Ingredients :
- Ripe Red Tomatoes - 4
- Carrot - 1
- Beetroot - 1 small piece
- Corriander Stems - 4
- Garlic - 3 cloves
- Ginger - 1 inch size
- Cinnamon stick - 1 inch in size
- Cloves - 2
- Pepper - 5
- Bay Leaf - 1
- Star Anise - 1 small
- Corn Flour - 2 spoons
- Water - 2 cups
Method :
Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.
Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper.
Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.
Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.
grind and filter the soup. while you filter, the nutrients of the vegetables is also filtered!! but filtering is just to remove the tomato skin. boil the soup. add the corn starch to the boiling soup and give a stir. let the soup boil in sim for about 2-3 mins. add salt to taste, bit of pepper powder and a bit of aji-na-motto(optional, acts as a taste maker). serve hot!
