 www.nutriiwelllindia.com
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 Method
Heat 4-5 ml oil and add chopped green chillies and sliced garlic. When they
are golden add chopped onions.
When the onions is cooked well add tomatoes and saute on medium flame.
Cover and cook till the tomatoes loose all the water.
Grind this mixture to a fine paste.
Heat the oil and cinnamon, cardamom, cloves and fennel seeds.
When they splutter add sliced mushrooms. Saute till all the water content is
evaporated.
Add sliced baby corn and saute on low flame until it changes colour.
Add the paste, red chilly powder, cumin powder, coriander powder, salt and
turmeric powder.
Add 1/4cup of water and mix it well.
Bring it to a boil.
Cover and let it simmer for 5 minutes.
Add chopped coriander transfer to a serving bowl.
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 BROCCOLI AND CARROT SOUP
Ingredients
1 cup broccoli florets
1/2 cup thinly sliced carrots
4-5 ml olive oil
1/2 cup thinly sliced onions
1tbsp finely chopped garlic
2tbsp chopped celery
1/4 cup tomatoes
salt to taste

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 Method
To make broccoli and carrot soup, heat the olive oil in a
deep non-stick pan, add the onions and garlic and saute
on a medium flame for 1 mintue.
Add the carrots and celery and saute on a medium
flame for 1 mintue.
Add the broccoli, 4cups of hot water and salt, mix well
and cook on a medium flame for 6 to 8 mintues, while
stirring occosionally.
Add the tomatoes and pepper, mix well and cook on a
medium flame for 1 mintue, while stirring occasionally.
Serve the broccoli and carrot soup immediately.

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 BEANS SOUP
Ingredients
8 cups water
1 cup beans
½ teaspoon salt
1 cup chopped carrots
1 cup chopped onion
½ stalk celery, chopped
1 teaspoon minced garlic
1 teaspoon mustard powder
2 corinder leaves
½ teaspoon white pepper, or to taste

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 Method
Place water and beans in a large pot; bring to a boil over
high heat. Stir in salt and remove the pot from heat;
cover, and let stand for 1 hour.
Add carrots, onion, celery, garlic, mustard, and bay
leaves to the pot with beans; stir well. reduce heat to low
and simmer for 1 hour.
Season with ground white pepper to taste.

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 OATS VEGETABLE SOUP
Ingredients
3 tbsp Oatmeal
15 green beans
1 carrot
1/4 cup green peas
1/4 sweet corn (optional)
1/2 cup milk
1/2 tsp pepper
Salt
1/4 tsp stevia leaf
Coriander (optional)

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 Method
Wash and cut carrots and green beans into small pieces
and cook them. The vegetables should be half cooked.
Ensure that the vegetables are not cooked fully and turn
too soft – soups with partially cooked vegetables taste
much better.
Heat 1/2 cup of water in a pan. Transfer the cooked
vegetables to the pan. Also add green peas, sweet corn
and allow them to cook for 5 minutes.

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Once you add the oats, the whole mixture turns a bit
thick. If needed add 1/4 cup of water to the mixture
and keep stirring so that the oats do not turn into
lumps but are cooked well.
Now add pepper, stevia and salt. Finally add milk.
Boil the mixture for a minute. Do not overheat/cook
this soup mixture for more than 2 minutes once you
add the milk. You can substitute milk with water.
Thin the soup to your preference.
Garnish with coriander leaves. Serve hot.

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 CAULIFLOWER SOUP
Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, chopped
1/4 cup chopped celery
2-1/2 cups water
1 vegetable cube
1 ml butter
3 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1/2 to 1 teaspoon hot pepper sauce, optional
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 Method
In a pan, combine the cauliflower, carrot, celery, water.
Bring to a boil. Reduce heat; cover and simmer for 12-15
minutes or until vegetables are soft (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt and
pepper until smooth. Gradually add milk. Bring to a boil
over medium heat; cook and stir for 2 minutes or until
thickened. Reduce heat. Stir in until melted, adding hot
pepper sauce if desired. Stir into the cauliflower mixture.

