Beetroot Paratha for a healthy and glowing skin!

Hey Everyone!

Beetroot Paratha

Let me start off by saying I am not a big fan of Beetroots and my memories of having beetroot consists of having beetroot and carrot juice which my dad would make himself adding bits and pieces of tomatoes or ginger or mint leaves whichever was left in the fridge. I have had this juice every single day for 5 years of my college life! Though initially I didn't really like the taste but since the health benefits clearly out rated the taste my tongue got used to it :) One of the main reasons dad started with this routine was due to my extremely low iron and hemoglobin level which triggered n number of problems like migraine attacks and low immune level to fight diseases etc. All thanks to my dad and his routine that my hemoglobin level came back to normal and still its the same way.

Besan Chilla (Eggless Vegetable Omlette) for a chilly night!

Hey Everyone!

I don't know about other cities but here in Pune the weather has been really cold especially in the night time. I haven't seen sun in days and feels like winter already :( I hope the sun comes out soon! Anyways in such dull and damp weather I really get lazy for cooking and often make something which is quick and easy and can be made under 15 mins flat!

Dudhi Na Muthiya A Gujarati Delicacy (Steamed Bottlegourd Dumplings)

Hey Everyone!

I know I have been away for a very long time and to be honest I had been planning to start posting again regularly for almost 6 months now but for some or the other reason it just kept on delaying. Still I won't make promises that I will post every single day but yes I will definitely try to post atleast once a week :)

Being a total gujju I absolutely love the simple ethnic dishes from gujarati cuisine. Lots of these dishes bring back happy memories of childhood days and hence are quite close to my heart. One such dish would be Dudhi Na Muthiya aka Steamed Bottlegourd Dumplings! Muthiya (Steamed Dumplings) are very famous in gujarati cuisine and are made with a lot of different vegetables, some common would be Bottlegourd and Fenugreek leaves! Muthiya's are usually eaten as a snack along with homemade chutney or even sprinkled with some fresh coriander and sev! 

 Today I'll be sharing with you all recipe for Bottlegourd dumplings which are steamed and hence quite healthy!...so lets get cracking :)

Ingredients:-

-> 250gm bottlegourd grated

-> 1.5 to 2 cups of whole wheat flour (atta)

-> 1/4 cup of chickpea flour (besan)

-> 1 tsp red chili powder

-> 1 tsp turmeric powder

-> 1 tsp coriander powder

-> 2 tbsp curd

-> 2 tbsp oil

-> Salt to taste

-> 2 tbsp sugar

-> 1/2 lime juice

For seasoning:-

-> 1 tbsp oil

-> 1 tsp mustard seeds

-> 1 tsp cumin seeds

-> 1 tsp sesame seeds

-> 1 generous pinch of asafoetida (hing)

-> 1 green chili finely chopped

-> 8 to 10 curry leaves

Procedure:-

• In a clean bowl mix together grated bottlegourd, curd, oil, salt, sugar, red chili powder, coriander powder, turmeric powder and lime juice. 
• Once the sugar as melted add in whole wheat flour and besan and make soft dough without adding any extra water since bottlegourd itself is has huge water content
• Oil your hands and take small balls of the dough, shape them into logs
• Steam the logs in a steamer for 20 to 30 mins, until they are cooked
• Turn off the gas and let the steamed bottlegourd logs cool down completely
• Once they are cooled cut them into small pieces as desired.
• Heat the oil in a pan for seasoning, once its hot add in green chilies, cumin seeds, asafoetida, mustard seeds, sesame seeds and curry leaves.
• Once the seeds start to crackle add in the muthiyas.
• Cook them for 5 to 7 mins until they turn light golden brown
• Muthiyas are ready to serve! Serve them hot with coriander chutney or sprinkle some fresh coriander and sev on top

I hope the recipe was helpful, if you make dudhi muthiyas do share how they turned out for you :)

Until next time take care and stay healthy!

Love,

Spicy Potato Fry / Spicy Aloo Fry

Dear All,

Its been a while since I last posted a recipe which was not a cake so today I thought lets share a very simple and satisfying dish. This is my version of Spicy Aloo Fry! Who doesn't love potatoes? I am yet to come across anyone who doesn't like potatoes :) Its one of those vegetable which gives that happy feeling in whichever form you have it say french fries, cutlets, sandwiches, stuffed etc.

