Two nourishing recipes from Chef G Ravi Kiran.
The Indian Broth is a wholesome, clear, soup concocted from merely spices and vegetable stock.
The Four Millet Soup or the Chiru Dhanyalu Java features some very healthy grains and is ideal for weight loss.
Note: Liquid broth is available in some gourmet food stores. Or substitute the vegetable broth by combining 1 vegetable soup cube or 1 vegetable broth/bouillon cube or 1 tsp vegetable broth/bouillon powder with 2 cups boiling water.
Or substitute the vegetable broth by combining 1 chicken soup cube or 1 chicken broth/bouillon cube or 1 tsp chicken broth/bouillon powder with 2 cups boiling water.
Or make vegetable broth from scratch by boiling 4-5 cups water with 1-2 large roughly chopped carrots, 3 stalks roughly chopped celery with leaves, 2 medium onions chopped in chunks, 5-6 whole black peppercorns, 2 tsp salt, 4 tbsp chopped parsley with stems, 2 laung or cloves, 5 pods garlic, 2 tej patta or bay leaves till vegetables are tender and the water is steeped with the flavour of the vegetables and spices.
Strain and use 2 cups for the recipe.
Meat lovers might like to add 1 whole chicken along with the vegetables and spicse while making the broth.
Four Millet Soup or Chiru Dhanyalu Java
Note: Those who like a little more spice in their soup may consider adding 2 bay leaves or tej patta, frac12; inch cinnamon, 3 black peppercorns, 2 pods garlic mashed, 1 chopped onion.
For a vegan equivalent, replace the ghee with extra virgin olive oil.
Meat lovers may replace the water with chicken broth (see recipe above) and/or add 250 gm shredded boiled chicken while making the soup.
G Ravi Kiran is the sous chef at The Bheemili Resort, Visakhapatnam, Andhra Pradesh.