You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg.

Procedure:

Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme,
bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add
tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes,
and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the
dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several
minutes of cooking as the dough may fall. Serve immediately.

Duration : 0:4:52

[youtube AKyiF0kWEFc]

Duration : 0:1:20

[youtube wHHVW8xejPo]

Duration : 0:1:1

[youtube QuHhzuUJt4Q]

Rajma (Kidney Bean Curry) Recipe
Ingredients:

1 1/2 cup kidney beans (rajma)
1 teaspoon salt (adjust to taste)
2 large tomatoes
1 tablespoon ginger
1 green chili
3 tablespoon oil
Generous pinch of asafetida (hing)
1 teaspoon in seeds (jeera)
2 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium chopped tomato for garnishing

Duration : 0:7:51

[youtube B4X9cdRmD1c]

http://www.ManjulasKitchen.com

Duration : 0:1:35

[youtube UNzlHTkSHFY]

How to make easy chicken pot pie

1. Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly.

3. Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate.

4. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

5. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

6. Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.

Pillsbury’s chicken pot pie recipe serves six.

Watch the hi-def version at Howdini:
http://www.howdini.com/howdini-video-8618074.html

Duration : 0:3:10

[youtube CIhnDmG4iPM]

Duration : 0:2:31

[youtube JINfQkCrAMA]

Duration : 0:1:36

[youtube hoHZ0uF5QQ8]

Duration : 0:2:57

[youtube mLpWDOioFTk]

Duration : 0:1:3

[youtube w7fjsMYs2Ss]