Mexican Tomato Soup With Cheese balls

Colourful, tasty and spicy. Ideal for monsoon days.

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

For the cheese balls
100 gms grated paneer (cottage cheese)
1 tbsp plain flour (maida)
1 tbsp chopped coriander (dhania)
a little chopped green chilli
1 tsp salt

To serve
grated processed cheese
fresh cream
chilli powder

* 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. Chop the spring onions into small pieces with half the leaves.
* Heat the oil and fry the onion for 1 minute. Add the spring onions and the capsicum and fry again for 2 minutes.
* Add the tomato soup and boil for 10 minutes.
* Add the chopped tomato, beans, sugar, chilli sauce and salt and cook for a few minutes.

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

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

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