Macaroni Tomato Soup Recipe ( Tomato Soup )

"Learn how to make Macaroni Tomato Soup - a delicious Tomato Soup with Macaroni - with step-by-step photos and video tutorial."

Homemade Tomato Soup. In this recipe, I will be showing you how to make tomato macaroni soup, also known as tomato soup with macaroni. This soup is a great comfort food that is easy to make, delicious, tangy, and healthy. To prepare this soup, fresh tomatoes and vegetables such as onions, ginger, and garlic are blended together after boiling and then strained.

In addition to the basic ingredients, I have added chicken stock and macaroni to enhance the taste and make it a complete meal. However, if you are a vegetarian or vegan, you may skip the chicken stock and still enjoy the soup. This soup is packed with nutrients and is perfect for lunch or dinner.

                                                 

My Latest Macaroni Tomato Soup Video: 

        

I love having soup for either my lunch or dinner, especially during the winter months. It's a great addition to a healthy diet. I have a recipe for a delicious soup that I would like to suggest. Although I've provided measurements for the ingredients, feel free to adjust them according to your taste and needs. So, let's get started!"

Tips:

- To enhance the taste, you can drizzle whipped cream at the time of serving or as desired.

- It can be used as pasta instead of macaroni.

- Additional ingredients such as boiled, shredded chicken and boiled egg can be added.

- Red tomatoes are better for making soup.

                                    

You Might Like These:

Chicken Yakhni Soup:

Vegetable soup

Homemade Chicken Soup

Chicken Soup Noodles

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To prepare tomato soup, first make chicken stock. Take a medium-sized pot or saucepan and pour 1 liter of water into it. Add some salt, chopped ginger, and garlic.

Stir well and bring it to a boil on a high flame. Reduce the heat to medium-low and let it cook for around 40 minutes.

                                   

Strain it out, discard all chicken bones, and set aside.

Boil 2 cups of water with tomatoes on a medium flame for 5-10 minutes.

                                 

Grind the tomatoes in a blender until smooth, then strain the puree.            

                                               

In a large pot, pour water and add salt and a little oil. Bring the mixture to a boil and then add the macaroni. Let the macaroni cook for approximately 8 minutes. Once done, drain the macaroni in a colander and keep it aside.

                          

Take a medium pot or saucepan and melt butter or margarine over low heat.

   

Add strained tomato puree and stir well.l Next, start adding powdered spices such as garlic powder, white pepper, sugar, red chili powder, salt, and white vinegar. Stir well and allow to boil.

                 

After boiling, pour chicken stock into the pan and mix it well with the tomato soup. 

Bring to a boil and stir on a medium flame for 5-10 minutes. Reduce the heat to low once bubbles appear.

                          

Dissolve 1 tbsp cornstarch in a little water and set aside.

                      

Turning the heat to low at the end, put the macaroni in and stir to mix well. 

                                

Pour the cornstarch gradually. 

                               

Stir rapidly to prevent lumps. Last, add chopped green chilies and mix well.ll

                            

Transfer to the serving bowl.

The macaroni tomato soup is ready to serve. Serve the hot soup with garlic or gingerbread immediately.

                                           

Kala Chana Masala Recipe

Kala Chana Masala | Black Chana Masala | How to Make Kala Chana Masala Recipe with step-by-step photos.....

Kala Chana Masala is a delicious, wholesome, and spiced snack. It is one of my favorite hot snacks, which is served as a breakfast or as a snack. This is my family recipe; my mother used to cook it, especially during Ramadan. Complete instructions below 

How to Serve It?

Some people eat this chole masala with boiled and bagara rice, which is usually served with yogurt,papdi, and onion salad with tomato that helps to enhance the taste of chole.

How can it be cooked?

These black chickpeas are cooked with our traditional spices, which can be used in many other dishes. I have also been told to use the same spices in the different dishes in my previous recipes. 
                         

The main ingredients are:

It is prepared with black chickpeas, onion, and chana special spice that I will tell you about next in this recipe

I would also like to share here some benefits of black chickpeas because it was seen that usually, people in Pakistan don't want to have it, wrongly thinking this is the reason.n I am sharing here the benefits of black chickpeas, so go ahead and know how to make kale chana masala. 

Benefits of kale chana

1. Black chickpeas' benefits are immense and can help you stay healthier naturally. 
2. Black chickpeas are very nutritious, and apart from providing essential elements, they also help in clearing the digestive tract.
3. It also relieves complaints of bloating and belching
4. If consumed regularly, it contains enough roughage to smooth the excretory cycle of the body. 
5. In case of a stomach infection, 
6. Eating black Peas is effective in retaining the nutrition of the body and stopping loose motions and getting rid of diarrhea!
7. The presence of some nutrients like folates, fiber, protein, carbohydrates, copper, iron, and phosphorus makes black chickpeas able to cure some of the common skin diseases.
8. Chickpeas are low in fat, high in dietary fiber, and rich in healthy vitamins and minerals. 2 or 3 tablespoons can provide the same nutritional value as 5 portions of fruits and veggies. Thus, you should add these legumes to your diet to avail of all the benefits that black chickpeas offer....               

