How to Make a Guitar Cake

How to Make a Guitar Cake:

Liv Hansen for the Betty Crocker Kitchens demonstrates how to make an electric guitar shaped cake cake.

How to Make a Space Shuttle Cake

How to Make a Space Shuttle Cake:

Watch baker and author Liv Hansen for the Betty Crocker Kitchens as she demonstrates how to make a space shuttle cake.

How to Judge The Quality of Chocolate

How to Judge The Quality of Chocolate:

All chocolate is not created equal. There is a great difference in quality between different chocolates, which is often reflected in the price (but not always). Chocolate expert Clay Gordon, author of Discover Chocolate helps us recognize quality when we see it (and taste it).

The History of Pancakes

The History of Pancakes:

The popular pancake platter has not always been as American as you think.

Meatloaf with Tomato Relish

Meatloaf with Tomato Relish:

This isn't just Tyler's meatloaf with tomato relish: it's his dad's recipe.

How to Grill a Whole Fish

How to Grill a Whole Fish:

Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers some simple secrets for grilling a whole fish.

How to Cook Lobster

How to Cook Lobster:

The Water Club's Aaron Bashy shows his tricks for storing, scoring, and boiling lobsters

How to Spice Up Your Popcorn

How to Spice Up Your Popcorn:

Nitehawk Cinema's Matthew Viragh Gives His Tips for spicing up your popcorn

How to Make Mini Quiches

How to Make Mini Quiches:

These individual-sized quiches are just the thing to perk up a brunch table. They taste great and they’re easy to make. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it’s done.

How to Compose a Cheese Platter

How to Compose a Cheese Platter:

A cheese plate can be so much more than cheddar cubes with toothpicks. Here, Terrance Brennan, chef-proprietor of New York's Picholine and Artisanal Restaurants, shows you how to create a gourmet cheese plate.

How to Make Onion Tartlet Appetizers

How to Make Onion Tartlet Appetizers:

Looking for something new for the appetizer tray? These little tartlets will impress your guests. Pillsbury’s Lauren Chattman shows how to make them.

Ceylon Egg Curry ~ Steamed Egg Cake Curry

Ceylon Egg Curry ~ Steamed Egg Cake Curry:

I like to try Egg curry in different ways. once i watched this ceylon egg curry on a television cookery show and loved the idea of steaming the eggs and using in curry. i have tried it twice and we liked this ceylon egg curry very much. though i did'nt get perfect steamed egg cakes, the taste was no compromise. If i have used some 5 or 6 egg's i could have got perfect egg cakes. since i used 3, it was not enough for the egg cake to raise. On googling i found a similar type of dish called egg dhoka is prepared in Bengal. You can also refer here for a Dry Egg curry from here.

I love Ceylon Egg Parotta, This Ceylon Egg Curry is not as famous as parotta in our Indian restaurant menu cards, but its easy to try at home. What makes this curry unique and special is, the eggs are steamed and cut into sqaures and put in curry. The curry will be spicy as well rich with coconut milk.

Ingredients:

Egg's - 5 ( i used 3, but i recommend using 5 atleast)

Red Onion -1 (finely chopped)

Tomatoes - 2 (finely chopped)

Ginger-Garlic Paste - 1 tbsp

Green chilli - 1 (slitted)

Oil - 2 tbsp

Mustard - 1 tsp

Sombu - 1 tsp

Cinnamon stick - 1/2 inch size

Curry Leaves - 1 sprig

Turmeric powder - a pinch

Red Chilly Powder - 2 tsp

Corriander / Dhaniya Powder - 3 tsp

Coconut Milk - 1 cup (150 ml) / coconut milk extracted from half of a coconut.

Corriander leaves - 1 tbsp (to garnish)

Method:

To prepare Egg Cake, use Pressure cooker. First Beat the Egg's with a pinch of salt. Grease a small round bowl and add the beaten eggs into it. Add 1 cup of water to the Pressure cooker and place the egg bowl inside the cooker. make sure to close the bowl. let it be in medium flame for about 3 or 4 whistles. it takes some 10 minutes time. after 4 whistles, switch off the flame and let the cooker rest till the the steam escapes. then open the cooker and take the bowl from it. now cool the egg cake and cut them into squares.

Heat Oil in a Pan or Kadaai. add mustard, sombu and cinnamon, let the mustard splutter and add curry leaves. then add finely chopped onion's and saute it till it turns translucent. then add slitted green chilly and ginger garlic paste and saute along with onions. then add chopped tomatoes and mix well with the onions.

Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes. Once the masala's are nicely mixed up with the onions, the add the steamed egg cake squares. and mix well with masala's.

Add little water and coconut milk in slow flame. Let the curry boil for few minutes. After 4 or 5 minutes in slow flame. remove the curry to a serving dish and garnish with corriander leaves.

Serve with Hot Rice and with some Vegetable or Pappad as side.

Have a Great Weekend!

Bhindi Fry

Bhindi Fry:

Me and my son love Bhindi very much. Usually it used to be
Vendakkai poriyal at home. After learning to make bhindi in microwave, I make
these Masala stuffed bhindi quite often. After getting
request for Bhindi Fry recipe, I googled and found sanjeev kapoor’s besanwali bhindi fry. It tasted good as it’s
cooked with shallots and besan flour. This Bhindi fry can be had with sambhar
rice or Roti.

Microwave oven makes Magic with Bhindi. I microwave chopped
Bhindi pieces with a tsp of oil and microwave it on high for 4 minutes. Then i
use it for vendakkai sambhar or vendakkai morkuzhambu. It saves time and oil.

Ingredients:

Bhindi / Okra / Vendakkai - 12 (of same size)

Shallots / Small onions – 8 (Peeled and chopped)

Besan flour / Kadala Maavu – 2 tbsp

Oil – 2 tbsp

Mustard – ½ tsp

Curry leaves – 1 sprig

Mix the following powder’s together

Turmeric powder – a pinch

Sambhar Powder or Chilly powder – 1 and half tsp

Dhaniya / Corriander Powder – 1 tsp

Cumin powder – 1 tsp

Dry Mango Powder / Amchur – ½ tsp

Garam masala – ½ tsp

Salt – to taste

Method:

Choose small and tender Bhindi s. It cooks easily and taste’s
good too. Wash the bhindis and wipe them
with a clean cloth. Trim the heads of bhindis. Give a slit to all bhindis from
top and end it just before its tail.

Mix the powders (turmeric, sambhar, dhaniya, cumin, amchur, garam
masala and salt) in a bowl.

Fill the masala powders into the slit of bhindis with a help
of a spoon. Half a spoon of masala’s is enough to fill a single bhindi.

Heat Oil in a Pan, add mustard, let it splutter and then add
curry leaves along with small onions. Once the small onions are almost cooked,
add the besan flour and mix with the onions. Give a minute, till the besan
flour gets roasted along with the onions.

Now add the stuffed Bhindis to the pan and give a mix, lower
the flame and let the bhindi gets cooked for about 5-7 minutes. Add little oil, if bhindis start sticking to the
pan. Cook till the bhindis shrink and change dark in color.

Or

You can alternatively cook in microwave for easy job. After
filling the masala’s into the slit of bhindis, place them in a microwave bowl. Sprinkle 2 tsp of oil over the bhindis and microwave
on high power (900w) for about 4 minutes.
After removing from microwave, Heat Oil in a Pan, add mustard, let it
splutter and then add curry leaves along with small onions. Add little salt
just enough for small onions. Once the small onions are almost cooked, add the
besan flour and mix with the onions. Give a minute, till the besan flour gets
roasted along with the onions. Then add microwave cooked bhindis and wrap them
up with onions and besan flour.

Garnish with chopped coriander leaves.

Serve with Roti’s or with Rice and Sambhar.

Pacha Manga Curry

Pacha Manga Curry:

Drumstick and Mango combination is the best for
sambhar. The combination proved again in this coconut based simple curry. This
is Muringakka Pacha Manga Curry from God’s own country Kerala. A finger licking curry, with simple recipe is so rare, this curry is one among. you can make this curry in minutes if you have small onions and grated coconut ready in hand.

Ingredients:

Raw Green Mango - 1

Drumstick – 1

Coconut Oil – 2 tsp

Mustard – 1 tsp

Jeera / Cumin – 1 tsp

Curry Leaves – 1 sprig

To Grind:

Small Onions – 8 (peeled)

Grated Coconut – ¼ cup

Dry Red Chilli – 3

Method:

Cut the Drumstick and Mango into pieces. Cook both the
vegetables in one cup of water. Or Microwave the vegetables in microwave high
for about 10 minutes.

Heat one tp of oil in a pan, add small onions and fry till
they are cooked. Add grated coconut and dry red chilli’s and saute it along
with onions for a minute in slow flame. After that remove from flame. Let it
cool and grind it into fine paste with ¼ cup of water.