Aloo fry is ample around my home, I make it at least once a week. Its one of those dishes which I can have all by itself also spicy, masaledar...and delicious! Slurp! Ok lets get started with the recipe shall we?

Spicy Potato Fry
Serves 2
Ingredients:-
5 - 6 big potatoes
2 big onions finely chopped
2 tbsp oil
1 tsp mustard seeds
1 tsp red chili powder
1 tsp turmeric powder
1 tsp jeera powder (cumin seeds powder)
1 pinch hing (asafoetida)
Salt to taste
1/2 tsp garam masala
1 tsp fresh lime juice
1/2 tsp chaat masala
2 to 3 tbsp fresh coriander leaves finely chopped

Procedure:-

• Wash and chop the potatoes in 1 inch cubes
• In a heavy bottom pan heat the oil, once its hot enough add in mustard seeds and let it splutter.
• Now add in hing, chopped onions, chopped potatoes, red chilli powder, turmeric powder, jeera powder and salt.
• Mix well, cover and cover the potatoes over slow heat for 10 to 15 mins.
• Make sure to check on them from time to time so that they do not burn. Little bit brown is fine as it gives that rustic look
• Once the potatoes are almost cooked add in garam masala , chaat masala and lime juice and again cook for another 2 mins.
• Finally add in chopped coriander leaves.
• Serve these spicy potatoes with roti or rice.
• I love to have these all by itself or with hot rice drizzled with ghee :)

Verdict:- Its one my most favorite dish of potato and whenever I have it gives me that feel good feeling :) Happy stomach happy me!

Do try the recipe and let me know how it turned out for you :)
Till next time take care and stay healthy!

Coconut Coriander Chutney

Dear All,

Today I am going to share with you all a quick and easy recipe which I have been making every since I entered kitchen! I love love South Indian food! Dosa, Idli, Vadai, Uttappam, Rasam, Sambhar, etc love all these! What's common between all these? Yes Coconut Chutney! Its my favorite and to go recipe for dosas and idlis and make it quite often!

Stuffed Chillies/Bharleli Mirch - Step by Step

Dear All,

I have always loved the dishes made using different kinds of stuffing like besan/coconut or peanuts! Peanut stuffing is very famous in maharashtrian homes. My favorite stuffing would be with besan! After my bharela kanda recipe I had been dying to make stuffed chilies. These chilies i believe are seasonal and you don't find them throughout the year in the market. I found these only during the winter time here in Pune. You can also use the Jalapeno Peppers in place of these.

Lets go ahead with step by step instructions on how to make this wonderful dish!

Recipe adapted from here

Ingredients:-
8 to 10 chillies or jalapeno chillies

1 cup besan

1 cup roughly chopped coriander

3 tbsp of oil

1 tsp mustard seeds

Salt to taste

1/2 tsp turmeric powder

juice of 1/2 lemon

1 pinch of asafoetida (hing)

1 tsp sugar (optional but recommended)

Procedure:-

1) Wash and clean your peppers properly.

2) To make the stuffing, take 1 cup of besan, add in turmeric, hing, sugar and salt to taste.

3) Now add in 2 tbsp of oil and chopped coriander. Mix well.

4) Using you hands mix all the ingredients well, DO NOT add any water moisture of oil should be enough for the mixture to come together.

5) Form oval shape balls similar to the size of your chillies.

6) Slit the chillies vertically, do not slit it completely.

7) Stuff the besan mixture into these chillies, be careful to not to tear up the chillies while stuffing.

8) Heat 1 tbsp of oil in a non stick pan, add in mustard seeds. Once these start to splutter carefully place in the chillies.

9) Cover and cook the chillies for 15 to 20 mins. Carefully roll the chillies in between to make sure it gets cooked evenly from all sides.

10) Serve as side dish with roti or rice with some curry. I love eating these all by themselves!

Hope you all enjoyed this recipe, please feel free to leave your comments and suggestion below.

Till next time..tc!

Love,

Methi Malai Mutter Revisited

Dear All,

I am back with another one of my favorite recipes ie Methi Malai Mutter! I have learnt this recipe from my mom who obviously is the best cook in the world (as per me all the moms are the best cook!!!) The recipe is absolutely simple and can be made within 20 mins..yes you heard it right...provided you have all the stuff handy :D

Pan Sauteed Asparagus

Hi All,

First of all I would like to thank all my wonderful readers and friends who reached out to me when I really needed the most. Honestly some of the emails I got really touched my heart and brought tears in my eyes. So a BIG THANK YOU to everyone, I really am lucky to have you all with me!

