Roasted Red Pepper & Tomato Soup

With cooler weather comes comfort food and for me that’s some hearty soup! We had a big harvest of tomatoes from our backyard vegetable garden and I put them to good use. But that’s not all-my parents gave me some beautiful cherry tomatoes from THEIR backyard vegetable garden and I also added those into this recipe. The flavor of homemade roasted tomato soup is unmatched!!

The store-bought tomato soup does not even come close to the depth of flavours of the homemade kind. I also love that you can control the amount of salt added to the recipe. Here is my recipe:

Ingredients:

  • 4-5 ripe tomatoes, diced
  • 1-2 cups cherry tomatoes
  • 1-2 red bell peppers (seeds removed, diced)
  • 1 onion, diced
  • 3-5 pieces of garlic
  • 1-2 tsp olive oil
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • optional: coconut milk

Method:

  • pre-heat oven to 450 degrees
  • in a baking tray, add the diced tomatoes, cherry tomatoes, diced bell peppers, onions, and whole garlic cloves
  • drizzle with olive oil and coat vegetables
  • season with onion powder, garlic powder, salt, and pepper
  • mix with hands so all vegetable are coated
  • roast in the oven for 30 minutes or until vegetables are soft
  • let the vegetables cool down a bit
  • add to blender (I have a Vitamix) and blend together until smooth
  • Optional: at this point, I added in some coconut milk to give the soup some extra creaminess. (You can also add vegetable stock, but please note this will change the flavor slightly)
  • serve warm and enjoy!

Save this recipe, it will come in handy for the next few cold months! Once you’ve made homemade tomato soup, you’ll never go back to the store-bought one again! Happy cooking!

Let me know if you try out this recipe! I usually reply to emails within 24 hours 🙂

-Tabassum

@kashmirifoodie

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Back to School 2020-Lunch Ideas !

Hi friends 🙂 2020 has been an incredibly difficult year for everyone, especially parents. As a parent myself, I completely understand the challenge that awaits us with the new school year beginning. Whether you have chosen to send your children to school, or have decided to keep them home to learn online, I know it was not an easy decision either way and I pray that all of our children have a wonderfully safe educational year ahead 🙂

Irrespective of the method of learning you’ve chosen for your child(ren), one thing that remains the same for all parents is…..preparing meals for the kiddos!!! YEP!!!!!!!!

I’ve taken the liberty to put some lunch ideas together, which to be honest, I would take to work as well :):):) ** Dual purpose woohoo!!!**

Feel free to peruse the photos below, links to the recipes follow under each photo:

 

 

Instant Pot Hard Boiled Eggs

Koftai

Apple Crumble Muffins

Blueberry Crumble

Papdi Chaat

Kabobs

Slice the sweet potato and pop it into the toaster! THAT’S IT!!!!

 

As always, send me an email: kashmirifoodie@gmail.com or DM on Instagram

if you have any questions.

xoxo

Tabassum

 

 

DAAL MAKHANI (BLACK LENTIL CURRY)

Today I felt like having some comfort food, a staple dish in every Kashmiri home, especially in the colder months- daal makhani (black lentil curry), which reminds me of my mom. I used to love eating this (with boiled eggs!) after coming home from a long day at school & work. Passing along the tradition to my kids, and now you all through this recipe! Note: I don’t show the boiled eggs here because my daughter is allergic.

A single pat of butter is placed on top of the daal as a finishing touch, which was a trick passed down to my mom from her mom. The word “Makhan” literally translates butter. I LOVE BUTTER. Little known fact about me 🙂

DAAL MAKHANI (BLACK LENTIL CURRY) RECIPE:

Ingredients:

2 cups Black lentils
4 cups water
1/2 tsp Garam Masala
1/2 tsp Coriander, ground
1/2 tsp Red chilli powder
1/2 tsp Salt
Thadka (oil seasoning)
3 tsp Unsalted Butter, cold
1 tbsp Black seeds (Kolonji/nigella)
2 Garlic Cloves, sliced thin

Preparation:

  1. Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and boil on medium heat on stove. Leave uncovered and stir occasionally.
  2. Cook lentils until soft, approximately 40 minutes.
  3. Meanwhile, make the thadka (which is the flavourful oil seasoning for daals)
  4. In a large pan on medium heat on stove, add in the cold butter. Allow to melt.
  5. Add in the thinly sliced garlic cloves and watch closely-once they are light golden add in the black seeds and sauté for 2 minutes.
  6. Remove from heat.
  7. Once the daal is done, take the thadka (oil seasoning) and carefully pour on top of the daal.
  8. Top with cilantro and one pat of butter and serve with warm naan!

Want to make this daal in the instant pot? HERE’S HOW:

Instant Pot: Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and close lid of instant pot. Seal the sent. Select the ‘Multigrain’ button which automates to 40 minutes or so. Continue on with the recipe.

TIP: if there is too much water, just boil it off (sautee button on instant pot). If daal is too dry, add more water. ENJOY!

 

I hope you’ll try this recipe out and let me know how it turns out! It As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!

xoxo

Tabassum 

Spicy Baked Salmon

 

If you’re crunched for time, this spicy baked salmon is the perfect dinner for you. It comes together in just 1o minutes (with a little pre-planning!) and is a family favourite around here.  It’s simple, wholesome and pairs great with a variety of sides! and hey, my toddlers love this salmon so this recipe is a total mom win 🙂

Remove the frozen salmon from the freezer in the morning before you leave for work OR thaw your salmon, marinate and bake right away!  Either way, it’s a pretty low maintenance kind of dish!

Ingredients:

2 Wild Pacific Salmon Fillets

3 tsp soy sauce

2 tsp raw organic honey

1/4 tsp red hot chilli powder (laal mirch)

1 tsp vegetable oil

Method:

Pre-heat oven to 400 degrees

Coat the baking dish with the vegetable oil

Pat dry the salmon with paper towel. This will remove excess liquid.

Place salmon into the baking dish

Combine the soy sauce, honey and chilli powder together

Pour the mixture over the salmon

Bake at 400 degrees for 10 minutes

Once done, there may be excess glaze on the baking sheet, spoon this over the salmon a couple of times for extra flavour

Serve with salad or any side of your choice

Dinner’s ready!

 

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

 

Eggplant Pizza

 

 

I love pizza! But I don’t love the crazy amount of calories in it (approx 300 calories per slice) and I don’t find it super filling either. Solution: Eggplant pizza to the rescue!😍

INGREDIENTS:
1 eggplant, cut into 1 inch rounds
Pizza Sauce
Any toppings of your choice

METHOD:
Assemble pizza using the eggplants as the “crust”
Top with your favourite toppings
Bake at 350 for 25 mins (or until soft but not super mushy 😅)

And there you have it! Approximately 60 calories per slice…not bad! This is a nutrient rich alternative to pizza that will leave you feeling full and satisfied. Plus you can have multiple slices and not worry about it taking up half of your daily total calorie intake…woohoo!

Enjoy!

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie