A light and a refreshingly delicious Shorba with some mint leaves and oats 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. Please 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 2-3 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.