I'm posting new recipe after really long time. Last few months were very busy with my pregnancy, office work, house work etc. Now days and specially nights are very busy considering my 1 month old baby is hungry every 2hrs. But now that I'm on long leave, I get some free time as my mom is here to help me with baby and more imp. I don't have to think about office work even for a second. So I thought what is the best way to spend my free time at home, the answer came immediately....Cook new dishes. And as I anyway have this blog site,I thought why not share the recipes here.
So I decided with something healthy and easy to cook. I decided to do Tomato-Carrot soup. Some 8-10 years back in Loksatta's Sunday supplement there was column from Dr.Anuradha Sohani on healthy food. I had paper cuttings of all the recipes I liked then and which I thought should be tried out. I similarly have some articles from Mohsina Mukadam. I'm planning to take inspirations from these recipes and prepare them with my own twist during this long leave and will post the recipes here.
Now going back to the soup recipe you'll need following ingredients to serve 2 hearty bowls.
Ingredients:
3 medium size tomatoes, ripe and firm.Remove seeds and skin
1 medium size carrots
1 small onion
3-4 garlic cloves
Salt, Black pepper powder to taste
1tsp butter/oil
1tsp sugar (optional)
1-1.5 tsp dried basil leaves (optional)
4-5 cups of water/vegetable stock
Recipe:
1. Chop all the vegetables roughly. First fry garlic and onion in butter. You can do this step directly in a cooker.
2. Next add tomatoes and about a cup of water. Close the lid and cook the vegetables till they are completely mashed (about 3-4 whistles on high flame).
3.Let the mixture cool down a bit and then blend it smooth with the help of hand blender or mixer.You can strain mixture if you want very smooth soup.
4.In another pan boil the blended mixture with required amount of water. Add salt, pepper powder and dried basil leaves.Boil the mixture till it reaches required consistency.
5.Serve the soup with desired garnish.
With the soup, bread tastes delicious.I served garlic bread which is easy to make. Just cut the bread slices in desired shapes.Apply butter on one side and sprinkle some chopped garlic. In OTG keep for 3-5 min on bottom rack with both side heating and max temp. Crispy bread is ready to be served.
Do try the recipe this rainy season
So I decided with something healthy and easy to cook. I decided to do Tomato-Carrot soup. Some 8-10 years back in Loksatta's Sunday supplement there was column from Dr.Anuradha Sohani on healthy food. I had paper cuttings of all the recipes I liked then and which I thought should be tried out. I similarly have some articles from Mohsina Mukadam. I'm planning to take inspirations from these recipes and prepare them with my own twist during this long leave and will post the recipes here.
Now going back to the soup recipe you'll need following ingredients to serve 2 hearty bowls.
Ingredients:
3 medium size tomatoes, ripe and firm.Remove seeds and skin
1 medium size carrots
1 small onion
3-4 garlic cloves
Salt, Black pepper powder to taste
1tsp butter/oil
1tsp sugar (optional)
1-1.5 tsp dried basil leaves (optional)
4-5 cups of water/vegetable stock
Recipe:
1. Chop all the vegetables roughly. First fry garlic and onion in butter. You can do this step directly in a cooker.
2. Next add tomatoes and about a cup of water. Close the lid and cook the vegetables till they are completely mashed (about 3-4 whistles on high flame).
3.Let the mixture cool down a bit and then blend it smooth with the help of hand blender or mixer.You can strain mixture if you want very smooth soup.
4.In another pan boil the blended mixture with required amount of water. Add salt, pepper powder and dried basil leaves.Boil the mixture till it reaches required consistency.
5.Serve the soup with desired garnish.
With the soup, bread tastes delicious.I served garlic bread which is easy to make. Just cut the bread slices in desired shapes.Apply butter on one side and sprinkle some chopped garlic. In OTG keep for 3-5 min on bottom rack with both side heating and max temp. Crispy bread is ready to be served.
