Tomato Shorba / Soup

 

          This is an incredibly simple, comforting and a wholesome Tomato Shorba, where I added few coriander stalks and mint leaves. This combination gives this dish a nice flavor and aroma. Serve along with some croutons, tortilla chips or bread sticks. 

          It is perfect for a winter night. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander / mint leaves for a different flavor. So check out the step by step pictorial recipe to prepare my version of this healthy dish.  

 

               Tomato, as we know, is a rich source of nutrients, minerals, proteins and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. 

               It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. It is also good for babies / kids, during pregnancy and for the elderly too. 

• 5-6 tomatoes, roughly chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• 1 tbsp. oats
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• handful of coriander stalks
• few mint leaves
• 2 cups water 
• 1 tsp. coriander leaves, chopped (to garnish)
• pinch of pepper powder

          Heat oil and butter in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the oats and sauté for a few seconds. Now add the tomatoes and cook till it is nicely mashed.

          Then add the turmeric powder, cumin powder, coriander powder and red chili powder. Mix everything well and sauté for a minute.

          Add the coriander stalks, mint leaves and salt to taste. Give it a stir and stir fry for a few seconds.

         Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool. Then blend into a smooth paste and strain.

          Bring the contents back into the pan and heat through. Add chopped coriander leaves and a pinch of pepper powder. 

          Garnish as desired and serve as a light comfort meal as is or with bread / soup sticks.

          

Heat oil & butter in a pan. Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                   Add the oats & sauté for a few seconds.

              Now add the tomatoes & cook till it is nicely mashed.

Then add the turmeric powder, cumin powder, coriander powder & red chili powder. Mix everything well & sauté for a minute.

Add the coriander stalks, mint leaves & salt to taste. Give it a stir & sauté for a few seconds.

                       Add 2 cups water.

                    Pressure cook for 2-3 whistles. Keep aside to cool. 

                   Then blend into a smooth paste & strain.

                    Bring the contents back into the pan & heat through.

Garnish with chopped coriander leaves & a pinch of pepper powder.

Garnish as desired & serve as a light comfort meal as is or with bread / soup sticks.

Tomato Drumstick Rasam - South Indian Style

          Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference. 

          Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too. So check out the step by step pictorial recipe to prepare this amazing dish. 

• 2 tomatoes, chopped
• 2 drumstick, cut into 2" pieces
• 1 tsp. peppercorns, soaked for an hour
• 5-6 garlic, chopped
• 1 tsp. cumin seeds, soaked for an hour
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tbsp. tomato paste (opt)
• 1 tsp. lime juice (opt)
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

         

          Grind the peppercorns, cumin seeds and garlic with 1/4 cup water into a paste. Keep aside. 

          Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds, asafoetida and curry leaves. Sauté for a few seconds. 

         Add the paste and turmeric powder. Sauté till the oil separates. 

         Add the pureed tomato, tomato paste, 2 & 1/2 cups water, followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 4-5 minutes. When done, add ghee and give it a mix. 

          Garnish with coriander leaves and serve either with rice or as a soup along with bread sticks / croutons. 

             Pressure cook the drumstick for 1 whistle. Drain and keep aside.

Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

Grind the peppercorns, cumin seeds & garlic with 1/4 cup water into a paste. Keep aside. 

Heat oil in a pan & temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.

          Add the paste turmeric powder. Sauté till the oil separates. 

            Add the pureed tomato, tomato paste, 2 & 1/2 cups water,

followed by the drumstick & salt. Add lime juice at this point if using. Simmer on a low flame for 4-5 minutes.

                 When done, add ghee and give it a mix.

                       Garnish with chopped coriander leaves. 

Serve either with rice or as a soup along with bread sticks / croutons.