Best Tomato Shorba Recipe By Tasty Recipes
TOMATO DHANYA SHORBA
Make and share this Tomato Dhanya Shorba recipe from Food.com.
Provided by Bibhuti Bhusan P.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil 2 cups of water in a pan, add the tomatoes and coriander stalks cook for 10 minutes. Do not strain. Chilli powder and blend in a mixer to a smooth puree. Transfer to a deep pan and bring to boil. Take another pan melt butter and sauté refined flour, salt, sugar and lemon juice and black pepper powder mix well. Simmer for 3-4 minutes and keep aside.
- For the tempering, heat the ghee in a small pan and cumin seeds. When they crackle, add the tempering to the tamatar dhania ka shorba and mix well.
- Serve immediately garnished with coriander.
Nutrition Facts : Calories 73, Fat 3.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 68.9, Carbohydrate 10.1, Fiber 3.2, Sugar 6.2, Protein 2.1
QUICK AND EASY TOMATO SHORBA
A relatively fast and simple, one pot version of the Indian soup based on another that was posted here. This makes a fairly thick soup, so if desired, you can add water, or reduce the amount of cream soup base, or both. It's typically a mild, almost sweet soup, but you can add a blast of cayenne if you want to make it spicy. The first recipe I posted, so constructive comments and tips are a great thing, but please be gentle :) I'm a single person, so the challenge is finding interest and variety in small quantity recipes. Hope you like it. I categorized it as Indian, but it might be fusion with Indian roots. Meh.
Provided by The Urban Gourmet
Categories Asian
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- First, prep the veggies and have them ready.
- In an appropriately sized pot on medium low, heat your oil,
- add the onion and get that started to translucent,
- add the garlic about half way through,
- then add the tomato soup as the onions start to get translucent.
- Add ginger, tomato, and spices as the tomato soup starts to warm up, stir very often.
- Mix the cream soup base in the soup can with the milk, careful to remove lumps and add it to the rest. Hey, you can use a cup, but why dirty more dishes for a one-pot recipe, right?.
- Bring to a very slow boil and reduce heat to nearly low so it simmers gently and thickens up for a few minutes.
- Serve with naan, onion kulcha, toasted pita with a bit of cream cheese on it, or whatever you like. The soup often has little round croûtons in it which I didn't have , so omitted it. You can add shelled raw (green) pistachios if you feel adventurous.
Nutrition Facts : Calories 366.3, Fat 11.8, SaturatedFat 7.6, Cholesterol 29.9, Sodium 1672.7, Carbohydrate 57.3, Fiber 4.8, Sugar 26.4, Protein 12.8
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