In our family we love soup not just in winter but anytime of the year. A few months ago, we had been to a restaurant and had their Red Bell Pepper and Tomato Soup along with warm crusted bread and I remember it being so good that we had licked the bowl clean. Ever since I wanted to try making it at home and searched for good recipes over the net. There is no dearth of Bell Pepper and Tomato Soup on the net, but the tough part is narrowing down the search to fit our needs.
After some research I decided to use the one from AllRecipes. I pretty much followed the recipe from herewith some small tweaks. I think I must have mentioned before, that AllRecipes is a powerhouse of recipes. Some of the recipes on this websites are awesome; people who try are able to leave comments, the more comments the better. I have tried many recipes with good results.
For this Tomato Soup I reduced the amount of cream and also used vegetarian broth. I also used store bought roasted red pepper as I was not very confident of doing it on my own. If you already tried roasting bell peppers then by all means please go ahead and use it for this recipe. We loved this recipe at home and I am sure I will make this again.
Even though I grew up in Bangalore, the home town of the famous restaurant MTR, I was never familiar with the MTR masalas, powders and spices then. The main reason being that my Mom is a wonderful cook and she made all the powders for sambhar, rasam, vaangi bhaat, pulliyogere etc from scratch at home.
Fast forward some years when I got married and came to the United States, I found myself as a clueless cook shouldering the responsibility of cooking. I used to crave for comfort food like rasam, sambhar etc food that I grew up with and that is when I discovered these MTR powders. My pantry now is adorned with variety of these powders and one of our favorite is the MTR rasam powder and the taste of the rasam is delicious!
½ cup toor daal
2 medium ripe tomatoes
4-5 curry leaves
4 tsp MTR rasam powder
Coriander leaves for garnishing
1 Tbsp Tamarind juice
2-3 red chillies
Jeera/ cumin seeds
1 tsp Mustard seeds
Pressure cook the toor daal with little jeera and turmeric.
Meanwhile dice the tomato into small pieces.
Heat 2 tsp of oil in a vessel and add the mustards. After they splutter, add jeera and curry leaves and reduce the heat a bit.
Next cut the red chillies into small pieces add to this and fry for a little while.
Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato disappears.
Add about 4 spoons of Rasam powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
Add the tamarind paste and cook again.
Next add the mashed toor daal and let it boil for about 5- 10 minutes.
Check taste and if necessary, add more rasam powder, salt, tamarind.
Finally garnish with coriander leaves.
This tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Serve with rice.
When Sia announced the RCI event as Udupi Mangalore, I was delighted. Being a Konkani and with family associations to South Kanara I can relate to that cuisine and the style of cooking. I did not want to miss the opportunity to cook and contribute to the event.
After thinking of so many different options I finally decided to make our family favorite “Pan Pole” and “Batata Song”. Also when I saw this on Arch’s blog, the craving for this became even stronger. If you are hearing the words for the first time, it may appear strange, but in essence these are just Dosas served along with Dry Potato Curry.
“Pan Pole” in Konkani is referred to as “Neer Dosa” in Kannada. These are soft, leafy thin Dosas made with just rice and coconut. Coconuts are used in plenty in Konkani style of cooking. It is not an Instant Dosa per se, as grinding is required for the batter; however no fermentation is required for this Dosa. This is served during breakfast along with chutney, coconut jaggery mixture or even Potato Curry that I made.