Ingredients:
Ripe Tomatoes - 300 gms
Rice stock - 1 1/2 cups
Potato - 1
Onions - 2
Vermicelli - 1 tbsp
Salt and pepper to taste
Cinnamon powder- pinch
Ghee - 1 tbsp
Method:
Ripe Tomatoes - 300 gms
Rice stock - 1 1/2 cups
Potato - 1
Onions - 2
Vermicelli - 1 tbsp
Salt and pepper to taste
Cinnamon powder- pinch
Ghee - 1 tbsp
Method:
- Finely chop onions. Boil, peel and mash potato.
- Boil the vermicelli. Blanch and remove skin from the tomatoes. Blend the tomatoes to make puree.
- Add together the tomato puree, rice stock, cinnamon powder and mashed potato.
- Pour ghee in a pan ad melt it. Add onions and fry to a golden brown.
- Quickly pour in the soup. Let it boil. Remove and strain.
- Add pepper, vermicelli and salt to taste.
- Stir briskly.
- Serve steaming hot in soup bowls.
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