Monsoon munching

BHUTTA AND PIPING HOT PAKORAS ARE NOT THE ONLY OPTION THIS RAINY SEASON. ADD A LITTLE MORE FUN WITH THESE APPETISING SMALL BITES...

2016-07-13 -

Tomato Shorba Soup

INGREDIENTS:

Onion, 500 gm

Carrots, 300 gm

Celery, 200 gm

Leeks, 200 gm

Garlic, 200 gm

Coriander stems, 100 gm

Cloves, 10 gm

Cinnamon sticks, 15 gm

Bay leaf, 5 gm

Nutmeg, 5 gm

Black pepper, 20 gm

Cumin, 20 gm

Curry leaves, 5 gm

Tomatoes chopped, 1kg

Tomatoes peeled, 500 gm

Tomato juice, 2 litres

Stock, 1 litre

Salt, 50 gm Sugar, 100 gm

Aromatic mix, 40 gm

METHOD:

In a pot on medium heat, add oil followed by the whole spices and curry leaves.

Add onion, carrots, celery, leeks, garlic and coriander stem and cook for 10 minutes.

Add chopped tomatoes and cook for another 10 minutes till the tomatoes soften.

Now add peeled tomatoes followed by tomato juice.

Add stock water, seasoning and cook for 30 minutes on low heat.

Strain the mixture using a three- layered muslin cloth and reheat.

Serve hot and garnish with blanched cherry tomatoes, green peas and tempering of mustard oil, cumin and curry leaves.