chinese style Tomato soup with egg recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Chinese style Tomato Soup with Eggs

This chinese style tomato soup is very simple to make with least ingredients and tastes great. Adding the eggs to the soup makes it even more tastier and healthier. If you are a vegetarian, you can very well avoid using the eggs and the soup still tastes great.

I Have taken the recipe from here and did some alterations to suit our taste. Also the original recipe used only water to cook the tomatoes, But I have added the chicken broth (chicken stock cubes) to make the soup more tastier. If you are a vegetarian, you can add veg broth or veg stock cubes.

Also you need to get good and tangy variety of tomatoes for this soup, because the taste of the soup mostly depends only on the tomatoes, in this recipe.

If you are a soup lover like me, then do check my other soup recipes like

• thick vegetable soup
• broccolli soup
• drumstick soup
• banana stem soup
• Oats vegetable soup
• mushroom soup

Check my full 15+ collection of soups recipes.

if you love tomato recipes, do check the below recipes

• tomato sweet pachadi

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal .

Recipe for Chinese Style Tomato Soup with eggs

Print

Chinese Style Tomato Soup with Egg

chinese style tomato soup with eggs recipe is a chinese style soup recipe with very less ingredients yet tastes grest. This soup can be prepared either spicy or mild spicy. It is purely of your choice. This chinese style tomato soup is very simple to make with least ingredients and tastes great. Adding the eggs to the soupmakes it even more tastier and healthier. If you are a vegetarian, you can very well avoid using the eggs and the soup still tastes great.

Course Soup

Cuisine Chinese

Keyword Chinese Style tomato soup with egg, tomato soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

• tomatoes – 3 medium size and finely chopped
• ginger – 1/4 inch finely chopped
• galric cloves – 3 finely chopped
• green chilli – 1 finely chopped
• water – 3 to 4 cups
• veg / chicken stock cube – 1 or veg/chicken broth 1 cup
• pepper powder – 1/4 tsp or as per taste
• spring onions/ coriander leaves – 2 tsp
• salt as per taste
• egg – 1

to make corn flour pate

• corn flour – 3 tsp
• water – 1/4 cup

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes 

ingredients for tomato soup

• tomatoes – 3 medium size and finely chopped
• ginger – 1/4 inch (finely chopped)
• galric cloves – 3 (finely chopped)
• green chilli – 1 (finely chopped)
• water – 3 to 4 cups
• veg / chicken stock cube – 1 ( or veg/chicken broth 1 cup)
• pepper powder – 1/4 tsp ( or as per taste)
• spring onions/ coriander leaves – 2 tsp
• salt as per taste
• egg – 1

to make corn flour pate

• corn flour – 3 tsp
• water – 1/4 cup

Step by step method to make the chinese style tomato soup with egg

In a pan, add olive oil.

When it is slightly hot, add the finely chopped gignger and garlic and saute them for about 2 min. Chopping them fine is preferred, so that you won’t get them as pieces while drinking soup.

To this add the finely chopped tomatoes.

Saute the tomatoes for 2 min again.

Now for 3 tomatoes, you can add about 3 to 4 cups of water. Here I have added 3 cups of water. If you want you can add the home made chicken or veg broth.

I have used store bought chicken cubes. Add the cube.

Allow the tomatoes to cook for about 6 to 8 mintes. You can cover and cook the tomatoes until they are very soft.

Prepare corn flour paste

While the tomatoes are cooking, prepare the corn flour paste. For that take 3 tsp of corn flour.

To this, add 1/2 cup water

and make a paste. This need to added to the soup and it thickens the tomato soup. Instead of corn flour you can also use any type of starch. Keep the mixture aside.

Now after about 6 minutes, open the lid and check if tomatoes are cooked nicely. They should be very soft by this time.

Add the finely chopped green chillies, salt and black pepper now and mix well. If you are giving to kids, then avoid green chillies and if you like spicy soups, then you can add 2 green chillis if you want a spicy tomato soup.

When the tomato soup is boiling, add the corn flour paste and boil for 5 min.

Adding eggs

Take 1 egg and beat it nicely. If you are a vegetarian, you can very well avoid this step and just procced.

Now add this egg when the soup is boiling and keep stirring them.

Again allow to boil for about 5 min. Add the spring onions or the coriander leaves.

Switch off the flame and serve the chinese style tomato soup in a bowl.

Tasty and yummy chinese style tomato soup with egg is ready.

Notes

1. As mentioned, you can very well avoid addtion of eggs if you are vegetarian.
2. The taste of the soup purely depends on the variety of tomato you are using. So try to get good quality and tangy tomatoes.
3. If you want you can add 1 tsp of veggies like carrot, beans, corn etc. But not much.
4. Adding veg/chicken broth (veg or chicken stock) to the soup, makes it more tasty.

