The Lip-Smacking Soup Series: Classic Tomato Soup

Ingredients:

3 large tomatoes
1 large onion
1 small carrot

Seasonings:

Salt, pepper (to taste)

Garnishing:

Fresh cream, croutons

Method:

 1.       Roughly chop all ingredients.

 2.       Throw all ingredients into a pressure cooker with some water for 3/4 whistles.

 3.    Remove from fire, puree with a hand blender to eliminate lumps.

 4.    Add seasonings to taste and bring to a boil.

 5.    Garnish with a teaspoon of cream.

note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.

        Vegetable Broth can be used instead of water any any stage of cooking.

The Lip-Smacking Soup Series: Celery and Onion Soup

Ingredients:

2 sticks Celery
1 onion
2/3 tsp ginger
1/2 tsp garlic
1 tbsp olive oil
 few leaves of basil and parsley (optionally, freeze-dried seasonings can be used)

Seasonings:

Salt, pepper (to taste)

Garnishing:

Fresh cream

Method:

 1.       Roughly chop all ingredients.

 2.       Throw all ingredients into a pressure cooker with some water for 3/4 whistles.

 3.    Remove from fire, puree with a hand blender to eliminate lumps.

 4.    Add seasonings to taste and bring to a boil.

 5.    Garnish with a teaspoon of cream.

note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.

        Vegetable Broth can be used instead of water any any stage of cooking.

The Lip-Smacking Soup Series : Celery with a Tom-twist!

Ingredients:

1 stick celery,
3 large tomatoes
1 medium onion

Seasonings:

Salt, pepper (to taste)

Garnishing:

Fresh cream

Method:

 1.       Roughly chop all ingredients.

 2.       Throw all ingredients into a pressure cooker with some water for 3/4 whistles.

 3.    Remove from fire, puree with a hand blender to eliminate lumps.

 4.    Add seasonings to taste and bring to a boil.

 5.    Garnish with a teaspoon of cream.

note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.

        Vegetable Broth can be used instead of water any any stage of cooking.

The Lip-Smacking Soup Series : The Green Nutty Delish!

Ingredients:

1 large broccoli,
2 sticks leek
A handful of mint leaves
2 tbsp coriander leaves
1/2 cup shelled peanuts

Seasonings:

Salt, Pepper (to taste)

Garnishing:

Powdered peanuts, a few mint leaves

Method:

 1.       Roughly chop all ingredients.

 2.    Powder the peanuts.

 3.       Throw all ingredients into a pressure cooker with some water for 3/4 whistles.

 4.    Remove from fire, puree with a hand blender to eliminate lumps.

 5.    Add seasonings to taste and bring to a boil.

 6.    Garnish with a sprinkling of powdered peanuts and a mint leaf or two!

note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.

        Vegetable Broth can be used instead of water any any stage of cooking.

Banana-Apple Pancake with coffee-coconut syrup

Pancake Ingredients:

5 over-ripe bananas (mashed)

1 large apple (grated)

1 pinch cinnamon

1½ tbspn crushed walnuts

1½ cup wheat flour

¾ cup brown Sugar (regular sugar works equally well)

1 cup milk

½ cup maida

1 pinch baking soda

3 tbspn butter

Syrup Ingredients:

1 cup Brown/Demerara Sugar

1/2 cup water

2 tbspn butter

a pinch of coffee powder

1 tbspn desiccated coconut powder

Pancake Method:

 1.       Mix ingredients and leave for 15 minutes. A few lumps are alright doesn’t need to be a

         smooth batter.

 2.       On a pre-heated tava/griddle, spread small dollops.

 3.       Flip when edges start drying out and the surface has bubbled.

 4.     Brown both sides well.

Syrup Method:

 1.       Melt all ingredients together in a pot/kadai until it reaches one string consistency.

Serve heaped, hot pancakes with syrup drizzled all over!