tag:blogger.com,1999:blog-31660869.post-5017981133173400562008-05-03T12:17:00.000-04:002008-05-03T12:17:00.000-04:002008-05-03T12:17:00.000-04:00I followed your comment from beingfrugal.net. I love butter chicken and will have to try that recipe (I am lucky in that we have a lot of Indian/Pakistani and Mediterranean grocery stores in a nearby town and I can find Fenugreek leaves). The recipe looks great! I thought you might like to try this recipe. It says spicy, but it's not hot spicy, just tasty spicy. I have cheated when time is at a minimum and used bottled Garam masala and Campbell's Tomato Soup (as noted in the notes section) also but it's great either way and the taste reminds me a bit of butter chicken without the fat calories. :)<BR/><BR/> <BR/>Spicy Tomato Soup (Indian)<BR/><BR/>Recipe By:Vasantha Prasad<BR/>Serving Size:4 <BR/><BR/>3 cups vegetable broth -- or water<BR/>3 ripe tomatoes -- about 1 lb<BR/>OR<BR/>16 ounces Italian plum tomatoes -- whole canned, drained<BR/>1 onion -- finely chopped<BR/>1 clove garlic -- minced<BR/>1/8 teaspoon ground cumin<BR/>1/8 teaspoon freshly ground black pepper<BR/>1/8 teaspoon cayenne pepper<BR/>1/8 teaspoon ground cloves<BR/>1/2 teaspoon salt<BR/>1 teaspoon fresh lemon juice<BR/>For Garnish:<BR/>1/2 cup yogurt, skim milk -- plain<BR/>1 tablespoon chopped fresh cilantro<BR/><BR/>Stove-top Method: In a 3 quart saucepan, bring the vegetable broth to a boil. Add the tomatoes, onion, garlic, cumin, black pepper, cayenne pepper, cloves, salt, and lemon juice. Simmer for 10 to 15 minutes. Off the heat, let the soup stand for 5 minutes.<BR/><BR/>Microwave Method: In a microwave-safe bowl, combine the vegetable broth, tomatoes, onions, garlic, black pepper, cayenne pepper, cloves, salt, and lemon juice. Cook covered on high (100%) for 6 minutes. Stir the contents and cook on high for another 6 to 8 minutes. Let stand for 5 minutes.<BR/><BR/>For both methods, follow steps 4 and 5 below:<BR/><BR/>In a food processor fitted with a metal blade or in a blender, process the mixture to a fine puree. Pour the mixture into a saucepan, bring to a boil, reduce the heat to low, and allow the soup to simmer for 5 minutes.<BR/><BR/>Garnish with a spoonful of yogurt and chopped cilantro.<BR/><BR/>Source: "Indian Vegetarian Cooking from an American Kitchen"<BR/><BR/>Per Serving (excluding unknown items): 193 Calories; 4g Fat (16.2% calories from fat); 8g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.<BR/><BR/>NOTES : Seasoned with mild spices, this smooth soup is easy to prepare and appealing year round, served either hot or chilled.<BR/> <BR/>I use 1 tsp garam masala, dash of Tabasco and 2 cans Tomato soup.JJ (Lady Di)http://www.blogger.com/profile/07172161479246566539noreply@blogger.com