Recipes

                                                             TOMATO SOUP

Ingredients for 4 persons

  • Salt – 1 teaspoon

  • Pippali powder – 1 teaspoon

  • Fresh curry leaves – 4 leaves

  • Garam masala – 1 teaspoon

  • Cumin seeds – 1 teaspoon

  • Hing – half a teaspoons

  • Shredded coconut – 1 tablespoon

  • Cinnamon powder – a third of a teaspoon

  • 4 large tomatoes  

  •  Paneer

  • Quarter cup of basmati rice

  • 1 tblsp of grated fresh ginger

  • Fresh coriander

 

Method: 

  • wash tomatoes

  • boil 2 lt of water in a large sauce pan

  • place tomatoes into boiling water until skins loosen

  • Rinse the rice, three times

  • Remove tomatoes from boiling water.  Keep the water in the pan.  Let the tomatoes cool

  • Peel tomatoes and return to tomato water

  • Blend the tomatoes in the tomato water with an electric blender

  • In a frying pan, heat the ghee, fry mustard seeds until they pop, then fry other spices, shredded coconut and ginger.

  • Add the spice mixture to the blended tomatoes.

  • Add the rice and cook for 20 minutes.

  • Add salt.

  • Cut paneer into cubes and add to the soup

  • Pluck coriander leaves, add to the soup

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