Safed Shorva - A Light, Cold Yogurt Soup Recipe - Cooking Index
1 | Plain yogurt - low-fat is fine | |
1 1/2 | Chicken stock - cold from refrigerator | |
Strained | ||
1/2 tablespoon | 7.5ml | Fresh ginger root - peeled and grated |
8 tablespoons | 120ml | Cucumber - peeled, finely diced |
8 tablespoons | 120ml | Tomato - peeled, seeded, finely diced |
1/8 teaspoon | 0.6ml | Chili powder |
2 teaspoons | 10ml | Fresh mint or green coriander or mixture |
-- --
finely chopped
salt and fresh ground pepper -- to taste
Put yogurt in bowl. Beat with fork until smooth and creamy. Slowly add stock, mixing it in as you do so. Add all remaining ingredients; mix. Refrigerate until needed. Stir well before serving. Garnish.
Source:
Madhur Jaffrey's Quick and Easy Indian Cookery
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