Cooking home cooked meals is not easy, especially when you are traveling to different countries and living out of a suitcase. At such times we need something which is easy and can be ready in minutes and of course it has to be extremely satisfying. Today's dish is simple and satisfying Pan Sauteed Asparagus, I learnt this dish from a colleague and I was pleasantly surprised on how easy it was to prepare and how delicious it tasted with all that butter, salt and pepper.

Pan Sauteed Asparagus
Ingredients:-
1 bunch of fresh asparagus (about 15-20)
1 tbsp of unsalted butter
Salt to taste
Freshly grounded black pepper to taste

Procedure:-

•  Chop off the ends of the asparagus and give it a good rinse in cold water.
• Heat a non stick pan, add in your butter, once melted throw in your asparagus.
• Season with some salt and pepper according to your taste. 
• Cover and cook for about 5-7 mins, until crispy and cooked.
• Serve hot as an appetizer of side dish.

Verdict:- I love these! Its so simple and is ready in mins, perfect when I am tired from long day work and really need something satisfying to dig in! If you love butter and asparagus you will definately love these. Try it for yourself today!

Macaroni In Creamy Mascarpone Cheese Sauce

Dear All,

Pasta is something which I love a lot but my sister R is absolutely crazy behind them. Frankly I have never seen a person so crazy behind pastas as much as her. Even if she hears the name pasta her eye balls pop out and her head automatically turns that direction. Infact the only reason she loves to attend weddings these days are because she will be able to eat different types of pastas..lord! Another thing she is too fond of is cheese! Yes cheese and butter are her favorites and I am always very jealous of her as she eats goodies loaded with butter and cheese without even putting on few hundred grams whereas I put on even if i smell it! The last part was just an exaggeration but its quite true, I am sure you all must have come across many individuals who dont really put on weight even if they eat very fattening. Isnt that unfair???

After successfully making mascarpone cheese at home, its become my all time favorite and i try to incorporate it in my desserts as well and I dont need to mention that the results are amazing, some yummy desserts and cakes coming up soon! Last weekend my sister was having a gals night out at home. Well she wanted me to make some pasta as just like R her friends too were nuts about it! I already had some mascarpone cheese at home so I decided to make white sauce using mascarpone cheese. The experiment turned out quite well and everyone loved it! R had pasta for lunch and for dinner the next day, still  wondering about her madness for pastas? I will never understand!

The recipe below will serve 6 to 8

Ingredients for Mascarpone Cheese Sauce:-

2 tbsp butter

1/2 cup all purpose flour (maida)

1 cup milk

1/2 cup mascarpone cheese (100 gms), recipe here

1/4 cup grated cheddar cheese (any variety will do)

Salt and Pepper to taste

Pasta:-

Macaroni pasta 2 cups
1 big green bell pepper, chopped
1 big white onion. chopped
1 tsp olive oil

Some grated cheese for garnishing

Procedure:-

• Prepare the pasta as instructed on the cover. Drain and keep aside.
• In a pan, heat olive oil and add in the bell peppers and onions, lightly saute them for 3 to 4 mins. Remove from pan and keep aside.
• In a heavy botton pan, preferrably non stick, melt the butter. Add in the flour and mix well, roast the flour for about 4 to 5 mins on low heat, make sure the flour does not get burnt.
• Slowly add in the milk and keep on stirring to avoid any lumps. Make sure the gas on slow heat. Cook for 2 to 3 mins.
• Now stir in the mascarpone cheese, salt and pepper and keep on stirring well.
• Cook for 2 to 3 mins, finally add in the cheddar cheese and cook for another 2 mins.
• Stir in the cooked pastas, bell peppers & onions and mix well, make sure you do it slowly as pasta tends to break easily and looks messy.
• Garnish with some grated cheese and basil leaves. 
• Serve hot!

Verdict? I too grabbed few spoonfuls each timing praying and promising myself that this one will be the last but I just couldnt stop and before I knew i had finished off an entire plate, yup the same one shown in the pics above! It was yummy and sinfully creamy! I am sure it will be a big hit with kids as well!

Easter and long weekend is coming up so here's wishing all my blog reader's a very Happy Easter and wonderful time with your families!

