Tomato Soup


Often entering the Kitchen Most of us feel that cooking should be easy,simple and less time consuming,Most of the people somehow run from complicated recipes and don’t even try out for cooking a gourmet. But i am making an effort for them, turning a very simple recipe of Tomato Soup more simpler such that you would never feel having small time to cook this.

Time: 15 Min
Portions: 2

You Will Need-
– 2 Cups Water
– 6 Medium Ripe Tomatoes
– 4-5 Garlic Clove
– 2 Tbsp Oil
– 1 Bay Leaf
– 1 Small Onion
– Salt as per taste
– 1/4 Tsp Black pepper Powder

1- Cut tomatoes in rough medium dices and cut onion into 2 halves.
2- Crush the garlic by smashing it by something
3- Put cut Tomatoes, onion , Garlic, Water and oil in a Pressure cooker and close the lid
4- Put  on flame until it whistles 4 times,Remove from flame and let the steam out for 4-5 min.
5- Process the Liquid into a Food Processor or use a Hand Blender and stain
6-  Add salt pepper, Heat it and stain again before serving.
7- Garnish it with Cream or Coriander Leaf


Baked Potato Wedges

Potato Wedge1

From a Big Restaurant to a small Food Truck or outlet, This variation of French Fries is served as an accompaniment or it is accompanied with sour cream and Sauce.Large unpeeled wedges of Potatoes are baked or fried which is an all time  favorite of junk food eaters.I will show you the Baked version of this which is as simple as making french fries.

4 Medium Size Potatoes
– 3 Tbsp Oil
– 1 Tsp Salt
– 1/2 Tsp Mixed Herb Seasoning

– Wash Potatoes properly and Par Boil them(upto 70%), after boiling rinse them properly using a dry kitchen towel.

  • Cut them into half lengthwise , then half into another half making wedges, cut another Half making 8 wedges(unpeeled) from 1 potato
  • Coat all the wedges with oil and seasonings and put them on a Baking tray
  • Put them in a Preheat oven at 200 degree c and bake them for 20-25 minutes untill golden brown and tender.

Serve with the Sauce you Want

Watermelon Amuse Bouche


Amuse Bouche in French refers to ‘Small Bit of Food’, Considered as a Hors d’ Oeuvre( first course of French classical Menu) it is often served complimentary before start of the meal. Amuse Bouche can be of anytype from Fruit to Vegetable, Poultry to Seafood, just it has to be as it is described by its meaning. One of a very easy yet appetizing one is using Watermelon which can be served in Home as well as restaurants. Four ingredients and you are finished with this Job


– Watermelon
– Mascarpone/ Feta cheese
– Ginger Julienne
– Any Microgreen for Garnish(Prefer Mint)


  • Scoop Out a Ball from Top side of Watermelon where there are no seeds.
  • Put it in a Spoon, Put Cheese over it.
  • Garnish it with fine Ginger julienne and microgreen( i have used Holy Basil).

Serve Immediately 🙂

Pasta in Arrabiata Sauce


Coming across various foods and dishes in this exciting culinary journey of Hotel Management, I can not leave behind one of the most popular and staple Traditional food of Italian cuisine, not only in Italy, It is a dish which we would found in every part of the world. Pasta made with durum semolina is always served with some sauce to overcome its dry texture,providing it excess moisture, Appealing color and Appetizing taste. Arrabiatta sauce is the most basic among all, made from fresh tomatoes it is all time favorite of most of the people. Let’s checkout the recipe.

Type : Main cource
Time : 15-20 Min
Servings : 2


Ingredients Required: 

  •  150 Gm Pasta (any)
  •  5-6 Medium Ripe Tomatoes
  •  1 Medium onion
  •  2 Tbsp Tomato Puree
  •  1 Tsp Red Chili Flakes
  •  6-8 Cloves Garlic
  •  1 Tsp Oregano/ Italian Seasoning
  •  Salt as required
  •  1/4 Tsp Black Pepper
  •  100-200 ml Water
  •  2 Tbsp Olive oil


1- Boil Pasta till Ala-dante.

2- Roughly chop Tomatoes into dices, Finely chop onions and Garlic

3- Put Oil in a Sauce pan , Add Garlic and Onions into it and saute till onions becomes little Golden


4- Add tomatoes with little salt ,saute for 2 minutes and then add tomato puree and around 120-140 ml of water as required, Cook it for 8-10 minutes till the tomatoes gets soft.


5-  Blend this mixture in a food processor or do it with a hand blender. Again put it on flame, Add chili Flakes, Black pepper and cook it again for 4-5 minutes on high flame.


6- Add the Boiled Pasta, Stir it, Add oregano, Check Seasoning and cook fir 2 minutes.


Put it in A plate and Serve 🙂

Make sauce and Boil Pasta Side by Side to Save Time.
Add little Sugar if sauce gets too much Tangy.
You can also use Homemade Pastas.

Read the Tips To Boil Pasta Perfectly CLICK HERE