Ingredients with Measurements:
- 2 medium-sized apples, peeled and chopped
- 1 cup plain yogurt
- 1 cup water
- 1 tablespoon ghee or clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a blender, puree the chopped apples and yogurt until smooth.
2. In a pot, heat the ghee over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the ginger and garlic paste and sauté for a minute.
5. Add the turmeric and red chili powder and sauté for another minute.
6. Pour in the apple-yogurt puree and water.
7. Add salt to taste and stir well.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Let the shorba simmer for 10-15 minutes, stirring occasionally.
10. Once the shorba has thickened slightly, remove it from heat.
11. Use an immersion blender or transfer the shorba to a blender and blend until smooth.
12. Serve hot, garnished with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 110
Fat: 4g
Carbohydrates: 16g
Protein: 4g
Sodium: 200mg
Sugar: 12g
Substitutions for ingredients:
- Instead of apples, you can use pears or peaches.
- Instead of plain yogurt, you can use Greek yogurt or sour cream.
- Instead of ghee, you can use vegetable oil or butter.
- Instead of cumin seeds, you can use ground cumin.
- Instead of ginger and garlic paste, you can use fresh ginger and garlic, finely chopped.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
- Add a pinch of cinnamon or cardamom for a warm, spicy flavor.
- Use coconut milk instead of yogurt for a vegan version.
Tips and Tricks:
- Be sure to blend the apple-yogurt mixture until completely smooth for a creamy texture.
- Adjust the amount of water based on how thick or thin you prefer your shorba.
- Taste and adjust the seasoning as needed before serving.
Storage Instructions:
Store any leftover shorba in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the shorba in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the shorba in individual bowls or mugs, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves, chopped nuts, or a dollop of yogurt.
Pairings:
Serve the shorba with warm naan bread or rice for a complete meal.
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
- Steamed rice
Troubleshooting Advice:
- If the shorba is too thick, add more water or broth to thin it out.
- If the shorba is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Be sure to cook the shorba until it reaches a temperature of at least 165°F to ensure that it is safe to eat.
- Store any leftover shorba in the refrigerator and consume within 3 days.
Food History:
Dahi shorba is a traditional Indian soup made with yogurt and spices. This recipe adds a unique twist by incorporating apples for a sweet and tangy flavor.
Flavor Profiles:
Creamy, tangy, slightly sweet, and spicy.
Serving Suggestions:
Serve the shorba as a starter or as a light meal on its own.
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Region: Indian