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 RAGI SOUP
Ingredients
1 cup mixed vegetables
2 tbsp ragi flour
1 tsp pepper powder
Salt as needed
1 ml ghee
1 corinder leaf optional
4 cloves garlic crushed
2 and ¼ cup of water
I used carrot,peas, cauliflower and beans

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 Method
In a pan add ghee and add the corinder leaf and crushed
garlic.
Saute this for a minute.
Now add the mixed veggies and saute for a minute.
Add 2 cups of water to this.
Add salt to this and mix well.
Let this boil for 7-9 minutes.
I prefer the veggies to be crunchy in this Ragi soup. If you
want very soft cook for 2 more minutes.

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Add 2 tbsp of ragi powder in a bowl and add ¼ cup of
water.
Mix well without any lumps.
Add this to the soup.
Add the pepper powder to this.
Let this boil for 3 minutes. Stir in between.
Switch off the flame. Discard the corinder leaf before
serving.
Ragi vegetable soup is ready.
Serve hot.

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 BANANA STEM SOUP
Ingredients
1 cup banana stem (finely chopped)
1/2 tbsp olive oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1 small onion (finely chopped)
1 small tomato
1 green chilli (optional)
3 cups water
salt to taste
fresh corinder leaves( for garnish) www.nutriiwelllindia.com
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 Method
Peel the outer layers of the banana stem, and chop the inner
part into small pieces. Soak the pieces in water with a little salt
to prevent browning.
In a pot, heat. Add mustard seeds, cumin seeds, and allow them
to splutter.
Add chopped onions and green chilli (if using), and saute until
the onions turn translucent.
Add chopped tomatoes and turmeric powder. Cook until the
tomatoes soften.
Add the chopped banana stem to the pot and saute for a min.
Add salt to taste and adjust the consistency of the soup by
adding more water if needed.
Garnish with fresh coriander leaves before serving.
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 GARLIC
VEGETABLE SOUP
Ingredients
2tsp finely chopped garlic
1 cup chopped and boiled mixed
vegetable
4-5 ml olive oil
1/4 cup finely chopped onions
salt and to taste
2 tsp oats
2tsp chopped corinder

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 Method
To make garlic vegetable soup, heat the oil in a deep
non-stick pan, and the garlic and onions and saute
on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, 2 cups of water, salt and
pepper, mix well and cook on a medium flame for 2
mintues, while stirring occasionally
Add the oats and corinder, mix well and cook on a
medium flame for another 1 minute.
Serve the soup hot.

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SPICED AND COCONUT
POTATO SOUP
Ingredients
2 onions
4 garlic cloves
2 inch ginger
2 red chillies
4-5 ml coconut oil
½ tsp salt
2 teaspoon ground turmeric
3 cups vegetable stock
24 grm baby potatoes For Garnish
8 baby sweetcorn fresh 1 lime
coconut milk400ml fresh cilantro
red chilli www.nutriiwelllindia.com
1 cup frozen peas
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 Method
Peel and finely chop the onion.
Peel and mince/grate the garlic and ginger.
Finely chop the red chilli .
Heat the oil in a large pan over a low heat.
Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4
minutes until everything has softened but not coloured.
Add the turmeric and vegetable stock and bring to a simmer.
Add the potatoes and simmer for 15 minutes.
Cut the baby sweetcorn into 3 pieces and add them into the soup.
Cook for a further 5 minutes.
Add in the coconut milk and the frozen peas. Bring back to a
simmer and cook for 5 minutes.
Serve garnished with fresh corinder, more chopped chilli and
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 CUCUMBER SALAD
Ingredients
2 cucumbers,
Salt
1/2 tbsp stevia
1/4 cup (60ml) apple cider
vinegar
1/4 onion

Method
Thinly slice cucumbers, toss with two teaspoons of salt,
then add to a colander set over the sink or bowl. Let sit
for 30 minutes.
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Rinse the cucumbers with cold water, then squeeze out
excess water. To make this easy, we add the cucumbers
to a clean dish towel, tie it up, and squeeze.
Mix together two teaspoons of vinegar, and mustard in
a large bowl. Taste, then add the additional tbsp of
stevia if needed.
Add the cucumbers and red onion, then toss. Enjoy
immediately, or refrigerate up to a day before serving.

