Mexican Tomato Soup with Cottage Cheese Balls Video by Tarla Dalal

Mexican Tomato Soup with Cottage Cheese Balls Video by Tarla Dalal

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That is Mexican! From red rajma, which is a characteristic ingredient of Mexican cuisine, to pungent garlic and crispy capsicum, the Mexican Tomato Soup with Cottage Cheese Balls features a variety of ingredients that team up well together. The addition of succulent cottage cheese balls and a garnish of grated cheese add to the heavenly flavour and texture of this soup, making it a treat beyond comparison.

  

Recipe Description for Mexican Tomato Soup with Cottage Cheese Balls

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Mexican Soup
1/2 cup soaked and boiled rajma (kidney beans)
4 cups roughly chopped tomatoes
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
3/4 cup finely chopped spring onions whites and greens
1/2 cup finely chopped capsicum
1 tsp sugar
1 tsp chilli powder
salt to taste

For The Cottage Cheese Balls
3/4 cup crumbled paneer (cottage cheese)
1 tbsp plain flour (maida)
1 tbsp chopped coriander (dhania)
1 tsp chopped green chillies
salt to taste

For The Garnish
2 tbsp grated processed cheese

Method

For the soup

  1. Combine the tomatoes and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  2. Cool and blend in a mixer till smooth.
  3. Strain the mixture using a strianer and keep aside.
  4. Heat the oil in a deep non-stick pan,add the garlic and spring onion whites and greens and sauté on a medium flame for 2 minutes.
  5. Add the capsicum and sauté on a medium flame for 1 minute.
  6. Add the tomato mixture, sugar, rajma, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirirng occasionally. Keep aside.

For the cottage cheese balls

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divdie the mixture into 12 equal portions and roll each portion into a ball.
  3. Heat the oil in a deep non-stick pan and deep-fry the balls till they turn golden brown in colour from both the sdies. Drain on an absorbent paper and keep aside.

How to proceed

  1. Just before serving, re heat the soup, add the cottage cheese balls, mix gently and cook on a medium flame for 2 minutes,while stirirng occasionally.
  2. Serve immediately garnsihed with cheese.

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