Aash Recipe|Ramdan Special Aash| Minced Mutton Soup|Ganji Recipe| kheeme ki Aash😋@Asifakousercooking
Recipes in this Video
Ingredients
- ●1 cup lentils (red or yellow)
- ●6 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1/2 tsp black pepper
- ●Salt to taste
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped
- ●1 lemon, juiced
Instructions
- 1Rinse the lentils under cold water until the water runs clear.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 3Add the minced garlic, turmeric, cumin seeds, and black pepper. Sauté for another minute until fragrant.
- 4Pour in the water and bring to a boil.
- 5Add the rinsed lentils and salt to the pot. Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft.
- 6Stir occasionally and add more water if necessary to achieve desired consistency.
- 7Once cooked, remove from heat and stir in the lemon juice and chopped cilantro.
- 8Taste and adjust seasoning if needed.
- 9Serve hot, garnished with additional cilantro if desired.
Equipment
Mutton soup, or Shorba, has roots in Indian cuisine, often enjoyed in Mughlai kitchens where rich flavors and spices were celebrated. Traditionally served during special occasions, it embodies warmth and hospitality, often accompanied by naan or rice. Today, variations exist across regions, with each family adding their unique twist, making it a beloved comfort food.
Ingredients
- ●mutton
- ●onions
- ●ginger
- ●garlic
- ●tomatoes
- ●green chilies
- ●coriander leaves
- ●cumin seeds
- ●black pepper
- ●bay leaves
- ●cardamom
- ●cloves
- ●salt
- ●water
- ●lemon juice
- ●oil
Instructions
- 1Heat oil in a large pot over medium heat until shimmering
- 2Add chopped onions and sauté until translucent, about 5-7 minutes
- 3Stir in minced ginger and garlic, cooking until fragrant, about 1-2 minutes
- 4Add diced tomatoes and green chilies, cooking until tomatoes soften, about 3-4 minutes
- 5Incorporate mutton pieces, stirring to coat with the mixture
- 6Add cumin seeds, black pepper, bay leaves, cardamom, and cloves, cooking for 2-3 minutes
- 7Pour in water, bringing the mixture to a boil
- 8Reduce heat to low, cover, and simmer until mutton is tender, about 1.5 to 2 hours
- 9Add salt and lemon juice, adjusting seasoning as desired
- 10Garnish with chopped coriander leaves before serving
Ingredient Alternatives
mutton
Healthier: chicken
Cheaper: beef
Chicken is lower in fat and more affordable than mutton.
ginger
Healthier: turmeric
Cheaper: ginger powder
Turmeric offers anti-inflammatory benefits and ginger powder is often less expensive.
cumin seeds
Healthier: coriander seeds
Cheaper: ground cumin
Coriander seeds provide similar flavor with additional health benefits.
black pepper
Healthier: white pepper
Cheaper: black pepper powder
White pepper has a milder flavor and is often cheaper.
Techniques
Equipment
Also Known As
Originating from Iran, Ash Reshteh is a traditional Persian noodle soup often served during special occasions such as Nowruz, the Persian New Year. This hearty dish symbolizes abundance and is celebrated for its rich flavors and nourishing ingredients, including various legumes and herbs. Today, Ash Reshteh is enjoyed not only in Iran but also in Persian communities worldwide, often adapted with local ingredients.
Ingredients
- ●fresh herbs
- ●onions
- ●garlic
- ●vegetable broth
- ●noodles
- ●lentils
- ●chickpeas
- ●kidney beans
- ●spices
- ●kashk
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
- ●cooked meat
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Sauté chopped onions until translucent, about 5-7 minutes.
- 3Add minced garlic and cook until fragrant, about 1 minute.
- 4Stir in lentils, chickpeas, and kidney beans; cook for 2-3 minutes.
- 5Pour in vegetable broth and bring to a boil.
- 6Reduce heat and simmer for 30 minutes, stirring occasionally.
- 7Add fresh herbs and noodles; cook until noodles are tender, about 10 minutes.
- 8Season with salt, pepper, and lemon juice to taste.
- 9Stir in kashk just before serving.
- 10Ladle into bowls and drizzle with olive oil.
- 11Garnish with additional herbs and serve hot.
Ingredient Alternatives
kashk
Healthier: yogurt
Cheaper: sour cream
Yogurt provides a similar tangy flavor with fewer calories.
fresh herbs
Healthier: dried herbs
Cheaper: frozen herbs
Dried or frozen herbs are more accessible and have a longer shelf life.
noodles
Healthier: whole grain noodles
Cheaper: pasta
Whole grain noodles add fiber, while pasta is often more affordable.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth is healthier and cheaper than store-bought.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup lentils (green or brown)
- ●6 cups water
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped
- ●Juice of 1 lemon
Instructions
- 1Rinse the lentils under cold water until the water runs clear.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 3Add the minced garlic and sauté for another minute until fragrant.
- 4Stir in the turmeric, cumin seeds, coriander powder, and red chili powder. Cook for 1-2 minutes to toast the spices.
- 5Add the rinsed lentils and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the lentils are tender.
- 6Season with salt to taste and stir in the lemon juice.
- 7Remove from heat and let it sit for a few minutes to thicken.
- 8Serve hot, garnished with fresh cilantro.
Equipment
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