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.

Broccoli & Chickpea Soup

 

            Broccoli contains a lot of vitamins, minerals and fibre. It also has antioxidants, is good for the heart, improves digestion and also aids in weight loss. Chickpeas, on the other hand, is rich in dietary fiber and calcium, controls sugar level and promotes weight control. So this healthy soup is an ultimate winter treat, is simply divine and very comforting. Garnish well and enjoy it with some croutons or bread sticks for a wholesome one-pot meal / light dinner.

• 1 cup broccoli florets
• 1 cup boiled chickpeas
• 2 tsp. olive oil
• 1 tsp. butter
• 1" cinnamon stick
• 2 bay leaves
• 1 onion, sliced
• 3-4 garlic cloves
• 1-2 green chilies
• 1 stock cube 
• 1 tsp. curry powder
• salt to taste (opt)
• 2-3 cups water
• pinch of pepper powder
• pinch of red chili flakes
• 1 tbsp. beaten yoghurt 
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves, chopped
• 1 tsp. olive oil

          Heat 1 tsp. oil and sauté the broccoli florets slightly. Keep aside. Heat remaining oil and butter. Temper with cinnamon stick and bay leaves.

          Add the onion, garlic and green chilies. Stir fry for a minute. Add the curry powder, stock cube, salt (opt), boiled chickpeas, sautéed broccoli (keep aside few to garnish) & 2-3 cups water. 

          Pressure cook for 2-3 whistles. Set aside to cool down. Discard the cinnamon stick and bay leaves. Blend it and heat again. Adjust the consistency. Add more water if preferred.

          Garnish with pepper powder, red chili flakes, sautéed broccoli, chopped coriander leaves, beaten yoghurt, olive oil & chopped pistachios. 

Tomato Soup

 

          This is an incredibly simple, comforting and a wholesome soup made of tomatoes. Tomato, as we know, is a rich source of nutrients 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. 

          So try having it in a very satiating soup form. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavor. Enjoy it with some bread sticks, tortilla chips or croutons for a light hearty meal. 

• 3 large tomatoes. roughly chopped
• 1 onion, chopped
• 2-3 garlic, chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper or to taste
• 4 cups stock / water
• coriander leaves, chili flakes & cream to garnish

            Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion and garlic and sauté till light brown. 

           Add the tomatoes, salt, cumin powder and pepper powder. Continue to fry for 1-2 minutes. Add the stock and pressure cook for 2 whistles. 

           When it cools down, discard the bay leaf and cinnamon. Add some more stock if needed and blend well.

           Heat through and serve, garnished with coriander leaves, chili flakes & cream.

Masoor Dal Shorba (Red Lentil Soup)

           Winter calls for some piping hot soup to keep us warm and comforting. So how about this healthy and nutritious Dal Shorba? This particular lentil soup can be prepared with a variety of lentils. So today I chose masoor dal (red lentil) to dish out this amazing protein rich meal as it is my personal favorite. 

          It is a simple no-frills soup that can be served as an appetizer or as a light dinner along with some grilled stuff. You may add any stock instead of water. Either way it simply tastes yummy. So check out the step by step pictorial recipe to prepare this one-pot wonder.      

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oats
• 1 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 green chili, chopped
• 1 tomato, chopped
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander leaves to garnish

          Heat oil and temper with bay leaves, cinnamon, onion, ginger, green chili and garlic. Sauté till the onions are translucent. 

          Add the tomatoes and all the dry spices. Stir fry for 2 minutes. Now add the masoor dal and oats. Sauté for 2 minutes more.

          Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. When cool, discard the bay leaves and blend into a puree. 

          Heat through and serve, garnished with coriander leaves.

                     Heat oil & temper with bay leaves, cinnamon, onion, ginger, green chili 
                     and garlic. Sauté till the onions are translucent. 

                       Add the tomatoes & all the dry spices. Stir fry for 2 minutes. 

                        Now add the masoor dal and oats. Sauté for 2 minutes more.

                       Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. 

                        When cool, discard the bay leaves and blend into a puree. 

                                 Heat through and serve, garnished with coriander leaves.

Tomato Drumstick Rasam - South Indian Style

          Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference. 

          Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too. So check out the step by step pictorial recipe to prepare this amazing dish. 

• 2 tomatoes, chopped
• 2 drumstick, cut into 2" pieces
• 1 tsp. peppercorns, soaked for an hour
• 5-6 garlic, chopped
• 1 tsp. cumin seeds, soaked for an hour
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tbsp. tomato paste (opt)
• 1 tsp. lime juice (opt)
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

         

          Grind the peppercorns, cumin seeds and garlic with 1/4 cup water into a paste. Keep aside. 

          Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds, asafoetida and curry leaves. Sauté for a few seconds. 

         Add the paste and turmeric powder. Sauté till the oil separates. 

         Add the pureed tomato, tomato paste, 2 & 1/2 cups water, followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 4-5 minutes. When done, add ghee and give it a mix. 

          Garnish with coriander leaves and serve either with rice or as a soup along with bread sticks / croutons. 

             Pressure cook the drumstick for 1 whistle. Drain and keep aside.

Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

Grind the peppercorns, cumin seeds & garlic with 1/4 cup water into a paste. Keep aside. 

Heat oil in a pan & temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.

          Add the paste turmeric powder. Sauté till the oil separates. 

            Add the pureed tomato, tomato paste, 2 & 1/2 cups water,

followed by the drumstick & salt. Add lime juice at this point if using. Simmer on a low flame for 4-5 minutes.

                 When done, add ghee and give it a mix.

                       Garnish with chopped coriander leaves. 

Serve either with rice or as a soup along with bread sticks / croutons.