The post Chinese Style Tomato Soup with Egg | soup recipes appeared first on Learning-to-cook.

Cucumber tomato salad is such an easy salad recipe which is very much used as a weight loss recipe or a diet recipe. This is such a light salad, that it can be taken as a snack also, when you are on diet.

 

 

Cucumber tomato salad recipe with easy step by step instructions for your easy understanding and learning.

• horse gram sundal
• carrot beetroot salad

 

Step by step instructions to make the cucumber tomato salad

Ingredients

Baby cucumber – 10 

Tomato – 1 (Chopped into small pieces)

Onion – 1

Lemon juice – 1 tsp

Salt – as per taste

Sugar – 1/4 tsp

White Pepper – 1/5 tsp

Coriander leaves – few

 

 

 

 

Method to make the cucumber tomato salad

1. Remove the skin of the cucumber and wash it. 

 

2. Cut into small pieces. Similarly, chop the onion and tomato.

3. Mix the tomato, onion, cucumber and add the lemon juice, salt, sugar and pepper powder and toss it.

4. Finally add the coriander leaves. 

 

 

5. Serve it.

 

 

 

 

 

 

Easy and Healthy  Salad is ready

 

Notes:

1. I liked sweet taste, so I added little bit of sugar. It is purely optional.

2. You can add the parsley leaves or dill leaves instead of coriander leaves.

3. Do not keep outside for long time, as it might tend to leave water.

 

 

 

Recipe to make the salad

Print

Cucumber Tomato Salad | Easy Salad Recipes

Cucumber tomato salad is such an easy salad recipe which is very much used as a weight loss recipe or a diet recipe. This is such a light salad, that it can be taken as a snack also, when you are on diet.

Course Salad

Cuisine Indian

Keyword cucumber salad, cucumber tomato salad, tomato salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Baby cucumber – 10
• Tomato – 1 Chopped into small pieces
• Onion – 1
• Lemon juice – 1 tsp
• Salt – as per taste
• Sugar – 1/4 tsp
• White Pepper – 1/5 tsp
• Coriander leaves – few

Instructions

• Remove the skin of the cucumber and wash it.
• Cut into small pieces. Similarly, chop the onion and tomato.
• Mix the tomato, onion, cucumber and add the lemon juice, salt, sugar and pepper powder and toss it.
• Finally add the coriander leaves.
• Serve it.

Notes

• I liked sweet taste, so I added little bit of sugar. It is purely optional.
• You can add the parsley leaves or dill leaves instead of coriander leaves.
• Do not keep outside for long time, as it might tend to leave water.

*Post first published on June 10th 2014. Updated with recipe.

The post Cucumber Tomato Salad | Salad Recipes appeared first on Learning-to-cook.

Tomato thokku is one of my favorite thokku from my childhood days till now. After the preparation I used to take a spoon and lick it always and my Mom used to scold me for that. This can be eaten with any kind of main dishes like Dosa, Idli, chappathi or even with rice or curd rice. I have a post already with Thakkali Thokku with different preparation style. Try this and let me know your comments.

How to make Thakkali Thokku

Preparation time: 15 min | Cook Time: 35 min | Yields: 350gms

Recipe Category: Sidedish | Recipe Cuisine: South Indian

 

Ingredients 

Ripe tomatoes – 1 kg

Dry red chillies – 7 to 8 (adjust according to spiciness of chillies)

Mustard seeds – 1/5 tsp

Fenugreek seeds – 2 tsp

Chilli powder – 2 tsp

Turmeric powder – 1/2 tsp

Salt as per taste

Gingelly Oil – 6 tbsp

Jaggery – 1.5 tbsp

Curry leaves – 2 springs

Asafoetida – 1/4 tsp

Method

1. Take the tomatoes and wash them.

2. Cut then into small pieces as shown below. 

3. Fry the chilli till light brown or until they become crispy. ( When you try to break the chilli, it should break the chilli, it should break easily ). Keep it aside. 

4. Fry the fenugreek seeds till light brown.  If you smash it with a spoon it should break immediately.

5. Using a food processor powder the red chillies and fenugreek seeds. Keep it aside. 

6. In a pan or kadai, add the oil. When it is hit, add the mustard. When the mustard splutters, add the curry leaves together with asafoetida. 

7. Add the chopped tomatoes. Start cooking them without adding any water. 

8. When they are half cooked, add the chilli powder, turmeric powder and salt. 

9. When the tomatoes are cooked nicely, add the powder which we made. Add 1 tsp first and after 5 min, check for the taste. If it is not bitter, add some more. 

