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Yoghurt soup
By : Rehana KhambatyCategory : Starters and accompaniments, Egg
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
Take a bowl and mix in yogurt, salt, rock salt, egg and a little water.
In a pan boil water and add the boiled rice. Pour in the yogurt mixture, stirring constantly to avoid any lumps.
For tempering, saute dry red bell pepper, fresh mint leaves and dry mint leaves in a tsp of oil.
Pour the tempering over the soup and serve.
Take a bowl and mix in yogurt, salt, rock salt, egg and a little water.
In a pan boil water and add the boiled rice. Pour in the yogurt mixture, stirring constantly to avoid any lumps.
For tempering, saute dry red bell pepper, fresh mint leaves and dry mint leaves in a tsp of oil.
Pour the tempering over the soup and serve.
Image: Flickr/creativecommonsQfamily
Ingredients:
1 cup flour
3 tbsp yogurt
1 egg
2 cups water
1 tbsp boiled rice
1 tsp olive oil
1 tbsp chopped dry red bell pepper
fresh and dry mint leaves
white and rock salt to taste
1 cup flour
3 tbsp yogurt
1 egg
2 cups water
1 tbsp boiled rice
1 tsp olive oil
1 tbsp chopped dry red bell pepper
fresh and dry mint leaves
white and rock salt to taste
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY REHANA KHAMBATY