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Classic Carrot Salad With
Apples, Raisins

Ingredients
3 to 4 cups carrots
1/2 to 1 cup raisins
1 large apple, chopped

Method
Combine the carrots, raisins, apple : Gently combine all
ingredients in a medium bowl.
Chill, then serve: www.nutriiwelllindia.com
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 QUINOA SALAD
Ingredients
For the Salad
1 cup dried quinoa
1 ½ cups cooked chickpeas
1/2 medium cucumber
1 medium bell pepper
1 cup chopped veggies like carrots or
broccoli stems, optional
1/2 cup (65g) nuts and seeds like walnuts
1/4 cup (35g) dried fruit
1/2 cup coarsely chopped fresh herbs
Coriander or mint
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For the Dressing
1/4 cup (60ml) olive oil
1/4 cup (60ml) apple cider vinegar
1/2 teaspoon plam jaggery
1/2 teaspoon salt, as per taste
1/4 teaspoon fresh ground black pepper
Juice from 2 to 3 lemon slices optional

Cook Quinoa
Method
Place quinoa in a fine food strainer and rinse thoroughly
under cool running water for 30 seconds to a minute. Or, add
quinoa to a bowl. Cover with cool water, gently stir the quinoa
around, then drain. Repeat this rinsing process once more.
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Gently shake the quinoa to remove any extra water after
rinsing.
Add the rinsed quinoa and 2 cups of water to a medium
saucepan.
Place the saucepan over medium-high heat and bring to a
boil. Reduce heat to low, so it’s at a gentle simmer, and cook
uncovered until the quinoa absorbs all the liquid, 10 to 15.
Remove the pan from heat, cover, and let it rest for 5
minutes. Then, uncover and gently separates the quinoa with
a fork. Allow the quinoa to cool slightly before using in your
salad.

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Make Quinoa Salad
In a small bowl, mix together olive oil, apple cider
vinegar, mustard, jaggery salt, and pepper until well
combined.
Mix the cooled quinoa, chickpeas, cucumber, bell
pepper, extra veggies, nuts, seeds, dried fruit, and
herbs in a large bowl.
Pour the dressing over the salad and toss until
everything is well coated. Taste the salad and add more
salt and pepper if needed. For more fresh flavor, use
some fresh lemon juice over the top.

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 BEETROOT SALAD
Ingredients
1cup beetroot grated
1/2 cup Moong dal
1/4 to 1/2 cup coconut
1 to 2 green chillies
1 to 2 tablespoons lemon juice
1/4 tbsp salt
2 tbsp coriander leaves
1 small carrot
1/2 cup radish
1/4 cup cucumber
2 tbsp onions
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 Method
Wash Moong dal thoroughly 3 to 4 times and soak for at
least 1 hours in enough water. Moong dal has to be soaked
well without any hard center. Check by eating a few lentils.
If they are hard then soak them for a little longer.
Rinse beetroot under running water and pat dry with a
tissue.
Peel it and cut to smaller pieces
Grated it using a grater or a food processor with medium
large holes. If you fine grate,beets will release lots of
moisture.

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Add it to a mixing bowl along with lentils. Ensure there
is no excess moisture in the lentils.
Add salt, coconut, lemon juice and coriander leaves.
Toss well and serve right away without resting. If the
salad sits on the counter, it will release juices. So add
salt and lemon juice only when you are ready to serve.
Serve beetroot salad as a side dish.

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 Carrots salad
Ingredients
2 tbsp fresh lemon juice
1/2 tbsp salt
1/2 tbsp stevia leaf
4 cups grated carrots
1 chopped pineapple
1 cup raisins
Method
In a small bowl add lemon juice , salt, and stevia and mix until
well combined
In a medium bowl add carrots, pineapple, raisins. Pour the
mixture over the carrots and toss until well combined. Wrap
salad with plastic wraper and refrigerate for at least 30
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 Corn Salad
Ingredients
1 cup fresh corn
1/2 cup tomatoes
1/4 cucumber, diced
1/4 cup red onion, thinly sliced
4-5 ml olive oil
1 teaspoon lime juice
Salt and pepper to tast

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 Method
In a large bowl, combine corn, tomatoes, cucumber
and red onion
Sprinkle olive oil and lime juice over the mixture
Season with salt and pepper.
Toss gently to combine
Serve immediately
Add some chopped fresh coriander for extra flavor
and colour.

