Capsicum -Mushroom salad with sphagetti and bottle gourd soup

This was for our dinner tonight . Except pasta everything was less calories. For salad I used low fat dressings and for soup trust me no one wold believe its bottle gourd soup unless you tell them. You can actually make use of cream and cheese for soup. But I made it plain. Still it tastes Wooww!! There is very good relation between color and appetite . Whenever you make salads make sure there are lot of eye catchy colors in it. That way its more appealing to eat. Fills more than half of your stomach. Good for dieters  Here is the recipe for salad and soup . The pasta recipe you can find here

SALAD INGREDIENTS :-

Capsicums :- all colors.(Red , Yellow) one each

Mushrooms :- button mushrooms 10-12

Red Cabbage :- 1/2 cup

Garlic Crushed :- 4-5 pods

Olive oil :- less than 1/2 tablespoon

Salt :- as needed

Vinegar :- to sprinkle

Any seasoning :- I used leftover packets from dominos or you can use any salad seasoning

METHOD :-

1. Heat a pan add olive oil and crushed garlic and fry until garlic is brownish.
2. Add button mushrooms and saute them for 6-7 minutes.
3. Cut all the capsicums and red cabbage into shape you want .
4. Add sauteed mushrooms to capsicums .
5. Add vinegar  salt and salad dressing.

FOR SOUP :-

INGREDIENTS :-

Bottle gourd pieces :- a cup full

Tomato :- 1 chopped

Pepper :- freshly ground  a pinch

Salt :as required

Cheese/Cream :- optional

METHOD :-

1. Pressure cook bottle gourd and tomato together with pepper and salt.
2. Grind them into smooth paste.
3. You can add corn flour paste and boil it for few more minutes or add cream too.