Easy Mushrooms Stuffed Ravioli with Tomato and Basil Sauce

Easy homemade ravioli stuffed with super easy mushroom filling and served with tangy tomato and basil sauce. This is SOUL FOOD AT IT’S BEST!

Disclaimer: I have no training in any cuisine whatsoever. All recipes and techniques I develop are from the internet and/or cookery books. If you feel like my recipe needs a bit of work or thought, please feel free to drop in a comment. I would love to hear from you. Calling all my fellow Italian bloggers to review the recipe and give it their nod! ūüôā

Mushroom Stuffed Raviolis with Tomato and Basil Sauce

I love raviolis, my favorite being spinach and ricotta ravioli in tomato sauce. The creamy salty ricotta gets perfectly balanced with the tanginess from the sauce. I can eat that thing forever and I do, all by myself! Who needs to share soul food anyway, right?!

Last year I made raviolis for the first time, that was when I had started creating and experimenting with different cuisines in the kitchen and started trying out dishes labeled as “Complex”.¬†I know a lot of people would consider raviolis or homemade pastas as complex and wouldn’t dare to try it. I was one of them too. The ease of opening a packet of supermarket pasta and boiling it is immeasurable and it would take a lot of effort for me to convince you to attempt this dish but all I can say the you sense of achievement of achievement you feel when you make your own pasta is out of this world. When you see pasta made with your own two hands, you’ll understand the feeling I’m talking about. Quite honestly, when I made raviolis for the first time and they came out perfect, I became so much more confident of my cooking skills.

homemade pasta

You don’t need too many ingredients to make pasta at home and it is way cheaper than the store bought version. All you need is flour, olive oil, eggs and salt. I’m sure you have these in your pantry now and it doesn’t even take that long. All you need to do is mix these ingredients, make a ball of dough then knead it for 10 minutes. It doesn’t take up too time much except that you’ll need to let it rest for a little while, from 30 minutes to 1 hour and then cut it in the desired shapes. I know a lot of people let their doughs rest for 12-24 hours but I lack their patience, if I want something I want it now and 1 hour resting time works perfectly because you can prepare your sauce and the filling in that time.

pasta dough

This recipe doesn’t even require for you to have a pasta machine, I don’t have one and I don’t even feel the need to get one, not because its useless (I’ve heard its a bliss to have one) but because I don’t make raviolis everyday and investing in something I’ll only use once or twice a month or sometimes once in 6 months doesn’t make any sense to me. My good ol’ rolling pin works just fine. It takes a bit of effort but I’m Indian and we make rotis, so I know how to knead and roll out dough perfectly. It takes a bit of practice in the beginning but once you get hold of it, it becomes quite enjoyable and relaxing.

homemade mushroom ravioli with tomato sauce


Serves: 2

Prep Time: 1 hour (including the dough resting time)

Cooking Time: 10-15 minutes

For the Dough

  • All Purpose Flour, 200¬†grams
  • Eggs, 2
  • Olive Oil, 2 tbsp
  • Salt

For the Filling

  • Garlic, 4-5 cloves
  • Button Mushrooms, 200 gms
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt and Pepper to taste

For the Sauce

  • Garlic, 4-5 Cloves
  • Onion, 1 large, chopped
  • Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Tomatoes, 3 medium, chopped (use the reddest tomatoes you can find)
  • Tomato Puree, 1/2 cup
  • Cheddar Cheese, 2 tablespoons, grated
  • Water, 1/2 cup
  • Basil Leaves, 4-5
  • Salt, pepper and oregano, to taste

TIP: If you don’t have olive oil, use vegetable oil instead.

