| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch2 | 1 | servings | ||
INGREDIENTS
| 500 | g | Tomatoes ripe |
| 2 | tb | Sugar |
| 2 1/2 | c | Water |
| 1 | Bayleaf | |
| 1/4 | ts | Cinnamon-clove powder |
| 1/4 | ts | Red chilli powder |
| 1/4 | ts | Cumin powder |
| 1 | ts | Butter |
| 1/2 | tb | Plain flour |
| 1 | Clove garlic |
INSTRUCTIONS
Pressure cook the tomatoes (about 2 whistles suffice). Blend till smooth. Strain to remove seeds and peels. Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds. Add tomato puree. Stir. Dissolve the flour in a little water till smooth. Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 5-7 minutes. Serve hot with bread croutons, a swirl of fresh cream, and pepper. Making time: 15 minutes (excluding time for cooling cooker) Makes for : 4 Shelf life: Fresh piping hot Converted by MC_Buster. Converted by MM_Buster v2.0l.
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