Sunday, April 20, 2014

Carrot Tomato Soup



Carrot Tomato Soup - I strongly feel, I am addicted to this deep red coloured soup. Carrot tomato soup is one of my  favourite vegetable soups. So many varieties of soup can be made with vegetable such as cabbage, mushroom, sweet corn, spinach, broccoli etc. This is the soup I made when I strongly desired to have hot soup. Though the tomato is tangy, the taste is balanced by the sweetness of carrot. Hence, this soup is the mixture of tangy and sweet taste. I like it most because while sipping it hot, it gives comfort to throat and immense satisfaction to the brain.

Ingredients
1 tsp pepper powder
½ cup chopped coriander leaves
2 tbsp corn flour
Salt to taste

Grind to Paste
2 cups grated carrot, boiled
2 large tomatoes, chopped, boiled
1/6" ginger
1 small onion, chopped,
1 tsp cumin seeds / jeera

Method
  • Grind the chopped coriander leaves to a smooth paste with  ½ cup cold water. Add the corn flour to the coriander paste, mix until combined and set aside.
  • Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste,  and  cook until  veggies are cooked to soft. 
  • Add some cold water, cool it and grind it to a smooth paste, using some water. Then strain it and keep the strained veggie mixture on high flame and bring it to boil to make the soup.
  • Add  corn-coriander paste, pepper powder and salt to the boiling soup. Bring it to boil, stirring continuously. Further, simmer the soup for 2 minutes on low flame. Serve hot.


Rice Appe - Coastal Karnataka Special



Rice Appe - Hot appe with ghee is a very popular breakfast snack of Coastal Karnataka. This is a very delicious, inviting snack which is slightly addictive and keeps you full for a long time. This is very easy to make though it looks bit tedious. Once the consistency of the batter is made perfectly, the appe can be made very easily. This is a perfect breakfast or evening snack alongwith ghee. When it comes to snack , I would prefer to have them with one cup of hot coffee. I have already posted two other varieties of appe recipes such as sweet sour appe and rava pumpkin appe.

Ingredients
2 cups raw rice, soaked 3-4 hours
15 fenugreek seeds, soaked in rice
1 cup beaten rice / poha, soaked for 10 minutes before grinding
1 cup grated fresh coconut
¾  cup jaggery powder
Salt to taste
Ghee or oil

Method

  • In a large mixing vessel, combine together  the rice and other ingredients except jaggery. Put them in mixer and grind to a smooth paste with ½ cup water. 
  • Once the batter is smooth, add jaggery and grind it on high speed. Grind them in two batches  to make the idli batter consistency. 
  • Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours. 
  • Then heat the Appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould. Add  salt to the batter and mix with a spoon. 
  • Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
  • Then flip the appe and cook uncovered on low flame until appe turns golden brown from bottom. Serve hot with ghee. Serves  42 small  Appe