Hi can somebody tell me how to make black shorba?!
Hi can somebody tell me how to make black shorba?
hi can somebody tell me how to make black shorba and what is best way to boiled rice in which they dont stick
please let mek now
Answers:
There is a Shorba recipe here:
http://www.africa.upenn.edu/cookbook/sud...
To cook non stick rice I use same amount of water as rice e.g. 1 cup each. With a little oil fry the rice without letting it burn (top heat), add the water and boil at top heat for a few minutes. Shake the pot a bit. Cover the pot with a lid and switch off the fire. Let sit for 15 minutes. Voila!
Here is the perfect recipe for Shorba :
Ingredients
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* 1 Whole Chicken
* 2 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spice preferance.)
* 1 tsp. Garlic (Lehsan) (chopped)
* 3 Bay Leaves (Tezz Pattay)
* ? tsp. Cumin Seeds (Sufaid Saabut Zeera)
* 1 tsp. White Pepper Powder
* ? tsp. Garam Masala Powder
* Salt (to taste)
* 30 grams All Purpose Flour (Maida)
* 1 tsp. Cooking Oil
Directions
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1) Cut whole chicken in pieces. Boil chicken pieces in water for about 15 minutes, or until it is a little cooked. Drain chicken pieces and remove the skin and throw skin away. Now remove meat from chicken bones and set bones aside.
2) Cut chicken meat into half centimeter dice. Take a deep heavy based pan and add the chicken to it. To chicken add: 1 ? liters of water, garlic, bay leaves and green chillies. Bring to a boil on medium heat. Simmer for half an hour. Strain and set aside.
3) Heat oil in a pan. Add the cumin seeds. Once the seeds crackle add in the all-purpose flour and mix. Cook for a minute on low heat and add the chicken pieces, white pepper powder, garam masala powder and salt. Bring to a boil, mix and take off heat.
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didnt find any recipe for black shorba but am giving u one of palak shorba, try it. to keep rice from sticking in the normal way cook rice but just add something sour to the rice while boiling, like half a lime or some white vinegar. rice turns out nice & fluffy & each grain remains separate.
Palak Ka Shorba (Indian Spinach soup) recipe
ingredients
500 g (1.1 lb) Spinach (palak), washed, finely chopped
2 tbsp (40 g) 1 1/4 oz Butter
2 tbsp (20 g) Refined flour (maida)
5 tsp (30 g) 1 oz Ginger (adrak), chopped
1 tsp (3 g) Garlic (lasan), chopped
5 - 6 Black peppercorns {sabut kali mirch)
4 Bay leaves (tej patta)
Salt to taste
a pinch White pepper (safed mirch) powder
6 cups (1 1/2 litre) 48 fl oz Vegetable stock
method
1. Melt the butter in a pot; add refined flour and cook to a sandy texture.
2. Add ginger, garlic, and spinach; saute for a few minutes. Add black peppercorns, bay leaves, salt, white pepper powder, and vegetable stock. Simmer for 15-20 minutes.
3. Remove the spinach from the stock and blend to a puree. Return the spinach puree to the stock and cook for 5 minutes.
4. Remove from heat, pour into individual soup bowls and serve hot.
http://www.cookitsimply.com/recipe-0010-...