Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Liquid Diet from an Indian Perspective

Recommended Posts

I will be on a liquid diet for the foreseeable future, so I want to come up with creative ideas on what I can eat other than cream of name your vegetable soups. There can be no chunks, seeds, or other bits in the food. I will pass everything through a strainer just to be safe. It has to be thin enough to drink. Lassis were mentioned in another thread. I was wondering what Indian dishes I could have while on this diet.



"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites

May I ask why you are on a liquid diet? No worries if you don't want to share, and I hope this isn't too nosey.

Thin dal would be very nutritious for you, as well as delicious. Usually the tadka would mean some little seedy bits, but you could easily blend them into smoothness if you wanted (this would be better than straining - more flavour). In South India there is a dish called rasam, which is a thin, spicy "soup" with a lot of flavour. Again, you would have to blend for complete smoothness. There are many varieties of rasam - mint, garlic, tomato, pineapple, cumin, pepper, fenugreek...you can go on and on! A quick search online will help you find loads.

There's also kadhi, which is a soupy dish made from yoghurt stabalised with gram flour so that it can be heated. Again, seeds and spices would need to be blended in for you. It's a lovely dish though.

Ayurveda (traditional Indian medicine) has a whole range of liquid foods for a special diet after panchakarma (a special Ayurvedic purification treatment made of 5 main treatments). They tend to be pretty bland, but they can provide a starting point for interesting ideas for you. For instance, there's a pretty liquid form of kichdi (a "porridge" of rice and dal) that you could try. This can be seasoned with a variety of spices, but a good starting point would be fresh ginger, cumin, black pepper and asafetida. I don't know if you have specific calorie requirements, but kichdi is best with plenty of ghee :)

I hope this helps a little. The main problem you will find is that most dishes will have some spice seeds in them which will be a problem if you need total smoothness. Though as I have said, you can easily blend them. Good luck! I will try and think of some more things for you later.

Link to post
Share on other sites

Thanks Jenni. I will have surgery in two weeks to correct the damage caused by Crohn's disease. It will probably be 2 months before I can eat what I want again.

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites

Red lentils, Lens culinaris, masoor dal, washed carefully, and cooked without any spices in plenty of water will have a thin clear supernatant that is an enormously flavorful broth by itself, or can become a stock base like chicken stock for other vegetarian soups. You can make a rice congee with this, and put petit pois, and mash those up.

Fantastic base for light tomato soup.

I regularly eat just the plain boiled red lentils, cooked slow and low, until completely dissolved by themselves, seasoned only with salt & fresh lime juice. Thai jasmine rice cooked to softness, is another favorite, in Bengal to accompany this. No ghee necessary, if this is the comfort food of chilhood! Mashed russet potato or yukon gold, too, pureed with milk, to accompany this. Or, mashed,pureed RIDGED GOURD, seasoned with salt & lime juice. Or, mashed, pureed acorn squash. You are into Bengali Brahman food!!!!!!!

Jasmine rice cooked to congee with coconut milk extracted fresh from frozen grated coconut. No cans with their chemical preservatives. Make sure to cook the milk thoroughly to kill any microbes.

[Or Maharashtrian Brahman, where saada vaaran is plain boiled tur [pigeon pea] dal, salt, lime juice, +/- ghee,with white rice].

Mung dal, very lightly roasted in a dry skillet cooked in plain water, salt; add green peas, tiny bit of ginger juice; puree. Eat with congee.

Urad dal, cook with low fat milk & water in slow cooker with chunk of ginger,& fennel & parsley stems in cheesecloth [remove later. Add some asafetida when you have a couple of hours left, if you desire, then yoghurt, if you like. Puree, eat with congee, and pureed cauliflower, potatoes, eggplant.

NO SEED, NO TEMPERING, NO SPICE in MANY dishes!! BRAHMAN cooking is extremely mild! Many vegetables are cooked in milk.

Rice, jasmine, washed, soaked, ground fine in blender: then cook down milk to your desired consistency, whatever you may tolerate, or use almond milk without boiling it down. Then introduce the rice slurry, gently cook it, and sweeten the mixture with maple syrup, or flavor with infusion of green cardamom & saffrom, and sweeten according to your desire. This will give you a mild dessert easy on the stomach.

ROASTED/PARCHED flour from BARLEY and CHICKPEAS, called TSAMPA, SHAKTU, SATTU, by Tibetans & Indians remain staples. They were the lifeblood of the Aryans, so much so that the word for "blessing" is ASHIRVAAD, where the ASHII refers to the 3 ASHI,viz. parched barley flour (shaktu), yoghurt, & ghee.

Tibetans will make a slurry of the TSAMPA with PHOCHAA, salted butter tea. It is a taste well worth acquiring. I know from experience that government hospitals in Calcutta began using this formula when faced with the problem of how to get malnourished female patients ready to undergo urgent surgery with the least delay, given their limited budgets.

Parched Chickpea flour can also be found, and can be cooked into very nutty tasting, delicious, soups lending a whole different dimension to the vegetable base. This SHAKTU/Sattu is very very different from the RAW chickpea flour, called BESAN, from which Kadhis, another type of vegtable-based or yoghurt-based brothy foods may be prepared.

The Iranian Kishk & the Iraqi kishk [the infamous kishk ha' baavli of the Torah!], two products sharing the same name but dissimilar to each other in content, and can also be looked into for soup base, along with true kefir.

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.

      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...