Another Indian soup for you – this time a Spinach (or other greens) soup. It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.
Similar recipes include 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.
Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “South Indian Palak Soup”
Around the world tomato soup has a special place in the heart of people. My mother rarely made her own – we ate tinned tomato soup, and it was wonderful! With piles of well buttered toast, butter made from fresh cow’s milk, we ate the soup in front of the wood fire on cold winter nights, slurping bowl after bowl.
While tomato based gravies and sauces are common in India, the idea of soup has not been common until more recent times. And my guess is that the British invasion had a lot to do with the growth of the popularity of Indian Tomato Soup. Derived from other dishes, Indian Tomato Soups (there are lots of different recipes) has gained a place in the heart of many inside and outside of that country.
We have another Indian Tomato Soup, one filled with cream (or use coconut milk) and gentle aromatic spices including lemongrass. It is a great recipe, but this one is different. This one is punchy and spicy, and totally gorgeous. On top of that, it is very easy to make.
North Indian soups are called Shorba and they are packed full of warming spices that help fight off colds and sniffles. In North India when the weather turns chilly you will find the shorba carts rolling into the streets. A traditional shorba is more of a consomme (a thin, watery soup that is very, very flavoursome) rather than the thick soups we are used to in the West. They tend to be served as drinks in small clay cups which warm your hands, your insides and your soul. They can also be served with rice as a winter warmer. Spicy shorbas originated from the Mughal cuisine. The spices used are all about warming your insides so lots of ginger, garlic, chilli and masalas.
Similar recipes include Creamy Indian Tomato Soup, South Indian Tomato and Potato Soup, Cream of Potato and Tomato Soup with Leeks, and Tomato Rasam.
Browse all of our Indian Soups, and all of our Indian recipes. Our Indian Essentials are here. Or explore our Early Summer recipes.
Continue reading “Tamatar Shorba | Indian Tomato Soup”
If you follow us on twitter or instagram you will know that in January we had the hottest day on record – over 47C – and temperatures into the 40c until midnight. It was manageable, and our local wild bird population crowded into the cool of the verandah where we made sure water was available for them. I made this crispy fried green bean dish for afternoon snacks that went well with beer (sadly I don’t drink beer, not even when it is 47), and this most excellent Feta and Pistachio Dip and Spread. I also made our recipe today, an Indian take on a cold cucumber soup. It is quite gorgeous. Simple. Easy.
Actually, this soup can also be sipped like a gorgeous lassi with ice. I love it this way too, on a terribly hot afternoon, sitting in the shade of the verandah.
Similar recipes include Tamatar Shorba, Cucumber Lassi, Cucumber Raita, and Tomato and Cucumber Cold Soup.
Browse all of our Cold Soups and all of our Cucumber dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “South Indian Cold Minty Cucumber Yoghurt Soup”
In Goa there are several distinct cuisines – Indian/Hindu, Indian-Portuguese/Christian-Catholic, and Muslim. They differ quite considerably. The cuisine that receives the most prominence in cookbooks and online is the food that derived from the Portuguese Catholic invasion of 1510 and occupation until 1961.
Many of the well known dishes of Goa – Xacuti and Vindaloo for example – derive from this period and originate from Portuguese dishes that, over time, were enhanced with Indian food and taste preferences. Some Indian dishes were integrated into the cuisine, and most likely were influenced with flavours adjusted to the tastes of the Portuguese.
This soup is another example. It is a very simple soup – you can’t imagine how tasty it is from the simple ingredients. It is derived from a Portuguese dish and forms the basis of other Goan soups. Although simple, it is also a festive dish, served at weddings. It is a mild soup, but the cheese and pepper add beautiful flavours. It is common in Goa to use stock cubes to add flavour, but I use some quickly made, home made vegetable stock.
Note that there is a similar soup, Caldo Verde, which includes Goan greens and potatoes. It is different to this recipe.
Similar dishes include South Indian Palak Soup, Minty Cucumber Yoghurt Soup, Goan Vegetable Pulao, Goan Bisibelebath, and Fried Okra, Goan Style.
Browse all of our Indian Soups, and all of our Goan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Summer recipes.
Continue reading “Caldo | A Traditional Soup from Goa”
Sweet corn is so divinely juicy and tender at the moment so I had no choice to make Sweet Corn Soup. I have a lovely Indian recipe but decided to make an Indo-Chinese style soup. There is one in Vol 4. of Meenakshi Ammal’s Cook and See books, but the ingredient proportions have errors, I believe.
