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Ingredients: 264/5629 Quart(s) oil, vegetable 2 Slice(s) bread, white 2 Ounce(s) freshly ground pepper, black 2 Pound(s) flour 163/2500 Pound(s) butter 6 tomato 2 garam masala Directions: This is the soup served every day and night at Jamuna Resort. The cooks showed Ryan and I how to make this and other dishes. This one strikes me as light on spices, and I think you could experiment adding cloves, cumin, garlic, coriander, fennel, you name it. Puree the tomatoes. Heat tomato sauce with butter and pepper. Add flour (enough to thicken). Finish with garam masala. Fry the bread slices in oil, then cut them into croutons. (Salt or season as you like.) Serve the soup with croutons on top.
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