Stir Fried Red Amaranth Leaves with Caramelized Onions

Dear All,

I was introduced to Red Amaranth leaves recently and to my surprise I absolutely loved it! Though I have seen them in the market but never had tasted them before. I was always intrigued by the gorgeous pinkish purplish color of these leaves and they always looked very attractive to me, to an extent that I had requested my mom to get me a T of the same color ...lol :D Oh well the good old childhood days of innocence :) 

Amaranth leaves are also known as Chinese Spinach. These are highly nutritious in nature and loaded with vitamins like A, B1, B2 and C, calcium, iron and potassium. These leaves are low in fat and helps in prevention of various disorders like Respiratory disorders, Retarded growth etc. For more information on health benefits check here and to know the detailed nutrient facts check here.

Just like all the other leafy vegetable these reduce to 1/4 when cooked. One bunch serves one to two persons.

Stir Fried Red Amaranth Leaves With Caramelized Onions
Ingredients:- Serves 2
2 bunches of fresh red amaranth leaves, washed and chopped finely
1 tsp oil
1 - 2 dry red chillies
Salt to taste
a pinch of asafoetida
1 tbsp fresh coriander leaves chopped
1 portion caramelized onion (recipe below)

Procedure:-

• In a heavy bottom pan, heat oil, add in dry red chillies and a pinch of asafoetida (hing).
• Now stir in the chopped red amaranth leaves and mix well. Add in salt to taste and mix well.
• Within few minutes the leaves will shrunk just like Spinach, cover and cook over low flame for 5 to 8 mins. Dont forget to stir in between.
• Finally add freshly chopped coriander and caramelized onions and mix well.
• Cover and cook for another 2 mins.
• Serve hot with rotis or parathas.

For Caramelized Onions:-
1 big red onion , thinly sliced
1 tsp oil
2 tsp brown sugar

Procedure:- 

• In heavy bottom pan heat the oil, add in finely sliced onions and saute for 2 mins.
• Add in brown sugar and saute the onions over low flame for another 3 to 4 mins until they get lightly browned.
• Your caramelized onions are ready!

Verdict? This dish is simplicity at its best! Simple and easy to cook, gets ready in under 15 mins and jam packed with healthy nutrients! I have already prepared this dish 2 times in the last week and everyone just loves it! Make sure you wash the leaves properly under running water for atleast 10 mins. Enjoy this sweet and spicy stir fry veggie with ghee rice or with parathas, anyway you do I am sure you will ask for more!

Have a wonderful week ahead!

Kande Pohe - A Traditional Maharashtrian Delicacy

Dear All,

Finally the winter has come to an end with sun shining bright in the sky. The temperatures are getting roaring high here in Pune. Last weekend we went for shopping to the very famous Laxmi Road, we left in the afternoon and by the time we came back, we were tired as hell. After a tiring day of shopping, getting up on sunday morning was painful. Usually on weekend i prefer to have a heavy brunch. Poha is one of my all time favorite breakfast. Its very popular dish in Maharashtra and very close to its cousin Batata Poha which is very famous in Gujarat. Both the dish are very similar in nature with few differences in the ingredients used. Its perfect breakfast for lazy weekends when you want to cook something quick. I usually have Poha on weekends for brunch with a slice of brown bread and filter coffee. You can also serve Poha with coconut chutney, the combination is extremely tasty!

Ingredients:-
1 1/2 cup of Poha (beaten rice flakes)
1 medium onion finely chopped
2 tbsp grated coconut (optional)
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp fresh lime juice

For tempering:-
2 tsp oil
a pinch of asafoetida
1 tsp mustard seeds
few curry leaves
2 small green chillies finely chopped
2 tbsp peanuts
Chopped coriander leaves for garnishing

Procedure:-

• In a wide strainer run the poha through running water, squeeze out the extra water and keep aside for 5 to 8 mins. Make sure you dont add lots of water or else poha will become mushy. Poha should be soft when touched but should not be soggy or mushy.
• Sprinkle salt and turmeric powder. Mix gently to incorporate turmeric powder and salt well.
• In a wide saucepan heat 2 tsp oil, add in mustard seeds, asafoetida, curry leaves, green chillies and peanuts. Saute for 2 mins, until peanuts become crispy.
• Add in finely chopped onions and cook them for 3 to 4 mins, until the raw smell disappears.
• Add in the poha, sugar and mix well. Adjust the salt.
• Just before serving, drizzle some lime juice on poha and garnish with coriander leaves and grated coconut. Serve hot.
• You can also add some sev on top before serving, gives a nice crunch.