In a Pan, mix both the boiled vegetables and the grounded
coconut paste and mix. Add salt to taste, a pinch of turmeric powder to the pan
and mix. Let the curry boil for about 2 – 3 minutes in medium flame.

In a Small tadka pan, heat a tsp of coconut oil, add
mustard, cumin and curry leaves. Once the mustard splutters, remove the pan
from flame, add the tadka to the pan in which curry is boiling.

Serve Hot with Rice or Idly.

Weekend Lunch with Pacha Manga Curry, Vazhakkai Kuzhambu and Rasam with Herbs.

Notes:

Just before serving , warm a tsp of coconut oil and add it
over the curry for a nice aroma.

The taste of this curry is all based on the Raw Mango, so
pick the raw mango carefully.

Dal Tadka

Dal Tadka:

We at home love
Dal very much, and I prepare it for chapathis quite often. Two weeks back I watched
this Dal Tadka recipe in a cookery show. I tried and had Dal Tadka with Missi
roti, it was such an excellent combination and from then the dal taste is still
lingering. You can see the cookery shows in you tube. i am linking one of her show.

Ingredients:

Masoor Dal /
Split Red Lentil – ½ cup

Moong Dal - ½ cup

Onion – 1
(finely chopped)

Tomato – 1
(chopped)

Green Chilli –
2 (slitted)

Garlic – 3 cloves
(crushed)

Ginger – 1 inch
(finely chopped)

Corriander
Leaves – 2 tbsp (To garnish)

Turmeric Powder
– ¼ tsp

Asafoetida
powder – ¼ tsp

Oil –
2 tsp’s

For Tadka:

Ghee / Coconut
Oil – 2 tsp

Mustard – ¼ tsp

Cumin / Jeera –
¼ tsp

Nigella Seeds /
Kalonji – ¼ tsp

Curry Leaves –
1 sprig

Dry Red Chilli –
2 (broken)

Method:

1. Wash both the Masoor & moong dals. Pressure
cook the dals with ¾ cup water, chopped ginger, crushed garlic, a pinch of
turmeric powder, a tsp of oil and a pinch of asafoetida powder. Pressure cook
for upto 4 whistles, till the dals are cooked till mashy.

2. Heat a pan, add a tsp of oil, add chopped onion,
slitted green chilli’s and saute till the onions turn light brown.

3. Now add cooked and mashed dal to the pan and mix
well. Then add the chopped tomatoes and give a mix. add salt to taste and
little water, so that you get your desired consistency of the dal.

4. For Tadka, heat a small pan, add ghee or coconut
oil, once the oil heats up, add mustard and let it pop, add kalonji, cumin,
curry leaves and broken red chilli’s.
Pour the Hot Tadka over the dal. Garnish with chopped corriander leaves.

Serve the Dal with Roti or Chapathi.

Notes:

1. If you want dal to accompany Rice dish, prepare
dal with Toor dal.

2. Always do the Tadka either with Ghee or Coconut
Oil for the strong Flavor.

3. Nigella seeds is Onion seeds. Its also called as
kalonji seeds. This is a must in the dal.

Sweet Boondi

Sweet Boondi:

I have never imagined that i will be making laddu at home. Iam flying high that i have learned a traditional sweet with ease. For the past week, i was trying few traditional sweets, so laddu also became a part of my experiment. i kept asking my friends for boondhi karandi(perforated laddle) & one of our friend Anitha got her MIL's boondi karandi for me. that was a sweet gesture from her. Thanks Dear!

I had to gain a lot of confidence to try boondi, as i remember my mom's first attempt of making laddu was a failed attempt. after referring so many blogs and mallika badrinath's sweet book, i went on to try boondi yesterday. Yesterday i discovered that, Laddu is one of easiest traditional sweet to make. The trick is on besan flour mixed with water. it should not be thick or watery, just like our dosa batter. if this is kept in mind, every other things make you way for perfect laddu. also keep washing the boondi karandi after every batch and wipe it dry with a clean cloth before starting the next batch.this will make all boondis look even.

