RICH CREAMY TOMATO SOUP

Tomato soup is my all times favorite soup, ingredients are also easily available in each and every pantry. So anyone can make it anytime he/she desires. There are lot of versions of making tomato soup, I made it in a easiest way; yet it is too tasty and flavorful. So, here is the recipe of ever popular tomato soup with creamy touch.

INGREDIENTS:
3 Cups of Tomato Cubes (take red & ripened tomatoes)
1/2 Cup Tomato Puree
1 tbsp Corn Flour
3-4 Black Peppercorns
2 Pods of Garlic, Crushed (optional)
1 Bay Leaf
1/4 tsp Freshly Ground Black Pepper (according to taste)
2 tsps Sugar
2 tsps Fresh Cream (for garnishing)
2 tbsps Butter
Salt to taste

METHOD:

Heat a deep fry pan. Add tomato cubes, garlic, bay leaf, black peppercorns and 1&1/2 cups water in it. Cover and cook for 10-12 minutes on lower medium heat, till tomatoes turn mushy. 

Turn off the heat and let it cool down a little. Pour everything on a mixer jar. Grind it to make a smooth paste. Now strain the mixture and keep it aside.

Heat butter in a pan now. Add tomato paste in it. Dissolve 1 tbsp corn flour in 1 cup water and pour it on the pan. Add sugar, tomato puree, salt and ground black pepper in it. Let it boil for 4-5 minutes on low heat. Turn off the heat now. Tomato soup is ready to serve.

Divide it equally in two bowls, topped with 1 tsp fresh cream to each and serve immediately with bread sticks.

SERVES: 2

NOTES: Instead of using water, may use chicken or vegetable broth, that surely makes soup more healthier and tastier.

Sending to: Virtual Eid Potluck Party 2013

Sending to: Guru’s Cooking Giveaway Kids Special ’13

CHICKEN STEW - BENGALI STYLE

Here chicken and vegetables cooked over medium low heat, using very less oil and spices. Actually, this recipe foot-stepped into Bengali kitchen since British era. The Bengali style of chicken stew is only a local version, that is widely spread throughout Europe. I used vegetables, which were available in my pantry, may add additionally green beans, long beans, papaya and green peas also. It is favorite to kids too. For grown ups, add little more Indian green chillies for a spicy kick. Thinking of having less spicy food, after having spicy food for long time, for a change. The taste of this chicken stew cooked with vegetables just gives this curry a unique flavor.

INGREDIENTS:
24 OZ / 750 gm Chicken
1/2 Cup Plain Yogurt (sour curd)
1 Large Red Onion
2 Carrots
1 Green Bell Pepper
2 Potatoes
5-6 small Leeks
3 Bay Leaves
8-10 Peppercorns
3 Pods Cardamoms
2 Cloves
1" Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
5-6 Pods Garlic (minced)
1" Ginger (minced)
2-3 Green Chillies, cut in slits
1 1/2 tbsps Lemon Juice
2 tbsps Chopped Cilantro (coriander leaves)
2 tbsps Olive Oil
1 tbsp Butter
Salt to taste

METHOD:
Wash the chicken pieces nicely. Marinate chicken with yogurt. Keep aside for 30 minutes to 1 hour.

Cut onion in cubes, carrot in 2" long slices, potato and bell pepper in slices.

Heat olive oil and butter in a wok. Add bay leaves, peppercorns, cardamoms, cloves and cinnamon. Saute for 40-50 seconds, till a nice aroma comes out.

Add cumin seeds, saute for another few seconds followed by adding onion in it. Fry till onion gets translucent. Add minced ginger and garlic in it. Saute till onion turns golden.

At this point add potatoes, carrots, coriander powder and turmeric powder in it. Saute for 3-4 minutes on medium heat.

Now add chicken, green chillies and bell pepper in it. Fold nicely. Cover and cook for another 8-10 minutes. Stir occassionally.

Add 1&1/2 cup warm water, salt and leeks in it. Cover and cook for another 15 minutes, stir occasionally on medium heat.

Add cilantro and lemon juice in it. remove from heat.

Serve hot with bread toast, roti or simple with steamed rice. 

LAU DAL / BOTTLE GOURD WITH MOONG DAL

Bottle gourd when cooked in different kitchens bring out the variety in taste. Here I put bottle gourd in dal, it is a healthy and complete dish. This dal is easy and simple, still delightful. Whenever we feel lazy in these Summer days, always our taste-buds want something light and less spicy with a flavourful aroma, this dal retains with its individuality and cool us off.

INGREDIENTS:
3/4 cup yellow splits lentil (Moong dal)
1/2 lb Bottle Gourd (Lau/lauki)
2 Green chillies, cut in slits
1 whole Red Chilli
1 Bay leaf
1/2 tsp Cumin seeds
A pinch of Asafoetida
1/3 tsp Turmeric powder
1/2 tsp Ginger paste
1 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
Salt to taste
2 cups warm water

METHOD:
Roast yellow splits lentil in a skillet till golden brown. Wash it 2-3 times and keep it dry.

Wash and peel the bottle gourd. Cut into medium sized cubes. Set aside.

Put lentils and 2 cups of warm water in a pressure cooker. Bring to full pressure on medium heat. After 2 whistle, remove the pressure cooker from heat and allow to cool naturally. Open the lid of cooker, add bottle gourd cubes, turmeric powder, ginger paste, mustard oil, green chillies and salt in it.

Again close the lid and bring it to full pressure on  medium heat. Put off  heat after one whistle and immediately release steam from the cooker. Keep aside.

Heat clarified butter in a wok. Add cumin seeds, whole red chilli, bay leaf and asafoetida in it. Stir for few seconds. Now pour cooked lentil with bottle gourd and sugar. If required, add little more water. Cook till it starts to boil. Spinkle chopped cilantro on it and remove from heat.

Serve hot with rice or roti.

TIPS: Always wash the bottle gourd before peeling off the thick skin.
          You should be able to see the grains of lentils and bottle gourd pieces should be soft but not
          completely mushy.