Doodhia Badami Shorba
INGREDIENTS
Badam puree 50 gm
Vegetable stock 300gm
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
l Boil vegetable stock with ginger, green chilli, cardamom, dalchini, black peppercorn and bay leaf.
l Add almond puree and cook for some time, add roux and whisk well season with salt and white pepper powder. l Strain and serve hot.
— Recipe courtesy Yellow Chilli
Rich Chicken stock flavoured with chipotle and Mexican oregano
INGREDIENTS
Garlic (chopped) 20 gm
Onion (finely chopped) 40 gms
Oil 15 ml
Tomato puree 50 gm
Chipotle in Adobo sauce puree 50 gm
Chicken stock 1 litre
Pulled chicken 100 gm
Red Mexican rice 80 gm
Shredded iceberg lettuce 40 gm
Pico de gallo 60 gm
Salt to taste
Lime juice 5 ml
Mexican Oregano a pinch (crushed)
Cilantro chopped 5 gm
Method
l Prepare chicken stock, poach chicken with skin on in stock. Overcook till the chicken comes off the bone. l Debone and shred to form pulled chicken. Keep aside. l Heat oil in a pan, sauté garlic and onion. l Add chipotle puree, tomato puree and cook it further till reduced to a paste.
l Add in chicken stock and boil. Take scum out and simmer for 5 to 10 minutes. l Add pulled chicken, crushed oregano and salt to taste, simmer for five minutes. l Take four-soup bowls, add in the pico de gallo, Mexican rice and shredded
lettuce. Pour the hot soup on top. Finish with chopped cilantro and a dash of lemon juice.
— Recipes courtesy Sanchois
Sweet corn and vegetable soup recipe
Ingredients
For sweet corn paste:
¼ cup sweet corn, fresh / frozen
¼ cup water
To prepare sweet corn soup:
¼ cup carrot, finely chopped
1 tbsp spring onions, chopped
¼ cup beans, finely chopped
1 tsp vinegar
¼ cup corn, fresh / frozen
2 cups water, or as required
salt to taste
For corn flour paste
2 tsp corn flour
½ cup water
Method
For sweet corn paste: In a small blender, add ¼ cup sweet corn l Add ¼ cup water l Blend smooth to form a paste. keep aside.
For sweet corn soup: l In a large kadai, take chopped beans, carrot and corn. l Add a cup of water. l Then add prepared sweet corn paste and give a good mix l Cover and cook for five minutes on medium flame. l Once the veggies are almost cooked, add a cup of water and boil. l Add a tsp of vinegar. l Add corn flour paste and give a quick stir. to prepare corn flour paste, stir 2 tsp of corn starch with ½ cup water and make a paste. Add to the soup. stir again and check consistency. the more corn starch you add, the thicker your soup will be. l Add salt to taste and mix well. l Pour the soup in serving bowl and top with black pepper. l Serve sweet corn soup with freshly chopped spring onions.
— Recipe courtesy executive chef Ramappa, Coral Tree, Goldfinch
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
Green lentil and asparagus soup
Ingredients
Whole green gram 350 gm l Asparagus chopped 100 gm l Tomato 70 gm
Onion 50 gm l Garlic 10 gm l Cinnamon stick 2 gm
Coriander root 20 gm l Whole cumin 10 gm l Asafoetida 2 gm l Green chilli 3 gm
Ginger 5 gm l Oil 5 ml
Lemon juice 5 ml
Method
Boil green lentils along with asparagus, tomato, onion, garlic, cinnamon and green chilli together till the dal is cooked.
Add chopped ginger and garlic. Cook for some time stirring occasionally till the raw flavour is cooked.
Add to the strained soup, finish with adding chopped blanched asparagus and lemon juice
Serve hot
— Recipe courtesy Satya Kedharnath, executive chef, Vivanta by Taj, Whitefield
