Tomato Soup

Hi friends...Long time right? hmmm...ya I was too busy and on my toes for the past two weeks...and will continue in that state for 3 more weeks...:)
There are worst and good things going around.First the worst one...My kiddo burnt his hand by holding an iron box. Burn is pretty bad on the inner hand. Looks like it will take some time to recover. So with him, visiting doctors, his dressing, and looking around his plays and pranks...but should say...he is strong...:) He has resumed his normal routine, but I need to take care of him and his hand...

Now the good one...I am visiting India end of this month/next month..Looking forward to meet parents, friends and spending some quality time in all our fave places..:)..Started purchasing and preparing for the trip/packing/cleaning/making to do lists..

So now its too much of explanation why I am not here..:)

Anyways this soup is my hubby's and kiddo's fave...Made this many times...Here is the recipe..

Method Of Preparation:


1. Heat butter in a vessel/pressure cooker.Add the cumin, bay leaf,cloves and  fry for 30 sec. Add the ginger garlic paste and fry till raw smell goes. Add the onion and fry till it turns light brown.
2.Then add the tomatoes and carrots along with 1/2 glass water, salt,pepper and pressure cook till one whistle on medium.
3.When pressure goes open and discard the bay leaves and cloves, and grind the remaining ingredients to smooth puree. Now Heat a pan and simmer it for 2 to 3 mins.Serve warm with croutons/bread sticks.

Notes:
1. You can discard the leaves and cloves before pressure cooking it.
2. Straining the soup after grinding is optional.I dint do it.

Paneer Tikka Pizza...An Indian twist to Italian special...

Pizza is something that I have tried multiple times...but every time the pics taken where too bad to be here...Finally got a better click...so here it is..A delicious Indian and Italian fusion...All veggie lovers this sure is a fave of yours..Recipe for base is from Food Network magazine...

1. Mix sugar and warm water in a bowl and then add the yeast.Set aside until foamy for about 10 mins and then stir in the olive oil.
2. Whisk the flour and salt in another bowl, make a well in it and add the yeast mixture to it and mix gradually with a  spoon  to form a rough dough.
3. Turn the flour into a lightly dusted work area and knead the dough until smooth and elastic for about 5 mins.Dust with more flour if needed.
4. Now make two ball of it and keep it in two bowls that is lightly coated with olive oil.warp bowl using plastic wrap and keep in room temp to rise for about 1 hour 30 mins.
5. Roll out and top as desired or wrap in plastic wrap and freeze up to 1 month.

For Paneer Tikka
Paneer-15 to 20 pieces(cut to medium sized cubes)
Turmeric powder-1/4 tsp
Ginger garlic paste-1/2 tbsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Garam Masala Powder-1/2 tsp
Cumin powder/jeera-1/2 tsp
Black Pepper powder-1/2 tsp
Hung curd-1/4 cup
Chaat masala-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Onion half piece cut to cubes
Capsicum small piece cut to cubes

To marinade the paneer.
1. Whisk the curd to make it smooth. Then add ginger garlic paste and  all the spices to it and mix well.
2. Add the paneer and veggies to this mixture and mix well. keep in refrigerator for atleast 1 and 1/2  hour or more.
3. When ready to cook remove from refrigerator and let it come to room temp.
4. Now heat a pan with a tsp of oil drizzled on it. Add the marinated paneer and veggies to it and cook for 2 mins on both sides.Keep aside

For pizza:
Slightly adapted from Rak's Kitchen

1. Preheat the oven at 410 F
2. Grease a pizza pan(I used the pan used for baking cookies) with olive oil and dust it with APF. Then sprinkle some corn meal on top of it.
3. Flatten  the pizza dough  and roll the edges, place it on the pan.Apply a layer of sauce on it and spread evenly.Sprinkle some mozzarella and  Parmesan cheese.Sprinkle the vegetables and the prepared paneer tikka all over and then again sprinkle the remaining cheese.
4. Add a dash of oreango  and chilli flakes and bake it for 15 to 20 mins.
5. Serve warm.

Notes:

1. Add veggies according to your likes.

2. Rolling the dough can be done using roller or hand(stretching).