8 to 10 Tomatoes
2 carrots (grated)
5 to 6 Clove Garlic
1 Green chili
2 to 3 Baby corn (Optional)
Salt(as per taste)
1 tsp.Sugar(as per taste)
1/2 tsp.Pepper powder
1 tsp.Corn flour
1 Wash the vegetables (Tomato & Baby corn) and put in a Pressure cooker. Add grated Carrots, Garlic and green chili, Salt and a cup of water to the Pressure Cooker. Now pressure cook it for 8 to 10 minutes(3 whistles).
2. Take it out in a vessel and peel off the tomatoes. Now put all the vegetable (except Baby corn) and stock into a blender and blend properly and the strain it through a strainer so as to remove the tomato seed. The soup mixture is now ready to cook. Slice the Baby corn and keep aside.
3. Heat butter in a pan and add the soup mixture. Add sliced Baby corn, pepper powder , Sugar and salt if required. Now mix a tsp. Corn flour in 1/2 cup of water and add that to the soup. Stir continuously until the soup becomes little thick and the volume is reduced.
Serve in a Soup Bowl and Garnish with Fresh Cream and coriander leaves.
I want to thanks Arundhuti of Gourmet Affair for awarding me with my first award 'Lemonade Award'. Thank you so much again for sharing this honor with me.
Iam very happy and excited to pass this award to my friends Poonam, Preety, CurryLeaf, SriLekha, Neha, Kitchen Flavour, Deesha, Usha, Sowmya and Sudeshna. Congrats! all of you for the achievement.