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SAMOSASTOMATO SOUP-Although soups are not often eaten In India
Serves 4
6785 grams 11/2 pounds peeled
15 ml 1 tbspn oil
1 bay leaf 4 spring onions (scallions chopped)
5 ml 1 tspn salt
2.5 ml 11/2 tspn crushed
5 ml /1 tspn crushed black peppercorn
30 ml / 2 tspn chopped coriander
750 ml 11/4 pints 13 cups water
15 ml 1 tblspn cornstarch/cornflour
2 tblspn light cream to garnish
1. To peel tomatoes plunge in hot water leave for 30 seconds .Then skin and peel them off
2. In a medium heavy pan heat oil, fry tomatoes,bay leaf and spring onions until soft.
3. Gradually add salt garlic peppercorns
4.Dissolve cornflour to make thick paste
5. Remove soup and leave to cool
6. Return pureed soup add cornflour mixture
7. Pour soup into dishes and garnish with cream
