How to make Tamatar aur Basil Shorba -
Tomato soup flavoured with fresh basil leaves.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Fresh basil leaves (ताज़े बेसिल के पत्ते )
Cuisine : Indian
Course : Soups
For more recipes related to Tamatar aur Basil Shorba checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Paneer And Lemon Grass Soup Mushroom Cappuccino - SK Khazana Crispy Rice Soup Chicken Coconut Milk Soup
Tamatar aur Basil Shorba Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tamatar aur Basil Shorba Recipe
Tomatoes 20-24 medium
Fresh basil leaves 24
Oil 2 tablespoons
Bay leaf 1
Onions sliced 2 medium
Black peppercorns 20
Garlic cloves chopped 8
Gram flour (besan) 2 tablespoons
Salt to taste
Sugar 2 teaspoons
Garam masala powder 1/2 teaspoon
Parsley sprigs , deep fried a few
Method
Step 1
Heat oil in a pressure cooker, add bay leaf, onion and black peppercorns.
Step 2
Quarter tomatoes. Add garlic in the cooker. Cube carrot and add. Add gram flour, mix and sauté for 1 minute.
Step 3
Add 3 cups water, tomatoes, salt, sugar and basil leaves and mix well. Put the lid on and cook under pressure till 2-3 whistles are given out.
Step 4
Open the lid when pressure reduces completely, let the mixture cool slightly and strain the stock into a bowl.
Step 5
Discard the bay leaf from the residue and put it into a mixer jar. Grind with a little water into a smooth puree.
Step 6
Put the puree and the strained stock back into the cooker and bring it to a boil. Add roasted cumin powder and garam masala powder and mix. Adjust salt and mix.
Step 7
Transfer into a soup bowl, garnish with fried parsley and serve piping hot.
Nutrition Info
Calories : 877 Kcal
Carbohydrates : 113.9 gm
Protein : 24.3 gm
Fat : 36 gm
Other : Iron- 15mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
