Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mexican tomato soup with cottage cheese balls. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Mexican tomato soup with cottage cheese balls is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mexican tomato soup with cottage cheese balls is something that I have loved my whole life.
From red rajma, which is a characteristic ingredient of Mexican cuisine, to pungent garlic and crispy capsicum, the Mexican Tomato Soup with Cottage Cheese Balls features a variety of ingredients that team up well together. For the cheese balls: Whip butter until fluffy. Mix in half the semolina, then add egg yolks and oregano.
To get started with this recipe, we must prepare a few components. You can have mexican tomato soup with cottage cheese balls using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican tomato soup with cottage cheese balls:
- Make ready For soup:
- Prepare 15-17 tomatoes
- Make ready 1/2 cup soaked & boiled kidney beans(rajma)
- Get 1 tbsp finely chopped garlic
- Take 3/4 cup chopped spring onions
- Get 1/4 cup chopped capsicum
- Prepare 1 tsp sugar
- Take 1 tsp chilli powder
- Make ready 1 tbsp oil
- Get to taste Salt
- Make ready For cottage cheese balls:
- Prepare 3/4 cup cottage cheese (paneer)(crumbled)
- Make ready 2 tbsp finely chopped coriander
- Make ready 1 tsp finely chopped green chillies
- Get 1 tbsp all purpose flour
- Take For garnish:
- Get 2 tbsp grated cheese
Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. Adjust the amount of red pepper to your desired level of. Transfer onion mixture to food processor with tomatoes; process until smooth. Cook tomato mixture in a Dutch oven over medium-high.
Instructions to make Mexican tomato soup with cottage cheese balls:
- For soup: wash,chop and pressure cook by adding 3-4 cups of water for 3-4 whistles.
- Once it cools down, blend, strain and keep aside.
- Heat oil in deep sauce pan and sauté garlic & spring onions for one minute.
- Now add, tomato puree,kidney beans,chilli powder, salt and bring it to boil,once it starts boiling slow down heat and let it cook for 4-5 minutes. Then turn off heat & keep aside.
- For cottage cheese balls: combine paneer, coriander, green chillies, all-purpose flour,salt & mix well. Make approximately 12 balls out of the mixture.
- Deep fry it and keep it on absorbent paper.
- How to serve: At the time of serving add cheese balls in the soup and cook on medium flame for 2-3 minutes. Garnish with grated cheese and serve immediately.
Top this easy tomato soup recipe with crunchy cheese puffs for a quick and kid-friendly garnish. Eating vegetables has never been so fun! Stir in enough of the water to reach desired consistency; heat through. Top each serving with cheese puffs. This fresh, piquant summer soup combines many of the ingredients you might find in a feisty salsa, but in this case they re all souped up.
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