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 Chick peas salad
Ingredients
3 cups (500g) cooked
chickpeas
1 medium cucumber,
6 small tomatoes
1/4 cup lemon juice
4-5 ml olive oil
1/2 teaspoon stevia leaf
Salt and fresh ground
black pepper

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 Method
Open, drain, and rinse the chickpeas, then transfer them to
a large bowl.
Cut the cucumbers lengthwise into quarters, then chop
them ino small chunks. Cut the tomatoes into small pieces
and add both to the bowl with the chickpeas.
Prepare the seasoning in a separate medium bowl. mix
together the lemon juice, olive oil, stevia. Season with salt
and pepper to your liking.
sprinkle the seasonig over the salad and toss to coat
evenly.

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 POTATO SALAD
Ingredients
4-5 boiled potaos
1 tablespoon apple cider vinegar
1/2 medium red onion
4-5 ml olive oil
2 hard-boiled eggs, optional
1/4 cup chopped coriender
salt and pepper to tast

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call 91-8081678000
 Method
Mix diced potatoes olive oil and apple cider vinegar in a bowl
Add boiled egges
Add salt and pepper
Add chopped coriender

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call 91-8081678000
 CABBAGE SALAD
Ingredients
2 Cups chopped cabbage
1 Cup chopped carrots
1/2 tsp cumin powder
1/4 tsp chili powder
1 1/2 tbsp lemon juice
Salt and pepper to tast
1 tsp stevia leaf
a big handful of corinder

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call 91-8081678000
In a large bowl, combine chopped cabbage and carrots
In a seperate bowl, mix together lemon juice, stevia, salt and
pepper
Pour the seasoning over the mixture and toss to coat
Add coriander , chopped onions (optional)
chill in the refrigerator for at least 30 minutes before
serving

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call 91-8081678000
 Tomato and onion salad
Ingredients
16 cherry tomatoes
½ small onion finely diced
3 tbsp fresh coriander
pinch salt
Method
Cut each of the tomatoes into 8 pieces and add to a bowl.
16 cherry tomatoes
Add in the finely diced onion, chopped coriander and a pinch of
salt.
sprinkle a little black pepper
Stir together and serve.
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 Sprouts salad
Ingredients
1 cup mixed sprouts (Moong,
chickpea,or your choice)
1small tomato (diced)
1 small cucumber (diced)
1 tbsp lemon juice
Salt to taste
Black pepper to taste
Fresh corinder (optional)

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call 91-8081678000
 Method
If using dried sprout, soak them overnight and
sprouts them for 1-2 days. You can also use pre-
sprouted mixes.
In a bowl, add the sprouts, diced tomato, and
cucumber.
Pour lemon juice and season with salt and black
pepper.
Mix everything well.
Garnish with fresh corinder and serve immediately

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call 91-8081678000
 CORN SALAD
Ingredients
2 cup boiled corn
1 small bell pepper (dice)
1/4 cup red onion
1/4 cup cucumber
1/4 cup coriander
4-5 ml olive oil
1 tbsp lemon juice
salt to taste
Blacke pepper to taste
1/2 tsp cumin powder (optional)
1/4 tsp chilli powder (optional)

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call 91-8081678000
 Method
Boil fresh corn or steam the corn.
In a large mixing bowl, combine the corn, diced bell
pepper, cucumber, and finely chopped onion.
Pour olive oil and lemon juice over the ingredients. Add
salt, black pepper, cumin powder, and chilli powder (if
using).
Mix everything gently to combine the flavors.
Add chopped coriander and toss once more.
Serve immediately or chill for about 15-20 min for the
flavours to meld.

