A super bowl of goodness

Smoked Tomato and Bell Pepper 
Ingredients:
30 gm butter 
250 gm tomato 
75 gm red capsicum 
5 gm black pepper powder 
l5 gm basil 
5 gm sugar 
5 gm table salt 

Method:
In an oven, bake the tomato and capsicum until soft and a little blackened on the outside. l Once this result is achieved, let it cool and make a puree.  cool, and make a puree.
Add the basil, sugar, butter and salt together. Add a little water. Make another puree of this.
Combine the 2 purees. 
Cook the soup on gas for three to four minutes.
Your soup is ready. Serve with garlic bread.

Smoked pepper rasam 
Ingredients:
400 gm tomato 
50 gm capsicum 
50 gm moong dal 
50 gm chana dal 
50 gm masoor dal 
50 gm coriander leaves 
20 gm tamarind 
25 gm rasam powder 
2 gm whole jeera 
5 gm oil 
5 gm table salt 
2 gm curry leaves 

Method:
Soak the dals overnight. After soaking it, boil and mash it. 
Dice the capsicum and tomato.
Combine the tomato, capsicum and dals in one pan, and cook on low flame until hot.
Once hot, remove from the gas and add tamarind, jeera and masalas.
Make a puree.
Take puree and cook in a pan on low heat. Add salt to taste and serve.
Garnish with curry leaves

Mushroom Espresso
Ingredients:
2 kgs mushroom 
100 gm celery 
20 gm thyme 
40 gm garlic 
20 gm oil 
5 gm table salt 
80 ml vegetable stock

Method:
Chop mushroom, celery, thyme and garlic. 
Cook lightly in a pan until garlic starts to become light brown.
Once the garlic has browned, remove, cool and make a puree of all ingredients.
When ready to serve, cook the puree with little oil. Add the vegetable stock to this. Add salt to taste.
Serve with crackers.

Usal Chowder 
Ingredients:
330 gm white peas 
50 gm potato flakes 
100 gm coriander leaves 
35 gm kitchen king masala 
4 gm chilli powder 
5 gm jeera powder 
5 gm dhania powder 
10 ml oil 
1 piece of tomato 
40 gm onion 
2 gm curry leaves 
2 gm green chilli 
2 gm table salt 

Method:
Peel and chop the tomato and onion. Dice the green chilli to very fine pieces.
Soak white peas for a few hours and steam in pressure cooker or utensil until medium soft.
Once the peas are soft, add the potato flakes, and vegetables mentioned in a pan. Cook for a few minutes until tomato and onion are also soft.
Add the masalas and remaining ingredients while in the pan and let it cool.
Make a puree and cook for a three to four minutes on high flame. 
Your usal chowder is ready. Serve with bread. 

Recipe courtesy: The Spare Kitchen, Worli