Soups
Soups are an
all time favorite. Ask any person and they reminisce about the special
soup that mom, or grandma or uncle made.
In Indian cuisine,
though there are no soups-per-se, there are many recipes that can be enjoyed
as soups. These are some of my favorite soups.
Cilantro-Lentil
soup (Aamti)
This is a
distinct variation of the lentil soup we enjoy. Here cilantro dominates
the flavor of the soup and gives an aromatic touch to the humble
lentils.
2 cups cooked
lentil
1-teaspoon
oil
1 medium
size onion
1-tablespoon
ginger
1-teaspoon
cumin
2 cups chopped
cilantro
1 cup water
Salt to
taste
Heat oil
and add cumin seeds and ginger. Sauté for a minute.
Add onion
and cilantro and sauté for 8-10 minutes.(It is critical for the
cilantro and onions to be very well cooked. I usually keep a timer for
10 minutes)
Remove from
pan and make a smooth puree in the blender along with the lentil. Return
to pan, add water and bring it to a boil. Serve with tomato ketchup
and cream.
Hema
Hints:
This soup
can be served in three textures. To make an elegant soup, you need to
puree the lentils. To serve it as a rustic soup, you can keep the lentils
whole. Another simple variation is to puree half the lentils and mix
the remaining whole lentils before serving
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Cucumber
and Buttermilk soup (Kakhadi Mattha)
Soups are
often associated with winter and cold rainy days. The soothing cucumber
and yogurt soup is perfect for a sizzling hot afternoon lunch. The flavor
of mint enhances the freshness of the soup.
1 medium
cucumber
1-cup yogurt
5-6 black
pepper
1-teaspoon
mint leaves
½ teaspoon
cumin seeds powder
Salt to
taste
Blend all
the ingredients to a smooth paste. Serve chilled with ice cubes.
Hemas
Hints:
This is
an excellent thirst quencher. Add fresh mint leaves to ice cube tray
(one mint leave in each cubicle) and then add water. The ice cubes freeze
with the mint leaves trapped in between.
Add these
pre-made ice cubes to any cold soup.
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Peanut
soup (Dhanyache Saar)
If you love
peanut butter, you will definitely enjoy this soup. This soup is typically
made in the western part of India, in the State of Maharashtra.
1-cup peanuts
(unsalted)
1-teaspoon
ginger
1-teaspoon
oil
1-tablespoon
cumin
3-4 red
chilies
1-teaspoon
lime juice
1-tablespoon
cilantro
1-teaspoon
coconut
Salt to
taste
In a blender
make a coarse paste of peanuts and ginger with ¼ cup water. Keep
aside.
In pan heat
oil, add cumin and wait for it to sizzles. Throw in the red chilies
and wait for 20 seconds. Add the peanut paste, salt, and 2 cups of water.
Bring it to a rapid boil and finally add lime juice, cilantro and coconut.
Hema
Hints:
For variation
to this soup, you can add 1 cup of coconut milk and reduce water by
one cup.
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Spicy
Tomato Broth (Rasam)
This
is a spicy tomato broth, which is relished, in southern part of India
everyday. The special spice blend called as Rasam
powder is the secret of this spicy concoction.
4 tomatoes
2-tablespoon
rasam powder (*)
1-teaspoon
tomato paste
Salt to
taste
1-tablespoon
fresh cilantro
1-tablespoon
coconut
Seep the
tomatoes in boiling water for 3 minutes. Remove skin and puree it in
a blender. In a big pot add the tomato puree and three times the water
and bring it to a rapid boil. Add the rasam powder, salt and tomato
paste and boil it for 3-5 minutes.
Serve piping
hot with cilantro and coconut.
Hema
Hints:
Rasam,
with a generous dose of black pepper is very soothing when you have
a nasal congestion, cold or sore throat. Typically rasam is enjoyed
with plain white rice.
Rasam
powder
1-tablespoon
coriander seeds
1-teaspoon
black pepper
2-3 dried
red chilies
1-teaspoon
cumin seeds
1 tablespoon
yellow split peas or Toovar dal
Roast the
spices and the split peas in a pan till you get an aroma and the color
changes slightly. Cool completely and then place it in a coffee grinder
and make a smooth powder.
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