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Published by mssrao1977

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Categories:Types, Recipes/Menus
Published by: mssrao1977 on Mar 19, 2010
Copyright:Attribution Non-commercial


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Browned Onion Soup
2 onions chopped in thin slices1 small capsicum finely chopped1 tsp. spring onion green finely chopped1/4 tsp. ginger grated1/4 tsp. garlic grated1/4 tsp. green chilli sauce1 tsp. cornflour 2 medium slices plain bread4 cups water 1 tsp. oil1/2 tsp. butter salt to tastepepper to taste
Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.Add onions, stir fry till dark brown. Add water, bring to a boil, turn to simmer.Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup.Break toasts in quarters, add to soup. Boil till bread softens.Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add tosoup.Boil for one minute. Serve hot.
Courtesy : Saroj Kering
4 tomatoes ripe and juicy1 capsicum finely chopped1 onion finely chopped1 cucumber finely chopped1 tomato finely chopped1 tbsp. tomato sauce1/2 tsp. red chilli garlic sauce1/4 tsp. worcestershire sauce1 tsp. sugar salt to taste
Dip tomatoes in boiling hot water, cover and keep for 10 minutes.Drain tomatoes, peel carefully and chop coarsely.Add sauces, sugar, salt, 3 cups water and blend till smooth.Add all chopped veggies, chill for an hour before serving.Serve chilled with warm garlic rolls or croutons.
Courtesy : Saroj Kering

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