All That I Need…

Ingredients

500 gms. tomatoes ripe

2 tbsp. sugar

2 1/2 cups water

1 bay leaf (currypatta)

1/4 tsp. cinnamon-clove powder

1/4 tsp. red chili powder

1/4 tsp. cumin powder

1 tsp. butter

1/2 tbsp. plain flour

1 clove garlic

Method

Pressure cooks the tomatoes (about 2 whistles suffice).

Blend till smooth. Strain to remove seeds and peels.

Heat butter in a pan, add the bay leaf, garlic (whole) and fry for a few seconds.

Add tomato puree. Stir. Dissolve the flour in a little water till smooth.

Add the flour paste, stirring continuously, bring to a boil.

Add the seasoning, salt and sugar.

Simmer for 5-7 minutes.

Serve hot with bread chunks, a swirl of fresh cream, and pepper.

Ingredients

1 floret cauliflower

2 leaves of cabbage

1 small carrot peeled

1 corn cob boiled

1 onion

1 tiny sprig spring onion

1 sprig mint leaves chopped fine

1 tsp. coriander chopped fine

1 tsp. soya sauce

1 small dry red chili crushed

Salt to taste

½ tsp ajeenomoto

Pepper to taste

2 tsp. corn flour

1/2 tbsp. butter

3 cups water

Method

Chop vegetables very fine. Remove kernel of corn.

Heat butter to melt in a heavy pan. Add vegetables and stir fry till tender.

Add 3 cups water, bring to a boil. Make paste of corn flour in 1/4 cup water.

Add to soup, stirring continuously till it reboils. Add soya sauce, chilli, salt, pepper, ajeenomoto, coriander, and mint.

Stir and simmer till soup thickens. Serve hot with chilies in vinegar and garlic sauce.

Ingredients

2 onions chopped in thin slices

1 small capsicum finely chopped

1 tsp. spring onion green finely chopped

1/4 tsp. ginger grated

1/4 tsp. garlic grated

1/4 tsp. green chili sauce

1 tsp. corn flour

2 medium slices plain bread

3 cups water

1 tsp. oil

1/2 tsp. butter

Salt to taste

Pepper to taste

Method

Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.

Add onions, stir fry till dark brown. Add water; bring to a boil, turn to simmer.

Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup.

Break toasts in quarters, add to soup. Boil till bread softens.

Mash bread lightly with back of spoon. Mix corn flour in 1/2 cup water, add to

soup.

Boil for one minute. Serve hot.