Palak paratha

Firstly rinse the spinach leaves very well & drain the water.

In a large pan add enough water & get it to boil.

Strain & keep some of the stock in which we boil the spinach leaves.

Transfer the blanched spinach into blender & blend it to smooth puree.

In a large mixing bowl take wheat flour, gram flour, chiili garlic paste, crushed cumin and carom seeds, 2 tsp oil, salt, spinach puree & mix well.

Furthermore add stock as required & knead the dough.

Cover with moist cloth & rest for 15 minutes.

Now take small ball size dough & roll it in a thin circle like chapati (roti).

Now on a hot tava placed the rolled paratha & cook for a minute.

When the base is partly cooked flip the paratha & spread some oil over it & press slightly so that the paratha cook evenly from all sides.

Further flip again till both the sides are cooked properly.

Serve hot with yogert, chutney or pickle.

2 For Tomato Soup

In a cooker add chopped tomatoes, carrot, onion, ginger, garlic cloves, cinnamon stick, cup of water, cover it & cook till 4 whistles.

In a meanwhile, take bread slices & cut each slice in 9 parts. Heat oil in a deep pan & fry bread pieces. Take a fried pieces on tissue paper & keep aside.

Open the lid of the cooker & let it cool.

Grind this mixture in a mixer.

Take a strainer & strain this grind mixture in a deep pan (utensil) & gently press the left over content by adding little water.

Keep the pan on the gass & bring it to boil.

Now add sugar, salt, crushed black pepper in it, mix well & bring it to boil.

You can cook & adjust water level & consistency of soup according to your preference.

Serve hot soup by adding bread croutons.