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My daughter wanted a soup that was 'red in colour' and I did not get a very great idea how to make it without beet roots. She likes carrots and I made it with this healthy vegetable. This turned out to be quite an interesting soup and she liked the creaminess too. Makes about 2 bowls of soup You need: Carrots:2 Tomato: 1 large or 2 small Onion:1 Garlic:5-6 Salt-to taste Pepper-to taste Oil/ butter- 2 tsp Milk-1/2 cup Water-3 bowls (minimum) Basil and oregano seasoning (optional)- 1/2 tsp Method Finely chop the vegetables -including half the chopped onion and garlic. Steam in the cooker for 10 minutes with 2 tbsp of water or microwave on convention mode on high for 5 minutes. Let it cool. Puree in a grinder till smooth. You can add 2 raw chopped garlic. Heat oil in a wok. Add the remaining chopped onion and garlic. Fry till golden brown. Add the pureed vegetables wit a cup of water. Stir slightly till it starts boiling. Keep on a low flame till it changes

Here comes summer and brings days of heat, sweat and has the body yearning to quench its thirst. I love to keep my family nourished with healthy fruit juices, vegetable coolers, milkshakes with fruits, chocolate specials, cold coffee, ice cream floats & shakes  and frappes -cooling the body. These favourites have an interesting history..so before I share my summer specials,I am sharing something about them. (Reference: Wikipidea)   NOMENCLATURE In the 1950s, milkshakes were called "frappes", "velvets," "frosted [drinks]", or "cabinets" in different parts of the U.S. A specialty style of milkshake, the "concrete," was "...a milk shake so thick that the server hands it out the order window upside down, demonstrating that not a drop will drip."  In 1952, the Newport Daily News in Rhode Island contained a "Guide For Top Quality ICE CREAM SODAS CABINETS MILK SHAKES", which shows the use of the term "cabin