Homemade Mushroom Stuffed Raviolis with Tomato and Basil Sauce


  1. Prepare your dough by mixing all the ingredients listed under “for the dough”. Get it all together using a fork and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water. Now knead this dough for roughly 10 minutes or until the dough feels soft and looks smooth. You can refer to a picture above, that’s my dough. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
  2. In the meantime, prepare your filling. In a pan, add in the olive oil and butter. Once the butter starts melting add in the garlic and fry until just golden brown in colour. Now toss in the chopped mushrooms and saute it. At this point lower the heat, ¬†cover the pan and cook mushrooms until just done. This should take somewhere around 10 minutes. You should keep peeking though so that they don’t burn.
  3. Whilst the mushrooms are cooking, we’ll prepare the sauce by taking a heavy bottomed pan. Heat the olive oil and add in 1 tablespoon of butter (save the remaining 2 for later). When the butter starts to melt, add in the garlic and saute until golden brown in color. Now toss in the chopped onions and saute for a minute. Lower the heat and let the onions cook on low heat and brown.
  4. By this time your mushrooms should be done for the filling. Add in the salt and pepper and set them aside to cool. You need the filling to be at room temp before stuffing it in the raviolis.
  5. Getting back to our sauce, check if the onions have browned a bit, if they have add in the tomatoes and tomato puree and cook at high for a minute. Lower the heat again, add in the remaining tablespoon of butter and let the tomatoes cook. Add in¬†¬†the basil leaves (as many you desire) and¬†a little water from the 1/2 cup you have reserved for the sauce, 1/4 cup should suffice. This should prevent the tomato from sticking to the bottom. Let this cook on very low heat for about 10 minutes. Keep stirring occasionally. DO NOT hurry this sauce or else it won’t taste the same. Give it time to develop flavor, the most important part being cooking the tomatoes until they turn deep red.
  6. Once the tomatoes look cooked or darker in color, add in the remaining water if required. If you like a thick sauce you may skip the water. Add in the cheese, salt, pepper and oregano. You can fry a few extra mushrooms like you did for the filling and add them to the sauce at this point. I also like to add in an additional tablespoon of butter after this point but its completely your call.
  7. This sauce will be rustic with bits and chunks in it, if you prefer a smoother version just whizz up the sauce using a hand blender or in a food processor. WARNING: The sauce will change color from red to orange if you blend it. If you don’t mind that, carry on but if you want the sauce to remain red even after whizzing, skip the cheese in step 6, add it only after blending the sauce (or you can skip it altogether).
  8. For the raviolis, refer the pictures below.

homemade raviolis

  • Roll out the dough on a floured surface using ¬†a rolling pin. The dough should be really thin. Paper thin.
  • Using a cookie cutter cut out round shapes in the pasta dough and mount the mushroom filling on them in the center.
  • Using a pizza cutter, you can make linguine pasta too. (optional)
  • Take another piece of round cut dough and place it over the piece of dough with filling on it. Press the edges.
  • Use a fork to seal the raviolis by pressing it gently on the edges and making sure that the pieces of dough are locked.
  • In a deep pan, add in water and salt and bring to a roaring boil. Toss in the raviolis and boil for 2 minutes. Same for linguine.

TIP: Apply flour to your rolling pin too, to prevent it from sticking. Avoid using too much flour while rolling the dough though as it can make the raviolis tougher.

9.  To assemble, simply transfer the raviolis to the serving plates and drizzle sauce generously. Sprinkle cheese, Cheddar or even better Parmesan. Decorate with a few basil leaves and serve.

I really hope you like the recipe and try it out. I’d love for you to write to me with your feedback.

Connect with me: I’m available on Pinterest, Instagram and Facebook. All links on the homepage.

Radhika M. xx

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How to Make Donut Poppers in Less Than 30 Mins

Soft, spongy pillows of cake! These quick cake-like donut poppers are perfect for breakfast, snacks or with your evening tea.

Donut Poppers

These donut poppers are originally from Africa and I tasted these at a friend’s place who’s from Cameroon but lives in London. These poppers or African doughnuts, as they are popularly called, are generally made at parties as snacks, or at least at my friend’s place. Almost cake-like, these fried balls of dough are perfect with coffee or breakfast, that’s how I’ve been eating these. They’re also great for when you get those occasional hunger pangs in middle of nowhere. Pop one in your mouth and you’re set for an hour! ūüėÄ

This is however, not my friend’s recipe, she used yeast and I didn’t. Mine were more like cake and hers were more like bread, probably because of the yeast. I couldn’t get hold of her so I adapted this recipe from this blog.


