The left over special Parantha

Left over has always been a great head ache for people like me who love their food very fresh.. When I lived as a P.G in Mumbai , I remember my catholic land lady had a cook coming in the morning to cook for both lunch and dinner.. eeeouch.. I can honestly give her the leverage given her age.. I despite being working full time have preferred to cook fresh for the meal.. hence the major issue is to finish tiny quantities of leftover veggies.
This recipe is my mother's who uses it to finish off smaller portions of cooked dal, vegetables or gravy's. Very easy and very very tasty.

You need
Whole wheat flour
Left over vegetable or dal mashed into coarse puree.
Salt to taste
Red chilly powder
Ajwain
Oil / ghee for parantha's
Method
Mix the salt, chilly and ajwain in flour.
Knead the flour using the vegetable paste. Use a little water if required. usually it will not need.
Roll out parantha's and use ghee or oil to cook.
Serve with butter/ dahi or pickles..:)

CREAMY TOMATO SOUP

Vir Sanghvi.. a noted food critic says that you can judge a restaurant by the quality of their SOUP. Now at regular so called multi cuisine restaurants across India soups are perhaps the least cared for item on menu.. Standard ones are cream of tomato or cream of mushroom.. worst a lot of them serve the canned or powdered varieties..

Taking a cue from Mr. Sanghvi I started guessing what wud be the food like by sipping soup.. ;)

If the soup is the canned variety then food wud be invariably average..

Most people even restaurants use corn flour to thicken soups.. That is not a very tasty and healthy option. It is the method of making soup that ensures creamy consistency. Here is a simple and easy way.

serves 2-3 persons

YOU NEED

4 Tomatoes

1 Onion finely chopped

Butter

1 bay leaf

Salt and pepper to taste

1-11/2 cups water or vegetable stock / chicken stock

Coriander to Garnish

HOW TO MAKE
Blanch tomatoes and remove skin and large seeds. Chop coarsely.

In a saucepan heat butter. Add bay leaf and saute onions.

Add tomatoes and cover and let it simmer.

After 10 -15 mins remove the bay leaf and in a

mixer blend tomatoes into paste.

Take the paste in a pan and add stock.

Let it simmer and add salt & pepper.

Serve hot garnished with coriander and cream (optional).