We also use tropical fruit like pineapple

Fry mutton on high heat for 4-5 minutes.Now add the blanched tomatoes to the pan and five cups of water.. Increase the heat again. Now cut the tomatoes into big pieces, slice the onions, and crush the ginger and garlic cloves using a mortar and pestle. Also add the chopped tulsi and salt to the pan. Shorba is derived from an Arabic term, ‘Shurbah’ meaning soup. Instead, we rely on tamarind, kokum, kadampulli and tomatoes in our recipes.Make a bouquet garni (potli) of cinnamon, black peppercorns, fennel, cloves and black cardamom.Squeeze the head of garlic and add the pulp in the pan.Indian cuisine doesn’t really have a soup culture unlike its Western counterpart. Bring water to a boil.Add chicken shorba.Recipes courtesy Soma, Grand Hyatt, MumbaiGosht Yahkni ShorbaIngredients:Mustard oil: 1 tbspCumin seeds / Zeera: ½ tspMutton: 250 g with boneOnion: ½ cup finely choppedCinnamon stick: 2 inch pieceBlack peppercorns: 5-6Fennel seeds: 1 tspCloves: 3-4Black cardamom: 2-3Dry ginger powder: 1 tspGarlic: 1 full headSaffron: a good pinchYogurt: 3/4 cupSalt to tasteMethod:Heat oil in a pressure pan.Place a frying pan over medium flame and pour oil in it.Remove the pan from heat and let the pressure release. Squeeze the bouquet garni in the pan and discard it. Fry for 5 minutes.Add water, chicken bones, almond paste and spice potli in a pot. Put spices in the center. Remove browned chicken and keep aside. Indian soups are even more helpful in fighting cold and cough as we often use coconut oil which contains the magic element — sodium monolauric, the base of the human immune system. Garnish with coriander leaves, serve piping hot.Cut into 1 inch pieces.For Shorba — Step 1Heat ghee in a heavy bottomed pan. Cover and simmer for 20 minutes or till chicken is soft. Mix well and boil it. Meanwhile, the shorba graces the menus of North India.Fold cloth in half.Not surprisingly, our soups are full of nutrients and essential vitamins, thanks to the ingredients employed. In its original form, Mulligatawny is made from chicken or lamb broth, fried onions and curry powder," says Chef Nadeem Qureshi, Executive Chef, Soma, Grand Hyatt, Mumbai. For a fruity punch, pineapples or plums can be incorporated. Remove the mutton pieces from the pan and keep aside.Add chicken meat. Take the case of South India — "We drink something warm before our meal to aid digestion, hence rasam and even sambhar is consumed piping hot to maintain a warm temperature in the stomach which helps the process of extracting nutrition from food.Fry bones for 10 minutes.Add whisked yogurt in the pan and bring the soup to a boil.East vs WestUnlike the West, we don’t use butter, cream or bechamel in our soups. Lower the heat.Add onion and fry for another minute. Sauté this mixture for 2-3 minutes.Being the world capital of spices, South Indian soups usually use a lot of whole spices like peppercorn, cinnamon and cloves that aid in improving immunity and cleansing the digestive system. Sauté till a fine aroma is emitted. We add spices in our soups, giving it the goodness of kadha," adds Karmokar. Now add ginger, garlic, chilli powder and curry powder.Most regions have recipes for soups that are fairly unique and distinct from each other based on topography and local ingredients. Set the shorba aside. However, while soup is often served as the first course, Shorba can also be served as an accompaniment to the main dish or in between courses. Turn off heat. Add cumin seeds and mutton. "Mulligatawny is an English soup derived from an Indian sauce recipe and is most often served with rice.Take rasam, a favourite for colds and coughs."Hence, you will see tamarind, kokum and tomato being used as a base along with lentils for the body. Yet surprisingly, Indian soups have held their own from region to region in spite of traditional heavyweights nudging them off the culinary charts in terms of popularity and exposure. Set aside. "Therefore, the body of the soup tends to be lighter and tangier with the addition of souring agents instead of heavy creams and flour-based sauces," explains Karmokar. Once you have the base ready, add whole spices like pepper, cumin and cloves.Add garlic and ginger and almond. Historically, South India is popular for rasam and its many variants are popularly consumed as a soup," says Chef Dharmesh Karmokar, Chef and co-owner of Thangabali Restaurant in Mumbai that specialises in cuisine from the kitchens of South India. Gather edges and tie a string around it. When the oil is hot and starts smoking, simmer the heat.

We also use tropical fruit like pineapple in one of our rasams.Recipe for a quick and easy rasam — Heat coconut oil and add mustard seeds, garlic, curry leaves and hing. The name originates from the Tamil words mullaga/milagu and thanni, which translates into "pepper-water". Sauté for about 2 minutes. Open the pan and let the soup cool.Garnish with fresh coriander and serve piping hot.Drizzle some lemon juice and garnish with coriander leaves. In South Asia, it’s a traditional practice to boil spices and make a concoction called ‘kadha’ that is best served as a warm drink before meals.Add onions and fry till brown.Badami Murgh ShorbaIngredients:Chicken with bone: 300gmFor Spice PotliFine cloth: 1Saunf: 2 tbspCinnamon Clean the chicken and debone. Add it in the pressure pan.Add turmeric powder, salt, cayenne powder and kasoori leaves.Tamatar and Tulsi Shorba Ingredients:Tamatar- 500gmLime juice: 1 tspVegetable oil: 2 tbspTulsi: 10-12 pcsChilli powder: 1 tspOnion: 1Water: 10 cupsCurry powder: 5 tspCloves: 6Ginger garlic https://www.ferrotitanium.net/product/high-titanium-iron/ paste: 2 tbspSalt to tasteMethod:Wash and chop the tulsi leaves over a chopping board. Continue to simmer for 15 minutes more, till the mixture becomes soft. Bring to a boil.For Shorba — Step 2Heat ghee in a pan. Bring to a boil. Once the oil is heated, add the chopped onions and sauté them till they are golden-brown in colour. Post that, you can add any acid like tamarind water or tomato puree.Sprinkle Bengal gram powder. Cover and simmer on medium heat for 50 minutes. Strain and remove bones. Keep removing the scum as and when required. Sauté for about 2 minutes. Discard spice potli. It’s easy to prepare and can be had in a variety of ways by tweaking the ingredients.Pressure cook till mutton is nicely done.Add browned chicken.Add salt, dry ginger powder, full head of garlic and saffron in the pan along with 4 cups of water. Add the mutton pieces again and cook for 4-5 minutes.Meanwhile, the Anglo Indian community has its favourite soup that is still popular at restaurants — the ubiquitous Mulligatawny soup. Also break the bones into 2 inch long pieces