The best part about these donut poppers is than you can go crazy with variations. Orange, nutmeg, cinnamon, lemon or just about any flavor you like. I went for the regular ones, with loads of vanilla. There are a lot of ways you can present them, dunk them in sugar and cinnamon or serve them smothered with chocolate, its really your call how you’d like to please taste buds. I used some leftover chocolate and orange sauce and dropped it over them making them perfect.

donut poppers


Makes around 2 dozen Donut Poppers

Prep Time: 10 minutes:

Cooking Time: 15-20 minutes (in batches)

For Donut Poppers

  • Flour, 2 1/4 cup
  • Baking Powder, 2 teaspoon
  • Sugar, 2/3 cup
  • Salt, 1/2 teaspoon
  • Milk, 1/2 cup
  • Eggs, 3 large at room temp.
  • Vanilla Essence, 2 teaspoons
  • Vegetable Oil, 1/4 cup
  • Oil for deep frying
  • Optional flavourings, 1 or 2 teaspoons (Orange zest, Lemon zest, Nutmeg, Cinnamon)

For Chocolate Sauce

  • Dark Chocolate, 60 grams
  • Milk, 1/2 cup or 120 ml
  • Orange zest peel, 2 zest peels around 3‚Ä≥ long or similar

*If you would like to flavour the donut poppers, add in 2 teaspoons of the flavour you like, For example, 2 teaspoons of lemon zest will work perfectly for this recipe. Go easy with nutmeg and cinnamon though, 1 teaspoon will be enough.


  1. Mix flour, baking powder, sugar and salt in a bowl and set aside.
  2. In a separate jar, mix together milk, eggs, vanilla essence, optional flavoring and oil. Whisk this mixture properly and little by little add it to the dry ingredients using a spatula or a wooden spoon. Do not over mix this batter, just mix until you see dry flour, when you no longer see flour or lumps stop mixing and proceed.
  3. Heat oil in a pan. ¬†You’ll have a batter now, what you need to do is using your 4 fingers (ONLY fingers) scoop out the batter and release in hot oil using your thumb. If you can’t get hold of this procedure, you can use two spoons, use one to scoop out the batter and other to release the batter into hot oil, what you’re looking for is a ball like drop of batter. Deep fry the balls for a few minutes until the bottom side turns golden brown, when they do, turn them over and deep fry until the other side also becomes nice and golden.
  4. It is highly important to fry the balls in batches. You can decide the size for yourself but ideally they should be 1 1/2 -2 inches in diameter.
  5. After frying the balls, transfer them to dish lined with kitchen paper to soak up the excess oil and you’re done!
  6. To make the chocolate sauce, heat milk in a pan with orange zest peel, once the mixture reaches a boil strain the orange peel out and add in the chocolate. Turn the heat to low and let the chocolate melt, mix occasionally. Your chocolate sauce is ready to serve once the chocolate has melted and formed smooth shiny mixture. Enjoy hot over your donuts.

Enjoy these donut poppers over breakfast, over coffee or both. It is pretty much great for everything !
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Churros with Orange Flavoured Chocolate Sauce

Crispy on the outside, cakey on the inside, my churros and zesty orange chocolate sauce will keep you asking for more!

Churros with Orange Flavoured Chocolate Sauce

If you’re a regular on my blog you’d know that I have baking/cooking wishlist. One of the things on my dessert wishlist was churros and can I say that I successfully ticked it off today! I made the crispiest, cakiest, chewiest churros today with an orange chocolate sauce that is out of this world delicious.

Churros with Orange Flavoured Chocolate Sauce

When I was researching for a churros recipe online I came across a lot of them. I normally go with the easiest one but when I read a few “safe” chocolate sauce recipe I knew I had to jazz it up to my liking.¬†I’ve always loved the chocolate orange combination so I thought of adding a LOT of orange zest to my sauce and believe me that did all the magic!¬†The cinnamon in the churros and the orange in the sauce was giving out amazing flavors! It was hard stopping myself from eating those, so I’m going to warn you now that this is a highly addictive recipe!

Churros with Orange Flavoured Chocolate Sauce

I was quite intimidated by churros like I am from most pastries but the effort this recipe requires compares to the effort required in boiling pasta. Yes, that simple. All you really need to do is make the dough which is the easiest form of dough there is, then piping it using a piping bag into hot oil. Once the churros are fried you can take them out and dip them in cinnamon sugar mix and done! You can actually make these everyday for desserts or when you have guests over without having to slave in the kitchen all day. This recipe gives maximum taste in minimum time and effort. You give nothing to this recipe but what you get in the end is life changing-ly good.

Churros with Orange Flavoured Chocolate Sauce

This chocolate sauce is really basic. Melted chocolate and milk but with a hint of jazz. I added orange zest peel to enhance the flavor, you can of course use an orange chocolate instead if you’re out of oranges. There are a lot of variations you can make here, you can even add cardamon to the chocolate which also gives an amazing flavor. Go crazy and make your own flavor, this recipe is really safe you can’t go wrong with it.

