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
