OLD POST – NEW PHOTOS 🙂
Hello Wonderful readers!
So you know how i have been going on and on about how cold its been and how we haven’t been able to step outside cause of the continuous rains. Its actually been more than a week since the rains started and it just doesn’t seem to stop. I was hoping it would rain continuously on the days after Diwali but that did not happen. Those two hours of no rain was filled with the horrendous sound of fire crackers bursting right up the road. It really doesn’t make sense to me. Yes when I was a little girl I loved to burst crackers with friends on Diwali but once I was in high school we never burst them. And it wasn’t like my parents hated it but I understood how bad the side effects are. A close friend of our family lost her husband during Diwali cause of the harmful gases that are emitted during that time. Asthma patients have it really bad during that entire week and so does poor little “pepper” (my lhasa apso) who also has a tough time with all the noise and smoke during Diwali time. That being said I do love lighting lamps around the house and filling our dinning tables with all sorts of sweets. My father LOVES bengali sweets and we make it a point to make as many as we can and buy more 🙂
Well its the week after Diwali, the days are short, cloudy, cold and chilly! The nights are ice cold. My son looks like an apple in the winter cold and he sleeps a lot. Thats why I have the time to make and post photos off late 😛
So we have been making and ordering lots and lots of soup and I decided why not share my simple roasted tomato soup. Its really simple and you do not really need to be there when it all happens. We have it with toasted bread but if I could I would love to have it with a grilled cheese sandwich. But each to their own. This one is my simple recipe.
- Tomatos – 6 – 7 ( ripe and red) all and any kind – red, black, cherry etc
- Garlic – 10 – 12 ( use 2 entire pods cut in the middles for bolder flavor)
- Rose Mary – 1/2 tsp
- Thyme – 1/2 tsp
- Chilli Flakes – 1/2 tsp
- Pepper – 1 tsp
- Salt – according to taste
- Vegetable Stock – 2 cups ( more if required)
- Olive oil – to drizzle over the tomatoes before roasting
- Basil and cream for garnish
- Preheat the oven to 180 C and line a baking tray with foil
- Now cut into 6 equal halves and cut the garlic into 2 halves
- Then add all dry spices – rose mary, thyme, oregano, chilli flakes and a little salt ( you add more later so just add a little at this stage)
- Now mix well to distribute the spice evenly with the tomato and garlic
- Spread the tomato and garlic over the foil evenly and make sure there is space between them to roast evenly
- Pop the tray into the oven and roast for 25 – 30 min ( the skin will begin to shrink and sizzle)
- Once the tomatoes and garlic are ready in a pan add 1 tsp of oil and add the roasted tomato mix
- Pour the vegetable stock. Close and cook for another 15 – 20 mins
- Add pepper and salt and season to your desired taste
- Finally transfer the mixture into a mixture and blend to required consistency
- If you do not like thick soups then bend for little longer that 10 mins and then push the soup through a soup strainer
- Serve hot with bread or grilled cheese sandwiches
Hello my wonderful readers!!
Its December already!! Can you believe how fast this year has gone by!! I mean the amount of things that have happened and the pace at which things have changed is just incredible! Do not get me wrong. Every moment in it be it sadness or happiness has been an adventure and I do not intend on changing it one bit. But I fear that time moves too quickly when you have a little 2 year and you are hitting 30.
Before getting into the recipe, there was a little thought I wanted to share with you. Last month I turned 30. And oh boy that was a sucky day. I hate birthdays. I do not see the point in celebrating the fact that your skin is getting wrinkled, you hair is losing its lushness, you bones are getting brittle and your patience is running at a low. But that is when my husband sat me down and asked me – what where the highlights of the year and some how I had more reasons to be happy than sad. That is when I realized that your birthday is just a celebration of the number of memories that you have made for so many years and the opportunity to make new ones as time progresses. The number does not really matter for what really matter is how many times you closed your eyes to sleep wearing a smile on your face, or how many times you laughed like no one was watching. How far did you push your self to do the right thing and actually make a difference in someones life. More importantly a birthday is day you treat your self for the champion that you are for all the fears you overcame and all little things you did for your self to make you stronger today. Ok now I am done about that!!!
This recipe is as easy as it gets and oh my god it is so full of flavour. If you are looking for a mild, creamy, aromatic soup then this is it! It reminds you of summer days spent on beaches after a massage at a spa. Soft and delicate, this soup is the perfect winter soup for when the heart yearns for summer time.
