1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
 

Method:

• Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
• Cut the peeled tomatoes into halves and squeeze out the seeds.
• Blend the tomatoes in a food processor.
• In a pan over medium heat, melt the butter and fry the onion slices.
• Add the tomato puree and chicken stock and season with a dash of salt and pepper.
• Mix with a wire whisk and cook until a smooth soup consistency is obtained.
• Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.

500 grams boneless chicken
1 tsp Ajinomoto
1 tsp pepper powder
1 tsp chilli sauce
1 egg, beaten
1 tbsp sugar
2 tbsp Soya sauce
4 tbsp tomato ketchup
½ sweet corn paste
½ cup cornflour (dissolved in water)
Salt to taste
4 green chillies (finely sliced)

• In a pan, boil chicken with four glasses of water on low heat until tender.
• Remove the chicken pieces from the stock.
• Add sweet corn, salt, pepper, Ajinomoto, sugar and vinegar.
• Place the pan back on medium heat.
• Add cornflour paste and shredded chicken to the soup.
• In the last stage of the cooking, mix beaten egg and cook for 1-2 minutes, stirring with a wooden spoon.
• Dish out in a transparent bowl and garnish with chilli sauce, soya sauce, ketchup and green chillies.