Sunday, November 17, 2013

Dahi ka Shorba

This recipe is a tribute to my long distance Guru and my inspiration Mrs. Tarla Dalal.  I have seen her many a times in Girgaon at Golden Star Thali, during Khetwadi festival, at Central Plaza,... but never had the daring to talk to her or obtain her autograph. Thereafter, I started visiting her website, participated in online Recipe contest and won many of her Cookbooks with her autograph on it.  I have created this recipe from one of her cookbooks 'Healthy Soups & Salads' received by me as a Prize for my recipe 'Tomato Kadhi'. Dahi ka Shorba is inspired from her recipe 'Curd Shorba'...

Servings: 2 Servings

Approx. Time: 15 -20 mins

1 cup Curds (Dahi)
1 cup Water
1 tbsn All purpose flour (Maida)
Salt to taste
2 tbspns finely chopped Cucumber 
2 tbspns finely chopped tomato
1 tbspn chopped Coriander leaves
1/2 tspn Rock salt (Kala Namak)

For Tempering:
1 tspn Butter
1/2 tspn Cumin Seeds
1/2 tspn Ginger Paste
2  finely chopped cloves of Garlic
1 tspn chopped Green Chillies

For Garnishing:
Chopped Coriander 

Take Curds in a mixing jar. Add Water, All Purpose Flour and Salt to it. Blend it together for a minute.

Heat Butter in a pan. Add Cumin Seeds, Ginger Paste, chopped Garlic and chopped Green Chillies and saute it for a minute. Then pour the Curd mixture into the pan. Cook till the mixture starts boiling i.e. approx. 3-4 minutes.  Once it is boiled, add Rock Salt, chopped Cucumber, chopped Tomato and chopped Coriander Leaves. Immediately switch off the flame. 

Garnish it with chopped Corriander leaves and serve hot.

Do not overheat the mixture as it may curdle.
You may also add a pinch of Turmeric Powder to get colour.

Stepwise Pictures:

This post is written for Indiblogger contest, Borosil-My beautiful food.

1 comment:

  1. Great post. I do it abit differently at home. I saute onions and tomatoes with the spices and chilli and then add it to the curd mixture. Will try ur recipe for sure.


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