If you have tried this Kala Chana Masala, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, soak the black chana by putting baking powder in it overnight. In the morning, rinse the kale chana under running water. Put chickpeas in the pressure cooker, add 1/2 tsp salt and water, bring it to a boil, then close the pressure cooker.

Let it cook for 20-25 minutes after it starts to whistle
Once the kale chana is cooked, turn off the flame

Take all ingredients and prepare them. 

Lightly dry roast black peppercorn, black cardamom, and cumin seeds in the pan. Put the roasted whole spices in the grinding jar and grind them till they turn into a fine powder. Set aside

Take out the yogurt from the bowl and whisk it well,y adding a little salt, and set aside.

Heat the oil in the wok.

Add the onion to the oil, and sauté the onion for 3-4 minutes.

Then add boiled Kala chana to the fried onion.

Fry them with the onion for 5 minutes on medium flame.e

Then add powdered spices to the chana masa.la

Stir to mix well for 2 minutes over medium-low heat.

Now, pour hot, boiled water into the roasted can. 

Stir to combine well.

Bring the kala chohle to a boil.

Cover the lid and allow cooking for about 15 minutes over low-medium heat.t

Cook chana until it turns into a thick gravy, transfer to the serving dish, and garnish with coriander leaves, green chilies, and onion.

Now, Kala chole masala is ready to serve with boiled rice,papdi, onion salad, yogurt, and tea.

Bhuni Kaleji Masala Recipe ( Roasted Liver Masala )

Bhuni Kaleji Masala| Roasted Liver Masala || How to make kaleji with step-by-step photos...

Bhuni Kaleji is a very delicious, wholesome, and spiced non-vegetarian meal. It is also called Bhuni Kaleji in Urdu. Kaleji might have several names – Liver (in English) or Yakrit (in Hindi), but when it comes to taste, it’s terrific. 

It’s one of my favorites in non-vegetarian food, too.

I made this beef Kaleji masala with my mother’s recipe recently, and it turned out to be fantastic! I, along with my family, loved it; it made my heart groove!! kaleji is quite a spicy and tasty meal, a curry that produces blood in the human body. It is loaded with iron and minerals.

This Kaleji recipe, or bhuni kaleji masala, is very easy. Anyone who has just started to cook can make it. Just keep in mind that the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are the maximum. My advice would be, whenever you make it in a pressure cooker, allow only 1 whistle on a high flame, and then cook for around 6-7 minutes on a low flame.

I have used yogurt instead of tomatoes. You can skip yogurt completely. There is no need to put much water too; a small cup will be okay, as Kaleji itself leaves water while being cooked.

Trust me, it is made so delicious and spicy, so soft and easy to cook if you follow me step by step, and follow my instructions too; you can get the same result as liver masala

The main ingredients are liver, yogurt, and ginger garlic paste. It is prepared with a very small amount of spices. I cook it with beef; if you can make it with mutton, lamb, or chicken

Tips:

1. To prepare kaleji, remove the membrane from the liver's surface
2. Always cook on high-medium heat
3. Don’t completely cover the liver during cooking
4. Don’t add salt during cooking
5. Don’t add water 
6. It will cook with yogurt and its own water
7. Kaleji takes hardly 10-15 minutes to cook
8. Don't overcook the kaleji; it becomes hard and rubbery 
9. If you are using chicken kaleji, I don’t add papaya paste
10. It may shred during cooking time

If you have tried this Bhuni Kaleji Masala, then don’t forget to rate the recipe. You can also follow me on social media.

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Clean and wash the beef liver under running water, then remove all membranes from the liver and cut it into small pieces; set aside. Take all the ingredients and prepare them for making the curry.

Take a mixing bowl and add all spices to the liver except salt; stir to mix well. Keep mixing by adding half the quantity of yogurt, cover the bowl, and keep in the refrigerator. 

Pour and heat the oil in the wok/pan well, and put the marinated beef kaleji in the medium-hot oil.

Stir well on high-medium flame till water dries up, add remaining yogurt along with kasuri methi, and stir to combine well.

Towards the end of cooking, add crushed black peppercorns and salt and stir to mix well; let it cook another 5 minutes on medium-high flame till the oil is separated. 

Simmer bhuni kaleji masala for around 2 minutes on a very low flame. Bhuni beef kaleji is ready to serve

Now transfer to the serving dish.h 

Serve hot with naan,rotis, and chapatis with lemon, onion slices, as well as zeera or bagara rice.