<p>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. <br /><br /> 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. <br /><br />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.<br /><br />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. <br /><br />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. <br /><br />I do have my off days though. The other day, I tried making a savoury with the leftover cherry compote from banana pancakes. <br /><br />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. <br /><br />I’m often asked to start a business with cooking but I love my job too much to make such a commitment. <br /><br />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’. <br /><br />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. <br /><br /><br /><em>Recipe</em><br /><br />Roasted Beetroot and Tomato Soup<br /><em><br />Ingredients</em><br /><br />Beetroot, 2 medium<br />Tomato, 3 medium<br />Stock, 1 cup or 1 stock <br />cube (veg or chicken)<br />Paprika or chilli powder, <br />1 tsp<br />Salt to taste<br />Greek or regular yoghurt, 1 tbsp per bowl<br /><br />Method<br /><br />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.<br /><br />In the meanwhile, chop the tomatoes and cook them down with a splash of water for 20 minutes.<br />Once the beetroots are done (check for doneness by sticking a knife through them), let them cool.<br />Puree the cooked beetroots with the tomatoes.<br /><br />Heat a pan and bring the beetroot and tomatoes up to a simmer with the stock, paprika and salt.<br />Add any herbs at this point if you like.<br /><br />Take it off the heat and serve with dollops of yoghurt.<br /><br />Pallavi Shastry<br />(As told to Anila Kurian)<br /></p>
<p>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. <br /><br /> 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. <br /><br />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.<br /><br />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. <br /><br />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. <br /><br />I do have my off days though. The other day, I tried making a savoury with the leftover cherry compote from banana pancakes. <br /><br />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. <br /><br />I’m often asked to start a business with cooking but I love my job too much to make such a commitment. <br /><br />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’. <br /><br />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. <br /><br /><br /><em>Recipe</em><br /><br />Roasted Beetroot and Tomato Soup<br /><em><br />Ingredients</em><br /><br />Beetroot, 2 medium<br />Tomato, 3 medium<br />Stock, 1 cup or 1 stock <br />cube (veg or chicken)<br />Paprika or chilli powder, <br />1 tsp<br />Salt to taste<br />Greek or regular yoghurt, 1 tbsp per bowl<br /><br />Method<br /><br />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.<br /><br />In the meanwhile, chop the tomatoes and cook them down with a splash of water for 20 minutes.<br />Once the beetroots are done (check for doneness by sticking a knife through them), let them cool.<br />Puree the cooked beetroots with the tomatoes.<br /><br />Heat a pan and bring the beetroot and tomatoes up to a simmer with the stock, paprika and salt.<br />Add any herbs at this point if you like.<br /><br />Take it off the heat and serve with dollops of yoghurt.<br /><br />Pallavi Shastry<br />(As told to Anila Kurian)<br /></p>