Carrot tomato soup

Hot soups and winter go together!! We don’t need any occasion for soup, though if you are suffering with bad cold, drink any hot soup and take a long afternoon nap – you will feel much better.

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During winter season when kids are back from school you can serve them hot soup accompanied by any bread, toast or sandwich. Apoorva loves to have her favorite cheese sandwich with soup and now as bright red sweet carrots are available in Bangalore, I decided to prepare carrot tomato soup flavoured with dry and fresh mint leaves!

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Ingredients :

200 gm carrots
300 gm tomatoes
1 cup water for boiling
1/2 tsp black pepper powder
Salt 1+1/4tsp
Dry mint powder
Fresh mint leaves
2 cups water

Process :

Chop carrots and tomatoes and boil them with 1 cup of water till carrots become soft.

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After boiling, let them cool down and later grind in mixer.

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Sieve the pulp in a strainer, add 2 cups of water and boil this for 10-15 minutes on sim heat. Add salt.

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Once soup is done, transfer it in a serving bowl and add dry mint powder and black pepper powder.

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The  color of soup will slightly change by adding black pepper and dry mint powder. While serving in soup bowls you can add some more dry mint powder and cream.

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tamatar ki chutney

Tamatar ki chutney

I like tamatar ki chutney along with poori and paratha a lot in brunch. I like the word “brunch” a lot. It suits occasionally lazy people like me ūüėČ. It allows us to cook just two meals rather than three in a day.

Generally while having poori for brunch I prefer to have curd along with  sukhe aaloo ki sabzi Sukhe aaloo ki sabzi (boiled potatoes with Indian spices). But last weekend I thought of trying salty, sweet, tangy and spicy tamatar ki chutney. My mother used to prepare it as a side dish for stuffed parathas and was my favourite!

tamatar ki chutney

A small tip:

To prepare this chutney, always buy sour tomatoes, instead of sweet ones.

Ingredients :

Tomatoes, green chilies, dry mint powder or fresh mint leaves, salt, sugar, red chili powder, oil, turmeric powder, rai, cumin seeds and asafoetida. You can go with your choice of flavours like parsley, basil, rosemary, garlic, ginger etc…

Process:

Wash tomatoes, green chilies and fresh mint leaves.

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Cut tomatoes into big pieces and chop green chilies.

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In a pan heat 2 tbsp oil (I used mustard oil) and crackle rai, cumin seeds and asafoetida.

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Add tomatoes and green chilies in the oil along with salt, red chilli powder and turmeric powder.

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Cover it and let it cook on medium to sim flame for 15-20 minutes. Tomatoes are very tender so they don’t take long time to get cooked.

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In between turn them upside down but don’t let tomatoes become completely mashed up.

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Once tomatoes are cooked¬† add sugar (according to your taste) and sprinkle dry mint powder for flavor. If you don’t have dry mint powder, chop finely fresh mint leaves and add.

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Tamatar ki chutney tyaar hai!!!

Garnish with green mint leaves.

tamatar ki chutney

tamatar ki chutney

tamatar ki chutney

There is one more Chutney recipe in the blog . If you are interested can take a look…Coriander Chutney (dhaniye ki chutney)