Warmth in a cup

Down foodpath

Whenever I think of Sundays, my memories go back to the good times my family and I spent together. While my dad would fix the drinks, my mother would be  busy in the kitchen preparing something delicious.

 During vacations, we would go to my grandmother’s house in Mangaluru and have a feast there. I used to help out as much as I could. So I grew up exposed to a variety of cuisines and that’s how I became interested in cooking. I baked my first cake when I was 18 years old — a chocolate cake. I still use the same recipe. It is only a few years ago that I started taking up cooking seriously.

When I moved out of my house, I had to take care of myself, so I started making my own food. I don’t always have the patience to create too many dishes. ‘Get in and get out’ is my kitchen policy. But I try to making something yummy, something that can be prepared easily.

I guess that’s why I’ve become the person everyone expects food from. I’ve even noticed that my friends are scared to invite me over for  dinner. They think that I will judge them! To be honest, sometimes, I just want someone to make something for me.

Having said that, I am proud of my cooking. I enjoying making a variety of sauces  I just have an induction cooker and an OTG oven at home. I do all my experiments in the small kitchen and thankfully they do come out quite well.

I do have my off days though. The other day, I tried making a savoury with the leftover cherry compote from  banana pancakes.

Let’s just say that it didn’t come out too well. But I have some more left. I am going to try something else with it. I do enjoy fixing my disasters.

I’m often asked to start a business with cooking but I love my job too much to make such a commitment.

I love cooking and baking, and if my venture doesn’t work out, I might not enjoy doing it anymore. So it’s better that I continue creating some unique stuff. The recipe I’m sharing today is that of ‘Roasted beetroot and tomato soup’.

It’s perfect for the cold weather these days and fills you up as well. Roasting it better than boiling it, and it doesn’t take too long to prepare either.


Recipe

Roasted Beetroot and Tomato Soup

Ingredients

Beetroot, 2 medium
Tomato, 3 medium
Stock, 1 cup or 1 stock
cube (veg or chicken)
Paprika or chilli powder,
1 tsp
Salt to taste
Greek or regular yoghurt, 1 tbsp per bowl

Method

Wrap the beetroots individually in aluminium foil and pop them in a warm oven and let it bake for an hour at 190 degrees C.

In the meanwhile, chop the tomatoes and cook them down with a splash of water for 20 minutes.
Once the beetroots are done (check for doneness by sticking a knife through them), let them cool.
Puree the cooked beetroots with the tomatoes.

Heat a pan and bring the beetroot and tomatoes up to a simmer with the stock, paprika and salt.
Add any herbs at this point if you like.

Take it off the heat and serve with dollops of yoghurt.

Pallavi Shastry
(As told to Anila Kurian)