| 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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