Coriander- Coconut Chutney

bunch of coriander leaves- chopped
handful of scraped coconut
1 tsp cumin seeds
1 small clove of garlic- chopped
salt to taste
1 green chilli- chopped
1/4 water

Grind all the ingredients above to a fine paste.

Give tadka of 2 tbsp oil, 1 tsp rai seeds, curry leaves, 1 red chilli, 1/2 tsp urad dal and 1/2 tsp chana dal.

Tomato Soup

Ingredients:
3 tomatoes
1/4 onion/ shallot
2 tbsp salted butter
1 tbsp all purpose flour
1/2 cup of whole milk (may need more later)
1/4 cup heavy cream
1 bay leaf
1 tsp black pepper
1 tsp white pepper (optional)
1-2 tbsp sugar
salt to taste

Method:

Bring a pan of water to boil and immerse the tomatoes and cover for about 10-15 minutes. The tomatoes' skin will begin to peel off. Cool, peel and puree in blender.
Heat a pan to low heat. Melt the butter. Add the bay leaf and white & black pepper. Add chopped onions. Let onions cook until translucent (not more than 4-5 mins)
Add flour and whisk so as to not have any lumps. Let cook a little bit (2-3 minutes it will turn a light brown, it should not be dark brown).
Add the milk slowly, whisking to combine the flour with the milk. Bring to boil and simmer.
Add the tomato puree, cream, salt and sugar, let simmer.
Adjust cream, salt and sugar to taste.

Crumbs:
Cut bread slices into desired shapes.
Sprinkle olive oil over the bread.
Heat oven to 400 degrees F.
Insert the bread pieces over an aluminum foil or oven safe dish.
Let toast for 5 minutes until crispy.