Ingredients
96 ounces tomato juice
5 tsp cornstarch, dissolved in a little cold water
2½ tsp roasted cumin seed powder
2½ tsp ginger-garlic paste
1 ounce milk
Salt and pepper to taste
Cilantro leaves for garnish
Preparation
To make Ginger-Garlic Paste: Finely mince a 2" piece of fresh ginger and 4 cloves of garlic Add salt and mash both together until a paste is formed.
Combine all the ingredients except milk in a large pot. Bring to a boil on MEDIUM flame, stirring occasionally. Reduce heat to LOW and simmer for about 7 minutes. Add the milk and let it simmer again on low heat for about 6 minutes. Float a Cilantro leaf in center. Serve hot with croutons, bread sticks, or naan bread
