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MEXICAN TOMATO SOUP Recipe | | Soups and Stews Recipe by MANALI |
| | INGREDIENTS | 6 TOMATOES
3 SPRING ONIONS, FINELY CHOPPED
1 CAPSICUM, FINELY CHOPPED
3 TABLESPOONS BAKED BEANS
3 TEASPOONS SUGAR
2 TEASPOONS CHILLI SAUCE
2 TEASPOONS OIL
SALT TO TASTE.
FOR THE DUMPLINGS:
1/2 CUP PANEER
1 TABLESPOONS PLAIN FLOUR
1 TABLESPOONS CORIANDER, CHOPPED
1 TEASPOON GREEN CHILLIES, CHOPPED
SALT TO TASTE
OIL FOR GREASING.
FOR THE GARNISH:
1/4 CUP CHEESE, GRATED. | | METHOD | PLACE TOMATOES IN A SHALLOW MICROWAVE SAFE DISH. MICROWAVE ON HIGH FOR 2 MINS. COOL SLIGHTLY, PEEL AND PUREE IN A LIQUIDISER TILL SMOOTH, ADD 1 CUP OF WATER AND KEEP ASIDE.
COMBINE THE OIL AND ONIONS IN A MICROWAVE SAFE BOWL AND MICROWAVE ON HIGH FOR 1 MIN. ADD THE CAPSICUM, MIX WELL AND MICROWAVE ON HIGH FOR 1 MORE MIN. ADD THE PUREED TOMATO, BAKED BEANS, SUGAR, CHILLI SAUCE,SALT AND MICROWAVE ON HIGH FOR 3 MIN, STIRRING ONCE IN BETWEEN AFTER 1 AND 1/2 MIN.
FOR THE DUMPLINGS:
COMBINE ALL THE INGREDIENTS IN A BOWL AND DIVIDE THE MIXTURE INTO 12 EQUAL PORTIONS. ROLL EACH PORTION INTO A BALL AND PLACE ON A GREASED SHALLOW MICROWAVE SAFE DISH. MICROWAVE ON HIGH FOR 2 MINS AND KEEP ASIDE.
TO PROCEED WITH:
ADD THE DUMPLINGS TO THE SOUP AND MICROWAVE ON HIGH FOR 1 MIN. SERVE HOT GARNISHED WITH GRATED CHEESE.
PANEER DUMPLINGS IMPART A UNIQUE TASTE TO THIS SOUP. |
More Mexican Cuisine
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