Tomato Soup

There is nothing that makes the kid hiding in you happy like a bowl of Tomato soup served with a grilled Cheese sandwich.

Olive Oil - 1 tbsp.

Butter - 1 tbsp.

Cumin seeds - 1 tsp

Onion - 1, sliced

Carrot - 2, diced

Bell Pepper - 1/2,sliced (optional)

Garlic - 2 cloves, minced

Tomato - 4, diced

Ginger - a small piece, grated

Mint - 5 leaves, (optional)

Cayenne powder / Red Pepper Flakes - 1 tsp

Salt & Pepper

Chicken Stock - 1 cup

Heavy cream

Heat Olive Oil and Butter in a stockpot over medium heat.

Temper Cumin Seeds.

Stir in Onion, Carrot, Bell Pepper, Garlic, Tomato, Ginger, Mint, Red Pepper Flakes, Salt and Pepper. Cook closed for 10 min.

Add the Chicken Stock and cook closed for another 10 min. Puree until smooth using a hand blender. Strain through a sieve.

Ladle the soup into serving bowls and garnish with Heavy Cream.

Serve warm with grilled Cheese Panini.

Khichdi

Rice - 2 cup

Whole Green Moong Dhal - 1 cup

Ghee + Oil - 3 tbsp.

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl add the Rice and Dhal; wash thoroughly and let soak for about 30 min.

Heat Ghee and Oil in a pressure cooker.

Temper Asafetida, Cumin seeds and Turmeric; sauté for 30 sec.

Add Onion and Green Chilli; cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Add the soaked Rice and Dhal and give a good stir until Oil coats all the Rice. Season with required Salt.

Add 5 cups Water and bring to boil. Add in handful of Cilantro and pressure cook for 1 whistle followed by 12 min in simmer.

Masala Chai

Cardamom - 3

Peppercorn - 4

Fennel seeds - 1/8 tsp

Cinnamon - a small pc

Clove - 2

Nutmeg - 1/4 tsp

Ginger - a small pc

Tea leaves - 2 tsp

Milk - 1 1/4 cup

Sugar - to taste

In a mortar add Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg and Ginger. Crush the ingredients using a pestle and keep aside.

Bring 1 1/4 cup Water to a rolling boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let it come to a rolling boil.

Stir in Sugar and reduce heat.

Let the Milk simmer for another 5 mins.

Remove from heat and strain the Tea into individual cups.