Ingredients: (approximately 10 laddus)

Besan flour / Kadalai maavu - 1 cup (8 oz)

Cooking soda - a pinch

Water - 1/2 cup (more or less)

Oil - about 2 cup's ( for deep frying boondi's)

For Sugar Syrup

Sugar - 1 cup

Water - 1/2 cup

To fry and add to the boondi mixture:

Ghee - 2 spoons

Cashews - 2 tsp's (broken)

Raisins - 1 tsp

Sugar Candy / kalkandu - 1 tsp (with 1/2 tsp crushed)

Clove / lavang - 1/2 tsp

Cardamom - 2 (crushed)

Pachai karpooram - a pinch (though i did not add)

Method:

1. Get ready with boondi laddle and other laddles, as shown in the pic below. also have a strainer, to strain the oil from deep fried boondi. (you can also strain the boondis in a kitchen paper towel).

have a dry clean cloth for wiping the boondi laddle after every batch.

2. Heat Oil for deep frying boondi's in a wide pan, so that the frequency of making boondis will become less and make more boondi's in every single batch.

3. Simultaneously to prepare sugar syrup, in a pan, add 1 cup of sugar and 1/2 cup of water. when the sugar syrup boils, switch the flame to medium. check for single string consistency. you will get it in 5-6 minutes. the sugar syrup will be like honey. you can check single string, by swiping little syrup on your index finger, rub it on thumb and slowly stretch, when you get single string consistency switch off the flame and close the syrup with a lid.

4. Sieve Besan flour and cooking soda together. add water and mix it thoroughly without any lumps. see to that the besan flour and water mixed to correct consistency. it should be like our dosa batter. you can check by pouring a little batter over the boondi karandi and see the boondi's are easily falling out or not. if its not ease, mix little water.

5. Take a laddle full of besan flour mix and pour over the boondi karandi placed little above the heated oil pan. see the boondi's falliing out. Fry the Boondi's exactly for 1 minute. i left the boondi's in high flame for 1/2 minute and in low flame for another 1/2 minute. remove the boondi's to a strainer.

6. Wash the boondi laddle and wipe it clean and dry and start the next batch. dont fry the boondi till they turn golden colour, we dont want crispy boondi for sweet boondi.

7. On finishing making boondi's, add the strained boondi's to warm sugar syrup and mix well.

8. Heat a small pan, add ghee and fry cashews, raisins, cloves and add to the boondi mixed with sugar syrup.

9. Add crushed cardamom and 1/2 tsp of crushed sweet rock candy(kalkandu) & 1/2 tsp uncrushed. mix all together with the boondi mixture.

10. Close the boondi mixture with a lid for about 2 hours. ( i left it overnight, the next day morning it was so perfect.)

11. Always give atleast 2 hrs standing time for boondi's and serve. Store the boondi's in air-tight container.

it keeps well for a week and more.

To make Laddu, its just one step short, anyways will tell you in my next post with laddu pictures.

Verdict:

Its so easy to make, it turned out so tasty and perfect. hubby and kid loved very much. only point is you got to have boondi laddle and mix the besan flour with water in correct proportion.

Penne pasta in red tomato sauce

Penne pasta in red tomato sauce:

Wishing you all Very Happy and Healthy New Year! one of my resolution this year is to blog post frequently. when you have strong passion, you have to do it. My passion for clicking , recipe hunting is on as usual. hope i will improve.

Pasta is loved at home. i prepare tomato pasta quite often. when i spotted basil in a grocery store, i knew i will be preparing this tomato and basil pasta. once i prepared with Indian basil and loved it. now the Thai basil(can i call it that way?) is also tried.

cook the pasta as per packet instructions, what i do is, i measure paste in my 100 grams cup and add 1 litre water per 100grams. i usually microwave in very high power for 15 mins. while making on gas stove, i boil the water first and then add pasta and let it boil for 15 mins. once the pasta in done, drain it completely.

Ingredients:

Pasta - 200 grams

Red Tomato sauce - 4 tbsp

Black olives - 2 tsp

Basil leaves -few to garnish

Ingredients for Red Tomato and Basil Sauce / Marinara sauce:

Tomatoes - 4

Onion - 1 of medium size (finely chopped)

Garlic - 4 cloves (finely chopped)

Olive oil - 2 tbsp

Red chili flakes - 1 tsp

Tomato Ketchup - 1 tsp

Basil Leaves - 5 / dried basil leaves - 1 tsp

Oregano - 1 tsp

Kashmiri chilli powder/ paprika - 1 tsp

Red Wine - a splash / 2 tsp's (optional)

Method:

Heat the pan, add olive oil, finely chopped garlic and saute it. then add onion and saute till it turns translucent. now add finely chopped tomatoes and saute till it is mixed with onions. this takes at least 3 to minutes. if i have to say in Indian way, saute till it resembles tomato thokku.

