Shorba for under 1year babies

 

Here's a simple, gentle Shorba (soup) recipe specially made for babies under 1 year old. It’s easy to digest, nourishing, and free from salt, sugar, and strong spices — as recommended for infants.

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🍼 Moong Dal Vegetable Shorba (for babies 8–12 months)

Ingredients:

• 1 tablespoon yellow moong dal (washed)
• 1 tablespoon finely chopped carrot
• 1 tablespoon finely chopped bottle gourd (lauki)
• A small piece of tomato (peeled & deseeded) – optional
• 1/4 teaspoon cumin seeds (jeera)
• A pinch of turmeric
• 1/2 teaspoon ghee (optional but healthy)
• 1.5 cups of water

Instructions:

1. In a small pressure cooker or pot, heat ghee. Add cumin seeds and let them splutter (optional).
2. Add moong dal, veggies, turmeric, and water.
3. Pressure cook for 3–4 whistles or boil until everything is very soft.
4. Once slightly cooled, mash well or blend to a smooth or semi-smooth consistency based on baby’s age.
5. Strain if needed for younger babies.
6. Serve lukewarm.

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✅ Tips:

• No salt, sugar, or chili — not suitable for babies under 1 year.
• Introduce each ingredient separately before combining (to rule out allergies).
• You can also add a small piece of garlic or ginger while boiling for a mild flavor (if already introduced).
• Always consult your pediatrician before introducing new foods.

Shoraba for kids

 

Here’s a kid-friendly version of Shorba — a mild, nutritious, and tasty soup perfect for children. It’s easy to digest and can be served with soft bread, roti, or rice.

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🥣 Chicken Shorba for Kids

Ingredients:

• Boneless chicken – 200 g (boiled & shredded)
• Onion – 1 small (finely chopped)
• Carrot – 1 small (grated or finely chopped)
• Tomato – 1 small (peeled & finely chopped or puréed)
• Garlic – 1 clove (crushed)
• Ginger – ½ inch piece (grated)
• Ghee or butter – 1 tsp
• Turmeric powder – ¼ tsp
• Salt – to taste (very little for toddlers)
• Black pepper – a pinch (optional)
• Water or chicken broth – 3 cups
• Fresh coriander – for garnish
• Lemon juice – a few drops (optional)

Instructions:

1. In a pan, heat ghee or butter. Add garlic, ginger, and chopped onion. Sauté until soft.
2. Add carrots and tomato. Cook until mushy.
3. Add turmeric and a little salt.
4. Pour in the chicken broth or water. Bring to a boil.
5. Add shredded chicken and simmer for 5–10 minutes.
6. Lightly mash the mixture if needed to make it smoother for kids.
7. Optionally, strain for toddlers or blend slightly for a creamy texture.
8. Garnish with coriander. Add a drop of lemon juice (for kids above 2 years).

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🍲 Vegetable Shorba for Kids (Vegetarian)

Ingredients:

• Carrot – 1 (chopped)
• Potato – 1 small (chopped)
• Tomato – 1 (peeled & chopped)
• Onion – ½ small (chopped)
• Garlic – 1 clove
• Ghee or butter – 1 tsp
• Salt – pinch
• Water – 3 cups
• Cumin powder – ¼ tsp (optional)
• Coriander leaves – to garnish

Instructions:

1. Heat ghee in a pan, sauté garlic and onion till soft.
2. Add other vegetables and cook for a few minutes.
3. Add salt and water. Simmer for 15 minutes until veggies are soft.
4. Blend or mash the soup to a smooth consistency.
5. Strain for toddlers or serve as-is for older kids.
6. Garnish with coriander leaves.

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Tips:

• For toddlers, serve lukewarm and slightly mashed/strained.
• Avoid chili or strong spices.
• You can add a spoon of cooked dal or oats for added nutrition.
• Serve with soft bread or mashed rice for a filling meal.

Shoraba recepies

 

Here are 3 delicious Shorba (Shoraba) recipes — warm, flavorful soups popular in Indian, Middle Eastern, and Central Asian cuisines:

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1. Chicken Shorba (Indian Style)

Ingredients:

• 500 g chicken (with bone)
• 1 onion (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves (for garnish)
• 4 cups water

Instructions:

1. Heat oil/ghee in a deep pot. Add onions and sauté till golden.
2. Add ginger-garlic paste and fry until raw smell disappears.
3. Add tomatoes and cook till soft.
4. Add chicken and cook for 5-6 mins.
5. Add spices: turmeric, cumin, coriander, chili powder, and salt.
6. Add 4 cups water and cook on medium heat for 30 minutes.
7. Remove bones (optional), add garam masala.
8. Simmer for 5 more minutes.
9. Garnish with coriander and serve hot with roti or naan.

