Ingredients :
• Ripe Tomatoes - 250gms
• Carrot - 25gm
• Big Onion - 25gm
• Butter - 1dsp
• Flour - 1dsp • Water - 3cups
• Tomato Sauce - 1/2cup
• Sugar - a pinch
• Salt - a little
Method of Preparation :
Cut the tomatoes, carrot and big onions into big pieces. Sauté the butter and flour in a thick bottom vessel on a low flame. Add the vegetables before the butter melts into ghee. Cook the vegetables very well with 3 cups of water. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar to it. Now the soup is ready to serve.
Method of Preparation :
Cook the tomato in half a litre of water with the salt. Squeeze the tomatoes well and strain it. Heat the dalda or oil in a vessel and saute the sliced onion. When the onion become red in colour, put the sieved tomato soup, rice powder, sugar and milk. Remove from fire when the soup gets boiled. Keep aside and add the lime juice into it.
Method 3
Ingredients :
• Tomatoes - 1kg
• Medium-sized Onions - 4
• Coconut cut into 1" cubes - 1 • Curry Patta Leaves - few
• Salt and Pepper - to taste
• Bread Croutons
Method of Preparation :
Boil tomatoes and onions with salt and pepper. Remove from fire and grind to a fine paste. Add water and curry patta leaves to it and keep it on fire. Boil for 5 minutes and strain.
Grind the coconut piece with some water. Extract coconut milk from this and add the milk to the soup. Boil further for 10-15 minutes. Serve hot with bread croutons.
