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Jain World
Sub-Categories of SOUTH INDIAN PLATES
Atone soup
Bean soup
Cilantro soup
  Corn soup
  Cucumber soup
  Instructions
  Lentil soup
  Minestrone soup
  Spinach Soup
  Tomato soup
  Tomato-Coconut Soup
  Vegetable green soup

ATONE SOUP

INGREDIENTS: 

1 tin cream of asparagus      �-kilo tomatoes

100 grams Chinese moong bean      �-kilo peas

2 tbsp. rice soaked in water for 5 minutes      pepper powder

Salt            6 cups water

1-cup milk      1 tbsp. Butter

1 tbsp. Vinegar      1 tsp. corn flour

2 tbsp. Tomato sauce

PREPARATION:

In a pressure cooker take chopped tomatoes, and rice. Add 6 cups of water and pressure cook till 1 whistle. Slow down the gas for 5 minutes. Close the gas and strain through fine shift.

 

Boil peas and pieces in water and add a pinch of soda.

Add asparagus, butter and corn flour mixed with milk to the soup. Boil for 10 minutes. Remove from the heat and add salt, pepper, vinegar and tomato sauce. Sprinkle boiled and peas. Serve warm.