SHORBA RECIPE
Shorba or sherva is a side onion-tomato gravy for veg biryani or pulao.
Provided by Dassana Amit
Categories Side Dish
Time 30m
Number Of Ingredients 25
Steps:
- In a grinder or blender, take the following ingredients - 1 cup roughly chopped tomatoes, 1/3 cup chopped onion, 1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccated coconut and 1 tbsp chopped mint or chopped coriander or half-half of both.
- Grind without adding any water to a smooth paste. If unable to grind to a smooth paste, then add 1 to 1.5 tbsp water.
- Heat 2 tbsp oil in a pan. Add the whole spices - 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper.
- If you want you can even skip the black cardamom. Though adding black cardamom does give its flavor to the curry.
- Saute till the spices become aromatic.
- Now add the ground tomato-onion paste. Be careful as the mixture splutters. Stir very well.
- Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder (reduce to 1/4 tsp for a less spiced gravy), 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
- Stir the spice powders with the rest of the masala paste.
- Stir and saute the masala till you see oil releasing from the sides of the paste. The mixture will also gather together and leave the sides of the pan.
- Then add 1 to 1.25 cups vegetable stock. Its preferable to add veg stock. If you do not have veg stock, then add water. If making for veg biryani, you can also parboil/boil the veggies that will be added to the biryani and then add this vegetable stock to the gravy.
- Stir very well and season with salt.
- Again stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil on top.
- Garnish with chopped coriander or mint leaves. Serve shorba with vegetable biryani or vegetable pulao.
Nutrition Facts : Calories 138 kcal, Carbohydrate 9 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Sodium 716 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.
Provided by salima1962
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Place freekeh in a bowl and cover with cold water. Set aside.
- Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
- Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g
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