Churros with Orange Flavoured Chocolate Sauce


Makes 2 dozen churros (4-5″)

Prep Time: 10 minutes

Cooking Time: 10 minutes

For the Churros

  • Caster Sugar, 1/3 cup + 2 tablespoons, separately
  • Cinnamon Powder, 1 1/2 teaspoons
  • Vegetable Oil, 2 tablespoons for dough + extra for deep frying
  • Water, 1 cup or 240 ml
  • All Purpose Flour, 1 cup
  • Salt, 1/2 teaspoon

For the Chocolate Sauce

  • Dark Chocolate, 60 grams
  • Milk, 1/2 cup or 120 ml
  • Orange zest peel, 2 zest peels around 3″ long or similar

Churros and Orange Flavoured Chocolate Sauce

Churros with Orange Flavoured Chocolate Sauce


  1. For the sugar dusting on the churros, prepare the mix by mixing 1 1/2 teaspoons of cinnamon powder and 1/3 cup sugar. Set this aside to be used later.
  2. Take a pan and add water, 2 tablespoons sugar, salt and 2 tablespoons oil to it and whisk until it reaches a boil. This mixture has to be made on medium heat. Once it  is about to reach a boil, turn the heat off.
  3. Take the pan off the heat and add in flour all at once to it and mix thoroughly, use a  spatula if you have it or even a wooden spoon to make a dough ball.
  4. Take a heavy duty piping bag with a star nozzle or any nozzle of your liking and add in the dough to it. Make sure the piping bag is strong or else it will burst open when you try to pipe the dough out.
  5. In a medium hot oil pipe the dough out to your desired length, 4-5 inches is ideal and cut using scissors to release it in oil . Deep fry these churros 3-4 at a time on a medium flame and take out when golden onto a kitchen paper.
  6. Once the kitchen paper soaks the oil transfer the churros to the sugar and cinnamon mix dish you made in step 1 and roll it so that it is properly covered.
  7. Make the chocolate sauce right before serving the churros. To make the chocolate sauce, heat milk in a pan with orange zest peel, once the mixture reaches a boil strain the orange peel out and add in the chocolate. Turn the heat to low and let the chocolate melt, mix occasionally. Your chocolate sauce is ready to serve once the chocolate has melted and formed smooth shiny mixture. Enjoy hot with your churros.

These churros are great for desserts or to satiate untimely cravings.

The churros recipe has been adapted from this blog. Th chocolate sauce is my original recipe.

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Lentil Fritters

Looking for the perfect teatime snack? Try these Parippu Vadas aka Lentil Fritters from Kerala.

You know when the weather gets bad, people just want something comforting to eat and drink. Some go for muffins and hot chocolates, but us Indians go for tea and pakodas (popularly known as onion bhajis in the UK) and these vadas are perfect examples of south Indian pakodas and are so good with tea. I had these on a particularly gloomy rainy day (hence the bad pictures) and on days as depressing like these, comfort foods like these can only make the day bearable.

parippu vada

Parippu Vada are lentil fritters made with chana dal, curry leaves, chili, ginger and onions. These teatime vadas are from the South Indian state, Kerala and are extremely tasty. I particularly liked making these because they were soooo easy to make. They do take a little while because you need to soak the Chana Dal or lentils for about 2 hours  but then again we chill the cookie batter too, right?

chana dal

If you’re not based in India, then you can easily find chana daal in any Indian grocery shop near you. They’re really common so shouldn’t be hard to find. If you have trouble finding curry leaves then you can use coriander instead and green chilies place of red dried chili.

parippu vada

I made these fritters and followed the original recipe the first time but I knew something was missing. Even though they tasted delicious, they weren’t Bang On and giving my readers a sub par recipe is not my style. So I improvised a bit after writing this post and the second time I made these they were PERFECT! I have updated this post with the new recipe, so if you have previously read this post and are wondering if something’s up then you’re right, I have changed the recipe! If you’re thinking about making these fritters then I say try the new recipe, its way way better.


