Tomato Shorba / Soup

 

          This is an incredibly simple, comforting and a wholesome Tomato Shorba, where I added few coriander stalks and mint leaves. This combination gives this dish a nice flavor and aroma. Serve along with some croutons, tortilla chips or bread sticks. 

          It is perfect for a winter night. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander / mint leaves for a different flavor. So check out the step by step pictorial recipe to prepare my version of this healthy dish.  

 

               Tomato, as we know, is a rich source of nutrients, minerals, proteins and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. 

               It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. It is also good for babies / kids, during pregnancy and for the elderly too. 

• 5-6 tomatoes, roughly chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• 1 tbsp. oats
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• handful of coriander stalks
• few mint leaves
• 2 cups water 
• 1 tsp. coriander leaves, chopped (to garnish)
• pinch of pepper powder

          Heat oil and butter in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the oats and sauté for a few seconds. Now add the tomatoes and cook till it is nicely mashed.

          Then add the turmeric powder, cumin powder, coriander powder and red chili powder. Mix everything well and sauté for a minute.

          Add the coriander stalks, mint leaves and salt to taste. Give it a stir and stir fry for a few seconds.

         Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool. Then blend into a smooth paste and strain.

          Bring the contents back into the pan and heat through. Add chopped coriander leaves and a pinch of pepper powder. 

          Garnish as desired and serve as a light comfort meal as is or with bread / soup sticks.

          

Heat oil & butter in a pan. Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                   Add the oats & sauté for a few seconds.

              Now add the tomatoes & cook till it is nicely mashed.

Then add the turmeric powder, cumin powder, coriander powder & red chili powder. Mix everything well & sauté for a minute.

Add the coriander stalks, mint leaves & salt to taste. Give it a stir & sauté for a few seconds.

                       Add 2 cups water.

                    Pressure cook for 2-3 whistles. Keep aside to cool. 

                   Then blend into a smooth paste & strain.

                    Bring the contents back into the pan & heat through.

Garnish with chopped coriander leaves & a pinch of pepper powder.

Garnish as desired & serve as a light comfort meal as is or with bread / soup sticks.

Onion Coriander Leaves Chutney

          This is a yummy onion and coriander chutney that can be relished with any South Indian breakfast like idli, dosa, uttapam, upma, etc. They also tastes divine with snacks and appetizers too as a dip. It is a very good substitute for coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 fresh red chilies
• 1/4 cup coriander stems, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

       
           Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander stems till light brown. Switch off the flame and let it cool down.

          Add the peanuts, coriander leaves and salt to it. Grind into a paste by adding very little water. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. Serve as required.

Heat 1 tbsp. oil & saute onion, garlic, chilies & coriander stems till light brown. 

                                 Switch off the flame & let it cool down.

                              Add peanuts, coriander leaves & salt to it. Grind to a paste. 

                  Heat remaining oil & temper with mustard seeds. Add urad dal & curry leaves.
                  Sauté few seconds & switch off the flame. 

                         Pour the tempering on the chutney & mix well. Serve as required.

Tuvar Dal with Coriander Stalks

          There is absolutely no need to throw away the coriander stalks / stems as they contain the most nutrients. Make this delicious Tuvar dal (Pigeon Pea Lentil) with it and see the difference it does to your daily dal recipe. It enhances the flavour. Relish it with steamed rice, jeera rice or plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup tuvar dal (Pigeon pea lentil)
• 3/4 cup coriander stalks, chopped
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste 
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped (save some for garnishing)

          Pressure cook the dal  and the chopped coriander stalks in 1 & 1/2 cups water for 4-5 whistle. Whisk and keep aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the onion and the asafoetida. Fry till light brown.

          Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Sauté on a medium flame till the oil separates.

          Add the boiled dal and mix well. Simmer for 2-3 minutes. Add lime juice and coriander leaves. Serve with rice or chapattis.

                   Pressure cook dal & chopped coriander stalks in 1 & 1/2 cups water for
                   4-5 whistle. Whisk & keep aside.

                             Heat oil & temper with cumin seeds. Sauté for a few seconds.

                                Add onion & asafoetida. Fry till light brown.

                  Add ginger-garlic paste, tomato paste & all powdered spices mixed with 
                  1/4 cup water. Sauté on a medium flame till oil separates.

                   Add boiled dal & mix well. Simmer for 2-3 minutes. Add lime juice & 
                   coriander leaves. 

                                 Serve with rice or chapattis.

Dhania Lauki Sabzi (Bottlegourd cooked with Coriander Stalks)

         Coriander stalks have the most nutrients and so it is sensible to use it in our daily cooking. Hence I incorporated it and made this simple side dish with lauki (Bottlegourd). I ground the stalks along with ginger, garlic and green chilies to form the basic paste. 

          This was later sautéed along with onion and all the dry spices. Just the addition of the stalks enhanced the aroma of the curry. It can be had either with rice or any Indian bread. 

• 1 medium size lauki (Bottlegourd), cubed
• 2 tbsp. oil
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1 onion, chopped
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped to garnish

          Grind together coriander stalks, ginger, garlic and green chilies to a paste and keep aside. Heat oil in a pan and temper with the cinnamon, cardamoms, cloves and panch phoron.

          After it stops crackling, add the onion and fry till light brown. Then add the ground paste, turmeric powder and cumin powder. Sauté on a medium flame till oil separates.

         Now add the chopped lauki and salt. Continue to sauté for 2-3 minutes till it is well mixed with all the spices.

          Add 1 cup water. Cover and simmer till soft and dry. Add the garam masala powder and ghee. Give it a mix and garnish with coriander leaves. Serve as a side dish with either rice or chapattis.