|Vegetarian soup cube||1|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Red wine||2 Teaspoon|
|Chili sauce||1⁄2 Teaspoon|
|Grated onion||2 Teaspoon|
|Ground garlic||1 Teaspoon|
|Paneer||300 Gram, chopped fine (Mixed With Salt And Pepper)|
Melt vegetarian soup cube in hot water.
Soak gelatine in cold water for 5 minutes and then melt it over a pan of hot water.
Do not let gelatine get too hot.
Mix all the ingredients together, including the stock and gelatine, and pour into a mould.
When half ready, and looks like thick cream, beat together and pour it into a ring mould.
When set and ready for the table, place the mould in hot water for a minute and turn it over on a serving platter and fill the cavity and decorate the base with prepared paneer and tomatoes.