Ingredients:

• 8 Nos. Tomatoes (medium size)
• 3-1/2 cups Water
• 1/2 tbsp Butter
• 1/4 tsp Black pepper powder
• 1/4 tsp Red chilli powder
• 1/2 tsp Bay leaf and cumin powder
• 1/4 tsp Ginger-garlic paste
• 2 tbsp Cream for garnishing
• Salt to taste
• Bread Crumbs
• Coriander leaves

Tomato Soup

Method:

1. Put the tomatoes in a saucepan or, a pressure cooker and add water. When this starts to boil, reduce the heat and cook until tomatoes become tender. If you are boiling the tomatoes in a pressure cooker, then cook it until 2 whistles and then switch off the gas.
2. Put the boiled tomatoes in a blender and beat it to make a smooth tomato puree.
3. Seive it to remove the seeds and tomato skin and add some more water.
4. Heat butter in a pan.
5. Add black pepper powder, red chilli powder, bay leaf, cumin powder, ginger-garlic paste and salt.
6. Add the tomato puree to the above and bring it to boil.
7. Cook for about 5 minutes on medium heat.
8. Garnish with coriander leaves, butter and bread crumbs.
9. Serve hot.

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Technorati Tags: appetizers, how to make tomato soup, quick tomato soup, soup, tomato shorba, tomato soup recipe

Ingredients:-

• 250 gms – Wheat flour
• 250 gms – Ghee
• 250 gms – Sugar ground
• 3/4 tbsp Milk
• 1/2 tsp Cardamom Powder
• 1/4 cup dry Coconut finely chopped
• Cashew nuts as per requirment
• Almonds as per requirment
• Pistachios as per requirment

Pinnie laddoo

Method:-

1. Melt Ghee in a heavy pan.
2. Add wheat flour and cook on medium or, low flame.
3. Stir continuously till medium brown.
4. When the mixture starts to spread a smooth aroma and the flour is properly browned, take it off fire.
5. Spread in a large plate and cool it in shade above room temperature.
6. Sprinkle cardamom powder and sugar and mix it well.
7. Add all the dry fruits like coconut, cashew nuts, almonds, pistachios and mix well.
8. Sprinkle milk and mix again.
9. Form tight round shaped pinnies from the mixture, by taking it in your palm and pressing it tight till it attains the shape.
10. Serve the season’s special sweet dish.

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Ingredients:-

For Pakoda (about 10 pakodas) -
5-6 Tbps  Besan (chickpea flour)
1 tsp Red chilli powder
1/2 tsp Haldi Powder
Salt to taste
Water to mix
Oil to deep fry.

For Kadi (Serves 2) -
1.5 Tbsp  Besan (chickpea flour)
3/4th Cup  Plain Yogurt (slightly soury yogurt tastes the best)
1 finelly chopped onion
1 tsp Mustard seeds
1/4th tsp Fenugreek seeds
1/4 tsp Turmeric
1/2 tsp Red chilly powder
a pinch of Asafoetida
2 tsp Ginger (grated)
1 or, 2 Green chillies (slit lengthwise)
a few Curry leaves
1/2 tsp Kasturi methi
Coriander leaves
Salt to taste
1 Tbsp Cooking oil

Kadhi Pakoda

Method of preparation:-

Pakoda -

1. Mix all of the above very well in a bowl with water as required.
2. Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi.
3. Let the batter stand for about 20 minutes.
4. Now heat oil in a frying pan and deep fry the pakodas in this hot oil and keep aside.

Kadhi-

1. Whisk together yogurt and besan with a cup of water to get rid of lumps, if any.
2. Heat oil in a kadai, once it is warm, add mustard seeds.
3. When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves.
4. Saute for a few seconds and add chopped onion, green chillies and ginger.
5. Saute till the ginger and onion turns golden brown.
6. Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well.
7. If the curry is too thick than add more water as the kadi will thicken on cooking.
8. Let it simmer till it begins to boil and look yellow.
9. Make sure the kadi is close to done before adding the pakodas. Boiling too long after adding pakodas will cause them to break (specially if you managed to make them very soft). Also keep in mind that adding them too late will leave them dry.
10. Add pakodas and bring to a boil, simmer for a few more minutes.
11. Add kasturi methi and garnish with fresh coriander leaves.
12. Serve Hot with plane rice and roti.

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