Makes: 16-20 Vadas

Prep Time: 2 hours (for soaking the daal)

Cooking Time: 10-15 minutes

  • Chana Daal, 1 cup
  • Dried Red Chilies, 2 or ¬†Chili flakes, 1 teaspoon
  • Curry Leaves, 3 Sprigs, roughly chopped
  • Onions, 2, finely chopped
  • Ginger, 2 teaspoons, finely chopped
  • Garlic, 2 teaspoons, finely chopped
  • Green Chilies, 2, finely chopped
  • Asafoetida, a generous pinch
  • Salt to taste
  • Oil for deep frying

parippu vada


  1. Wash and soak chana dal or lentils for 2 hours in water.¬†After the 2 hours are up, drain out the water from the dal. Soak the remaining water using a tea towel and dabbing it over the daal. You don’t have to dry it out completely, just remove the excess water.
  2. In a food processor, add in the daal and dried chillies and grind coarsely. Don’t worry about a few daal pieces here and there, they actually look great when fried,
  3. To the ground daal, add in the remaining ingredients and make flat cakes on the palm of your hands. They will be slightly wet and will break easily but that’s okay.
  4. Add the cakes, 3-4 at a time and deep fry them on medium heat.

parippu vada

TIP: Just before adding the vadas to the oil for frying make sure the oil is really hot, once you put in them in, lower the flame to medium or even low so that the insides are cooked properly. If you straightaway throw in the vadas in hot oil and continue frying them, they’ll brown quickly and won’t cook from the center. To get the right balance of brown, crispy on the outside and soft, ¬†cooked on the inside start with hot oil then lower it. Repeat each time. Takes time but the fritters are like I said, PERFECT!!

Do not forget serve these fritters hot with tea and chutney if you will !

Happy Cooking!

Radhika xx

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Strawberry and Chocolate Chip Muffins (egg less)

Any combination better than strawberry and chocolate? Guess not!

strawberry and chocolate chip muffins

I’m officially addicted to baking!¬†I skipped baking for a few days because my house was overloaded with cakes and what not, and I thought I should cut back on the sugar and concentrate on growing my “Spice” section, which because of my apparent addiction to baking is suffering. But oh my lord, is there anything harder than not baking ? I don’t think so. Ok, the after cleaning maybe, but the point is I cannot stop. And when I saw fresh strawberries in the market, I knew I had to bake ’em!

strawberry and chocolate chip muffins

If you’re a regular on my blog you’d know I love cookery shows and recently I’ve grown fondness for food blogs too. My favorite being Sally’s Baking Addiction (Today’s recipe has been adapted from her blog, check out the original version¬†here). I’ve been seeing strawberry recipes trending everywhere, so I searched for inspiration. A lot of recipes popped but Sally’s recipe spoke to me and I went ahead with tweaking it. She made a nearly fat free version by using applesauce instead of the butter but you know me, I can’t leave my butter out. I also replaced the egg with buttermilk, like always, you can use an egg if you like though.

strawberry and chocolate chip muffins

Verdict: Absolutely DELISH muffins! You can totally taste the fresh strawberries and the chocolate. The only downside was lack of “flavor”, which is totally my fault because I forgot to put in the vanilla essence. In my defense, I was baking late night, hence the forgetfulness! :p

straberry and chocolate chip muffins

These muffins are also extremely easy to make and relatively quick too, took me about 18 minutes to bake these. I would give 5 stars to this recipe and *HIGHLY RECOMMEND* vote.

straberry and chocolate chip muffins


Makes 9 medium-sized muffins

Prep Time: 30 minutes

Baking Time: 18 minutes

  • All Purpose Flour, 1 cup
  • Baking Soda, 1/2 teaspoon
  • Baking Powder, 1/2 teaspoon
  • Softened Butter, 100 gms or 7 tablespoons approx
  • Sugar, 1/2 cup
  • Buttermilk, 1/2 cup or 120 ml** OR 1 Egg
  • Fresh Strawberries, 2/3 cup diced into really small pieces*
  • Chocolate Chips, 1/2 cup
  • Vanilla Essence, 1 teaspoon

strawberry and chocolate chip muffins

*Make sure you dice the strawberries really small because big pieces will settle at he bottom and stick to the pan or will fall off the muffin. Small pieces will also ensure even distribution

** For instant buttermilk, take 1/2 cup milk and heat it, when its about to reach to reach a boil squeeze the juice of 1 lemon into it. Continue heating for another minute. You will see the milk curdling, sieve out the buttermilk and let it cool. Use in any recipe that calls for buttermilk or eggs (1 egg= 1/2 cup buttermilk).

strawberry and chocolate chip muffins


Preheat oven at 180 degree Celsius.

