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Easy Recipes one pot meals Soups Vegetarian

Indian Tomato Soup With Chilli Cheddar Puff Sticks

Indian Tomato Soup

What I need [Serves 2-3 ]

  • 4 cups roughly chopped tomatoes [any variety which is not very sour]
  • 3 tbsp yellow moong lentils [the secret ingredient]
  • 3 tbsp ghee [clarified butter] or unsalted butter (or olive oil for vegan)
  • 2 tbsp grated ginger
  • 1 fat garlic clove
  • 1/4 cup chopped onion
  • 1 ” stick cinnamon
  • 1/4 tsp roasted cumin seeds [bhuna jeera]
  • 2 bay leaves
  • 5 cups of water/vegetable stock/chicken stock
  • 2 tsp red chilli powder [adjust to taste]
  • pinch of turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp sugar
  • Fresh lime juice [to taste]
  • Salt to taste
  • Chopped cilantro,butter/cream for garnish

How I did it : Boil the chopped tomatoes,moong dal and salt with of water/stock till cooked.Once boiled, transfer to a blender or food processor and blend to a smooth consistency.Strain the soup through a soup strainer to remove the tomato skins and seeds.In a medium  pot, melt the ghee and add chopped onions to it.Saute for 5 minutes, till onions are soft.Next, add the grated ginger and garlic and saute for 30 seconds more.Next add the strained soup mixture, cinnamon, bay leaves, turmeric,roasted cumin seeds,red chilli powder to the pot.Check the salt and add more water/stock depending on the consistency you want your soup.Let the soup come to a boil, lower the heat and simmer on low for 15 minutes.Once cooked, remove from heat and add the sugar & garam masala. Squirt a lemon wedge over the soup,garnish with cilantro and a dollop of butter and serve warm with chilli cheese puffs

or croutons or bread sticks.

Chilli Cheddar Puff Sticks

  • 1 sheet puff pastry, thawed
  • 1 tbsp red chilli powder [or paprika]
  • 1/2 cup shredded cheddar cheese
  • 1 beaten egg, for brushing
  • 1 tsp salt to sprinkle
  • Flour for dusting

How I did it: Preheat the oven to 400F /200 C. Line a baking sheet with parchment paper.On a floured surface, unfold your puff pastry.Brush the puff pastry sheet with egg wash thoroughly.Spinkle red chilli powder and salt over the whole sheet.Now, spread the grated cheese on half of the puff pastry sheet leaving 1″ from the ends and press the cheese down so that it sticks to the surface.Re-brush the left out 1″ with egg wash thoroughly.Fold over the other half of the pastry sheet over the cheese and seal the edges.You can use a fork to pinch the edges.Take a rolling-pin and roll out the pastry slightly.Once rolled out, brush the top with egg wash again.Cut out 18-20 strips of the puff pastry of about 1/2″ width.Twist the strips holding them between your hands. Bake the sticks for 8-10 minutes or until light brown.

Enjoy!

Sending this to Hearth n Soul #35