TOMATO SHORBA RECIPE BY TASTY
Here's what you need: medium sized red tomatoes, medium sized onion, medium carrot, garlic, grated ginger, lemon, black peppercorns, coriander seed, cumin seeds, cinnamon stick, cloves, cardamom pods, oil, salt, sugar, red chilli powder, coriander, water, fresh cilantro
Provided by Sumanth S Karanth
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
- To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
- Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
- Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
- Boil the soup until hot.
- Serve hot with garlic bread.
Nutrition Facts : Calories 149 calories, Carbohydrate 29 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, Sugar 13 grams
TOMATO SHORBA
Make and share this Tomato Shorba recipe from Food.com.
Provided by crazy cook
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a pan, add the garlic fry till it becomes light brown, then add the onion which is cut into big pieces.
- Fry till the onions are translucent.
- Now add the tomatoes which are cubed and the ginger fry till the tomatoes start to turn mushy.
- Remove from the fire and allow the mixture to cool.
- Once cool blend it to a smooth paste.
- Then run this mixture through a sieve so as to remove the tomato seeds and coarse particles.
- Now melt the butter in a saucepan , add the flour and keep stirring it over low flame.
- After 3 minutes once the flour loses its raw smell, add the milk slowly while stirring the mixture so as no lumps remain.
- Cook this sauce for 2 more minutes then add the tomato puree. Add salt per taste and allow the shorba to simmer for 6-8 minutes.
- Once done serve the tomato shorba in soup bowls garnished with chopped coriander,croutons and a dollop of cream and a sprinkle of black pepper powder.
Nutrition Facts : Calories 159.6, Fat 8.3, SaturatedFat 4.9, Cholesterol 24.4, Sodium 99.5, Carbohydrate 18.6, Fiber 2.7, Sugar 4, Protein 4.1
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