TANGY TOMATO SOUP

A soup which is popular in all indian restaurants. Whenever I see the menu cards of most of the restaurants in india , I always get to see Tomato soup along with Indo-chinese soups.The soup taste has been from sour to very sweet and the consistency has been thin like a tomato rasam or very thick pasty consistency.

INGREDIENTS:
1/2 kg Tomatoes
1 Onion
6-7 Garlic cloves 
Small piece of Cinamon [Dalchini]
Salt
Pepper powder
Clarified butter [Ghee ]
Cumin seeds
Mustard seeds
1-2 Chillies
Oil
Water 
Cornflour


METHOD:

SOUP-
STEP 1 - Pressure cook tomatoes ,onion ,garlic and cinamon together for 2 whistles . Let it cool .
STEP 2 - In mixer grinder ,grind tomatoes and strain it with strainer . If needed add a little water .
STEP 3 - In a deep pan add clarified butter , crackle cumin -mustard seeds . Now add tomato pulp in it and add salt as per taste . Add a little black pepper powder to it .
STEP 4 - You can add cornflour mixed with water for the desired consistancy . Cook it for next 5-7 minutes .As it starts boiling put off the gas .
          
CHILLI OIL-
STEP 1 - Chop 1-2 chillies .
STEP 2 -  Crackle cumin -mustard with a little oil . After it add chopped chillies and within few seconds add 1/4 cup water to it .
                Serve hot with chilly oil , bread croutons and a little cream on the top ......enjoy.