Burmese Samosa Soup Recipes
BURMESE SAMOSA SOUP
Steps:
- Bring the washed toor dal to boil with the four cups of water; cover partially and simmer until done, 35-45 minutes. Remove from heat and set aside. Roast the coriander, cumin seeds, and black peppercorns in a dry skillet, separately, over medium-low heat until just fragrant. Cool, then grind in a spice grinder, and set aside. Fry the sliced onion, jalapenos, and chiles in ghee over low heat until onions just begin to brown. Add the ground dry-roasted coriander, cumin, and pepper, and the turmeric, ancho chile, and Indian red pepper. Raise heat to medium and fry together for a few minutes, then add the shredded cabbage. Stir and fry until cabbage loses its raw look, around five minutes. Add four cups of vegetable stock, the Tamarind Concentrate, and the cooked dal with its liquid. Adjust consistency with additional vegetable stock depending on the amount of broth you want. Cover and simmer over low heat for half an hour or so. Add garam masala, and salt to taste. Warm the samosas in the oven at 200 degrees for 10 minutes or so, then add the falafels for another 5 minutes or until all are heated through. Place one samosa in each of four soup bowls and cut into five or six pieces. Place two falafels in each bowl and cut into quarters. Add the bean sprouts, a quarter of the cooked broth, garnish with the cilantro and spring onions. Pass around lemon wedges for everyone to season their bowls to taste.
SAMOSA SOUP
This soup was the product of an insatiable craving for samosas and no Indian restaurant nearby. Making Indian appetizers is way too much work and the overpowering stench of a deep fryer is enough to permeate your home for days. So, I created this soup which tastes just like a samosa - and it's low fat too! This was quick and easy to prepare and quite good. It tasted very similar to a nice spicy samosa and was complemented nicely by storebought nan bread.
Provided by Shannon Cooks
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan and add the potatoes, garlic and onion.
- Saute over a low heat for 5 minutes.
- Add the cayenne pepper, cumin, garam masala and cilantro. Stir well.
- Add the vegetable stock and bring mixture to a boil.
- Cover the pan, reduce heat and simmer for 20 minutes.
- Add peas and continue to cook the soup for another 5 minutes.
- Ladle into four individual serving bowls and spoon a tablespoon of yogurt on top of each. Enjoy.
Nutrition Facts : Calories 147.4, Fat 7.6, SaturatedFat 1.3, Cholesterol 2, Sodium 44.3, Carbohydrate 17.3, Fiber 2.8, Sugar 3.5, Protein 3.6
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