TOMATO SOUP WITH COTTAGE CHEESE BALLS

Tomato soup is favourite of all. By adding Red Kidney Beans – the main ingredient in Mexican cuisine along with garlic & capsicum makes this soup a incomparable treat & adding cheese make it heavenly. Total Bliss.
P.S. followed Tarla Dalal’s recipe with some changes.

Ingredients:

For Soup:

15-17 tomatoes
1/2 cup soaked & boiled red kidney beans
1 tbsp finely chopped garlic
3/4 cup chopped spring onions
1/4 cup chopped capsicum
1 tsp sugar
1 tsp chilli powder
1 tbsp oil
Salt to taste.

For the cottage cheese balls:

3/4 cup paneer(cottage cheese)(crumbled or grated)
2 tbsp finely chopped coriander
1 tsp finely chopped green chillies
1 tbsp all purpose flour
Oil for frying
For Garnish:
2 tbsp grated cheese

Method:
For Soup:
1. Wash & chop tomatoes, add 2 cups of water & pressure cook for 3-4 whistles.
2. Once it cools down, blend & strain, keep aside.
3. Heat oil in deep sauce pan & saute garlic & spring onion for one minute.
4. Then add capsicum, saute for one more minute.
5. Now add tomato puree, red kidney beans, sugar, red chilli powder, salt & bring it to boil, once it starts boiling ,slow down heat & let it cook for 4-5 minutes. Then turn off & keep aside.
For cottage cheese balls:
1. Combine paneer, coriander, green chillies, all purpose flour & salt & mix well.
2. Make approximately 12 balls out of this mixture.
3. Deep fry it & keep it on absorbent paper.
How to serve:
1. At the time of serving add cheese balls in soup & cook on medium flame for 2-3 minutes.
2. Garnish with grated cheese & serve immediately.
Note:
1. Can add other vegetables also.