Tamatar Shorba Recipe

Ingredients

Tomatoes 500g
Chopped ginger 10g
Chopped garlic 10g
Whole garam masala 10g
Bay leaf 2no
Chopped green coriander 20g
Cumin seeds 5g
Sugar (optional) 15g
Oil as required
Green chili 2no
Vegetable stock or water 1 lt
Salt as per taste

Method

1. Wash and chop tomatoes.
2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add water and bay leaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

Puree of green pea with mint cream

Ingredients

Butter                                               10g

Onions, small dice                      25g

Chicken stock                               600ml

Peas, fresh or frozen                  400g

Salt                                                    to taste

White pepper                                  to taste

Heavy cream                                   50ml

Garnish

Heavy cream                                   25ml

Mint leaves finely shredded    10g

Method

1. Heat the butter in a heavy sauce pot over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas. Simmer until the peas are soft, about 5 minutes.

5. Pass the soup through a food mill or purée with an immersion blender.

6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves.

10. Immediately before serving, place 1 tbsp mint cream on top of each portion.

Dal Shorba

Ingredients                                                                                         

Split green gram skinless

(dhuli moong dal)             150g

Onion, chopped                  25g

Ginger, chopped                 1 inch piece

Garlic, chopped                  2 cloves

Green chilies, chopped  2

Turmeric powder               2g

Salt                                         to taste

Butter                                    10g

Cumin seeds                        2g

Lemon juice                                     15ml

Coriander leaves chopped     for garnish

Method

1.     Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.

2.     Add five cups of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is very soft.

3.     Pass a through a soup strainer. Set aside. Heat butter in a pan.

4.     Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.

5.     Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add lemon juice.

6.     Serve piping hot garnished with finely chopped coriander leaves

Potage Minestrone

Ingredients                          

Mixed vegetables (onion, leek,

Celery,carrot,turnip,cabbage) 300g

Butter, margarine or oil 50 g

White stock or water 750ml

Bouguet garni

Green peas 25g

French beans 25 g

Spaghetti 25 g

Potatoes 50 g

Tomato purees 200ml

Tomatoes, skinned, de-seeded, diced 100 g

Fat bacon 50 g

Chopped parsley

Garlic 1 clove

Salt, pepper

Method

1. Cut the peeled and washed mixed vegetables into paysanne.
2. Cook slowly without colour in the oil or fat in the pan with the lid on.
3. Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.
4. Add the peas, beans cut in diamonds and simmer for 10 minutes.
5. Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomato puree and the tomatoes and simmer gently until all the vegetables are cooked.
6. Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.
7. Mould the paste into pellets the size of a pea and drop into the boiling soup.
8. Remove the bouquet garni correct the seasoning.
9. Serve grated parmesan cheese and thin toasted flutes separately

Crème De Tomates ( cream of tomato soup)

Ingredients  

Tomatoes 500g

Carrot (dice) 50 g

Onion (dice) 50 g

Refined flour 50 g

Butter 75 g

Milk 500 ml

Stock 500 ml

Bread Slice 4 no.

Cream 25 ml.

Garlic  2 cloves

Bouquet garni

Salt & Pepper to taste

Method

1. Make a béchamel sauce.

2. Remove the eyes from tomato & roughly chop them.

3. Melt remaining butter in a pan.

4. Add garlic, carrot, onion and brown lightly.

5. Add tomatoes, stock, bouquet garni & seasoning.

6. Simmer for 1 hour. Skim when required.

7. Pass through a conical strainer.

8. Bring to a boil, add béchamel sauce & adjust seasoning.

9. Finished with cream & croutons.

Chicken Tomato Bouillon

Ingredients                                                    

Chicken stock  200ml

Tomato juice   125ml

Tomato puree  125 ml

Celery, chopped  20g

Onion, chopped  20g

Basil  5g

Thyme 5g

Salt to taste

Pepper to taste

Sugar  pinch

Method

1. Place the stock, juice, purée, celery, onion, basil, and thyme in a saucepot. Bring to a boil.
2. Simmer about 45 minutes, until vegetables are soft and flavours are well blended.

3.      Strain and season with salt, pepper, and a pinch of sugar.