Before learning this, I used to make soup from the ready made packs. But it is always good to make it fresh than making from ready made powder. This I learnt from Ajji(Mrs Diwan, unfortunately I forgot her name, used to always refer to her as Amit’s ajji). Ofcourse I have done some modifications to it, since I could not remember the exact recipe told by her ;).
Ingredients: Tomatoes 4 Potato(small) 1 Ginger 1″ piece Garlic 2 flakes Corn flour or maida 1 tbl spn Pepper powder 1/2 tea spn Maggi taste maker(optional) 2 cubes Fresh cream(Optional) 1 tea spn Bread cubes(fried in oil or ghee)(Optional) 10 Salt
Method: Cook tomatoes, pealed potatoes, ginger, garlic(if more ginger-garlic is added, the soup gets spoiled) in sufficient water. Cool & grind to a smooth paste using the water used for cooking. (There should not be any lumps). Boil water & add taste maker. When they are dissolved, add the tomato paste. Add sufficient water and salt. Bring it to boil. Add some water to corn flour(or maida), make a smooth paste & add this to soup stirring continuously. Add the pepper powder. While serving, add cream & bread pieces(directly into soup bowl).
Serves : 3 Preparation time : 20min
Who doesn’t know egg burji? It is the easiest dish anybody can make. But this one is a little different. Not the normal egg burgi. Thanks to Kundutayi for this one.
Ingredients: Eggs(Boiled) 4-5 Onion 2 Green chillis 4 Turmeric A pinch Coriander leaves 3-4 strands Oil or ghee 1 tea spn Chicken masala or garam masala 1 tea spn Curry leaves 5-6 Mustard seeds 1/4 tea spn Salt
Method: Cut the eggs into small pieces. Heat oil/ghee & add mustard seeds. When they start spluttering, add curry leaves and green chillis. Add finely chopped onion & fry till they turn brownish. Then add egg pieces, salt, turmeric, chicken masala(or garam masala). Cook for 5minutes. Garnish with coriander leaves. Serve hot with chapathi or rice.
Serves : 4 Preparation time : 30min
