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Friday, 8 May 2015

Tomato Shorba / Soup


            Tomatoes contain a lot of vitamins, minerals and proteins. It also aids in digestion,  lowers hypertension and manages diabetes besides many other health benefits. So it is good for babies / kids, during pregnancy and for the elderly too. 

          Hence here is a light and a refreshingly delicious Shorba with some mint leaves and oats. It makes for a hearty satisfying meal. A good combination, it gives this dish a nice flavour and aroma. Serve along with some croutons or bread sticks. It is a perfect soup for a winter night. So check for a step by step method with pictures to prepare it.   





  • 3 tomatoes, roughly chopped
  • handful of mint leaves
  • 3 cups water 
  • 1 tbsp. oil
  • 1 tsp. garlic, grated
  • 1 onion, chopped
  • 1/4 cup oats
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. pepper powder or to taste
  • pinch of red chili powder, dry roasted oats and mint leaves to garnish (opt)





          Boil the tomatoes and mint leaves with water for 1-2 whistles. Keep aside to cool. Blend and strain.

          Heat oil in a pan and saute the onion till light brown. Add the garlic, turmeric powder, cumin powder and pepper powder mixed with 2 tbsp. water. Saute till the oil separates. 

          Add the oats and saute for a minute on low flame. Add the strained tomato puree and salt. Bring it to a boil and simmer for 2-3 minutes.

          Blend with a hand blender and serve, garnished with red chili powder, roasted oats and mint leaves.




                               Pressure cook the tomatoes and mint leaves i  3 cups water.



                                When cool, blend into a puree....



                                and strain. Keep aside.



                               Heat oil in a pan and saute the onions till light brown.



                    Add the garlic, turmeric powder, cumin powder & Pepper powder mixed 
                     with 2 tbsp. water.




                                Add the oats and saute for a minute on a low flame.



                               Add the strained liquid and simmer for 2-3 minutes.



                                Blend well and serve, garnished.












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