Tuesday, January 10, 2012


Tomatoes500 gm (diced)
Onions2 medium onions (diced)
Peppercorns1 tsp
Salt to taste
Green chillies2 (chopped finely)
Garlic6 flakes 9peeled and chopped)
Carrot1 medium one (cut into inch size pcs)
Coriander leaves fewchopped
Mint leaves few for garnishing
Butter1 tbsp

  • In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and  allow pressure to release.
  • Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
  • In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes. 
  • Pour the tomato stock as prepared above.
  • Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
  • Off the flame and garnish with  Mint leaves and serve hot.
Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.

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