All the years travelling back and forth from Bangalore to Chennai or Hyderabad my priority is always to gobble up a cup or two of pipping hot indian railway tomato soup.
Indian railways also has a British influence, originally the canteen was set up to provide for british army troops. The railway canteen has been dishing out many authentic dishes which was originally served to the Brits 100 years ago, like the pakoras, tomato soup, bread omelet, vadas and dosas.
Many people like me feel sick while travelling tomato soup is so soothing and comforting its just the prefect stress buster for travellers. People actually prefer travelling via train for the food. Every hour there is a new snack to munch, your never hungry on your journey this is something I really appreciate about Indian railways.
2 Large Onion Sliced
1/2 Cup Shallots
2 Large Tomatoes
1/2 Tbsp Ginger and Garlic Paste
1/2 Tbsp White Pepper Powder
1/2 + 1/2 Tbsp Black Pepper Powder
1/2 Tsp Chilly Powder
1 Green Chilly
1/4 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1 1/2 Tbsp Corn Flour
5 Sprigs Coriander
5 Sprigs Mint
2 Tbsp Butter
Salt as per taste...
Use a pressure cooker or a heavy bottom pan or wok to cook the ingredients on medium flame.
I have used a pressure pan and placed it on medium flame.
Add the tomato, onion, shallots, coriander, mint, chilly, chilly powder, turmeric powder, coriander powder, white pepper powder, ginger and garlic paste along with 2 1/2 cups water and 1 tbsp salt, stir cover and cook until the tomato and all the ingredients have cooked well.
Allow the soup to reach room temp, use a sieve and strain the soup. Transfer all the strained tomato and onion masala to a mixer jar, grind to form a smooth paste.
Strain the pulp back to the soup stir and reserve. Heat 1 tbsp of butter in a wok or pressure pan add 1/2 tbsp black pepper powder allow to splutter. Add the strained soup to the pressure pan bring to a rapid boil.
Mix corn flour with water prepare corn starch. Add corn starch to the soup stir well , adjust salt if needed allow to simmer for 5 minutes. Serve hot with butter, pepper powder and slices of toast...Enjoy 😉