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Tomato Shorba Soup Sprinkled With Fresh Corriander Leaves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9539
Energy (kCal)43.76
Carbohydrates (g)8.9369
Total fats (g)0.5279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a pressure cooker. | 2. Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic. | 3. Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly. | 4. Stir in salt, red chilli powder and two cups of water. Mix well. | 5. Close the cooker and pressure cook for upto 3-4 whistles. | 6. Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly. | 7. Strain the mixture into a bowl. | 8. Sprinkle fresh corriander leaves. | 9. Serve hot and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander sprig 1 bunch chopped - - - -
    tomato 6 -7 0.0 0.0 0.0 0.0
    coriander leaf 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    cooking oil 2 tablespoons - - - -
    black cardamom pod 1 - - - -
    green cardamom 2 - - - -
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    cinnamon 1/2 - - - -
    black peppercorn 3 -4 - - - -
    red chilies 2 - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    salt - - - -
    red chili powder 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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