Indian soups

Indian flavored soups are a welcome change form Western soups. The delicate use of spices like cumin seeds, a dash of green chilies etc. in combination with fresh herbs, lentils and vegetables imparts special aromas to these soups and makes them a perfect match for desi khana. All the soups would make a delicious and substantial lunchtime snack, perhaps served with some Indian bread such as Naan, or as an imaginative start to a dinner party. These soups are easy to prepare and most can be made ahead of time, then reheated until hot just before serving.

	CAULIFLOWER SOUP       (serves 4)   1 small cauliflower, broken into small florets 2 potatoes, diced 3 tbsp water 1 tsp garlic paste 1 tbsp ginger paste 2 tsp turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tbsp coriander seeds, lightly crushed 2 cups vegetable stock salt and pepper to taste 1 tbsp vegetable oil	Heat the oil in a large, heavy bottom pan. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered for 10 minutes Stir in garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook stirring frequently for 3 minutes. Add the stock and season to taste with salt and pepper. Bring to boil, then cover and simmer for 15 minutes. Remove the pan from the heat and let cool slightly. Ladle the mixture into a food processor or blender and process until smooth. Return to the pan and stir in the yogurt. Reheat gently until piping hot. Adjust the seasoning if necessary, and serve immediately.
	TOMATO SHORBA SOUP  (serves 6) 4-5 tomatoes 2 tsp gram flour (besan) ½ coconut, grated 1 tsp cumin seeds 3-4 curry leaves 2-3 slit green chilies 1 tbsp jaggery or 2 tsp sugar 1 tbsp vegetable oil salt to taste 1 tbsp chopped coriander for garnish	Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve. Add 2 cups of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Add the gram flour to the coconut milk an mix well. Heat the oil and fry the cumin seeds for a few seconds. Add the curry leaves, green chilies and fry again for a few seconds. Add the tomato purée, coconut milk mixture, jaggery and salt. Cook for a few minutes. Sprinkle coriander on top and serve hot. Preparation time: 15 min, Cooking time: 15 min.
	MULLIGATAWNY SOUP   (serves 8)   1 coconut, grated 2 onions, chopped 2 carrots, chopped 12 mm piece ginger 4 cloves garlic, finely chopped 150 g masoor dal or toovar dal 3 large tomatoes, chopped ¼ tsp turmeric powder 1 tsp garam masala 3 tbsp cooked rice lemon juice to taste 2 tbsp oil salt to taste	Add 1 cup of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Heat the oil and fry the onions, carrots, ginger and garlic for 2 minutes. Add the dal, tomatoes, garam masala, turmeric powder and 5 cups of water. Cover and cook for 15 minutes or until the vegetables are soft. When cooked, blend the mixture in a liquidizer. Strain. Add the coconut milk, rice, lemon juice and salt.   Preparation time: 20 min, Cooking time: 30 min.
	LENTIL SOUP            (serves 4)   4 cups water 1 cup toor dal or chana dal 1 tsp paprika ¼ tsp turmeric ½ tsp chili powder 2 tbsp vegetable oil 2 green chilies finely chopped 1 tsp cumin seeds 3 curry leaves 1 tsp sugar salt to taste 1 tsp garam masala (to garnish) (for a fuller flavor, add vegetable stock during coking dal	Bring the water to a boil in a large, heavy-bottom pan. Add the dal, then cover and simmer, stirring occasionally for 25 minutes. Stir in paprika, chili powder and turmeric, then re-cover and cook for 10 minutes, or until the dal is tender. Heat the oil in a small skillet, add the chilies, cumin seeds, curry leaves and fry, stirring for 1min. Add the spice mixture to the dal. Stir in the sugar and season with salt to taste. Ladle into soup bowls, then sprinkle with garam masala on top and serve immediately. This lentil soup tastes great with freshly cooked parathas.
