Ingredients with Measurements:
- 1 cup dried apricots (khubani)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, chopped
- 4 cups vegetable or chicken broth
- Salt, to taste
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Soak the dried apricots in warm water for 30 minutes.
2. Drain the apricots and remove the pits.
3. In a large pot, heat the ghee over medium heat.
4. Add the cumin, coriander, and fennel seeds and cook until fragrant, about 1 minute.
5. Add the ginger paste, garlic paste, and green chili and cook for another minute.
6. Add the soaked apricots and broth to the pot and bring to a boil.
7. Reduce the heat and simmer for 20 minutes.
8. Use a blender or immersion blender to puree the soup until smooth.
9. Season with salt and lemon juice to taste.
10. Garnish with fresh cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Ghee can be substituted with butter or oil.
- Vegetable or chicken broth can be substituted with water or stock.
Variations:
- Add a pinch of saffron for a more luxurious flavor.
- Add a dollop of yogurt or cream for a creamier texture.
- Add some diced vegetables, such as carrots or potatoes, for a heartier soup.
Tips and tricks:
- Be sure to soak the apricots before cooking to ensure they are soft and easy to puree.
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the amount of green chili to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to soak the apricots in warm water to ensure they are clean and free of any debris.
Food history:
- Khubani ka Shorba is a traditional Indian soup made with dried apricots.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a starter or light meal.
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Region: Indian