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Tuesday, March 24, 2009

CARROT AND TOMATO SOUP

CARROT AND TOMATO SOUP
Ingredients:
Carrots: 4-5 (pilled and cut into 2-3 pieces)
Tomato: 1 (dicely Cubed)
Onion:1 (Small) (cut into 2-3 pieces)
Potati:1 (Small) (pilled and cut into small pieces)
Salt : As Per Taste
Sugar: 1 tsp
Black Pepper Powder:1/2 tsp
Method:
In a pressure Cooker add Carrot,Tomato,Onion,Potato and 3 cups of water and salt as per taste.
After 2-3 whistle lower the flame and cook t further for 5 min.Off the flame
Let the Pessure cooker cool by itself.
Drain the water in a bowl and keep aside the water and vegetables.Dont throw the water
Once the vegetables get to cool grind it into a smooth paste and add it to the stock.
Mix Well.Add salt,black pepper,sugar and mix well.
Cook it on a medium flame till sthe soup start boiling.
Lower the flame and cook it further for 3 minutes on a low flame.
Take out the soup in a sop bowl.Garnish it with Bread Crumbs.

GROUNDNUT JUMBLE DUMBLE

GROUNDNUT JUMBLE DUMBLE
Ingredients : Maida: 1 cup Sooji: 1/2 Cup Refined: Salt: a pinch For Filling: Groundnut: 1/2 Cup Amchoor: 1 tsp Red Chilies Powder: 1/2 tsp Chat Masala: 1/2 tsp Garam Masala: Asafoetida: a pinch Ajwin: 1/2 tsp Mustard Seeds: 1 tsp Coriander Leaves: 1 bunch Garlic: 1” Green Chilies: 3-4 For Garnishing Sev: 1/2 cup Curd (beaten): 1/2 cup Onion: Finally Chopped Green Chutney: 2tsp Potato: 2 finally chopped Sweet Chutney: 1 tsp Method: Soak Groundnut for 5-6 hours. Peel of the skin. Grind groundnut, green chilles, ginger, saunf and grind it coarsely using no water. In a frying pan, heat 1 tsp of oil. Add Mustard seeds. Once start crackling add asafoetida. Add the coarsely grounded groundnut and saute over medium heat Add amoohar powder, red chilies powder, garam masala, Corinder Leaves to it. Mix well. Add salt to taste and cook for some more time. Your filling is ready. For the dough take maida, sooji, 2 tsp of refined and salt in a bowl and mix it well. Add cold water and knead into smooth dough. Set aside for about 10 minutes. Divide the dough into round portions. Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center. Seal the edges together using a little water and roll it out into 4 to 5 inches round. Heat oil in a deep frying pan / kadhai on high. Deep fry the kachories on medium heat until golden brown. Your Kachories is ready. Now in a plate crush these kachories and mix well. Add red chilies powder, boiled potato, finely chopped onions, beaten curd with sugar, green chutney, sweet chutney, Sev. Serve it with tea or coffee.
Green chutney:1/2 cup chopped mint(pudina) leaves1 cup chopped coriander leaves6-8 green chilies1 table spoon lemon juiceSalt Method:Grind all together with minimum amount of water to a smooth paste.
Sweet chutney:2 table spoon jaggery1 tea spoon tamarind extract or 1 small lemon sized ball of normal tamarind6-7 dates soaked in warm water
Method:Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Grind together dates and tamarind. Add this mixture to boiling jaggery and allow cooking for 5 mins till the chutney becomes thick. I added a little salt to this chutney. Cool and strain the chutney. If it remains, it can be refrigerated for few days.