Sep 1, 2015

Creamy Tomato Soup With Cheese And Chilli Toast

To day we are going to start another edition of Mega Blogging Marathon.Every month we do a regular Blogging Marathon with three days a week and four weeks of the month with different themes. Two months that is April and September we do a full month Marathon with different themes or with a single theme in a Alphabetical order. This all September month we are going to serve you all with a buffet. For the first week we are going to cook a combo meal from different countries. I am going to do this in a order like start with a starter like soup and a starter and going to end up with a dessert combo.
                                                             In that order today I am going to post a soup with a toast. Creamy tomato soup with cheese and chilli toast a classic combo right.
 photo cts.jpg
So let's check the recipe for creamy tomato soup will post cheese and chilli toast recipe soon.....
Tomatoes --- 5
Celery --- 2 inch stalk
Onion – 1 medium
Sugar – 1 tea sp
Butter – 1 tab sp
Bay leaf --- 1
Peppercorns --- 6
Salt to tast
Cream  ---  1/3 cup
Pepper powder --- 1/2 tea sp
1. Wash and chop celery and onion and wash.
2. In a pot heat water, bring to a full boil, give a slit on the top of the tomatoes and drop in to boiling water and boil for five minutes.
3. With in five minutes you can see the tomato skin getting separated from tomato now switch off the heat.
4. Remove the tomatoes from hot water and leave a side to cool. After few minutes you can peal the skin from tomatoes, chop boiled tomatoes and set a side.
5. Heat butter in a pan add bay leaf, pepper corns then add chopped onion,celery and fry for few min.
6. Then add tomatoes fry for 2min. then add 2 cups of water bring to a full boil now cover with a lid and bring to a full boil.
7.Remove from fire and strain through a strainer to remove the water and keep this water a side .
8. Discard bay leaf and let it cool and blend in a blender to get a puree and again pass through a strainer to get a smooth puree.
9. Now add the strained pure to reserved water and adjust the consistency with adding more water for your need
10. Now bring it back to heat add salt, sugar and pepper powder(according to your taste) mix and bring to a full boil and let it simmer for a couple of minutes.
11. Add cream to the soup and give a good stir switch off the heat.
Serve hot with cheese and chilli toast......

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Aug 17, 2015

Totakura - pesala Kura (Amaranth Leaves with Whole Green Gram)

We have started third week of Blogging Marathon today. My theme for this week is Healthy family dinners. I am going to post three healthy dinners from today. We prefer our dinner light like phulka with some curry or idli, dosa or with some upma. Some times I cook broken wheat and will have it with sambar or rasam.  
                                                       In Andhra cuisine we make few dishes with amaranth leaves. Usually we make totakura pappu (amaranth leaves with tour dal or with split yellow moong dal). Few days back my mother tried this recipe. In her recipe my mother didn't add ginger garlic paste and garam masala. I gave that twist and this is a good combination with phulkas...
Lets check the recipe......
 photo tp.jpg INGREDIENTS:----
Whole green moong ---  1 cup (soak in enough water for over night)
Totakura ----   2 cups finely chopped ( Amaranth leaves clean the leaves and wash well in lot's of water for two to three times to remove the mud. Remove little stem near the root and finely chopp the leaves along with stem)Onion   ----  1 medium chopped
Tomato   ----  1 big chopped
Ginger, garlic paste   ----  1 tea sp 
Green chillies  ---  2 chopped
Turmeric powder  ---  1/4 tea sp
Red chilli powder  ---  1/2 tea sp
Garam masala powder  ---  1/2 tea sp
Oil   ----  1 tab sp
Cumin seeds  ---   1 tea sp
Chopped coriander leaves ---  1 tab sp for garnishing
Salt to taste
1. Take moong in a pressure cooker and cook for two whistles switch off the heat and leave a side to cool down.
2. Now heat oil in a pan add cumin seeds fry for a while then add chopped onion fry till onion turnin to pink.
3. Then add chopped green chillies, chopped tomato,  ginger garlic paste, turmeric powder, salt to taste, red chilli powder cook till oil comes out from the masala.
4. Add chopped amaranth leaves stir well and cook till leaves become soft(cooked) 
5. Now add cooked whole green moong dal give a good stir add half cup water cover with the lid and cook till the whole water is evaporated. 
4. Keep the flame in low add garam masala and chopped coriander mix well and switch off the heat...
Serve hot with phulkas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55