<p>My parents have always been good cooks and that’s where my interest comes from. <br /><br />My family and I have lived in the US for eight years. It was during this period that I started taking cooking seriously.<br /><br />This eventually led me to start a food blog. Since 2008, I’ve also been doing all kinds of food experiments.<br /><br />When we were living abroad, it was difficult to find ingredients required for Indian preparations. This, in fact, led me to try my hand at international dishes. I used to often go to the public library and search cook books for new recipes.<br /><br />Although we are back in India now, I continue to prepare cuisines from different countries. That apart, I like to follow my parents’ traditional recipes for some of the dishes. My true calling lies in spicy dishes.<br /><br />Since I help my dad in his business, it’s on weekends that I get time to prepare something. Both my children look forward to it eagerly. <br /><br />My 13-year-old and nine-year-old like spending time in the kitchen with me and help out in whatever <br />capacity they can. They prefer having pizzas and pastas, so I’m always making healthier versions of it. I guess that’s where my interest in baking comes from. If there’s a dish I can bake instead of frying, I am very happy.<br /><br />My husband is also a great inspiration. He is a foodie and a wonderful cook, so he gives me his honest feedback. This encourages me to try out unique dishes.<br /><br />Although I am always in search of recipes, I never follow them verbatim. <br /><br />Most of the time, the ingredients required may not be available in my kitchen or even at the store. So I find an alternative and create my own version.<br /><br />The recipe that I share today – ‘Roasted Red Pepper and Tomato Soup’ – is one such dish.<br /><br />As the evenings are rainy and cold these days, this soup is just what you need for a warm dinner. <br />If this is accompanied by garlic bread, your meal is complete.<br /><br />Smitha Varma<br />(As told to Anila Kurian)<br /><br /><br />Roasted Red Pepper and Tomato Soup:<br /><br />Ingredients<br /><br />Whole red pepper, 1<br />Tomatoes, 4 to 5 medium-sized <br />Garlic, 3 to 4 cloves<br />Red onion, 1<br />Salt to taste<br />Pepper to taste<br />Olive oil, 1 to 2 tsp<br />Cream to garnish<br />Green onions for garnish<br /><br />Method:<br />Cut the red pepper in the middle. Remove the stem and seeds. Slice into thin strips.<br />Cut the tomatoes into small pieces. Peel the garlic and crush with the back of a knife. Peel the onion and slice into thin strips.<br />Spread all the veggies in one layer on a greased baking sheet. Drizzle with olive oil and sprinkle salt and pepper. n Bake in a 200 ° C pre-heated oven for 25 to 30 minutes.<br />Remove from the oven and purée in a food processor till it is smooth.<br /></p>
<p>My parents have always been good cooks and that’s where my interest comes from. <br /><br />My family and I have lived in the US for eight years. It was during this period that I started taking cooking seriously.<br /><br />This eventually led me to start a food blog. Since 2008, I’ve also been doing all kinds of food experiments.<br /><br />When we were living abroad, it was difficult to find ingredients required for Indian preparations. This, in fact, led me to try my hand at international dishes. I used to often go to the public library and search cook books for new recipes.<br /><br />Although we are back in India now, I continue to prepare cuisines from different countries. That apart, I like to follow my parents’ traditional recipes for some of the dishes. My true calling lies in spicy dishes.<br /><br />Since I help my dad in his business, it’s on weekends that I get time to prepare something. Both my children look forward to it eagerly. <br /><br />My 13-year-old and nine-year-old like spending time in the kitchen with me and help out in whatever <br />capacity they can. They prefer having pizzas and pastas, so I’m always making healthier versions of it. I guess that’s where my interest in baking comes from. If there’s a dish I can bake instead of frying, I am very happy.<br /><br />My husband is also a great inspiration. He is a foodie and a wonderful cook, so he gives me his honest feedback. This encourages me to try out unique dishes.<br /><br />Although I am always in search of recipes, I never follow them verbatim. <br /><br />Most of the time, the ingredients required may not be available in my kitchen or even at the store. So I find an alternative and create my own version.<br /><br />The recipe that I share today – ‘Roasted Red Pepper and Tomato Soup’ – is one such dish.<br /><br />As the evenings are rainy and cold these days, this soup is just what you need for a warm dinner. <br />If this is accompanied by garlic bread, your meal is complete.<br /><br />Smitha Varma<br />(As told to Anila Kurian)<br /><br /><br />Roasted Red Pepper and Tomato Soup:<br /><br />Ingredients<br /><br />Whole red pepper, 1<br />Tomatoes, 4 to 5 medium-sized <br />Garlic, 3 to 4 cloves<br />Red onion, 1<br />Salt to taste<br />Pepper to taste<br />Olive oil, 1 to 2 tsp<br />Cream to garnish<br />Green onions for garnish<br /><br />Method:<br />Cut the red pepper in the middle. Remove the stem and seeds. Slice into thin strips.<br />Cut the tomatoes into small pieces. Peel the garlic and crush with the back of a knife. Peel the onion and slice into thin strips.<br />Spread all the veggies in one layer on a greased baking sheet. Drizzle with olive oil and sprinkle salt and pepper. n Bake in a 200 ° C pre-heated oven for 25 to 30 minutes.<br />Remove from the oven and purée in a food processor till it is smooth.<br /></p>