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Soups - 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 sidedish.     It makes for a very good appetizer or soup also when taken all by itself. Serve as a soup with papadams or with steamed rice.
Shorba is the Indian name for soup and is a North Indian dish.
Tomato Appetizer Soup Recipe -Tomato Rasam - Kerala
Rasam2.jpg (15553 bytes)

Serves: 4
8 oz. or 250 gms tomatoes, diced
1 onion, chopped

- Spices -
4 cloves garlic, crushed
4 green chilies, chopped
1 tsp. tamarind pulp
1 tbsp. jaggery
1 tsp. mustard seeds
10 curry leaves (optional)
1 red chili, broken into two
1 tsp. coriander seeds – roasted & powdered
1 tsp. cumin seeds +  2 tsp. peppercorns – roasted & powdered
˝ tbsp. oil

1.  Boil the tomatoes, chilies 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 chili, asafetida powder and onion and fry for a minute.
4. Pour it over the tomatoes.  Heat and serve the rasam garnished with chopped cilantro/corriander leaves

LemonPepper Rasam Recipe - South India
Rasam.jpg (17484 bytes) Ingredients:
Serves: 4
1/4 cup toor dal
1 cup water

- Spices -
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. asafetida powder
1 red Chile, halved
a few curry leaves

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 undrained cooked dal in a heavy saucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chili paste. Slowly bring to the boil.
Heat 2 tsp. ghee in a heavy frying pan or skillet. Add mustard seeds, asafetida powder, halved red chili, 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 Recipe   (Punjab)
DalShorba.jpg (15505 bytes) Ingredients:
Serves: 4-5
1 cup masoor dal
3 onions, sliced
4 cloves crushed garlic

- Spices -
1/2 teaspoon chili 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
Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chili 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 Recipe ( Cauliflower Soup)
CauliflowerShorba.jpg (16813 bytes) Ingredients:
Serves: 4-6
1 Quart/liter 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

- Spices -
freshly ground pepper to taste
a pinch of roasted and ground cumin as the garnish
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.
Lamb Shorba Recipe
LambShorba.jpg (16686 bytes)

1 medium onion, chopped

- Spices -
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
1 teaspoon cumin
1/2 teaspoon dry mint
1/2 teaspoon cinnamon
1 cardamom
1/2 teaspoon salt
few sprigs saffron

Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chili 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 flavors. 
before serving bring the heat to low add yogurt and serve hot.




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