Add salt, kashmiri chilli powder, chili flakes, basil, oregano and ketchup to the pan one by one and give a good mix, till it all comes together like a sauce. add little water if it sticks to the pan. allow the sauce to sit in pan in medium flame for about 10 minutes. finally add red wine and remove from the flame.

Now mix the red sauce with pasta, add olives,basil leaves & mix. This red pasta goes well with Red wine.

If you love pepper taste, reduce the chilli powder and add freshly crushed black pepper. i served with chilli flakes as we prefer our pasta little spicy.

If you are serving for kids or to a cheese lover, grate some mozzarella cheese over the pasta, grill for 2 minutes and serve warm.

Paneer Peas Masala ~ Restaurant style Gravy

Paneer Peas Masala ~ Restaurant style Gravy:

I made few changes to Paneer butter masala and got this recipe. its so simple recipe and also it tastes so so good. my words and the pictures may not do justice to the dish. You have to try and find how tasty this gravy turns out.

Oh this time i'am trying out with step by step pictures. i am finding very difficult to handle the camera on one hand and ladle on other. sometimes hot smoke hits the camera lens, it was a new experience to me. i salute blogger's who make step wise pictures on every post!! without any more excessive talk, i will take you straight to the recipe.

Ingredients:

for 100gms of Paneer and 1/4 cup of Green peas.

set 1:

2 medium sized onions

2 medium sized tomatoes

1/4 cup corriander leaves

4 - 6 cashews (depending on size)

a pinch of turmeric powder

1 tsp of kashmiri chilli powder

1 tsp oil

1/8 cup water

salt to taste

set 2:

1 onion of very small size (or) 2 tbsp's finely chopped onions

1/2 + 1/2 tsp of kasuri methi

1 tsp chilli powder

1 tsp kashmiri chilli powder

1 tsp butter

1 tsp fresh cream

1 tsp oil

chopped corriander leaves to garnish

Method:

(1) De-frost the Paneer either by soaking the paneer with its wrapper in a bowl of water for about 30 mins or microwave the paneer for 1 minute at high power.

(2) Boil 1/4 cup of green peas in 1/4 cup of water or alternatively microwave for 4 to 5 minutes.

with set 1:

(3) Heat a deep pan, add one tsp of oil, add onions and fry till it turns light pink and translucent. Add cashews to the pan and saute it for a minute.

(4) Add chopped tomatoes to the pan and saute it together with onions. add salt to taste, turmeric powder and kashmiri chilli powder. mix them all together till they become soft. remove it from flame and cool it down for 10 minutes.

(5) On cooling, transfer them to a mixie jar and grind them into a smooth paste by adding 1/8 cup of water.

with set 2:

(6) Heat another pan, add one tsp of oil, following it add very finely chopped onion. fry it till it turns light brown. Add 1/2 tsp of kasuri methi, 1 tsp chilli powder, 1 tsp kashmiri chilli powder and mix them all together.

(7) Now add the grounded smooth paste to the pan and give a mix. Gravy changes its colour. Now add Paneer cubes and green peas to the pan and give a mix.

(8) Add 1 tsp of butter and mix. close the pan with its lid, put the pan in medium flame for about 5 minutes.

(9) After 5-6 mins, oil seperates from the gravy and the gravy changes on colour, switch off the flame. add 1/2 tsp of kasuri methi and 1 tsp of fresh cream.

Garnish with corriander leaves and fresh cream.

Serve with chapathis or roti's.

Notes:

- Key taste maker of this gravy is kasuri methi and butter. so do not skip it.

- Adding fresh cream and cashews is optional. though the gravy wont be creamy.

- No spices are added to the gravy which makes easy on digestion.

- I also suggest you not to skip corriander leaves.

Arbi fry | seppankilangu roast |Taro root

Arbi fry | seppankilangu roast |Taro root:

I just love this veggie from my childhood. Mostly I prepare
sepankilangu sambhar. I recently spotted these arbi fry on a buffet at Green Park. I loved it most and now i re-created the dish, just as it was. That’s why
I tell you, only a good eater can be a good cook!

Ingredients:

Taro root / Arbi -
200 gms

Onion – 1 (finely chopped)

Garlic – 2 cloves (finely chopped)

Curry leaves – 1 sprig

Spice Mix:

¼ tsp Turmeric powder

2 tsp chilli powder (I used aachi kulambu milagaai thool)

1 tsp dhaniya powder

Salt to taste

For Tempering:

Oil – 3 tbsp’s

Mustard – ½ tsp

Asafoetida – ¼ tsp

Cumin – ¼ tsp

White sesame seeds – ¼ tsp

Method:

Wash the taro root cleanly and boil it in about 1 and ½ cup’s of water, till it is cooked. It may take 10 -12 mins. (or) Microwave
taro root on very high power(900w) with 1 cup of water for about 13 minutes.