	SPINACH SOUP (serves 6)   2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp olive oil 2 onions, chopped 1 tsp garlic paste 1 tbsp ginger paste 4 curry leave 2 dried chilies 2 tsp mustard seeds ¼ tsp turmeric ½ tsp fenugreek seeds 1 cup masoor dal 2 potato diced 4 cups water 2 lb fresh spinach (stalks removed) 2 tbsp lemon juice 1 cup coconut milk salt and pepper to taster fresh chopped cilantro to garnish	In a heavy bottom pan dry-fry the coriander and cumin seeds, stirring constantly for few seconds. Then grind with a pestle in the mortar or in a blender. Heat the olive oil in a pan. Add onions, ginger and garlic past, curry leaves, chilies, mustard seeds and fenugreek seeds and cook over low heat for 7 minutes or until the onions are softened and golden. Stir in the ground, dry - fried spices and turmeric and cook for 1 minute. Add the masoor dal, potatoes and wetter. Bring to boil. Then reduce the heat and let simmer for 12-14 minutes, or until the potatoes are tender. Stir in the spinach and cook for 3-4 minutes or until wilted. Remove the pan and cool the soup. Ladle the soup into a food processor or blender and process until smooth. Return to the pan and stir in lemon juice and coconut milk. Season with salt and pepper. Reheat gently. When done, pour into soup bowls. Serve immediately.
	SEAFOOD SOUP             (serves 4)   1 cup vegetable stock 2 carrots, dices 1 onion chopped 3 cloves garlic, finely chopped 3 tbsp chopped cilantro plus extra for garnish 1 tsp cumin seeds 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped 1 potato, diced 2 tsp ground coriander 7 oz/200 g cooked shrimps, peeled and deveined ¼ cup plain yogurt ½ cup milk 3 tbsp dry white wine 8 scallops, shucked salt and pepper to taste	Pour the stock into a pan and add the carrots, 2 of the garlic cloves, the chopped cilantro, cumin seeds, peppercorn and ginger. Bring to a boil, then cover and simmer for 20 min. Strain the stock into a pitcher and make up to 3 cups with water, if necessary. Heat the oil in a separate pan. Add the onion, chilies,  and remaining garlic and cook for 5 minutes. Add the potato and ground coriander and cook for 2 minutes. Add the reserved stock and bring to a boil, then cover and simmer for 5 minutes, or until the potato is tender. Remove the pan form the heat and let cool slightly. Ladle the contents into a food processor, then add half the shrimp and process until smooth. Return the soup to the pan and add the remaining shrimp with the yogurt and milk. Reheat gently. Stir in the wine and scallops, then season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked. Ladle into warmed bowl, and garnish with chopped cilantro, then serve.
	COCUM SOUP (serves 4)   10 dried cocum fruits 2 tbs olive oil 4 cups water 2 bay leaves 1 tsp cumin seeds 2 tbsp chickpea flour 3 curry leaves 5 cloves (crashed) ¼ cinnamon salt and black pepper to taste 2 tsp jaggary fresh chopped cilantro to garnish	Wash cocum and soak in the water for 24 h. Squeeze out the fruit and remove Heat the olive oil in the pan. Add the cumin seeds, curry leaves, bay leaves. Stir fry for 30 sec. Add the water with fruit and 2 additional cups of water. Mix the chickpea flour with 1 cup of water and add to the soup. Stir to prevent lumps forming. Add the cinnamon, black pepper, salt,  cloves and jaggary. Cook on medium heat for 6-10 minutes. Pour into bowls, and garnish with chopped cilantro, then serve.
	SWEET CORN AND CHICKEN  SOUP                        (serves 4)   2 cans sweet corn 2 cans chicken broth 1 lb chicken cut in small pieces 4 eggs Chinese salt to taste For sauce: ¼ cup black soy sauce ¼ cup white vinegar 3 cloves garlic, finely chopped 1 tsp ginger root finely chopped 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped	Pour chicken broth into a pan and bring to a boil. Add sweet corn. Cover and boil for 30 min. Add chicken. Boil for 1--15 minutes. Mix eggs and add to the boiling soup stirring constantly. Boil for extra 10 minutes. Add some water if the soup is too thick.   For sauce: Mix a black soy sauce and a white vinegar. Add finely chopped garlic, ginger root, and green chilies.   Serve hot in small Chinese bowls.