Instead, I made my similar version but included diced vegetables that are a quintessential part of this soup. Of course there is nothing really Chinese about this particular version of sweet corn soup – it is an Indian adaptation of a dish to make it appropriate for local palates. I remember being taken by my Indian friend to a Chinese restaurant in Goa in the early 2000’s, and the waiter was astonished that I didn’t want chilli sauce with everything! We should not grin too broadly – Australia travelled the same route when beginning to experience Chinese food in the 1960’s and ’70s. Remember Chop Suey and Chikko Rolls?
Enjoy this soup. I have added some chilli options for accompaniments, should you so desire.
Similar dishes include Caldo, Indo-Chinese Baby Sweet Corn and Green Bean Soup, South Indian Baby Corn Soup, and South Indian Green Peas Soup.
Browse all of our Indo Chinese recipes and all of our Indian soups. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Indo Chinese Sweetcorn Soup”
Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.
Indian soups are usually served like a drink rather than a thick soup and they are consumed when it’s cold as a warming drink to warm the hands as well as the body. They tend to be packed with vegetables to give you a hearty health boost when the cold weather hits.
Similar recipes include South Indian Palak Soup, Minty Cucumber Yoghurt Soup, Indo-Chinese Sweetcorn Soup, Indian Potato and Tomato Soup, South Indian Carrot Soup, and South Indian Green Peas Soup.
Browse all of our Indian Soups and all Soup recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “South Indian Vegetable Soup”
Gorgeous, hardly spiced, easy to make, delicious. I am not sure that I can say any more. It’s a great dish for Navarathri.
Similar dishes include South Indian Vegetable Soup, Indian Pumpkin Soup, South Indian Carrot Soup, and Simple Dal Soup.
Browse all of our Indian Soups and Soups in general. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Indian Vegetable Soup with Cumin”
Potato soup is so good, don’t you agree? A winter staple, especially with leeks. Yet I always smile inside when I think about making it, or read about it, or someone mentions it. Potato can be so gluey when overworked – a horrid gluggy mess as the starch is overworked. One has to be careful.
Yet there is no denying the perfect nature of a good potato soup. You know, I have mentioned before, that Indian Soups are rare but not unknown. Indeed they are seemingly becoming more common, due to the increased exposure to Western and other cuisines no doubt. Probably originally a response to British occupation, even Meekakshi Ammal mentions them. Madhur Jaffrey too.
This recipe is a riff on one of Ms Jaffrey’s. While I wince at the way she has tailored recipes to meet the availability of produce and the taste of the British, I have to admit that her dishes never disappoint. Not quite traditional Indian food, but close enough, and closer to British Indian, a cuisine in its own right.
Anyway, enjoy this soup – it is delicious.
Similar recipes include Tamatar Shorba, Indian Vegetable Soup with Cumin, Cream of Potato and Tomato Soup, Indian Pumpkin Soup, and South Indian Tomato and Potato Soup.
Browse all of our Indian Soups and all Potato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Indian Potato and Tomato Soup”
Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.
Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.
Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!
This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.
Similar recipes include Amaranth Leaf Masiyal, Poritha Kuzhambu dishes and Poritha Kootu recipes. Try Plain Masiyal of Amaranth Leaves, Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.
Some popular Indian Soups include Indian Potato and Tomato Soup, South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.
But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.
Continue reading “South Indian Amaranth Leaves Soup with Tamarind”
Pulusu is an Andhra gravy dish with tamarind. It is often called a soup or a stew, and can be made with a variety of vegetables. Okra is common, but today we make it with Malabar Spinach, one of the many different greens sometimes referred to as Chinese Spinach. It is also called Basella Spinach, Poi leaf, Bacchalikura, Vasalakkirai, Basale Soppu, Ceylon spinach, Buffalo spinach, Indian spinach, Red vine spinach, Vine spinach, and Upodika. Boy! So many names! There are more – Bachali in Andhra, Basale in Kannada, Vaali Bhaji or Valchi Bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, Kodip Pasali in Tamil, and Pui Shak in Bengali.
The dish is spiced with mustard seeds and sesame seeds, and can be eaten soup-like, or with hot rice. I love it over rice. It doesn’t take very much time to make, so in this household, it is a perfect lunch dish.
Are you after other Andhra dishes? Try Malabar Spinach with Urad Dal, Spinach with Garlic and Lemon, Stirfried Okra with Sesame Seed, and Andhra Spinach Chutney.
Also try Malabar Spinach Pakora.
We have some other Spinach dishes that you can browse, or browse all of our Andhra Pradesh recipes. Our collection of Indian dishes is here. Or explore our Late Autumn recipes.
Continue reading “Malabar Spinach in Spicy Gravy | Bachali Koora Pulusu”