Monday, January 11, 2016

PALAK SHORBA

PALAK SHORBA

Now that the winter days are upon us, we feel particularly in need of something warm and nutritious in the evenings. A shorba meets this need admirably. This is a thick soup whose origins come from the Middle East as "Shurbah" is the Arabic word for soup. Elsewhere in this blog, you will find recipes for Matar ka Shorba (Peas Shorba), and Red Pumpkin Soup.

Today's recipe is adapted from Palak Shorba by one of my favourite cookery experts, Tarlaji Dalal. I used oil instead of the recommended ghee. The quantity is perfect for a family of four. I loved the minty taste of the shorba which was supplemented by the garlic seasoning and the final garnish of ginger juliennes.




Ingredients:
  • Palak (Spinach), chopped, 4  cups
  • Pudhina (Mint Leaves), 2 tbsp
  • Green Chillies, 2-3
  • Milk, 1 cup
  • Salt, to taste
  • Lemon Juice, 1 tsp
  • Kalimirch (Black Pepper), freshly ground, 1 tsp
  • Oil, 1 tbsp
  • Garlic, 1 tbsp
  • Ginger Juliennes, for garnish, 1 tbsp

Method:

Wash the palak and mint leaves thoroughly in several changes of water
Chop the palak and keep aside
Lightly crush the garlic and keep aside
In a pan, boil 2 cups of water. Add the chopped palak and cook it for 3-4 minutes. Drain the water and keep the cooked palak aside to cool
In a blender, grind together the palak, mint leaves, and green chillies, to a smooth puree.
Transfer the puree to a pan, add 1 cup of milk, and 1 and 1/2 cups of water and bring to boil
Now add salt, as required, black pepper powder, and lemon juice.
Mix well and let it simmer for 1-2 minutes
In a small pan, heat oil and when it is hot add the crushed garlic
Saute till the garlic gives off a good aroma and turns golden
Add the garlic seasoning to the palak shorba
Mix well and let it simmer for 2-3 minutes
Finally, garnish with ginger juliennes
Serve hot