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Simply `shorbas'
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TASTY FARE Shorbas can get you licking right away
The slight nip in the air calls for hot soups and appetisers. Try out these interesting yet simple shorba recipes.
TOMATO DAL SHORBA
Ingredients:
Tomatoes - 4
Moong dal (cooked) - 4 tbsp
Green chillies (slit lengthwise) - 2-3
Ginger (grated) -1 piece
Onion (finely chopped) - 1
Garlic - 2-3 flakes
Refined oil - 2 tsp
Mustard seed - tsp
Jeera - 1 tsp
Salt to taste
Pepper to taste
Coriander leaves (finely chopped) - 2 tbsp
Method:
Boil the tomatoes and keep aside to cool. Heat oil. Stir fry onions and garlic for two minutes. Then add ginger. Mix it with boiled tomatoes and cooked dal. Blend in a mixer and pass it through a sieve to get a thick juice. Add enough water and boil the mixture. For seasoning, heat oil and add mustard seeds and jeera. Then add green chillies. Add the seasoning to the boiling tomato mixture. Add salt and pepper to taste. Garnish with coriander leaves and serve hot.
Vegetable almond delight
Ingredients:
Almonds - 1 cup
Cabbage (grated) - half cup
Carrot (grated) - half cup
Capsicum (chopped) - 1
Onion (finely chopped) - 1
Milk - 2 cups
Butter - 2 tbsp
Cinnamon - 1 piece
Cloves - 2 or 3
Salt and pepper to taste
Sugar to taste
Method:
Soak almonds. Peel and grind coarsely. Mix with milk and boil it. Add cloves and cinnamon. Heat butter. Stir-fry all the vegetables. Add it to the boiling almond milk mixture. Add salt, pepper and sugar. Remove cloves and cinnamon. Bring to a boil. Garnish with coriander leaves and serve hot.
Peas and mint shorba
Ingredients:
Green peas (shelled) - 500 gm
Fresh mint - 10 sprigs
Milk - 1 cup
Butter - 1 tsp
Salt to taste
Pepper to taste
Sugar - A pinch
Method: Boil green peas. Add half the mint leaves and blend in a mixer.
Pass it through a sieve to get a thick mixture. Add milk and water and bring it to boil. Add salt, pepper and sugar.
Heat butter. Stir-fry the remaining mint leaves. Add this seasoning to the above mixture. Serve hot.
Yoghurt shorba
Ingredients:
Fresh curds - 3 cups
Water - one and half cup
Onion (finely chopped) - 1
Capsicum (chopped) - 1
Tomato (finely chopped) - 1
Green chillies (slit lengthwise) - 2
Curry leaf - 1 stalk
Refined oil - 2 tsp
Salt and pepper to taste
Sugar - a pinch
Method:
Heat oil. Stir-fry onions and capsicum. Add tomatoes. Mix well and keep it aside. Beat the curds. Ensure there are no lumps and it is of a smooth consistency. Mix water and bring it to boil stirring continuously. After one boil, add vegetables, salt and pepper. For seasoning, heat oil and add mustard seeds curry leaves and green chillies. Then add it to the above mixture. Allow to boil for two minutes. Garnish with coriander leaves and serve hot.
SUJATA MALANI
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