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Saturday, 8 September 2012

soup - 9

PALAK SHORBA
Vegetable stock           400ml
Spinach (washed)         150gms
Crushed ginger             ½ inch
Crushed garlic              2flakes
All spices                       2gms
Green chili                    ½nos
Tomatoes chopped      50gms
Roasted cumin             a pinch
Salt                                to taste
PREPARATION:
Boil together ginger, garlic, green chilies, tomatoes and all spices for about 10 minutes. Add in spinach leaves and salt. Boil for another 5 minutes. Strain. Reserve the liquid. Remove all the spices, ginger and garlic. Puree the rest in a blender. Add back to the liquid. Strain & reboil. Check seasoning, garnish with roasted cumin powder.
Serve hot with pappadums.                    




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