Cool the cooked taro root, and peel its skin off and slice them into half.

(Mix all the Spice mix(turmeric powder, chilli powder, dhaniya powder and salt) together. Coat the spice mix over the taro
root and let it rest with the masala’s for about 10 minutes.

Heat 3 tbsp’s of oil in a deep pan, add mustard, let it pop, then add asafoetida, cumin and curry leaves, finally add sesame
seeds and chopped garlic and onion, fry them till they turn golden in colour.

(Now add the spice coated taro root to the pan and mix well with the onions. Give a good mix and put flame in simmer. Let the
taro root simmer for about 10 minutes in the closed pan. Make sure to check in between to avoid burning. Once the taro root is roasted well, switch off the flame.

Serve the Taro root along with rice and sambhar. Iam sure it will be a good meal!!

Cream of tomato soup

Cream of tomato soup:

Soup song, flop song - why this kolaveri kolaveri di??. first i did not understand the meaning of what is soup song, then wiki helped me as it always do. yes kolaveri viral attacked me too. so from soup song to cream of tomato soup...

I already have posted tomato soup recipe, but i got inspired to try out in a new way from a pic that siri posted on her photo blog. along with the inspiration married with tarla dalal recipe gave a perfect soup just like we have in restaurant. me and my son liked most, though i prepared this soup to start our meal, we finished the meal with just soup and bread.

I added lots of herbs like oregano, basil and rosemary. you may add whatever herbs your are available with. but i tell you, adding oregano(karpooravalli) and basil(thulasi) really made us feel better when we suffered from cold.

Ingredients:

serves 2 adults

set 1:

Olive oil - 1 tbsp

Cinnamon stick - 2'inch size

Cloves - 2

Ripe Red Tomatoes - 3 large one's

Garlic - 3 cloves

Beetroot - a small slice

set 2:

Butter - 1 tbsp

Maida / All purpose flour - 1/2 tbsp

Water - 1 cup

Pepper powder - 1 tsp

Salt to taste

Fresh cream - 1/2 tbsp

Herbs to add:

1/2 tsp oregano(karpooravalli)

1/2 tsp basil(thulasi)

1/2 tsp rosemary

Method:

In a wide pan, add olive oil, cloves, cinnamon and garlic. saute them all together. now add beetroot slice and arrange the tomatoes cut into half horizontally over the pan so that olive oil coats all the tomatoes base part. sprinkle salt and herbs over the tomatoes. let them get sauteed in medium flame for about 3-5 minutes. in between, turn the tomatoes upside down so that either side gets sauteed. when the tomatoes peel their skin off, remove from flame and let it cool.
(or) using microwave,

In a Microwave safe bowl, add 1tbsp olive oil, cinnamon, cloves and microwave for 30 secs at high power.

Cut the tomatoes into half, horizontally. place the tomatoes in the bowl so that tomatoes sits over the olive oil. add beetroot slice and garlic. sprinkle little salt and choice of your herbs over the tomatoes. microwave for 2 minutes and 30 seconds at high power. the tomatoes would have peeled off their skin by now and looks juicy. cool them all.

Remove the cinnamon, cloves and tomatoes skin, discard them. grind the tomatoes along with beet and garlic with 1/4 cup of water into a smooth puree. if herbs added, herbs wont be grounded smoothly.

Heat a pan, add butter and let it melt, then add maida / all purpose flour and fry it for 30 second on slow flame. then add the grounded tomato puree to the pan and give a stir. add 1/2 cup water, salt to taste and little pepper powder. give the soup a mix and let the soup boil for few minutes in slow flame. remember to keep stirring in between. soup gets thicker so its enough to boil for 2-3 mins.

Remove the soup from flame, add pepper powder according to your taste. add fresh cream(1 tbsp is very much enough). and give a mix.
serve hot with bread of your choice.

its been my nightmare to draw white circles with cream on top of soups. finally i made it. i just added 2 spoons of fresh cream to milk cover and i chopped the corner of it, like we chop our mehendi cone and drawed circles. next time i have to experiment more shapes.
before this month ends i made a post, phew...lots come in between planning and execution, including my great laziness and facebook hops.