Tomato & Beetroot Soup
Cooking Instructions
- 1
Peel, Wash and chop all vegetables.
- 2
Put it in a pressure cooker. Add 1 cup water and black pepper seeds, cardamoms, cinnamon, cloves and pressure cook till 4-6 whistles. Switch off the flame. Let pressure releases automatically.
- 3
Put it in a mixer and grind to a fine paste. Add remaining 1 cup water and churn again for 1 minute.
- 4
Cut bread slices in small squares. Heat oil in a karahi and deep fry till golden. Flip the side and fry from other side also.
- 5
Now sieve the mixture and heat in a pan. Add salt. In a separate pan heat butter. Add cumin seeds
- 6
When cumin seeds splutter put this tadka in soup pan and stir.
- 7
Pour it hot in bowl. Add bread fried crumbs, butter and coriander leaves and serve hot.
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