10. Add the jaggery at this stage. This step is optional but thokku will taste great when you add jaggery.

11. Keep on sauting the tomatoes, till oil oozes out. 

12. Switch off the stove and transfer the content to an air tight container. 

Notes:

1. Adding jaggery increases the taste and if suppose your thokku is but spicy or bitter, it equalizes it.

2. Jaggery can be relaxed by sugar.

3. I sometimes dry fry 1/4 tsp mustard seeds and grind along with chili and fenugreek mixture. You can try, if you want. 

4. If your tomatoes are not tangy enough, you can add tamarind pulp as per the taste. 

5. Always use dry spoon to take the thokku. 

6. This can be kept for a month in fridge, if properly stored. 

7. Try to use gingelly oil ( nallennai), for better taste. 

Tags: Thakkali thokku, Thakkali oorugai, Tomato thokku, Thakali thokku, how to make Tomato thokku, how to make Thakkali thokku, side dish for idli

The post Thakkali Thokku | How to make Tomato Thokku | Side dish for Idli appeared first on Learning-to-cook.

Tomato Pulao or Tomato Pulav or Tomato pilaf is a easy and tasty recipe, which can be prepared in 15min time (except the soaking time of rice). When I am in a hurry to pack the lunch for the kids, hubby and for me, I usually go for this Tomato pulao once in a week. Each time, I feel it was better than the next time and my kids too love this very much. This version is a bit spicy version. So people who does not eat spicy food, can reduce the amount for green chillies or chilli powder.

So lets see how to make the Spicy Tomato Pulao or Spicy Tamatar Pulao: 

How to make Spicy Tomato Pulao

Soaking Time: 20 min | Preparation time: 10 min | Cook Time: 20 min | Serves: 5
Recipe Category: Main Course | Recipe Cuisine: South Indian

Method

1. Soak the rice for 30 min. Meanwhile, start doing the preparations steps.
2. Grind 4 tomatoes in a food processor and make a tomato sauce and keep aside.

3. In a pressure cooker, add oil and when it is hot add cloves, star anise, bay leaves, cinnamon stick and fry for a min. Add onion and fry again till it becomes tender. Add salt at this stage.

4. Add the ginger garlic paste and coriander leaves and saute well. Add the tomato sauce/paste now. Also add chopped tomato (the 4th one – into small pieces) and saute well.

5. When the raw smell goes off from tomato and ginger garlic, add the chilli powder, and turmeric powder. Add the water and allow to boil. Add the rice when the water starts boiling. Check for the seasoning. Give a stir and close the pressure cooker lid and add weight. Keep the flame low.

6. After 10 min, switch off the stove. When the pressure decreases, remove the weight from the lid and add ghee to the pulao and give a stir without breaking the rice.

7. Serve hot with mild side dish (as the pulao is spicy) like Raita and vadam. It had had with Mango Lassi. 

This goes to my event Dish Name Starts with T

The post How to make Spicy Tomato Pulao | Thakkali Pulao | Pulao Recipes | Lunch Box Recipes appeared first on Learning-to-cook.

Ingredients

• Tomato – 8 (Chopped)
• Onion – 1 (finely chopped)
• Mustard seeds – 1 pinch
• Cumin seeds – 1 pinch
• Black gram – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Curry leaves – 10 to 15
• Green chillies – 5 
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Asafoetida – 1 pinch
• Salt – as needed
• Oil – 5 tsp
• Cilantro for garnishing

Method

• In kadai, add 1 tsp oil, Mustard seeds, cumin seeds a nd when they start to splutter add the black gram, onion, green chillies, ginger garlic paste, curry leaves and saute well.
• Add salt, tomato and again saute well.
• When the tomato becomes soft, add the above mentioned powders and rest of the oil and saute until the oil separates out.
• Now add the asafoetida and again cook well till the gravy becomes thick and dark reddish in color.
• Garnish with cilantro and serve hot.
• Goes very well with the Idli’s, Dosa’s, Chappathi, rice.

Note: You can keep this thokku for 3 to 4 days when you store it in a airtight container and kept in fridge. Do not use wet spoon.

The post Tomato thokku (thakkali thokku) appeared first on Learning-to-cook.

Ingredients

• Tomato – 4
• Onion – 1
• Garlic – 1
• Mustard – 1 pinch
• Green chilli – 1
• Black gram – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Asafoetida – 1 pinch
• Salt for taste
• Oil – 3 tsp
• Curry leaves – few
• Coriander for garnishing

• In kadai, add 1 tsp oil and when it is heated, add mustard seeds, black gram, onion, green chilli and fry till the onion becomes golden brown colour.
• Now add the tomato pieces, asafotida, curry leaves and saute well, till the tomato becomes soft.
• Add turmeric powder, coriander powder, chilli powder and salt and the remaining oil and little water.
• Cook until, the oil comes out and floats on the top of chatni.
• Tomato chatni is ready and serve hot with idli’s, dosa’s, chappathi, rice etc.

The post Thakkali Chatni (Tomato Chatni) appeared first on Learning-to-cook.