A hearty one pot meal by itself, this rice noodles dish is best enjoyed on a rainy evening or Winter night. I have used readymade red curry paste for this recipe. Use vegetable of your choice and sprinkle loads of coriander leaves at the end to get that spicy kick.
Ingredients
- Rice Noodles - 1 pack
- Coconut Milk - one pouch
- Real Thai Red curry paste - 1 pack
- Chicken - 300 gms, boneless
- Vegetables of your choice. I have used pumpkin and green beans
- Onion - 1, chopped
- Green chilli - as per paste
- Coriander Leaves - a bunch
Cook the rice noods as per the pack instruction and keep aside. Steam the vegetables lightly and keep aside. Reserve the liquid. Pressure cook the chicken with bayleaf. Reserve the stock.
In a wok, add white oil, then add chopped onion and green chilli. Fry a little.
Then add the red curry paste and mix well with onions.
Sprinkle the reserved stock and cook till oil comes out of the masalas. Then add the boiled chicken and stir to coat them with masalas.
Next goes the steamed veggies.
After 30 seconds add the vegetable and chicken stock and boil over low heat for 5-7 minutes.
Then add a cup of coconut milk and mix well.
Boil for 10 minutes over very low heat. Adjust the seasoning. The gravy is ready.
To serve, arrange the prepared noodles in a bowl, then add the chicken vegetable soup over it. The noodles should be submerged in the soup. Sprinkle fresh coriander leaves and chopped onions and serve hot.
On a dark and gloomy night when it is raining cats and dogs, a comfort food is therapeutic specially if it is in the form of a soup. This desi style soup is a healthy option with all its vitamins and goodness and perfect for a rainy evening.
Ingredients
- Spinach - a bunch, washed
- Butter - 1 tbsp
- Onion - 1, chopped
- Green chilli - 1, chopped
- Garlic - 1 tbsp, cliced
- Potato - 1, small, peeled and cut into cubes
- Bay leaf - 1
- Black pepper 2-3
- Salt
- oil - 1 tsp
- Cumin seeds - 1 tsp
Steam the spinach in a microwave steamer for 2 minutes and immerse in ice code water immediately to retain the color. Drain and blend to a smooth puree in a mixer. Keep aside.
Heat the butter in a pan. Add the chopped onions, green chilli and half of chopped garlic and saute for 5 minutes.
Add the potatoes, bay leaf and black pepper nd mix well. Continue cooking for 5 minutes.
Add three cups of water and cook covered till the potatoes are tender. Remove and strain reserving the liquid and the potato mixture. Let it cool for 10 minutes. Blend the potatoes in a blender with a splash of reserve liquid. Then mix it with the spinach puree and return to the pan with all the reserved liquid.Let it simmer for 2-3 minutes. Adjust the salt.
Heat the oil in a pan, add the cumin seeds and remaining sliced garlic and saute for 10-15 seconds.
Pour it over the soup and serve immediately.
A very easy recipe, light on stomach, but a burst of flavors.
Ingredients
- Chicken - 1 Kg
- Curd - 100 gm
- Onion - 2, chopped
- Garlic - chopped, 1 tbsp
- Ginger Paste - 1 tbsp
- Potato - , halved
- Raw Papaya - 2 slices
- Salt
- Green Chilli Paste - 1 tsp
- Dry Red Chilli - 2 - 3
- Garam masala - Cardamom, cloves, cinnamon
- Bay leaves
- Ghee - 1 tsp
- Garam masala powder - a fat pinch
Clean and wash the chicken. Marinate with ginger paste, garlic, green chilli paste and curd. Add salt too.
Marinate for an hour or so.
Heat a little oil and lightly saute the potato and raw papaya with a pinch of salt. Keep aside.
In the same oil ( add a bit, if required) add the bayleaf and whole garam masala and let it splutter. Add chopped onion with a pinch of salt and sugar and fry till golden brown.
Add the marinated chicken and mix well. Add chopped red chilli too.
Stir occasionally for a minute, then add 2 cups of water. add more, if you want it soupy. add the fried potato and papaya too.
Cook covered over low heat till the chicken and vegetables are cooked. Adjust the seasoning. Switch off the heat and sprinkle garam masala powder.
Add a spoonful of ghee if you want some extra flavor. Keep covered for 10 minutes before serving. Enjoy this super healthy chicken dish with tawa roti.
I was suffering from from some cough and cold and sore throat and was low on energy, this soup helped me tremendously to rejuvenate my system completely. Very easy to make, doesnot have intricate process to be followed. Great as a comfort food.
Ingredients
- Chicken - 200 gm
- Sweet Corn - 1/2 cup
- Onion - 1
- Tomato - 2
- Garlic Paste - 1 tsp
- Ginger Paste - 1 tsp
- All purpose flour / Maida - 1 tbsp
- Green chilli - as per taste ( I made it hot)
- Salt
- Pepper
Pressure cook the chicken with ginger and garlic paste and salt. Remove the chicken and shred. Reserve the stock.
Chop the onion and tomatoes roughly. Add 1 tbsp of oliveoil in a deep pan. Add the onion and tomatoes and fry a little.
Add the flour and mix well, fry till the tomatoes are mashed .
Add chopped green chilli, sweet corn kernels and the shredded chicken. After a quick stir fry, add the stock.
Add salt and pepper if required, let it simmer for 7-8 minutes over low heat.
Remove from heat and serve piping hot. You may adjust the amount of green chilli, pepper powder as per your tastebud.
I don't remember exactly from where did I get this soup recipe, but made some modifications myself like adding the garlic and all and it tastes great. Needless to say how healthy it is.
Ingredients:
- Beetroot - 1 big, chopped roughly
- Onion -1
- Cornflour - 1 tbsp
- Vegetable stock or water: 1-2 cups
- Green chilli: 1
- Garlic Paste - 1 tsp
- Olive Oil - 1 tbsp
- Salt and pepper to taste
Pressure cook the chopped beetroot and keep aside. Keep the water. Chop the onions. In a pan add the olive oil. Add the chopped onions and garlic paste. Saute for a couple of minutes. Add the boiled beetroot, and chopped green chilli along with the stock/water and let it boil for a few minutes.
Add the cornflour mixed in cold water and stir for 2 minutes. Add salt and pepper. Dilute with stock if it is too thick. Serve hot with bread sticks or bread.
For me ,the best part of winter is the abundance of colorful fresh veggies, and tomato is one of them. This tomato soup is a very easy and quick, and best enjoyed with perfect crisp toast on a sunny winter morning. I have added two carrots along with tomato since my hubby doesnot like too much sour taste. You may omit the the carrot, if you like the soup more tangy.
Ingredients
- Tomato - 3
- Carrot - 2
- Cloves, cinnamon - 2 each
- Garlic cloves - 4, chopped
- ginger paste - 1 tsp
- Onion - 2, chopped roughly
- Egg - 1, beaten lightly
- Butter - 1 tbsp
- black pepper powder
- Salt
- Sugar - a pinch
In a pressure cooker . put Tomatoes and Water ( one tomato = one mug of water per person ), chopped carrot, cloves, cinnamon and a pinch of salt. Close cooker , give 3 to 4 whistles.
Open cooker . let it cool and put in mixer with chopped garlic and make the Tomato Puree .
Take a pan , put Butter , when hot , put Garlic Paste, ginger paste and saute . Add the Tomato Puree , stir and let a boil . Add the stock too while boiling.
Now add the beaten Egg , a little at a time and keep stirring . Add a pinch of sugar, if you like.
Add salt and black pepper, as per taste and serve . Serve it with garlic or cheese bread.
