Carrot tomato soup

Today, we are having Carrot tomato soup (inorder to utilize some of the tonnes of vegetables that hubby bought yesterday 🙂 ). Let me share the recipe here

Ingredients

Medium sized tomatoes: 8

Carrots: 2 peeled and coarsely chopped

Potato: 1 medium sized peeled

Onion: 1 Medium sized

Ginger: 1 inch piece chopped coarsely

Garlic: 2 pods

Coriander leaves: A handful

Sugar: 2 tsp or according to taste

salt: according to taste

Black pepper powder: according to taste

Lemon juice: according to taste

Method

Add all the ingredients except the black pepper powder, sugar and lemon juice into the pressure cooker along with a cup of water and cook until 3-4 whistles. Let it cool down a bit. Open the pressure cooker and remove the skin of tomato. Put the contents of the cooker into a mixer and blend. Alternatively, you can use a hand mixer. Pass this mixture through a strainer. Add sufficient water according to your desired consistency and cook for around 5-7 minutes. In the end add the sugar and stir.  Your soup is ready 🙂

Garnish with black pepper powder, lemon juice and finely chopped coriander leaves. Serve hot.

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Just finished the soup. It was yummy and healthy.

Let me update it with a picture

DSC06349If you make this soup, do let me know how it turned out to be 🙂

Onion Tomato Chutney

A very simple chutney with very few ingredients, this is a regular at our home. It does wonders to that daily, routine, boring meal by adding that extra zing to it 🙂 This one is the husband’s speciality… he makes this 99% of the times   🙂 DSC00915
Ingredients: 
4 medium sized tomatoes,
2 medium sized onions,
2 green chillies (or according to your taste),
salt (you can use black rock salt for better taste)
Method:
Grind the tomatoes to fine paste in a mixer. Separately grind the onions coarsely along with the green chillies in the mixer. Mix with tomato paste. Add rock salt according to taste. The chutney is ready. It tastes best when fresh. Remember the onions must be coarsely ground for the right taste.

Makar Sankranti special – Tehri

Happy Makar Sankranti, Pongal, Lohri to all my readers. We are celebrating Makar Sankranti today. It is also called Khichdi and there is a tradition of eating Khichdi or Tehri today. My mom always makes Tehri on Makar sankranti along with other delicacies like Til ke laddu. I have tried to keep the tradition alive and try to make tehri on this day.

Here is the Tehri that I made today.

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Let me share the recipe with you

Ingredients

Basmati rice-1 cup (I used brown rice)

Mixed vegetables (I used shelled peas, cauliflower, carrots) – 1 cup

Soya nuggets – a handful

Onion (chopped) – 1

Water-3 cups

Turmeric powder-1/2 tsp

Chili powder-1 tsp (optional. I didn’t use)

Salt-1 tsp or according to taste

Cinnamon sticks – 2

cloves -4

green cardamom (whole) – 4

cumin seeds – 1/2 tsp

Ghee – 1 tbsp

Method

Soak the rice for 15 minutes. In a pressure cooker, heat ghee. Add the cumin seeds, cinnamon sticks, cardamom and cloves and heat till they give out a nice aroma, taking care not to burn them. Now add the chopped onions and fry till golden brown. When the onions are done, add the rice and fry for a couple of minutes. Now add the chopped vegetables, soya chunks, turmeric powder, chilli powder (if using), salt and water and cook until 3 whistles in the pressure cooker. Open when the pressure cooker has cooled down a bit. Serve hot with curd, raita or green chutney.

Note

You can also include bay leaf in the tempering.

You can also add 1 chopped tomato with the vegetables. I forgot 😦

You can garnish with fresh coriander before serving.

Healthy to eat and quick to make 🙂