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Soups

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									MIXED DAL SHORBA A mixed lentil creamy soup. Preparation Time : 5 minutes Cooking Time : 10 minutes Servings : 4

Ingredients Split green gram skinless (dhuli moong dal), boiled Split Bengal gram (chana dal), boiled Oil Garlic, crushed Salt White pepper powder Cumin powder Lemon juice Curry leaves Spring onions with greens, chopped Method Grind boiled moong dal and chana dal with a little water to a coarse paste. Add three cups of water to the ground paste and stir gently.Heat oil in a pan. Add crushed garlic and sauté. Add the ground dals. Add salt and white pepper powder. Mix well. Add cumin powder, lemon juice and curry leaves. Mix well. Let it simmer for five minutes. Add spring onions along with the leaves. Serve piping hot PALAK SHORBA A spiced up delicious, nutritious spinach soup. Preparation Time : 10 minutes Cooking Time : 10-15 minutes Servings : 4 1/4 cup 1/4 cup 4 tablespoons 2 cloves to taste 1/4 teaspoon 1/2 teaspoon 2 tablespoons 10 2 stalks

Ingredients Spinach Oil Bay leaves 2 bunches 2 tablespoons 2

Cinnamon Black cardamoms Cloves Black peppercorns Cumin seeds Onion , chopped Ginger, chopped Refined flour (maida) Salt Garam masala powder Lemon juice Fresh cream Method

1 inch stick 2 3-4 4-5 1/2 teaspoon 1 medium 1 inch piece 2 tablespoons to taste 1/4 teaspoon 1 tablespoon 2 tablespoons

Break the stems of the spinach leaves and blanch in plenty of water. Drain and refresh in cold water.Heat oil in a pan. Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute. Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes. Put the blanched spinach leaves in a blender and blend with some water. Add ginger to the pan and sauté. Add some refined flour and stir. Add spinach puree and enough water to correct the consistency. Add salt and bring the mixture to a boil. Add garam masala powder and lemon juice. Mix and strain. Serve piping hot. You can also serve with a dash of cream.


								
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