5 healthy Indian soups for winter
1. Pepper Rasam
Winters are synonymous with common cold
and cough. Besides right medication, it is imperative to consume
comforting and effective foods. The spices in Pepper Rasam help in
digestion and soothe your senses, and therefore is a perfect recipe for
incessant sneezes and running nose.
Ingredients
100 gm Tomato
50 gm Tamarind
1 tsp Whole black pepper
1 tsp Cumin seeds
2 Cloves of garlic
2 gm Turmeric powder
Few curry leaves
Salt to taste
1 gm Coriander leaves
750 ml Water
Seasoning
10 gm Ghee
2 gm Mustard seeds
1 gm Curry leaves
2 gm Red chilli whole
Method
1. Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
2. Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
3. Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
4. Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
2. Lemon Coriander Soup
Lemon is a rich source of vitamin C,
which in turn helps build immunity from cold and cough during winters.
Relax with a bowl of hot Lemon Coriander Soup in the evening for a
comforting experience.
Ingredients
50 gm Chinese cabbage
25 gm Carrots
20 gm Spinach
25 gm Mushroom
15 gm Fresh coriander
Salt to taste
5 gm White pepper
40 gm Lemon
800 ml Water
A coriander sprig to garnish
Method
1. Cut all the vegetables into triangles, blanch and refresh.
2. Prepare coriander stock with fresh coriander and water.
3. Remove coriander from it and add blanched vegetables to it.
4. Add cleaned de-veined prawns cut in to dices.
5. Add salt, lemon juice and white pepper. Serve hot!
3. Khumb Nimbu Ka Ras
The nutrients in mushrooms are different from those of other vegetables
and provide the B group vitamins, especially riboflavin (B2), niacin
(B3), folate, pantothenic acid and biotin. Mushrooms also contain
Vitamin D, the sunshine vitamin that helps keep bones strong and fights disease. Khumb Nimbu Ka Ras is a brilliant concoction of health and flavour!
Ingredients
250 gm Mushroom
25 gm Desi ghee
30 gm Garlic
20 gm Fresh cream
50 gm Onion
30 gm Spring onion
Salt to taste
30 gm Lemon
5 gm Fresh coriander
750 ml Water
For garnish
2 gm sauteed and dried mushrooms
1 gm coriander
Method
1. Heat desi ghee in a pan, add mushroom and cook till it gets dry.
2. Remove mushroom from pan, and add garlic, onion in the same oil, and saute.
3. Add mushrooms, water and bring it to a boil.
4. Set seasoning, add spring onion, cream and serve hot!
4. Murgh Makkai Shorba
Corn is an excellent source of dietary fibre and potassium and baby
corn kernels are an excellent source of folate. When teamed with
chicken, Murgh Makkai Shorba makes for a soup rich in health as well as
taste.
Ingredients
1 litre Chicken stock
150 gm Corn
25 gm Garlic
25 gm Fresh coriander
15 gm Cumin seeds
Salt to taste
5 gm Turmeric
30 gm Oil
30 gm Chicken breast
For garnish
5 gm Diced chicken
Coriander sprigs
Method
1. Heat oil in a pan, add garlic and cumin seeds. Wait till they crackle.
2. Add chopped garlic and saute. Add corn paste and cook.
3. Add chicken stock and cook, adjust seasoning.
4. Serve hot and garnish with chopped coriander, and chicken dices.
5. Carrot and Beetroot Shorba
While Beetroot is rich in nutrients like calcium, potassium, iron,
folic acid, fiber and anti-oxidants, carrots are an excellent source of
vitamin A. Beetroot also has natural properties of cleaning the kidneys
and gall bladder. The deeper the orange colour of a carrot, the higher
is the beta carotene content. Carrot and Beetroot Shorba is excellent
for children as it benefits their vision, skin and immune system.
Ingredients
300 gm Carrot
300 gm Beet root
20 gm Ginger
5 gm Bay leaf
5 gm Green chilly
20 gm Fresh coriander
20 ml Oil
8 Cumin (whole)
750 ml Water
Salt to taste
For garnish
2 gm Beetroot
2 gm Carrot
Method
1. Heat oil. Add bay leaf, cumin and ginger to it. Saute for 1 minute.
2. Add carrot, beetroot and green chillies. Cook for 5 minutes.
3. Add water. Once it starts to boil, strain and make a puree of it. Adjust the seasoning.
4. Strain the puree and adjust seasoning again. Garnish it with diced beetroot and carrots. Serve hot!
Ingredients
100 gm Tomato
50 gm Tamarind
1 tsp Whole black pepper
1 tsp Cumin seeds
2 Cloves of garlic
2 gm Turmeric powder
Few curry leaves
Salt to taste
1 gm Coriander leaves
750 ml Water
Seasoning
10 gm Ghee
2 gm Mustard seeds
1 gm Curry leaves
2 gm Red chilli whole
Method
1. Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
2. Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
3. Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
4. Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
2. Lemon Coriander Soup
Ingredients
50 gm Chinese cabbage
25 gm Carrots
20 gm Spinach
25 gm Mushroom
15 gm Fresh coriander
Salt to taste
5 gm White pepper
40 gm Lemon
800 ml Water
A coriander sprig to garnish
Method
1. Cut all the vegetables into triangles, blanch and refresh.
2. Prepare coriander stock with fresh coriander and water.
3. Remove coriander from it and add blanched vegetables to it.
4. Add cleaned de-veined prawns cut in to dices.
5. Add salt, lemon juice and white pepper. Serve hot!
3. Khumb Nimbu Ka Ras
Ingredients
250 gm Mushroom
25 gm Desi ghee
30 gm Garlic
20 gm Fresh cream
50 gm Onion
30 gm Spring onion
Salt to taste
30 gm Lemon
5 gm Fresh coriander
750 ml Water
For garnish
2 gm sauteed and dried mushrooms
1 gm coriander
Method
1. Heat desi ghee in a pan, add mushroom and cook till it gets dry.
2. Remove mushroom from pan, and add garlic, onion in the same oil, and saute.
3. Add mushrooms, water and bring it to a boil.
4. Set seasoning, add spring onion, cream and serve hot!
4. Murgh Makkai Shorba
Ingredients
1 litre Chicken stock
150 gm Corn
25 gm Garlic
25 gm Fresh coriander
15 gm Cumin seeds
Salt to taste
5 gm Turmeric
30 gm Oil
30 gm Chicken breast
For garnish
5 gm Diced chicken
Coriander sprigs
Method
1. Heat oil in a pan, add garlic and cumin seeds. Wait till they crackle.
2. Add chopped garlic and saute. Add corn paste and cook.
3. Add chicken stock and cook, adjust seasoning.
4. Serve hot and garnish with chopped coriander, and chicken dices.
5. Carrot and Beetroot Shorba
Ingredients
300 gm Carrot
300 gm Beet root
20 gm Ginger
5 gm Bay leaf
5 gm Green chilly
20 gm Fresh coriander
20 ml Oil
8 Cumin (whole)
750 ml Water
Salt to taste
For garnish
2 gm Beetroot
2 gm Carrot
Method
1. Heat oil. Add bay leaf, cumin and ginger to it. Saute for 1 minute.
2. Add carrot, beetroot and green chillies. Cook for 5 minutes.
3. Add water. Once it starts to boil, strain and make a puree of it. Adjust the seasoning.
4. Strain the puree and adjust seasoning again. Garnish it with diced beetroot and carrots. Serve hot!
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