Ingredients:-

• 1 can (450 grams) cream-style corn
• 2 level tablespoones cornflour
• 1 teacup finely chopped mixed vegetables
• (cauliflower, carrots, cabbage, onions, french beans)
• ½ teaspoon Ajinomoto powder
• 3 tablespoons butter
• 2 tablespoons cheese
• To be ground into a paste
• 25 mm. (1″) piece ginger
• 4 cloves garlic
• 4 green chillies

For serving:
chillies in vinegar and chilli sauce grated cheese

Methods:-

1. Mix the cornflour with 6 teacups of water.Add the paste, corn and Ajinomoto powder andcook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
3.Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Photograph courtesyby haraldwalker

• 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.