Contributed by Namrata Subrahmanya
½ cup button mushrooms,
4 ripe red tomatoes,
1 cup shredded cabbage,
5 cups of water,
2-3 cloves of garlic,
½ tsp. grated ginger,
1 tbsp. cinnamon (dalchini) powder,
½ tsp. black pepper (kailimirch) powder,
salt to taste,
a few fresh coriander leaves,
1.Peel and wash potato and carrot and cut into small pieces.
2.Wash cut tomatoes and cabbage.
3.Add garlic and grated ginger.
4.Add 5-6 cups of water and a little salt.
5.Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
6.When cool, put everything in the mixer to mash with egg-beater.
7.Sieve and add dalchini powder. Kalimirch powder and salt to taste.
8.Wash and cut mushrooms into small pieces. In a pan heat ½ tbsp. butter. Fry mushrooms till pinkish brown and add to the soup.
9.Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms
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