Tomato and Vegetable Soup
Carrot, peas, sweet corn
Salt, sugar, black pepper powder, garam masala
Coriander leaves (for garnish)
Add the chopped tomato and onion in the pressure cooker along with ginger and garam masala and let it boil for some minutes. When ready, take it out and keep aside. Boil the chopped carrots, peas, sweet corn, onion, ginger along with some salt. Then make a paste with the boiled carrots, peas and sweet corn. In a frying pan, add butter and add the tomato and vegetable mixture. And then, heat water and put corn flour in it. Mix well. Put it in the frying pan with pepper. Serve hot and garnish with coriander leaves.
YOU CAN FIND
“I CAN COOK
SOUPS – 1
BY MARIKA GERMANIS AT:
This is for the top and sides of the cake
500g 1 ¼ lb icing sugar
1 teaspoon lemon
2 teaspoons glycerin
Palette or spatula or flat knife
Put the egg whites in mixing bowl add the lemon juice and glycerin, slowly add the sieved icing sugar mixing with the wooden spoon. When the mixture is smooth and can stand up in peaks when lifted with a spoon, you are ready to ice your cake. Put the icing in the middle of the top of the cake. Spread the icing over the top and down the sides of the cake. Using the knife, draw up the icing into soft peaks. Leave the icing for two of three days to dry. Using your left over almond paste make holly leaves and berries for the top of the cake. A ribbon tied around the sides of the cake makes a nice finish to the Christmas cake.