Methi Na Thepla - Indian flatbread made with fenugreek leaves

Dear Foodies,

I have received so many requests and emails to share some of the famous Gujarati recipes, so i thought lets start with one of my very favorite gujarati dish Methi Na Thepla translated as Indian flatbreads made with fenugreek leaves. The moment we hear the word Gujarati some of the dishes automatically are associated with it like Theplas, Dhoklas, Khakra, Oondhiyu to name a few. Being gujarati myself I have born and brought up in a household where theplas and dhoklas are made almost every week. I cant even imagine my life without them! 

These are life savior when it comes to travelling and shelf life. I dont remember a single vacation or a trip when we didnt prepare these. When had with batata nu shaak (Potato curry) its unbeatable combo! Even when I left for swiss, my mom had prepared 200 theplas , not that I eat a lot but lot of my colleagues had requested to get these for them from india. If prepared properly and refrigerated these go on for almost a month. Due to higher shelf life people going abroad always take theplas with them to survive for the initial few weeks. I make methi na theplas every week, they are very healthy, delicious and you can have them with absolutely anything curd, pickle, potato curry or jam!

Recipe Source: My Mom
Yields 10 - 12 theplas depending upon the size
Ingredients:
1 cup fresh fenugreek leaves finely chopped
1 1/2 cups of whole wheat flour (atta)
2 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
lemon sized ball of jaggery
Salt to taste
Water as required

Procedure:-

• In a clean bowl, mix together fenugreek leaves, salt, jaggery, coriander powder, red chili powder, cumin powder and turmeric powder. All in 2 tbsp of oil and mix well using your hands for 5 to 8 mins until jaggery has disolved. The mixture should be oily. Cover and leave for 15 mins.
• After 15 mins, add the whole wheat flour in this mixture and knead into a soft dough using water as required. The dough should have consistency similar to roti dough.
• Make lemon sized balls and using a rolling pin roll them into circles.
• Cook theplas on non stick pan using little oil on both the sides. Make sure the heat is medium, if you cook them on slow heat the theplas will become very crispy and hard, if you cook on high heat they will get browned too soon without being cooked.
• Serve them hot with curd, pickle or potato curry. 

Let me share a very funny incident with you all. Back in school days we along with my cousins family visited Rajasthan. We visited many cities along with Jaipur, Ajmer, Jaisalmer, Jodhpur and Udaipur. One day we were visiting a fort in Jaisalmer and below is the conversation I had

Uncle: Chalo chalo bacha log, lets get down and move towards the fort.
Me: Grrr..(We had skipped morning breakfast and it was decided to have it at the fort itself)..let me finish my thepla, i'll join u all later.
Uncle: Ok you can take it with you but I will not leave u in the car alone.
Me: Oh...pls ..I'll be fine
Uncle: NO!!!
Me: Ok fine..lets go
(Leading the way by my uncle we started walking towards the fort, I was busy enjoying my theplas which was rolled up with some lemon pickle...mmm just thinking of it got my mouth watering!! Behind my parents and aunt were following, suddenly uncle shouted)
Uncle: Be careful here, its marble flooring and someone has spilled water on it.
Me: I shouted back to my parents and aunt, be careful everyone the water is wet !!!!

Frankly even after i blurted out I still couldnt get it, my uncle came by my side and said casually "water is always wet dear". Hearing this everyone started laughing and I felt like why doesnt the earth open up and take me within :(( Till this date he teases me and I still cant forget that horrid incident!! But all in all it was one of the most memorable trip I have had, what a beautiful place rajasthan is, havent visited? What are you waiting for, plan your next trip there!!

