Tomato Dhanya Shorba Recipes

TOMATO SHORBA RECIPE BY TASTY

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.

TOMATO DHANYA SHORBA

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.

TOMATO SHORBA

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.