TOMATO SOUP
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INGREDIENTS
Six red tomatoes
1 tsp cumin seeds (jeera)
3 tbsp grated coconut
1 inch ginger
1 tsp chilli powder
Rock salt to taste
1 tsp jeera seeds
3 strands of curry leaves
Oil
Roasted makhanas (for topping)
INSTRUCTIONS
- Boil tomatoes and make puree when cold.
- Grind the ginger, coconut and cumin seeds to a paste.
- Heat oil in a pan add jeera seeds, curry leaves and the paste and saute for a while.
- Add tomato puree. Add rock salt and chilli powder.
- When it comes to a boil, turn the flame to low and simmer for few minutes.
- Serve hot topped with roasted makhanas.
Adapted from: http://www.rediff.com/getahead/report/navratri-fasting- recipe-how- to-make-tomato- saar/20140925.htm
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