I feel that tomato soup is like the Indian dal — there are as many ways of preparing it as there are people in the world. And each recipe is unique. With winter setting in, there is nothing more comforting than a bowl of hot tomato soup.
This particular recipe I learnt from a friend when we were schoolgirls. I have adapted it to my taste and it became a family favourite, especially with my mom.
Tomatoes 6 large Potato 1 large Spring onions 6 Red chilli powder 1/2 tsp Salt to taste Bread 4 slices, cut into croutons Butter 2 tbsps
Wash the tomatoes. Peel the potato. Clean the spring onions.
Steam them whole in a pressure cooker with 2 cups of water.
Peel the steamed tomatoes. Add the steamed vegetables to a blender and grind.
Transfer to a wok and add the red chilli powder and salt. Add water from the steamed vegetables if needed. Bring to a boil, stirring it continuously. Simmer for four minutes. Switch off the heat.
Add a tablespoonful of butter to a frying pan and toss the bread croutons on high heat for about three minutes.
Serve the soup in a bowl with a blob of butter and the croutons. Enjoy!
The first time I ate this dish, Mushroom Fry Up, was almost 30 years ago on my first visit to London, when my aunt made it for breakfast. She served it with sausages and it was delicious. I have been making it ever since. It became a favourite in my family for Sunday breakfast.
Mushrooms 250 g Onion 1 large Salt to taste Pepper to taste Oil 1 tbsp
Slice the mushrooms and onions. I use button mushrooms for this dish.
Pour the oil to a heated frying pan and add the mushrooms and onions. Fry till the water released from the mushrooms dries up.
Turn off the heat and add salt and pepper.
Fry the sausages in the same pan. Once the sausages are done, fry the tomato halves in the same pan.