  1. Sieve flour, baking powder and baking soda in a bowl and set aside.
  2. In a separate bow, whisk the butter until light in color. When the butter looses its color and turns pale, add in the sugar and whisk until fluffy. This process should take good 7-8 minutes.
  3. To the creamed butter and sugar, add in the buttermilk, vanilla essence and mix. Ditch the whisk at this point, take a spatula or a wooden spoon.
  4. Start adding this buttermilk mix to the flour mix little by little and mix sparingly. After everything is properly combined, add in the strawberries and chocolate chips and mix so that they are distributed evenly.straberry and chocolate chip muffins
  5. Put the paper muffin cups in the muffin try or simply butter the tin generously if you don’t have them. Divide the batter among 9 muffin cups and fill to the top (avoid overfilling or it’ll get difficult to take them out after they’re done baking), bake for about 17-20 minutes, until the edges turn golden (or if you’re lucky, the top too) and a skewer comes out clean. If you’re not sure how your oven functions, take out the muffins after 16 minutes and take a skewer test. If it has liquid on it, put it back in for another 3 minutes and check again.

strawberry and chocolate chip muffins

strawbeery and chocolate chip muffins

If you have any comments, feedback or any complaints, please write to me and I’ll get back to you. In the meantime, Keep Baking!

Radhika xx

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Roasted Red Pepper Soup with Croutons

This hearty soup has a hint of tang and lots of flavor and the croutons give it the much needed crunch..!

Yet another delicious bowl lickin’ soup by me. I’ve been taking full advantage of winters by making soups almost everyday..great way of trying out new ingredients that I would anyway have to use in a proper meal. Thank goodness for these easy soups that I can enjoy just about anything with minimal effort!

Ever since I made my roasted tomato soup¬†I couldn’t help but wonder what else can I roast and make a soup of, it is quite obsessive of me but I cannot let go of a good recipe. I Google everyday for recipes and this one striked me. I read a few versions of this soup and knew I had to make it.

roasted red pepper soup

This soup, like all my other creations, isn’t difficult to make and is definitely a crowd pleaser! My father who is hard to impress went gaga over this one. All you need are a few basics, red peppers and bread for the croutons. You can skip making the croutons but they are insanely easy and go really well with almost all starchy, thick soups..Clear soups? Not so much. For clear soups, I suggest you make dumplings.

roasted pepper soup

Ever so golden and ever so crunchy, these croutons are nothing but deep fried bread. ¬†All I did was take a slice of bread, just about any, dice it into equal squares and deep fry it. You can most definitely experiment with breads, I bet multigrain would taste great given you don’t fry it for too long or else the “grains” could burn and turn a tad bit browner than you’d like. Keeping an eye on it while frying should do it. If you’d rather skip the croutons then a buttered toast will taste great too.

roasted pepper soup

If you’re not up for roasting the peppers you could check out my tomato and capsicum soup which really easy and as tasty as this one and is quicker because you save the roasting time.


Serves: 4

Prep Time: 30-35 minutes (including roasting time)*

Cooking Time: 20 minutes

*The soup might look like it’ll take loads of time but technically you’ll spend only 30 minutes in the kitchen because you can just toss the peppers in the oven and let it roast, while you do your stuff.

  • Red Bell Peppers, 2 medium quartered
  • Tomatoes, 2 quartered
  • Green Chili, deseeded and sliced length-wise
  • Garlic Cloves, 4-5 smashed
  • Olive Oil, 4-5 tablespoons
  • Onion, 1 large chopped
  • Tomato Paste, 1 tablespoon
  • Vegetable/Chicken Stock, 1 liter (You could dissolve 2 vegetable stock cubes in 1 liter water and use that)
  • Salt and Pepper, to taste
  • Sugar, 1 teaspoon
  • Lemon Juice, a squeeze (optional)

roasted pepper soup


Preheat oven at 180 degrees Celsius.

