Ghee/ Butter - 1/2 tsp
Oil - 1 tsp
Crushed garlic - 3 pods
Crushed ginger - 1/2 inch
Cinnamon - 1 inch
Cardamom - 3
Bay leaf - 1
Black pepper - 1/2 tsp
Cloves - 2
Wheat flour - 1 tsp
Tomatoes - 250 gms
Coriander stems with roots - 75 to 100 gms
Chilli powder - 1/2 tsp
Green chillies - 2
Water - 500 ml
Heat ghee/ butter & oil in a pan. Add crushed garlic, ginger, cinnamon, cardamom, cloves, bay leaf, black pepper and fry till aromatic. Add wheat flour and fry till aromatic on low flame. Add tomatoes and fry for 3 to 4 minutes. Add coriander stems with roots, red chilli powder and mix well. Add green chilli, mix well and cook till cook and mushy on low to medium flame. Add 500 ml water and boil the shorba on medium yo low flame. Reduce to 300 ml on low to medium heat. Transfer to a strainer and squeeze all the pulp. Done.
*Do not skip coriander stem roots. It gives very nice flavour to this shorba.
*It comes out perfect when done on low flame.
*Squeeze all the pulp in a strainer using ladle/ hand etc.
*Taste great when it's hot.
*Can serve as a side dish for idly... Tastes great.
*Goes perfect in winter season.
*Best recipe for cold, cough, throat infection.
*Can give for babies, toddlers & kids too..
#bbcreatorsclub #creatorsclub #eeshaanmom #eeshaanlife #newparent #toddler #pregnancy #winterrecipe #winterrecipes #poshankaplate Khushboo Chouhan