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2. Mutton Yakhni Shorba (Kashmiri Style)

Ingredients:

• 500 g mutton (bone-in)
• 1 small onion (sliced)
• 1 tbsp ginger-garlic paste
• 1 tsp fennel seed powder
• 1 tsp dry ginger powder
• 1 tsp cumin seeds
• 2–3 cloves
• 2 green cardamoms
• 1 bay leaf
• 5 cups water
• ½ cup curd (whisked)
• Salt to taste
• Ghee for cooking

Instructions:

1. Heat ghee, add cumin, cloves, cardamoms, and bay leaf.
2. Add onion and sauté until soft.
3. Add ginger-garlic paste and cook.
4. Add mutton pieces and sauté till light brown.
5. Add dry ginger, fennel powder, and salt.
6. Add water and pressure cook for 5-6 whistles or until tender.
7. Add whisked curd slowly, stir continuously to prevent curdling.
8. Simmer for 5 minutes, garnish with coriander.
9. Serve hot with rice or roti.

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3. Tomato Shorba (Vegetarian)

Ingredients:

• 4 ripe tomatoes (chopped)
• 1 onion (chopped)
• 2 garlic cloves
• 1 small piece of ginger
• 1 tsp cumin seeds
• 1 tsp black pepper
• ½ tsp turmeric
• Salt to taste
• 1 tsp ghee or butter
• 3 cups water
• Fresh coriander (for garnish)

Instructions:

1. Heat ghee, add cumin seeds, ginger, and garlic.
2. Add onions and sauté till translucent.
3. Add chopped tomatoes, turmeric, salt, and pepper.
4. Cook until tomatoes are soft.
5. Add water, boil for 10-15 mins.
6. Blend the mixture and strain for a smooth texture.
7. Simmer again for 5 mins.
8. Garnish with coriander and serve hot.

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South Indian style green chiken kurma

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🌿 South Indian Green Chicken Kurma Recipe

📝 Ingredients

For Green Masala Paste:

• 1 cup fresh coriander leaves
• ½ cup mint leaves
• 4–5 green chilies (adjust to taste)
• 1-inch piece ginger
• 6–8 garlic cloves
• 2 tsp fennel seeds
• ½ cup grated coconut (fresh or frozen)
• 6 cashews or 1 tbsp poppy seeds (optional, for creaminess)
• ½ cup water (for grinding)

For Chicken Curry:

• 500g chicken (bone-in or boneless, cut into pieces)
• 2 medium onions (thinly sliced)
• 1 tomato (chopped)
• 1–2 bay leaves
• 2 cloves
• 2 cardamom
• 1 small cinnamon stick
• ½ tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil or ghee

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🔪 Preparation Steps

1. Make Green Masala Paste:

   • Grind all ingredients under "Green Masala Paste" into a smooth paste. Set aside.

2. Cook the Chicken:

   • Heat oil in a pan. Add bay leaves, cloves, cardamom, and cinnamon.
   • Add sliced onions and sauté until golden brown.
   • Add chopped tomato and cook until soft.

3. Add Masala & Chicken:

   • Add turmeric, coriander powder, and the ground green masala paste.

Chiken kurma

 

Here’s a delicious Chicken Kurma recipe — a creamy, mildly spiced Indian curry made with coconut, yogurt, and aromatic spices.

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🍗 Chicken Kurma Recipe (Serves 4)

Ingredients:

For Marination:

• 500 g chicken (bone-in or boneless)
• ½ cup thick curd (yogurt)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• Salt to taste

For Kurma:

• 2 tbsp oil or ghee
• 2 onions (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• ½ cup water (adjust for consistency)
• Fresh coriander leaves (for garnish)

For Coconut Paste:

• ¼ cup grated coconut (or 2 tbsp desiccated coconut)
• 8-10 cashew nuts or almonds
• 1 tsp poppy seeds (optional)
• ½ tsp fennel seeds (optional)

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🔪 Preparation Steps:

1. Marinate the Chicken:

• Mix chicken with curd, turmeric, salt, and ginger-garlic paste.
• Let it marinate for 30 minutes (or longer for better flavor).

2. Make the Coconut Paste:

• Soak cashews (and poppy seeds if using) in warm water for 10 minutes.
• Grind with coconut and fennel seeds to a smooth paste using a little water.

3. Cook the Kurma:

1. Heat oil or ghee in a pan. Fry sliced onions until golden brown.
2. Add ginger-garlic paste and sauté until raw smell goes away.
3. Add tomatoes, cook till soft.
4. Add red chili powder, coriander powder, and garam masala.
5. Add marinated chicken and cook until it changes color and releases juices.
6. Add the coconut paste and mix well.
7. Pour in water and cook covered on medium heat for 15–20 minutes or until chicken is tender and gravy thickens.

4. Garnish & Serve:

• Sprinkle chopped coriander leaves.
• Serve hot with chapati, paratha, naan, or jeera rice.

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