TOMATO SOUP

Ingredients

Tomatoes 1 Kg
Onion 2 medium
Fresh Ginger 1 ½ “piece
Carrot 1 chopped finely
Beet root small piece
Salt, pepper and sugar

Dice onions, tomatoes into big pieces. Peel and chop ginger. Take all the chopped vegetables in a vessel and pour enough water to cover the pieces. Cook in medium flame till tomatoes become just tender or pressure cook till one whistle. Cool down thoroughly and discard beet root piece. Blend in mixer and then strain through broad eyed strainer to remove seeds and skin. If necessary dilute it with water and reheat with salt and sugar.

PARUPPU (DHAL) RASAM

Ingredients:

Tuar Dhal 50 gms
Rasam Powder 1 Table Spoon
Tamarind small lemon size
Tomato 1 small
Salt 1 table spoon
Mustard seeds ¼ tea spoon
Asafoetida 1 small piece
Cumin seeds ½ tea spoon
Ghee 1 tea spoon
Coriander leaves
Curry leaves

Soak the tamarind in the water for 10 minutes. Cook the tuar dhal with 100 Gms of water. Prepare tamarind water measuring 200 Gms. Add salt, asafetida and pieces of tomato. Boil it for 10 minutes. Add rasam powder. Allow it to boil for 2 minutes. Then add the cooked tuar dhal into it. Season it with mustard seeds and cumin seeds in ghee. Then garnish with curry leaves and coriander leaves. Serve hot.