Thursday, 19 March 2015
TOMATO EGG DROP SOUP
Just like red curries, I have a special liking for tomatoes. I love adding tomatoes into my curries, for colour and its health benefits, both. I have to have colours in my food, otherwise I don't feel like eating it. One will find predominance of tomatoes, Kashmiri red chilli powder in my cooking.
Growing this fruit is so easy. I remember, it used to grow beside my mom's prestigious flowers just like that. Perhaps, some birds have dropped its seed there. It was such a pleasure watching it grow....from a green fruit to a red, ripe, juicy one. We prepare veggies with raw green tomatoes too, though less.
This red juicy fruits have so many uses.... we use it for sauces, chutneys, pickle, curries. Extremely beneficial for our body, they say it keeps cancer at bay, if eaten on a regular basis. High in vitamin A, Vitamin C, Calcium and Potassium, it is good for our eyes too.
Before the doctors start questioning on my wiki knowledge, lets proceed with the recipe of TOMATO EGG DROP SOUP which requires very less ingredients.
Red ripe tomatoes : 2big
Egg : 1big
Minced Garlic : 1tsp
Minced Ginger : 1/2tsp
Onion : 1medium
Black/White Pepper Powder : 4 pinches
Vegetable/Chicken stock : 2 coffee mugs
Salt : As required
Oil : 1tbsp
Butter : 1tsp
Parsley/Spring onion for garnish.
Wash and cut the tomatoes, deseed. Beat the egg in a small cup. Peel, wash and slice the onions.
Heat oil in a wok. Fry the minced garlic and ginger till light brown. Add the sliced onions, saute till translucent.
Add the tomato pieces and salt as required. Pour in the stock. Let boil till the tomatoes melt. Let cool.
Blend the whole thing to a paste in a blender. Melt the butter in a wok. Pour the blended mixture. Add half cup water. Let boil for 3 minutes.
Now pour the beaten egg drop by drop. Add pepper powder. Switch off after 1 minute.
Transfer in to soup bowls and garnish with chopped parsley or spring onions.
Serve with any kind of breads!!