Dahi Ka Shorba
|Yellow chili powder||To Taste|
|Vegetable stock||750 Milliliter|
|Mint leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Garlic paste||5 Gram|
|Clarified butter||1 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Cardamom powder||1 Pinch|
|Fennel powder||1⁄2 Teaspoon|
|Mint sprig||1 (For Garnish)|
|Paprika||1 Pinch (For Garnish)|
|Clarified butter||1 Teaspoon (For Garnish)|
|Gram flour||1 Tablespoon (Besan)|
churn yogurt with gram flour and keep aside. do not allow the formation of lumps. add vegetable stock to it.
now in a heavy bottom pan add clarified butter and heat until clear and releases the aroma
add asafoetida followed by caraway seeds turmeric and yellow pepper
cook till these are mixed properly.
now add the yogurt mixture
simmer till the sour flavor of yogurt is minimized.
now add cardamom powder fennel powder and mint.
cook over slow flame for 15 minutes or until the flavor of mint is infused in to the soup.
strain through a fine sieve.
now cook further for 10 minutes and pour in serving bowls
to make the tempering heat the remaining clarified butter in a wok and add paprika powder when it is smoking.
drizzle this over the soup in bowls and garnish with mint sprig.
serve piping hot.