This is a Recipe for preparing Indian Style Rich and Creamy Broth. This fabulous feast is to be taken before food. (Lunch and Dinner)
Preparation Time: 40 Minutes
Serves: 4 Persons
1 Medium size Onion (cut in small pieces)
2 Clove Garlic (Cut in small pieces)
Small piece ginger (cut in small pieces)
3 Medium size Tomatoes (Peeled and cut)
1 Tea spoon red Chili powder
1 Tea spoon Garam Masala
Salt to taste
¼ Tea spoon Cumin powder
1 Bay leaf
1 Medium Potato (peeled and cut)
1 Medium Carrot (Peeled and cut)
100 gram red Pumpkin (Peeled and diced)
100 gram bottle gourd (peeled and diced)
5 cups Chicken stock
2 Table spoon Cream
2 Table spoon silvered and fried almonds
3 Table spoon Butter
Melt Butter in a heavy pan. Saute Onion with Garlic and Ginger until the Onion are transparent. Add the Tomatoes, red Chili powder, Garam masala, Salt, Cumin powder and Bay leaf.
Cook until the Tomatoes are soft, and then add the Potato, Carrot, red Pumpkin, Bottle gourd. Saute lightly.
Pour in stock. Let it come to a boil, and then reduce heat simmer for 20 minutes until the vegetables are tender. Alternately cook in the Pressure cooker up to one whistle, then reduce heat and cook for 2-3 minutes. Allow pressure to fall on its own.
Drain stock from the vegetables. Discard bay leaves. Put the vegetables with a few tablespoons of the stock in a mixer and blend for a few seconds until smooth. Mix in the rest of the stock and put back on heat. Let the soup heat through. When the soup is steaming serve garnished with Cream and Almonds.
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