How to make Narangi Shorba With Spinach -
The combination of orange juice, carrots and pumpkin give this soup a beautiful orange colour.Delicious tangy orange soup with the goodness of spinach.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fresh orange juice (ताज़ा संतरे का रस), Carrots (गाजर)
Cuisine : Indian
Course : Soups
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For more recipes related to Narangi Shorba With Spinach checkout Narangi Shorba, Narangi Shorba with Spinach. You can also find more Soups recipes like Prawn Goan Soup Palak Shorba Lemon and Coconut Flavoured Chicken Soup Beetroot, Apple and Coconut Soup
Narangi Shorba With Spinach Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Narangi Shorba With Spinach Recipe
Fresh orange juice 1 cup
Carrots 3 medium
Red pumpkin (bhopla/kaddu) roughly chopped 500 grams
Spinach leaves (palak) Shredded and deep fried 10-12
Oil 2 tablespoons
Onion roughly chopped 1 medium
Green chillies chopped 2
Salt to taste
Garam masala powder 1/2 teaspoon
Roasted sesame seeds 1/2 teaspoon
Fresh cream 1/2 cup
Method
Step 1
Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3 cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.
Step 2
Open the cooker when pressure reduces, strain the stock into another bowl and reserve. Cool the solids and transfer into a mixer jar. Add orange juice and blend into a smooth puree.
Step 3
Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
