Badam aur Basil ka Shorba
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Soup
Cuisine: Indian
Key Ingredients:
Almonds and basil leaves
About Badam aur Basil ka Shorba
Table of Contents
Almonds give taste and
body to the soup whereas basil adds a delicate flavour
- Almonds, blanched and peeled 1 cup
- Fresh basil leaves ¼ cup
- Cinnamon 1 inch
- Cloves 2 to 3
Step 1. Put almonds and basil into a blender jar and blend into a fine paste with a little water.
Step 2. Heat a non-stick wok, add the past and 2 cups water and mix well.
Read MoreIngredients
- Almonds, blanched and peeled 1 cup
- Fresh basil leaves ¼ cup
- Cinnamon 1 inch
- Cloves 2 to 3
- Black peppercorns, crushed to taste
- Salt to taste
How to Make Badam aur Basil ka Shorba (Stepwise Photos)
Method
- Put almonds and basil into a blender jar and blend into a fine paste with a little water.
- Heat a non-stick wok, add the past and 2 cups water and mix well.
- Add cinnamon, cloves, black peppercorns and salt and mix. Let the mixture come to a boil and cook, stirring continuously, till the soup thickens.
- Transfer into a serving bowl, garnish with black pepper powder and serve piping hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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