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call 91-8081678000
 ONION SALAD
Ingredients
2 medium onions
1 small cucumber (optional)
1 tbsp lemon juice or Apple
cider vinegar
1 tbsp olive oil
salt to taste
black pepper to taste
1/2 tbsp jaggery (optional)
fresh coriander
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call 91-8081678000
 Method
Peel and thinly slice the onions. You can soak them in water for
10-15 min if you prefer a soft flavor
In a bowl, combine the sliced onions and cucumber (if using).
Pour the lemon juice or vinegar and olive oil. Add salt, pepper,
and jaggery (if using).
Mix well to coat the onions and cucumber evenly with the
seasoning.
Add freshly chopped coriander for flavor and freshness.
Serve immediately, or refrigerate for 10-15 min to allow the
flavours to meld

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call 91-8081678000
CABBAGE AND CARROT SALAD
Ingredients
2 cup cabbage
1 cup carrots
1/4 cup red onion
4-5 ml olive oil
1 tbsp lemon juice or apple cider
vinegar
Salt to taste
Black pepper to taste
1/2 tsp jaggery
1/4 tsp cumin powder
Fresh coriander www.nutriiwelllindia.com
call 91-8081678000
 Method
Chopped the cabbage and carrots. If using, finely slice
the red onion.
In a large mixing bowl, add the chopped cabbage,
carrots and red onion.
Pour the oilve oil, lemon juice (Or vinegar), and optional
jaggery.Sprinkle with salt, pepper,and cumin powder if
using.
Mix everything together gently to coat the veggies
evenly with the seasoning.
Garnish with chopped coriander for extra freshness.
Serve immediately or refrigerate for 15-30 min to allow
the floors to blend.
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call 91-8081678000
 BLACK CHICK PEA
SALAD
Ingredients
1 cup black chickpeas
1 small cucumber (diced)
1/4 red onion(finely chopped)
1/4 cup fresh corinder (chopped)
4-5 ml olive oil
1 tbsp lemon juice
1/2 tsp cumin powder
salt and black pepper to taste
1/4 tbsp chilly powder (optional)
1/4 tbsp chaat masala (optional)
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call 91-8081678000
 Method
If using dried black chickpeas, soak them overnight and
cook until soft.
In a large bowl, add the cooked black chickpeas, diced
cucumber, tomato, and finely chopped onion.
Add olive oil, lemon juice cumin powder, chilly powder,
chaat masala (optional), salt, and black pepper.
Mix everything together gently to combine the ingredients
well.
Add chopped fresh coriander on top and toss again.
Serve immediately or let it chill in the fridge for 10- 15 min
for the flavors to meld.

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call 91-8081678000
 RADISH AND
CUCUMBER SALAD
Ingredients
1 cup radishes (sliced thin)
1 cucumber (sliced thin)
4-5 ml olive oil
1 tbsp lemon juice or apple cider vinegar
salt to taste
black pepper to taste
1 tbsp fresh coriander leaves

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call 91-8081678000
 Method
Slice the radishes and cucumber thinly. If you prefer, you
can also peel the cucumber.
In a large bowl, add the sliced radishes and cucumber.
Sprinkle olive oil and lemon juice (or vinegar) over the
veggies. Add salt and pepper to taste.
Gently toss to combine everything well.
Sprinkle fresh coriander on top for added flavor.
Chill for a few minutes if desired, or serve immediately.

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 PINEAPPLE CUCUMBER SALAD
Ingredients
1 cup pineapple (fresh diced)
1 cucumber (peeled and sliced thin)
1/4 red onion (thinly sliced, optional)
1 tbsp fresh mint
1/2 tbsp jaggery
1 tbsp lemon juice
salt to taste
Black pepper to taste

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call 91-8081678000
Method
Dice the fresh pineapple, peel and slice the
cucumber, and thinly slice the red onion (if using).
In a mixing bowl, add the pineapple, cucumber, and
red onion.
Add the chopped mint, jaggery, lemon juice ,salt and
pepper. Toss gently to combine.
You can let the salad sit in the fridge for 10-15 min
to let the flavors meld.
Garnish with extra mint leaves and server chilled or
at room temperature.
 BANANA STEAM
SALAD
Ingredients
2 ripe bananas (peeled and cut into slices)
1/2 cup chopped cabbage
4-5 ml olive oil
1 tbsp lemon juice
salt to taste
black pepper (optional)

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call 91-8081678000
 Method
Place the banana slices in a steamer and steam
for about 2-3 min unit slightly soft.
Add the chopped cabbage to the steamer and
steam for another 2-3 minutes until just soft
Combine the steamed banana slices and cabbage
in a bowl.
Pour with olive oil and lemon juice. Add salt and
black pepper to taste.
Toss gently and serve warm or at room
temperature.

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call 91-8081678000