A TWIST TO YOUR REG­U­LAR MEAL

On the grand fi­nale of HT City Culi­nary Fest and Catch Salts & Spices, we will take you on a de­lec­ta­ble ride with these lip-smack­ing In­dian dishes

HT City - - Culinary Fest 2017 -

TA­MATAR KA SHORBA IN­GRE­DI­ENTS

Toma­toes 300gms, fresh co­rian­der roots hand­ful, re­fined oil 2tbsp, co­rian­der seeds 1tsp, salt, Catch Red Chilli Pow­der 1/2tsp, pep­per­corn black 1/2tsp, gin­ger 1tbsp, gar­lic paste 1tsp, bay leaf 1pc, roasted jeera pow­der 1tsp, sugar 1/2 tsp

METHOD

Take oil in a degchi, add bay leaf, black pep­per­corns, gin­ger, gar­lic, Catch Red Chilli Pow­der, roasted jeera pow­der and sauté for 5 min­utes.

Add the rest of the in­gre­di­ents and sauté for a lit­tle longer.

Sim­mer the con­tents of the pan in low flame and cover it with a lid.

Check if the toma­toes have gone soft and are cooked.

Add some wa­ter and sim­mer.

Mash the toma­toes and bring it to a boil.

Strain this through a sieve to get rid of seeds and skin. Sea­son this with salt and sugar.

Serve hot with chopped co­rian­der on top.

PHO­TOS: HTCS

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