- Chicken – 1 kg ( breast pieces cut into bite size chunks)
- Coconut Milk – 2 cans
- Pepper Corns – 1 tbsp
- Lemon Grass – 10 cms stick
- Lime Leaves – 5
- Shallots – 8
- Cherry Tomatoes – 8
- Galangal – 2 tbsp ( chopped fine)
- Fish Sauce – 4 tbsp
- Coconut sugar – 3 tbsp
- Chicken stock – 1 cup
- Button Mushroom – 250 gms
- Lime Juice – juice from 3 limes
- Green Chillies – 5 ( chopped fine)
- Salt to taste
- In a large pot, add the coconut milk, pepper corns, shallots and galangal
- Bruise the lemon grass with the back of a knife and add to the pot and bring to a boil. Then add the chicken stock
- Add the fish sauce, chicken and coconut sugar. Stir occasionally
- Once the chicken has cooked add the mushrooms, green chilies, lime juice and lime leaves
- Add salt to taste
- Bring back to a boil and add the cherry tomatoes. Cook only for another 1 min
- Serve right away with fresh lime leaves
Hello Wonderful Readers!!
Wonder if you have realized, but its getting really cold, really fast in Bangalore! I have been a Bangalorean for so long as I can remember and I can positively confirm that this is not how the weather pattern has been if we go back 10 years or so. The cold breeze now reminds me of the time I spent in a farm in Ooty; the only difference being the purity of the air.
Anyways, I am a firm believer of the adage that the best way to beat the cold is by making nice warm bowls of soup or curries. Don’t you think so? So here is my recipe for a simple creamy mushroom soup. Don’t forget to serve it piping HOT.
- Button Mushrooms – 600gms (halved)
- Olive Oil – 1 tsp
- Leeks – 2 ( chopped)
- Red Onions – 1 ( medium chopped)
- Bay Leaf – 2
- Dry Parsley – 1 tsp
- Ginger + Garlic Paste – 1 tsp
- Water – 2 cups
- Cheese – optional ( for garnish)
- Salt – to taste
- In a heavy bottom deep cooking pot, add olive oil and once the oil is hot; add bay leaves. Then add onions + leeks + ginger garlic paste
- Fry till the onions are translucent.
- Then add the chopped mushrooms
- Finally add dry parsley + water + salt ( 1 tsp)
- Cover the pot and let it come to a boil. Then reduce the heat and cook for 20 – 25 mins till the mushrooms are nice and dark grey. The mushrooms should be easily mashable with the back of your spoon
- Once they have cooked well, using a stick blender, blend the mushrooms to a nice thick paste
- Serve hot with freshly grated cheese and bread
Hello Wonderful Readers!
Its pumpkin season and I have a great recipe for a yummy, sweet and savoury pumpkin soup. Head over to The Urban Spice to find out more 🙂
The other day, my husband rushed back from office, mid day and I realized he had a fever. I was on panic mode as there was nothing in the fridge and I knew a bowl of soup would make him feel better. The only thing in the fridge was the carrots I keep for my sons carrot puree and luckily there was a pack of chicken sausages. I made the soup in half an hour and he felt much better the minute he took the first sip. Thankfully his fever did not last more that a two days.
((Note to self) – Always keep enough vegetables in the fridge to make a soup)
Ingredients ( for one bowl)
1) Carrots – 4 medium size
2) Onion – 1 ( finely chopped)
3) Garlic – 1 tsp of garlic chopped
4) Chilly powder or Paprika – 1 tsp
5) Sausages – 5 medium size
6) Bell Pepper – Half of one ( chopped into little squares)
7) Salt – half a tsp
8) Olive oil – 2 tbsp
9) Pepper powder – (optional) 1/2 tsp
10) Water – 1 cup
Preheat the oven to 180.
Prep your carrots by washing, drying, arranging them on the baking tray and drizzling it with a little olive oil. Once the oven is ready let the carrots roast for 15 – 20 mins. Once they are almost golden pull them out.
While the carrots get ready, heat the water in a sauce pan, Once the water starts to boil, add the sausages and let them cook well. Once done take out the sausages and reserve the water separately.
Once the carrots have cooled, in the same pan heat the olive oil and add the onions and garlic. Fry till the raw smell of the onion is gone. Now transfer the carrots, onion garlic mixture into a blender. Add the chilly powder and salt. Blend till the mixture is nice and smooth. Now transfer the carrot mixture to the sauce pan and add the sausage water. Let it simmer for a while. Mean while you can chop up the sausages to small circles and add to the boiling mixture.
Bring the soup to a boil and its ready!!
Garnish it with bell pepper and coriander leaves.