Chicken Soup

This soup is made in more of a desi style because if the poor patient is already suffering  not having the yummy dishes so at least some yummy soup : )

It is said to be a Power Bomb in many stages, like if you have caught a cold, Asthma due to cold weather, after delivery and many more.

 

 

I made it for my HD to cure his cold and cough and it helps a lot always.

You don’t need to make it as a hot soup but it should be delicious so the tasteless tongue can enjoy some yummy stuff : )
 

You need:

½ chicken (makes around 500 g)

(Make small pieces of the meat)

1 medium onion

1 tbs soft butter

½ tsp cloves

½ tsp black pepper corn

½ tsp ginger/garlic paste

 ¼ tsp cumin powder

¼ tsp coriander powder
50 ml of vegetable stock
 

2 ½ glasses of water (you can add more if you feel less)

½ tsp salt and add more to taste as soup ready
 

 

 

 

-heat the butter slightly in a pot and add the cloves, as soon as they release the aroma add the black pepper corns and fry a but

-now fry the sliced onion carefully and don’t let it burn to dark brown, or else the color of the soup will get too darkish

-as the onion takes a bit golden color, add the chicken and let the water release then start stirring

-sprinkle the gg paste and stir till the meat turn into a nice gold color and the smell of raw meat is finished

-add the cumin, coriander and salt and the Vegetable stock and stir all well

-the meat will give a very nice aroma and will seem like curry meet, now add the water

-let this cook on a medium heat, the slower it simmers the more the bones give a nice juice

-it takes around 1 ½ -2 hours to make a really good soup, a bit thin yet super in taste

-you can sprinkle just a dash of garam masla to enlighten the taste

 

 

 

 

-if you like you can add the soup noodles in it at the last point and cook another 10 minutes

-I add vegetables in it too, like fine sliced carrots and peas and add some cooked rice in it

-this soup is really filling and is a total healthy meal for any one

-It is best to finish it the same day and make fresh again.

 

 Stay well and Healthy!

 

*Creamiest Gajrela* (Carrot Kheer or carrot Pudding)

 

Gajrela or many call it Carrot Kheer or as many name it the Carrot Pudding here (:O)

Normally I make the delicious Gajr ka Halwa every winter, such a delight in cold winter days full with rich nuts and butter :) Gajrela is more of a summer sweet dish, cold and chilled and thick and yummz

I had already made Gulab Jamuns for Eid and wanted to make another side dish and had these beautiful carrots so then i thought, Gajrela would be the ultimate cold  sweet dish: )

 

My friend calls it the Carrot pudding how unromantic lol but the process is similar to the famous German “Milchreis” with lots of cinnamon in it, it’s a spinoff of our Delish Kheer : )

I have come to these measurements after making it specially for my Brazilian friend who wanted to know the exact ones, it is difficult as I am used to my way of cooking by adding and subtracting ingredients according to my feeling, I pour in more milk if it Is getting thicker or cook on a higher flame if it is too runny : )

 

 

Anyway this here is quite correct but IF you feel the milk is less you can surely add in more and then see how thick you need it, best is to take it off the stove when the mixture drops easily from your spoon as it gets firm when it is chilled.

Mines was really soft creamy just perfect (Oh not showing off lol, just telling you, see this is how it looks )

 

 

Don’t get scared to read my long description as I love to write in details so the reader understands the steps clearly : )

So this is what you need for 2 normal serving  bowls and serves around 6-8 people.

1 ½  litre Milk

250 ml double cream

50 ml condensed milk

6 medium grated carrots

½ cup soaked and grinded rice

½ tsp cardamom powder

5-7 cardamom seeds

2 tbs ghee/clarified butter

100gr sugar and more to taste

8-10 alomond slices (boiled/peeled/sliced)

Hand full Coconut stripes

Pistachio and Almonds for the top

2-3 tbs Kevra essence

So now easy and quick

 

-soak the rice an hour before

-drain, put in mixer jug,pour 2 cups milk(from the given amount)

-blend this till rice breaks into coarse form

-Grate the carrots

-boil and slice the nuts

-take out the cardamom seeds

-measure the milk and keep aside

 

 

 

-Take a broad vessel/Pot

-heat the Ghee and put in the cardamom seeds to splutter

-add the carrots and stir so all turn glazy

-pour all the mixture or rice and the rest milk and double cream+condensed milk

-add the nuts, coconut and almonds and whatever more you like

-sprinkle the cardamom powder, add sugar and let cook, first till one boil then lower the heat

-this is start getting thick as soon as the rice and carrot absorb milk so be careful

-stir off and on and keep on low heat

-the rice and carrots must cook till soft

-This takes around an hour, you will see the mixture getting thick

-at this stage I use the hand mixture to puree all just a bit

-this makes the whole so silky creamy yet you feel the coarse carrots and rice,I love it that way : )

-now it Is nearly done, now add the Kevra essence and just stir twice thrice and take it off

-pour out on bowls, decorate with nuts and keep it uncovered in the room temperature first

-many cover is immediately and the top gets “wrinkles” on it …not good for the eyes  : )

-after nearly half an hour you can keep it in the fridge with a cling

 

 

Viola there you have your tasty Gajrela!!

