Paalak Shorba - An Indian twist to Spinach Soup

Rainy Sunday Evening, organic Spinach that's freshly plucked, and this at 5 PM. 

How would you want to have Spincah for Dinner?

Well, the choices are many! 
Spinach Rice for a sumptuous dinner, or Spinach Fritters - the humble and indulgent Palak Pakoras, or the healthy spinach soup!! 
And when the rains make you lazy, or rather make you admire nature that you do not want to leave your couch overlooking the outdoors, wouldn't it be great to have a recipe that's done in less than 30 minutes??! No, there's no magic wand that I possess, but just the want to eat healthy on a rainy day! :-D
So, then Soup/Shorba it is - in less than 30 minutes! 

Here's the recipe : 

What goes in: 

Spinach - 1 big bundle 
Onion - 1 chopped lengthwise 
Garlic - 5-6 cloves - chopped finely
Bay leaf - 1 
Peppercorns - 8-10 - crushed coarsely 
Green chilli - 1
Salt to taste
Oil or Ghee (Clarified Butter) - 1 tsp 


How you make it: 

1. Pick and wash the Spinach clean, two three times till the water is clear. 
   
2. Take a big vessel with some water and place the spinach in a colander in the vessel of boiling water, such that the colander doesnt touch the water. You might want yo use a colander with a stand, or a ring that sits in the bottom of the big vessel on which you can place the colander. Cover this vessel wit a lid.
3. Steam the spinach for about 7-8 minutes. Once done,
4. In the meanwhile, heat a saucepan, add oil/ghee. I used Ghee, it gives a nice rich taste. Once it is hot, add the crushed peppercorns and bay leaf.
   
    
5. Add the onions, ginger, garlic and chilli. Add some salt and saute till the onions are translucent. Once done, turn off the flame. 
6. In a blender, blend the sauteed onions and the steamed Spinach until fine. You might want to add some water to ensure it gets blended smoothly. 
   
7. Empty this blended mixture into the saucepan, add water - about 2 cups - you can really adjust the quantity of water. Add salt to taste. You might want to add pepper powder for an extra kick. 
8. Bring this to a boil. Shorba is ready! 
   

Notes : 

• Serve with a little ghee and piping hot! 
• Cheese lovers may add grated cheese. 
• This shorba doesnt have to be very thick, the cornflour thickener is not really needed.
• Skip the Ghee, use Oil for Vegan version

Hot and Sour Soup

Who doesn't like the tangy Indianised Chinese hot and Sour Soup that is so popular? 

I still doubt if the Chinese ever prepare that variation, but I am sure every Indo-chinese food loving loves this spicy sour soup! 
I prepare it with a mix of veggies (popular in the indo-chinese food), and in goes a good quantity of the spice lending humble garlic, ginger and chilli.
It is simple to make, and filling in itself. It can make up for a meal ( for the weight-watchers) or can be followed by sumptuous Chinese Fried Rice. (The recipe shall follow) 

What goes in: 

Finely Shredded cabbage 1/4 cup
Finely shredded cabbage 1/4 cup
Shredded capsicum - half of the capsicum
finely chopped garlic - 1 tsp 
Finely chopped green chilli - 1 tsp 
Finely chopped / grated garlic - 1 tsp 
Salt to taste
Oil/Butter - 1 tsp 
Corn flour - 2-3 tbsp 
Soya Sauce - 2 tbsp
Water or vegetable stock - 4 cups
Vinegar - 1 tsp 


How you make it: 

1. Take a big pan and heat the oil/butter.
   
2. Add the Chilles, garlic and ginger. Saute it for a bit, watch that the garlic doesn't brown. (Browned garlic lends a different flavour, which is quite indian) 
   
3. Put in the shredded vegetables and add some salt. This will moisten the veggies and they'll start to cook. You do not want to overcook them, soup is always better wit crunchy veggies. 
   
4. After about 5 minutes of sauteeing, add water and bring to a boil. You can add as much water, as the number of soup takers. this means you will have to adjust the veggies. 
5. Add the soya sauce, and then add salt. Soya sauce contains some salt, so you would want to taste first and then add the salt. 
6. Bring to a good boil. 
7. Take a small bowl and mix cornflour with 3-4 tbsp cold water. Put this mix into the boiling soup. in about a minute, you will see that the soup has thickened. Check the thickness. You may want to add more of the cornstarch to have a thicker soup. 
8. Mix in the vinegar and turn off the stove.
9. And the hot and sour is ready. Enjoy!!!

Some gyan: 

•  If you would like Clear veg soup, leave out the soya sauce and vinegar. Moderate the chilli, cut out the garlic and ginger. Add a handful of green peas, and serve with a dash of lemon and coriander. Clear Veg soup is not very spicy. 
• Vinegar/lime juice should be mixed after the soup boils and after you turn off the flame.