How to make Pudina Shorba -
A yogurt based soup flavoured with mint leaves.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh mint leaves (ताज़े पुदीने के पत्ते ), Yogurt (दही)
Cuisine : Hyderabadi
Course : Soups
For more recipes related to Pudina Shorba checkout Minted Green Peas Soup With Corn Pearls. You can also find more Soups recipes like Creamy Onion Soup Vegetable Pesto Rings Minted Pea Soup Clear Mushroom Soup with Peas and Pomegranate
Pudina Shorba Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pudina Shorba Recipe
Fresh mint leaves roughly chopped 1/2 bunch
Yogurt 2 1/4 cups
Gram flour (besan) 1 tablespoon
Green chillies chopped 2
Black peppercorns crushed 10
Cumin seeds roasted and powdered 1 teaspoon
Ginger chopped 1 inch piece
Salt to taste
Fresh cream 1/3 cup
Method
Step 1
Add gram flour to yogurt and mix well. Add one cup of water and whisk so that no lumps remain. Heat this mixture. Add chopped mint, chopped green chillies, crushed peppercorns, roasted cumin powder, chopped ginger and salt. Mix well.
Step 2
Add another cup of water and bring to a boil. Lower the heat and simmer for five minutes. Strain and bring to a boil once again. Remove from heat and add cream. Mix 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.
