Carrot soup with rice balls and shrimps

Ingredients

Carrots (finely chopped)	250 gm
Onion (finely chopped)	1 Nos
Butter	1 tbsp
Ginger (finely chopped)	1 tbsp
Vegetable bullion	500 ml
Salt and pepper	To taste
Obers	250 ml

 

Ingredients for the rice ball

Basmati rice	100 gm
Potato (cooked and mashed)	1 Nos medium size
Egg	1 Nos
Yoghurt	1 tsp
Bread crumbs
Oil	To fry
Salt	To taste

 

Ingredients for shrimps

Shrimps (peeled and cleaned)	100 gm
Olive oil	To fry
Chilli powder	1 prise
Turmeric powder	1 prise
Salt	1 prise

 

Preparation

Heat butter in a pan, add onion, ginger and sauté for a while till golden brown. Add 1 tsp sugar, vegetable bullion and carrots and cook till the carrots become tender. Add the (rahm obers) and grind the whole in a grinder to a fine paste. Cook the rice adding 150 ml water and keep aside. Add the mashed potatoes chopped cilantro, pepper powder, yogurt and salt and mix well. Make small balls out of the rice potato mix. Whip the egg put the rice balls in the egg mix and then cover it with bread crumbs and deep fry the rice balls.

Mix the shrimps with salt, chilli powder and turmeric powder and fry using the olive oil. Serve the soup in a plate, place one-two rice balls and shrimps in the soup in teller and decorate with cilantro leaves.