This dish is off to Flavors Of Gujarat event by Nayna

Dudhi Chana Nu Shaak - A Gujarati Speciality (Bottlegourd and Bengal gram curry)

Dear All,

I know I have been away for quite some time, but now I am back!! Taking a break was never my decision, neither was i lazy but right now there is just too much on my plate to handle. December being the month of marriages for the next three weekends i'll be busy attending marriages and other wedding functions. I love all the "rasams and rivaaz" that take place during the wedding, all the colorful decorations, the mehendi rasam and how can we forget dandiya :-) Family functions are also the occassions where all the singles in the family are targetted especially if you have crossed the average age of getting married which is again defined by the society :-((( It just doesnt stop here, even after you get married they'll be behind you to start a family..ah well I can dedicate a whole post on this!!  December is also the month of my birthday, when is it? any special plans? you'll come to know :-)

Lets get back to today's recipe, Dudhi Chana Nu Shaak is very common in every gujarati household. During my school days mom used to prepare this along with Kadhi every wednesday. Dont know what was with wednesday but i remember enjoying it to the very last bite. There is a saying in gujarati "Dudhi khaaiye toh Budhi aave" which literally means "If you eat Bottlegourd than you'll get good brains". The best part is that it doesnt take much time to prepare, you can put everything in the cooker and it will be ready in less than 10 mins, dont believe me? scroll down and try out for yourself :-)

Dudhi Chana Nu Shaak
(Bottlegourd and Bengal gram curry)
Ingredients: Serves 2 to 3
500 gms dudhi, peeled and diced
1/2 cup Chana dal, washed
2 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
a generous pinch of Asafoetida (Hing)
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar
Salt to taste
1 cup of water

Procedure:-

• Heat the oil in cooker, add in  mustard seeds, cumin seeds, asafoetida and turmeric powder.
• As soon as the seeds start to splutter add in cubed bottlegourd pieces and the rest of the masalas (salt, sugar, red chilli, cumin and coriander powder)
• Saute for around a min.
• Now add in the chana dal and water (IMP - Bottlegourd leaves lots of water so be careful while adding water.)
• Mix well and pressure cook it for 5 to 6 whistles.
• Serve hot with rotis or chapatis.

Can any curry be more simpler? Do try out and let me know your experience. Wishing you all a very happy and pleasant weekend, enjoy, relax and have fun :-) Till next time tia!!

Mediterranean Tomato Soup and Failed Macarons !!!

Dear All,

How are you all doing? Hope you had a wonderful weekend. Cant believe its already mid september now, in another week i'll again have to start packing but this time for going back home..oh I am so gonna miss this place :(((

Macarons have haunted me from the moment i saw them at Helene's blog , these colorful little treats look very attractive and beautiful. When I saw these at Deeba's blog, I was truly inspired to make them but at the same time very scared too. If you look at the ingredients, they are few almond powder, egg whites and sugar..how can one go wrong with such simple ingredients...believe me you have to try these in your kitchen to believe it!!

Passionate bakers like Deeba, Meeta, Aparna, Jamie, Barbara, Ria and many more have come together and formed the Mac Gang, this fabulous event is driven  by the very talented Jamie, so there was no looking back! Me being so passionate about baking...i cudnt stop but join them and try my first macarons! Unfortunately my attempts to these gorgeous french treats were a complete disaster with cracked tops and most importantly no FEETS!!!!.....though these were quite tasty but they turned into more like chocolate meringue cookies and we did enjoyed them a lot.

I was quite a bit depressed with my failed macaron attempts and even more obsessed to get them right !  Nithya, my dearest blogger buddy encouraged me and cheered me up...thanks dearie for your faith in me and now I am determined to get my FEETS!! 

After such a debacle I was quite exhausted and not in any mood to cook up a meal, and wanted something quick and fulfilling..apparently i had skipped my meal and didnt realise until my empty stomach started to growl....grr.....
I had bookmarked this recipe few weeks back and thought it would be perfect and fulfilling dinner. The original recipe can be found here.

This recipe is off to No Croutons Required, this month hosted by Lisa , the current theme for this month is Mediterranean Soups and Salads.

This is also off to Soups & Juices event hosted by Sireesha.

My version of Mediterranean Tomato Soup:-
Serves 4
Ingredients:
2 can of tomato puree about 800gms
1 zucchini, finely cubed
1 bell pepper, finely chopped
1 medium onion, finely sliced
2 tsp olive oil
1 tsp paprika
2 tsp sugar
Salt to taste
1 tsp black pepper
1 tsp dry oregano
1 tsp dry basil
fresh cream to garnish

Procedure:

• In a deep vessel, heat olive oil, add in sliced onions and saute them for about 3 to 4 mins until soft.
• Add in zucchini and bell peppers and cook for another 5 mins.
• Now add in tomato puree, salt, sugar, paprika, black pepper, oregano and basil.
• Add in little water if required.
• Simmer the soup for 7 to 8 mins on slow-medium heat.
• Add a dollop of fresh cream on top before serving.