Carrot Soup
Carrot Soup
- 3 cups of Carrots (Gaajar) (peeled & coarsely chopped)
- 1 small Onion (finely chopped)
- 2 tsp. Curry Powder
- Salt (to taste)
- Black Pepper (Pisi Kaali Mirch) (grounded – to taste)
- 1 ½ cups of Heavy Cream or Milk
- 3 cups of Chicken Stock
- 6 tbsp. Butter (Makhan)
- Melt butter in large saucepan. Saute onions for 5 minutes or until
transparent, then add the carrots. Cook for 5 more minutes and add stock.
Cook another 20 minutes or until the carrots are tender. - Puree in a blender or if you want a very velvety texture, put through a
strainer. Return the soup to the pan and whisk in milk or cream. - Add seasonings and taste and garnish with creme fraiche and chopped
parsley.
Chicken Corn Soup
Chicken Corn Soup
1 cup Chicken (skinned, cooked and diced)
1 (8 ¼ ounce) can of Creamed Corn
Egg Whites (from 2 eggs)
2 tbsp. of Fresh Parsley (finely minced)
1 tbsp. Corn Starch
3 cups of Chicken Broth
2 tbsp. Cold Water
Combine chicken broth, corn, and chicken in a large saucepan. Bring mixture
to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking, uncovered,
for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a
simmer and cook until foamy.
Ladle soup into individual bowls and garish with parsley.
Chicken Handi
Chicken Handi
- 300 grams of Chicken
- 2 Onions (thinly sliced)
- 1 Tomato (chopped)
- 3 Green Chillies (sliced)
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
- Salt (to taste)
- 1 tsp. of Turmeric Powder (Pisi Haldi)
- 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
- 1 tsp. of Coriander Powder (Pisa Dhania)
- 100 grams of Cashewnut Paste
- 150 grams of Ginger Paste (Pisi Adrak)
- 150 grams of Garlic Paste (Pisa Lehsan)
- 250 grams of Butter
- 150 grams of Cooking Oil
- Heat oil in a pot or handi until hot. Add onions and fry until they are
golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins.
Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut
paste; stir for a few minutes. - Add red chilli powder, turmeric powder, coriander powder, butter, and
salt to taste. Add some water as required. Cover and cook on low heat until
the chicken is well done. - Garnish with coriander/cilantro leaves and mix.
Browned Onion Soup
Browned Onion Soup
- 2 Onions (thinly sliced)
- 1 small Capsicum (Bell Pepper) (finely chopped)
- 1 tsp. of Green Spring Onion (Aalay Pyaz) (finely chopped)
- ¼ tsp. Ginger (Adrak) (grated)
- ¼ tsp. Garlic (Lehsan) (grated)
- ¼ tsp. Green Chilli Sauce
- 1 tsp. Corn Flour (Makai Ka Aata)
- 2 medium slices of Plain Bread
- 4 cups of Water
- 1 tsp. Cooking Oil
- ½ tsp. Butter (Makhan)
- Salt (to taste)
- Pepper (to taste)
- Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.
Add onions, and stir fry until dark brown. - Add water, and bring to a boil, turn to simmer.
- Make toasts of bread, apply butter. Add sauce, salt, and pepper to soup.
Mash bread lightly with back of spoon. - Mix cornflour in ½ cup water and add to soup. Boil for 1 minute.