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.

Stuffed Paratha Series: Mixed Veg Paratha

Make paratha atta using wheat flour, salt, oil and water

 

Ingredients:

Carrot, Palak, Cabbage, french beans, capsicum, curry leaves, kothmari, onion, green chilli, olive oil,

Masalas used:

Salt to taste

Method:

 1.       Finely chop all mentioned ingredients.

 2.       Pour olive oil into a pan over a low flame.

 3.       Add onions first, allow to pink slightly

 4.       Add remaining ingredients and stir till palak is soft.

 5.       Add salt and mix, turn off flame.

 6.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 7.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better

        cooking.

 8.    Ensure both sides are well cooked before serving hot with curds & pickle