Sip, sip, slurp! Enjoy these regional hot soups during this monsoon

As the grey clouds show no signs of respite and the damp weather brings a season of health risks a bowl of soups with recipes inspired by ancient wisdom is the best way to keep you warm and fuzzy In Ayurveda soups are often used to balance the doshas vata pitta and kapha promote digestion and provide essential nutrients making them perfect for healthconscious individualsVile parlebased Chef Roopa Nabar author of My Romance with Food says ldquoSoups provide warmth and comfort are rich in nutrients and antioxidants and help boost the immune system to fight common monsoon ailments They keep you hydrated and maintain electrolyte balance During the monsoon our digestive systems can become sluggish Since soups are light and easy to digest they make for a perfect meal optionrdquoThe nostalgic and soothing nature of a hot bowl of soup can lift spirits and provide a sense of wellbeing during gloomy weather So as the rains pour down treat yourself to a delicious bowlGujaratrsquos raabHetal ChhedaHetal Chheda Founder of Not A Chef and Unbox Jalso tells us about raab a traditional healthy warming drink made in most Gujarati households during monsoons and winters ldquoItrsquos a natural home remedy passed down through generations to boost the immune system especially during the monsoons There are two types of raab One is made with wheat flour ghee ajwain sauth and warming spices and is sweet and the other one is made with pearl millet bajra with buttermilk salt and pepperrdquo You can experiment with ragi finger millet or mixed grain flours and adjust the consistency to make a thick porridge or add water to make a drink ldquoItrsquos amazing how these soup bowls can be so comforting and fulfillingrdquo she addsSweet raabIngredients1 tbsp gheeA pinch ajwain2 clovesFew peppercorns1 cinnamon stick2 whole cardamoms2 tbsp wheat flour1 2 cup jaggery waterMethodMelt ghee in a pan Add ajwain cloves few peppercorns a cinnamon stick and cardamoms Once they crackle add wheat flour and jaggery water Let it boil garnish with almonds and drink it warmBajra raabIngredients1 tbsp ghee1tsp cumin seeds2 tbsp coarsely ground bajra roasted12 glass buttermilkMethodIn a pan melt ghee and add cumin seeds Add bajra half a glass of water and half a glass of buttermilk and let it cook Add salt and pepper Once done garnish with coriander and squeeze some lemonMurshidabadrsquos badam aur jau ka shorbaChef Mujeeb ur Rehman invites us to explore the rich cultural history behind the delightful badam aur jau ka shorba perfect for vegetarians especially during tea time in the rainy season ldquoDuring Nawab ZainudDin Ali Khanrsquos reign the Murshidabad dynasty significantly influenced local politics economics and social affairs A strong Marwari Oswal and Jain community held major positions within the kingdomMujeeb ur RehmanOne monsoon evening the Nawab known for his hospitality planned a crucial meeting with his financial advisors He instructed his head chef to prepare a special vegetarian soup to respect their dietary preferences This gesture showcased the Nawabrsquos respect for his advisorsrsquo cultural practices and reinforced the strong relationship between the ruling dynasty and the influential Marwari Oswal and Jain communitiesrdquo he saysIngredients30 gm roasted almond powder25 gm barley soaked for two hours10 ml desi ghee200 ml milk100 ml waterSalt to taste5 gm green cardamom powder5 gm white pepper powder10 ml fresh creamSaffron to garnishMethodDilute the milk with water and heat it In a saucepan heat the desi ghee on a low flame Add the diluted milk and cook on medium heat stirring well Once the milk starts boiling add the soaked barley and stir well Cook for an additional 10 minutes Add the roasted almond powder salt green cardamom powder and white pepper powder Keep stirring well for another five minutes Turn off the flame and stir in the fresh cream Garnish with saffronMaharashtrarsquos kulith saarChef Nabarrsquos quick and easy fix for monsoon is proteinrich kulith saar ldquoHorsegram or kulthi is a miracle droughttolerant pulse thatrsquos heavily underrated It helps control diabetes heart disease kidney stones and colds It is rich in protein calcium iron phosphorus and many antioxidants and is often given to lactating mothers to help increase bone density I had refused to have it while lactating because it didnrsquot look appealing but my mom would push by saying it is as good as your French onion soupbon appetiterdquo she laugsIngredients12 cup kulith soaked overnight1 small onion finely chopped14 tsp turmeric5 peppercorns1 tsp coriander seeds3 dry red chillies1 tsp jeera1 tbsp minced garlic1 tbsp tamarind pulp1 tbsp gheeSalt to tasteFresh coriander to garnishMethodCook the kulith and onion in a pressure cooker for three mins Grind half of the quantity and put it back into the cooker Dry roast the masala and grind to a fine powder Add to the slurry with two cups of water and boil Add salt tamarind and turmeric and let simmer for three minutes Adjust watermdashit should have a slurry consistency Heat ghee temper minced garlic for a lsquozhanzhanit phodnirsquo Garnish with coriander Serve as soup or with steamed riceWith inputs from Nasrin Modak