Tomato Saar

Enjoy this hot 'tomato saar' on a rainy day.. 'Tomato saar' is similar to tomato soup, but the only difference is we use tempering in 'tomato saar'. It is commonly done on many festivals in Maharashtra. This is my treat to my family on a nice rainy day!!

Ingredients 
Red tomatoes 4 large

hing 1/4 tsp
cumin seeds 1tsp
curry leaves 4-5 (for tempering)
garlic cloves 2-3
ghee 2-3tsp
ginger  1inch
green chilies 2
salt as per to taste
sugar 1 tsp
turmeric powder 1 tsp
coconut milk 4-5 tbs
chopped coriander leaves for garnish (as required)
 
Method

1. Boil tomatoes till soft.Remove the skin and puree tomatoes in a grinder.
2. Add water to this puree as per the desired consistency. Add salt and sugar and let it boil over medium heat. 'Tomato saar' is almost ready. (Tempering needs to be done separately)
3. Make a paste of green chilies, garlic and ginger. Add it to the 'Tomato Saar' as per your taste. If you want to make the 'saar' spicy, add more of the paste.
4. For tempering, heat a small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, hing, turmeric powder , curry leaves. Add coconut milk and stir well.
5. When 'tomato saar' starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
6. Garnish with lots of coriander leaves and serve hot with rice. Goes well with parathas. Can be served as soup too!

Serves- 4 ppl

Sweet Corn Chicken Soup

Sweet Corn Chicken soup is the comfort food!  This soup is a common soup made in most of the households. If you have all the ingrdients at home you can make this soup in just half an hour :) The most simple, easy to make soup..!! Perfect for a rainy day.

Ingredients
250 gms chicken (with bones preferred)
1/2 tsp fresh pepper powder
salt as per taste
4 cups water
1 corn cob or 1/2 cup tinned corn
Corn flour 2 tsp

Method

1. Boil chicken with 4 cups of water and salt till chicken becomes tender, water not dried up.(At least 2 cups of soup should be there- This is your chicken stock) Keep the stock aside for later use. 
2. Pull out the chicken pieces from the bone and shred it. Keep aside
3. Take some luke warm water and add the corn flour to it. Mix well. See to it that there are no lumps formed.
4. In case you are using corn kernels (tinned corn) add it to the chicken stock and stir well.
5. Put the chicken stock pan on fire and let it boil. Slowly add the cornflour to the pan. Keep stirring continuosly. You will notice change in the consistency of the stock. It will start thickening slowly. Add the shredded chicken pieces to the stock.
6. Add pepper powder and salt as needed.
7. Serve hot!

Pumpkin Soup

Ingredients
200 gms yellow pumpkin
1 carrot
1/2 onion
4-5 garlic
1 small tomato
1/2 potato (optional)
1 inch cinammon (optional)
2 cloves (optional)
salt as per taste
ground pepper (as required)
1 tsp Amul butter
fresh cream for garnish

Method

1. Pressure cook pumpkin, onion, garlic, carrot, tomato and potato till 3-4 whistles. Grind well in food processor after it cools down.
2. Heat a non stick kadai and add Amul butter. Add this mixer and bring it to a boil. Add water and make it a soup consistency.
3. Add salt and pepper as per taste (remember you have already added cinammon and cloves. So add pepper as required)
4. Serve hot. Garnish with little cream (optional)

Cream of Mushroom Soup

Ingrediants

200 gms of button mushrooms

5-6 garlic pods

1 small onion- chopped

2 cups of milk

1/2 cup of water

1 tsp butter

2 cubes of processed cheese

Salt as per taste

Fresh pepper powder as per required

Mixed italian herbs

Method

1.Wash the mushrooms under running water. Remove all the dirt and pat dry.

2.Cut the mushrooms in pieces. Keep aside

3. Heat 1 tsp butter. Add fresh crushed garlic and onions. Saute for few minutes.

4. Add the mushrooms and saute till the mushrooms leaves water. Allow to cool.

5. Grind this mixture to make a paste.

6. Heat a non stick pot and add milk to this pan. Add this paste to the milk. Add salt, pepper & mixed herbs as required.

8. Grate 2 cheese cubes in the pot. The cheese will start melting in the soup as it starts boiling.

9. Serve hot.