Recipes For Cooking

1.      4 to 5 tomatoes

2.      1/2 carrot

3.      1 cup navy beans presoaked and cooked

4.      1/2 cup chopped capsicums

5.      1/2 cup chopped onion

6.      1/4 cup chopped tomatoes

7.      1 tablespoon chopped garlic

8.      1 tablespoon butter or olive oil

9.      2 teaspoon sugar

10.  1/2 teaspoon red chilli powder

11.  1/2 tablespoon corn flour

12.  1/4 cup milk

13.  Salt to taste   

14.  Tabasco sauce to taste

15.  Grated cheese to garnish

1.      For the stock chopped tomato and carrot and cook it in the pressure cooker.

2.      After cool completely churn this mixture in food processor.   

3.      Then strain with a fine sieve.

4.      Heat the oil or butter in pan; add the onions, garlic and capsicum.

5.      Sauté for 2 to 3 minutes or until tender.

6.      Add in the beans, tomato-carrot stock, salt, sugar and chili powder.

7.      Simmer for 7 to 8 minutes over medium heat.

8.      Mix the corn flour and milk and add to the soup.

9.      Now add chopped tomato and cook for 2 minutes. 

10.  Garnish with grated cheese and tabasco sauce.

11.  Serve hot.