There are mainly 2 types of soup in India the south Indian Rasam and the North Indian Shorba. Rasam normally forms the second course in a traditional South Indian menu. There are various ways of preparing it. It is normally mixed with plain cooked rice and eaten with different curries for side dish. It makes for a very good appetizer or soup also when taken all by itself. Serve as a soup with papa dams or with steamed rice. Shorba is the Indian name for soup and is a North Indian dish.
Tomato Appetizer soup -Tomato Rasam – Kerala
Ingredients: Serves: 4 8 oz. or 250 gm tomatoes, diced 1 onion, chopped 4 cloves garlic, crushed 4 green chillies, chopped 1 tsp. tamarind pulp 1 tbsp. jaggery 1 tsp. mustard seeds 10 curry leaves (optional) 1 red chilli, broken into two 1 tsp. coriander seeds – roasted & powdered
Method: 1. Boil the tomatoes, chillies and garlic in 4 cups of water. 2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes. 3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute. 4. Pour it over the tomatoes. Heat and serve the rasam garnished with chopped cilantro/coriander leaves
Lemon Pepper Rasam – South India
Ingredients: Serves: 4 1/4 cup toor dal 1 cup water a piece of fresh ginger (2 1/2 cm, 1 in), peeled and grated 4 green chills 1/2 tsp. cumin seeds 3/4 tsp. black peppercorns 1 1/2 cups water 1/2 tsp. ground turmeric salt to taste 2 tomatoes, quartered juice of 1 lemon coriander leaves, chopped to garish For Seasoning: 2 tsp. ghee 1 tsp. brown mustard seeds 1/2 tsp. asafoetida powder 1 red Chile, halved a few curry leaves
Method: Wash Toro dal well. Drain. Place dal in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft. Stir several times during the last 30 minutes of cooking. (The water should be mostly gone). Set dal aside without draining. Using an electric blender or food processor, blend the fresh ginger and green chills into a paste. Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside. Place the un-drained cooked dal in a heavy saucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chilli paste. Slowly bring to the boil. Seasoning: Heat 2 tsp. ghee in a heavy frying pan or skillet. Add mustard seeds, asafoetida powder, halved red chilli, a few curry leaves, and pepper/cumin seed powder. When the mustard seeds splutter, add this mixture to the rasam. Turn off the heat and add the lemon juice. Garnish with cilantro/coriander leaves. Serve hot with rice.
Dal Shorba (Punjab)
Ingredients: Serves: 4-5 1 cup masoor dal 3 onions, sliced 4 cloves crushed garlic 1/2 teaspoon chilli powder (optional) 3 teaspoons curry powder 3 tomatoes, cut into big pieces
6 tablespoons chopped spinach leaves 1 tablespoon oil salt and lime juice to taste Method: Heat the oil in a pot and fry the onions for a few seconds. Add the crushed garlic, chilli and curry powders. Fry again for a few seconds. Add 6 teacups of water, the tomatoes and washed masoor dal and cook in a pressure cooker. When cooked, blend in a blender. Boil for 15 minutes. Add salt. Just before serving, add the spinach and boil for a few seconds. Serve hot with a slice of lemon.
Gobhi Shorba (Cauliflower Soup)
Ingredients: Serves: 4-6 1 Quart/litre milk 10 cashews finely chopped 1 tsp. butter 2 cups water 8 oz/1/4 kg cauliflower flowerets cut into cubes 1 tsp. sugar
salt to taste freshly ground pepper to taste a pinch of roasted and ground cumin as the garnish Method: 1. Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it cool. 2. Blend the mixture. 3. Add salt, sugar and pepper. 4. Boil the mixture. Stir in the butter near boiling point. 5. Serve immediately garnished with coriander leaves and roasted cumin.
Ingredients : 1 medium onion, chopped 1 large clove garlic, chopped dried red pepper flakes to taste. 3/4 pound lamb or goat shoulder, Trimmed of as much fat as possible and cut into small (1/2-inch) cubes 2 fresh tomatoes, skinned, seeded and roughly chopped 1 can 12 oz. garbanzo 2 cups water or more if you like 1/2 cup yogurt Spices
1 teaspoon cumin 1/2 teaspoon dry mint 1/2 teaspoon cinnamon 1 cardamom 1/2 teaspoon salt few sprigs saffron
Method: Heat the oil in a pot and fry the onions for a few seconds. Add the crushed garlic, chilli flakes and lamb. Fry again for a few seconds. Add spices and sauté for few more moments. Add all ingredients except the yogurt. Simmer till the lamb is very well done and has absorbed all the flavours. Before serving bring the heat to low add yogurt and serve hot.