I add no color in it the slight orange color is from the pure carrots :)

Spicy Tikka and Vegetable Skewers

 

 

 

The Meaty Eid brings a lot of spicy delicious dishes with it, plans are been made a week ahead what all to cook, fry, grill and roast : ) I had planned to make Tikka and Haleem this time, apart from the Sandali Polau which is a must on each Eid.

 

 

 

I got the fresh beef,lamb and turkey meat  to make these dishes, beef is best for haleem, lamb for polau and turkey for Tikkay.

I marinated the tikka over night as they become so tender and need really less time to cook.I just use very simple spices but i use lots of garlic so they turn extreme delish!

 

 

                                                        You Need:

 

 

1 kg meat (I took turkey breast)

(You can use lamb or beef too)

7-8 gralic pods (grated)

1 tsp red chili flakes

1 tsp salt (more or less to taste)

¾ tsp roasted cumin powder

¾ tsp garam masala

½ tsp chat masala

½ cup cooking oil( I use rapeseed oil)

 
 

 

-wash the meat and make middle sized cubes

-dry the meat with a kitchen paper well

-pour the oil in a bowl and mix all the above given ingredients in it

-now rub this mixture on the meat cubes and mix thoroughly so all the meat is very well marinated

-turn the meat into a glass bowl and cover with a cling and keep it in the fridge

-next day, make skewer with 4-5 pieces

 

-I made the vegetable skewers total separately as the meat needs a longer time and the Veg gets soggy or over fried.

-I fried them as they stay juicy and soft and yummy

-heat two separate frying pans at a time and start to fry both at a time so all is hot when you serve

 

-use a bit shallow oil so the skewers dip half in it, fry each side around 3-4 minutes and keep turning so they get an even nice roasted look

-fry the Vegetable skewers less so you enjoy the lovely crunchy and lovely fresh color or it

 

 

 

 

 

  

For Vegetable skewers you can use any of your choice.

I took the red and yellow paprika, red onions and fried the hot green chili separately.

 

 I made the garlic dip and had chili garlic sauce (readymade)

 

We had it with butter naan which I bought at our Afghani shop, really  tasty and delish.

 

The very hot spices make the TIkka just “Hot” and you cannot enjoy the taste of meat so I avoid making it just spicy, it should be tasty too : )

Make and enjoy and do share your feedback : )

The recipe of Haleem is also here in this site, just search and enjoy!

 

 

 

 

 

 

 

 

 

 

**EID-UL-AZHA MABROOK**

   A Very Blessed Eid-ul-Azha to all  my lovely Readers!
May it bring Happiness  and Blessings all around! Ameen

                                                                  ( Image courtesy Google)

*Apple Cuppies-Soft and Spongy*

    The softest and spongiest ever Apple Cuppies :)

 

 

(click on the pic for a large Image)

 

 

I have made so many different types of Apple cakes and Pies and Sheet Cakes but this here is simply WOW, so quick and with a Super result!

 

 

 As I was visiting my Brother, my Sis in Law showed me her collection of Cook books, and there I found this one so tempting, it was in Flemish so I just took a photo of the page and thought I’ll try this out.

 

 

 

Today I was having a look at the old pictures I found this page, so first I translated the words in English and then started in the direction of my territory; My Kitchen : )

I had lately got nearly 2 dozens of fresh sun ripen organic apples from a sweet friend

 

 Thanks a lot Dear Hedda :)

 

So well I thought to try out this recipe.

 

 

I did not peel the apples as the real vitamins are in the peel, but  only if they are organic otherwise I would advise to peel  them to avoid all the pesticide from landing in the tummy :I

 

There are actually just 6 steps, do try it out you’ll love it for sure.

 

Things you need are;

80 g soft butter

2 eggs

1 cup flour (125 g)

½ tsp baking powder

1 cup sugar (125 g)

5-7 ml milk

Few drops of Vanilla essence

100 g almond flakes

2 apples

 

 

-beat the butter fluffy and even

-add the eggs and beat till foamy

-add the sugar +Vanilla essence and beat till all mixes up well

-sieve the flour and baking powder and add into the mixture

-beat well till the batter is creamy and a bit gooey

-add the milk to give it a silky flowy structure

-add the almond flakes and just fold all with a spatula

 

-I used a Silicon Muffin form for it

-Now cut really tiny fine pieces of the apples

-Place 1 tbs apple in each form

-Now scoop over the batter till top but it should be even to the surface

-Clean the sides and place the form on a baking sheet so it has a firm base

-Bake in a preheated oven on 170° for around 25 minutes

 

 

-They are baked quite soon, the apples are soft and the batter fluffs up like a sponge cake .

-Take them out, let rest 5 minutes then dust castor sugar on the top

-Let it stay in the form for a while before you take them out as the bottom is just with apples so it needs to settle a bit.

 

 

 

 

There you have your extra delicious cuppies ready in no time, enjoy it with a cup of tea , you can top with a scoop of cream if you like but these are so moist and spongy  that you really don’t need that extra Calorie bomb lol…

 

          You can see the Apple layer on the bottom and the spongy cake on the top, soft and juicy : )