Thursday, November 24, 2011

Mexican Tomato Soup with Cheese balls.


For the soup
1 kg tomatoes
1 onion finely chopped
3 spring onions
1 capsicum finely chopped
3 tbsp cooked red rajma or baked beans
3 tsp sugar
1 tsp chilli sauce
2 tbsp oil
salt to taste

For the cheese balls
100 gms grated panner
1 tbsp plain flour
1 tbsp chopped coriander
a little chopped green chilli
1 tsp salt

To serve
grated proccessed cheese
fresh cream
chilli powder


    For the soup

    1. Chop one tomato finely and keep aside. Cut the remaining tomatoes into big pieces, add 5 teacups of water and cook until soft. Then pass through a sieve.
    2. Chop the spring onions into small pieces with half the leaves.
    3. Heat the oil and fry the onion for 1 minute. Add the spring onions and the capsicum and fry again for 2 minutes.
    4. Add the tomato soup and boil for 10 minutes.
    5. Add the chopped tomato, beans, sugar, chilli sauce and salt and cook for a few minutes.

    For the cheese balls 

    1. Mix all the ingredients and shape into round balls by adding a little water. If you wish, you can also lightly fry the balls.

    How to proceed 

    1. Put the balls in the boiling soup and boil for 2 minutes.
    2. Serve hot with grated cheese and a little cream and dusted with chilli powder.

    1. To get the best results, use ripe red tomatoes

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