Carrot and Bottle Gourd Soup with Rice and Cheese Balls
by Tarla Dalal
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Added to 35 cookbooks
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The carrot and bottle gourd soup with rice and cheese balls is as exotic as a soup can be! this wholesome soup of carrot, bottle gourd and potatoes is quite sumptuous and can served as an appetiser or in a larger bowl as a snack in its own right. That said, the innovative twist to this soup lies in the crunchy-munchy garnish of rice and cheese balls. Make sure you drop the balls on the soup just before serving to retain the crispness.
- Combine the carrots, bottle gourd, potatoes, onions and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Blend in a mixer to a smooth purée and strain it. Keep aside.
- Heat the butter in a deep pan, add the prepared mixture, milk, salt and pepper and bring to a boil. Keep aside.
- Combine all the ingredients in a deep bowl and mix well.
- Shape them into small balls and deep- fry a few balls at a time.
- Drain on absorbent paper and keep aside.
- Just before serving reheat the soup, add the rice and cheese balls and serve immediately.
Nutrient values (Abbrv) per serving
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