So I approached today with an expectation that dinner would be quick and comforting. What’s more comforting on a winter day than a bowl of tomato soup, right? Kids love it and it’s a make in a flash kind of meal. To spice things up and keep with this New Year’s culinary theme I figured I would search for a tomato soup recipe from another land. India came through big time and spice it up I did!
Right, here’s the roadmap:
Tamatar Ka Shorba – Indian Tomato Soup
1 Tbsp garlic, smashed and minced — about 3 cloves
1 Tbsp garam masala
2 Bay leaves — if you’ve never worked with bay before, you leave the leaf whole, drop it in the soup for flavor and remove it before serving
1 Tbsp cilantro
1 tsp cumin seeds
1 small green chili pepper, split in half lengthwise and de-seeded
pinch of salt
Let’s make soup! Start by washing and dicing the fresh tomatoes, if you’re using fresh. If you’re using canned tomatoes just pull out the can opener and crack open the tin! Either way, cook your choice tomatoes with the ginger, garlic, green chilies and Garam Masala. Add about 5 cups of water the bay leaf. Now bring everything to a boil.
Simmer for twenty minutes on a slow flame until tomatoes are really soft. You can tranfer the soup to your blender and give it a quick whirl to pulverize the mixture or you can strain the mixture with a soup strainer to remove the tomato skins and bits. (**quick note about heat — if you aren’t into super spicy you can remove the chili pepper before you blend the mix, but if you like spice leave it.) While the soup is out of the pot give it a quick wipe with a clean towel and then heat your oil in the pan. Add your lovely cumin seeds, (let them crackle a bit and get super fragrant.) Add your whizzed or strained tomato liquid and season it with a pinch of salt. Bring the soup back to a gentle boil. Now’s the time to taste. If your soup is super sour, add a bit of suger, stir and taste again. It’s about balance.
Serve tamatar ka shorba piping hot with a sprinkle of minced cilantro.
My Experimental Gluten Free-Naan-Like Flatbread
½ cup almond milk or milk of your choice
2 tsp dried yeast
½ cup teff flour
½ cup tapioca flour
½ cup rice flour
½ tsp salt
1 tsp baking powder
2 tsp olive oil
2 tsp xanthan gum
6 Tbsp soy sour cream (like Tofutti) — or strained plain soy yogurt
We’re going to preheat the oven to 500 degrees or 550 if you’ve got that kind of power. If you’ve got a pizza stone, set it on the lowest rack in your oven. If you don’t have a pizza stone, prep a baking sheet with a piece of parchment paper and set it aside.
In the meantime, pour your milk into the mixing bowl of your stand mixer and sprinkle the yeast over it. Give that a few minutes to bloom… Bloom and grow, forever…. edelweiss… edelweiss… And now that our Sound of Music interlude is over and the yeast has bloomed, we’re good to go. So, tip in the flours and all of the other ingredients and get your mixing blade armed for action.
You’re going to want to mix this dough until it is well combined. It’s not going to be like a regular bread dough at all because it’s gluten free. It’s going to be wet and you’re going to wonder if you’re making a major mistake. You might be, but you might be right. Time will tell! So, I beat the dough for 6-8 minutes before I felt that it was ready. The dough was a bit sticky but not a sloppy wet mess. If yours is gloppy, go ahead and adjust by adding a couple of tablespoons of teff flour and mixing again. I really doubt that things will be too dry, but you can add a few drops of almond milk if you need to.
Pull them out of the oven and let them cool slightly before serving with your soup.
|soft interior with great texture|
|Can you see the crusty exterior here? Soft inside, crusty outside. Nice.|