Tomato Soup



  • 8 Tomatoes (medium size)
  • 3-1/2 cups Water
  • 1/2 tbsp Butter
  • 1/4 tsp Black pepper powder
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Bay leaf and cumin powder
  • Salt to taste
  • 2 tbsp Cream for garnishing


  • Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
  • Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
  • Heat butter in a pan.
  • Add black pepper powder, red chilli powder, bay leaf and cumin powder and salt.
  • Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
  • Serve hot. Garnish it with cream separately in each bowl.



Ingredients needed

Idly Batter – 2 cups
Mustard seeds -1 tsp
Urad dal -1/2 tsp
Onion – 1
Capsicum – 1
Carrot – 1
Green chilli -1 finely chopped
Ginger -1 inch piece – finely chopped
Curry leaves – few tender ones
Coriander leaves – few finely chopped
Salt to taste


Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.

Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.

Add small pieces of capsicum or grated carrot in it.

Now mix the above with the idly batter.Our paniyaram batter is ready now.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.(see picture above)

Keep the heat in medium low and close the pan. Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon.

Cook the other side also till golden brown. Remove from pan using a rod or spoon and serve hot with tomato chutney or kara chutney or sambar.