Red pepper soup

When we need something warm and comforting on a rainy evening, then soup is the answer.

This pepper soup was an inspiration from a picture in a cookbook which I was sifting through.

Then I saw a some fresh peppers in the market and voila!

Serves- 2 large portions
Ingredients

1. Pasta (any shape)- 1/2 to 3/4 cup
2. Red pepper/ Red color capsicum- 5
3. Garlic- 2-3 cloves
4. Olive oil - 1 tbsp
5. Shallots- 2, chopped fine
6. Vegetable broth- 1 cup
7. Black pepper- 1/4 tsp or as per taste
8. Salt as per taste

Method

• Boil the pasta till al dente. Reserve the water.
• Grind the peppers and garlic together with 1 tsp of olive oil to a puree.
• Heat the remaining olive oil. Saute the shallots in it.
• Pour the puree into the pot. Add vegetable broth and salt. Mix and cook for a few minutes.
• Now add the pasta with the water reserved. Cook for a few minutes. Add black pepper.
• Taste and check for salt and pepper.
• Serve hot for a fulfilling meal.
• It'll go great with some cheesy garlic bread, or buttered french bread even some plain boiled rice.

Kundru/tindora/tendli stir fry- no onion, no garlic recipe

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! ~Tom Jones and Harvey Schmidt

All green veggies, (when fresh!) are a hit with me and this simple kundru dish is no different. I instantly admired it for its crunch and bite. It is one of the staples in my kitchen.

This is an easy and quick recipe for a light meal. It serves well as a side.

You will need
Kundru- 250 gm,cut into long strips
Tomato- 1 medium, chopped
Salt- 1/2 tsp or to taste
Haldi/Turmeric powder- 1/4th tsp
Dhaniya powder- 1 heaped tsp
Red chilli powder- 1/4th tsp
Heeng/ Asafoetida powder- 1 pinch
Jeera/Cumin seeds- 1/2 tsp
Oil- 1/2 tbsp

Method
1. Heat oil in a wok.
2. Add heeng and jeera. Let jeera sizzle and brown.
3. Add Kundru. Toss it around on a medium flame. Cover and cook on a low flame for a few minutes. Check often.
4. Add all the masalas/spice mixes and the chopped tomatoes. Turn and mix the vegetable.
5. Cover and cook for a few minutes more. The tomatoes will turn mushy. Check if you can cut the kundru slice with a spoon. If you can do it easily, it means its done. If you cannot, it needs a little more cooking time.
6. Serve hot with Chapatis/ Rotis or pack in the Lunchbox/Tiffin.

Enjoy!