Cream of tomato soup

Half kilogram, red ripe tomatoes

One onion

1 cup water or vegetable stock

Half liter milk

0.060 grams flour (Maida)  

0.060 grams butter

Four peppercorns

2 bay leaves

Salt

A dash of sugar whipped cream parsley or coriander leaves

Heat half the butter and sauté sliced tomatoes and finely. Chopped onion is together with bay leaves and peppercorns. Add water or stock and simmer till well cooked. Pass through a fine sieve. Add water or stock and simmer till well cooked. Pass through a fine sieve.

Heat remaining butter and cook the flour, gradually adding milk. Bring to boil and cook till thickened.

Reheat tomato puree. Blend the tomato puree and milk sauce together with an egg whisk. Take care that neither is boiling while blending. In fact, cool each for five minutes and then mix.

Pour into soup bowls and add a spoonful of cream in each. Garnish with a sprig of parsley or coriander eaves.   

Tomato Rasam

4 large red tomatoes

One large onion

T teaspoon cumin seeds

Half teaspoon peppercorns

Six cloves garlic

One bunch coriander leaves

Four red chilies

One tablespoon gingelly oil

0.25 teaspoon mustard seeds

Pinch of fenugreek seeds (methi)

2 teaspoon slat or to taste

Wash the tomatoes and boil with four cups water till tomatoes are soft. Mash the tomatoes after removing skin.

Grind together the cumin seeds, peppercorns and garlic coarsely and add to the tomato liquid. Slice onion and break chilies into small bits and add.

Heat the oil in a medium –sized pan and fry mustard seeds and fenugreek seeds. When the seeds begin to crackle and brown lightly, pour in the tomato mixture. If it is too thick, add a little water and bring to boil. Remove from heat, add chopped coriander leaves and serve in cups with rice or after dinner.    

 Swiss tomatoes

Take items

Half kilograms red tomatoes

1.25 kilograms potatoes

One tablespoon chives or parsley

One medium size onion   

1.25 kilograms cheese

Take Sufficient Salt and pepper

Boil potatoes, peel and dice finely. Mix potatoes with grated cheese, chopped onion, salt, pepper, and parsley. Have the tomatoes into cups and remove pulp and seeds. Fill with the mixture and bake in a moderate oven for about 15 minutes.