Wednesday, 18 November 2015

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
4 tomatoes                                                          
1 onion roughly chopped
1 potato
1 inch piece of ginger
4 cloves of garlic
1 carrot
100 gms bottle guard (ghiya)
1 tsp salt
1/4 tsp black pepper or to taste
1 tsp sugar (optional)
2 tsp cornflour desolved in 1/2 cup water
few drops of fresh cream and coriander for garnisning

1. Pressure cook tomatoes,onion,potato,ginger garlic,carrot and ghiya with 6 cups of water till 3-4 whistles.
2. When the pressure releases mash the pressure cooked vegetables in a mixer or with a blender.
3. Strain the soup.
4. Add salt.sugar and black pepper and cornflour desolved in water and boil the soup for 5 to 10 minutes.
5. Serve hot and garnish with few drops of cream and chopped coriander.

1.You can cut the bread slices into cubes and toast them in an oven or in a frying pan to make croutons and put them in the soup while serving soup.
2. You can add tempering of one tablespoon heated oil with 1/4 tsp cumin seeds to the soup if you like spicy soup.

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