Skip to main content

TOMATO DAL SOUP

TOMATO DAL SOUP
Ingredients
1/4 cup arhar dal
3-4 tomatoes
2 green chilli
5-8 bay small onion
3-4 garlic cloves
1/4 t t coriander powder
1/4 t red chilli powder
1/4 t turmeric powder
1 small bay leaves
1-2 cloves
1 small piece Cinnamon
1/4 t jeera
1/2 t saunf
2 green cardamon
black pepper corn 4-5
salt and pepper powder to taste
few curry leaves and coriander leaves
1-3 drop of rose water or 1 drop of rose essence
1 t butter or ghee
METHOD
  • Chop the tomatoes and onions ,slightly cut the green chilli,
  • Grind turmeric,pepper corn,few onion piece,1/4 t saunf and jeera to a paste ,
  • Pick and wash the arhar dal add the turmeric paste and salt and cook with enough water till the dal is very soft,
  • now add the chopped tomatoes,few onion piece.green chilli and crashed garlic bring to boil till the vegetable cooked very well and add the red chilli powder and coriander powder cook for few minutes
  • remove green chill ,mash well,remove fire and strain , keep the dal stock,and mix the vegetable soup in a blender and pass through a sieve and add the dal stock,mix well.
  • heat fat in a pan add saunf,green cardamon,bay leaves ,cloves and curry leaves, pour over the soup.add rose water.mix well.
  • Strain into soup bowl and serve hot garnish with coriander leaves .

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more