Khira aur Jhinga ka Thanda Soup

Introduction

History

This recipe is a popular dish in Indian cuisine, known for its cooling properties and refreshing taste. It is often served as a starter or appetizer during summer months to help beat the heat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to grate the cucumber and sprinkle with salt to draw out excess moisture before adding it to the soup.

- Refrigerate the soup for at least an hour before serving to allow the flavors to meld together.

- Adjust the amount of lemon juice and pepper to suit your taste preferences.

Serving Suggestions

Serve Khira aur Jhinga ka Thanda Soup chilled in small bowls as a refreshing appetizer.

Cooking Techniques

This recipe requires simple mixing and refrigeration techniques.

Ingredient Substitutions

Greek yogurt can be used instead of regular yogurt.

- Coconut cream can be used as a dairy-free alternative.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the soup with a sprinkle of paprika or a drizzle of olive oil before serving.

Pairing Recommendations

Serve Khira aur Jhinga ka Thanda Soup with a side of crusty bread or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 18g per serving

Proteins

Proteins: 10g per serving

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (yogurt and cream) and shellfish (prawns).

Summary

Khira aur Jhinga ka Thanda Soup is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Khira aur Jhinga ka Thanda Soup is a delicious and nutritious dish that is perfect for summer. With its cooling properties and refreshing flavors, it is sure to be a hit at your next meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Khira aur Jhinga ka Thanda Soup. It was a hot summer day, much like today, and I was craving something light and refreshing to cool me down. I decided to visit my friend Mrs. Gupta, who was known for her delicious and innovative recipes.

As soon as I entered her kitchen, I could smell the fragrant aroma of spices wafting through the air. Mrs. Gupta greeted me with a warm smile and offered me a seat at her dining table. She was busy chopping cucumbers and prawns, and I couldn't help but be intrigued by what she was making.

Curious, I asked her what she was cooking, and she replied, "Khira aur Jhinga ka Thanda Soup. It's a traditional dish from the coastal regions of India, perfect for the summer heat."

I watched with fascination as Mrs. Gupta effortlessly prepared the soup, adding a mix of spices and herbs that I had never seen before. She explained each step of the recipe to me, sharing the stories of how she had learned it from her mother and grandmother.

As the soup simmered on the stove, Mrs. Gupta poured me a glass of cold mango lassi, refreshing my parched throat. She handed me a bowl of the soup to taste, and with the first spoonful, I was transported to a world of flavors and textures that I had never experienced before.

The soup was cool and refreshing, with the perfect balance of tangy cucumbers and succulent prawns. The spices added a depth of flavor that lingered on my taste buds, making me crave for more.

I knew then and there that I had to learn this recipe from Mrs. Gupta. I begged her to teach me, promising to keep the tradition alive and pass it on to future generations.

Mrs. Gupta smiled and agreed, happy to share her knowledge with someone who appreciated it. She handed me a notebook and a pen, instructing me to write down each step of the recipe as she demonstrated it.

I watched intently as Mrs. Gupta worked her magic in the kitchen, adding a pinch of this and a dash of that, tasting and adjusting until the flavors were just right. She explained the importance of using fresh ingredients and taking the time to let the flavors meld together.

After what seemed like hours, the soup was finally ready. Mrs. Gupta poured it into bowls and garnished it with fresh coriander leaves and a squeeze of lemon. She handed me a spoon and urged me to taste my creation.

As I took my first bite, I felt a sense of accomplishment and pride wash over me. The soup was even better than I had remembered, a perfect blend of flavors that danced on my taste buds. I knew then that this recipe would become a staple in my own kitchen, a reminder of the day I learned to make Khira aur Jhinga ka Thanda Soup from Mrs. Gupta.

Since that day, I have made the soup countless times, always remembering the time spent in Mrs. Gupta's kitchen and the joy of learning something new. I have passed the recipe down to my children and grandchildren, ensuring that the tradition lives on for generations to come.

And every time I make Khira aur Jhinga ka Thanda Soup, I can't help but smile and think of Mrs. Gupta, the woman who introduced me to this delicious dish and sparked a passion for cooking in me. She will always hold a special place in my heart, a guardian of culinary secrets and a friend who shared her love of food with me.

Categories

| Cucumber Recipes | Pakistani Recipes | Pakistani Soups | Prawn Recipes | Sweet Pepper Recipes | Yogurt Recipes |

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