Cream Of Tomato Soup (Creem of Tomatow Soop) Recipe

Ingredients

  • 2 tablespoons oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 garlic clove finely chopped
  • 28 ounce can tomatoes drained
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 2 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions

Heat oil in a large saucepan over moderate heat then add onions, celery, garlic basil and thyme.

  1. When onions are tender add tomatoes, tomato paste, sugar, salt and pepper then cover and simmer 18 minutes.
  3. Add chicken broth then bring to boil.

Reduce heat and simmer 30 minutes stirring occasionally.

Transfer mixture in batches to blender and puree.

Strain through a sieve to remove any tomato seeds.

In saucepan melt butter then add flour and cook gently for 2 minutes.

Add milk and cook stirring until thick and smooth then whisk into tomato puree.

Taste and adjust seasoning then simmer an additional 5 minutes.

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Onion Potato Soup (Oneon Potatow Soop) Resipe

Ingredients
  • 1 tbsp Butter
  • 1 cup Chopped onion or leek
  • 1 1/4 pounds (about 4 medium-size) potatoes
  • 2 1/2 cups Boinling water
  • 2 tbsp Chopped parsley
  • Salt and pepper, to taste

Preparation
  1. Peel potatoes and cut into 3/4 inch cubes; set aside.
  2. Melt butter in 2 or 3 quart saucepan.
  3. Add onion; saute 5 minutes.
  4. Add potatoes and water.
  5. Cover, bring to a boil and cook until potatoes are just tender, about 15 minutes.
  6. Remove 1 cup of potato cubes with a slotted spoon; set aside.
  7. Pour contents of the saucepan into an electric blender container.
  8. Holding lid securely, blend until smooth: return to saucepan.
  9. Mix in reserved potatoes and parsley. S
  10. eason with salt and pepper.
  11. Heat through.
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Vegetable Beef Soup (Vegitabal Beaf Soop) Recipe


Ingredients


  • 1 pound extra-lean ground beef

  • 1 cup sliced turkey pepperoni (3 ounces)

  • Vegetable cooking spray

  • 1 cup sliced fresh mushrooms

  • 1 green bell pepper, seeded and chopped

  • 1 bunch green onions, chopped

  • 2 garlic cloves, minced

  • 1 teaspoon olive oil

  • 2 tablespoons tomato paste

  • 1 (28-ounce) can crushed tomatoes

  • 4 cups low-sodium fat-free chicken broth

  • 1 tablespoon chopped fresh or 1 teaspoon dried basil

  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano

  • 1 teaspoon freshly ground pepper

  • Garnishes: sliced fresh basil, shredded Parmesan cheese

  • Parmesan Toast Points (optional)

Preparation

  1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink.

  2. Rinse and drain beef mixture.

  3. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes.

  4. Stir in beef mixture, tomato paste, and next 5 ingredients.

  5. Bring to a boil; reduce heat, and simmer 30 minutes.

  6. If desired, garnish and serve with Parmesan Toast Points.
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Lemon Rice (Lamon Rise) Recipe

Requirements
  • 1 cup Basmati Rice
  • 4-5 Curry Leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • A pinch of Asafoetida
  • 2 tbsp Chana Dal
  • 2 tbsp Urad Dal
  • 3 Green chillies, chopped
  • ½ inch Ginger, chopped
  • 3-4 tbsp Peanuts, roasted and de-skinned
  • 1 tsp Turmeric powder
  • Oil
  • Salt to taste
  • Juice of 1 big Lemon
  • Few coriander leaves, chopped

How to Make lemon Rice:

  1. Wash and soak the rice for 10 mins.
  2. Boil the rice in 3-4 cups of water and set aside.
  3. In order to obtain separate grains, do not overcook the rice and drain off excess water and leave aside.
  4. Wash chana dal and urad dal and set aside
  5. Heat the oil in a cooking pan, add curry leaves, mustard seeds, asafoetida and cumin seeds.
  6. When mustard seeds splutter, add urad dal, chana dal, chopped green chillies, ginger and peanuts.
  7. Fry till peanuts change color and add turmeric.
  8. Add the rice, mix well and add salt.
  9. Remove from gas, add the lemon juice and garnish with coriander.
  10. Serve hot with yogurt (optional).
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Vegetable Biryani (Vagitable Birani) Recipe

Ingredients:
  • 2 cups Basmati rice
  • 1 cup vegetables (Cauliflower, potato, carrot, French beans)
  • 150 grams Green peas
  • 3 Thinly sliced onion
  • 2 Thin sliced green chilies
  • Salt to taste
  • 1 tsp Red chili powder
  • 2 tsp Cinnamon, caraway seeds
  • 4 Cloves
  • 1 tsp Black pepper powder
  • 4 Tomatoes
  • 1 cup Yogurt (curd)
  • 4 tbsp Vegetable oil
  • 1 tsp Mustard seeds
  • 3 tbsp Dry fruits (cashew nuts, raisins)
Method:
  1. Wash rice well before cooking.
  2. Then take rice with 3 cup water and a little salt added to it and 2 tbsp of dry fruits.
  3. Cook it in pressure cooker (wait for one whistle and then switch off the gas).
  4. You can also cook it in a pan or microwave it the way you normally cook rice.
  5. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
  6. Also fry the green peas.
  7. Then fry mustard seeds, green chili, cinnamon and caraway seeds powder, cloves and black pepper powder for about 1 minute and then add onions.
  8. Fry till the color of onion changes to pink.
  9. Add salt and red chili powder and stir it properly.
  10. Add fine chopped tomatoes and fry till they are properly cooked.
  11. Next add yogurt (fine) and stir well.
  12. Heat it for about 10 seconds.
  13. Add all the fried vegetables.
  14. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break.
  15. Cook for about 3 minutes.
  16. Keep the vegetable biryani in a serving dish.
  17. Decorate with dry fruits and green coriander leaves.
  18. Serve with raita
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red bean salad (Red Been Slaad) recipe

Ingredients
  • 6 oz. (175 g) Red Kidney Beans
  • 1 Onion
  • 1 Glove Garlic
  • 1 Tablespoon Red Wine vinegar
  • 5 Tablespoons Olive Oil
  • 1/4 Teaspoon Dry Mustard Powder
  • 1/2 Teaspoon Sugar
  • 1 Tablespoon Tomato Puree
  • Sea Salt to taste
  • Freshly ground black pepper

Directions

  1. Soak Beans overnight in cold water.
  2. Drain
  3. Cook in fresh water in Pan, bring to boil and then simmer until thoroughly cooked.
  4. Check if ready in 45 minutes. Beans vary in the way you like them.
  5. Drain beans
  6. Peel and slice the onion and crush the garlic.
  7. Add to the beans.
  8. Mix together the Vinegar, oil, mustard, sugar, tomato puree and some sea salt and freshly ground black pepper and pour this mixture over the beans stirring well.
  9. As with most bean salads I think this is best served very cold and it is certainly worth making this in advance so that the flavours have time to blend.
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