It has always been my endeavour to make food with readily available ingredients. I want that when you read my recipe and it appeals to you, you can make it right away , or at least it shouldn’t be a herculean task to procure the ingredients. But at the same time there shouldn’t be a compromise on the taste. There are many ways of making “Vegetable Biryani”, but I find this method by far the easiest and tastiest. It uses the most basic spices and herbs besides regular vegetables and yet, the outcome is a delicious and aromatic “Vegetable Biryani”
Steaming hot temperatures need chilled cold soups to keep body and mind cool and calm. The vegetable markets are teeming with fresh tomatoes - thank goodness tomato prices haven’t risen like the soaring temperatures. It's time to make some Chilled Tomato soup with a hint of mint.
I use fresh tomatoes as a rule but you could use canned ones - though I cannot promise you the same zing thing which you get with fresh tomatoes.
Anjali Singh, food blogger on http://anjalisfoodkaleidoscope.blogspot.com herecomes-another-recipe.html says she learned to cook in the best possible way - trial and error! Her cooking mantra is to make simple, nutritious food that's enjoyable to eat. Anjali credits her mother, family and friends who've shared the tips and recipes that have honed her cooking skills and repertoire over the years.
Anjali has travelled the length and breadth of India, an experience she says introduced her to and initiated her passion for different types cuisine from across the country. Anjali, a university topper in Yoga education and training has a Commerce degree and is interested in French and Urdu. She has two kids.