Chicken shorba

 

With the evenings getting cooler, its time to dig out the soup pots and recipes. Winter is the perfect time for soups to warm you right through and provide adequate nourishment.  

 

 

This chicken shorba is a thin, but flavourful broth, with delicate flavours of the spices, which are not too overpowering, but just enough to make you notice them.

 

 

 

 

INGREDIENTS

Chicken with bones              500 gms
Onion                                  1 medium, chopped
Tomatoes                            2 big, chopped
Garlic                                  20-25 cloves, crushed
Green cardamoms                2-3
Roasted cumin seeds            1 tbsp.
Olive oil                               1 tbsp.
Cashewnuts                          20-25
Water                                  1.5 ltrs (approx.)
Juice of 1 lemon
Salt & black pepper, to taste

 

Method

1.In a pressure cooker add in oil and brown the chopped onions.(See notes if using a pan)

2. Add in the crushed garlic. Cook till aromatic. Do not brown the garlic.

3. Add in the tomatoes, cumin seeds & green cardamom. Bhuno the masala well till the tomatoes are soft and cooked through.

4. Add in the washed chicken pieces and fry till the chicken dries out completely.

5. Add around 1.5 litres of water and salt.

6. Let the soup come to a boil, simmer and pressure cook for about 40-45 mins.

7. Soak the cashews in little warm water and once they soften, make a smooth paste in a blender. Keep aside.

8. Once the pressure drops, open the cooker and stir in the cashew paste.

9. Strain the soup. Debone the chicken pieces and reserve.

10. Add in the juice of a lemon

11. Check the seasoning and add black pepper powder.

12. Garnish with coriander leaves.

13. Serve hot with the chicken pieces.


NOTES:
If using a pan increase the quantity of water to about 2 litres and continue checking through the cooking process to make sure there is enough liquid for 4 servings and cook for 60-90 mins.

Lemon cupcakes

 

 "Eating is a need, enjoying is an art" 

Just as I had started taking beautiful sunny days for granted, the clouds showed up. It kept pouring all of yesterday evening and the morning was gloomy and dark. To bring in some cheer, what better than theses zingy and flavourfully moist Lemon cupcakes.  Lets bake in some cheer !

 

They are wonderfully moist and bursting with lemony flavour. Lemon zest adds that extra kick to these little beauties.

Ingredients

Butter                125 gms
Castor sugar       125 gms
Plain flour          150 gms
Eggs, beaten       2
Baking powder    1 tsp
Milk                    1-2 tbsp. (if required, to loosen the batter)
Lemon essence   1/2 tsp
Finely chopped zest of 1 lemon

 

Method

1. Preheat the oven to 180 C.

 

2. Cream the butter and sugar together in a bowl using an electric blender, till light and fluffy. 

 

3. Add in the essence  lemon zest and the beaten eggs, one at a time and beat till mixed well.

 

4. Sieve the flour & baking powder well. Using a wooden spoon or a spatula gently mix the flour with the butter mix. Use milk if the batter seems too dry, start with 1 tbsp. and use more if required. Do not over work the batter.

 

5. The batter will have dropping consistency. Line a cupcake tray with liners and drop in the batter. 

 

5.  Bake for 10-12 mins or till a skewer inserted comes out clean.

 

 

 

 For the Icing

Butter                          75 gms

Icing sugar                   125 gms

Fresh lemon juice        1-2 tsp

Finely chopped zest of 1 lemon    

  

Method 

1. Cool the cakes completely before you start icing them.

2. Cream together butter and sugar using an electric blender.

3. Add in the zest and lemon juice

4. Using a piping bag or simply with a spoon cover the tops of your cupcakes.

 

Sweet corn soup

"Between soup and love, the first is better"

 

To stay warm, lose a few inches or up your vegetable intake, whatever your reasons may be,  a steaming hot bowl of soup is always welcomed.

Its easy to fix, steam the corn, grind it, sieve it, add water, vegetables, season it and slurp... slurp... slurp !

 

 

 

Ingredients

Sweet corn kernels      1 Cup + a handful (fresh & frozen, both work well)
Oil                                1 tsp
Garlic                           2-3 cloves
Capsicum                    1 tbsp (finely chopped)
Carrot                          2 tbsp (finely chopped)
Stock cube                  1  or use freshly made stock in place of water
Water                          1/2 cup + 2 cups
 Pepper                        1 tsp
Salt                              to taste

 

1. Steam the kernels for about 5-10 mins.

2. Keep a handful aside and grind the remaining  with 1/2 cup water to a very fine paste. Pass the corn paste through a strainer. Keep aside.

3. In a pan add oil and minced garlic and let it cook till aromatic. Do not brown the garlic.

4. Add in the sweet corn paste along with 2 cups of water, carrot, capsicum, remaining corn kernels, stock cube, salt & pepper.

5. Bring it to a boil and simmer till vegetables are cooked.

6. Check the seasoning.

7. Garnish with spring onion greens.

8. Serve hot.