Tomato Shorba ( Desi Khana)


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Tomato Shorba (  Desi Khana)

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ટમેટાનો શોરબા - ગુજરાતી માં વાંચો (Tomato Shorba ( Desi Khana) in Gujarati) 

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Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the soup all the more pleasing to the palate.

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Tomato Shorba ( Desi Khana) recipe - How to make Tomato Shorba ( Desi Khana)

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
    Method
  1. Combine the tomatoes and 1½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
  2. Allow them to cool completely and blend in a mixer to a smooth mixture.
  3. Strain the mixture using a strainer and keep aside.
  4. Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
  5. Heat the ghee in a deep non-stick pan and add the cumin seeds.
  6. When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
  7. Add the tomato purée, coconut milk-besan mixture, jaggery and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  8. Add the coriander and mix well.
  9. Serve hot.

Tomato Shorba Video by Tarla Dalal

Tomato Shorba ( Desi Khana) recipe with step by step photos

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  1. To make the tomato shorba, in a deep non-stick pan, add the tomatoes. Always make use of red plump tomatoes to get a pleasant tangy flavour.
  2. Add 1½ cups of water.
  3. Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
  4. Allow them to cool completely and blend in a mixer to a smooth mixture.
  5. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba.
  6. In a deep bowl, add the coconut milk.
  7. Add the besan. This gives little thickness to the soup.
  8. Mix well using a whisk and keep aside.
  9. Heat the ghee in a deep non-stick pan.
  10. When hot, add the cumin seeds. This jeera gives a very nice flavour to the soup.
  11. When the seeds crackle, add the curry leaves.
  12. Add the green chillies. Sauté for a few seconds.
  13. Add the prepared tomato purée.
  14. Add the coconut milk-besan mixture.
  15. Add the jaggery. This gives a very nice taste so do not avoid it.
  16. Add the salt.
  17. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  18. Add the coriander.
  19. Mix well.
  20. Serve tomato shorba hot.
Accompaniments

Cheese Sticks 
Croutons, Pan Toasted Crouton Recipe 
Fried Croutons, Homemade Crouton Recipe 
Garlic Croutons, Crunchy Garlic Crouton Recipe 
Whole Wheat Bread Sticks 
Whole Wheat Toasted Croutons ( Soups and Salads ) 

Nutrient values (Abbrv) per serving
Energy133 cal
Protein1.5 g
Carbohydrates12.3 g
Fiber2.3 g
Fat8.5 g
Cholesterol0 mg
Sodium17.5 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook
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Reviews

Tomato Shorba ( Desi Khana)
5
 on 08 Aug 14 11:56 AM


I am bored of the regular tomato soup so this is indeed a different recipe which has coconut milk and besan in it and trust me it taste fab !