Ingredients:
Almond – 20 pieces
Potato – 1 (small size)
White Turnip – ¼ cup
Butter – 1 table spoon
Milk – 1 ½ cup
Green Chilly – 1
Sugar – 2 tsp
Corn Flour – 1 table spoon
Salt – as required
Pepper powder – ¼ tsp
1. Before preparing soup put almond in a hot water for ½ an hr.
2. Grind that almonds well by adding milk and keep some pieces of wet almond separately.
3. Fry potato and turnip slices in a pressure pan for few minutes.
4. Add milk, 1 cup of water and chilly in the pan, then close the pan and allow for 1 whistle.
5. Remove heat, then take the chilly from that, and grind the boiled items and filter it in a cup. Again add some milk and water into it.
6. Add the grinded almond seeds, salt and sugar into it and again keep it to warm and stir regularly,
7. Mix ½ corn flour with water and pour into the soup.
8. Make soup in a minimum heat condition so as to make it more delicious.
9. Before serving add pepper powder.
10. Atlast fry that almond seed (which is kept separately before) and put it in the soup so as the floating almond will appear beautiful.Ingredients:
Almond – 20 pieces
Potato – 1 (small size)
White Turnip – ¼ cup
Butter – 1 table spoon
Milk – 1 ½ cup
Green Chilly – 1
Sugar – 2 tsp
Corn Flour – 1 table spoon
Salt – as required
Pepper powder – ¼ tsp
1. Before preparing soup put almond in a hot water for ½ an hr.
2. Grind that almonds well by adding milk and keep some pieces of wet almond separately.
3. Fry potato and turnip slices in a pressure pan for few minutes.
4. Add milk, 1 cup of water and chilly in the pan, then close the pan and allow for 1 whistle.
5. Remove heat, then take the chilly from that, and grind the boiled items and filter it in a cup. Again add some milk and water into it.
6. Add the grinded almond seeds, salt and sugar into it and again keep it to warm and stir regularly,
7. Mix ½ corn flour with water and pour into the soup.
8. Make soup in a minimum heat condition so as to make it more delicious.
9. Before serving add pepper powder.
10. Atlast fry that almond seed (which is kept separately before) and put it in the soup so as the floating almond will appear beautiful.
(Submitted by Mrs. Shampa Ray Barman)