Cream of tomato soup

What's best to have on a cold rainy day? A piping hot cup of soup is my first choice. It may sound simple to say "tomato soup", but making it the right way has been a challenge to me always. The secret tip/trick here was the canned tomatoes. Somehow I avoid canned "anything", but for this, trust me, you either choose red ripe tomatoes, or else use the canned whole red tomatoes like me. Preferrably try looking for San Marzano italian canned tomatoes. Enough with the tomato talk, lets go ahead making it.....

You need
Red tomatoes - 1 big can 
Onions - 1/2-1/4 (finely chopped)
Garlic cloves -2
Celery - 1 stick (peeled and finely chopped)
Salt
Basil - Fresh/dried
Pepper
Butter - 2 tablespoons
Heavy cream 
Sugar - 1-2 tablespoons
Bay leaf - 1 optional

Method

• In a deep saucepan, start by adding 1 tablespoon butter followed by garlic cloves, onions and bay leaf. Allow the onions to sweat a little.
• Add celery followed by the tomatoes along with the tomato juice. Mash the tomatoes if they are whole and add water.
• Cover and allow to simmer until they turn soft. 
• Allow to cool and blend this mix leaving out the bay leaf.
• Strain the above blended ingredients and set aside.
• In the same saucepan add 1 more tablespoon of butter and pour in the strained soup.
• Add salt, pepper, sugar and allow to come to a simmer for about 10-15 minutes. Use a splatter screen.
• Make sure the sour taste of the tomato does not remain and the raw smell also goes.
• Add basil towards the end and turn off the heat.
• Pour into individual soup bowls and garnish with a dash of cream and some basil.
• Serve warm with croutons.

Paneer butter masala

There are many ways to do paneer butter masala. I will be posting the other methods also soon as and when I make them. This is worth a try and it is pretty simple.


You need
Tomatoes - 2 
Onions - 1/2 
Paneer - cubed
Kasoori methi - 1 tablespoon (crushed by hand)
Ginger garlic paste - 1 tablepsoon
Milk - 1/4 cup
Heavy cream - to garnish
Butter - 2-4 tablespoons
Cumin seeds - 1 teaspoon
Cloves - 2-3
Salt
Chilli powder - 1 teaspoon
Coriander powder - 1 tablesoon
Garam masala - 1 teaspoon
Cashew nuts - 5-6 whole
Tomato ketchup - 1-2 tablepsoons


Method

• Blanch the onions in hot water or you can also microwave the onions for a quicker version and then puree it along with the cashew nuts.
• Make a puree of the tomatoes and set aside.
• Mix together chilli powder, coriander powder, garam masala with milk and set aside.
• In a pan start by adding butter followed by cumin seeds, cloves, ginger garlic paste and the above spice paste mixed in milk. Saute for a few minutes and then add the tomato puree, onion and cashew puree
• Add needed water to bring it to gravy consistency.
• Add required salt, tomato ketchup and kasoori methi and allow to simmer covered until oil starts to leave the sides of the pan. Keep stirring half way.
• By this time make sure the raw smell of the spices and the tomato leaves the dish. Adjust the consistency of the gravy by adding water if needed.
• Add the paneer followed by heavy cream and leave for just 1-2 minutes. Turn off heat. Do not cook long after you add paneer to the dish.
• Serve warm with roti/rice

Eggplant curry (Kathrikai podi curry)

You need

Eggplant (small variety) - 10-12 pieces (half way cross section on each)
Turmeirc powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -1 teaspoon
Curry leaves
Asafoetida - a pinch
Eggplant powder - 3 tablespoons
Salt
Oil


For the powder
Channa dal -4 tablespoons
Urad dal -1 tablespoon
Coriander seeds -3 tablespoons
Red chillies -3
Peppercorns -1 teaspoon


Method

• Microwave the eggplant in little water until they are done 70%. 
• Cool them and stuff every eggplant with the powder(2 tablespoons approx)
• Another alternative is you could sprinkle the powder on top and omit this step.
• In a pan add oil, splutter mustard seeds, add curry leaves, turmeric powder, urad dal and the eggplants.
• Add salt, Asafoetida and fry until the eggplant gets roasted well. You might need to pour enough oil to fry it well.
• Add one more tablespoon of eggplant powder and saute well.
• Cook until the eggplants turn like the ones in the picture.
• Serve warm