  1. In a baking tray, toss in the red peppers, tomatoes, green chili and garlic. Drizzle about 2 tablespoons of olive oil and season with salt and pepper generously. Roast in the oven for about 30 minutes or until the skin of the pepper starts to look charred. While your peppers are roasting, you can chop the onions and get your stock ready. roasting red pepper
  2. When the peppers are done, take the out and allow them to cool. Once the peppers become easy to handle take off their skins, it comes off rather easily. In the meanwhile, take a pan, add the remaining olive oil to it and saute onions in it and allow them to turn translucent (do this on low heat, onions will burn or turn brown on high heat).
  3. Once the onions look cooked add in the roasted peppers, tomatoes, chili and garlic along with the tomato paste and fry for about 3-4 minutes. Next, pour in the vegetable stock and let it boil. Once the soup reaches a boil, simmer it, cover and cook for about 15-20 minutes.
  4. Take the soup off the heat and puree it using a hand blender or a food processor, you might need to do this in batches or you’ll end up with soup all over your clothes and kitchen floor, speaking from experience!
  5. If you think the soup is thick add in a little water to achieve the desired consistency. Pass the soup through a sieve to get rid of seeds or anything unwanted, also in batches if required.
  6. At this point your soup is done. All you need to do is season it well with salt and pepper. I added a dash of lemon and it brought the soup to life. If you prefer a creamier soup then skip the lemon, however, if you like soups with a bit of freshness then I highly recommend the lemon juice.
  7. Enjoy this soup warm, not piping hot. If the soup is really hot then you won’t taste the flavors, this applies to all soups and food!

roasted pepper soup

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Spicy Beetroot Soup

Before you turn away or scroll down let me just tell you that this soup is bowl lickin’ good! Read on.. you won’t be disappointed.

Being a food blogger means, one cannot make do with just a few basic ingredients, you have to explore and experiment with different things. If I found a really good recipe before I started blogging, I’d stick to it for months and would look for occasions to make it but now I’ve learnt to try on and work with ingredients that I wouldn’t otherwise. I’ve never been a fan of wholesome nutritious food because let’s be honest, too much nutrition means BLAND FOOD! People boil their veggies and eat them like that and I wonder how they live!?! I mean eating boiled veggies without even a teenzy bit of fun added.. how does that even qualify as food?¬†I cannot live on stuff like that, that’s one reason I link nutrition with being bland and I’m sure a lot of people do too.

beetroot soup

But being a food blogger also means too much food. You can’t live on taste forever and eat food packed with all sorts of unhealthy stuff. You have to pop your bubble, stop living in food heaven filled with cheese, fried goodies, sugar and gluten loaded food and start playing with nutrition. I had ¬†a few beetroots at hand so this was the perfect opportunity to give my readers a taste of nutrition (yesss, nutritious food could have taste too!)

Beetroots alone couldn’t have done the job so I got help from from our good ol’ tomatoes. I roasted them like I did for my roasted tomato soup¬†with garlic and chillies¬†and cooked the beetroots with it. The result was velvety smooth soup with a color to die for and taste to kill for! Pure Bliss!

beetroot soup


Serves 4

Prep Time: 30 minutes (including roasting tomatoes for 30 minutes)

Cooking Time: 30 minutes 

  • Olive Oil, 3 tablespoons
  • Tomatoes,¬†3 medium¬†quartered
  • Garlic Cloves, 4-5 smashed
  • Green Chili, 1 deseeded and sliced length-wise
  • Red Onion,¬†1 medium¬†chopped finely
  • Tomato Paste, 1 tablespoon
  • Sugar, 1 teaspoon
  • Beetroots,¬†2 small¬†chopped finely
  • Vegetable Stock, 1 litre (You can use 2 vegetable stock cubes and dissolve them in 1 litre¬†water)
  • Lemon Juice, 1 tablespoon
  • Salt and Pepper

beetroot soup


  1. Preheat oven to 180 degrees. Quarter your tomatoes, bash the garlic and slice the chili, add them to a foiled baking tray and drizzle 2 tbsp olive oil on it. Add a bit of salt and pepper, toss to mix everything and roast in the oven for about 25-30 minutes.
  2. While the tomatoes are roasting, chop beetroots and onions.
  3. In a pan, drizzle a little bit of olive oil and fry in the onions, and cook on low heat until transparent. Add in the roasted tomatoes (chili and garlic too), tomato paste and the beetroots. Fry for about 4-5 minutes on medium heat.
  4. Add all of the vegetable stock, sugar and boil. Once the soup reaches a boil, simmer it. Cover and cook for 25 minutes. The beetroots won’t go soft. Don’t worry that’s okay!
  5. Blend the soup until smooth and pass through a sieve to strain out pips. Add in the lemon juice and mix, slightly warm the soup
  6. Drizzle a little bit of fresh cream or crumbled feta cheese and serve.

beetroot soup

Happy Cooking,

Radhika xx

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