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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