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  Life   Food  30 Dec 2016  ‘Soup’er spirited!

‘Soup’er spirited!

THE ASIAN AGE.
Published : Dec 30, 2016, 12:15 am IST
Updated : Dec 30, 2016, 6:56 am IST

This festive season, go healthy with a soup, and then stir some potent cocktails for a slurp of fun.

Doodhia Badami Shorba
 Doodhia Badami Shorba

Doodhia Badami Shorba

Ingredients:

 

  • Badam puree 50 gm    
  • Vegetable stock 300 gm    
  • Ginger chopped 1 gm    
  • Green chilli slit 1 gm        
  • Cardamom 1 gm    
  • Dalchini 1 gm        
  • Bay leaf 1 gm    
  • Black pepper 1 gm    
  • Salt 3 gm        
  • White pepper 2 gm    
  • Roux 10 gm        
  • Cream 5 gm                    

Method:     

  • Boil vegetable stock with ginger, green chilli, cardamom, dalchini, black peppercorn and bay leaf.    
  • Add almond puree and cook for some time, add roux and whisk well season with salt and white pepper powder.
  • Strain and serve hot.    

— Recipe courtesy Yellow Chilli

 

Jalisco Fruit

Jalisco Fruit

Ingredients:

  • Tequila 50 ml
  • Orange juice 60 ml
  • Apple juice 30 ml
  • Rose water 10 ml
  • Cinnamon sticks 3 nos
  • Saffron for flavour and as garnish
  • Glass ware require: Tall glass

Method:

  • In a tall glass full of ice cubes, add few drops of rose water, orange juice, and apple juice along with Tequila and shake well.
  • Take two cinnamon sticks and roast the same for less than a minute till the aroma of cinnamon is predominant. Add the same into the cocktail mix
  • Garnish it with saffron

— Recipe courtesy The Blue Bar, Taj West End

Dhania

Dhania Anari Shorba

Ingredients:

  • Spinach 150 gm
  • Coriander 50 gm
  • Carrot 50 gm
  • Beans 20 gm
  • Whole garlic 10 gm
  • Ginger 5 gm
  • Salt to taste
  • Green chilli 2 pieces
  • Fresh pomegranate juice 50 ml
  • Oil 5 gm
  • Cumin seeds 2 gm
  • Coriander powder 2 tsp

Method:

 

  • Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to splutter, add chopped garlic, ginger and coriander powder and toss
  • Add vegetables and sauté further.
  • Add water and bring to a boil.
  • Add seasoning stir well, strain, and add pomegranate juice.
  • Heat and serve hot with coriander leaves

— Recipe courtesy Satya Kedharnath, executive chef, Vivanta by Taj, Whitefield.

Tags: latest recipes, vegetables, soup