Take the case of South India — "We drink something warm before our meal to aid digestion, hence rasam and even sambhar is consumed piping hot to maintain a warm temperature in the stomach which helps the process of extracting nutrition from food. Post that, you can add any acid like tamarind water or tomato puree.Add chicken shorba. Bring to a boil.Make a bouquet garni (potli) of cinnamon, black peppercorns, fennel, cloves and black cardamom. In its original form, Mulligatawny is made from chicken or lamb broth, fried onions and curry powder," says Chef Nadeem Qureshi, Executive Chef, Soma, Grand Hyatt, Mumbai. Cover and simmer for 20 minutes or till chicken is soft.For Shorba — Step 2Heat ghee in a pan. Set the shorba aside. Bring to a boil. Fry mutton on high heat for 4-5 minutes. Add cumin seeds and mutton. Mix well and boil it. Once you have the base ready, add whole spices like pepper, cumin and cloves. Continue to simmer for 15 minutes more, till the mixture becomes soft. Now cut the tomatoes into big pieces, slice the onions, and crush the ginger and garlic cloves using a mortar and pestle. Sauté till a fine aroma is emitted. Sauté this mixture for 2-3 minutes. Open the pan and let the soup cool. Lower the heat.Indian cuisine doesn’t really have a soup culture unlike its Western counterpart. Cover and simmer on medium heat for 50 minutes. Historically, South India is popular for rasam and its many variants are popularly consumed as a soup," says Chef Dharmesh Karmokar, Chef and co-owner of Thangabali Restaurant in Mumbai that specialises in cuisine from the kitchens of South India."Hence, you will see tamarind, kokum and tomato being used as a base along with lentils for the body.Badami Murgh ShorbaIngredients:Chicken with bone: 300gmFor Spice PotliFine cloth: 1Saunf: 2 tbspCinnamon stick: 3 inch piece, broken in halfCloves: 8Black cardamom: 5, cracked openBlack peppercorn: 10Bay leaf: 2Cumin seeds: 1 tspCoriander seeds: 2 tspFor SoupWater: 4 cupsGhee: 3 tbspOnions: 3/4 cup, finely choppedGarlic: 1 tbsp, mincedGinger: 1 inch piece, finely choppedTurmeric powder: ¼ tspCayenne pepper powder as per tasteAlmond- 100gm pasteDried fenugreek leaf: ½ tspBengal gram powder: 2 tbspSalt as per tasteMethod:Clean the chicken and debone. Indian soups are even more helpful in fighting cold and cough as we often use coconut oil which contains the magic element — sodium monolauric, the base of the human immune system. Pressure cook till mutton is nicely done. "Therefore, the body of the soup tends to be lighter and tangier with the addition of souring agents instead of heavy creams and flour-based sauces," explains Karmokar. Sauté for about 2 minutes.For Shorba — Step 1Heat ghee in a heavy bottomed pan.Recipe for a quick and easy rasam — Heat coconut oil and add mustard seeds, garlic, curry leaves and hing. Set aside. Gather edges and tie a string around it. The name originates from the Tamil words mullaga/milagu and thanni, which translates into "pepper-water".Add turmeric powder, salt, cayenne powder and kasoori leaves.Fold cloth in half.Add whisked yogurt in the pan and bring the soup to a boil. Fry for 5 minutes. Instead, we rely on tamarind, kokum, kadampulli and tomatoes in our recipes. Remove browned chicken and keep aside.Cut into 1 inch pieces.Add chicken meat. Remove the mutton pieces from the pan and keep aside.Recipes courtesy Soma, Grand Hyatt, MumbaiGosht Yahkni ShorbaIngredients:Mustard oil: 1 tbspCumin seeds / Zeera: ½ tspMutton: 250 g with boneOnion: ½ cup finely choppedCinnamon stick: 2 inch pieceBlack peppercorns: 5-6Fennel seeds: 1 tspCloves: 3-4Black cardamom: 2-3Dry ginger powder: 1 tspGarlic: 1 full headSaffron: a good pinchYogurt: 3/4 cupSalt to tasteMethod:Heat oil in a pressure pan.Being the world capital of spices, South Indian soups usually use a lot of whole spices like peppercorn, cinnamon and cloves that aid in improving immunity and cleansing the digestive system.Add onions and fry till brown.Place a frying pan over medium flame and pour oil in it. When the oil is hot and starts smoking, simmer the heat. Put spices in the center.Meanwhile, the Anglo Indian community has its favourite soup that is still popular at restaurants — the ubiquitous Mulligatawny soup. Discard spice potli.Not surprisingly, our soups are full of nutrients and essential vitamins, thanks to the ingredients employed. "Mulligatawny is an English soup derived from an Indian sauce recipe and is most often served with rice. Squeeze the bouquet garni in the pan and discard it.Drizzle some lemon juice and garnish with coriander leaves. Also break the bones into 2 inch long pieces. Yet surprisingly, Indian soups have held their own from region to region in spite of traditional heavyweights nudging them off the culinary charts in terms of popularity and exposure. Add it in the pressure pan. Strain and remove bones.Remove the pan from heat and let the pressure release. Once the oil is heated, add the chopped onions and sauté them till they are golden-brown in colour.Tamatar and Tulsi Shorba Ingredients:Tamatar- 500gmLime juice: 1 tspVegetable oil: 2 tbspTulsi: 10-12 pcsChilli powder: 1 tspOnion: 1Water: 10 cupsCurry powder: 5 tspCloves: 6Ginger garlic paste: 2 tbspSalt to tasteMethod:Wash and chop the tulsi leaves over a chopping board.Fry bones for 10 minutes. Meanwhile, the shorba graces the menus of North India. Increase the heat again.Add salt, dry ginger powder, full head of garlic and saffron in the pan along with 4 cups of water. Now add ginger, garlic, chilli powder and curry powder. In South Asia, it’s a traditional practice to boil spices and make a concoction called ‘kadha’ that is best served as a warm drink before meals.Take rasam, a favourite China meat cutter for sale for colds and coughs. Shorba is derived from an Arabic term, ‘Shurbah’ meaning soup. Bring water to a boil.Most regions have recipes for soups that are fairly unique and distinct from each other based on topography and local ingredients. For a fruity punch, pineapples or plums can be incorporated.Squeeze the head of garlic and add the pulp in the pan. Garnish with coriander leaves, serve piping hot. Add the mutton pieces again and cook for 4-5 minutes.East vs WestUnlike the West, we don’t use butter, cream or bechamel in our soups. Also add the chopped tulsi and salt to the pan..Add browned chicken. Turn off heat.Garnish with fresh coriander and serve piping hot.Add water, chicken bones, almond paste and spice potli in a pot. However, while soup is often served as the first course, Shorba can also be served as an accompaniment to the main dish or in between courses.Sprinkle Bengal gram powder. Keep removing the scum as and when required.Add onion and fry for another minute. It’s easy to prepare and can be had in a variety of ways by tweak

Posted by: acuouy at 02:09 AM | No Comments | Add Comment
Post contains 1124 words, total size 7 kb.