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Baked potato croquettes with pumkin/carrot/tomato soup
Baked potato croquettes with pumkin/carrot/tomato soup

Before you jump to Baked potato croquettes with pumkin/carrot/tomato soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to baked potato croquettes with pumkin/carrot/tomato soup recipe. To cook baked potato croquettes with pumkin/carrot/tomato soup you need 21 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Baked potato croquettes with pumkin/carrot/tomato soup:
  1. Get 1 kg irish potatoes
  2. Get 1 table spoon butter
  3. Get 1 large onion
  4. Provide 1/2 tablespoon tumeric
  5. Use to taste Salt
  6. Prepare Cooking oil
  7. Take I bunch dhania
  8. Get Pumkin/carrot/tomato soup
  9. Take 2 cups pumkin puree
  10. You need 1 cup tomato puree
  11. Get 1/2 cup grated carrots
  12. Get 1 large onion
  13. Take 100 gms chicken pieces
  14. Use 1 tablespoon ginger/ garlic paste
  15. Take 1 knorr chicken cube
  16. Provide I teaspoon tumeric
  17. Get 1/2 tablespoon tomato paate
  18. You need 1 cup milk/cream
  19. Use Cooking oil
  20. Prepare to taste Salt
  21. Take 1 teaspoon rosemery leaves
Instructions to make Baked potato croquettes with pumkin/carrot/tomato soup:
  1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
  2. Fry the onions till well cooked
  3. Add in the butter, salt and tumeric
  4. Add in the dhania
  5. Add in the potatoes bit by bit as you stir
  6. Stir till well mixed then mash
  7. Let them cool the roll into desired shapes and arrange on a greased oven tray
  8. Apply melted butter on top
  9. Bake until browned and crispy
  10. For the soup. Prepare the ingredients
  11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
  12. Fry the onions
  13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
  14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
  15. Add in the grated carrots and browned chicken
  16. Add in the pumkin puree bit by bit while stirring
  17. Add in the milk and keep stirring till a desired consitency is achieved
  18. Cover and allow it to simmer for a few mins

The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a You can walk in the door, throw a few potatoes in the oven, and carry on with your after-work routine until they're ready to eat. Just don't forget to set a timer! Mix until it has a creamy texture. Mix pumpkin seed/almond mixture in a bowl with brown rice, carrots and seasonings.

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