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Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.

Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal!

These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience!

INGREDIENTS :

RAGI BALLS/MUDDE:

  1. 1 Cup Ragi Flour
  2. 3 Cups Water
  3. 2 Tablespoon Ghee
  4. Salt as required
  5. 1/2 Cup Watermelon seeds

METHI CHICKEN CURRY/SAARU:

  1. 800gms – 1 Kg Chicken cut into medium pieces
  2. 3 Cardamoms
  3. 2 Cloves
  4. 2 Bayleaves
  5. 1 Teaspoon Jeera/Cumin seeds
  6. 2 Star Anise
  7. 5-6 Black Peppercorns
  8. 2 Onions
  9. 2 Tomatoes
  10. 2 Teaspoon Ginger Garlic Paste
  11. 2 Green Chillies
  12. 1/2 Cup Curd
  13. 1 Teaspoon Turmeric Powder
  14. 1 Teaspoon Jeera/Cumin Powder
  15. 1 Teaspoon Red Chilly Powder
  16. 2 Teaspoon Chicken Masala ( Readily available in grocery stores)
  17. Salt to taste
  18. 1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
  19. 2 Tablespoon Oil
  20. Fresh Chopped Coriander for garnish

Recipe for Mint Coriander Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

PREPARATION TIME: 1 hour 30 minutes

HOW TO PREPARE:

RAGI MUDDE :

  • Boil water in an wide mouth pan and add salt to it
  • Sprinkle 2 tablespoon of ragi flour and keep whisking, make sure no lumps are formed
  • Add rest of the ragi flour in small quantities, while stirring the mix continuously on a low flame
  • Use a wooden spoon as it requires a strong hand to whisk the flour
  • Once the flour thickens and comes together , add in ghee and keep stirring
  • Let it cook on low flame and keep stirring till ragi is cooked or until you get shine on it.
  • Take off flame and keep it covered for a couple of minutes
  • Apply little ghee on your palms and make round balls or mudde while the mix is still hot
  • Roll these balls on a plate of watermelon seeds
  • Ready to serve hot with any curry or saaru!

METHI CHICKEN CURRY/SAARU:

  • Heat oil in pressure cooker and add cardamoms, cumin seeds, cloves, peppercorns, bayleaves and star anise
  • Saute until crackling sound comes, add Onion paste and saute till its golden brown
  • Add Ginger Garlic paste and green chillies, saute until its brown
  • Add Tomato puree and keep stirring, saute until masala is dry
  • Pour in curd, mix and cook till curd releases oil
  • Sprinkle Fenugreek Leaves, Salt, Turmeric, Red Chilly Powder, Cumin powder and Chicken Masala
  • Give everything a nice mix and cook for a couple of minutes
  • Add in Chicken pieces and mix well, cover with a plate
  • Cook until Chicken releases water and is half done
  • Add water as the consistency of curry required or until all chicken pieces are dunked
  • Put the pressure cooker lid on and cook until 3 whistles.
  • Serve hot with fresh coriander leaves as garnish and enjoy with any Indian faltbread, Idlis or Ragi Mudde.

 

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 388.8 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 8.3g 42%
Trans Fat 8.6g
Cholesterol 23.3mg 8%
Sodium 68.2mg 3%
Total Carbohydrate 50.6g 17%
Dietary Fiber 2.4g 10%
Sugars 0.0g
Protein 9.6g 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 509.5 Calories from Fat 299.7
% Daily Value*
Total Fat 33.3g 51%
Saturated Fat 7.9g 40%
Trans Fat 19.5g
Cholesterol 152.5mg 51%
Sodium 446.1mg 19%
Total Carbohydrate 11.1g 4%
Dietary Fiber 2.2g 9%
Sugars 4.5g
Protein 39.3g 79%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.