Tomato Basil Shooter

About Tomato Basil Shooter

Ingredients

• Medium tomatoes, blanched 4
• Fresh basil leaves 6 to 8
• Ginger 1 inch
• Ice cubes as required
• Salt to taste
• Black pepper powder to taste
• Lemon ½
• Lemon slices 4
• Fresh mint leaves a few

How to Make Tomato Basil Shooter (Stepwise Photos)

Method

1. Remove the skin of the tomatoes and put them into a blender jar.
2. Add basil leaves, ginger, ice cubes, salt and black pepper powder and blend till smooth.
3. Mix a little salt and black pepper powder in a plate.
4. Rub lemon on the rims of 4 serving glasses. Dip the glass rim in the salt and black pepper powder.
5. Pour the juice into these glasses. Garnish each glass with a lemon wedge and a few basil leaves and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps