Carrot and Coriander Soup

Ingredients:
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic
1200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butter
Salt to taste

Recipe:
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.

Tomato Saar

Ingredients:
1 cup of grated coconut
6 cloves of garlic
1 tspn of cumin seeds cumin seeds
3-4 green chillies
¼ cup coriander leaves
5-6 large sizedripe tomatoes
2-3 tblspns sugar
Salt to taste
½ tspn of red chilli powder
2 tblspns of ghee
1 tspn of mustard seeds
A pinch of asafoetida
8-10 curry leaves

Recipe:
Make a paste of grated coconut, garlic cloves and cumin seeds. Slit green chillies into two. Chop the coriander leaves.Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it to a pan and add three cups of water and bring it to a boil.Simmer for fifteen minutes and puree when it is a little cool.Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves. And pureed tomatoes and slit green chillies and bring it to a boil and add sugar. Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning.Serve hot, garnished with chopped coriander leaves.

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