Monday 13 June 2016


Preparation time: 15 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)
5-6 fresh basil leaves (optional)
1 tsp salt
1/4 tsp black pepper or to taste
1 cup finely chopped vegetables like beans,carrots,cauliflower,capsicum, cabbage, mushrooms,baby corn, broccoli etc as per choice and availability
2 tbsp corn kernels
1 tspbutter
1 tsp sugar (optional)
2 tsp cornflour dissolved in 1/2 cup water (optional)
2-3 tbsp grated cottage cheese and coriander for garnishing


  1. Pressure cook tomatoes,onion,potato,ginger garlic,carrot,basil leaves 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 dissolved in water and boil the soup for 3 to 4 minutes.
  5. Heat butter in a pan and add the finely chopped vegetables and corn kernels to it and cook till they become soft but remain crunchy.
  6. Add these vegetables to the soup and cook further for 3-4 minutes. 
  7. Serve hot garnished with grated cottage cheese and chopped coriander.


  1.  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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