Tomato soup

Ingredients
  • 6  medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
  • 1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots
  • 1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
  • 1/2” ginger peeled and sliced
  • 1 teaspoons of oil
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon sugar, adjust to taste
  • 1/8 teaspoon black pepper
Seasoning
  • 2 teaspoons oil
  • 1/2 teaspoon cumin seed (jeera)
  • Pinch of asafetida
  • 1 tablespoon cilantro finely chopped (hara dhania)
 Method
  1. Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
  2. Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
  3. Let the tomatoes cool, then pure in blender.
  4. Heat the oil in a saucepan. Add the cumin seed and asafeotida. As the cumin seeds crack, add cilantro and stir for a minute.
  5. Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
  6. When the soup boils, turn the heat to low and let it simmer three to four minutes.
Serve hot, I like to serve with few pieces of  crouton.

Comments

Post a Comment

Popular posts from this blog

MODAK

Image
 GANPATI FESTIVAL SPECIAL MODAK. IN JUST 30 MINS. INGRIDIENTS:  For The Dough 2 cups rice flour (chawal ka atta) For The Filling 1 1/4 cups grated jaggery (gur) 2 cups freshly grated coconut 1 tbsp poppy seeds (khus-khus) 1/2 tsp cardamom (elaichi) powder Other Ingredients 1 tsp ghee for kneading and greasing METHOD : For the dough Boil 1¾ cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough. Cover with a lid and keep aside for 10 minutes. For the filling Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filli...
Read more

ANJEER HALWA

Image
INGRIDIENTS: 1 1/4 cups dried figs (anjeer) 3 tbsp ghee 1/2 cup blanched , peeled and coarsely powdered almonds (badam) 4 tbsp sugar 5 tbsp milk powder 1/4 tsp cardamom (elaichi) powder For The Garnish 1 tbsp almond (badam)   METHOD: Boil enough water in a saucepan, add the figs, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally. Drain it using a strainer. Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep the fis purée aside. Heat the ghee in a deep non-stick kadhai, add the powdered almonds, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the puréed figs, milk powder, sugar and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Add the cardamom powder and ...
Read more

coconut Barfi

Image
Ingredients of Coconut Burfi 4 cups of coconut, desiccated 4 cups of sugar syrup 2 Tbsp khoya 1 Tbsp almonds, blanched and shredded 1 Tbsp pistachio, blanched and shredded 1 tsp ghee How to Make Coconut Burfi For the sugar syrup - Add sugar and water in the same proportions in a pan. Start heating the mixture and keep stirring continuously else the sugar will stick to the bottom and caramelize. When all the sugar dissolves and it becomes nice and thick, put off the flame. For the coconut burfi - In a thick bottomed kadai, mix the coconut and the sugar syrup. Roast it until it thickens up and acquires a halwa-like consistency. Add the pistachio and almonds. Brush on the ghee in a tray and spread the coconut batter on it. Smoothen out the edges of the batter and cut into burfi shapes when it cools down .
Read more